Posts Tagged ‘daikon’


Here’s a fabulous recipe for candied pecans. It’s really easy if you’re only making 2 cups worth. The reviews of the recipe suggested doubling the recipe and adding cinnamon and honey. That’s what I did, and it worked out great. My mom used to make something like these for teacher gifts when I was a kid. I remember it being a hassle for her, but that may have been the logistics of making them in large batches.

I also used a defrosted egg white.  A few months ago I found aging free-range eggs at Kroger for $1.25 a dozen, and I had two $1 off coupons. So I ended up with 2 dozen eggs for fifty cents! I thought I’d just bake my tail off, but then I found out you can freeze eggs if you separate them first. I separated all of them and froze them in ice cube trays. A yolk is one cube, and a white is two. I’ve used them ever since for baking or cooking emergencies, and they’ve worked fine as far as I can tell. Then again, I don’t do anything ambitious with them. I make muffins, cookies, and quick breads, which are pretty forgiving, I think. I do try to plan ahead of time to defrost the egg parts in the refrigerator, though, because I can’t seem to defrost them in the microwave without cooking them a little bit.


I used a half cup of the black walnuts to make biscotti. The taste is a little strong although it’s growing on me. If I use black walnuts for biscotti again, I think I’ll reduce the walnuts by half.  Here’s the recipe; I’m not sure where it came from. I use spelt flour instead of whole wheat and craisins instead or raisins. But that’s just because it’s what I had around the first time I tried this recipe.

Whole wheat walnut raisin biscotti

Preheat oven to 350. Grease a baking sheet and set aside.

In a medium bowl, whisk together
3/4 cup whole wheat flour (or spelt!)
1/2 cup all-purpose flour
1/3 cup sugar
(I’ve used a 1/4 cup, and it’s still good)
1 tsp baking powder
1/4 tsp salt

Stir in
1/2 cup walnuts, chopped or ground
1/4 cup raisins
(or craisins!)

In a small bowl, whisk together
2 eggs
1 tsp vanilla

Add to flour mixture and stir until just combined.

Flour surface and hands and form dough into a loaf about 1 inch thick, 2.5 inches wide, and 7 inches long. Transfer to baking sheet. Bake until risen and firm – about 20-25 minutes. Cool completely on sheet. Reduce oven to 300.

Place loaf on a cutting board and cut 1/4 inch slices. Place slices on a sheet in a single layer. Bake, turning once, until dried and slightly golden – about 25-30 minutes. Cool completely and store in airtight container for up to a month.


I’m going to make a black walnut-banana cake next. Here’s the recipe. I’ll probably make a half recipe for us. Update: This turned out well – really moist and yummy.

Black Walnut-Banana Cake (serves 10-12)

Preheat oven to 350.

Cream together
1-1/2 cups of sugar
1/2 cup of butter

Beat in
2 eggs
1 cup thinly sliced bananas
1 tsp vanilla
3/4 cup sour milk*, combined with 1 tsp baking soda

Stir together and beat in
2 cups flour
1 tsp baking powder

1 cup black walnuts, ground of finely chopped

Pour into greased and floured 9×9 cake pan. Bake 45-50 minutes.

* To make sour milk, add 3/4 tsp of lemon juice to fresh milk and let it sit for 15 minutes.

This recipe comes from More-With-Less Cookbook – a Mennonite cookbook that’s one of my all-time favorites.

Duck eggs

I haven’t done anything ambitious with the duck eggs; we just scrambled some last night. They are almost all yolk! I read that there’s never been a reported case of salmonella from duck eggs. So we’re going to bake chocolate chip cookies or brownies with our last two and then happily lick the bowls, beaters and spoons clean.


We are out of lettuce and carrots but still have a daikon radish left. I think I’ll make another fried rice dish with onions and daikons. We’ve also eaten thin slices topped with generous amounts of Italian dressing and survived.

Sweet potatoes

I cooked and froze the rest of my ugly sweet potatoes – 4 pounds total. I froze them plain so we could use them however we want later. For instance, my mom made a wonderful sweet potato pie for Christmas, and I think we’ll want to try one of those ourselves soon.

