Shunkyo Korean Icicle Radish Photo: Barb Magee

Shunkyo Korean Icicle Radish Photo: Barb Magee

With small family farms leading the way on seed diversity, I’m seeing really unique varieties of fruits and vegetable showing up in the market this year.  To celebrate their accomplishments and raise the awareness of all you veggie eaters out there, this is the first in our summer long series about new finds at farmers markets that chefs and home cooks will want to try.

Southern Oregon is one of the top five organic, non-GMO seed producing regions in the world and each year local farmers bring to market the fruits of their efforts. They constantly challenge the notion that GMO’s are needed to feed the world. Maintaining a robust organic and non-GMO seed supply actually increases the chance of continuing to feed the world if GMO technology fails.

Last week these bright pinky-red Shunkyo Korean Icicle Radishes, grown by Barking Moon Farm, were on full eye-popping display. According to owner farmer Josh Cohen, he decided to test out the performance of this variety, and it produced a radish with a noticeable sweetness uncharacteristic of the radish family, thus making it more appealing to consumers who may recoil from the usually spicy or hot radish taste.

If you haven’t roasted radishes before….you simply must! This method just adds a world of newness to the dinner table. Even more sweet without the radish edge.

  • Preheat oven to 400 degrees.
  • Wash and scrub a couple bunches of radishes to remove any loose dirt or root hairs
  • Drizzle with a tablespoon of olive oil.
  • Spread on baking sheet and roast in oven for 15-20 minutes until slightly golden and shriveled.
  • Remove from oven and sprinkle right away with Salinity Salts Black Garlic Finishing Salt and freshly ground pepper to taste.

Happy Cooking!