Tag: Korean Daikon Radish

  • Kim Chi adapted from Quiet Creek Herb Farm

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    Jeff and Sam made Kimchi for the farm, I can’t wait to try it!

    Kim Chi Recipe, adapted from Quiet Creek Herb Farm by Adam Soucie

    Do you have several napa cabbage and other random CSA veggies hanging out in the bottom of your fridge? Here is one way to preserve them and enjoy a spicy, sour, crunchy treat that is rich in probiotics. Jeff, a CSA work-trade member of the farm, shared this recipe with us. He ferments about half of his weekly share to keep up with the harvest and preserve some of these goodies for later.

    You’ll need a scale for this recipe, it is important to weigh out the cabbage and salt. You’ll also need clean jars and lids (re-used pickle jars or wide mouth canning jars are fine), and some very large pots or bowls to mix everything. Make sure to have very clean hands, too.

    15 lbs. chopped Napa cabbage
    7 ½ T. salt (or ½ T. salt per pound)
    Mix salt with the cabbage and let wilt for a few hours, while chopping the other vegetables and making the pepper sauce. This will make it easier to pack into the jars.

    3 ½ lbs (or more) chopped carrots, daikon radishes, onions, leeks, sunchokes, etc.

    3 C pepper sauce (recipe follows)

    Add the other chopped vegetables to the wilted cabbage, and mix in pepper sauce (recipe below).

    Pepper Sauce – Combine all ingredients in a blender or food processor
    3 C dried hot peppers, such as Anaheim, chile, cayenne, etc. (we recommend milder peppers, or look for Korean chile flakes…cayenne is too hot)
    1 C powdered brown rice (you can grind this in a coffee grinder)
    3 C water
    2 C fish sauce (optional)
    5 cloves garlic, pureed in ¼ C water (we added more)
    ¼ C dried ginger, or fresh to taste (we added more)

    For a less spicy version, try adding only ginger and garlic. You could add paprika for the red color but no spice.

    Mix all ingredients together and pack into jars, leaving space at the top for the Kim Chi to expand as it ferments. Lid the jars, leaving enough looseness for the carbon dioxide to escape as it ferments. Set in a bowl or deep pan to catch any juices that escape, and let ferment for 3-7 days, to taste. Check jars and keep the top of the kimchi submerged in brine by pressing down with a clean utensil or the bottom of a small jar. You can also place a cabbage leaf on top if you like while it’s fermenting. When it is finished, tighten lid and refrigerate.

  • Winter CSA – Week 10

    In your final share of the Winter 2021 Season, we plan to include the following items in your box, all from our farm!

    • Bok Choy, baby, bunch
    • Rainbow Carrots, bunch
    • Cilantro, loose, clamshell
    • Fennel Bulb
    • Romaine Lettuce
    • White Daikon Radish, bunch
    • Fingerling Yams
    • Strawberries!!! These are special for our CSA members, not yet available in our online store.
    Check out these new recipes featured in our blog for some inspiration to easily prepare daikon radish:

    Simple Korean Diakon

    Quick Pickle Korean Diakon

    Creamy Carrot and Fennel Soup – from Comfort Food Infusion
    Ingredients
    • 8 large carrots cut into 2 inch cubes
    • 1 large or 2 small fennel bulbs, cubed (reserve fronds)
    • 1/2 medium yellow onion cubed
    • 1 Tbsp. olive oil
    • 1/4 tsp. ground coriander
    • salt and pepper to taste
    • 2 cups vegetable broth or more for a thinner soup
    • 1/2 cup vegan milk substitute or half and half for non-vegan
    • cilantro for garnish
    Directions
    1. Preheat oven to 425° F.
    2. Line a baking sheet with tinfoil (for easy cleanup).
    3. To prepare fennel bulb, cut off and remove the fibrous, green stalks. Chop fennel similar to how you would chop an onion. When chopping the carrots, onion and fennel, make sure they are uniform in size so that they roast evenly. Chop a handful of cilantro (or select a few whole leaves), reserve for garnish. Pull some fennel fronds off the stems, reserve for garnish.
    4. Place chopped carrot, onion and fennel on lined baking sheet. Drizzle olive oil over all and sprinkle with salt, pepper, and coriander (1/8 – 1/4 tsp.). Using your hands, mix well to coat. Roast on middle rack of oven for approximately 20 minutes, or until brown around the edges of the vegetables. Stir once or twice during roasting, to evenly brown.
    5. In a large pot, place roasted vegetables, broth, ‘milk’, a few more dashes of salt and pepper (to taste), and a dash or so (1/8-1/4 tsp.) of coriander. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes.
    6. Using a submersible blender (or carefully pour soup into a traditional blender), blend soup until you reach a desired consistency. I make mine fairly smooth but with some small bits for a little texture. You can add broth to thin, if desired.
    7. Serve immediately with cilantro and fennel fronds as garnish
    Great way to use fennel fronds: Pumpkin Seed Fennel Pesto – from PaleoInPdx
    Ingredients:
    • 1 cup fennel stalks/fronds, chopped
    • 2 cloves garlic, minced
    • 1/2 cup fresh cilantro
    • 1/2 cup raw pumpkin seeds, preferably sprouted
    • 1/4 cup extra virgin olive oil or avocado oil
    • 1 lime, juiced
    • 1/2 – 1 tsp sea salt
    Directions:

