In season: Radishes

​You probably have a strong opinion about radishes. Many people find the spicy, almost peppery flavor of raw radishes too bitter, missing out on what could be a colorful and flavorful addition to sides and dishes. Radish season begins in November, and because the red and white vegetables are a surprisingly good source of Vitamin C, you might give them a try this winter.
 
When you’re buying radishes at the supermarket, they should be fine as long as they are not discolored or soft. For storing radishes, a cool dark place is optimal (as with potatoes), although they can also be wrapped in a damp paper towel and kept in the fridge. They’ll keep for three days to a week depending on whether you want to eat them raw or cook them. Cook Think has a good tip on using ice water to help restore firmness.