F26 (WK7): Radish Buffet!
Dear Farm Community,
Root veggies are on the rise!! We’re deep enough into fall now that we’re starting to see harvests of radishes ~ we grow a pretty wide array of radishes believe it or not! There’s the standard red salad radish, the colorful easter off radishes, the mild two-tone French breakfast radish, and winter radishes galore. This year we’re growing four kinds of winter radishes: Green Luobo, Purple Daikon, Pink Daikon, and Watermelon Radish! We had our first harvest last week and decided to to a lunchtime taste test across the four varieties…
Here are our farmerly findings and tasting notes ;-)
Pink Daikon - Pretty mild, with just a little peppery heat and a nice subtle sweetness. A bit softer and more tender than the others.
Purple Daikon - SUUUPER CRISP! A little thicker-skinned than the others, and definitely packs more of a spicy punch.
Green Luobo - The crowd favorite! A little earthy and milder than the pink and purple varieties, it reminded us of the sweet hakurei turnips we grow. Something about this one just really won us over :-)
Watermelon Radish - The mildest of the bunch! Sweet, delicate, and surprisingly floral.
Our first harvest of winter radishes was a delicious success! Radish flavor isn't set in stone, though. All crops respond to their growing conditions - sometimes that response is the way a crop looks, and other times it shows up in how it tastes. Things like weather, temperature, water availability, and pest pressure can all be quite influential! A radish that has experienced a little stress in its growing conditions might develop more of a spicy kick, meaning the same variety can taste differently from one harvest to the next. Just one of the many quirks intrigues of eating seasonally! But we were happy to get a slice of what these radishes are like now, and we hope you will too! You can find these in CSA shares this week (woo hoo!) and at markets!
Another seasonal delight we got to partake in this past week was the Sweet Potato Milkshake at the new Firefly Farm Stop ~ made with our very own sweet potatoes!!! DHF farmers have been superfans ever since it opened up a month ago. Because it’s so close to the farm and their menu is absolutely loaded with farm to table goodness, we are kind of obsessed. Not only does it have amazing prepared foods and sweet treats, it also has a ton of local fresh produce, meat, milk, eggs, bread, pantry staples, flowers, and local handmade goods.
We descended upon the sweet new spot en masse last Wednesday. Literally sixteen of us all ordering milkshakes ~ Bless their hearts for being more than happy to whip up a couple gallons of their incredible sweet treats while we filled their shop with the chaos of a million overlapping conversations. Our official review: holy sh*t that was SO GOOD.
Firefly farm stop officially gets all of the thumbs up, so be sure to stop in if you’re in Winterville, check out their website, and give them a follow on instagram! :-) Their hours are Monday through Saturday, 8:30AM - 7:30PM!
Let’s circle back to those winter radishes shall we?? Winter radishes are SO much more versatile than you might think. They're delicious raw, pickled, roasted, or simmered into soups and stews. If you're looking for a little inspiration, we've got a few recipes to get you started!
For something fresh and crunchy, try this Japanese Daikon Salad with Sesame Soy Dressing, which combines thinly sliced radish with a savory sesame dressing and a sprinkle of seaweed. If you are looking for Katsuobushi or Nori, check out Fooks or Orient Mart! If you're a pickle person, these Quick Pickled Watermelon Radishes couldn't be easier (you can use the other winter radish varieties, too. We won’t tell). They're sweet, tangy, exceptionally pink, and make a great topping for rice bowls, sandwiches, or salads. Of course, the tried and true winter radish role is sliced and added to salads ~ a classic for a reason.
Lastly, here's a personal favorite that's hardly even a recipe: slice your winter radishes into thin rounds and top each one with a little smoked salmon. THAT'S IT. The crisp bright radish round takes the place of a cracker and pairs wonderfully with the rich, salty salmon. It's one of my favorite easy savory breakfasts, and can also be an afternoon snack or fancy-looking hors d'oeuvres that takes approximately zero effort to make. SO GOOD!
Thanks for your support!
Diamond Hill Farmers
our farm → your table:
standard share: cilantro, winter radish, spicy mix, squash, collard greens, sweet potatoes
large share: cilantro, winter radish, spicy mix, squash, collard greens, sweet potatoes, fennel, broccoli