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One minute you’re dicing daikon, the next you look up and it’s midnight.

They’re served with pickled daikon, carrots and a Thai chili sauce.

The carrots and daikon are on the sweet side, contrasting nicely with the copious amounts of sliced jalapeño and a heavy thatch of cilantro.

If the book’s vegetables — celery to seaweed, daikon to zucchini — sound like McKinnon’s close acquaintances, it’s no accident.

I weed daikon with my daughter and cut fava leaves to make into a pesto with my son.