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Radish, Daikon Purple (ON) - 1LB
In China, radishes are used in Traditional Chinese Medicine, TCM, to stimulate digestion, reduce phlegm, and move qi or vital energy throughout the body.
Purple radishes are an excellent source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system while reducing inflammation, and vitamin A to maintain healthy organ functioning. The roots are also a source of potassium to balance fluid levels, calcium and phosphorus to strengthen bones and teeth, and contain lower amounts of copper, magnesium, iron, and folate. Beyond vitamins and minerals, the purple flesh provides anthocyanins, colored pigments with antioxidant-like properties to protect the cells against damage caused by free radicals.
Purple radishes have a mild, sweet, and peppery flavor well suited for raw, cooked, and pickled preparations. The radishes can be eaten with or without the skin, and when raw, the flesh can be thinly sliced and consumed as a crisp element on charcuterie boards. Purple radishes can also be used as a dipping vessel for creamy spreads, chopped and tossed into salads, incorporated into coleslaws, or grated and tossed with a sesame dressing as a side dish. The brilliant, striated flesh adds visual appeal to sandwiches, pickled preparations, omelets, or sliced and layered on toast, or the roots can be blended into smoothies as an extra boost of vitamin C. In Japan, Purple radishes are popularly grated and mixed into sauces for sashimi, tempura, and noodles.
Whole, uncut Purple radishes will keep 1 to 2 weeks when wrapped in newspaper or plastic and stored in the refrigerator. Once cooked, the radish pieces will keep 3 to 7 days, and the leaves will keep up to 3 days in the fridge. Purple radishes can also be blanched and frozen for extended use for up to one month.
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Whitecrest Mushrooms (Dorchester, ON)
Mushrooms, Portobello (Dorchester, ON) - 282g
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