tag:blogger.com,1999:blog-6670240581789114113.post3679214953329307827..comments2021-01-17T05:14:15.492-05:00Joan Lambert Baileyhttp://www.blogger.com/profile/03115423496781398997[email protected]Blogger4125tag:blogger.com,1999:blog-6670240581789114113.post-84814099744029821622010-10-07T18:01:52.308-04:002010-10-07T18:01:52.308-04:00They are amazingly flexible. Well, flexible in terms of cooking, that is!Joan Lambert Baileyhttps://www.blogger.com/profile/03115423496781398997[email protected]tag:blogger.com,1999:blog-6670240581789114113.post-16034723824036633672010-10-06T19:38:04.186-04:002010-10-06T19:38:04.186-04:00Sounds delicious. It's fun seeing all the things you can do with daikon (^o^)Lisahttp://www.thefrugalgarden.com/about[email protected]tag:blogger.com,1999:blog-6670240581789114113.post-45645481792628654762010-10-06T01:58:34.485-04:002010-10-06T01:58:34.485-04:00Good 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!Joan Lambert Baileyhttps://www.blogger.com/profile/03115423496781398997[email protected]tag:blogger.com,1999:blog-6670240581789114113.post-2286390917698915452010-10-05T20:05:07.826-04:002010-10-05T20:05:07.826-04:00What to do with the daikon then, a little bit of Namasu perhaps?Lisahttp://www.thefrugalgarden.com/about[email protected]