    Combine all the ingredients in a food processor and blend to desired consistency, scraping down the sides with a spatula as needed. Taste and adjust flavor as desired

  • Fall CSA Week 7

    Happy Thanksgiving, Friends! Wishing you all a safe and healthy holiday. We are grateful for YOU!

    This week’s share will include the following items:

    One of the following: Baby Bok Choy, Mustard Greens or Curly Kale

    Beans, Tri-Color

    Cucumber, non-conformers

    Peppers, mixed varieties from Frog Song Organics, Worden Farm and The Family Garden: Green Bell, Sweet mix, banana, sweet habanero and poblano

    Lettuce, Baby, Mix

    Radishes, White Daikon, Bunched

    Squash, Mixed Varieties from Frog Song Organics and Worden Farm

    Sweet Potatoes, Yams, Medium

    Fresh Turmeric

    Pomelo Fruit

    Pomelos are an ancient grapefruit from China. They are sweeter than a regular grapefruit, and take a little work to get to the flesh. Cut through the skin and dig in! You will need to remove the tasty pink flesh from the white pulp. This powerful immune booster is a great snack or addition to salad!

    Check out these sweet potato stacks for a sweet & savory side! https://www.southernliving.com/recipes/sweet-potato-stacks

    Our items in the share will make quite a colorful salad this week! Here’s a Citrus Vinaigrette dressing recipe with added health benefits and earthy flavor of turmeric! https://frogsongorganics.com/orange-fennel-turmeric-honey-vinaigrette/

    Have you saved any roselle from previous weeks? I think it’s something special to have a mostly local feast on the Thanksgiving table. I’ll be adding some spices like nutmeg and some fresh grated ginger to this “mock-cranberry sauce” recipe: https://toadstoolsfairyrings.com/2016/11/15/roselle-mock-cranberry-sauce/

  • Weekly CSA Share October 31-November 3

    This Weeks Eclectic Share Includes: You guessed it..Sugar Cane, Roselle Hibiscus, Baby Bok Choy, Tri-Colored Green Beans, Squash, Korean Daikon Radish, Fresh Arugula and Colorful Red and Green Okra.

    Sugar Cane- We started growing this crop for it’s protection as a wind and sun barrier, with the climate changing we are experiencing much stronger winds accompanying hurricanes, we headed into hurricane season this year with that in mind. Not only is it a great source of protection, it is “nature’s own candy”. Sugar cane is the most economically valuable field crop in the state of Florida, 75% of the states sugar comes from South Florida, the palm beach county specifically (field to feast, 2012). If you know anything about South Florida you know that most of the farmland was once part of the great river of grass i.e. the Everglades. This diverse environmental habitat that was once home to a variety of wild animals, was drained for agricultural purposes and is now having devastating effect on Florida’s fisheries, tourism industry and clean water. If you care about any of those issues please inform yourself and go to the polls to vote. Ok, that being said check out this handy informational video on how conventional table sugar is made from sugar cane by Imperial Sugar How Cane Sugar Is Made (Video)

