Tag: white daikon radish

  • Winter 2022 CSA – Week 4

    Our members will enjoy the following produce in their shares this week:

    Traditional Braised Daikon- Serious Eats

    Ingredients
    Braised Daikon
    • 1 pound daikon radish
    • 1 1/2 tablespoons polished white rice
    • 3 cups Kelp Stock or low-sodium vegetable stock
    • 1/4 cup Spicy Miso Sauce (above)
    • 1 to 2 teaspoons black sesame seeds
    • 1 tablespoon thinly sliced scallion (green part only)
    Spicy Miso Sauce
    • 1 cup aged brown miso
    • 1/2 cup plus 1 tablespoon sugar
    • 3/4 cup mirin (sweet cooking wine)
    • 1/4 cup plus 2 tablespoons sake (rice wine)
    • 1/4 cup lemon juice
    • 1 to 2 teaspoons red pepper flakes
    Instructions
    1. For the spicy miso: Place the miso, sugar, mirin, and sake in a medium pot and whisk until smooth. Place the pot over medium heat and bring it to a simmer.
    2. Cook the mixture, stirring constantly, for 4 to 5 minutes. Add the lemon juice and cook for 8 minutes, stirring occasionally. Turn off the heat, add the red pepper flakes, and stir. (Extra sauce can be stored in the freezer.)
    3. For the daikon: Peel the daikon radish and cut out 4 disks measuring 2 1/2 inches in diameter and 2 inches thick. Place the daikon disks in a medium pot with enough cold water to cover them by 2 inches. Wrap the rice in a double layer of cheesecloth, create a sack by tying the neck with kitchen string, and add it to the pot. Bring the water to a simmer over medium heat, then decrease the heat to medium-low, and cook the daikon, uncovered, for 30 to 45 minutes.
    4. Using a slotted spoon, carefully remove the daikon disks, discard the water and rice, and rinse the disks in a bowl under cold water. Change the water several times. Drain the daikon disks again. Place the kelp stock in the cleaned pot over medium heat and bring it to a simmer. Add the daikon disks, decrease the heat to low, and cook the daikon for 30 minutes. While the daikon is cooking, mix the Spicy Miso Sauce with 2 tablespoons of the stock from the pot to loosen the sauce.
    5. Using a slotted spoon, transfer the daikon to serving bowls, and reserve the stock for later use in other dishes (like a base for miso soup). Using a spoon, pour the spicy sauce over the daikon disks. Garnish with the sesame seeds and scallion and serve. Warn your guests that the daikon radish may be quite hot in the center.

    Roasted Cabbage Wedges Recipe – Good to Know

    Ingredients
    • 1 small winter green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges
    Instructions
    1. Set the oven to 425°F. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.

    Mashed White Sweet Potatoes – Spruce Eats

    Ingredients
    • 2 pounds white sweet potatoes
    • Salt, to taste
    • 3 tablespoons melted butter, salted or unsalted
    • Freshly ground black pepper, to taste
    • 1/4 cup whole milk, warm
    • 1 chili pepper, minced
    • 1/4 cup sliced green onions, white and green parts
    Instructions
    1. Gather the ingredients.
    2. Peel the sweet potatoes and cut them into large pieces.
    3. In a large pot, place the potatoes, cover with water, and bring the pot to a boil over high heat.
    4. When the pot comes to a boil, salt the water, and let the sweet potatoes cook until a knife inserts easily into them, about 20 minutes.
    5. Drain the sweet potatoes thoroughly.
    6. Add the drained potatoes back into the still-hot pot along with the butter, pepper, and milk. Mash the potatoes until they are smooth. Season with the chili pepper and salt to taste. Mix well.
    7. Fold in the green onions.
    8. Serve immediately and enjoy.

    Cabbage and Carrot Stir-fry – Spice Trunk

    Ingredients
    • 4 Cup Cabbage ,finely chopped
    • 1 Cup Carrot, finely chopped
    • ½ Cup Green Peas (use our snow peas!)
    • 1 Small Onion ,finely sliced
    • 1 Tbsp Oil
    • ½ Tsp Turmeric Powder
    • Salt ,according to the taste
    • 1 Tbsp Lemon /Lime Juice
    • ¼ Cup Chopped Fresh Cilantro Leaves
    • ½ Tsp Fenugreek seeds
    • 2 Green Chili (Optional)
    Instructions
    1. Wash and chop /slice all the vegetables.
    2. Take a wok /Pan .
    3. Add oil to it .Heat oil till it reaches its smoking point.
    4. Add fenugreek seeds and green chili to it . Sauté it for 30 seconds. Don’t let fenugreek seeds turn brown otherwise they will turn bitter.
    5. Add onion and stir it on high flame for 1 minute .Add cabbage ,carrot to it and turn the flame to medium /low. Add turmeric and salt at this time .
    6. Cook for 2 minutes on low flame and add green peas to the pan .
    7. Cook it for 2 minutes more .Suppose you want more crunch then reduce the time to 1 minute.
    8. Cook it on high flame for 30 second .Add lime /lemon juice ,and green cilantro to it .
    9. Serve it with any bread ,rice or just like that.
    10. Enjoy.

