Strawberry Daikon

We're currently "boxsitting"; our friends who have a subscription to a weekly organic produce box are away, and so we offered to prevent the veggies from going to waste. The contents are unknown to us prior to pickup, so it's a bit of organic russian roulette. (We lost the bet last week and cooked with some form of ___nip to disastrous results, but have since found some happy freecycling south Palo Alto people who are wiling to take surplus turnips and fennel.)

According to the description accompanying this week's box, we inherited several strawberry daikon. We weren't quite sure why these green and white things were called strawberry daikon, since I've only seen long white daikon before. I figured it was simply the shape. But as I decided to make a daikon slaw with the slice-twelve-fingers-mandolin tonight, it immediately became clear: they're a beautiful bright pink hue inside. And no, any pinkness you see on the unopened daikon to the right is simply the light reflecting in the photograph.

So, perhaps this blog entry will float to the top of Google Image results for the next hapless strawberry daikon soul...