While root vegetables are available at the farmers market all year round, the fall season through spring produces especially juicy options with deeper and sweeter flavors.et. Right now red daikon radishes, red and white turnips and fresh ginger are at their peak at the farmers market.
Roots – including the original standby carrot – are some of the most nutrient-dense vegetables at the market and are a good source of vitamins, iron and fiber. Ginger root (actually a rhizome) is available now, perfect for pickling, juicing and paired with vegetables like blistered Shishito peppers. Health benefits include boosting your immune system, aiding in digestion, fighting off chronic diseases and promoting healthy aging.
While turnips and their tubular cousin the red daikon radish are sweet as candy roasted, we also like to quick pickle them. Red daikon has pink to red skin and white flesh with a crispy texture and sweet yet peppery flavor and in its pickled state is a nice crunchy accompaniment to tacos, sandwiches and scrambled eggs. The top of the radish has the sweetest flavor, while the end is slightly more bitter.
The red radish is a colorful mix when grated with bright orange carrots and dressed with a little seasoned rice vinegar, sesame oil and salt. Here’s our recipe for pickled radish, a gut-busting way to kick off a sober October cleanse.
Quick Pickled Daikon With Fresh Ginger
3 red daikon radishes, sliced
¼ red onion, sliced
1 knob of fresh ginger, sliced
1 clove cracked garlic
2 cups water
1 c. white vinegar
1 T. kosher salt
1 T. sugar
Mix radishes, onion and ginger in a bowl. Transfer to two pint jars. Bring vinegar, water, garlic, salt and sugar to a gentle boil. Divide the garlic into each jar and then pour the brine in. Refrigerate once cooled down and can be eaten in a few hours and kept for up to three weeks in the refrigerator.
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.