Kay Fernholz

Earthrise Farm

Madison, MN

Add shredded beet to add even more sweetness!

1-2 medium kohlrabies, peeled and grated 

1 cabbage, shredded

1 small apple, cored and sliced

1/2 c. raisins, currants or dried cranberries

1/2 c. seedless grapes

2 tsp olive oil

1/2 c. apple cider

Combine the first 5 ingredients in a large bowl. Lightly drizzle oil and cider over the top. Gently toss and refrigerate for several hours to let the flavors mellow. Toss and serve.

Glazed Daikons

Jim Britt

Hannah Creek Farm

Four Oakes, North Carolina

Letting them reduce as long as possible in the final stage, increases the sweetness. They're great.

1 1/2 lbs. (about 4 cups) quartered or sliced daikons
1 1/2 cups unsalted butter
1 1/2 cups pure maple syrup
3/4 teaspoon sea salt
Freshly ground black pepper

Place the daikons in a saute pan large enough to hold them comfortably in a single layer. Add the butter, maple syrup, salt, pepper to taste, and enough water to cover the daikons halfway. Turn the heat on high and bring to a boil. Reduce the heat to low, cover, and simmer for 10 mins.
Uncover, raise the heat, and bring to a boil. Boil until the liquid has reduced to a shiny glaze and the daikons are tender. Serves 4

Julie’s Roasted Sweets

Add a new vegetable to an old favorite. Try adding peeled fresh beets to the sweet potato mixture before baking for a vibrant display!

5-6 sweet potatoes, peeled and cut into 1 inch chunks   

1 sweet onion, peeled and chopped

1 tsp. freshly ground black pepper

1 tsp. garlic powder

4 T. extra virgin olive oil

Place potatoes and onions in a shallow baking dish. Sprinkle with seasonings and oil. Mix well in the pan. Bake uncovered at 375 degrees for 40 to 50 minutes or until potatoes are soft and browned. Stir mixture once after baking for 25 minutes.