Daikon LOVE
Often mistaken for a parsnip, the daikon with it’s light peppery taste is a close cousin to the colourful French Breakfast radishes we grow here at the Feedback farm in Newcastle, NSW. Whether you shred it into a coleslaw, roast, pickle it or just like chomping on it raw. Your weekly eating is far better for having daikon regularly in it. High in Vitamin C, daikon is also known to aid digestion. After receiving your organic vegetable box, store them in the fridge with stems cut off (these can also be eaten) for up to a week — and no need to peel the daikon skin before eating, they are good to go.
Daikon Slaw
daikon
carrots
radish/beetroot (optional)
finely chopped fresh coriander
3 tablespoons of olive oil
2 tablespoons of apple cider vinegar
1 teaspoon of dijon mustard
juice of a lime
1 clove of crushed garlic
salt to taste
Take your daikon and of which you can either shred, grate or thinly slice, then take your carrots and do them in the same way. In a clean empty glass jar add your salad dressing ingredients and shake the bejesus out of it. Mix that through your daikon mixture and add that delicious beauty to pretty much any meal you eat. A fresh, tasty, zingy salad that says ‘g’day’ to your taste buds!
What’s in season for August?
Baby Beets . Broccoli . Cabbage . Carrots . Cauliflower . Chillies . Coriander . Daikon .
Potatoes . Pumpkin . Onions . Radishes . Salad greens . Silverbeet . Snow Peas . Swiss Chard . Tomatoes
Subscribe to an organic vegetable FeedBox today.
Tickets for our next Family Open Day on the 23rd of August are also now available.
