One of the late-season radishes appearing now in the city’s greenmarkets is the watermelon radish, also known as the red heart or red meat radish. It’s a Chinese hybrid also related to horseradish, and it has a growing season of at least 60 days, accounting for its late arrival.
The taste is mild for a radish, and the best way to use the vegetable is sliced very thin in salads for its crunch and color. Or make an eye-socking carpaccio by slicing thin, inundating with olive oil and sea salt, and then waiting an hour or so for the moisture to be osmotically withdrawn, and the olive oil to soak in. Yum!