Tag: daikon radish

  • CSA 2026 WINTER WEEK 4

    From Our Farm

    Arugula

    Collards – Frog Song Organics or Blackwater Farms

    Lettuce, Cherokee

    Radishes, Daikon

    Spinach

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Napa – Blackwater Farms

    Citrus, Tangerine ‘Sugar Belle’ – The Family Garden

    Tomatoes, Cherry Mix – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Hearty Root Veggie Salad

    Ingredients:

    Sweet potato

    Carrots

    Radishes

    Fennel bulb

    Red cabbage

    Baby arugula

    Toasted pumpkin seeds

    Fresh parsley

    Fresh lemons

    Extra virgin olive oil – use the best quality possible

    Instructions:

    1. Roast the peeled and diced sweet potato until tender. Let cool before adding to the rest of the ingredients.
    2. While the sweet potato is roasting, prepare the other vegetables. Use a mandoline or a sharp knife to thinly slice the fennel and cabbage. Use a grater for the carrots and radishes. Add all the vegetables, cooled sweet potato, arugula and parsley to a large bowl.
    3. Add lemon juice, olive oil, salt and pepper and toss to combine everything well. Taste and add more salt or lemon juice as needed. Top with toasted pumpkin seeds or any toasted seeds or nuts you like.

    Recipe adapted from: https://mypocketkitchen.com/easy-fall-salad/

  • CSA 2023 FALL WEEK 11

    Bok Choy

    Baby Carrots

    Daikon Radishes

    Grapefruit

    Baby Lettuce Mix

    Shishito Peppers

    Sweet Potatoes

    Turmeric

    Cherry Tomatoes (Meacham Urban Farm)

     

    THIS WEEK’S RECIPES

    SWEET POTATO BOWL with CARNE ASADA

    INGREDIENTS

    • 1 ½ teaspoons smoked paprika
    • 1 ½ teaspoons cumin
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • ½ teaspoon coriander
    • ¼ – ½ teaspoon chipotle powder (depending on desired level of spiciness)
    • 1 ½ pounds skirt steak
    • Avocado or olive oil
    • Salt & Pepper
    • Zest and juice of 1 lime
    • 8 cloves garlic, pressed through garlic press
    • 2 ½ pounds sweet potatoes, peeled and cut into semi-circles or large dice
    • 12 shishito peppers, washed and dried
    • 8 ounces cherry tomatoes, halves
    • 1 cup black beans
    • 1 avocado, sliced
    • Cotija cheese, cilantro, lime wedges, as garnish

    Chipotle Garlic Sauce Ingredients:

    • ½ cup sour cream
    • ¼ cup mayonnaise
    • 3 cloves garlic, pressed through garlic press
    • 1 to 2 chipotle peppers (depending on desired level of spiciness)
    • 2 teaspoons adobo sauce from chipotle peppers (more or less depending on desired level of spiciness)
    • Lime juice from ½ lime
    • Zest from ½ lime
    • Salt

