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June 27, 2013 / amberwoodterracechiro

CSA Week 4: Diakon Fritters and Basil-Pistachio Butter

Radish-Daikon

Just in case anyone was wondering, this was the “tree” that was in the fridge Tuesday night at the gym!

CSA Week 4 Goodies:

turnips

a bunch of radishes

kale

chard

dill

parsley

basil

daikon

arugula

onion

snap peas

kohlrabi

First things first.  I peeled my kohlrabi and sliced it up thin, put some salt on it, ate it as is.  Perfect! You could easily use sliced kohlrabi for tuna salad or guacamole, as well!

What to do with this daikon?   It is sort of like an Asian radish but is long and white like a parsnip.  I have made daikon fritters before with huge success and I think they are definitely worth doing again.  However, the recipe I usually use takes bread crumbs and since I don’t eat wheat, I will sub it with almond flour for now.

Daikon Fritters:

daikon, grated (2 cups maybe?  I just used my entire daikon)

green onion, diced (I used the one I got from the CSA which was probably about 2 from the store)

garlic clove, diced

1 egg, whisked

1/4 cup almond flour

splash of soy sauce

salt, pepper, and chili flakes to taste

Oil to fry them in…..I used bacon grease

Directions:

Grated the daikon, sprinkle with salt, and let drain in a colander for at least 30 minutes to get some of the moisture out.  While that is draining, chop the rest of the veggies, and heat cooking oil of choice until it is about 1/8 of an inch up the pan.  Heat the oil on medium high until it sizzles when you splash some water at it.  Once the daikon is drained, mix all the ingredients up with your hands and form/press into little patties.  Place them in the oil and fry for about 3 minutes each side.  Sometimes they do not stick together that well so a hash may be just as good!

Basil is one of my favorite herbs because it is so fragrant and versatile.  It can go from a savory dish into a sweet ice cream and do just fine!  I have come up with a few unique ways to utilize my basil this go ’round.

Basil Pistachio Butter:

1/4 cup pistachios, shelled (no pistachios?  Sub walnuts)

10 basil leaves (sub 1/4 cup parsley if you need to use that instead)

1 garlic clove

1 tsp lime juice

1/2 cup (1 stick) grassfed butter

salt and pepper to taste

Directions:

Pulse pistachios, garlic, and basil in the food processor until a meal forms.  Then add the butter and lime juice until combined.  Salt and pepper to taste.  Store in the fridge or freeze some for later.  You can use this butter at the end of baking fish or chicken.  With about 2 minutes left in the cooking process, add a Tbsp to each filet or breast.  So good….

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