What will be in your co-op bins this week 4/12/2012

Pre-Order:
1.Organic eggs $3.50 
2. Murray's Whole Frozen Chickens 3.5-4 lbs $10.00 --2 left--
3. Sweeney's Certified Organic Soaps --check out their website here
4. Roots Hummus Original Flavor , Gluten-Free 8ounces $3.00  --in cooler with eggs--
5. Organic Blueberries $3.00  -I don't know when they will be this cheap again!!

Now for what will be in your co-op bins this week...
Choice: swiss chard OR Kale OR bok choy Local, Organic --in cooler--
Yukon Gold Potatoes,   Organic
Choice: English Peas,OR Bi-Color Corn, Both Organic
Tomatoes, Roma (Plum), Florida,  Organic
Lemons,  Organic
Pink Lady Apples, Organic
Banana , Organic
Mangos,  Organic

$25 Only...
Choice: beets OR radishes Local, Organic
Blueberries,  Organic

Daicon Radishes
Description - The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical.
Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Asians for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.
 

More daikon is produced in Japan than any other vegetable. Many different varieties of this versatile vegetable are cultivated, depending on the region.
These radishes are generally marketed in bunches of three or four roots for the small variety and one to three roots for the larger variety, depending on size. 

Sweet Pickled Daikon Radish

Ingredients

• 1 cup rice vinegar
• 1 cup water
• 1 cup sugar
• 1/4 teaspoon turmeric
• 1 pound daikon radish
• 1/4 cup kosher salt

Directions

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

 

Easy Daikon Salad Recipe 

Are you a daikon radish fan?

Easy Daikon Salad
serves 4

2 cups julienne cut daikon radish (I used my food processor to cut it)
1 tsp kosher salt
1 tbsp seasoned rice vinegar
2 tsp granulated sugar
1 tsp sweet rice wine (mirin)
OPTIONAL: crushed peanuts
Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.
In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).
Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.
This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.