  • Fall 2021 CSA – Week 6

    We are providing the following produce from our farm in your shares this week:

    • Spring Mix
    • White Daikon Radish
    • Fresh Turmeric
    • Bonita Sweet Potatoes

    Plus, these tasty items from our partner producers:

    • Italian Kale – Worden Farm
    • Banana Peppers – Worden Farm
    • Japanese Eggplant – Little Pond Farm
    • Cherry Tomatoes – Worden Farm
    • Seminole Pumpkin – Worden Farm

    Favorite Pumpkin Granola – Pinch of Yum

    Ingredients
    • 6 cups rolled oats
    • 1 heaping cup sliced almonds
    • 1 heaping cup pistachios (or other nuts)
    • 1 heaping cup unsweetened flaked coconut
    • 1 cup pumpkin puree
    • 1 cup olive oil
    • 1 cup maple syrup
    • 2–3 teaspoons salt (see notes)
    • 1–2 teaspoons cinnamon
    Instructions
    1. Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
    2. Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
    3. Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.

    Spicy Roasted Daikon Radish “French Fries” – Cooking on the Weekends

    Ingredients
    • 5 cups (about 1 3/4-pounds) Daikon radish, peeled & sliced – see instruction no. 2. for instructions
    • 3½ tablespoons grapeseed oil
    • 1½ teaspoons chili paste (I like Sambal Oelek)
    • 1 teaspoon low sodium Tamari or soy sauce
    • ½ teaspoon ginger pulp, freshly grated
    • ½ teaspoon granulated sugar
    • ½ teaspoon sea salt
    Instructions
    1. Preheat the oven to 475°F, and adjust a rack to the center.
    2. 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.
    3. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
    4. 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.
    5. 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.)
    6. 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.
    7. Serve!

    Easy Pickled Banana Peppers – The Country Cook

    Ingredients

    • 2 cups white vinegar
    • 2 cups apple cider vinegar
    • 1 cup sugar
    • 1 teaspoon mustard seed
    • 1 teaspoon celery seed
    • 1 lb banana peppers

    **When I make these, I am definitely adding a small chunk of fresh turmeric to the jar of peppers before pouring the brine. Not only will it kick up the flavor, but the color will be outstanding!**

    Instructions

    1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
    2. Pour brine over peppers to within ½” of the top.
    3. Wipe off the rim and put lid and ring on.
    4. Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
    5. You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed down if storing on the shelf.
    • If you aren’t sterilizing the jars, keep them refrigerated. They will last up to 3 months in the fridge. 
    • Ground mustard can be substituted for mustard seed. HOWEVER, it will make your pickling brine pretty cloudy and it will not be the same flavor profile as using mustard seed. Please keep that in mind. For best results, purchase a small bottle of mustard seed.
    • Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn’t affect taste at all. I don’t fuss too much over that. 
    • This recipe makes 2 pints.

  • Weekly CSA Share December 5-8

    This weeks CSA share includes: Tri-colored green beans, fingerling sweet potatoes, spicy pepper medley, baby romaine and red leaf mix, long white daikon radish & purple daikon radish, meyer lemon, mustard greens, sunchokes, and dried roselle calyces- perfect for brewing tea.

    Dried Roselle- This holiday season warm up with some festive Roselle Hibiscus Tea from Frog Song Organics! The roselle calyces were hand shelled (removing the seed pod) and dried for about two weeks at the farm. This sample size portion will yield about 1 quart of tea (4 cups). Simply steep in hot water and let it cool or enjoy it warm. You may want to add a bit of cinnamon and spices, ginger, lemon and/or honey for some holiday flavor.

    Tri-Colored Beans- Enjoy the last week of beans. The cold snap we had last week brought us to the end of our bean abundance. The sweet, crisp beans can be savored one last time fresh, roasted with garlic, or used in some hot soup on a cold night.

    Fingerling Sweet Potatoes- This sweet, fingerling variety is delicious baked, mashed, pureed in a sweet potato pie or roasted in the oven.

