So, one of the really cool (and occasionally frustrating) things about getting a CSA box is you never know what you’re gonna get. This week, we got 2 watermelon daikon radishes. What are they, you ask? According to our CSA newsletter:
This large round root veggie with a beautiful burst of magenta color in the center is related to the turnip and horseradish. It has a crispy texture and a mildly sweet and peppery flavor. This interesting radish can be cooked like a turnip, sautéed, braised, added to a lovely stir-fry or stew. It can also be eaten raw as a lovely accompaniment to salad or sandwich.
Oh, so THAT'S why they call it a watermelon daikon radish!
Since we had already defrosted some Marin Sun Farms ground pork for a misnamed “stir-fry mix” (more on that in the next post), we decided to make a stir-fry with the watermelon daikon radishes, broccoli, and pork. We also made sautéed collard greens with garlic, salt, and pepper. Yum yum!
Makes a beautiful stir fry, dontcha think?
As promised, the watermelon daikon was indeed crispy, mildly sweet, and peppery. It’s less watery than regular daikon, and crispier than broccoli stems. I liked them! They’re pretty unusual though, so I’m not sure where to get more if I wanted them, but they were definitely a fun treat. Highly recommended!
I love those and I also had never had them before I joined my CSA.
What a beautiful color. I’d never heard of these until today- oh the joys of CSA and being in California!
I was sad to read how your turnips went to waste. You could have made Turnip Veloute
http://www.craigieonmain.com/?p=1093
or for a more decadent version with bacon:
10 medium turnips (2.5 lbs thinly sliced)
4 T butter or bacon fat
.25 lbs smoked ham or bacon
1 onion finely chopped
3 cups chicken stock or vegetable broth
.5 cup cream
Thanks for the recipe, Michael. Unfortunately, when we’ve gotten turnips from the CSA, it tends to be a small bunch, probably about half a pound. The recipe does sound yummy though.