The Veggie of the Week.... Diakon

Diakon is a white radish from Japan, having a long root that is eaten raw, pickled or cooked. Its also known as a Chinese radish, Japanese radish, or an Oriental radish. From the Japanese word Dia (large) Kon (root) this vegetable is in fact a large radish and is mild, crisp and slightly sweet in flavor. Diakons flesh is fresh, juicy and white, while the skin can range from cream colored to black. It ranges from 6-15 inches in length with a diameter of 2-3 inches. Choose a diakon that is firm and had a smooth unwrinkled skin. One serving of diakon (3oz) provides us with over 30% RDA for Vitamin C and contains the active enzyme myrosinase. Here is some information on the enzyme http://www.answers.com/topic/myrosinase.

Pickled Diakon

Take a diakon radish and peel it with a veggie peeler, Cut into 1 inch cubes and put in a bowl with 1 tsp salt and give it a quick stir. Let the radish set out at room temperature for 30 minutes. You will notice that the radish will have released some liquid (pictured below) Rinse the radish to remove the excess salt and water and add 1 Tbsp white wine vinegar, 1/4 tsp pepper and 1/4 tsp sesame oil. Stir and refrigerate over night. The longer they set in the liquid the better they will be.

The finished results, I ate them as a little snack and they were crisp and yummy without the dye and chemicals you find in grocery store pickles.

The Veggie of the Week is...

This week our veggie needed to start with a B, I thought to myself... Broccoli, no that is too common. Hmmmm what could I use?!? I decided one something that has some people in a big stink (hehe) and whats even better I had never even had them before!

BRUSSELS SPROUTS

Brussels Sprouts are members of the cabbage, broccoli and cauliflower family. They are a cruciferous vegetable and contain 80 nutrients! They are high is vitamins K, C and A. They are higher in glocusinolate than other members of its family. Containing levels even higher than Kale and other greens. Glucosinolates are important phytonutrients for our health because they are the chemical starting point for a variety of cancer protective substances that our bodies create. Brussels Sprouts are good for healthy thyroid function and aid in digestion. They are best when harvested from autumn-spring.

Pan Roasted Brussels Sprouts

2 Lbs Brussels sprouts, halved lengthwise

1 TBSP Olive oil

7 Cloves garlic minced

1/2 Bunch fresh thyme or 2 TBSP dried

1 Sprig rosemary or 1 tsp dried

2 tsp Fennel seeds

1 tsp Salt

1 TBSP Vinegar (I used white wine)

Wash the Brussels sprouts, cut off the bottom and halve lengthwise. In a large saucepan cook the sprouts, uncovered, in enough lightly salted boiling water for 3 minutes. Drain well and pat dry with some paper towels.

Place the saucepan back on the stove and heat on high for a few minutes . Reduce heat to medium. Add oil and garlic; cook and stir for 2 minutes or until it starts to turn golden brown.

Carefully arrange half the sprouts, cut side down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds and salt. Cook uncovered 4 minutes or until the sprouts are well browned. Remove sprouts form the pan and repeat with the remaining sprouts and spices.

Repeat with remaining sprouts and spices. Return all the sprouts to the skillet along with the vinegar. Quickly toss to distribute the flavors.

If you are worried about offending your family with umm how do I say this nicely... Tooties? That's what the vinegar is for! It will help break it down so you wont be running outside for fresh air!