What’s left

I have one apple, four sweet potatoes, a butternut squash, 3 eggs, and a daikon radish left. Plus everything that’s in the freezer – but that’s for the next post….

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This was a great week, and I learned a lot.

Butternut squash!

We cooked our butternut squash in two stages: the neck and the bottom. First we cut off the neck, peeled it (butternut squash is pretty easy to peel), and sliced it into half-inch rounds. Then we drizzled them with butter and brown sugar and baked them for 30 minutes.  It makes a relatively fast winter side dish. The rounds reheat great as leftovers, too. We wrapped the bottom in plastic wrap and put it in the fridge.

For the second stage, we cooked the bottom like acorn squash. We sliced it in half, scooped out the seeds, and put in some butter and maple syrup. Then we put the halves cut side up in a dish with half an inch of water and baked it for an hour. We really like butternut squash now.


Sweet potatoes!

We didn’t get to any sweet potatoes this week, but they are keeping just fine in their unwashed state. I’m cooking what’s left of my uglies today to make souffle to freeze. (That’s what’s keeping the butternut squash company in the picture above.) The ugly sweet potatoes still seemed fine, but I wanted to make sure I got to use them.

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What a cool bag this week! It’s nice to be in a climate where the second week in December gives you such a nice array of produce to work with.

Standard items

  • 12-103 apples
  • Napa cabbage
  • lettuce
  • kale
  • 6 sweet potatoes
  • many carrots with tops
  • daikon radishes (These are in the picture below, but I think they belong here.)

Premium items

  • 12-10p6 good-sized eggs (Looks like the chickens are growing up!)
  • parsley
  • cherry tomatoes in December!
  • garlic
  • daikon radishes

Online store items I bought because I couldn’t resist


  • 12-10giftpecans
  • peppermint goat’s milk soap
  • beeswax lip balm

This week’s plan

The eggs will be scrambled, eaten as French toast, used to make pound cake or to make chocolate chip cookies. Mmmm…. eggs. What can’t they do.

Don’t the carrots look great? They look completely different from store carrots, and they taste different, too. Who would have thought that carrots could be complex? I went looking for uses for carrot tops. The consensus is you can use them like parsley, but go easy because they are bitter.

The carrots, radishes, lettuce, and cherry tomatoes will all go into salads.

I’m thinking the carrots and radishes will also star in a stir-fry along with the garlic and Napa cabbage.

And I think we’ll make some sort of fresh tomato, parsley and garlic pasta dish. Plus loads of fresh parmesan. It will be like a summer’s day in December.

The kale looks great, too. Recently, I’ve been looking around for different ways to use greens, and I’ve learned enough about kale to know that this is the good stuff. I’ll toss some with pasta and use some in the kale and raisin recipe my mom’s been telling me about.

Sweet potatoes and apples will get the usual treatment. One apple is already gone. I’m still trying to work my way through my bag of ugly sweet potatoes. I may break down and make a soufflé or pie instead of just baking them individually.

I’m afraid the pecans were completely an impulse purchase. I have a sugared pecans recipe I might try. It’s kind of a mess to make, so I might not get to it till next week.

The peppermint soap smells so good. I consider it my first Christmas decoration. I’m going to look for a little Christmas dish and put it in our downstairs bathroom. The lip balm is actually for my hair. I hate the feeling of pretty much all hair products. Beeswax is the only thing I like. I just use a little because my hair is short, and now I have some in a handy to-go container.

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Here’s what happened with this week’s produce...

The pumpkin got moldy on the outside. I think it’s because the stem broke off when I picked it up. We’re going to cut the pumpkin open and cook it tonight if the insides aren’t moldy. So this week I learned not to pick up winter squash by their stems.    Update: The pumpkin was fine on the inside. The texture is ropier than acorn squash, but it was still good. And we toasted the seeds, too. Here are some directions, but we just put them in the oven on a baking sheet while the pumpkin was cooking.


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