Radish, Starburst (bunch)

Bunch is 3-4 medium to large size Radishes with greens
Starburst radishes have a mild, subtly sweet, and peppery flavor well suited for fresh and cooked preparations. The radishes can be consumed with or without the skin, depending on preference and recipe, but it is important to note that the skin and outer layers of the flesh are generally the spiciest part of the root. Some recipes have noted soaking radishes in ice water for twenty minutes to reduce the peppery nuances. Starburst radishes are favored as a salad ingredient to showcase their bright coloring and are added to grain bowls, charcuterie boards, or shredded into slaws. The roots can be sliced with a mandolin and layered on bite-sized crackers with dip, added onto sandwiches with butter and salt, chopped into eggs rolls, or served alongside sushi and other fresh dishes as an edible garnish. In addition to raw preparations, starburst radishes can be pickled and incorporated as tangy crunch in tacos, side salads, burgers, rice dishes, and poultry or fish plates. The radishes can also be simmered into soups, stir-fries, curries, stews, and pot roasts, baked into a gratin, roasted with other root vegetables, or sliced and fried into chips. Cooking starburst radishes will enhance the root’s natural sweetness, and the radishes absorb accompanying flavors, contributing flavor and texture to dishes. The roots are also used in seafood dishes in Asia to help balance marine-like flavors. Beyond radishes, the plants can be grown for their leafy tops, incorporated into stir-fries, soups, salads, and main dishes. Starburst radishes pair well with cheeses such as feta, blue, and chèvre, herbs including mint, cilantro, and tarragon, fennel, cucumbers, cabbage, carrots, kale, arugula, jicama, and parsnips. Whole, unwashed starburst radishes will keep for a couple of weeks when stored in a sealed container in the refrigerator’s crisper drawer. From www.specialtyproduce.com