Firstly, apologies for late posting of this week’s Veg Box News.
Secondly, a warm welcome to any new Veg Box customers this week. Rachael and Gemma had a very pleasant afternoon at Crookes Farmers Market on Sunday, signing up a few new customers for the Veg Box Scheme and we have had lots of new box scheme customers in the shop too, so if you are one of them – welcome. We really hope you enjoy the boxes.
We aim to post Veg Box News on a Friday afternoon to give you plenty of notice as to what is likely to be arriving on your doorstep in the coming week but this isn’t always possible for various reasons, usually uncertainty over the quality or availability of produce… and every week I remind customers that Veg Box News can only be regarded as a guide as last minute changes can, and often do, occur.
So the boxes this week should look something like this:
B as A’s but Beet 600g instead of Potatoes
E No potatoes but Beet and Radicchio
L/M Sweetcorn x 2 probably the last of the summer in addition to the Beet and the Radicchio.
Raddichio is a bitter red salad leaf similar to its cousin chicory. You will have received the round Radicchio di Choggia from our supplier, the Organic Pantry, but often the organically grown ones look rather scruffy - just peel off the outer browner leaves to reveal the purpley red heart inside. Radicchio is most commonly used in salads to bring a bitter note – just shred it and toss it in with other salad leaves.
Radicchio can also be roasted which brings out the sweetness as the leaves caramelise slightly. Try the following:
• 1 head of radicchio (about 1 pound total), quartered through core end, each quarter cut with some core still attached
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• Balsamic vinegar (for drizzling)
1. Preheat the oven to 200C (450F, Gas Mark 7)
2. Rinse the Radicchio quarters under the tap and shake of excess water
3. Place them in a bowl and season with salt and pepper, sprinkle with the fresh thyme then drizzle with extra virgin olive oil.
4. Arrange the quarter in a roasting tin cut side up and roast until wilted – approximately 10 – 15 mins. Turn the raddichio quarters over and continue roasting for another 8 mins.
Serve drizzled with balsamic vinegar
Another writer suggests soaking the cut radicchio in iced water for an hour to reduce the bitterness before roasting as above.
With the winter squash now in abundance in the shop, here’s a link to another suggestion – roasting the radicchio with squash and onions for a more substantial meal… the author suggests Butternut but there are many different varieties to try.