    Back to the basics.. how do you eat this strange wooden stalk that I have included in your shares…. I knew this would come up so I made sure to do my research for a method that would be the easiest and most efficient way to clean and eat sugar cane, came up with the same answer every search, the best tool… your teeth.  I asked Lalo a while back , after struggling with it for what seemed like an hour, how do you eat this? fácil (easy in spanish) he says, and starts to rip off the outer layer with his teeth. Here is Lalo demonstrating it.
    Do you have a better way? Please share your sugarcane knowledge with me at FrogSongCSA@Gmail.Com
     Take a look at these comical YouTube videos I stumbled across while I was doing my research…
    Not interested on gnawing on the stalk for it sugary goodness, use the fibrous woody stalk as skewers for scallops or veggie shish kabobs. Follow the directions from the book ““Field to Feast” –recipes celebrating Florida farmers, Chefs and Artisans, that I have included below.
    Check out our Blog on Sugar Cane to find out how you can start growing your own sugar cane from the ten inch stalk included in your share.
    Baby Bok Choy- A popular Asian green. Make sure to chop off the very end of the stalk and pull apart the spoon shaped leaves, sand and dirt like to hide at the base of the stalk. I’ve always sautéed bok choy with onion and garlic in my wok but when I was chopping it this this evening a small part of the stem jumped into my mouth, It was delicious, not bitter as I had expected. I could see a resemblance to the crunchiness of celery but without the fiber. I julienned a little white daikon radish from the share and chopped the bok choy stems like celery (use the green leafy part in a sauté) and tossed with a vinaigrette, nice quick little bok choy and radish slaw.
    Roselle- These Calyces make a delicious tea, read here to follow a recipe on how to make refreshing Hibiscus Tea, delicious hot or cold. You can also peel the petals leaving behind the seedpods. The petals will taste very earthy and tart, you may be a little shocked at the sourness at first but you will develop a taste for them and by the end of the season you will be snacking on them regularly. Read on up on some of the favorite 5 EASY & TASTY WAYS TO ENJOY ROSELLE, Teas, Cocktails, Jams Jellies & Desserts.
    White Daikon Radish-  You can eat them raw but you better be prepared, they are pretty spicy, at least my taste buds think so. Enjoy them raw on salads if you are tough enough or try baking them– toss them in olive oil and your seasoning of choice (I am partial to my Florida Everglades seasoning) roast them on a greased cookie sheet at 400 degrees for 40 minutes tossing them a few times in between, let them cool down on a flat surface and enjoy as a little bite sized snacks. You can also just sauté the daikon with some garlic, onion and toss in some bok choy from your share.
    Summer Squash- Bright yellow crookneck, vibrant green zucchini and  tye-dyed patty pan squash (round) are three of the four varieties of squash that we grow on the farm. Did you know the name “summer squash” refers to the short storage life of these squashes. They have a very tender and edible rind, unlike that of winter squashes whose tough rind allows for longer storage life and use during the winter such as acorn, butternut, and pumpkins.
    Red and Green Okra- Last of the season, unfortunately CSA seasons lie just before and after okra season however with the sustained heat through the month of October we get to sample the ever so popular summer vegetable in south. You can steam it, sauté it, definitely fry it, but have you ever tasted it raw? Next time you get a piece of okra about the size of your pinky or smaller I want you to bite into it, you will be pleasantly surprised. You may never eat it cooked again.
    Tri Colored Green Beans- Eat these beans raw when they are delicate and small, with your favorite dip or hummus. If they get larger than the diameter of a pencil you should cook them; stir fry them, steam them, even bake them. Here’s a baked green bean recipe to try…Baked Garlic Green Beans from Mykitchencraze.com
    Arugula- A zesty, peppery green, use similarly to lettuce but use caution,  Arugula can be very strong and overpowering standing alone. Pair the spicy green with some creamy cheese for a more pleasurable palate experience. Goat’s Milk Panna Cotta with Arugula a recipe from “Field to Feast” –recipes celebrating Florida farmers, Chefs and Artisans. 

