In This Box: Delicata Squash, Fingering Potatoes, Yellow Onions, Garlic, Parsnips, Yellow Finn Potatoes, Rainbow Carrots, White Russian Kale Savoy Cabbage and Sugar Loaf Radicchio
Happy New Year and welcome back to CSA, it feels like quite a while since the last box. There are many familiar vegetables in the box this week, but I would like to tell you a little bit about the sugar loaf radicchio, which is quite likely to be new to many people. Jacob and I first came across this lovely vegetable at a farmer’s market in Portland. We were told if we kept it in a plastic bag in the crisper drawer of our refrigerator, that it would keep for a long time. We brought it home peeled off a few of the beautiful, pale green outer leaves, chopped them up and added them to our winter salad. They were so crisp and sweet that we could have eaten the whole thing in just a couple of days, instead, wanting to test it’s keeping quality, we ate it little by little. That Sugar loaf was in our fridge for close to two months, and when we finally finished it off it was just as crisp and sweet as when we started. So, if it takes you a while to get through yours, don’t fret, just make sure that if you plan to use it slowly, you peel the leaves off, rather than chopping off one end of the whole head. As far as uses go, this is a salad vegetable, combine it with other greens or let it be the solo green in a salad, perhaps sprinkled with toasted walnuts and feta cheese, and your best vinaigrette, of course.
The Calliope Crew