2018 Solstice Share

Tantre Farm CSA Newsletter
SOLSTICE SHARE
Dec. 15, 2018

    If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.                                            

HAPPY SOLSTICE, EVERYONE!
    Thank you for joining our Solstice Share to celebrate the return of the light with good cheer and good health for the New Year.  We are proud to share this collaboration of the Brinery, Garden Works, Ginger Deli, Harvest Kitchen, and Mana Farms for this unique collaborative Solstice celebration.  Through this cooperative spirit we embrace the euphoria of this moment to provide you with winter sustenance of these nutritionally dense roots and storage vegetables.  We hope this food will contribute to a happy, healthy feast for you and your family.  

    The all-day twilight of our mid-December days have been filled with sorting squash in our moist, cool, root cellar basement.  This time has afforded us with many hours of convivial handwork to share with one another on the farm.  From the wee hours in the early morning until the dusky hours of late afternoon we share in work and friendship with a midday break of a good, hearty, plant-based meal for lunch.  As this year comes to an end, we will wish farewell to all who have been a good supportive community in body and mind for our harvest together.  

    We will be distributing our Tantre vegetables in a 2-bushel, large box with the following items on the side at the Food Hub and the Farm (Argus and Pure Pastures will have all these items contained in our half-bushel, summer share box): The Brinery’s jar of sauerkraut, Ginger Deli’s baguette, Garden Works’s organic pea shoots, Mana Farms organic apples, and Harvest Kitchen’s root gremolata.  This means that it might be helpful to bring some extra bags, boxes, or baskets, if you don’t want to bring the box home. You can keep the box or return it at a later date to any of the distribution sites or to our market stall. We will have some extra bags available at the Hub and Farm locations, but not at Argus or Pure Pastures.  You will need to check off your name on the Pick Up List at the Washtenaw Food Hub from 9 AM until Noon, Tantre Farm from 2 to 5 PM, Pure Pastures from 10 AM until 7 PM, and Argus Farm Stop-Packard from 8 AM until 6 PM. Please ask for help if you need any help loading, and most importantly please make sure that your final payment goes into the Payment Envelope at the Hub or Farm distribution site on Saturday, if you haven’t paid for your share yet. All CSA members at Pure Pastures and Argus need to mail their payment to the farm. Please have the courtesy to email or text/call Deb’s cell phone at 734-385-6748, if you can’t make it to your scheduled Distribution Site, so we know what your situation is, so we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

    Also, throughout the late fall and winter, please free to contact us, if you are interested in more Tantre vegetables, which you can pick up at the farm or the Ann Arbor Farmers Market on Wednesdays and Saturdays in December.  After the Solstice Distribution on Dec. 15, we will continue to set up at the Ann Arbor Farmers’ Market every Saturday starting again in January, but market starts at 8 AM and ends at 2 PM for these “winter hours”.   If you have “liked” us on Tantre Farm’s Facebook page, you will know when we are coming and what we are bringing, since we try to keep you updated there when we can.  The People’s Food Coop and the 2 Argus Farm Stops of Ann Arbor also continue to carry many of our vegetables throughout the winter and early spring.      If you are interested in our Summer CSA shares for 2019, our online registration will be open soon.  Now we also have gift certificates available at the AA Farmers market for those who want to make a smaller gift amount.

    Thanks for buying locally and seasonally.  We wish you a sustainably rich and enlightened transition into light as we enter the end of 2018 and begin anew with 2019!                 
–Deb and Richard


WHAT’S PART OF YOUR SHARE

APPLES (Rome Beauty):  You will receive 3 or 4 organic, pesticide-free apples from Mana Farms (a new orchard near Whitmore Lake) that have never been sprayed, so they will appear “natural” and less pristine than a store apple.  Any spots on the apple are a skin blemish that can be eaten safely or cut away if you don’t like how it looks.   The Rome Apple is a popular, cooking apple originating near Rome Township, Ohio, in the early 19th century. It remains popular as one of the best apples at holding its shape to cooking temperatures. Rome apples are crunchy and offer a mild, sweet, and tangy flavor with a slightly floral aroma.
-How to use: makes a fantastic pie; good for fresh eating, but makes a better dessert apple, good for juicing, and creates a pinkish applesauce.
-How to store: can store for 2 to 3 weeks in cool location, and keeps very well.

