Garden Goodness: Daikon and Turnips

We are harvesting this much Daikon Radish and Turnips on a weekly basis!  I never had such appreciation for these kinds of vegetables until we set up the garden and I started finding recipes to cook with them.   Raw, they can be shredded and put on a salad or in a wrap, but they are a bit pungent.  Cooked, they become very mellow, almost like a potato.

The word Diakon actually comes from two Japanese words: dai (means "large") and kon (means "root").  The vegetable is said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C.  It is rich in Vitamin C and contains active enzymes that aid digestion, so definitely include these in your family's diet!

Turnips are members of the Cruciferous family of vegetables. The root is good source of Potassium, Calcium and Magnesium and Vitamin B6.  The green leaves on the top of the turnip are a good source of vitamin A, folate, vitamin C, vitamin K and calcium.  They are also high in lutein which is important for eye health.

Yesterday I made Kale with my garden daikon radish and turnips in a Tamari Tahini Sauce.  I will share the recipe tomorrow, so check back soon!