Just as I am always amazed watching the compost bin do its thing, I am just as flabbergasted and thrilled each and every time a seed I plant sprouts. I stopped at the garden on Sunday to drop off some compost before heading to the park for the afternoon, and was utterly thrilled to see daikon, beet, haksai (Chinese cabbage), and radish sprouts!
Tuesday, October 5, 2010
New Life in Daikon Alley
Just as I am always amazed watching the compost bin do its thing, I am just as flabbergasted and thrilled each and every time a seed I plant sprouts. I stopped at the garden on Sunday to drop off some compost before heading to the park for the afternoon, and was utterly thrilled to see daikon, beet, haksai (Chinese cabbage), and radish sprouts!
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4 comments:
What to do with the daikon then, a little bit of Namasu perhaps?
Good thing you asked, Lisa! Just today we thinned daikon seedlings, and I'll be whipping up a most delicious salad with those young, tender leaves this evening. The daikon itself is terrific sliced and raw dipped in miso paste, or cut large and popped in soup. Put it in a bit late so it doesn't utterly dissolve for a crunchy-soft surprise. It's also quite good pickled, which I haven't tried just yet. I plan to do that with some of the vinegar left over from my umeboshi. (It's most likely a bit like the pickles you refer to in your comment.) I'll keep you posted!
Sounds delicious. It's fun seeing all the things you can do with daikon (^o^)
They are amazingly flexible. Well, flexible in terms of cooking, that is!
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