The peak of summer and recent heat wave in the east is seeing a reduction in radish supplies across the country. New York growers have been affected by the recent heat wave in the east which has brought their spring radish crop to a premature end.

"We normally slow down radish production in the summer, but the recent heat wave put an early end to the crop," said one New York grower. "I know of some growers that are still producing, but volumes will be very light and there is a considerably increased chance of poor quality, which is one of the reasons we decide to have a break over the summer."

California production remains steady
While the East suffers from a heat wave, California growers continue on as normal, especially those close to the coast. Continued mild temperatures there are ensuring a stable supply. As a result, the market is quite good.

"Because we are on the central coast, the weather is mild enough to have year-round supplies of radish in our area," said Rod Faurot of Faurot Ranch. "Temperatures throughout the summer are moderated by the proximity to the ocean. Additionally, the Mediterranean climate means we have drier summers and mild winters."

"The market has been good at the moment," he continued. "At Faurot Ranch, we focus on the specialty varieties rather than the mainstream round red radishes, and we are seeing good, steady prices on these."

Specialty varieties
The specialty radish varieties that Faurot Ranch grows include the French Breakfast and the Easter Egg. They are both available all year round and are sold throughout the country by the bunch under the companys own label. There are however, some limitations at certain times of the year.

"French Breakfast radishes are deep red at the top and change to white towards the tip," Faurot shared. "For the majority of the year, the French Breakfast radishes grow long and elongated, but in the cooler months, they tend to be more short and stubby. Easter Egg radishes are round and can vary in color from red, purple, white and even yellow. The various colors make them very attractive and they are sold in bunches."

Faurot also noted that they trialed a yellow radish but eventually decided not to proceed with it. "During the last five years, one of the newer varieties has been a yellow radish," he said. "However, when we tried them, we found them to be a dirtier yellow than we would have liked. We dont know the reason for this though and we havent ruled out the possibility of revisiting it one day and growing them again."

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