Daikon Radish now at Farmer’s Market
Emily Gojmerac
Reporter
The Daikon Radish is a long white radish with a crunchy texture and a lightly peppery taste that is commonly used in Japanese cooking.
This radish can be eaten raw, cooked, or pickled. Compared to other radishes, it is milder in flavor and less peppery. When served raw, it’s mild and tangy with a crisp and juicy texture. When cooked, it has a concentrated sweet flavor similar to cooked turnips.
Daikon radish is known for its detox qualities that stimulate the elimination of fats and excess toxins. It is also low in calories and high in fiber, rich in potassium and vitamin C. Vitamin C helps promote wound healing, produces collagen and stabilizes blood sugar levels.
This radish grows in loose soil and is often used to break up heavy soil.
Rebecca Zuleger of We Grow Foods said, “We plant these radishes in the fall, they grow until October, and they are able to be stored in a cool dry place through March.
Daikon radishes have been known to be a healthy substitute for potatoes.
Recipe to try Air Fryer Radish Fries
1 pound daikon 1 tablespoon vegetable oil. 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp seasoning of choice. 2 teaspoons fresh chopped parsley (optional) Directions: Wash and peel daikon. Cut them into the shape you like.
Place daikon into a bowl and cover with salt, mix and leave for 30 minutes to release moisture. After 30 minutes, drain the excess moisture, put the daikon sticks on a paper towel or kitchen towel, and dry.
Place the daikon in a bowl and coat them with oil, seasoning, and garlic powder.
Pre-heat air fryer to 400F/200C. Let it run empty for a minute or two.
Lightly grease air fryer basket or tray with spray oil. Arrange the daikon slices on the air fryer tray. Give them some space so they do not overlap.
Air fry mode at 400F (200C) for 5 minutes. Open the air fryer, flip each daikon slice on the other side, and air fry for an additional 3-5 minutes or until golden brownish with caramelized crispy edges.
Taste and lightly salt if desired and season with fresh parsley.
The final Tuesday Farmer’s Market will be on Tuesday October 18, behind the post office. The last Saturday Farmer’s Market will be on Saturday October 29 at the Fair Grounds.
