Tag: daikon

  • CSA 2026 WINTER WEEK 6

    From Our Farm

    Carrots, Rainbow

    Radishes, Daikon

    Sweet Potatoes, Yams, Medium

    Turmeric

    From Our Partner Growers

    Beets, Red (Loose) – Urban Vegetable Project

    Cabbage, Savoy – Blackwater Farms

    Kale, Lacinato – Little Pond Farm

    Lettuce, Red Leaf or Romaine – Urban Vegetable Project

    Mushrooms – Artisan Mix – Fungi Jon – WEDS ONLY

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

    Roasted Root Vegetable Salad

    Ingredients:

    Roasted Root Vegetables

    • Sweet potato
    • Carrots
    • Beets
    • Coconut oil
    • Maple syrup (or Cane Syrup!)
    • Sea salt and pepper

    Kale

    • Lacinato kale
    • Extra-virgin olive oil
    • Fine sea salt

    Creamy Turmeric Dressing

    • Cashew butter
    • Water
    • Olive oil
    • Apple cider vinegar (or Pear Cider Vinegar!)
    • Ground turmeric (use fresh turmeric root if you have a blender available, or grate the turmeric)
    • Sea salt and pepper

    To Finish

    • Pistachios

    Instructions:

    1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
    2. Toss the sweet potatoes, carrots, and beets with coconut oil, maple syrup (if using), salt, and pepper. Spread in an even layer.
    3. Roast, turning once, until tender and caramelized, about 18–22 minutes.
    4. While the vegetables roast, whisk together all of the dressing ingredients until smooth, adding water as needed for a pourable consistency. If using fresh turmeric root, process in the blender to make a smooth dressing. You can also grate it.
    5. Finely shred the kale and massage with olive oil and a pinch of salt until softened and deep green.
    6. Add the warm roasted vegetables to the kale, drizzle with the turmeric dressing, and toss gently to combine.
    7. Finish with pistachios and serve warm or at room temperature.

    Adapted from: https://gourmandeinthekitchen.com/roasted-root-vegetable-and-kale-salad-with-creamy-turmeric-dressing/

  • CSA 2025 FALL WEEK 13

    From Our Farm

    Beans, Tricolor

    Carrots, Sweet Baby

    Chard, Rainbow

    Kohlrabi

    Lettuce, Romaine

    Parsley

    Pumpkin, Seminole

    Radishes, Daikon

    Sweet Potatoes Yams Medium

    Try out this great recipe we found on the web that feature items from your share:

    Sweet Potato Three-Bean Salad

    Ingredients:

    • 12 ounces sweet potatoes, cut into 1/2-inch dice
    • 8 ounces green beans, cut into 3/4-inch pieces (use our tricolor beans!)
    • 6 tablespoons red wine vinegar (try our pear cider vinegar!)
    • 1/4 cup olive oil
    • 1 1/2 teaspoons Dijon-style mustard 
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt, or more to taste
    • 1/2 teaspoon pepper, or more to taste 
    • One 15-ounce can garbanzo beans, drained
    • One 15-ounce can red kidney beans, drained
    • 1 green bell pepper, cut into 1/2-inch dice (use the sweet pepper mix!)
    • 4 scallions, thinly sliced
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh flat-leaf parsley

    Instructions:

    1. In a medium saucepan of boiling, salted water, cook the sweet potatoes until almost tender, 4 to 6 minutes. Use a slotted spoon to remove the sweet potatoes to paper towel-lined plate.
    2. Add the green beans to the boiling water and cook until crisp-tender, 1 1/2 to 3 minutes. Drain, then add the green beans to the plate with the sweet potatoes.
    3. In a large bowl, whisk the vinegar, oil, mustard, garlic, salt, and pepper. Add the sweet potatoes and green beans, gently stirring to combine. Set aside to cool to room temperature.
    4. Add the garbanzo beans, kidney beans, bell pepper, scallions, parsley, and dill. Add more salt and pepper to taste. Serve room temperature or chilled.