BAGUETTE: This beautifully wrapped, long, thin, crusty bread comes from Ginger Deli (www.gingerdeli.com), and they are a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style.  Such wonderful aromas come daily from the kitchens!  Check them out at the University of Michigan Hospital cafeteria.
-How to use: perfect fresh as sandwiches, garlic bread, croutons, etc.
-How to store: place in plastic bag or container at room temperature

BEETS:  These beets will be in a mixed net bag with Daikon & watermelon radishes, Red Ace beets (round, smooth, deep red roots with sweet flavor when eaten raw or cooked).
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store:  store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BRUSSELS STALKS:  You will receive 2 stalks of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and seem to store better while still on the stalk until ready for use.  These will need some trimming by taking off the outer leaves, since the winter has been hard on them so far.
-How to use:  Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store:  Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.   
-How to freeze:  Blanch for 3-4 minutes, rinse in cold water, drain, and store in air-tight bags or container.  

CARROTS (Orange, Red, and Purple):  You will receive Hercules (sweet, orange, cone-shaped roots; good eating quality and stores well), Malbec (smooth, uniform long red-skinned roots with consistent, rich red internal color for multiple uses as whole roots, sliced, or mini carrots; excellent carrot flavor for stews and vegetable dishes), and Purple Haze (bright purplish roots with bright orange interior and a sweet flavor; cooking will cause the color to fade, but exquisite served raw or roasted coins).
-How to use:  Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store:  Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks or longer.

KALE:  You will receive a bag of Green Curly tops (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). Kale is high in vitamins A, C, and K, folic acid, fiber, calcium and iron and has the highest protein content of all cultivated vegetables.
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag in refrigerator for up to 1 week

KOHLRABI (Kossak): You will receive a giant kohlrabi for storage up to 8 inches in diameter; delicious bulbous member of the cabbage family, that grows above ground; green skin and sweet, crisp, apple-white flesh; tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
-How to use: steam or mash with potatoes, add to soups or stews, or delicious sliced and eaten raw with dip or as a slaw.
-How to store: keep in cold storage for up to 4 months

MICROGREENS (Pea Shoots):    the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.  Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  Garden Works Organic Farm is providing you with pea shoots, which are extremely high in vitamins A & C, betacarotene, folic acid, and calcium. They are a certified organic 4.5 acre truck garden and greenhouse farm just around the corner from the Food Hub.   Garden Works operates year-round with several types of heirloom vegetables, wheatgrass, and other microgreens available throughout the year selling their produce at the AA Farmers Market, People’s Food Coop and both Argus Farm Stops. Contact Rob MacKercher at gardenworksorganic@gmail.com.
-How to use:  enhance a salad, garnish soups or main dishes, delicious stir-fried with garlic and sesame oil for Asian cooking
-How to store: store in the refrigerator for up to a week.

ONIONS:  You will receive a mixed net bag of Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store:  can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.  Just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES:  You will receive the following varieties of potatoes in a net bag including:
*Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!)
*Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried)
*Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads)
*Dakota Red (red potato with white flesh that is good for baking, boiling, or frying)
*Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried)
*Rose Finn Apple Fingerling (rare and beautiful rose-colored fingerling with moderately dry, yellow flesh; delicious baked, boiled or roasted)
*Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).
-How to store:  keep unwashed in cool, dark place in paper bag or breathable container; ideal temperature is 38-48 degrees with high humidity (80-90%).  A basement or very cool closet will work.  If too warm or stored with onions or apples, they will shrivel and sprout.

DAIKON RADISHES: These Daikons will be in a mixed net bag with beets & watermelon radish; the 2 varieties of Daikons are Alpine (the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut) and K-N Bravo (looks like an overgrown carrot with beautiful, lavender-purple color; good, sweet, eating quality).
-How to use:  excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks

WATERMELON RADISH:  This radish variety will be in a mixed net bag with Daikons and beets; this heirloom Chinese variety is a large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste and will be bagged with the daikon radishes and the parsnips.
-How to use:  soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with your favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

ROASTED ROOT VEGETABLE GREMOLATA: Harvest Kitchen (www.harvest-kitchen.com) has assembled an assortment of Tantre root vegetables tender roasted with raw radish and kohlrabi tossed in gremolata (chopped herb medley of lemon, parsley, garlic). Harvest Kitchen produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, and both Argus Farm Stops.
-How to use:  serving instructions are on the label and can be served hot or cold.
-How to store: can be stored for up to 7 days in the refrigerator

