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THIS WEEK’S FARMSHARES
Week of January 30, 2012
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RADICCHIO
Radicchio is a cool season crop in the chicory family. We eat the red leaves of the plant which are spicy and bitter. Radicchio comes in several varieties including di Treviso, which is milder in flavor. Radicchio is widely eaten in Italy and other parts of the Mediterranean and is often grilled or roasted.
CARING FOR RADICCHIO:
Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 4-6 days.
PREPARING RADICCHIO:
Remove the touch bottom stem and run through water to rinse off any soil. Radicchio can be eaten raw or can be roasted or grilled, which mellows the flavor. Cook it into risotto, chop with salt and olive oil for a tapenade, serve atop pasta or toss raw into salads.
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Rich Radicchio Salad
This simple salad gets its flavor from the savory and slightly bitter RADICCHIO. RADICCHIO goes especially well with sweeter greens and dressings, so try this salad with a honey-mustard vinaigrette or experiment with mixing in spinach as well.
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