Description
Radicchio is a much-misunderstood vegetable. It is not a lettuce, not a cabbage (sometimes it is confused with red cabbage), but rather a form of slightly-bitter, slightly-spicy chicory, related to Belgian endive. Valley Flora Farm (Langlois) grows four different varieties of Radicchio, each with a slightly different flavor and distinctive coloring. All their veggies are grown using organic practices.
According to farmer Zoe, Radicchio is one of the most under-celebrated late fall/winter vegetables in the U.S. It can be eaten hot or cold: grilled, braised, added to risotto, etc; or turned into salad. She says, “We mostly enjoy it as salad in our household (all winter long!) and the trick to getting anyone to love it (including little kids!) is to cut it up and then soak it in cold water for 10 minutes to leach out any bitterness. Then spin it dry and use it like any head lettuce. The color, texture and flavor is spectacular.”
When you place your order, you will get one of these four varieties (depending on what Valley Flora has the most of in any given week):
Chioggia: The Classic round radicchio, purple leaves with white veining; strong-flavored.
Rosalba: Light green outer wrap with stunning bridesmaid pink core, fairly mild. Like no vegetable we’ve ever seen!
Treviso: The favorite variety in Italy, upright barrel-shaped heads. Deep burgundy with white ribs. One of the stronger-flavored types.
Variegated: Beautiful red and green variegation with a blanched heart
No matter the type, store your Radicchio in the crisper section of your refrigerator. It will keep for a week or so, and if it looks slightly wilted, stand it in a glass of water. A favorite way to prepare it is simply grilled and drizzled with a great extra-virgin olive oil and sea salt. Or try one of these Radicchio Recipes from Epicurious.
