October 24, 2024 - This Week's Box Contents Featuring Daikon Radishes

 

What's In The Box

Porcelain Garlic: This week’s garlic selection is one of our porcelain varieties that we call “Missouri,” named as such because we got the original seed stock from a guy in Missouri! This garlic is characterized by white skin and large, flavorful cloves.

Red Onions: We’re rolling out the “Red Carpet” for this week’s onion selection! Yes, that’s the name of this week’s red onion! Seed names…one never knows the story behind them. We selected this variety because it is said to be a strong producer and has thick skin which enhances its storage-ability. We also like that the red coloring on the rings extends into the center of the onion!

Red Russian Kale: We plant this variety of kale as one of our “greens” selections for our salad mix, but the greens sometimes grow faster than the lettuce and if the timing doesn’t work out….the greens get to be too big to go with the lettuce varieties. When this happens, it opens the door to harvest this selection as a larger leaf bunched green! This is a great sauté green, wilted down with garlic, ginger and onions and seasoned with just a touch of toasted sesame oil and soy sauce!

Baby Bok Choi: This green is a staple crop for our farm, and one we plant for twenty or more weeks from early spring to late summer! We are down to our final two crops, so we wanted to give you one more opportunity to enjoy this green. You may eat it raw or lightly cooked.

Green Boston Lettuce: We covered these lettuces to protect them from last week’s frosty mornings. This variety is known for having soft, tender leaves. Use the leaves to make lettuce wraps or use them as the base of a salad, dressed with a light vinaigrette.

Cilantro: We are very close to the end of the season, but wanted to squeeze in one more cilantro delivery before the season comes to a close. Cilantro is a versatile herb that is used across the world in many cuisines from Mexico to Asia.

Orange Carrots: Soup season is upon us and carrots are a staple soup ingredient! Check out this week’s recipe suggestions for several tasty, nourishing soup options!

Peter Wilcox Potatoes: This week’s potato variety is the nutrient and flavor packed Peter Wilcox! Characterized by dark purple skin and gold flesh, this potato was bred for higher nutrient density and flavor. This variety has waxy flesh making it most appropriate for pan-frying, roasting, adding to soups and stews and gratin.

Butterkin OR Butternut Squash: This week's boxes will contain either Butterkin or Butternut squash, which may be used interchangeably in recipes. Butterkin squash is a hybrid variety that has the shape of a pumpkin with skin and flesh that resembles a butternut. Butternut squash....well it's the most well known squash of all winter squash varieties!

Parsnips: Parsnips resemble carrots in shape but have a distinct flavor all their own. Parsnips are a great addition to fall and winter soups, stews and braised dishes, but can also make an appearance in baked goods or simply sauté them.

Purple Sweet and/or LA-100 Orange Sweet Potatoes: We are kicking off sweet potato season with two new varieties we trialed this year. All boxes will contain purple sweet potatoes. Some boxes may contain a small amount of LA-100 orange sweet potatoes as well. Read more about our sweet potato trials in this week’s Farm Update in the email. Sweet potatoes are actually now being referred to as a “superfood,” and purple sweet potatoes in particular are packed with powerful antioxidants. See this week’s recipe suggestions for some tasty purple sweet potato recipes!

Red Daikon Radish: We like this variety of red daikon both for it’s vibrant, gorgeous red color as well as it’s smaller size which makes it more manageable to use! There is no need to peel this daikon as the exterior skin is thin. Use daikon raw in salads or pickled as a condiment. It may also be cooked in stir-fry or stew!

Recipe Suggestions & Inspiration For This Week’s Box Contents

Simple Steamed Purple Sweet Potato

Stuffed Purple Sweet Potatoes with Crispy Chickpeas and Turmeric Tahini

Chickpea Free Purple Sweet Potato Hummus

Purple Sweet Potato and Cashew Butter Candy

Gluten Free Sweet Potato Muffins

Purple Sweet Potato Curry

Parsnip Oatmeal Chocolate Cherry Cookies

20 Ways with Parsnips

Spiralized Daikon & Sweet Potato Noodles with Spicy Korean Tofu

Creamy White Bean Soup with Kale and Gremolata

Squash & Chickpea Moroccan Stew

Chinese 5-Spice Roasted Butternut Squash Soba Noodles with Kale

Vegetarian Butternut Squash & Black Bean Enchiladas with Mole Sauce

Instapot Chicken Soup with Parsnips

Carrot & Parsnip Soup

Chicken Noodle Soup with Parsnips & Dill

Caramelized Pork Bahn Mi with Pickled Carrots & Daikon

Caramelized Onion Burger with Balsamic Mayo

Mexican Pickled Onions

Asian Chicken Lettuce Wraps

Miso Soup with Bok Choi, Carrots & Noodles

Oven Braised Beef Stew with Carrots, Parsnips & Kale

Maple Butter Roasted Butterkin Squash with Hot Chili Oil

Cheesy Au Gratin Potatoes with Butternut Squash

Vegetable Feature: Daikon Radishes

Daikon radishes have a variety of different common names depending on the culture it is being used in, such as Japanese radish, Chinese radish or simply winter radish. They are a mild flavored winter radish that are extremely popular in Asian cuisines.  Their crisp, juicy texture is complemented by a sweet, slightly peppery bite.  We grow three different types of daikon including the traditional white daikon along with purple and red varieties.  Although the typical white daikon will measure between 15-20 inches in length, certain varieties can grow to be 36 inches long!  The purple and pink varieties are slightly smaller than the white variety we produce.  The purple variety has a stunning lavender skin and flesh while the red variety has red skin and white flesh.  We find daikon to have a slightly sweet and spicy flavor that is more mild than spring radishes, especially if the daikon has gone through some cool nights.  In its raw form, the flesh is very juicy and crunchy.  When cooked, the flavor becomes more mild and the texture becomes tender, similar to a cooked turnip.  If you are a radish lover, you’ll likely prefer them raw.  If you’re still learning to like radishes, you may find them more to your liking when cooked.

