As the break in the rain has continued and grown, we keep expanding our planting plan, hoping to get as much in the ground as possible. Still, it is too wet to bring in the tractor so we are moving at a slightly slower pace. It feels good to work in the fields and to have our hands in the soil again.
When I read last week's post again today, I had to laugh. "A warm spell" sounds so mild compared to what the weather was today. It was hot; almost like summer. I can't say that I did not enjoy it but it is a sharp contrast to just a few weeks ago.
This week's pick list:
Check out the sorrel in the herb garden!
Spicy Roasted Daikon "French Fry", adapted from cookingontheweekends.com
¼ cup grape seed oil
1½ teaspoons chile paste (I like Sambal Oelek)
1 teaspoon Tamari or soy sauce
½ teaspoon freshly grated ginger pulp
½ teaspoon maple syrup
½ teaspoon sea salt
5 cups peeled, sliced Daikon radish (see instruction no. 2. for instructions)
Preheat the oven to 475 degrees F, and adjust a rack to the center.
Cut the daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the daikon slices to a baking sheet and set aside.
In a small bowl, combine the oil, chile paste, Tamari or soy sauce, ginger, maple syrup, and salt.
Drizzle this over the daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
Place the baking sheet in the preheated 475 degree F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/filp them about halfway through the cooking time.)