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Watermelon Radishes

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These watermelon radishes take after their namesake, not only in color but also because of how refreshing they are compared to their cousins, the garden variety red radish. In fact, Chinese cuisine uses these as a way to counterbalance the fishiness of seafood dishes. Slice thinly to expose their striking pink starburst center. Top green salads or avocado toast for a meal as beautiful as it is palatable; serve with salmon; dry to make watermelon radish chips; or pickle to impart a uniqueness to all your cold dishes.

Some bunches will have greens and some will not, it depends on the harvest and quality of leaves. Make sure to save any greens for delicious radish greens pesto, saute with garlic and oil, or try these peppery leaves raw.


Harlow Farm, Westminster VT

Harlow Farm has been family owned since 1917 and has been certified organic since 1985. Paul Harlow, the owner, is the third generation to farm here. But the Harlows aren’t unique —Westminster, located in the fertile Connecticut River Valley, with some of the best agricultural soils in the country, has always been an important farming town. Harlow Farm, one of the earliest organic vegetable farms in New England and is still one of the largest, now includes the original home farm and Harlow Farmstand, owned and operated by brother Dan Harlow. It includes Kestrel Farm, also located in Westminster, and River View Farm in Putney. All three farms have been conserved through the Vermont Land Trust. Harlow Farm was named Vermont Sustainable Farm of the Year in 1998, the second year the award was given. Currently, Paul and many hard-working employees raise about 150 acres of organic vegetables. Lettuce, which grows well in the rich, well-drained soils of the Connecticut River Valley, is one of their largest crops. They also grow lots of beets, carrots, sweet corn, squash, kale, and cabbage. Harlow Farm also raises organically fed cattle, pigs, turkeys, and chickens, who eat well on farm pastures and excess vegetables. There are 800 free-range laying hens that are fed organically and take advantage of the rich diversity of worms and bugs around the farm.

Remove greens for longer life. Store greens wrapped in a paper towel in a reusable plastic bag for up to 3 days. Store roots in a cloth bag in the fridge for up to 3 weeks.

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