    Mustard Greens- These spicy greens are part of the brassicaceae family, the same family as radishes. Did you know the seeds are ground and mixed with vinegar and other ingredients to create the mustard condiment we know and love. If you like the heat eat it raw in your green salad, burger or sandwich. If you can’t take the heat sautee them they are much more tolerant when cooked.

    Sunchokes- The sunchokes’ sweetness comes from Inulin, an indigestible sugar that can cause intestinal discomfort when eaten in large quantities, so enjoy sparingly. Jerusalem ArtichokeThe nutty sweetness flavor of the tuber makes for a great puree or soup, however, they can be roasted, mashed, pickled and there are countless other ways to prepare them. Their versatility makes them very popular among chefs all across the country. Check out this article from Seriouseats.com featuring renowned chefs and their favorite way to cook sunchokes.

    “Hey Chef, What can I do with Sunchokes” -Seriouseats.com

    Meyer Lemon- Thank you Jeff from Melrose Organics. Jeff has been supplying us with his wonderful citrus crop this winter season, he grows a variety of Grapefruits, Lemons, Satsumas and Chinese Honeys. Throughout the rest of the year he supplies us with Blueberries and Figs. Order his organic, Florida grown citrus by visiting our online store.

    Purple & White Daikon Radish- Combination of small purple daikons and long skinny white daikon radishes. I like to simply stir-fry them with beans and other veggies but if you have an abundance of radishes piling up in your refrigerator it may be time to make a big batch of quick radish pickles or radish rice (see recipe below). Can’t take the heat? Slice raw and add a pinch of sea salt for a milder taste for a radishing snack.  

    Radish & Turnip Fried Rice- Recipe from CSA Member Amanda McDowell at Winter Park Farmers Market.

    Amanda riced her radishes and turnips in the Ninja blender and used that instead of riced cauliflower for my fried “rice” base. She also added scrambled fried egg and sliced grass fed beef sausage, carrots, onions, and the squash and bok choy with some tamari (aka soy sauce that is gluten free).

    Thank you Amanda for your recipe. I love receiving feedback on the items in your shares as well as recipes you used so please keep me in mind when you get creative in the kitchen. Send your recipes to Frogsongcsa@Gmail.com and tag us on Instagram- #frogsongcsa

    Spicy Pepper Medley- A variety of Poblano, Jalapeno, Shishitos and Corno del toro peppers grown on our farm along with Little Pond Farm in Bushnell, Florida. Combine all these spicy varieties into a pepper relish to top your mashed potatoes or mashed sunchokes.

    Spicy Pepper Relish

    • 4 Bell Peppers
    • 2 Red Onion
    • 5-10 Hot Peppers (mixed varieties ok)
    • 2 teaspoons of Salt
    • 1 cup of Sugar
    • 1 cup of Apple Cider Vinegar
    • 2 Tablespoons of Cornstarch

     

    Pulse everything in a food processor so it is nice and fine. Add to a medium-size pot on the stove on medium-high heat. Add organic apple-cider vinegar,  sea salt, sugar, and cornstarch. Bring the mixture to a boil and then simmer for 45 minutes, stirring occasionally. Let it cool a bit and serve. Note, you may want to wear gloves to keep the heat of the peppers away from skin.

    SAFE Baby Romaine- Notice we used the word “SAFE”. Our Romaine lettuce was grown right here on our 60-acre farm on the east side of Alachua County. The romaine lettuce that was part of the huge national recall last week was from California. Epidemiologic and tracback evidence from the US and Canada indicates that the romaine lettuce harvested from the central and coastal growing regions of California is likely the source of the outbreak of E. Coli infections. 43 cases in 12 states lead to 16 people being hospitalized. www.cdc.gov. Moral of the story….Eat closer to home!

    Read more about our farms food safety procedures as it applies to the romaine recall:

    Romaine Calm & Eat Locally Grown Lettuce

     

  • Thanksgiving CSA Share Nov 21&24

    This Thanksgiving Holiday we are happy to share with you: Tri Colored Beans, Tokyo Turnips, Baby Bok Choy, Purple Potatoes, Sweet Potatoes, Mixed Baby Lettuce and Arugula, White Daikon Radish, Lemon from our friends at Melrose Organics, a Roselle branch to help you decorate your Thanksgiving dinner table and saving the best for last….Recently crafted (as of last night) Jamaican Sorrel- Florida Cranberry Hibiscus Jam/Syrup a perfectly sweet and tart compote to compliment your turkey or waffles.

