Spicy Chinese Slaw

This recipe is from The Joy of Cooking.  If you haven't checked out this "old" cookbook lately, you should.  The newest version is jam-packed with tips and great recipes.

This is a great way to use napa cabbage.  It's so tasty.  We followed the recipe using napa. You can sprinkle on the chile pepper at the table so people who aren't spice-lovers will still eat the salad.

Slice into 2-inch matchsticks one of the following:

• 2 - 3 kohlrabi, peeled (here I'm sure they're talking about Early White kohlrabi which is about 2 - 3" in diameter.  If you're using the Gigante that we're harvesting now, you'll probably only need 1/4 kohlrabi), or
• 5 small cucumbers, peeled and seeded, or
• 6-inch piece daikon (or 3 cups) radish, or
• 3 cups shredded cabbage

Place cut up veggie into a glass bowl and toss with 4 T salt (we used kosher)
Let stand to drain, 30 - 45 minutes.  Rinse the vegetables under cool running water to wash off the salt.  Drain well, place in a bowl and stir in:

• 2 T minced garlic
• 1 1/2 t. minced red chile pepper or 2 T crushed red pepper flakes
• 1 T sugar
• 1 T red wine vinegar (I think I used rice vinegar here)
• 1 1/2 T extra virgin olive oil
• 1 1/2 to 2 T toasted sesame oil
• Salt to taste

Marinate for a minimum of 1 hour.  Serve at room temperature or chilled.  Will stay fresh for 2 - 3 days in the refrigerator.

It's so good, it might make this year's Thanksgiving menu.

Kohl Rabi, Turnips, Radishes, etc.

Kohl Rabi is a tasty root veggie.  Well, it's kind of a root - it actually forms a bulb above ground.  Some people describe it as a mix of turnip and cabbage.  If harvested during the colder months, it is sweet and juicy.  During the days leading up to summer, it can become more bitter, spicy and woody.  So, if you try it in late June or July and don't like it, give it another go in October or later.  The frost/colder temputure really brings up the sugar content of this veggie.

Turnips or kohlrabi or radishes or daikon radish or rutabaga:

A few ideas on how to use:

1. We generally eat these raw.  The children, for some reason, prefer all members of the cabbage family raw.  This includes cabbage, kale, collards, kohl rabi, turnips, etc.  We peel the kohlrabi or turnip with a paring knife and then slice it and serve fresh with salt and sometimes a little lime which is squeezed on the slice. We generally don't peel radishes.  Depending on your spice preference, you can peel daikon radish.  If you don't, it will be spicier.  Which is generally OK after a frost but can be really overwhelming before a frost.  So taste it to see if you like it.
2. You can include these in a combination with other root veggies for roasting.  Cut up all root veggies and toss in olive oil, salt and any other dry spice that you like and roast at 350 or 400 until they are fork-tender.  Turn a few times to brown.  Yum.
3. You can cut up into 1/3" wide strips x 1/2" wide and sautee with your greens.  The root veggies add a bit of crisp texture to your greens.
4. You can add to a pot roast.  These white root veggies, including radishes, daikon radish, rutabaga, etc. will absorb the flavor of the meat and impart a bit of their own flavor on the dish.  Again, it's a nice texture combined with meat - definitely comfort food.
5. You can cube any of these veggies, par boil them until tender, drain and toss with a little butter and salt and serve as a side dish.
6. For spicier root veggies, some people grate and combine with tuna fish or saute some and serve as a bed with fish.  It's not always horse-radish hot but can be.  Cooking will tone down the spice.
7. Don't forget that the greens of all of these veggies are high in vitamin C.  All greens make a nice pesto - some spicier than others.  Radish greens are very tasty sauteed with a little butter and salt.  Try it, I think you'll like it.

 How to store:
All of these will store for months.  Remove the tops immediately and store separately in the fridge.  Place root veggies in a sealed plastic bag with a little moisture in the crisper.  Should keep for 2 months or more as long as they don't freeze.

Pork and Daikon Radish Soup

This recipe was forwarded by Jeannie - one of our members.  She reports that it's tasty and slightly spicy.  Thanks, Jeannie.

From http://daikonradish.com/recipes/pork-bone-daikon-radish-soup/

Ingredients

1 lb pork bones or pork ribs
1 lb Daikon radish
Green onions and/or cilantro  (I used1.5 large leeks)
Grated fresh ginger (about 2 inches of a regular size ginger)

Directions

Boil pork bones for approximately 5 minutes. Remove and discard water. This gets rid of the scum that floats to the top.
Add ginger and pork bones to 4 cups (or enough to cover all the ingredients) of fresh boiling water for 10 minutes then reduce to a low boil and cook for at least 90 minutes.

Chop Daikon radish. Slice the radish into 1/4 – 1/2 inch thick circles and then chop them into quarters.

Add Daikon to soup and let cook for 20 minutes.

Add chopped green onions or cilantro, salt to taste.

Makes 4 servings.