DIAKON RADISH
DIAKON RADISH
Daikon is a long white root vegetable grown throughout East and South Asian countries. It resembles an extra large carrot and, like many radish varieties, it’s nutritious, crunchy, refreshing, and takes on different consistencies and flavors depending on how it’s cooked. When eaten raw, it has a very light sweet and peppery flavor. Diakon makes great sprouts for salads or juicing too!
This radish is quite often grown in the fall for deer plots. It makes great winter forage for wildlife, in particular deer.
Whole Barley
Whole Barley
Whole Barley is truely an ancient grain. Barley health benefits include twice the calcium and fibre than rice and about 30 percent fewer calories. Barley also has a better sodium level than rice. This Barley seed is ready to plant. If you want to cook and eat it, it needs to be soaked for 24 hours prior to cooking.
Barley has a nutlike flavour and is high in carbohydrates, with moderate quantities of protien (23g/1 cup grain & 3.55g cooked), calcium, phosphorus and small amounts of the B vitamins. Barley is low in gluten so it is best used to make unleavened bread or flat bread. Very nutritious if eated as grain sprouts or green shoots!
Barley can be used as livestock feed and has soft straw for bedding or roughage for livestock and other animals. It is a very versitile crop!
Sugar Beets
Sugar Beets
Sugar beets are not commonly consumed due to their sweet, bland flavor and are primarily used to produce sugar. Though rarely seen in fresh markets, some home gardeners do cultivate and eat the variety. Sugar beets can be consumed raw when young and are grated and sliced into green salads.
The sugar beet is of course used to make table sugar as well as feed for cattle. The product we use is a by product of the process that makes the sugar for our tables.
Hunters like to plant crops/plots of sugar beets in the fall for deer to graze on. Deer love the tender greens and sweet roots!
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