You'll be getting more of those familiar, piquant radishes that you've been using ins soups, salads, and stir fry's. Don't forget that radish greens can be used in all the same things that the root is used for.
Radishes are high in Sodium, Foliate, Calcium, Potassium, Vitamin C and dietary fiber. One cup of sliced radishes will put 3, 6, 3, 5, 25, and 4 percent of the recommended daily amount of each nutrient in your body.
Radishes can be stored in a on the counter, in the pantry, or in the refrigerator. Refrigeration is best if the vegetables will not be used for a few days. Place them in a bag with holes or wrap them in a towel for the longest shelf life.
To freeze radishes, begin by thoroughly washing the vegetables. Next, remove the greens from the radish and set them aside – they will undergo a different process than the vegetables. Slice (but do not skin) the radishes into medallions, this will protect the texture of the vegetable when the cells undergo freezing. Blanch the medallions for 2-3 minutes and then submerge in ice water. Drain well, package in an air tight, air free container or bag, and then freeze. Now take your radish greens and blanch for ten seconds, drain well, package, and freeze.
More information on food storage is available from the National Center for Home Food Preservation www.uga.edu.