Here are a few unique items that will be included in this weekend’s co-op style produce shares…

Daikon Radish.

Most often found in Asian grocery stores, the Daikon radish looks like a large, white carrot, though it has the flavor of a radish. It is used as a food herb in Asian herbal medicine. Both the tuber and the seeds are used medicinally.

Its uses are many, treating such problems as cough and asthma, low energy, and yeast infections. Daikon also treats many digestive issues, including nausea, irritable bowel syndrome, indigestion, and heartburn.

Try these recipes…

• Daikon Purée with Browned Balsamic Butter
• Easy Daikon Salad
• Daikon Radish Pickles
• Daikon Mashed Potatoes

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Asparagus.

Another spring favorite is asparagus!  The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring, when its shoots break through the soil and reach their 6-8 inch harvest length. In California the first crops are picked as early as February, however, their season generally is considered to run from April through May. The growing season in the Midwest and East extends through July.

As a result of its very strong anti-inflammatory and antioxidant nutrient composition, we would definitely expect to see a food like asparagus showing up as a risk reducer for certain cancers.

Try these recipes…

• Roasted Salmon and Asparagus
• Avocado Asparagus Tartine from 101 Cookbooks
• Ten Minute Tasty Asparagus and Brown Rice from 101 Cookbooks
• Top Three Asparagus Recipes from Gluten-Free Goddess