Florida Organic Produce Delivery – January, 07-11 2013

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Florida Organic Produce Delivery
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 Chantenay Carrots

Chantenay carrots, botanical name Daucus carota, are a Western variety of carrots. Western carrot varieties are classified by their root shape and orange flesh, which is attributed to the tap roots containing high levels of carotenes. Young Chantenay carrots require no peeling, making them entirely edible while also requiring little prep time. They make a quintessential salad, crudite and soup ingredient. Chanteney carrots pair well with almonds, bacon, butter, radishes, hazelnuts, olive oil, cheeses, especially cheddar, parmesan and pecorino, cream, ginger, cardamon, potatoes, mushrooms, garlic, shallots, tomatoes, red wine and balsamic vinegar. Chantenay carrots will keep in cool, dry storage for up to a month. Scrub thoroughly when preparing. Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them unsuitable for eating.

Chervil Chantenay Carrots

Chervil Carrots

INGREDIENTS

  • 1 pound/454 grams Chantenay carrots
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh chervil, divided (substitute parsley if chervil is unavailable)
  • Salt
  • Pepper
  • 1 teaspoon unsalted butter

PROCEDURE

  1. Preheat the oven to 400 degrees F/205 degrees C.
  2. Toss the carrots with the olive oil, 1 tablespoon chervil, and salt and pepper. Be somewhat liberal with the salt, to counteract the sweetness in the carrots. Spread the dressed carrots on a baking sheet, and roast for 20 minutes.
  3. While still hot, toss with the remaining tablespoon of chervil, the butter, and a bit more salt and pepper. Serve!

Serves 4

Warm Organic Carrots with Puy Lentils and Summer Savoury
This dish is perfect to enjoy as a side with roast chicken or on it’s own as a warm salad

Honey Nuts

  • 1tbs olive oil
  • 20g pecan nuts
  • 15g sunflower seeds
  • 15g pumpkin seeds
  • 2tbs honey

Heat a medium non-stick frying pan, add the oil, pecan nuts and seeds.

Toast the seeds and nuts until hey start to take on a golden colour, reduce the heat and add the honey, stir continuously to prevent the nuts from burning.

Once you are happy with the colour transfer the honey nuts to a lined baking tray to cool them rapidly, set aside.

Organic Carrot and Puy Lentils

  • 400g organic small carrots or Chantenay carrots will work well
  • 100g cooked puy lentils
  • 1 orange pepper
  • 1 clove of garlic, crushed
  • 1tbs chopped summer savoury
  • 1tbs honey
  • 1tbs extra virgin olive oil
  • 5g fresh grated ginger
  • Juice and zest of half a orange
  • 1tbs soy sauce
  • Salt and freshly cracked black pepper
  • 1/2 tsp Nigella seeds or black onion or kalonji seeds

Wash the carrots, remove the green leaves but leave the long root, it looks pretty.Blanch the carrots in boiling salted water until tender, refresh in ice cold water.

Wash the pepper, cut in half, remove the seeds and cut the pepper into long strips.

Heat  a large non-stick frying pan add the oil, and on a moderate heat saute the sliced peppers, crushed garlic and blanched carrots for 3 to 4 minutes,season as required, add the drained cooked puy lentils and cook further for another 2 minutes.

Add the honey, juice and zest of orange, soy sauce and ginger, cook for a few minutes until the liquid thickens and starts to coat the carrots,this should not take longer than 2 minutes.

Transfer the cooked carrots to a serving dish, fold in the nigella seeds, toasted honey nuts and chopped summer savoury and serve.

Serves 4

 Produce List for the week of January, 07-11 2013:

* Lettuce Green Leaf (Fl)
* Greens-Chard Bright Lights (Fl)
* Onion Leaks
* Radish Daikon
* Carrots Chantenay w/tops
* Cabbage Red (Fl)
* Cucumbers
* Zucchini Squash (Fl)
* Avocado (Fl)
* Tomato Slicer (Fl)
* Bok Choy (FL)
* Lemons
* Oranges Navel (Fl)
* Grapefruit White (Fl)
* Bananas
* Apples Gold Delicious 
* Blueberries

 

 Daikon Radish

Daikon Radish

The Daikon Radish is a long, white, slender vegetable that is widely used throughout Asia. If you’ve never tasted a daikon radish before, then you don’t know what you are missing. It’s unlike anything else: a little sweet, crisp and with this amazing freshness to it. Oh, I can’t say enough good things about daikon radishes. It is very low in calories, fat-free, cholesterol free, good source of vitamin C….
How to Store Daikon: Easy! in the fridge, in a bag, it will last days/weeks.

