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An elongated Italian variety that is a bit milder than its more common round radicchio cousin. Beautiful deep red/green leaves with white veins adds color & pleasant bitterness when added fresh to salad mixes. Or try cutting it in half or quarters lengthwise, brushing with oil & salt, & roasting or grilling it until it starts to brown on the edges – brings out sweetness & mellows out its bitterness. Store in plastic in the fridge & use up within a few days.
Sweet & tender roots with a nice little bite of spiciness & tasty super-nutritious greens to boot. Eat the roots sliced or grated on salads, cut into half-moons on a fresh veggie tray, or roasted on a cookie sheet after cutting into wedges & tossing in oil. The greens can be cooked as you would spinach or chard – just barely wilted is best for nutrient retention. Store in plastic in the fridge, using the greens up within a couple days (the roots will store for weeks).
So crunchy & full of rich mineral flavor & the deepest of green color. Enjoy fresh in salads, sandwiches, wraps, etc. or wilted on their own or in eggs, sauces, pasta, soups, stir-fries, etc. Keeps about a week in plastic in the fridge.
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