Welcome to 2022 and cold winter weather! We have fresh veggies in January! The December heat actually caused some problems with some plants getting confused and bolting (speeding ahead and flowering), but we have so many beautiful plantings throughout our hoophouses and greenhouses that we have a bountiful harvest even with the low levels of daylight.
I love radicchio cooked with our Italian sausage, onions, garlic, fennel, Parmesan cheese, and dried red tomatoes. Check out this recipe link for inspiration.
Winter radicchio, kale, and carrot salad
This salad has the perfect texture for winter. The flavors get better after 10 minutes and taste even better the next day. Goes well with roasted vegetables, roasted meat, or as a lunch salad.
If you want to reduce the slightly bitter flavors of the greens, make sure to let the greens stand in the dressing for at least 10 minutes.
-3 cups torn or large chopped pieces of radicchio
-3 cups torn or large chopped pieces of kale
-1/2 cup grated carrots.
red wine vinegar, olive oil, lemon, and salt to taste
1. Mix radicchio and kale in a large bowl or gallon bag.
2. Add in several tablespoons of olive oil and red wine vinegar, plus a few teaspoons lemon juice, and a sprinkle of salt.
3. Mix with 2 spoons or your hands- you can press on the greens- "massage" the dressing into the greens. If you are using a gallon bag, massage the outside of the bag.
4. Add the shredded carrots and toss.
