Not to be confused with its smaller and more colorful cousin, the daikon is a large and relatively mild member of the radish family, with just a hint of spice to complement its dominant sweetness.
Sliced into sticks, daikon goes great with dips like hummus or tzatziki. It also lends itself well to pickling: Put daikon and carrot sticks in a jar with white vinegar, sugar, and water for easy refrigerator pickles.
Find sources and recipes on the Valley Bounty page at buylocalfood.org.
Web Extras
Find daikon grown by local farmers at farmers markets, farm stands, or retailers that sell local food.
Try this recipe for Daikon-Apple Salad (http://www.redfirefarm.com/recipes/salads.html#daikon2) from Red Fire Farm in Granby, or these Roasted Daikon Radish and Kale Spring Rolls with Tahini-Honey Dipping Sauce (http://www.mountainviewfarmcsa.com/2014/10/roasted-daikon-radish-and-kale-spring.html) from Mountain View Farm in Easthampton.
— Brian Snell of CISA
(Community Involved in Sustaining Agriculture)