Vegetable List Baby Windsor Broccoli
Mokum Carrots
Delectable Corn
Orient Express Eggplant
Dragon Lingerie Green Beans
Basil
Red Norland New Potatoes
Radicchio
Slicing Tomatoes
Sungolds
Juliet Grape Tomatoes
Notes from the Farm As we wade through the rain and I look at all the good that is coming from this weather pattern we seem to be in, all I can think about is the effect of the Universe on our fields... The way we spin around the Sun, the pull of the Moon, the effect of the Galaxy on meteorite activity, the heat that moves climate patterns... its the Universe dancing with our fields, our vegetables... and we're caught in the dance, excitedly enduring with blinding wonderment this space invasion thats going on all around.
Vegetable of the Week Radicchio: Radicchio is a popular Italian (grown most widely in Verona) green... it looks like red cabbage but is actually in the chicory family. Pliny the Elder was the first to write about radicchio, calling it Venetian Lettuce and raving about its purifying qualities. What Mr. Elder was saying is that radicchio is bitter. It is used fresh, albeit sparingly, in salads in Europe, where they favor flavorful lettuces. But radicchio is most used cooked. Either grilled in halves or pan fried with balsamic vinegar and asiago cheese (our family's favorite way of cooking radicchio). To be sure, only a fool would brazenly experiment with radicchio for the first time. Radicchio is a complicated vegetable that can both delight and disappoint, and it is always the fault of and at the hand of the chef, so be aware... and enjoy.
Recipes Penne with Grilled Eggplant and Radicchio Sauce - 2 small Eggplants
- 1 large head of Radicchio, quartered, cored
7 tablespoons olive oil, divided
- 1/3 cup finely chopped onion
- 3 garlic cloves, thinly sliced
- 2 tablespoons fresh Italian parsley leaves
- 1 tablespoon chopped fresh thyme
- 1 cup chopped Juliet Tomatoes
- 1/2 cup low-salt chicken broth
- 1/3 cup dry white wine
- 1/2 cup coarsely chopped fresh Basil
- 1/4 teaspoon dried crushed red pepper
- 12 ounces penne or fusilli (spiral-shaped pasta), freshly cooked
- 6 ounces soft fresh goat cheese, crumbled
Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle eggplant lightly with salt; let stand 30 minutes.
Prepare barbecue (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.
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