SAUERKRAUT:   You will be receiving 1 of 2 kinds of sauerkraut– Sea Stag (cabbage, carrots, burdock root, seaweed, turmeric) or Storm Cloud Zapper (beets, cabbage, ginger).  These sauerkrauts are raw, unpasteurized, and traditionally fermented. This Brinery kraut is a cornerstone of health, both mentally and physically.  Steeped in the ancient art and necessity of fermentation, every jar carries the culture onward.  Filled with flavor and beneficial bacteria, your microbiome will thank you!  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer, David Klingenberger.  For more information, please visit www.thebrinery.com.  
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.  
-How to store: Must be REFRIGERATED up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.

Sauerkraut Background & Recipes:
www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php
www.cooking.nytimes.com/recipes/1016892-sauerkraut-and-apples

WINTER SQUASH/PIE PUMPKIN: You will receive the following:  
*Acorn (small, green ribbed squash with pale yellow flesh)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh)
*Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet)
*Baby Bear Pie Pumpkin (unique size and shape, and is often called “the perfect mini pumpkin” by growers; deep orange, and perfect in pies)
*Spaghetti (3-5-pounds, golden-yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet)
*Tetsukabuto (5-6 pound Japanese squash;  nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh)
-How to use: bake, steam, roast until tender in chunks, thin wedges or in half; mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store:  Some varieties can keep for several months at 45-60 degrees with 60-75% humidity; will also store at room temperature.
-How to freeze: If you notice a squash is getting soft or a spot starts to show rot, cut off the bad spot, and bake it, puree it, and freeze it in freezer bags for future use.

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!

APPLE STUFFED SQUASH (There is a Season: Cooking with the Good Things Grown in Michigan)
2 Acorn squash
3 Tbs. butter
2 chopped apples
1 chopped onion
2 c. cottage cheese
2 Tbs. lemon juice
3/4 c. grated cheddar cheese
1/4 tsp. cinnamon
1/4 c. raisins (optional)
    Cut squash in half lengthwise; remove seeds.  Place face down on oiled baking sheet; bake at 350 degrees for 1 hour.  While squash is baking, sauté apples and onions in butter.  Add remaining ingredients to apples.  Stuff squash with mixture, covered, 15-20 minutes.  Optional: Garnish with Brinery Sauerkraut.

BRUSSELS SPROUTS & CARROT SALAD (Moosewood Restaurant Daily Special)
3 c. water
1/2 tsp. salt
3 large carrots, cut into 1-in. chunks
1 lb. Brussels sprouts, washed with stems cut off
freshly ground black pepper
fresh dill or parsley sprigs
diced onions (optional)
Vinaigrette Dressing:
1/4 c. canola or other vegetable oil
4 tsp. cider vinegar
4 tsp. prepared horseradish
1 Tbs. chopped fresh dill (1 tsp. dried)
1/4 tsp. salt
    Bring the water and salt to a boil in covered saucepan.  Add the carrots and cook until just tender, 6-8 minutes.  Meanwhile, halve any Brussels sprouts larger than 1-inch across.  When the carrots are tender, remove and set aside in a large bowl.  Ease the Brussels sprouts into the boiling water and cook until tender, about 6-8 minutes.  While the Brussels sprouts cook, whisk together all the dressing ingredients in a small bowl.  After the Brussels sprouts are tender, drain and add them to carrots.  Pour the dressing over the vegetables and toss gently.  Serve immediately or chill for about 30 minutes.  Garnish with pepper and a few dill or parsley sprigs.  If desired, add red onions for color and spark or Garden Works Pea Shoots.  Serves 4-6.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
1 cup beets (2 medium ), grated
1 cup carrots (3-4 large), grated
1 cup kohlrabi, grated
1/2 cup watermelon radish and/or Daikon radish (1 or 2), grated
1 onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste
Pea Shoots (optional garnish)
    Grate vegetables into a bowl.  Chop scallions, if desired, and add to bowl.  Toast sesame or sunflower seeds.  Add when cooled.  Add olive oil and lemon juice as a salad dressing to suit your taste.  Be careful of too much liquid.  The tartness of the lemon should be prominent.   Serve immediately or marinate for a few hours in the refrigerator.  Garnish with Pea Shoots. Note: Add other items such as shredded Brussels Sprouts, Mana Farms apples, etc.

TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following root vegetables will work.  Roasted veggies are standard at many Tantre Farm meals)

1 c. Brussels sprouts, cut in halves
1 c. rainbow carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
1 watermelon radish and/or Daikon radish, julienned
1 c. beets, chunked
1 onions, sliced
4 garlic cloves, minced
1 c. winter squash, cut into chunks
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped fresh sage or rosemary
    Preheat oven to 375 degrees.  Combine any combination of vegetables above in large bowl, except parsley.  Drizzle oil over.  Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat.  Bake for 30 minutes in 1 or 2 roasting pans or until vegetables are beginning to slightly brown. Turn the vegetables 2 or 3 times during cooking to prevent burning.  Then increase heat to 425° and add chopped parsley (or may be added as a fresh garnish at the very end), toss vegetables, and bake for another 10 to 15 minutes, stirring once, until vegetables are tender and lightly browned. Makes 6-8 servings.  Optional: Serve with Ginger Deli Baguette.

SHEPHERD’S PIE (from Chef Dan Vernia)
2 pounds potatoes, washed and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version use vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1-2 onions, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1 cup chopped fresh kale
1 cup fresh corn kernels
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
    Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add carrot, onion, corn and kale to the meat. Cook veggies with meat for 3-4 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve with Brinery Sauerkraut.

FRESH CARROT JUICE (from Simple Food for the Good Life by Helen Nearing)
1 lb carrots
1/2 lb Mana Farms apples
2 beets, sliced and peeled
    Core the apples, but do not peel.  Cut them in quarters.  Put carrots, apples and beets through juicer or blender.  Chill/serve.

AUTUMN MINESTRONE SOUP (Moosewood Restaurant Daily Special by the Moosewood Collective)  Yields 12 cups.  Serves 6 to 8.
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale
1 1/2 c. cooked white or pinto beans
    Warm the oil in a large soup pot on medium heat.  Add the onions and garlic, and sauté for 5 minutes.  Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done.  Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.  Optional: Garnish with Pea Shoots and serve with a Ginger Deli baguette.

SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups Tetsukabuto squash, peeled and cut into chunks
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped cooked ham
1/4 cup flour
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 cups whole milk
2 Tbsp butter
    Place half of squash and potatoes in a greased 1 1/2-quart casserole dish.  Sprinkle half the amount of ham and onions.  Whisk together flour, parsley, salt, pepper, and nutmeg with milk.  Pour half the mixture over vegetables.  Dot with half the butter.  Repeat layers.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 10-15 minutes, or until tender.  Serve with Brinery Sauerkraut.

BEET, CABBAGE, AND APPLE SLAW (from Washington Post, October 19, 2011)  Makes 5 cups or 6-7 servings
1-2 medium (12 oz) beets, cut into chunks
2 medium (about 1 lb) Mana Farms apples, cored, cut into chunks
1/2 head (about 2 cups) cabbage, or 2 cups kohlrabi, shredded
3 Tbsp champagne vinegar
1 Tbsp agave syrup (or other sweetener)
1 Tbsp Dijon-style mustard
1/4 tsp salt
1/4 cup extra-virgin olive oil
10 stems flat-leaf parsley, coarsely chopped, (1/2 cup packed)
    Use a box grater or a food processor to coarsely shred the chunks of beet and apples and place in a large bowl.  Add the shredded cabbage to the bowl.  Whisk together the vinegar, agave syrup, mustard and salt in a liquid measuring cup or small bowl. Whisk in the oil and pour the dressing over the beet-cabbage mixture and toss to coat thoroughly.  Sprinkle the parsley over it all.  Cover and refrigerate for up to 2 days.  Serve chilled. Optional: Garnish with Pea Shoots.

BRAISED DAIKON (from Winter Harvest Cookbook)   Serves 4.  
1 Daikon radish, peeled and diced
2 Tbs. light cooking oil
1 tsp. sugar (or honey)
1 1/2 Tbs. soy sauce
    Put Daikon in saucepan, cover with water, and boil 5 minutes.  Drain well.  Heat skillet, add oil, and stir-fry Daikon for 2 minutes.  Add sugar and soy sauce; stir fry another minute.  Add 1/4 cup water, cover, and bring to a boil.  Reduce heat to medium-low and cook, stirring occasionally, until Daikon is tender, but not mushy, about 30 minutes.  Serve hot. Optional: Garnish with Pea Shoots.