This week's veggie pick up will be Saturday, December 19th, 9am-1pm. Please arrive at least 15 minutes before we close to allow yourself time to gather your veggies. If you need an alternate pickup time this week or any week, please email me at farmer@homefields.org. I will be more than happy to accommodate your needs!
FARM UPDATE: If you're looking for a last minute holiday gift, we will be offering veggie boxes through the Harvie Farm Stand next week. You'll get an email next Monday about ordering these and will be able to pick them up along with your last veggie share next Wednesday, December 23rd. We also have gift certificates for next season's CSA for sale on our website.
This week we have radicchio in shares. Radicchio is an Italian delicacy with a bitter, spicy flavor, especially when eaten raw. It's often paired with sweet or acidic ingredients to make a salad with balanced flavors. When cooked, radicchio mellows and gains some sweetness while still retaining a little bitterness. In the spring, our radicchio didn't head up well and we attributed that to the summer heat. This fall crop isn't heading up well either, but it still has that distinctive flavor if not the cabbage-like crunch. And it sure is pretty! Here are a few recipes from Epicurious.
Bitter Greens Salad with Melted Cheese
- 3 tablespoons red wine vinegar
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 large head radicchio (3/4 pound), cored and coarsely shredded
- 5 ounces arugula
- 1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
- 1/2 cup roughly chopped lightly toasted hazelnuts
- Saba or balsamic vinegar, for drizzling
Heat the broiler to high.
Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.
Radicchio Salad with Caramelized Carrots and Onions
- 1/2 cup sliced almonds
- 2 pounds carrots, cut into 4x1/2" sticks
- 1/2 cup olive oil, divided
- 2 tablespoons thyme leaves, divided
- 2 3/4 teaspoons kosher salt, divided
- 1/2 teaspoon crushed red pepper flakes, divided
- 2 medium red onions, cut into 1/2" wedges
- 2 garlic cloves, finely grated
- 2 tablespoons plus 1 teaspoon sherry vinegar
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
- 4 oranges, peeled, sliced into 1/2" half moons
- 2 cups parsley leaves
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
EXTRAS TO ADD TO YOUR SHARE: If you didn't order any add-ons (and even if you did), we will have mushrooms and bread to purchase as Extras each week of the Winter CSA. This week Stephanie is offering Chocolate Chip & Cinnamon Sourdough as the bread option.
Thank you for your continued support of our farm!
Your farmers,
Katie, Elizabeth, Brad, Brian, Christina, Kelly, Angie and Matt (and lots of awesome volunteers!)
