R A D I S H

South Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.

This mater ia l was funded by USDA's Supplemental Nutr i t ion Assistance Program (SNAP).

Publication: 04-5032-2013

Summer radishes are small with red, pink, purple, white, or red and white bulbs; pick when still small and tender.

Circular shape or long and skinny, may be quite hot or mild in flavor.

Winter radishes are white, black, or green; pick when they are large.

Refrigerate up to 7 days; remove tops before storing; store winter types for up to two weeks.

Usually eaten raw but can be cooked.

Scrub well; summer radishes and black radishes should not be peeled.

Trim the top and root.

Cut radish greens by stacking, rolling, and cutting them into strips; then salt and allow to stand for an hour.

Chop greens; store them in the fridge for up to a week.

• Round or long and tapered, peppery flavor

• Germinate and mature rapidly

• Daikon or Japanese radish (great root)

• Light and refreshing flavor

Spring Winter

Radishes with Pasta and Radish Greens

Directions1. Separate the greens from the radishes. Wash greens several times in cold water. Drain.

2. Wash and trim radishes. Slice radishes thinly.

3. Heat oil in a large skillet or wok. Add onions and cook until they begin to soften.

4. Add radish slices and greens. Cover and cook for 5 to 7 minutes.

5. Remove from heat and season with salt and pepper.

6. Mix pasta into vegetables. Stir in cooking liquid from pasta.

7. Sprinkle cheese on top and toss.

Makes 6 Servings

Nutrition Facts per Serving:Calories 330: Fat 10g; Cholesterol 15mg; Sodium 320mg; Carbohydrates 47g; Fiber 2g; Sugar 5g; Protein 13g

Sources:http://urbanext.illinois.edu/veggies/radish.cfm; http://pixabay.com/en/white-radish-radish-vegetables-food-5756/

Find recipes & videos at iGrow.org

Nutrition Notes

B6, pyroxidine, works with enzymes in the body that involve protein digestion. Vitamin B6 also helps make glucose, releases energy and supports a healthy immune system. Starchy vegetables are a good source as well as meat, fortified grains, and some fruits.

Ingredients• 24 radishes, washed and trimmed

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2-ounce package of pasta

• 1/4 cup cooking water from pasta

• 1/2 cup Parmesan cheese

• Salt and pepper

• Summerradishesaresmallwithred,pink,purple,white;pickwhensmallandtender.

• Circularorlongandskinny,maybequitehotormildinflavor.

• Winterradishesarewhite,black,orgreen;pickwhenlarge.

• Removetops,refrigerateupto7days;storewintertypestwoweeks.

• Eatenraworcooked.

• Scrubwell;summerradishesarenotpeeled.

• Trimthetopandroot.

• Cutradishgreensbystacking,rolling,andcuttingthemintostrips;thensaltandallowtostandforanhour.

• Chopgreens,storetheminthefridgeforuptoaweek.

Find recipes & videos at iGrow.org

R A D I S H

SouthDakotaStateUniversity, SouthDakotacount ies, andU.S.DepartmentofAgr iculturecooperat ing .

SouthDakotaStateUniversityadherestoAA/EEOguidel ines inoffer ingeducat ional programsandser vices.

Thismater ia l wasfundedbyUSDA’sSupplemental Nutr i t ionAssistanceProgram(SNAP).

Publication:04-5032-2013

Radishes with Pasta and Radish Greens

Directions:

1. Separatethegreensfromtheradishes.Washgreensseveraltimesincoldwater.Drain.2. Washandtrimradishes.Sliceradishesthinly.3. Heatoilinalargeskilletorwok.Addonionsandcookuntiltheybegintosoften.4. Addradishslicesandgreens.Coverandcookfor5to7minutes.5. Removefromheatandseasonwithsaltandpepper.6. Mixpastaintovegetables.Stirincookingliquidfrompasta.7. Sprinklecheeseontopandtoss.

Makes6Servings

NutritionFactsperServing:Calories330:Fat10g;Cholesterol15mg;Sodium320mg;Carbohydrates47g;Fiber2g;Sugar5g;Protein13g

Sources:http://urbanext.illinois.edu/veggies/radish.cfm;http://pixabay.com/en/white-radish-radish-vegetables-food-5756/

Ingredients:

• 24radishes,washedandtrimmed

• 2tablespoonsoliveoil

• 1mediumonion,chopped

• 12-ouncepackageofpasta

• 1/4cupcookingwaterfrompasta

• 1/2cupParmesancheese

• Saltandpepper

RadishSouth Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.

This mater ia l was funded by USDA’s Supplemental Nutr i t ion Assistance Program (SNAP).

RadishSouth Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.

This mater ia l was funded by USDA’s Supplemental Nutr i t ion Assistance Program (SNAP).

South Dakota State University, South Dakota count ies, and U.S. Department of Agr iculture cooperat ing . South Dakota State University adheres to AA/EEO guidel ines in offer ing educat ional programs and ser vices.

This mater ia l was funded by USDA's Supplemental Nutr i t ion Assistance Program (SNAP).

Publication: 04-5032-2013

R A D I S H E S

Radishes with Pasta and Radish GreensIngredients 24 samples 32 samples 48 samples

Samples: 2 Tablespoon serving

Radishes, washed and trimmedOlive oilOnionUncooked pastaCooking water from pastaParmesan cheeseSalt and pepper

12 radishes1 Tablespoon½ medium6 ounces

2 Tablespoon¼ cup

To taste

18 radishes1 ½ Tablespoons

1 small8 ounces

3 Tablespoons1/3 cupTo taste

24 radishes2 Tablespoons

1 medium12 ounces

¼ cup½ cup

To taste

Directions:1. Cook pasta until tender. Drain and reserve designated amount of water from pasta.2. Separate the greens from the radishes. Wash the greens several times in cold water. Drain.3. Wash and trim radishes. Slice the radishes thinly. Heat oil in a large skillet or wok.4. Add onions and cook until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes.5. Remove from heat and season with salt and pepper to taste.6. Mix pasta into vegetables. Stir in cooking liquid from pasta.7. Sprinkle cheese on top and toss. Transfer to a sealed container and place in a cooler.

Materials needed:• Table/tablecloth• Garbage can/paper bag• Paper towels/wet wipes/plastic

gloves• Ingredients used in the recipe

• Paper plates or cups, plastic forks or spoons

• Spoon, fork, spatula for serving• Recipe video (optional) http://igrow.

org/m/article/pick-it-try-it-like-it/

• Pick it! Try it! Like it! produce sign as table tent

• Pick it! Try it! Like it! flyer or recipe card

• Food allergy sign on table

Notes:• Prepare Radishes with Pasta and Radish Greens. Transport to the store in an airtight container in a cooler over ice.• Wear hair tied or clipped back. Wear plastic gloves when serving food.• Place only a few samples at a time on small paper plates. Provide forks. Ask parent’s permission before children

may sample.• Ask them if they use radishes often in their meals. Ask them if they could use this recipe.• Remind them that this makes a good side dish to fish, beef, or chicken.

Sampling Display Instructions