Fresh and Local

Lorie Hutson The Spokesman-Review

Look for: Radishes that are firm to the touch without cracks, splits or soft spots. If greens are attached, they should be green and fresh looking.

To use: Wash and trim stem ends before slicing or leave a bit of stem to use as a handle when served as a finger food.

Best in: Spring salads and served raw as crudités. Radishes can also be sautéed, braised, steamed or boiled in soups and stews.

Look inside today’s food section for a recipe for Radish Salsa from “The Organic Cook’s Bible.”

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