April: Radishes

Radishes will be available at your school on Monday, April 7th by 1 pm.

1. Contact your teacher to schedule a time for your tasting.
2. Check with your teacher if any students have food allergies.
3. Take the Harvest of the Month home and prepare them for your tasting! There are many recipe ideas included in the handouts, but you can always keep it simple.
4. Look over the curriculum and plan key education nuggets you think your class will enjoy.
5. Return the green canvas bag the produce came in to the pick up location.

1. Educator Letter English
2. Educator Letter Spanish
3. Coloring Sheet

• Fast-growing: Radishes can grow from seed to edible in as little as 25 days. The largest crop of radishes in the United States comes from Florida and California. Source
• Radishes are a great source of vitamin C, plus they have other important nutrients like potassium and magnesium, and are low in sodium.
• The most popular part for cooking is the taproot; however, the leaves and stem can be eaten. They are often prepared like other leafy greens.
• The name radish comes from the Latin words radix (root) and raphanus (easily grown). Source
• Cooking radishes can tone down their spicy bite and bring out their sweetness.

• Garlic Roasted Radishes – by The Real Food Dietitians
• Simmered Cucumber & Daikon Radish – by Cook Pad
• Cinnamon Sugar Radish Chips – by Pinch of Yum
• Sauteed Radishes – by Wholesome Yum

• Creekside: Front office
• Donner Trail: Front office (produce goes on the Donner Trail bus at 8 am)
• Glenshire: Front office
• Kings Beach: Teacher lounge (across from the main office)
• SELS: Front office
• Tahoe Lake: Outside main office
• Truckee: Teacher lounge (across from the main office)