    INSTRUCTIONS

    1. Begin by gathering and prepping all of your sweet potato bowl ingredients according to the ingredient list above to have ready and organized for use.
    2. To a ramekin or small dish, add the smoked paprika, cumin, granulated garlic and onion, coriander and chipotle powder, and mix with a fork to combine. Reserve 1 teaspoon of this spice mix and set it aside to season the sweet potatoes with.
    3. Add the skirt steak to a large bowl or glass dish, and sprinkle the remaining spice mixture over the meat, and drizzle in about 2 to 3 tablespoons of the avocado oil, a generous couple of sprinkles of salt and pepper, the zest and juice of 1 lime, plus the pressed garlic, and rub this seasoning into the meat to coat it well. Set the steal aside to marinate while you prep the other ingredients.
    4. Preheat your oven to 400°, and line a large baking sheet with parchment paper or foil.
    5. Next, add your sliced or diced sweet potatoes to a large bowl, and drizzle in about 1 to 2 tablespoons of the avocado oil, and sprinkle in the reserved 1 teaspoon of seasoning mix. Add in a couple of good pinches of salt and pepper as well, as toss the sweet potatoes in the seasoning to coat.
    6. Turn the seasoned sweet potatoes out onto your prepared baking sheet in a single layer, and roast for 25 to 35 minutes, until easily pierced with a paring knife or fork.
    7. While the sweet potatoes roast, gather and prep your chipotle garlic sauce ingredients according to the ingredient list above to have ready and organized for use.
    8. To prep the sauce, add all ingredients to a bowl, and mix together with a whisk or spoon until completely combined and blended. Keep the sauce cold in the fridge (you can place it into a squeeze bottle, if you’d like).
    9. Next, place a grill pan or cast iron skillet over high heat, and drizzle in about 1 to 2 teaspoons of the oil. Once very hot, add in the shishito peppers in a single layer (work in batches, if necessary), and allow them to char/blister on that first side for 2 to 3 minutes. Turn the peppers to allow them to blister on the second side for another couple of minutes, then remove from skillet and sprinkle with salt. Set aside.
    10. Into the same skillet or grill pan, add the halved grape tomatoes, and allow those to char and soften slightly for roughly 1 to 1 /2 minutes, then sprinkle with salt and spoon into a dish to hold.
    11. To grill the skirt steak, add the skirt steak to the grill pan or cast iron skillet and sear for about 3 minutes per side, or until cooked through to your liking. Set the carne asada aside and allow it to rest for 5 to 10 minutes, then slice or cut into small cubes.
    12. To assemble the sweet potato bowls, add some of the roasted sweet potatoes to a shallow bowl, and top with some of the carne asada. Add three blistered shishito peppers, a spoonful of the charred tomatoes, a couple of spoonfuls of the black beans and some avocado slices, and drizzle over some of the chipotle garlic sauce.
    13. Garnish with Cotija cheese, cilantro and lime wedges, and enjoy.

    Recipe from The Cozy Apron

    ROASTED SWEET POTATO AND SHISHITO PEPPER HASH 

    INGREDIENTS

    • 4 sweet potatoes, peeled and cut into cubes
    • 1 onion, cubed
    • 2-3 tablespoons olive oil
    • 1 tablespoon ground cumin
    • 1 teaspoon black pepper
    • 8 shishito peppers, sliced into rounds
    • 1 jalapeno pepper, sliced into thin rounds
    • ¼ cup soy sauce
    • 2 tablespoon rice wine vinegar
    • ½ cup queso fresco or feta, crumbled (optional)
    • ¼ cup cilantro, coarsely chopped
    • Lemon or lime wedges (optional) lime

    INSTRUCTIONS

    1. Preheat the oven to 400 degrees F.  Grease a rimmed baking sheet, roasting pan or oven-safe skillet with olive oil.
    2. Place the sweet potatoes and onions on the baking sheet. Drizzle with a little olive oil, and sprinkle with the cumin and black pepper. Roast until lightly browned, about 5-8 minutes.
    3. Turn them over, add the shishito peppers and jalapeños and drizzle over more of the olive oil, soy sauce and rice wine vinegar. Cover with foil or a lid and roast until sweet potatoes are tender, about 10-15 more minutes.
    4. Spoon into serving dishes, pour over some of the juice from the roasting pan and sprinkle queso fresco and chopped cilantro over the top. Squeeze some lemon or lime over and serve.

    Recipe from Farm Fresh To You

    ANCIENT GOLDEN MILK- TURMERIC

    Soothing and immune boosting-Ancient Golden Milk

    INGREDIENTS

    • 1 teaspoon diced up tumeric (use a ginger grater if you have one)
    • 1/2 teaspoon coconut oil
    • Freshly ground black pepper to taste (1/4 tsp is a good place to start)
    • 1 cup milk of your choice
    • 1 teaspoon of honey (or agave)
    • Ground cinnamon, cardamom pods are optional.

    Combine all the ingredients in a small saucepan, warm over low heat stirring continuously until it steams. Remove from heat and strain with a mesh strainer (you do not need to strain it but I liked the creamy smooth texture without the bits of turmeric and black pepper). Sprinkle a little cinnamon or garnish with a cinnamon stick. Sit back, relax and let the turmeric work its superpowers.