 Spring Rolls Are Easy To Make With Daikon Radishes

  • Daikon Spring Rolls
  • 1 large Daikon Radish
  • 1 tablespoon olive oil
  • pinch salt
  • 1 handful of Kale (I prefer curly kale)
  • 4 oz brown rice noodles
  • 6-8 spring rolls wrappers
  • Sauce:
  • 2 tablespoons tahini
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame seeds
  • 1 tablespoon honey
  • ½ teaspoon chile flakes, optional

daikon radish recipes

  1. Preheat oven to 350?.
  2. Slice radish in to 2 strips and toss with olive oil and salt. Roast until tender, 15-20. While is roasting, destem and roughly chop the kale, set aside.
  3. Bring a pot of water to a boil and cook brown rice noodles until tender, 4-6 minutes. Drain and set in your assembly station.
  4. Once radishes are ready, set up your spring roll rolling station with the water, radishes, kale,rice noodles, and a place to roll/cut each spring roll.
  5. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with veggies and noodles. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  6. Once done slice in half and serve.
  7. To may the tahini sauce, whisk ingredients together and taste. Adjust according to desired taste.

 Try A Daikon Radish Salad!

daikon radish recipes

  • 1 lb white radish (daikon, korean)
  • 12 tbsp red pepper (powder)
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 garlic cloves (finely chopped)
  • 2 green onion (finely chopped)
  • 1 12 tbsps white vinegar

 Directions

  1. Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
  2. Place the radish in a medium bowl and mix with the red pepper powder.
  3. Add the sugar, salt, green onion and garlic, stir to combine.
  4. Sprinkle the radish mixture with the vinegar and mix well.
  5. Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
  6. Refrigerate until ready to serve.

 The Japanese Know How To Eat Daikon Radishes Cooked!

Japanese daikon radishes

  • 1 whole daikon radish, about 1 foot long and 2-inches wide.
  • 1 cup sake
  • 1/4 cup mirin
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1/2 cup water
  • 1 small piece konbu (dried sea kelp, optional)
  • 12 pieces baby bok choy (About 1/4 pound)
  • 1 cup frozen edamame
  • 4 scallions, thinly sliced

 Directions:

  1. Peel daikon and slice into 1-inch thick rings. Combine sake, mirin, soy, sugar, water, and konbu (if using) in a medium saucepan. Add daikon slices. Bring to a boil over high heat. Reduce to a bare simmer. Cover and cook, turning and rotating daikon occasinally until daikon is completely tender and colored all the way through, about 1 hour.
  2. Carefully remove daikon with a slotted metal spatula. Bring liquid to a simmer and add bok choy and edamame, Cook until bok choy is just wilted but still crunchy and edamame are cooked through but still bright green, about 2 minutes. Divide bok choy and edamame into individual small serving bowls. Add sliced daikon. Top with scallions and serve.

Noodle Bowl with Vegetables 

This is a straightforward and delicious noodle bowl. The broth is delicious, so keep it in mind for variations throughout the year. The stir fry can also be modified based on what’s available each season. If you want to make this fancier, finish it with a nice piece of white fleshed fish. If your daikon comes with its greens and they are in good condition, wash, chop, and add those to the stir fry.

1 piece kombu
3 lemongrass stalks, smashed and chopped
1 spicy chile, halved
1 onion, halved and thinly sliced
2 inches ginger, peeled and sliced
2 T sake
2 T mirin
2 T soy sauce
grapeseed oil
1-2 daikon, peeled and julienned
2 carrots, julienned
1/2 head napa cabbage, shredded
6 shiitake mushrooms, stems cut off and thinly sliced
1 red onion, thinly sliced
1 c mung bean sprouts
soy sauce
toasted sesame oil
3 oz somen noodles
scallions
cilantro
sesame seeds

In a saucepan, add 4 cups of cold water, then add the kombu, lemongrass, chile, onion, ginger, sake, mirin, and 2 T of soy sauce. Bring to a boil, then simmer, uncovered, for 15 minutes. Strain, return to the saucepan and reduce to 2 cups. Taste to make sure you like it.

Heat a pot of water to boiling.

In a very large skillet or wok, heat some grapeseed or peanut oil and add the daikon, carrots, napa cabbage, mushrooms, onion, and bean sprouts. Stir fry until everything has wilted and softened, then toss in a little salt and a tablespoon each of soy sauce and toasted sesame oil. Warm through, remove from heat, and taste for seasoning. Adjust if necessary.

Drop the somen into the boiling water and boil for exactly 2 minutes. Drain, rinse with cold water, and divide the noodles between 4 large bowls.

