Farm share, week 15

[magid]

• three pounds of carrots
  
• three pounds of potatoes
  
• three pounds of daikon (I chose smaller ones, and mostly purple, some white)
  
• two pounds of spinach
  
• four sweet peppers (I chose mostly-red bells, some with a touch of purple (!))
  
• six heads of garlic
  
• six leeks
  
• two heads of cabbage (I chose small green cabbages over larger Napa ones, because I still have both of last week's Napa ones in the fridge... oops)
  
• take-what-you-want herbs (I took a bunch of rosemary, and some tarragon, leaving the shiso, thyme, and oregano, plus possibly something else)
  
• take-what-you-want hot peppers (I took a bunch of jalapenos, a few Thai bird peppers, a cayenne, and zero habaneros, because I am a wimpy person who does not want murder pepeppers)

First thoughts: jalapeno poppers again, maybe with nondairy cream cheese this time. Okonomiyaki, using cabbage, carrot, daikon, and some allium. Sauted spinach with garlic. Roasted chicken and potatoes with rosemary (this has been stuck in my head for over a week now, so it should probably happen soon). Some kind of daikon-carrot slaw, perhaps with Napa too. Mayo-dressed cole slaw. Roasted cabbage, possibly also with potato. Potato-leek soup, possibly using some corn stock as part of the base.

More daikon uses welcomed!

Comments

[cellio]

I love pickled daikon.

[magid]

I do fridge-pickled daikon, and also canned pickled daikon, sometimes paired with carrots. I do try to do batches with Asian-ish flavors (ginger, scallion, etc.).

I just poked around the internet, and this daikon pickle looks interesting, though I wonder if it might look odd with purple daikon instead of white.

[minoanmiss]

Awww, I know two tricks for making habaneros easier to deal with.

[magid]

I'd love to hear them - there will likely be hot peppers for another couple of weeks, at least!

[minoanmiss]

1) rum (or any 40 proof alcohol -- being hamaicans we used rum) 2) honey

Method:

choose an edible infusable preservative and half-fill a small jar de-stem the habaneros cut the habaneros in half from top to bottom remove seeds if you like submerge habaneros in jar until jar is full refrigerate for a week use the rum or honey in dishes and top up as needed.

Both extract more flavor than capsaicin but they never seem to render the habaneros unusable themselves.

[magid]

Ooh, interesting!

I've infused hot peppers (also other veg and other fruit) in alcohol before, on the way to making liqueurs, using the boozy produce as byproduct, and I've fermented thin slices of ginger in honey (which makes it much thinner than I'd expect, given how solid ginger tends to be).

I tend to have more honey around than rum (and should be getting new honey soon, despite the backlog, because I like having a new honey for Rosh Hashana), so perhaps that will work well.

Side note: when I was getting the seeds and membranes out of the jalapenos, the melon baller turned out to be a pretty effective tool. So now it's not just a one-purpose (sphere-cutting) implement. Yay!