  • CSA 2023 Fall Week 3

    Your week 3 share includes:

    Nonconformer Cucumbers

    Galangal

    Asian Pears (WAT)

    Mississippi Peas

    Ripe Jalapeno Peppers

    Daikon Radishes (COG)

    Roselle

    Spring Mix

    Yam Fingerling Sweet Potatoes

    The Mississippi peas in this week’s share technically aren’t actually peas, they’re beans with roots that stretch back to Africa. Brought to the colonies by enslaved Africans, they were food for livestock and slaves before becoming a dietary staple for everyone. Families and neighbors often saved the seeds and passed them down through the generations. Other varieties include Crowder, Blackeyed, Southern, Field, or a host of other names that end with “pea.” Southern peas are adaptable and thrive in our climate with its intense sun and dry periods. They enrich the soil with nutrients as they grow, and they enrich our bodies with protein, fiber, and vitamins A and C.

    In Southern and soul food recipes, peas and okra go hand in hand, a nod back to those African roots.  The purple Mississippi variety you’ll taste this week is creamier and milder than the more well-known black-eyed version. We share a basic recipe with okra below that lends itself to experimentation. Try pairing them with other types of salted pork, onions, garlic, and herbs to find the taste/texture combo for you taste buds!

    Mississippi Peas with Okra

    Ingredients:

    • 1 ½ pounds fresh Mississippi peas
    • water to cover
    • 8 ounces fresh okra
    • 4 ounces FSO bacon, cut into 1/2 inch pieces
    • 1 tablespoon white sugar
    • 1/8 teaspoon baking soda
    • salt and pepper to taste

    Instructions:

    • Place peas into a large pot; pour in enough cold water to cover. Bring to a boil over high heat.
    • Add okra and boil for 2 minutes, stirring twice.
    • Reduce heat to medium-low; add bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1.5-2 hours.

     Spicy Roasted Daikon Radish French Fries

    • 3½ tablespoons grapeseed oil
    • 1½ teaspoons chili paste
    • 1 teaspoon Tamari or soy sauce
    • ½ teaspoon galangal, freshly grated
    • ½ teaspoon granulated sugar
    • ½ teaspoon Kosher salt (use half the amount if you’re using table salt)
    • 5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced

    Instructions:

    • Preheat the oven to 475°F, and adjust a rack to the center.
    • Make the seasoning. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, galangal, sugar and salt.
    • Prep Daikon. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
    • Drizzle this over the Daikon slices and then use your hands to toss them until they’re all evenly coated and in a single layer.
    • Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
    • Drain, cool and serve. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.

    Roselle Walnut Bread 

  • CSA 2023 Spring Week 4

    Here’s a peek inside your week 4 box – packed with flavor, nutrition, and love!

    • Yellow and Green Beans
    • Rainbow Chard
    • Sweet Corn
    • Fennel
    • Romaine Lettuce
    • Sweet Red Onions
    • Peaches
    • Daikon Radishes
    • Murasaki Sweet Potatoes

    Phytonutrients: a picture of health

    Long sunny days help give this week’s CSA box its vibrant yellows, greens, reds, and purples. It paints a perfect picture of health: all those colors mean we get the full range of nutrients we need to thrive. What’s even better is that we harvest your fruits and veggies at the peak of ripeness when our crops are the densest with nutrients. But how does it translate to health? Here’s a snapshot of the benefits we reap by “eating the rainbow”:

    Blue/purple: veggies like the red onions in your CSA share are a boost for the urinary tract, memory function, and healthy aging.

    Yellow/orange: the peaches, corn, and yellow beans tucked inside your box are also loaded with vitamin C, vitamin A and potassium. This supports our immune system and can help with vision.

    Red: these fruits and vegetables are packed with vitamin C, vitamin A, potassium and antioxidants. The reds can reduce cancer and stroke risk, plus help our brain, skin, heart, and prostrate do their jobs.

    White: Ok, so technically white isn’t a color, but out bodies need those onions, potatoes, and other white fruits and veggies, too! They help control cholesterol and blood pressure levels, among other benefits.

    Green: Dark green, leafy vegetables like this week’s rainbow chard win the prize for antioxidants and fiber content. They’re also chock full of potassium and vitamin K that nurture our bones, teeth, and heart. What’s not to love?

