It is that time of year that most of us are needing a big boost of vitamin C in our diet, so how about trying some daikon radishes! Thanks to the folks at Roots Down Organic and Patchwork Gardens for storing these relatively unknown gems in their cold storage over the winter.
Daikon Radishes (aka Chinese Radishes) are packed with Vitamin C. They look a bit like a very large carrot in shape with a crisp texture, and are a bit sharp to taste when raw. When cooked, Daikon become sweeter. Diakons are very versatile: they can be prepared raw, cooked, thinly sliced in a salad, shredded or grated in a slaw, pickled, or braised. A little creativity and the options are endless.
One of our focusses at Furnace Falls Farm will be introducing people to the many uses of the wonderful produce we have available to us through our cooking classes. Most of our ancestors canned, pickled and preserved a lot in the fall at harvest time. But fall is not the only time for preserving: you can preserve things all year long.
Winter is a great time for taking unusual items and coming up with something simple but exciting. Let's add some variety to the winter months, when we are tired of our everyday ideas of what to do with root vegetables.
The following recipe will enhance any meal that needs that fresh, salty crunch.
Pickled Daikon and Carrot
Serves 6 as a side
1/2 cup white vinegar
1/4 cup white sugar
1 Carrot cut into matchsticks – Patchwork Gardens
1 large Daikon Radish peeled and cut into matchsticks – Patchwork Gardens and Root Down Organic
2 tbsp cilantro chopped – Burt's Greenhouses
1 thai pepper chopped – Wendy's Country Market
Have a Great Week.
Rick & Wendy & Leigha
Thanks for supporting Local Producers.
Visit us at the market.
We're open Thursday through Saturday 11 am – 6 pm, Sunday 'til 5 pm
Wendy Banks is a 6th generation farmer from Lyndhurst, Ontario. She runs Wendy's Country Market with her husband, Rick Trudeau.