Homegrown vegetables (snow peas, broccoli, daikon radish and winter squash)

Favorite Veg of the Week

Here on the urban homestead we planted and will be harvesting lots of tasty daikon radishes. We like this variety of radish because you get a lot more poundage per bed with these beauties (read somewhere these radishes can grown up to 50#!) and not to mention great animal food (our goats love the leafy green tops), When cutting them up to use in meals, one can’t help but nibble the slightly spicy flesh of these radishes

Daikon Radish is popular in the Orient and in Macrobiotic cooking. It is crisp and juicy in texture and the flavor is mild. It is quite versatile and can be cooked, pickled, or used raw. Traditional in Macrobiotic or Ayurvedic cuisine, the Daikon Radish is a cleansing vegetable that fortifies the liver and enhances digestion. Daikon radishes are milder than other radishes and are great to add raw shredded on salads. Cooking makes the radish bite even milder. They can also be roasted, sauteed, added to stir-fries, grilled, steamed, baked, or added to soups. Daikons are rich in Vitamin C, potassium, folate and magnesium. Greens also contain calcium, iron, and beta-carotene and can be sauteed or added to soups or added to salads raw.

Picking snow peas
Heat Wave

What a difference a week makes. Last week So Cal experienced a deluge (over 7 inches or rain) this weekend, we are enjoying spring like weather. It’s absolutely gorgeous — sunny, warm temperatures with highs in mid 80’s. It’s soooo nice to be warm again — doors and windows are thrown opened it so warm that your able to walk barefoot in the house and garden.

No Comments

  1. Joanne Poyourow says:

    Wow, you give the daikon tops to the goats? I grow the daikons FOR the tops! Try them in a “green soup” such as Radish Greens Soup in 12 Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette (available through the L.A. public library system). You can use radish greens in many turnip green recipes, or in sauteed mixed green recipes. They have a bit of a kick. The daikons are wonderful green-producers because they keep yielding on a cut-and-come-again basis, and meanwhile that root grows and grows. That root, b/t/w is good for your soil. Fukuoka recommends daikons to break up the soil and to circulate nutrients.