Collard greens, leeks, yellow carrots, winter radish and radicchios. With this unusually warm fall and now winter the radicchio is ahead of schedule and not holding in the field as well as I’d like – so we’re harvesting it and hoping you’ll have space for it in your refrigerators (assuming you don’t eat it all right away). Fortunately it keeps for many weeks in the fridge if you don’t get to it right away. The warm weather, combined with a few other factors means some of the Winterblauer radish got really big! One was almost 5 pounds! For that reason some folks just got a piece of a radish root, not the whole thing. This is another vegetable that keeps well in the fridge and you can just use bits as you need them. I peel it and then shred it on a box grater with carrot and make a slaw with seasoned rice vinegar. It’s also good cut into chunks and par boiled. The yellow carrots are pretty tasty right now. I usually find them better for cooking than for fresh eating but the one I ate this evening was delicious.
There was no time for field work today. We got lucky with the weather but it still took us all day to harvest, clean and pack the shares. I didn’t have time to take a photo of the share before dark so this is a photo of my share after I got home (with an extra large radish and relatively small carrots). The radicchios in the photo are Isontina, Castelfranco and Chioggia. Some folks got others including Treviso Tardivo, Treviso Precoce and pink Verona types. If you’re looking for more info on Radicchio, including recipes, check out the RADICCHIO ZINE on @culinarybreedingnetwork’s website
Cully Neighborhood Farm 