Week Twenty-Five

Hello Everyone,

The end is quite near!  We’ve got this week and next, and that that’s it until 2011.

Next week we will have the 2011 brochures for interested folks to take home.

Expect the following in your shares this week:

TATSOI!

1 head Tatsoi

Mixed baby Asian greens

1 Celeriac

1 Rutabaga

Parsnips

Misato Rose and Daikon Radish

“Ugly” Carrots*

*The amazing large carrots have one drawback, they split open.  I think sometimes they just get too big for their own good!  There’s nothing wrong with the split ones, other than the fact that they don’t look as nice.  In order that we can give carrots out this week and next week, we have got to give out the split ones.  Fell free to pass them by if you can’t take their ugly ways, but please know that you’ll be missing out on carrots this week! The ugly carrots are perfect for making soup stock, cutting up and roasting, or using in the Carrot Ginger Soup recipe, below.  After all, once you cut them up, you can’t tell the difference!

Tatsoi

We have given tatsoi out exactly two times before this week, and both times it was quite small.  Well, be prepared to enjoy tatsoi in all its giant green glory this week.  Know for its cold hardiness, tatsoi wows with is delicate sweet flavor.  It is packed with tons of vitamins and minerals.  Kids and adults alike can marvel at the beautiful spoon-shaped leaves that are great eaten raw in salads or cooked quickly in a saute.  (See the Simple Sauteed Asian Greens recipe below if you need an idea on how to prepare it.)

Recipes

This week I am posting all the recipes I have been meaning to post for weeks.  The two items in the shares I receive the most questions about are the giant radishes and the parsnips, two of my favorites!  Hopefully the following recipes will inspire you to let these veggies be some of your favorites too.

Fermented Daikon Pickles with Ginger

When on hand, I do eat daikon pickles everyday.  The pickling process (whether with salt or vinegar) takes most of the pungent flavors out of radishes and leaves all the sweet, interesting ones.  In addition to being yummy, fermented daikon is packed with vitamins, minerals and beneficial bacteria.

Here’s my method, which works for any amount:

(Perfect for those of you hoarding radishes in your fridge for lack of a better use!)

For Daikon: Wash and slice daikon (Or the other radishes too!  They’d be great!) into 2mm-sized slices.  Slice or grate ginger, about 2 inches per quart sized jar.  Pack them into an appropriate sized jar, or jars.

For Brine: Mix 1-1/2 TBS sea salt into one quart of cold water, until all salt granules have dissolved.  Pour salt water to cover the radishes and weigh down with a weight, such as another smaller glass jar filled with tap water, see picture:

To Ferment: Let stand on counter, making sure all pieces of radish are covered in the brine, for about a week, or until all the salty-flavor is completely gone from the pickle.

(At cooler temperatures, there is a less likely chance that mold or unwanted bacteria will grow, but in the event that you see something funky growing on the radishes, discard.)

To Store: When the fermentation process is complete to your liking, remove the weights from the jars and top with a lid.  Store in the refrigerator for up to 2 months.  The fermentation process with continue during this time, creating a stronger flavor and a softer texture.

Quick Daikon and Carrot Pickles

If you don’t want to make fermented pickles, try an easy vinegar brine for a quick way to pickle daikons.  Here, carrots are added for a traditional condiment.

1 pound daikon, washed and cut into match sticks

1 pound carrots, washed and cut into match sticks

1/2 cup rice vinegar

2 tsp sea salt

3 TBS sugar, or more to taste

1/4 water

Combine vinegar, water, sugar and salt.  Pour over daikon and carrots.  Let stand on counter for about an hour before eating.  May be refrigerated for one to two weeks.  Best after at least day.

Gingered Parsnip Soup

(Or Gingered Carrot Soup!)  A great use of parsnips or ugly carrots, or both!

1-1/2 pounds parnips (or carrots!), washed and cut into 1 inch dice

1/2 pound carrots, washed and diced

2 white onions, sliced

6 cloves garlic

1-2 inch piece ginger, peeled and chopped

red pepper flakes, optional

salt and pepper to taste

1 quart stock

chives, cilantro or crispy fried scallions for garnish

olive oil, for sauteing

1. Heat olive oil in a 5-quart pot over medium heat.  Add onions and garlic and saute until traslucent.  Add parsnips and carrots and cook until some pieces have begun to brown, about 10 minutes.

2. Add stock, ginger, hot pepper flakes and salt and pepper.  Bring to a boil, then turn heat to a simmer.  Cook at a low simmer until vegetables are very tender, about 40 minutes.

3. Turn off heat, and, if time allows, let cool.  (In order that you don’t burn yourself while blending the soup.)  Puree in batches in a blender.  Return to pot and re-heat.  Alternately, puree with an immersion blender while still hot.

4. Ladle into bowls and garnish.  Serve with a simple salad and bread or whole grain crackers for a complete meal.

Roasted Parsnips

Perhaps the best way to enjoy this delectable root.

Simply Roasted: Pre-heat oven to 400.  Wash and cut about 2 pounds parsnips into even sized pieces, so they cook at the same rate.  Coat with 2-3 TBS oil, and season with salt and pepper.  Spread on a baking sheet and roast for 25-30 minutes, stirring 2-3 times, until brown on all sides.

Roasted Parsnips with Curry: Follow directions for Simply Roasted Parsnips, except add 2 tsp curry powder when tossing with oil.  Garnish with chopped fresh cilantro when serving.

Orange-Maple Roasted Parsnips: Follow directions for Simply Roasted Parsnips, but add 3 TBS maple syrup, 3 TBS orange juice and grated orange zest to the oil before roasting.

Roasted Apples and Parsnips: Follow directions for Simply Roasted Parsnips, except add 1 sliced onion and two peeled, cored and sliced apples to the parsnips, and sprinkle with chopped tarragon.

Simple Sauteed Asian Greens

Asian greens are so tender and mild, they need not be cooked for long.  (In fact, they are a great addition to salad mix.)  With this week’s tatsoi and mixed Asian greens you can enjoy a good dose of greens several nights this week.  I like to prepare greens using the method below.  Sometimes I serve them with noodles, sometimes a cooked whole grain.  Sometimes I add some wakame sea vegetable, sometimes crispy fried tofu, sometimes I even throw in some lettuce at the end.  The possibilities are endless.

For Greens:

1 bunch greens, or enough for two servings

3 cloves garlic, thinly sliced

1 inch piece ginger, grated

hot pepper flakes

Dressing:

1/2 cup toasted sesame oil

1/4 vinegar

1/4 orange juice

soy sauce, to taste

2 servings cooked whole grain or noodles

scallions or chives for garnish

1.  Whisk together all dressing ingredients, set aside.

2. Toast sliced garlic and hot pepper in a small amount of oil in a saute pan until garlic is light brown on all sides.  Add greens and cook until just wilted, about 1-2 minutes.  (Add a splash of water if necessary.) Remove from heat and add fresh grated ginger.

3. Toss with noodles and appropriate amount of dressing.  Divide between two plates and top with chopped scallions.

 

 

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2 Comments

Filed under Newsletters

2 responses to “Week Twenty-Five

  1. Victoria

    If you like the straight forward spiciness of the daikon radish try this: I sliced it into thin rounds and put it in my dehydrator at about 135f for about 10 hours. They are crispi and delicate but keep the sharp spicyness. great sprinkled on salads or just for snacking 🙂

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