June 17, 2024
More to Love
by Linda Dansbury

Every week brings something new and delicious to the pick up room! Most of the new items this week can be enjoyed raw and cooked. Here are a few tips:

Radicchio - is an often misunderstood member of the chicory family. It is very nutritious and keeps quite well in the fridge, as long as it isn't sitting in water. Take the outer leaves off and slice into salads. The round "ball" can be cut in half or quarters, brushed with olive oil and grilled for just a couple of minutes until charred a bit. The light grilling takes the bitterness out, although I don't think this is very bitter. Chop up and make into a salad or add to romaine that you have also grilled. It is also delicious either charred or raw when added to a pasta salad! I love making a mixed green salad, and adding some radicchio along with thinly sliced fennel and making a "vinegary" dressing. There are also delicious recipes on this site.

Fennel - is delicious raw, when sliced into a salad, or consumed with dips or hummus. It also braises really well and is so delicious when cooked with lentils. Quarter the fennel, toss with a little olive oil and roast until tender. Then top with fresh grated parm cheese, pepper and chopped fresh herbs - great with fish or meat! It will keep well for a couple of weeks when stored in plastic in fridge.

Beets - will keep in fridge for a long time, but tend to lose their fresh picked sweetness the longer they are in fridge so it's best to use them within a couple of weeks. They can be eaten raw, but are best raw if grated. Beets are delicious roasted and drizzled with olive oil and sprinkled with herbs as a warm side dish. Or allow to cool and added to salads - a Dijon tarragon vinaigrette and a little feta or goat cheese make a delicious salad! Or, if you like to bake, try the Chocolate Beet Cake on this site - it is beyond delicious!

Cabbage (probably not in shares until week 8) - everyone is familiar with and probably has their favorite coleslaw recipe. But did you know that if you slice cabbage thin as you would for slaw, you can add a bit of oil and butter to a pan, add garlic scapes and/or onion to pan, then add the cabbage and cook until it starts to turn golden brown. Finish with salt and pepper and fresh herbs if desired - such a delicious side dish! Also, try the Roasted Cabbage and Roasted Cabbage with Black Bean Sauce on this site for more cabbage inspiration.