Atomic Red Carrots

sheri — Fri, 29 Dec 2023 17:45:41 +0000

Atomic Red Carrots have a dark red nutrient-dense skin high in lycopene and the inner flesh has a bright orange color with a sweet carrot flavor. Carrots are such a great ingredient for so many dishes! Some favorites are in spring rolls, bahn mi sandwiches, bao buns, or simply roasted.

How to Store Carrots

Wash well before using.
Wrap in damp kitchen towel and store it for up to two weeks in the fridge.

Cooking Ideas for Carrots

Raw: Carrots daikon radishes just like you would a carrot and include them in salads, sandwiches, tacos, burritos, spring rolls, or toast. Round slices add a lovely crunch to avocado toast. I have even been known to eat them raw like a carrot, but I am weird and like strong flavors.
Roasted:
Pickled or Fermented: Carrots are a classic ingredient in many ferments and can be pickled—excellent for tacos, spring rolls, banh mi sandwiches, or steamed bao buns.
Desserts: TBD
Freezing: TBD

Recipes for Carrots

Carrot Salad Recipe at Love and Lemons (all carrots, so good!)
Honey Roasted Carrots Recipe at Allrecipes (classic)
Roasted Carrots and Potatoes Recipe at Allrecipes (great pairing)
Quick Pickled Carrots at Minimalist Baker (great for spring rolls)
Simple Fermented Carrots Recipe at Farmhouse on Boone (very healthy)
Lacto-Fermented Carrots Recipe at Fermenters Kitchen (even more healthy)
Almost-Raw Carrot Cake Bliss Balls Recipe at Love and Lemons (great hiking snack)
Steamed Bao Buns Recipe at Love and Lemons (fluffy and delicious!)
Banh Mi Sandwich Recipe at Love and Lemons (one of my favorites!)
Bibimbap Recipe at Love and Lemons (gochujang is next level)
Favorite Carrot Cake Recipe at Cookie and Kate (when you want something sweet)

Daikon Radish

sheri — Fri, 29 Dec 2023 17:45:40 +0000

Daikon radish is a popular Asian vegetable and one of the most common vegetables in Japan. It is a root that looks similar to a carrot except it is typically white in color and larger in size. Daikon radishes are subtly sweet and slightly spicy, a combination I adore! When eaten raw, it’s delightfully crunchy. When cooked, it becomes soft and tender and it’s mild flavor mellows even more when cooked. Daikon radishes can be added to salads, soups, relishes, or ferments and are also commonly used in stir-fries and kimchi. You can also slice Daikon and use it to top sandwiches or toast.

How to Store Daikon Radishes

Wash well before using.
Wrap it in a damp kitchen towel and store it for up to two weeks in the fridge.

Cooking Ideas for Daikon Radishes

Slivered and fried: My favorite way to eat daikon radishes is to slice them extremely thin and length-wise with a mandoline and then fry them in a little sesame oil, soy sauce, and a drop or two of liquid smoke. They carry the flavor nicely and make a great topper for salad, or vegan bacon in a BLT, if you cook them long enough to get crispy.
Raw: Slice daikon radishes just like you would a carrot and include them in salads, sandwiches, tacos, burritos, spring rolls, or toast. Round slices add a lovely crunch to avocado toast. I have even been known to eat them raw like a carrot, but I am weird and like strong flavors.
In Soups: Daikon radish is perfect for adding flavor and texture to soup. Shred it or dice it and add it near the end of cooking. This allows the radish to retain its crunch and get too mushy.
Pickled or Fermented: Daikon radish makes a great candidate for a pickle or a ferment. They are commonly used in kimchi. I sometimes make them into a quick pickle to add a little color and freshness to taco night!
Crispy chips: TBD
Substitute for carrots: TBD
Freezing: TBD

Vegetables – Rivers & Thyme Farm in Eugene, Oregon