What's in Season: Spring 2018
Radishes
The best way to tell if your radishes are at the peak of perfection is to look at the greens. They should be bright green, fresh, and perky. Smaller is better when it comes to choosing radishes. Choose radishes with medium-sized firm, crisp root, free of cracks or brown spots. Before refrigerating, rinse and separate greens and red bulbs. Use the leaves within a day or so; the radish bulbs can be stored up to two weeks.
Radishes are particularly high in Vitamin C and contain fiber, antioxidants and phytochemicals that have a detoxifying effect on the body. All that in just 20 calories a cup. They are delicious raw, and also stand up well to cooking and pickling. And don’t forget the greens: Use them as you would spinach—toss them into a salad, stir into a soup, or saute them with other greens.
From the rich waters of the Chesapeake, to the vibrant city of Wilmington and the historic Brandywine Valley, across the fertile farmlands of Delaware and the Eastern Shore, to the seasonal harvest of our Atlantic coastline, the Delmarva Peninsula is an edible feast!
Produce
Asparagus
Broccoli
Cabbage
Carrots
Collards
Cucumbers
Endive
Green Onions
Kale
Leeks
Lettuce
Parsley
Peas
Radishes
Rhubarb
Spinach
Strawberries
Turnips
Flowers
Amaryllis
Anemone
Calla Lily
Daffodils
Dutch Iris
Forsythia
Foxglove
Hyacinth
Larkspur
Lilac
Narcissus
Peonies
Roses
Sweet Pea
Tulips
Fish and Seafood
Black Sea Bass
Catfish
Croaker
Flounder
Kingfish
Lobster
Oyster
Perch
Rockfish
Scallop
Shad
Softshell Crabs
(late Spring)
Tautog
Turtle
Weakfish
Year Round
Aquaculture Oysters
Beef
Chicken
Clams
Eggs
Ham
Honey
Mushrooms
Peanuts
Pork
Wine
