Radicchio, along with Belgian and curly endive, frisée, and escarole, are members of the leafy chicory family. Radicchio is characterized by variegated purplish-red leaves that can be a touch bitter and spicy, which is why it is generally used as a component, rather than the main ingredient, in most salads. (more…)
Category: Featured Produce
Cippolini (aka Cipolline) are small flat onions with a mild flavor. Their flat shape and size make them excellent candidates for roasting whole.
The biggest problem with these little gems is getting the skin off. Use a paring knife to cut strips of the skin from one end to another. Boiling briefly may also help to get the skins off. But all that work is well worth it!
Try roasting them whole with some of the other vegetables from our shares. Add some herbs, and perhaps some beans, and you’ve got a great side dish or main meal!
Romanesco cauliflower is a member of the Brassica family, which includes cabbage, Brussels sprouts, broccoli, and kale. This unique cauliflower originated and was first identified in the 16th century in Italy. Sometimes called Romanesco broccoli, it looks nothing like broccoli and its flavor is much milder and sweeter than either broccoli or cauliflower. (more…)
Winter squash is really a misnomer, as these delicious treats are grown in the summer. They are edible well into the winter, however, thanks to their ability to last for months in storage. First, be sure to check for any soft spots. If there are any, cook that squash right away. Soft spots can easily be cut out and the rest of the squash is usually fine. (more…)
Orach, also called mountain spinach and bearing some similarity to spinach, is an interesting heirloom vegetable that you probably won’t find in many grocery stores. The velvety leaves are burgundy on one side and deep green on the other, with bright magenta stems, making it pretty enough to be a houseplant. When cooked, it bleeds pink, tinting surrounding ingredients like rice a reddish bubble gum color. (more…)
This unique heirloom squash from Italy can be either a summer or a winter squash depending on when it is harvested. In late summer tromboncinos are pale green or almost white, and can be treated like a firmer, sweeter zucchini. When harvested late in the season, tromboncinos become more golden and firm like a butternut squash. (more…)
Daikon, or white radish, is traditional to Asian cooking. It is a long white radish, and given its shape and color, has been called an “icicle radish”. It is extremely versatile in cooking. You can use it anywhere you would normally use a regular radish, and in some ways that are unique. (more…)