This week’s box included: Napa cabbage, sweet potato, butternut squash, bell peppers, daikon radish, hot peppers, potatoes, grits.
The daikons have arrived! Yes, in the waning days of our 2021 CSA, it’s time for the daikons. This may be the most challenging vegetable in the box each year. I usually take the first daikons and pickle them because I love that lightly brined crunch in sandwiches. We have a whole section on daikon at grassfedcow.com and you’ll find a few pickling ideas there.
But I was having dinner with friends last night – outdoors on a patio! – and the subject of daikon came up. We all agreed we love banh mi and the sandwich would not be the same without pickled daikon. But what do you do when the daikons keep getting bigger and you have all the pickled daikon you need. I mentioned the Daikon Radish Fry recipe we’ve got posted – always a winner – and someone said they were going to try mashed daikon this year.
I have this chicken thigh recipe (down at the bottom) that I’ve been wanting to try. It was in Bon Appetit. So most of my daikon this week will go into this recipe. The original called for cucumbers, too, but I’m just going with daikon. And one of those friends at dinner gifted me with a bunch of radishes (none this week in our box!) so that’s going in as well. It’s really just another version of pickled daikon!
No red grits in our box – we got plain old white grits and we are happy with those. Having them tonight with the last of our sauteed mustard greens from last week.
We also received a really large Napa cabbage. It’s a lot for just one meal. So I’ll slice up some to add to tacos later in the week and the think about maybe the Napa Cabbage and Mushroom Lasagna. A great way to use up a big cabbage. And some of those potatoes that keep appearing in the box.
Chicken Thighs with Crunchy Summer Veg
4 skin-on, bone-in chicken thighs (about 1 3/4 pound total)
2 teaspoon extra-virgin olive oil
Kosher salt
2 teaspoon mustard seeds
1 teaspoon fennel seeds
1 4″ piece daikon, very thinly sliced
1 bunch red radishes, trimmed, very thinly sliced
1 bunch scallions, sliced 1/2″ thick
3 tablespoons (or more) red wine vinegar
Lightly crushed salted pita chips (for serving)
Heat a medium heavy skillet, preferably cast iron, over medium.
Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a 1/2″-deep slash along both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. Add oil to pan.
Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere. Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18–20 minutes. Some seeds will end up in the pan, which is fine as they will flavor the oil. Spoon out any that are burning. Turn chicken and cook on second side until just cooked through, about 4 minutes longer. Transfer to a platter and let rest 10 minutes.
While the chicken rests, toss daikon, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.
Cut chicken off the bone, then slice crosswise into 1 1/2″–2″ pieces.
Gently toss chicken and pita chips into salad. Taste and season with more vinegar and/or salt if needed.