Market report: Black radishes

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What to do with all the black radishes you're seeing at your local farmers markets? At Rustic Canyon, chef Jeremy Fox likes to serve them shaved on toast with ricotta whey, kimchi, gribenes and schmaltz. Black radishes are spicy and have been cultivated since the 16th century, according to farmer Alex Weiser. Weiser says his heirloom variety is more popular than ever among chefs and eaters.

Music: "Don't Wanna Fight" by Alabama Shakes and "Via Caliente" by William Orbit