Daikon Radish Pictures

I  spotted this daikon radish sticking out of the ground so I pulled it.  I was amazed at how large it was!  About 12 inches long and 4 inches round - and there are more like it!  

The seeds were all planted at the same time  - and the radishes are various sizes.  The humongous ones like these you can tell by their huge tops and how far out the protrude from the soil.

This will make great pickles, Korean kimchi, great for sandwiches and salads, sliced thinly.

Tondo Scuro Di Piacenza - Stuffed Squash

I thought these squashes would be perfect for stuffing.  First I cut them in half, scooped out some of the flesh and diced it.  In a pan, I had three Polish sausages  with casings removed, one yellow onion diced and a stalk of celery cubed to which I added the diced squash.  A drizzle of olive oil, and cooked everything together.  The sausage should be crumbly ?  (is that a real word?). 

Put the cooked filling into the hollowed out squash shells, put in a baking dish with a little water, broth or sauce, top with cheese and bake for about 30 to 45 minutes at 350 degrees.

Yum.  This is just my variation of stuffed squash.  You could use ground meat - beef, turkey, chicken and seasonings, mushrooms, bread crumbs, rice . . . lots of variations.

Do you have one?  I'd love to post it on this blog.