2. Radish
Growth: 300%
Radishes have jumped out of the salad bowl and relish tray and into the frying pan and pickling jar. The root vegetable can be cross-utilized across the menu and is a way to go beyond potatoes as a side. Operators are serving raw radishes with butter and salt in the French style, stir-frying and roasting them and preserving them in condiments. Daikon, the Asian radish, is also seeing more extensive use to impart a peppery crunch to dishes.
Where it’s trending:
- Urban Farmer (Portland, Ore.)—Baby carrots and salt-roasted radishes with spiced cream and pesto
- Dig Inn Seasonal Market—Baby bok choy with yogurt ranch, spiced sweet corn, roasted red pepper and radish