    Recipes

    French Onion Tart – adapted from newyorktimes.com

    Ingredients:

    • 2 cups all-purpose flour
    • Pinch of kosher salt
    • ½ cup unsalted butter (1 stick), cut into thumbnail cubes
    • ½ cup ice-cold water
    • 1 pound sweet onions
    • 2 tablespoons FSO lard
    • 1 large egg
    • ½ cup heavy cream
    • Freshly ground black pepper
    • Freshly grated nutmeg

    Instructions:

    1. Use a pastry knife to blend flour, salt, and butter to a coarse meal consistency.
    2. Make a well in the center of the mixture and pour ice-cold water into the well.
    3. Using a flexible dough scraper, bring the dough together by folding and pressing. Be firm and brisk to form into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate dough for 30 minutes. Heat the oven to 375 degrees.
    4. Halve the onions, peel, and create julienne slices rather than half moons.
    5. In a wide sauté pan over medium-low heat, melt the lard and slowly sweat the onions until caramelized, usually approx. 25 minutes. Let them soften to translucent and allow the sugars they contain to start to brown in the pan. The result should be soft, sweet and evenly browned onions. Set onions aside to cool.
    6. Roll dough out to a ¼-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
    7. In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
    8. Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
    9. Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef’s knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

    Fennel Al Forno 

    Ingredients:

    • 4 medium fennel bulbs, trimmed, a few fronds reserved for garnish
    • Salt and pepper
    • 3 tablespoons extra virgin olive oil, plus more for the baking pan
    • 1/2 teaspoon fennel seeds
    • 3 garlic cloves, smashed to a paste with a little salt
    • 1/2 teaspoon chopped rosemary, plus 2 teaspoons whole leaves
    • 1/8 teaspoon crushed red pepper
    • 8 ounces fresh mozzarella, sliced or shredded
    • 1/4 cup coarse dry bread crumbs, homemade from an Italian or French loaf
    • 1/2 cup grated Parmesan
    • 2 tablespoons chopped flat-leaf parsley, or a mixture of parsley and fennel fronds

    Instructions:

    1. Heat the oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior. Cut the fennel crosswise into 1/2-inch slices.
    2. Bring a large pot of salted water to a boil. Add the fennel and boil for 1 minute, then drain and put it in a bowl of cold water to stop the cooking; drain and pat dry. Season the fennel with salt and pepper.
    3. Lightly oil a large baking dish. Layer in the fennel to a depth of 1.5 inches.
    4. In a small bowl, mix the olive oil, fennel seeds, garlic, chopped rosemary, and crushed red pepper. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with the mozzarella, then sprinkle with the bread crumbs. Drizzle the remaining oil mixture over the top, then sprinkle with the Parmesan.
    5. Bake the fennel, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley.

    Pickled Red Onions

    Ingredients:

    • 2 small red onions
    • 2 cups white vinegar
    • 2 cups water
    • 1/3 cup cane sugar (or FSO cane syrup)
    • 2 tablespoons sea salt
    • 2 crushed garlic cloves
    • 1 teaspoon mixed peppercorns

    Instructions:

    1. Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar.
    2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
    3. Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

  • CSA 2023 Spring Week 3

    Week 3 of our Spring CSA season brings:

    • Baby Green Cabbage
    • Celery
    • Baby Carrots
    • Dandelion
    • Dill
    • Romaine Lettuce
    • Scallions
    • Tricolor Potatoes
    • Daikon Radishes

    This week’s CSA box brings a hearty mix of greens, herbs, and root crops. Your daikon radish (which literal translates to “big root”) is a mainstay of sushi restaurants, but when it’s simply relegated as garnish, folks are missing out big time! This veggie is a superfood, packed with vitamins, minerals, and enzymes. The two recipes we share below illustrate its versatility, and also it’s yummy raw. If you prefer to stash them away for now, here’s a few storage tips to keep ’em fresh: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge, sans greens.  You can also freeze it by cutting into smaller pieces, blanching in boiling water for 2-3 minutes, and placing in a freezer-safe container after it cools.

