Crisp and delicious red radishes!

Radishes are one of the hardy root vegetables that you can still find at this time of the year.  The edible root is round, about an inch in diameter, and most commonly red on the outside and white on the inside.  However, radishes actually come in a bunch of varieties and colors—the watermelon radishes are particularly beautiful!—and varying levels of their signature spiciness.  Some radishes are white, pink, oblong, carrot-shaped… you name it!  Yet all radishes are very low calorie (only about 1 calorie per radish!), satisfyingly crunchy, and just 5 large radishes provide a good source of immunity-boosting vitamin C!


Like other root vegetables, the edible root of the radish grows beneath the earth, and its stems and leaves grow above ground.  Radishes have two seasons: a spring harvest and a winter harvest.  They have a quick harvest cycle, usually only 30 days to grow from seed to harvest, which makes it a satisfying veggie for kids to grow!


Sliced and ready to dip!

Many people think of radishes as a garnish—something to slice or grate over salads—but they’re great veggies for snacking or dipping, too!  And while they have a peppery flavor, most radishes are mild enough to appeal to kids.  They can also be roasted, which makes their flavor a bit milder.  Try pairing thinly sliced radishes with avocado on whole grain toast or WASA Crispbreads; the rich and creamy avocado is a great complement to the crisp and spicy radish!

They are great for dipping into our Chickpea Delight!  Try it, You’ll Like it!


Chickpea Delight

Recipe from Appetite for Life, by Stacey Antine, MS, RD

Here’s a recipe that parents love too, because it makes the perfect appetizer for any special occasion or dinner party. Serve our Chickpea Delight spooned into endive leaves, topped with cherry tomatoes and drizzled with extra virgin olive oil. When the party’s over, pack this homemade alternative to hummus in your child’s snack bag with sliced veggies or pita chips.

Kids can add ingredients to food processor and pulse.



1 can (15 ounces) low-sodium chickpeas (garbanzo beans), drained and rinsed

¼ cup loosely packed fresh chives (or other fresh herb combination from the garden)

¼ cup extra-virgin olive oil

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1 clove garlic

Sliced raw vegetables and/or pita chips



  1. In a food processor, place chickpeas, chives, oil, salt, pepper, and garlic. Pulse until ingredients are well blended and mixture is smooth.
  2. Serve with raw seasonal vegetables and/or pita chips.

Makes 12 servings (2 tablespoons per serving)

Nutrition Facts per serving: 80 calories; 5g fat (1g sat fat, 4g mono, 1g poly, 0g trans fat); 0mg cholesterol; 6g carbohydrate (1g fiber, 0g sugar); 2g protein; 20mg sodium; 2% Daily Value (dv) vitamin C; 2% dv calcium; 2% dv iron

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