While I wasn't particularly intending to eat the daikon radish I've been growing, I figured it'd be a waste if I didn't at least try one to see if perhaps they'd surprise me with some amazing explosion of home-grown flavour.
With that in mind, I picked two samples that had gone to seed, figuring that they weren't going to grow anymore so there was little harm in pulling them up.
As I suspected, they aren't very big. One of them is at least plausibly radish shaped, despite the worm hole half way down, but that's about the most I can give them.
They cleaned up ok, sort of. But, ugly or not, the real question is: how do they taste?
The answer is: kinda bad. Mostly they taste like dirt, with a little hint of radish. Really they mostly just don't taste like much of anything. And, as I suspected, the texture is just awful, very woody. I suspect that perhaps one of the radishes that hasn't gone to seed might have a better texture, but given this experience I'm not really all that interested in finding out.
On the bright side, this week's batch of par-baked bread turned out quite nice.
I turned the temperature down to 300f and put the loaves in the middle rack, but I'm still getting more browning than I'd like. I think it might just be unavoidable for loaves this size, and it didn't seem to have any negative impact on the twice-baked result last week, so I'm not going to worry about it.
2 comments:
Hundreds of dollars and a countless hours of effort later, you've succeeded in growing a vegetable you could have bought at Safeway for $2. :) Living the life.
Worth every penny!
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