Mystery Vegetable

When I unloaded my last CSA crate, I found this long white thing that looked like either a white carrot or an albino phallus. Not having the slightest idea what it was, I called Food Matters (where we have a CSA membership) to inquire. “It’s a daikon,” the person said.

Never having purchased such a vegetable, I immediately Googled DAIKON to find out what to do with it. You can grate it in salads. You can saute daikon slices in sesame oil. You can make a great stock using daikon.

Yesterday we were making dinner for a person in Temple Micah who is recovering from a badly broken leg. I was in charge of couscous and fruit crisp. So I decided to work in part of a daikon.
But first I have to tell you about something I brought back from Penzey’s Spice House in Chicago. I bought it after asking each employee what their favorite product was and then promptly buying a sample of everything they mentioned. “Silk Road Seasoning” drew great accolades. Here’s what the label says:

In honor of Silk Road Chicago, Summer 2006. The historic Silk Road trade route ran from East Asia to India and the Mediterranean from about 100 B.C. until 1500 A.D. This seasoning was hand blended by The Spice House to commemorate the spices found along the Silk Road. Ginger is the number one ingredient, but it also includes: black pepper, cassia cinnamon, cardamom, mustard powder, cumin, coriander, turmeric, salt and sugar.

Here’s my made-up couscous recipe:

½ large daikon, cut into small cubes
1 carrot, cut into small cubes
2 cups chicken broth
1 cup Israeli couscous (large grained couscous)
Small onion, chopped
Garlic clove, minced
½ sweet red pepper, chopped
Lemon olive oil
Silk Road seasoning
Borsari salt

Cook daikon and carrot in chicken broth until soft, about 15 minutes. Add couscous, cover, and cook over low heat for 10 minutes or until couscous is soft and broth is absorbed. Sprinkle lightly with Borsari salt and return the cover. Meanwhile saute onion, garlic, and sweet red pepper in a small amount of lemon olive oil. Add 1-2 teaspoons of Silk Road seasoning. Cook for another minute and then add to the couscous mixture.

I will soon be ordering a bottle of Silk Road Seasoning since my 1 ounce isn’t going to last long. Definitely love it! And so did our friend Ellen with the broken leg.