Winter is a time for slowing down and eating more comforting foods. As we tend to move less and eat a little more than we would in say the warm summer months, digestion can be a bit off. Enter the pickle! Pickles help with digestion and provide a nice balance of flavors. Plus, they extend the shelf life of your farm fresh veggies. In this version, I’ve paired sweet and sunny carrots with kohlrabi though you can use any root vegetables you like here. For just a touch more digestive and immune support, I’ve included fresh ginger root as well. My favorite way to eat these is to mix them with some avocado and cilantro for a quick and easy salad of sorts.. You can find this recent collaboration with Loam Agronomics over on their site.
Daikon radishes remind me of gigantic white carrots. Or maybe giant witch fingers. I’m sure you’ve seen them at the market before and wondered what the heck they were and how to prepare them. Or perhaps like me you thought they just looked like a ginormous white carrot and walked right on by. Have you ever tried one? They have that characteristic snappy crunch of a radish but with a bit more bite. To be honest, they can be a bit much for me but I’ve been getting them in my CSA share from Loam every week so it was time to develop a way to enjoy them. I went the pickle route because I really love dill pickles but also because pickling mellows out the spicy bite of the daikon. So, if you happen to have a daikon hanging around in your crisper drawer, try out these pickles! You can find the recipe for them HERE.