Radishes - Early Scarlet Globe

Quick Facts:

Scarlet globe radishes have the classic scarlet skin color. The flesh is white and has a mild flavor and a delightfully crisp texture.

Availability: June

Sale Quantity: By the bunch

Uses: Scarlet globe radishes add a stunning bit of color to a salad, and can also be enjoyed raw with hummus or roasted in a pan.

Grown in: Student Transitional Organic Field

Preparation and Storage

Preparation: Rinse radishes well before use.

Storage: Store radishes in a dry plastic bag, or a container with a lid in a shallow amount of water. It is best to eat them quickly to ensure the best texture and flavor (3-7 days.) If they become a bit soft, they can be put in a bath of ice water before consuming to perk them back up.

Nutrition: Radishes are very low in calories, with only 19 calories for a 1 cup serving. They are packed with Riboflaven, vitamin B6, folate, calcium, and fiber.


Roasted Radish and Herbed Ricotta Omelet


  • 1 cup Early Scarlet Globe radishes, thinly sliced
  • 2 teaspoons Olive oil
  • 1/4 teaspoon Sea salt

Ricotta Filling:

  • 1/4 cup + 2 tablespoons fresh Whole milk ricotta
  • 2 teaspoons fresh Chives, minced
  • 1 teaspoon fresh Thyme, minced
  • 1 teaspoon fresh flat leaf Parsley, minced plus extra for topping


  • 4 large or extra large eggs
  • 2 tablespoons Whole milk
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Butter


  • Preaheat oven to 400 degrees F
  • Toss radishes with olive oil and salt, spread in thin layer on baking dish and roast until soft and tender for about 10-12 minutes
  • Combine ricotta with minced herbs in a small bowl
  • Whisk eggs, milk, salt, and pepper
  • Heat 1/2 tablespoon of butter in a non-stick skillet over medium heat, then pour in 1/2 of the egg mixture
  • Cook for 1 to 2 minutes, lifting and tilting the edges until the entire bottom is mostly set, flip the omlette and remove from the heat
  • Spread 1/2 of the ricotta mixture over half of the omelet and sprinkle with half of the radishes
  • Fold the omelet over and sprinkle a few more roasted radishes and some minced parsley
  • Repeat for the second omelet, and serve immediately