This week’s share saw 2 more enormous daikon. I confess to being a bit stumped by this vegetable. Last week I tried to boil it with a miso glaze. I guess it’s a traditional Japanese treatment, but neither Sam nor I could really get it down. My favorite use has been the fried cakes, which I may have to return to this week. I’m considering glazing one with a maple glaze to see what that does. If it turns out well, I will be certain to share it here!
- Pea salad with dill
- Daikon cakes
- Pasta with chard and mushrooms
- Spinach soup
- Glazed carrots
- Beet and goat cheese side dish