    Recipe adapted from: https://www.casweetpotatoes.com/recipe/2023/06/21/sweetpotato-three-bean-salad

  • CSA 2022 – Fall Week 11

    This week members enjoy nine awesome, certified organic, Florida-grown items:

    Mandarins – Ponkan & Satsuma
    Bonita sweet potatoes
    Green beans
    Purple daikon radish
    Sweet red kale
    Fresh galangal root
    Cherokee red lettuce (Worden Farm)
    Rainbow Carrots (Little Pond Farm)
    Sweet Peppers (Little Pond Farm)

    CARROT AND PURPLE DAIKON RADISH SALAD RECIPE

    – suburbia-unwrapped.com

    Ingredients:

    • ½ large purple daikon radish, sliced thin and cut into strips
    • 2 to 3 carrots – sliced into matchsticks
    • 1 to 2 green onions, green and white parts, sliced thin
    • 2 tbsp sesame oil
    • 1 tbsp rice wine vinegar
    • 1 tbsp honey
    • Juice of half a small lime ( 2 TBSP or so)
    • garlic powder, salt, and black pepper to taste

    Directions:

    1. Wash and peel the carrots and radish if desired. Using a sharp knife or julienne peeler, julienne the carrots and radish and place in a bowl.
    2. Slice the green onion, both green and white portion. Add to bowl.
    3. Make the vinaigrette: Combine oil, vinegar, lime juice, honey, garlic powder, salt and pepper in a bowl. Whisk gently and pour over the salad. Toss to coat.

  • Fermented Soy Bean Paste Stew (Dae-un Jang Jigae)

    You can make this dish with a meat, vegetable or anchovy broth. I used homemade anchovy broth (see instructions below). It’s a delicious way to use every part of the daikon. I’ve made this with other vegetables as well, carrots, zucchini, celery. You can make this dish with anything vegetable you happen to have on hand in the fridge.

    1/4 cup fermented soy bean paste (see image below)
    1 cup homemade anchovy broth
    1 bunch korean daikon including greens part
    **cut daikon in thinly sliced squares and chop greens
    1 yellow onion
    1 package of firm tofu
    1/2 bunch of scallions

    Directions:
    1. Combine soybean paste, water and anchovy broth in a large pot and bring to a boil. Stirring occasionally to break down the paste.
    2. Add daikon, greens, and onion. Cook on medium heat for 20 minutes. If you like the vegetables softer, cook for longer. The greens can be tough sometimes so you may want to check the texture of the greens and cook longer if you want a softer bite.
    3. Add tofu and scallions right before serving.
    4. Serve with Rice and Kimchi

    Homemade Anchovy Broth:

    I make a large batch of this broth and freeze in 1 cup portions to have it easily available.

    Ingredients:
    8 oz of dried dashi anchovies (see image below)
    8 cups of water
    2 large pieces of dashima kelp (see image below)

    Directions: combine all ingredients and boil for 20 minutes. Let cool, strain and store.

    You can purchase these Korean ingredients at most Asian markets

  • Simple Korean Daikon

    Korean daikon or radish is so versatile. I’ve added it to soups, braised fish, side dishes, so many possibilities!!! This recipe is super quick and easy. You can eat this as a side dish and it’s also an ingredient in Korean Rice Bowl.

    1 bunch julienned Korean Daikon
    2 tablespoon olive oil
    1 tablespoon sesame oil
    Salt to taste
    sesame seed to garnish

    Directions:
    1. In a pan, heat on medium high and add olive oil.
    2. Add daikon to pan and sauté for 1-2 minutes
    3. Reduce heat to low, cover and cook for an additional 3-4 minutes or until daikon is tender. Finally, salt to taste.
    4. Remove from heat and let cool and store in fridge.
    5. Serve cold and garnish with sesame seeds

    Note: cook time is dependent on how thick you julienned the daikon so times can vary.