Last Saturday at the Morningside Farmers Market, farmer Nicolas Donck of Crystal Organics handed me a bumpy pod that tapered down to a point. It looked a little like something that might have come out of Shrek’s nose. Donck explained it was a daikon seed pod, and he had just discovered it was edible.
More than edible, it was radically delicious — sweet and spicy like the best radish, but with the juicy crunch of a sugar snap. I bought two bunches, brought them home, and they were gone in an hour.
I’ve since noticed daikon pods showing up on restaurant menus. At Empire State South, they arrived lightly cooked and scattered over a scored whole grilled pompano along with a healthy toss of popcorn for added textural intrigue. At The Iberian Pig, they joined fiddleheads and other seasonal spring vegetables atop a grouper fillet special.
Have you seed these tasty pods anywhere else? I’m mildly obsessed….
- by John Kessler for the Food & More blog