  • Weekly CSA Share June 6-9

    Braising Mix- This particular braising mix is a mixture of curly kale, collard green leaves and lacinato kale. It gets it’s name “braising” from the style it is cooked–braised. To braise something is to cook it slow, over wet heat, tenderizing methods similar to stewing. Since these leafy greens are a bit rough they need a little tenderizing to be easily digested. Many people use this braised mixture alongside a protein such as steak or chicken, enchilada or veggie fritata. Give the greens a quick rinse, toss them in a pan with some olive oil for a few minutes at first and then add water to simmer it down. Cook on low heat for another 15-20 minutes, throw in some garlic, salt, other veggies and serve it over some crispy red roasted potatoes.

    Red “New” Potatoes-

    Many recipes call for new potatoes, so what exactly is a new potato? The true definition of a new potato is what it sounds like – a potato that is newly harvested. When potatoes are first harvested the skin is more fragile. These young members of the potato family are among the most adaptable. Try them roasted, mashed, or boiled, or in potato salads and soups. Simply roasting them is a delicious way to prepare. Adjust  your oven rack to lowest position and heat oven to 450 degrees. Toss cut potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet. Roast until tender and golden brown, about 30 minutes.

    Juliette or Sungold Tomatoes-

     

    Sungold or Juliette tomatoes are an absolute treat. They are savory fruits with explosively sweet flavor. The rich-tasting, juicy cherries of hybrid ‘Sungolds‘ are an intense golden orange, almost tangerine, that absolutely glows on the vines. Juliet tomatoes are an adorable little bright red plum tomato.

    Green Onions/Scallions-

    Known as green onions, scallions, or spring onions, this member of the Allium family has a mild onion flavor that tastes great raw or cooked. An interesting way to use up any extra you may have is to make a Chinese Pesto by adding finely sliced green onions, ginger, and salt to vegetable oil in a heated pan. It goes well with any meat, especially on steamed chicken, and adds flavor to a bowl of plain rice or noodles.

    Corno del Toro Peppers OR Shishito Peppers- We did not have enough of each variety of pepper to supply all of our 70 CSA members so we split them up, some of you received Corno del Toro peppers while others received Shishitos.

    Corno Del Toro- an Italian favorite, these long, tapered, bull-horn shaped green peppers are sweet and spicy enjoy them sliced up and sautéed in a veggie stir fry. Larger peppers can be stuffed with your favorite meat, cheese and spice medley and grilled for a truly tasty treat! ‘Pepper Roulette’ anyone?? Shishito peppers are the smaller green peppers in your share, they are generally pretty mild but every once in a while (one in 15-20) you will get one that will knock your socks off but there is no way to know until it’s too late. These peppers are commonly served “blistered” sautéed in hot oil in a frying pan over medium, tossing and turning them frequently until they blister. Try them with some of the various dipping sauces: Ginger Ponzu, Sriracha Soy, Goat Cheese & Cilantro Lime,

    Korean Daikon Radish-

    Mu or Korean radish is a variety of white radish with a firm crunchy texture. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads and slaws as a celery replacement or for an added CRUNCH!

    Thai Basil-

    Thai basil is a popular cooking herb, especially in Southeast Asian cuisines. It adds freshness and a bold, slightly spicy flavor to many Asian dishes, whether it’s infused in curries and sauces or used as a fresh garnish. Thai basil also offers several healing benefits, thanks to its anti-bacterial properties. Thai basil stands up to cooking a little better than sweet basil, making it a good choice for soups, stir-fries, and curries. It can also be eaten raw sprinkled over salads or cold noodles dishes, and used interchangeably with sweet basils in most recipes. Asian Pesto

    How to: store your basil..

    Japanese Eggplant-

    Not only is it tasty, but Japanese eggplant (which is technically a fruit) also has few calories – only 20 calories per cup – and is very low in saturated fat and sodium. It delivers a hefty nutrient punch of vitamin C, folate, potassium and manganese. An advantage of the Japanese variety of eggplant is that its thin skin doesn’t need to be peeled. There are many ways to cook it — try grilling, sautéing or baking thin slices.

    Sweet Corn-

    This sweet corn can be eaten right off the stock, it is naturally sweet and delicious. If you would rather cook it try a simple brush of butter, salt, and pepper, place on low heat over the grill and rotate for a classic summer treat! If your like me and just cant WAIT to get those corn kernels in your teeth eat it raw right off the cob, the milky sweet goodness will have you craving another and you’ll never mess with cooking it again!

    Only 1 More Week To Go…

    Peace, Love, and Good Clean Food

    – Shani