In this week's CSA basket you'll find an assortment of colourful daikons. These types of radishes are said to be cultivated more than any other vegetable in Japan today. The name is derived from the Japanese words 'dai', meaning large and 'kon', meaning root.
Daikons are very high in Vitamin C (124% DV) and also contain the antioxidant Kaempferol. They also contain a good quantity of vitamins and minerals such as folate (24% DV for one 7-inch radish), B6 (8% DV), potassium (22%), magnesium (14%), calcium (9% DV), and iron (8% DV).
Daikons are great as a roasted vegetable, added to soups or steamed or sautéed. Typically, though, Daikons are eaten raw or fermented as a condiment or side dish.
Here' our favourite recipe:
Yuki's Daikon Salad (or how to get some of the sharpness out of radishes!):
Slice or grate daikon (optional: add carrots or turnips as well for flavour and colour. If you really don't like the sharpness of radishes, add even more carrots.)
Salt and let stand to remove water. Watch the pieces sweat it out!
Drain off water, or rinse if you prefer removing more salt.
Toss with apple cider vinegar and a bit of sweetener such as honey or maple syrup. Sprinkle with sesame seed oil and enjoy! You can also season with lemon juice, balsamic vinegar, soy sauce, tahini, or other spices. Try different blends to suit your tastes.
Welcome to September! This week's CSA is mostly crunchy and a little sweet. But you may be wondering: what are these furry little pods?
Those are soybeans, also known as edamame. To prepare, just boil or steam until tender (about 5-6 minutes once the water is boiling). Strain and pop the beans out of the shell and into your mouth. Typically edamame are salted, before or after cooking, but you can also add garlic or other seasonings.
Soybeans are high in protein and iron and are a great snacking bean. They're also great for the soil, once considered sacred and prized in crop rotation for their work in fixing nitrogen
Soy is thought to be one of the earliest cultivated crops. While a major and important crop in China, Japan and Korea, soy has a short history in North America -- only considered as a food product after about 1920. Worldwide, soy is overwhelmingly used for processing in animal feed or industrial products and many commercial varieties are genetically engineered. Over the years, we have grown and saved seed from a number of heirloom (non-gmo) varieties -- to provide you with a little protein packed treat. These heritage seeds have some wonderfully enticing names such as "Envy", "Butterbean", and "Beerfriend" (presumably because soy is good pub food).
Come on down and see the farm. Once again we'll be participating Open Farm Day, a province-wide initiative where farmers open their doors to members of the community.
We're open 1-4pm with guided tours, a hay fort, taste-testing and 4-wheeler wagon rides. Meet the cows and alpacas. Learn about organic farming the French intensive way.
The event is free but you are welcome bring donations to help with the cost of food and staff time. (If you would like to volunteer to help out just let us know in advance. We provide instructions and a cheat sheet for you to reference as well as a T-shirt for the day.)
This week's basket includes lettuce, spinach, kale, chives, leeks or green onions, asparagus or rapini, and rhubarb.
The asparagus is starting to shoot up but it's a little slow this "spring", so some bags have asparagus this week and some have rapini. If you've never heard of rapini, it's in the same family as broccoli but tastes quite a bit stronger. You can stir-fry or eat this green as you would broccoli but there's no need to cook it for very long. Rapini also makes a nice pizza topping.
We've also pulled out a few rhubarb recipes to inspire you this week:
Baked Rhubarb Squares
1/2 cup soft butter
1 cup flour
1/2 cup brown sugar (or substitute with 1/4 honey and extra flour)
12 oz soft cream cheese
2 eggs, beaten
1 1/2 cup brown sugar
1 tsp. lemon juice
2 tbsp flour
1 tsp baking powder
1/4 tsp nutmeg & cinnamon
4 cups rhubarb, chopped
Combine the first three ingredients and press into a pan. Bake for 8 minutes at 350°C. Remove from oven and spread the cream cheese over hot crust. Meanwhile, mix the rest of the ingredients and fold in rhubarb. Spread filling over top of cream cheese and return to oven for about 40 minutes. Cool and cut into bars.
Traditional Stewed Rhubarb
3-4 cups rhubarb
sweetener (sugar, honey or maple syrup)
juice and zest from 1 orange (optional)
ginger & vanilla (optional)
Place all ingredients in a saucepan and bring to a boil. Turn down the heat and simmer for about 5 minutes until the rhubarb is soft and cooked but still holds it's shape. Serve warm rhubarb over top of vanilla or plain yoghurt.
Rhubarb Apple Sauce
3-4 cups rhubarb
5-6 cups apples (a mix of varieties or whatever you have on hand!)
maple syrup to sweeten, if desired
cinnamon & all-spice to add flavour, if desired
2-3 tbsp water
Chop up apples and rhubarb (the smaller the pieces, the faster it will usually cook down). Place all ingredients in a large pot and cook at medium-high for several minutes. Turn the burner down to simmer until the apples and rhubarb are very soft and can be pierced easily with a fork. Use a hand blender to purée everything. Cool and eat as you would apple sauce.