Published on: 2026-09-02
Source: Moscow Government – Правительства Москвы –
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With the onset of autumn, the selection at Moscow fairs is replenished with seasonal root vegetables, among which radish, daikon, and root celery hold a special place. They are used fresh, added to salads, appetizers, and hot dishes.
Green and black radish
Irina, a participant in Moscow fairs, has been selling greens and root vegetables grown in Kuban for many years. In particular, you can find radish from her, which is most often used for fresh salads and appetizers.
“Black radish is especially popular with buyers during the cold season. Many have known it since childhood and use it in home recipes. For example, they make a small hollow in the radish, add honey, and leave it for about two hours. This recipe was told to me by my mother and grandmother,” shared a participant of the Moscow fairs.
Irina also has a beloved family recipe for a salad made from green radish. For this, you need to cut the root vegetable into thin strips, separately boil the beef, and fry white onions until they are browned. After that, everything should be mixed and dressed with sour cream, adding dill, parsley, and salt. Irina recalls that in childhood, this salad was made for birthdays, and she still remembers the taste of this dish.
Daikon
Daikon is a variety of radish from the mustard family, widely used in Asian cuisine. The root vegetable is eaten fresh, pickled, added to soups and hot dishes. Thanks to its juicy and crunchy flesh, it is suitable both for fresh slicing and for cooking after heat treatment.
Irina shared that she really enjoys daikon for its delicate taste. However, closer to the root it can be sharper. To make the flavor milder, you need to cut off the part near the root or briefly place the sliced daikon in very cold water.
Celeriac
Root celery is grown for its large root vegetable with dense pulp and a characteristic spicy aroma. Unlike stalk celery, the main edible part of this variety is located underground.
Harvesting root celery is more difficult than many familiar root vegetables: the crop has a long growing season, and the seeds germinate slowly, so seedlings are usually grown first. The root vegetable is used fresh, as well as boiled, stewed, fried, and baked. It is added to soups, stews, and sauces, and used for making mashed potatoes and other hot dishes.
The variety of seasonal vegetables also becomes a reason to exchange culinary ideas.
“I love telling visitors about various vegetables and sharing recipes. Customers, in turn, often share their family recipes with me. I even write them down in a special notebook — sometimes very interesting options appear there,” Irina said.
Moscow fairs
Products for the capital’s markets are brought in from more than 40 regions of Russia. Specialists inspect the goods before they are placed on the shelves. State Veterinary Service of the City of Moscow.
Fair pavilions are located in high-traffic areas and are equipped with heating, ventilation, air conditioning, and video surveillance systems, as well as commercial and refrigeration equipment, making them comfortable to visit at any time of the year. Spaces are provided free of charge to participants.
More information about the cooperation can be found at official website State Budgetary Institution “Moscow Fairs”.
More information about the activities of the capital’s Department of Trade and Services — in official channel agencies in the messenger “Max.”
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