    Tri- Colored Beans– If you are eating fresh green beans for Thanksgiving rather than canned or frozen consider yourself fortunate. Sure, canned green beans are easy to cook with and have a longer storage life but they are almost completely void of their nutritional content and have extreme amounts of sodium added. When given the choice, buy fresh local  green beans and add bit of color to your green bean dish this holiday season with our yellow, purple and green beans. Beans combine nicely with lemon juice, butter, dill, basil, garlic, onions, mushrooms, as well as soy sauce, almonds, and of course, bacon.

    Tokyo Turnips- Delicate and delicious earth pearls. Sautee them with some butter and brown sugar, or add to a vegetable stew with the bok choy and potatoes from your share.

    Baby Bok Choy- Tender asian green perfect for sauteing or added to soups. The stalks are very crunchy, much like celery. Try it as a celery substitute in your Thanksgiving day stuffing.

    Purple Potatoes- Purple majestic potatoes have a thin, dark purple outer peel with a bright purple flesh. Use these colorful potatoes as you would a regular potato, however there is no need to peel. When boiled the color will fade to a light pale purple.

    Sweet Potatoes- Sweet Potato Pie, Sweet Potato Casserole, Sweet Potato Souffle…Need I go on? This Thanksgiving I am combining all of the different varieties of sweet potatoes we have received over the weeks, including the white murasaki for the filling in a classic sweet potato pie recipe from the Spruce.com https://www.thespruceeats.com/mississippi-sweet-potato-pie-3061533

    Mixed Baby Lettuce and Arugula- After stuffing yourself on Thanksgiving, rejuvenate your body with some fresh, light salad greens tossed with an olive oil vinaigrette, perfectly paired with the notorious day-after turkey sandwich.

    White Daikon Radish- Is a mild-flavored winter radish, saute it with your turnips, toss it in a salad or use it like you would a cracker dipped in hummus or tahini. Are our radishes piling up in your fridge? Try pickling them, pickled radish is one of my favorite type of pickles. Not only is it delicious with the salty, sweet, and sour flavor, it also has an awesome crunch. This is a perfect compliment to any spicy dish. Follow the recipe here:  http://www.itsmydish.com/korean-pickled-radish/  

    Meyer Lemon- From our friends at Melrose Organics. Squeeze lemon over your sauteed green beans for a classic combination, or squeeze in hot water and Turmeric (from last weeks share) for an after thanksgiving stomach soother.

    Roselle Branch- A festive decoration for your holiday table. Save the seeds from inside the calyces and dry them. When fully dried the seedpod will open wide revealing all the little brown seeds, save them and plant them in the late spring for some hibiscus plants in the fall!

     

    Jamaican Sorrel- Florida Cranberry Hibiscus Jam or Syrup- Courtesy of yours truly. All season I’ve been telling my CSA members that the Roselle Hibiscus calyces taste a lot like cranberry so I decided to take it on myself to experiment and come up with a nice treat to compliment the Thanksgiving day holiday. My first experimental batch of Roselle jam was surprisingly perfect with the a savory, tart, yet subtle sweetness of the Roselle and a spreadable jam consistency, perfect to serve with turkey, day-after turkey sandwiches, or on toast/croissant.

    Unfortunately my second experimental batch was an epic failure as far as jam goes, however, it was not a complete failure because fortunately when sugar, savory spices and Roselle are involved you really can’t go wrong. This batch did not gel like I had hoped but our marketing team (aka myself & my sweet boyfriend) put on our thinking caps and decided to advertise the jam as it’s new identity…”Syrup.” A semi-sweet, tart, syrup perfect for morning waffles or pancakes, drizzled on turkey sandwiches, on top of Ice cream or added to champagne, prosecco or sparkling water.

    Regardless of the batch you received, I want you to know how much our CSA members mean to this farm and to me. I am thankful to be able to wake up every morning and teach people the benefits and they joy of eat good, clean food, grown locally by farmers who really care about their environment and their community. After my second batch failure I had a mental breakdown in the kitchen, jelly simply did not gel, there was no time to fix it, and the world was literally going to end. This is the struggle farmers face on a daily basis (maybe a bit less dramatic) and somehow we keep on truckin, evolving and ever changing. If farming teaches you anything it teaches you to be grateful for what you have and how to work with what you got. Enjoy your Roselle Hibiscus Jam/Syrup and let me know how you used it by tagging us on Instagram or sharing on Facebook! #frogsongcsa & @frogsongorganics

    Happy Thanksgiving from Shani & The Frog Song Crew