I bought a bunch of radishes at the San Francisco farmer's market this week. They are large and white -- look like turnips. Large enough that I can't encircle them with my hand. The variety I purchased is German Beer Radishes.
The vendor warned me that they are very spicy, and mentioned that she was trying to figure out a way to cook them.
I brought them home, and decided to cut one open to see how it was raw. They are delicious! I have been eating them with some salt and that's it. They are pretty spicy, and I would say that they are probably for true radish lovers only. Overall, they have a very strong flavor.
Since then, I have read a couple things on the internet referring to winter radishes as a separate beast from the wonderful, small spring radishes.
Anyone else have any winter radish experience, or ideas for preparation in case I ever get tired of eating them raw?