Eight Mile Creek FarmWeek of July 15, 2018
Produce for this Third Week of July 2018
Crispino Lettuce, Red Leaf Lettuce, Radicchio, Purslane, Rainbow Chard and Italian Basil
Radicchio
Radicchio is part of the chicory family and has a sharp taste on its own. When used as a salad green, chop it and mix it in with other lettuces or chop a citrus fruit, like a meyer lemon or an orange and serve it with the radicchio salad, drizzled with olive oil and balsamic vinegar. Radicchio is also great sautéed with garlic and olive oil, or grilled as in the following recipe.
Grilled Sausages and Radicchio
1 head radicchio
3-4 Tbsp extra virgin olive oil
1/2 tsp sea salt
1 lb EMCF sweet or hot Italian sausage
1 lemon, halved
fresh basil
Heat grill. (This can also be cooked under the broiler in the oven). Halve radicchio lengthwise through stem end, and toss with 1 Tbsp olive oil and salt. Put radicchio, cut side down, and sausages on grill and cover. Let cook 2-3 minutes, until outer radicchio leaves are dark brown. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more. Thinly slice radicchio. Combine in a bowl with another 2 Tbsp olive oil and juice from half the lemon. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste. Spread radicchio on a platter and top with grilled, sliced sausages. Garnish with basil leaves and serve.
adapted from cooking.nytimes.com
Purslane Salad with Cherries and Feta
Purslane is often thought of as a weed in this country, but is prized in Europe and South America for its high omega 3 fatty acid content and its succulent texture. It can be served on its own as a salad green, with a bit of olive oil and vinegar, or mixed in with lettuce. It can also be cooked like spinach. This is a wonderful and easy recipe for using this healthy herb.
1 bunch purslane, washed and chopped, stems, and all
1 tsp dried mint or 1 Tbsp fresh
16 cherries, pitted and halved
12 kalamata olives, pitted and coarsely chopped
1 Tbsp sherry vinegar
1 Tbsp fresh lemon juice
1 tsp balsamic vinegar
1 garlic clove, minced
1/4 cup olive oil
freshly ground pepper
2 oz. feta, crumbled
Toss together purslane, mint, cherries and olives in a salad bowl. Whisk together vinegars, lemon juice, garlic, salt, olive oil, and pepper. Toss with the salad. Sprinkle feta over and serve.
adapted from nytimes.com
Next week……string beans, kale, dill, summer squash
Oh my gosh…. cherries and kalamata olives and feta and mint!??!! Holy Smokes!! and purslane and vinaigrette?? Dear god, it’s more than I can stand. I am ON IT.
Thank you, dear friend.
XOXO