Now is the season for daikon radishes. I expect we’ll see them grow bigger and bigger each week until the 2019 CSA season is over. They are a challenge for many. So big! Not something we know much about! So radish-y!
We have a half dozen or so recipes on the Riverview website including the one I always make when daikons first arrive, Daikon Radish Fries. Use the daikon with or without the pretty red radishes from the box in this Radish-Potato Salad from Scott Serpas. And of course, daikon radishes make great pickles (cut them into julienne strips and put them on your banh mi). Or kimchi! (use them as part of the mix or make it totally with daikon)
That little bag of lunchbox peppers reminded me of this recipe from Jenn Robbins of Good Foods Kitchen (yes, I am such a fan of hers). We ran it in the AJC after she demoed them at Peachtree Road Farmers Market. Use the little peppers and augment with some of the bigger ones. Perfect for entertaining and it’s getting to be that time of year. If you don’t have a hot pepper on hand, add a pinch or two of red pepper flakes.
Whipped Chèvre with Candied Sweet Peppers
1 pound chèvre, preferably from our friend Mary at Decimal Place
1 to 2 tablespoons heavy cream
Kosher salt
1/2 Candied Sweet Peppers (see recipe)
In a small mixing bowl or stand mixer, let the chèvre come to room temp. Add the heavy cream and salt, then mix thoroughly until the cheese is a spreadable consistency. Spread the chèvre into a serving bowl, then spread the candied sweet peppers on top to serve.
Candied Sweet Peppers
12 small sweet peppers (or whatever is on hand to make about 4 cups)
1/3 cup dry sherry
1 1/4 cups granulated sugar
1/4 cup water
1 garlic clove, slivered
1/2 small hot pepper
Pinch kosher salt
1 tablespoon sherry vinegar
Beginning at the bottom, slice the peppers into thin rings up to the seeds about 1/8-inch thick. Then deseed and julienne the remainder of the pepper. You should have a volume of almost 4 cups. Set aside.
In a small saucepot, add the sherry, and reduce by half. Add the sugar and water and bring to a full boil. Add the sweet peppers, hot pepper, and garlic to the pot and stir, keeping the burner on medium-high heat. The syrup will not cover them completely at this point, but the peppers will release water to bring up the volume of the syrup. Cook the peppers until the syrup has reduced and the peppers are opaque. Season with salt and sherry vinegar, then set aside to cool. Yield: 1 1/2 cups
Butternut and Apple Stew
Brookhaven Farmers Market offered a variation of this stew in their e-newsletter and I realized I had never made butternut squash stew with apples. It’s an inspired combination.
1 pound cubed butternut squash
1 cored and cubed apple
1 chopped onion
1 tablespoon grated fresh ginger
Pinch red pepper flakes (or as much finely chopped fresh hot pepper as you like)
Curry powder, to taste
Salt, to taste
Coconut milk and vegetable stock or water, enough to cover the vegetables/fruit
Chopped peanuts and cilantro, for garnish
In a large saucepan, heat oil over medium heat. Add squash, apple, onion, ginger and pepper flakes. Saute until onion is soft, about 5 minutes. Add curry paste and salt and taste for seasoning. Cover vegetables/fruit with liquid and cook until everything is tender. Mash in the pot to break up some, but not all, of the squash and apple. Garnish with peanuts and cilantro. Yum.