Red Radishes

Look for smooth, firm, red radishes with a minimum surface pits; ; do not buy if they have black spots, are wilted or feel spongy.  If a radish yields to pressure, the inside will be pithy, not crisp.  Any attached leaves should be green and crisp.  Remove leaves.  REfrigerated in a plastic bag for up to 1 week.

Wash radishes and trim roots just before using.  Do not peel red radishes, as the color is what makes them distinctive.  Dip red radishes in ice water for 1 hour to crisp before serving.  Radishes are usually grated or sliced in salads, or used as a garnish.  Try cooking thinly sliced radished in butter until just tender.  Sprinkle with sugar, salt and pepper.