Tag Archives: daikon radish

Local Box Meal Plan: Jan. 10-14

This week, I’m especially excited about the red Russian kale. If you’ve never had it before, be sure to give it a big sniff before you cook it – it has a wonderful, floral fragrance.

Tangerines – Orange Blossom
Green Onions – Naegelin
Red Beets
Various Lettuce – Acadian
Daikon Radish – My Father’s Farm
Bok Choy – Naegelin
Cauliflower – J&B
Apples – Apple Country
Red Russian Kale – Acadian
Butternut Squash or Avocados

I’m making:

Pork tenderloin stir-fry with tangerines and chili sauce

Herb-poached shrimp with cauliflower couscous and brown butter – This has a long ingredient list, but looks really yummy.

Braised kale with pancetta – Keepin’ it simple. The kale shines here.

Roasted butternut squash with sauteed beets and beet greens – You can leave out the squash if you get avocados instead.

Apple-avocado salad with tangerine dressing – This would be good without the avocados if you get squash instead.

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Local Box Meal Plan: Jan. 3-7

Happy New Year! We’re starting the year off right with the first cauliflower of the season. Here’s the full list and video:

Citrus – G&S Grove
Green Onions – Naegelin
Oriental Turnips – Acadian
Mustard Greens – Naegelin
Daikon Radish – My Father’s Farm
Purple Mizuna – My Father’s Farm
Cauliflower – J&B
Apples – Apple Country
Cilantro – Acadian
Mixed Mushrooms – Kitchen Pride
Dill – My Father’s Farm
Mixed Carrots – Animal Farm

I will be making:

Turkey and mizuna salad – With a few modifications, of course. Sub cauliflower for broccoli, and use thinly sliced daikon radish in place of the cucumber (be sure to cut them very thin – they can be pretty spicy). The dressing looks delicious, but if you don’t feel like making it just use whatever you have. If you haven’t had mizuna, you’re in for a treat – it has a mild, peppery flavor, much like arugula.

Daikon and carrot pickles – Pickling is a traditional preparation for daikon radishes. The colored carrots we’re getting will look pretty here, too. If you’re feeling adventurous, these daikon radish cakes look tasty and use some unusual ingredients, like white rice flour.

Traditional turnips and mustard greens – I was in New Orleans last week and had some turnip greens cooked this way at Mother’s Restaurant. It’ll always be my favorite way to eat them.

Pork medallions with mushroom-dill sauce – The sauce is reminiscent of beef stroganoff.

Apple-grapefruit salsa – I love this spicy-sweet combo. Would also work well with oranges if you get those instead of grapefruits.

Turkey & Radish Salad with Green Goddess Dressing

This salad combines leftover Thanksgiving turkey with crunchy daikon radishes, tender greens, and a creamy homemade green goddess dressing.   I used a food processor to slice the radishes and prepare the dressing, but the task could just as easily be completed by hand with a good knife and a mixing bowl.

Turkey & Radish Salad with Green Goddess Dressing (serves 4)
Salad:
1 bag salad greens, washed and dried
4 inch section of daikon radish, sliced very thinly
1 1/2 cups cold chopped turkey
Green Goddess Dressing:
1/2 cup chopped parsley, thyme, sage, or other fresh herbs on hand
1 tablespoon minced onion (or sub. 1/4 c. chopped shallots)
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons cider vinegar
juice of 1/2 lime, about a tablespoon
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper, plus more for garnish

Chop turkey into uniform pieces, if necessary. Wash and dry the salad greens and set aside.  Cut a four-inch section off of the radish and use the disc blade on the food processor to slice the radish very thinly; set aside sliced radishes.  Fit the food processor with the chopping blade.  Mince onion/shallots in the food processor, then add herbs and pulse until chopped.  Add mayonnaise, sour cream, vinegar, lime juice, milk, salt and pepper and blend until dressing is well combined.  Toss dressing, greens, turkey, and sliced radishes.  Serve salad immediately.

If, after making this salad, you find yourself with half a daikon radish leftover, use it to make this easy radish dip and sandwich spread. Perfect for zipping up leftover turkey sandwiches!

Local Box, 03.25.2009

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Wow – Those are some seriously large daikon radishes! Does anyone have any great ways with them? I’ve never cooked them before, but look forward to learning how!  I’m happy to see lots of greens this week, too, since I’ve been dreaming of polenta lately. And of course, strawberries float my boat like little else in the world.

What are you planning to make from your Local Box this week?

Local Box Lookout, week of 03.23.2009

Here are the intended contents of next week’s Local Boxes:

  • red or green lettuce
  • tomato
  • baby turnips
  • green shallots
  • collards
  • baby lettuces mix
  • strawberries
  • oranges or grapefruit
  • Swiss chard
  • herbs
  • daikon radish

Local-Box Lookout, week of 12.29.2008

Here’s what to look for in this week’s Local Box:

  • shallots
  • bibb lettuce
  • Oriental turnips
  • daikon radish
  • carrots
  • spinach
  • tangerines
  • crimini mushrooms
  • tomato
  • collards
  • apples

Check below for this week’s delivery schedule update if your delivery day is Thursday!