They say that “home is where the heart is,” and if I have learned anything over the last couple of years, it’s that a part of my heart will always be in the Imperial Valley. Sure it’s super-hot most the year, and there are not a whole lot of things to do there, but there is something about it that will forever have a piece of me and draw me to come home and visit.
This past weekend, I had the opportunity to visit home and relax and be with my family and just spend time hanging out. Let me tell you, it was EXACTLY what I needed. I ate some good Mexican food, shopped a little, and most importantly, spent quality time with my family!
On Friday morning and into the early afternoon, I had the great privilege of shadowing my mom at work by hanging out “on the farm” — as she likes to call it. We drove out to the Ag Research Center owned by UC Davis where she works giving her Farm Smart presentations.
I had fun and learned a lot, but I was most excited to venture into the fields at the end of the program and pick some fresh produce!
Farm-to-table has a whole new meaning for me after coming home that afternoon with a bagful of delicious fresh vegetables.
Currently, the farm is transitioning their crops to get ready for a new program, but they still have a pretty good stock of veggies out there. I was able to harvest some romaine, red chard, daikon radish, and beets.
While I enjoyed the plethora and variety of vegetables, I was most excited about the daikon radishes.
There is a Vietnamese dish called Bah Mi that I enjoy eating and making that uses the daikon and pickles as a topping. Unless you hunt out a specialty store, they can be difficult to find, but luckily for me, I had some of the freshest daikon I was ever going to get my hands on. I decided to pickle it myself.
This week will feature a very short and easy recipe for pickling the daikon, and next week I will follow up with the recipe for the bah mi to show you how I put it all together!
PICKLED DAIKON AND CARROTS:
½ lb. shredded carrots
½ lb. thinly sliced daikon radish
3 cups warm water
3 Tablespoons rice or seasoned vinegar
2-3 Tablespoons sugar
1 Mason jar with lid
1) Combine water, vinegar, and sugar and stir until sugar is dissolved
2) Slice the carrots and daikon and place in the Mason jar
3) Pour the water mixture over the carrots and daikon until covered and jar is full
4) Tightly seal jar. Let set in refrigerator 3-5 days
That’s it! Simple and quick. I made mine Sunday morning and do not plan on using it until Thursday. However, I do plan on checking the carrots and daikon on Tuesday to see if I need to add extra vinegar or sugar to help with the pickling.
Stay tuned next week for the recipe of the Bah Mi itself!