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Isn't that a beautiful sight! That there is radicchio. Radicchio is one of those leafy vegetables that, once discovered, folks just can't get enough of. But it's also one of those leafy vegetables that doesn't get discovered quickly enough! So whenever I get the chance, I like to help people in their breakthrough moment. Presenting ...radicchio!
Radicchio is the red-leaf version of what we call chicory. Chicory, as we know it, originated from wild chicory and was often used in salads when the plant leaves were young and not overly bitter. It wasn't until the 16th century that this spicy green came under cultivation and breeding, rendering it less bitter and with larger leaves. While it's true "bitter is better" in terms of health, still we hesitate when introduced to the "spicy" division of plants. The key to introducing more bitter flavors to your palate is to balance them with complementary tastes, creating depth and richness. This can be accomplished in many ways.
The classic means is through sweetness. Fruit can be a great option such as adding apples, pears, mandarins, or even pomegranate seeds. A sweet vinaigrette for a radicchio salad balances well as does a swirl of honey on pan-fried radicchio quarters. Another alternative: drizzle roasted radicchio with a sweet balsamic vinegar. Combining radicchio with fatty foods can also offset its bitter edge. Use ingredients such as nuts, cheeses, fatty fish like sardines or anchovies, or strongly flavored meats such as sausages. There are so many possibilities out there, and I include two quick and easy recipes below to get you started. Why not give it a whirl?
Looks like we still have corn and plenty of green beans! And we continue to have Romano beans too. Celeriac, also known as celery root, is back in the stand. This gnarly root vegetable can be eaten raw or cooked, and is often used in soups and stews. Celeriac is described as tasting like celery crossed with parsnip - so celery flavor but a bit earthier and sweeter, especially when cooked. Scallions are looking beautiful, and we'll have heaps, along with loads of radish bunches.
Friday you will find the last of the watermelons delivered from San Miguel Farms in Nipomo. I haven't had one yet, but I am told they are delicious! Blackberries and strawberries will be on the berry table - for as long as they last. Vintage Organics will be delivering more pears, and we expect d'Anjou pears and perhaps some Bosc. We're expecting another delivery of passion fruit, and pomegranates will still be on the fruit table. Juicy Valencia oranges continue, as do all our apple varieties: Gala, Fuji, and Sweetie. Looking forward to seeing you soon!
-Eileen
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