Varieties we grow and love:
We pretty much only grow Chiogga radicchio…though I have known Glenn to grow Castelfranco from time to time. Radicchio is a long season crop that kind of looks like a cross between red cabbage and lettuce. It is also in the larger family of chicories, mainly bitter greens.
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Store radicchio in a closed bag in the coldest part of your fridge and it will keep for weeks. The longer you store it, the more bitter it can become.
– can be enjoyed in: it is a bitter green, so unless you have already fallen in love with its, it is best blended with other mild greens, or cooked!
- as a basket/wrapper for other yumminess
- sauteed and tossed with great olive oil and pasta
Tips for preparing:
If you will be grilling, quarter, leaving the core intact, otherwise remove the leaves, wash and spin dry.