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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
French Violet radishes are small to medium in size, averaging 3-6 centimeters in length, and are cylindrical to slightly elongated in shape, connected to edible, slender, leafy tops. The firm skin is smooth with a vibrant violet hue that slowly fades into a bright white tip. Underneath the surface, the flesh is also white and is crisp and juicy with a snap-like quality. French Violet radishes are crunchy with a semi-sweet, spicy, and peppery flavor.
Seasons/Availability
French Violet radishes are available year-round.
Current Facts
French Violet radishes are a new variety that belongs to the Brassicaceae family. Released in 2018 by Babé Farms, located in the Santa Maria Valley, French Violet radishes are grown in limited quantities and are considered a specialty variety. French Violet radishes are similar in appearance to the classic French breakfast radish and are favored by chefs for their bright violet hues, spicy flavor, and versatility in both raw and cooked applications.
Nutritional Value
French Violet radishes are a good source of vitamin C and also contain anthocyanins, copper, iron, magnesium, calcium, and some fiber.
Applications
French Violet radishes are best suited for raw applications as their spicy-sweet flavor is showcased when used fresh. The root can be thinly sliced, sprinkled with sea salt, and layered with butter on a French baguette, layered on bagels with cream cheese, lemon juice, and dill, or layered in sandwiches with deli meat. It can also be sliced and tossed into leafy green salads or chopped into salsa. When cooked, French Violet radishes can be lightly poached in butter, roasted, and sautéed, paired with other roasted vegetables as a side dish, or the roots can be pickled for extended use. In addition to the roots, the tops of the French Violet radishes are edible and can be mixed into stir-fries, tossed into soups, layered in salads, or blended into pesto with pine nuts or walnuts. French Violet radishes pair well with butter lettuce, mint, fennel, shallot, chives, cilantro, cucumbers, avocado, goat cheese, quinoa, and whole grain mustard. The roots will keep 3-5 days when stored in a plastic bag in the refrigerator.
Ethnic/Cultural Info
Babé Farms offers over sixty varieties of specialty vegetables in the United States and Canada and uses the mild, California climate to grow the items year-round. After the French Violet radish’s release, Babé Farms utilized social media to increase the root’s popularity and engage consumers into trying the purple root. Creating TGIFresh, a social media campaign where the farm features a unique produce item paired with a trending hashtag every other Friday, Babé Farms capitalized on the photogenic nature of the French Violet radish and encouraged consumers to take their own photos of the root. Babé Farms also created “Breaking Rad!” which a company-wide phrase to advertise and promote their radish varieties in a memorable, light-hearted way.
Geography/History
French Violet radishes were created by Babé Farms in Santa Maria Valley, California, and were released in 2018. Today the violet radishes can be found through select distribution partners of Babé Farms and are available across the United States.
