Saturday, October 13, 2007

box no. 18 | contents

  • Onions
  • Br0ccoli Florettes
  • Butternut Squash
  • Sweet Dumpling Squash
  • Green Peppers
  • Eggplant
  • Spinach
  • Chard
  • Arugula
  • Lettuce
  • Radishes
  • Sweet Potatoes
  • Beets
  • Daikon Radish
Quick Daikon Radish Pickles

1 1/2 cups daikon radish,
peeled and cut into 1/2-inch dice

3/4 teaspoon table salt
1 tablespoon unseasoned rice wine vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1/4 teaspoon sesame oil (optional)

  1. In a mixing bowl, toss daikon with salt. Place in a colander or sieve over a bowl, cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to a clean bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Click here to download a pdf of the Angelic Organics Farm News for box no. 18.

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