Produce of the Week - Daikon Radishes

White Alpine - mild, sweet with a light peppery flavours. Best uses;

Fresh in salads and slaws.

Pickled or fermented, it’s a staple ingredient kimchi!

Slice matchstick, julienne or cube for stir fries, stews, soups. It absorbs other flavours well, perfect to braise with.

Purple Bravo - mild and sweet flavours. Best uses;

Try them sliced for veggie platters, salads, slaws or garnish on top of tacos.

Pickled or ferment them. The colour is stunning!!

Cut into chips and fry or bake, add into potato gratins or latkes for additional sweetness.

Green Luobo - great balance of spicy and sweet flavours. Best uses;

Ribboned or cut raw for veggie platters, salads, slaws, garnish on top of tacos, grate onto meats like roast beef or fish.

Pickled or ferment them.

Try a popular Chinese soup made with pork bones, carrots and green radish, or roast them up in the oven with your other favourite veggies.

Nero Tondo - hot, peppery and earthy flavours. Best uses;

Add raw into salads, slaws, on top of tacos, grate onto meats like roast beef or fish.

It has been fermented with raw honey and garlic to create a cough / immunity syrup dating back to 2500 BCE. We use this variety in our homemade fire ciders.

Slice or cube and add into stir fry’s, potato salads, soups or stews.

Which kinds would you like to try?!

Fun and Random Facts

• All of the greens that you see in the video got given to our chickens, ducks, turkeys, goats and pigs as a snack. Which helped us clean up those beds for next spring and our animals will convert that into compost for us.

• Daikon’s are considered a symbol of fertility, health and longevity in Japan, and may be found at Shinto shrines dedicated to prosperity.

• Our pickled radishes are done in a Vietnamese style brine, sweet and spicy.