Top the noodles with the vegetables, then ladle in the hot broth. Finish with chopped scallions, cilantro, and some sesame seeds. You can also pass spicy chili oil around with these at the table for those eaters who want a little kick.

 

Simmered Pork and Daikon

Simmered Pork and Daikon

 

This is a dish you want to cook the night before, keep in the fridge and then reheat. Like a great stew, waiting a day will give the flavors extra time to leisurely mingle and deepen. The daikon tenderizes the pork as it cooks, while the pork flavors the daikon, so both ingredients turn out super delicious. Here’s the recipe, give it a try:(Serves 4)

3-inch piece of kombu
1 pound daikon, peeled and cut into 2-inch long quarters
3/4 pound fresh pork belly, cut into chunks about the size of daikon pieces
3 cups water
3 tablespoons soy sauce
3 tablespoons sake
3 tablespoons sugar

  1. Add the kombu, pork and daikon in a large pot in this order: Kombu on the bottom, pork on the kombu, and daikon on top of the pork (the daikon can break apart during cooking if the pork’s on top of it). Add the water. Make sure the ingredients are covered with the water; add a little more if needed. Bring the pot to a boil over medium heat.
  2. When the liquid boils, remove scum from surface and cover with an otoshibuta. (If you don’t have one, no problem, just fashion the drop lid from aluminum foil and make a hole in the center for steam to escape.)
  3. Simmer on low heat for about 40 minutes, until daikon is tender (test by inserting a chopstick into a piece of daikon; if it goes in easily, it’s tender.)
  4. Add the soy sauce, sake and sugar, cover again with the otoshibuta and simmer for 20 minutes more on low heat.
  5. Serve with thinly sliced scallion, or needle-cut ginger

Vietnamese Daikon and Carrot Pickles 

Vietnamese Daikon and Carrot Pickles

Prep time: 20 minutes
For a lower glycemic option, you can substitute the 1 cup of sugar with 3/4 cup of agave syrup.

INGREDIENTS

  • 2 pounds carrots (about 5 medium sized carrots), peeled
  • 2 pounds of daikon radishes (about 2 large daikon), peeled
  • 1 cup plus 4 teaspoons of sugar
  • 2 teaspoons salt
  • 2 1/2 cups white vinegar
  • 2 cups warm water (warm enough to easily dissolve sugar)
  • About 5 pint jars

METHOD

1 Julienne the carrots and the daikon radishes. Cut them first crosswise into 2 1/2 inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

2 Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated. Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

3 Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

4 In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

5 Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.

Traditionally served in Vietnamese street sandwiches called Banh Mi. These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork, or even with salad or wrapped into a spring roll. Or just eat them straight.

Yield: Makes approximately 5 pints.

 

Easy Daikon Radish Salad

 

Daikon Salad Recipe

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.

Try Daikon Salad alone, with shredded carrots and peanuts or even in a wrap with grilled chicken. It’s also delish served alongside dishes like pad thai or chicken satay.

serves 4

GREEN AND WHITE CRUDITES WITH HERBED ANISE DIP

For dip:

1/2 cup
1/2 cup
1/2 cup
1 1/2 teaspoons
1 1/2 teaspoons
1
1/2 teaspoon
1 teaspoon
2 teaspoons
2 tablespoons
12 cups
plain yogurt
sour cream
mayonnaise
white-wine vinegar, or to taste
coarse-grained mustard, or to taste
large garlic clove, minced and mashed to a paste with
salt
aniseed, crushed
Pernod, or to taste
chopped garlic chives or other fresh herb
assorted crudites such as blanched broccoli and cauliflower flowerets, snow peas; raw sliced celery, fennel, cucumber, and daikon; carrots

Make dip:
In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just before serving, stir in fresh herbs Arrange crudites decoratively on a tiered serving plate or in a large basket and serve with dip.

GREEN AND WHITE CRUDITES WITH HERBED ANISE DIP

 Try this with the garlic chives and green onions…

1
4 ounces
1 tablespoon
1 teaspoon
1 tablespoon
2 teaspoons
1 1/2 teaspoons
1/2 teaspoon
1/8 teaspoon
4 ounces
daikon (Japanese white radish), peeled
cream cheese, room temperature
fresh dill, finely chopped or
dried dillweed
finely chopped fresh Italian parsley
drained capers
Dijon mustard
grated lemon peel
cracked pepper
sliced smoked salmon, cut into 1-inch-wide strips

Cucumber slices Fresh dill sprigs Lemon slices Using vegetable peeler, cut off thin 8×1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon. Serves 12.

Bon Appétit!

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