    State of the Strawberry Report

    Thank you, thank you, thank you to everyone who joined us last weekend. We loved sharing the day and the farm with you! We especially appreciate everybody rolling with the strawberry situation at our April 15 Spring Festival. After monitoring the situation for weeks, we made the difficult decision to limit our strawberry U-Pick to pre-registered guests only. We are experiencing our most challenging strawberry crop in a decade. We attribute this mainly to the freeze that we had at the end of December, where we used water to save our citrus trees. The days of running sprinklers saved our trees, but it reduced the fertility in the soil. We traded off a strawberry crop for 2023 for the potential of citrus over the next decade.

    We also experienced pest pressure which caused cosmetic damage to the fruit that did grow. Our yields are the lowest we have ever seen. Those who have visited our U-Pick before will recall that previous years were much more abundant. After watching field conditions carefully without an abundant yield, we knew closing reservations to the field was the right decision.

    Normally this time of year we are swimming in strawberries, sometimes picking over two hundred pounds at a time. This year is a bit different but we will make the best of it. As farmers we are at the mercy of the weather and natural cycles, and in control of very little beyond how we interact with our soil and crops. We are still making a limited amount of jam with the berries that we are harvesting, so make sure to pick up a jar while it lasts. We’ll enjoy this sweet treat and look forward to a more abundant strawberry crop next year!

    Recipes

    Dandelion Greens ‘n Beans Skillet  – adapted from runningtothekitchen.com 

    Ingredients:

    • Large bunch of dandelion greens, washed and chopped
    • Sliced scallions
    • Fresh thyme or rosemary
    • Ground nutmeg
    • Salt & pepper to taste
    • 2 cups white beans (cooked)
    • Splash balsamic vinegar

    Instructions:

    1. Sauté the scallions until softened.
    2. Add the herbs and spices and stir.
    3. Add the dandelion greens, cover and let them steam until tender.
    4. Remove the cover, add the beans and continue cooking until they’re just warmed through.
    5. Turn off the heat, add the balsamic vinegar.
    6. Season to taste and serve!

    Tri-Colored Potato Salad with Dijon Vinaigrette – adapted from cuisineathome.com

    Ingredients:

    • 6 strips FSO bacon, diced
    • 1 lb. tricolor potatoes, quartered
    • ¼ cup each extra-virgin olive oil and white wine vinegar
    • 3 Tbsp. Dijon mustard
    • 1 cup minced scallion whites 1 cup sliced scallion greens
    • ¼ cup dry white wine
    • Salt and black pepper to taste

    Instructions:

    1. Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate.
    2. Whisk together oil, vinegar, Dijon, and scallion whites for the vinaigrette; season with salt and pepper.
    3. Place potatoes in a pot of cold salted water, cover, and bring to a boil. Remove lid and boil potatoes until fork-tender, 6  Drain potatoes and arrange in a single layer on a baking sheet. Pour wine over warm potatoes and toss. Let potatoes cool to room temperature, 15–20 minutes.
    4. Gently stir together potatoes, bacon, vinaigrette, and scallion greens; season with salt and pepper.

    Pan Fried Daikon Cake

    Ingredients:

    • 1 ½ cups grated daikon radish
    • 2 teaspoons salt
    • 1 clove garlic, minced
    • ½ cup scallions, chopped
    • 1 egg, beaten
    • ½ cup seasoned bread crumbs
    • ½ teaspoon ground black pepper
    • ½ teaspoon paprika
    • ½ teaspoon chili-garlic sauce (such as Sriracha)
    • 1 ½ cups vegetable oil for frying

    Instructions:

    • Place daikon in a large bowl and sprinkle with salt. Refrigerate for 30 minutes.
    • Drain daikon. Stir in garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce; mix well. Form into 8 patties.
    • Pour oil into a large skillet over medium heat. Fry patties in hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

    Daikon Fettucine with Tomato Basil Sauce

    Ingredients:

    • 1 pound daikon
    • 1 can (14 1/2 ounces) plum tomatoes
    • 3 tablespoons extra-virgin olive oil
    • 1/2 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh basil
    • Salt and freshly ground black pepper
    • Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
    1. Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes. Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with hands into the bowl of reserved juice; mash to combine. There should be around 2 cups.
    2. In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper. Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.