Surprise! Daikon! Not something we grow here on the farm often but it sure is tasty!  Milder in flavor than its smaller spicier counterparts, this guy is often cooked but surely can be eaten raw if you like.  On the next page you’ll find a little recipe to pickle some as well.

Happy eating!


Whole CSA Box Veggie Hash

If you chop a bunch of stuff up and cook it together and call it a hash it sounds way more put together than just cooking whatever is left in your fridge in a last ditch effort to use it up before next week’s box.  While the recipe below clearly has ingredients, feel free to sub in or out whatever you may have on hand.  I used this as a topping for some trout the other day, but it would be equally good with any protein, tossed with pasta, in an omelette.  Don’t let the recipe dictate what you do, you tell the recipe what you need from it and make it happen!  And seriously, a mandoline is the best thing for fennel. I’d buy one just to have it for the few weeks in the summer we hand out fennel.  Slicing it thin just makes it more palatable.


1 fennel bulb, fronds removed and bulb thinly sliced (a mandoline works great here!)

1 medium/large summer squash

2 garlic cloves, slivered

2 C. chopped broccoli or cauliflower or both

1 large tomato chopped

Salt and pepper

Olive oil

Squeeze of Lemon


In a large skillet heat a bit of olive oil over medium high heat.  Saute for a minute and carefully add a bit of water (1/4 C at most start with less) and cover just to get those veggies cooked through 3-5 minutes.

Once the broccoli/cauliflower is tender but still a little crispy, add in the fennel, garlic and summer squash.  Saute until all veggies are tender and the fennel is soft.

Season with salt and pepper and a squeeze of lemon to brighten.

Serve as you will.


Adapted from my dinner the other night. 


Farm Banh Mi

Banh Mi sandwiches are one of my favorites.  While by all means you could toss some meat in this guy, it is absolutely not necessary.  When I saw daikon was on the harvest list I knew that banh mi’s would be on my menu and so therefore why not be on yours as well?


For the pickles:

1 quart warm water (just warm enough to dissolve the salt and sugar)

3 Tbsp. sugar

2 Tbsp. kosher or sea salt

6 Tbsp. rice vinegar

1/2 lb. daikon radish, julienned


For the sandwich:

2 cloves garlic, crushed

3 Tbsp. oil

1 1/2 tsp. soy sauce

Few dashes of fish sauce (optional)

1/2 tsp. rice vinegar

3 medium zucchini (about 1 lb., ends trimmed)

Freshly cracked black pepper

2 baguettes

Fresh cilantro sprigs

Thinly sliced jalapeno (optional)

Thinly sliced cucumber

Soy sauce

Sriracha mayo (literally just a squeeze of sriracha stirred into a few tbsp of mayo.)

In large pitcher or large bowl, combine the water, sugar, salt and vinegar. Stir until the sugar and salt have dissolved and the mixture is well-combined.Place the daikon in a clean quart-size jar. Pour the vinegar mixture into the jar. Cover the jar and refrigerate until ready to use, These will keep about a month in the fridge. (The longer the pickles sit, the more flavorful and sour they become).

To make the zucchini, preheat a grill, grill pan or just whip out a regular pan. In a large bowl, combine the garlic, oil, soy sauce and vinegar and mix well.  Slice the zucchini lengthwise into 1/4-inch slices. Place the zucchini slices in the marinade and allow to marinate for 10 minutes.  Heat the grill and cook the zucchini slices for about 2 to 3 minutes on each side. Finish with freshly cracked black pepper.  Slice the baguettes in half lengthwise. On the bottom half, layer the sriracha mayo, pickles, zucchini and cilantro, jalapeno and cucumber, and sprinkle with soy sauce. Replace the top half of the baguettes. Cut each baguette crosswise into thirds and serve.


Adapted from Bountiful



Herby, Peanutty, Noodly Salad

Hi.  It’s been hot this week. Really hot.  It makes me not want to cook much but somehow I still need to get through these veggies and eat something other than chips and salsa.  This calls for beans, peas and cukes but you can easily sub in blanched cauliflower, broccoli and even some raw thinly shredded cabbage to up the veggie quota.  Though I’d likely double the dressing recipe if you do add more veg to this.  Nothing worse than underdressed boring noodle salads!


½ C roasted unsalted peanuts

7 ounces fine egg noodles or Thai rice noodles

2 good handfuls beans or snap/snow peas, or a combination

1 cucumber

6 green onions, trimmed

About 12 basil leaves (ideally Thai), roughly torn

A small bunch of mint, roughly chopped

A small bunch of cilantro, roughly chopped


For the dressing

4 Tbsp rice vinegar

Grated zest and juice of 1 lime

½–1 small red chile, finely chopped

1 garlic clove, finely chopped

1 teaspoon soft brown sugar

1 teaspoon toasted sesame oil

2 teaspoons soy sauce, plus extra to serve

For the dressing, whisk all the ingredients together in a large bowl.


Cook the noodles according to the instructions on the package. Drain and rinse under the cold tap. Add to the dressing and toss until well coated. Leave to cool completely in the dressing.  Cook the beans and/or peas in a pan of lightly salted boiling water till just tender and still a bit crunchy, 2-3 minutes for beans, 1-2 minutes for peas. Drain, refresh in cold water and drain well.  Halve the cucumber lengthways and slice thinly. Finely cut the spring onions on the diagonal.  201Toss the cooled noodles with the peanuts, cucumber, spring onions, beans and/or peas and herbs. Serve with soy sauce on the side, for everyone to help themselves.


Adapted from River Cottage VEG






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