This week we will begin harvesting the Daikon Radishes. The word daikon comes from two japanese words meaning large root, Daikon Radish originated in the meditereanean but became popular when introduced to the Orient. This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. They are also preserved by salting as in making sauerkraut. Daikon is also used in soups and simmered dishes. Don’t through away the leaves since they are rich in vitamin C, beta carotene, calcium, and iron and can be used as cooking greens.
This week we will again be harvesting Kohlrabi, the name means cabbage-turnip and refers to the flavor. Remember that the leaves, stem and bulb are all edible raw or cooked. Some more ideas for preparation are to use them for cole slaw, or boil and mash the bulb for mashed kohlrabi.