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French Breakfast Radishes

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These slender, peppery orbs were commonly served for breakfast in American colonial times by the New York Dutch who enjoyed them poached in butter. We like to also use them in crudités or salads. The greens are a nutritious addition to smoothies, soup or stir-fries. 

Dig Acres, Chester NY

Ever enjoy a delicious bowl of fresh seasonal veggies from beloved NYC based chain Dig Inn? Well, in order to better support their foodshed and understand the demands they were making on local farms, Dig, the company behind Dig Inn, started their own farm, Dig Acres. Starting with 12 acres in Chester, NY, and through a fortunate twist of geological fate, Dig Acres lies on some of North America’s most fertile soil—known as the “Black Dirt” region. From the air, you can see the iconic smears of dark earth at the foothills of the Catskill mountains that make up this region. In 2017, they pulled 31 different crops and over 21,000 pounds of produce from the sulfur and nitrogen-rich soil. They have since added a greenhouse and are on track to quintuple their production this year. Not only does the farm provide great produce, it also allows Dig to work more closely with and help out its partner farms, and they use the farm as an educational and inspirational base for all of their restaurants' chefs. This allows for a more thorough and transparent food chain, which leads to better food for everyone.

Store greens and roots separately. Wrap greens in a damp paper towel and store in the crisper drawer for up to 3 days. Store roots in a container in the fridge for up to a week.

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