Sources:
Enter the
Share Market®
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.
Grower
Shunkyo radishes are long and narrow, reminiscent of a carrot shape. The root is smooth and nearly hairless with a rich, electric pink coloring. Its internal flesh is crisp and bright white. Attached to the root are rhubarb colored stems and green leaves which are smooth and edible as well. For best flavor and texture Shunkyo radishes should be picked when between four and five inches in length. They offer a classic radish flavor that is both sweet and exceptionally spicy.
Shunkyo radishes are available year-round with a peak season in the spring.
Shunkyo radishes are botanically a part of Raphanus sativus and a member of the Brassicaceae family. Known as a dual purpose or “eat all” crop, the Shunkyo radish is grown both for its root and its leafy greens.
Radishes are an excellent source of vitamin C with both the roots and greens offering a significant amount. Historically radishes were even consumed by sailors for the vitamin C content which helped prevent scurvy during lengthy trips at sea. Additionally, Shunkyo radishes offer folic acid, potassium, vitamin B6, fiber, iron, and water.
Shunkyo radishes can be used as a raw ingredient or in cooked preparations. Both the greens and the root are edible. Greens can be added to sautés, soups or anywhere where cooked greens are called for. The root can be served whole as a crudité alongside cream based dips and soft cheeses. Sliced thin Shunkyo radish can be added to sandwiches, tacos, salads, or cold noodle dishes. Shunkyo slices will also compliment and add a spicy bite to sushi and sashimi. When cooked sliced Shunkyo radish can be prepared sautéed, braised, or roasted. Shunkyo radishes are also ideal for pickled preparations either sliced or whole. To store, keep Shunkyo radishes dry and refrigerated. The root can be refrigerated and used within one to two weeks, the greens may wilt faster however and are best consumed within one week.
The Shunkyo radish is a popular radish variety used in Korea, China, and Japan. Both the leaves and root are used to prepare kimchee, stir-fries, soups, and fermented greens.
Shunkyo radishes are an open pollinated Heirloom radish that originated in northern China. Shunkyo radishes are harvested about thirty days after planting when their roots reach four to five inches in length. Shunkyo are an early radish variety that are best sown in spring after the risk of frost has past but before the heat of summer sets in. They are slow to bolt so can, however, be sown throughout the year in mild climates.
Recipes that include Shunkyo Radish. One
is
easiest, three is harder.
People have shared Shunkyo Radish using the Specialty Produce app for iPhone and Android.
| Coleman Family Farms | Homepage |
Description/Taste
Shunkyo radishes are long and narrow, reminiscent of a carrot shape. The root is smooth and nearly hairless with a rich, electric pink coloring. Its internal flesh is crisp and bright white. Attached to the root are rhubarb colored stems and green leaves which are smooth and edible as well. For best flavor and texture Shunkyo radishes should be picked when between four and five inches in length. They offer a classic radish flavor that is both sweet and exceptionally spicy.
Seasons/Availability
Shunkyo radishes are available year-round with a peak season in the spring.
Current Facts
Shunkyo radishes are botanically a part of Raphanus sativus and a member of the Brassicaceae family. Known as a dual purpose or “eat all” crop, the Shunkyo radish is grown both for its root and its leafy greens.
Nutritional Value
Radishes are an excellent source of vitamin C with both the roots and greens offering a significant amount. Historically radishes were even consumed by sailors for the vitamin C content which helped prevent scurvy during lengthy trips at sea. Additionally, Shunkyo radishes offer folic acid, potassium, vitamin B6, fiber, iron, and water.
Applications
Shunkyo radishes can be used as a raw ingredient or in cooked preparations. Both the greens and the root are edible. Greens can be added to sautés, soups or anywhere where cooked greens are called for. The root can be served whole as a crudité alongside cream based dips and soft cheeses. Sliced thin Shunkyo radish can be added to sandwiches, tacos, salads, or cold noodle dishes. Shunkyo slices will also compliment and add a spicy bite to sushi and sashimi. When cooked sliced Shunkyo radish can be prepared sautéed, braised, or roasted. Shunkyo radishes are also ideal for pickled preparations either sliced or whole. To store, keep Shunkyo radishes dry and refrigerated. The root can be refrigerated and used within one to two weeks, the greens may wilt faster however and are best consumed within one week.
Ethnic/Cultural Info
The Shunkyo radish is a popular radish variety used in Korea, China, and Japan. Both the leaves and root are used to prepare kimchee, stir-fries, soups, and fermented greens.
Geography/History
Shunkyo radishes are an open pollinated Heirloom radish that originated in northern China. Shunkyo radishes are harvested about thirty days after planting when their roots reach four to five inches in length. Shunkyo are an early radish variety that are best sown in spring after the risk of frost has past but before the heat of summer sets in. They are slow to bolt so can, however, be sown throughout the year in mild climates.
Recipe Ideas
Recipes that include Shunkyo Radish. One
is
easiest, three is harder.| Healthy Times |
|
Shunkyo Radish and Tofu Soup |
Recently Shared
People have shared Shunkyo Radish using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
|
Santa Monica Farmers Market
Coleman Family Farms
Near Santa Monica, California, United StatesCarpenteria,CA 1-805-431-7324 About 120 days ago, 3/11/20 Sharer's comments : Shunkyo Radish looking vibrant and spicy 
Union Square Greenmarket
Near New York, United StatesAbout 187 days ago, 1/04/20 Sharer's comments : Radishes are great here! 
Santa Monica Famers Market
Romeo Coleman
Near Santa Monica, California, United StatesCarpenteria, CA 1-805-431-7324 About 288 days ago, 9/25/19 Sharer's comments : Shunkyo Radish in at Coleman Family Farms 
Santa Monica Farmer Market
Romeo Coleman
Near Santa Monica, California, United StatesCarpenteria, CA 1-805-431-7324 About 316 days ago, 8/28/19 Sharer's comments : Spicy Shunkyo Radishes from Coleman Family Farms 
University District Farmers Market
Growing Washington
Near Seattle, Washington, United StatesPo Box 30282, Bellingham 98228 About 614 days ago, 11/03/18 Sharer's comments : Shunkyo Radishes spotted at University District Farmers Market. Both spicy and sweet - mama mia! |
