Maker Β· Monster, Westland Β· Vegetables
De Jong: Radish from Monster
De Jong grows radish in Monster, in the soil under glass. The bunches come in year-round, in four colors and with clean leaves attached.
The story
Who's behind it
De Jong stands for Jongfresh, a radish nursery in Monster, in the middle of the Westland greenhouse area. Erik de Jong grows radish in the soil under glass: the roots grow in the ground inside the greenhouse. Soil-grown radish builds a firm structure and stays crisp for a long time after harvest. The company delivers year-round.
Besides the classic red bunch, Jongfresh grows white, lilac and purple, plus elongated icicles. For finishing there's microradish in red, purple, white and white-tip. The company also experiments with new varieties such as graffiti radish.
Why this radish
De Jong harvests with clean leaves on the bunch, so you can put the radish on the plate whole and use the greens as a garnish. The root breaks with a hard snap and stays firm.
The growing happens in the Westland, so the supply line is short: from greenhouse to pass within the week. That helps freshness and cuts waste.
With red, white, lilac and purple side by side you get color contrast on the plate. The icicles give a longer, cleaner shape than the round bulb.
In your kitchen
Slice red and purple radish paper-thin on the mandoline and shingle them over a tartare or a cold fish course. The greens can be blanched briefly or tossed raw through a salad. Halve icicles, grill them briefly and finish with brown butter for a warm vegetable course. Put microradish as a crown on an amuse or over a rillette. You can play with the colors per course, so one product turns up in several places on your menu.
Chefβs tip
Use the greens too. The bunch comes in with clean leaves. Blanch them briefly or toss them raw through a salad for a herby, peppery garnish.
How to use it
Ideas for your menu
Tartare with radish
Red and purple radish paper-thin on the mandoline, shingled over beef tartare or a cold fish course.
Grilled icicles
Halve, grill briefly and finish with brown butter. A warm vegetable course made from radish.
Amuse with microradish
Red, purple and white-tip as a crown on a bite.
Raw vegetable board in four colors
Red, white, lilac and purple side by side on the plate.
For your menu
βRadish from De Jong in Monster, soil-grown under glass, grown in the Westland.β
Products from De Jong
What we carry from this maker
Microradish (red, purple, white, white-tip)
Small crowns for finishing.
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.