Kumquats & Watermelon Radishes

It is often hard to ‘try something new’ — especially with food!  Food hits on so many of our senses–look, taste, smell, feel…and if one of those hits is too ‘out there’ we just say NO!  But, variety is the spice of life–so, here are two adventures for this week!


Unlike citruses, the entire fruit is edible. The peel is where the true citrus sweetness lies in both aroma and flavor. The flesh offers a bold and juicy tart contrast, making for a sweet tart mouthful. Seeds are a source of natural pectin.


The Watermelon radish AKA Rooseheart and Red Meat, is an heirloom Chinese Daikon radish. Outer flesh is white but the interior has bright circular striations of pink and magenta…watermelon-like!  Its flavor is mild, only slightly peppery with almond-sweet notes. Watermelon radishes can range in size from golf ball to soft ball.  Best in the coolness of fall and winter.

For more information go to http://www.lloydcraftfarms.com, Fruit/Veg Info tab. 


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