Category Archives: DAIKON

DAIKON CHEEZE BITES

DAIKON CHEEZ BITES

Leftover cashew cheddar cheeze
Daikon slices about 2 inches wide and 3 – 4 inches long.

  • Arrange the daikon slices close to one another on a teflex sheet-covered dehydrator tray.
  • Spread a spoonful or so of the cheez on each daikon slice.
  • Dehydrate for 6 hours or so at 100 degrees.
    Check the slices for dryness. If not completely dry, put them back into the dehydrator and continue to dehydrate until they are completely dry.
  • When the cheez bites are completely dry, remove from the dehydrator, peel the daikon bites from the teflex, eat some, and store the rest in a tightly sealed container in the refrigerator.

10/28/10 CSA SHARE: What they say we will get and what I think I will make

Here’s what they say we will get:

Arugula…1/4 lb.
Golden Beets…..1 bun.
Daikon Radish….2 pcs
Sweet Potatoes….3.5 – 4 lbs
Green Cabbage…1 hd
Toscano Kale…..1 bun.
Guy Lon (Chinese Broccoli)… 1 bun.
Leeks….2 – 3 pcs
Mixed Red and Golden Delicious Apples

I love golden beets – mainly because they don’t stain your hands.  One of my students has reported that she added lemon juice and ginger to her grated beets – that sounds like a good thing to try out.

Toscano kale is also called lacinato kale and dinosaur kale.  I wonder why it has that many names.  I find it funny.  Regardless, I think I will make some more kale chips .  The chili/cheddar-cheezy ones I made a few weeks ago were really yummy, and the “smoked jalapeno” cheezy ones I made were very nice and spicy.

It’s time to make Amazing Sweet Potatoes again.  Yumm!

I’ll be making sauerkraut this week, of course.  What else to do with cabbage?  Perhaps I’ll make a little coleslaw, as well. We’ll see.

Daikon Cheeze Bites!  I’ll use my usual cheddar cheeze instead of the fancy one I originally posted – the usual one has fewer ingredients, so is cheaper and easier, and I like it better.