Preparation & Usage: Daikon radishes have edible skin, but most often a thin layer is peeled away before use.  Pickling and stir-frying are the most predominant methods of preparing daikon radishes, and they are perfectly good to eat raw as well as in slaws or as garnishes dressed with a simple vinaigrette.  Daikon radishes may also be roasted or sliced thinly and made into vegetable chips, either baked or fried.  We enjoy daikon radishes in fall and winter stir-fries, cabbage slaw and braised meat dishes.

In Chinese cuisine, daikon radishes are also featured in a variety of soups, braised meat and vegetable dishes as well as baked goods.  A popular Bangladesh dish finely grates daikon and adds it to a mixture of fresh chili, coriander, lime juice, salt and flaked steamed fish in a light and refreshing side dish known as mulo bhorta.  In Korean culture, daikon is often fermented.

Storage Tips: Daikon radishes should be stored, in a plastic bag in the vegetable drawer of your refrigerator.  They will last this way for several weeks.  Cut daikon stores well in its raw form, but can produce an odor that is absorbed by other items your fridge if it is not contained in a closed container.

Health & Nutrition:  Radishes are a good source of vitamins A, C and B6 as well as magnesium, calcium and potassium. In traditional Chinese medicine, radishes are used to promote digestion, break down mucus, soothe headaches and heal laryngitis. They are beneficial in helping to cleanse and detoxify the body and it is thought that they help prevent viral infections, such as colds and the flu, when consumed regularly.

Cultural & Historical Background: Radishes are eaten extensively worldwide. Often they are pickled, cured, dried or fermented to preserve them. Historical reports date back to 2000 BC where radishes are thought to have been included in the daily ration, along with onions and garlic, for the people building the Egyptian pyramids.

Additional Fun Facts: The word Daikon comes from Japanese, and literally means “big root!”

 Quick & Easy Pickled Daikon Radish

Yield:  Approximately 1 or 2 pint jars

The author of this recipe describes this pickled daikon recipe as follows:  “Sweet & tangy quick pickled daikon radish recipe with a crisp crunch!  Quick & easy to make and requires no heat, just a refrigerator!”  

Pickled daikon is a common condiment in many Asian cultures, each with its own little twist. This recipe is very easy to put together and once they are made you can just pull them out of the refrigerator and serve them with a variety of dishes.  They are great served alongside noodle and rice dishes, fried chicken or fatty roast pork dishes, sushi, stir-fry or atop a Bahn Mi Sandwich, lettuce wraps or even tacos! I (Andrea) used two medium sized red daikon radishes, thinly sliced, to make one pint of pickled daikon (packed tightly). The pickles are a nice balance of a mild radish flavor, slight sweetness, but not too salty and not too vinegar-y. If you want to add some variety, you could add carrots to the jar as well. 

1 pound daikon radish 

1 Tbsp salt

1 large clove garlic (optional)

1 or 2 dried Thai chili peppers or a pinch of red pepper flakes (optional)

Brine:

½ cup rice vinegar or white vinegar

½ cup + 2 Tbsp hot water

½ cup sugar

1. Wash the daikon radish. Cut it into the shape of your choosing.  You may wish to cut it in half lengthwise and thinly slice it, but you could also spiralize it, cut it into matchsticks, thick sticks, shred it or cube it. Adapt the cut to your intended use.
2. Put the prepared daikon into a bowl and add 1 Tbsp of salt. Massage the salt into the freshly cut radish. Let the radish sit for 15 minutes as it draws out the bitter water.
3. Once 15 minutes is up, rinse the daikon well with cold water and set aside.
4. In a separate bowl or a 2-cup glass measuring cup, prepare the brine. Mix together the vinegar, hot water and sugar.  Stir well until all of the sugar is dissolved.
5. If you wish to add garlic to your pickled daikon, peel and smash a clove of garlic and add it to the brine now.
6. Put the daikon radish into a clean pint canning jar. If you slice it thinly and pack it tightly it will likely all fit into one jar.  If you use a larger cut you may need to put the daikon into two pint jars.  If you are using the dried chili peppers, add them to the jar along with the daikon. 
7. Pour the vinegar brine over the daikon until the liquid covers the daikon and is nearly to the top of the jar.  Put a lid on the jar and close it tightly. Put it in the refrigerator and let it set for a minimum of 2 hours, but preferably 24 hours. 
8. Store in the refrigerator for 1-2 months.

Recipe borrowed from www.pupswithchopsticks.com.

 Spicy Ginger, Carrot & Daikon Radish Salad

This recipe is another simple salad that makes a great accompaniment to stir-fry, rice, or noodle dishes. It may also be served atop grilled fish or chicken or as a side dish to braised or roasted meat.

Photo from www.food52.com

Yield:  4 servings 

1 medium sized daikon radish

2 carrots

1 Tbsp grated fresh ginger

1 clove garlic

1 Tbsp vegetable oil

2 Tbsp rice vinegar

½ tsp sriracha sauce

Toasted sesame oil or sesame seeds, to taste/garnish

1. Prep the vegetables. Use a julienne peeler or box grater to shred the daikon and carrots into 4 cups total.  Place vegetables in a medium size mixing bowl along with ginger and garlic. 
2. In a small bowl, whisk together oil, vinegar, and sriracha sauce. Pour over the vegetable mixture and toss to combine. Garnish with a drizzle of toasted sesame oil or seeds.

Recipe adapted from www.Food52.com.