The Chicory Family

A few of our farmers are growing a lovely array of chicories, so I looked up a bit more info to share and found this great blog from the Whistling Train Farm in Washington state. She has some great information not just on chicories, but on a lot of the same goodies we see in our shares, so it's worth a look around there.

Chicories include escarole, endives and radicchio in many varieties, and according to Whistling Farm's blog, dandelion, though I have not been able to confirm that on any other website.

 

We're excited to get some curly endive for the shares this weekThese leafy greens in the chicory family add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute with onions and garlic (or green onions or garlic scapes). Adding a splash of balsamic vinegar and date syrup can make some magic happen--don't be afraid to experiment.

We've seen some great varieties in the past, and we're hoping to see some of them again in the coming season, including curly endive, esacarole, frisee and a variety of radicchio called Virtus or Sugarloaf, which has elongated heads that are pale green with a crisp pale yellow interior. They look similar to romaine but have a bitter-sweet radicchio flavor that’s nice in mixed salads.

A common suggestion for using chicory raw in salads is to pair it with salty cheese, fruit and nuts, and to use an assertive dressing with lemon juice or a strong vinegar, like balsamic. The Whistling Train blog has a number of recipes for salads and cooking suggestions for chickories, so check it out and enjoy!

 

 

 

 

 

 

 

 

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more

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