Seeds: Radish, Hudson Valley, Watermelon Radish
White skin masks a sweet red interior.
Watermelon Radish is your best shot at eating a local watermelon in January. Planted in late summer, these large radishes ripen in mid- to late fall, storing up the season's remaining light and vibrant colors before they fade. Harvested around first frost and stored somewhere cool, these roots add bright colors and flavors to the winter kitchen. The bearded fellow in this art, modeled after our co-founder Ken, is making Ken's favorite Watermelon Radish recipe.
Watermelon radishes mimic the large, sweet fruit in appearance, with white skin masking a bright, red interior. It is also a little less biting than other radishes. They are best when sown in late summer for a winter harvest. Can be enjoyed raw, pickled, or sliced over salads. The leaves can be enjoyed in a saute or braising mix.