Week 20 CSA from Valley Flora!

  • Carrots
  • Eggplant
  • Head Lettuce
  • Sweet Peppers
  • Yellow Potatoes
  • Purple Mini-Daikon Radishes
  • Tomatoes
  • Leeks
  • Broccoli

Mini-Daikons, Beautiful Inside and Out


These past couple weeks we've started harvesting our mini-daikon radishes, a neon trifecta of three varieties that come in purple, hot pink and red. Harvest Baskets are getting the purple variety this week - probably my favorite of the three. These daikons are an eagerly-anticipated part of our fall crop plan, in part because their vibrant colors add an eye-catching splash to the fall produce lineup, but also because they are so incredibly versatile in the kitchen. You can eat these daikons just as you would a regular radish - chopped up fresh in a salad, or as a topper on tacos or burrito bowls. But they also lend themselves to some awesome traditional Asian recipes, like Japanese pickled daikonKorean pickled radish, and daikon radish salad with sesame fried tofu. Our mini-daikons are fairly mild, but if there's any spice you're going to find it in the skin. They're easy to peel if you want to mellow out their flavor and just enjoy the juicy, crispy goodness within. You can eat the tops as well: toss them into soup, sautee them, or steam them like other greens. The radish roots themseves will store for weeks in a plastic bag in your fridge after you cut the tops off.