Week of October 14, 2018

Rain or Shine! Val at Farmer’s Market Saturday

Produce for This Third Week of October 2018

Radicchio,  Baby Bok Choy,  Happy Rich Mini Broccoli,  Kale,  Tomatoes,  Salad Mix,  Parsley

Happy Rich Mini Broccoli is a cross between European broccoli and Asian gailons (Chinese broccoli).  The result is a sweet, smaller floret that lends itself well to stir-fries.  Cook all of the vegetable: stems, leaves, and florets!  Baby bok choy is also a wonderful stir-fry ingredient! Rough chop and stir-fry with sesame oil and ginger.  Add a bit of soy sauce toward the end if you like.  Bok choy cooks in 4 minutes.

Tom and Betsy picking up their CSA share on our farm Saturday.  Tom and Betsy have been CSA members with us for 13 years!!

Bittersweet Roasted Radicchio with Ricotta and Dates

2 Tbsp balsamic vinegar

5 garlic cloves, smashed

1 tsp fresh lemon juice, plus zest from 1/2 lemon, divided

1/2 cup plus 2 Tbsp extra virgin olive oil, divided

1 tsp sea salt and pepper

1 head radicchio, coarsely chopped

8 large, squishy dates, pitted and quartered

3/4 lb fresh ricotta

1/2 cup parsley, chopped well

1/2 cup chopped, toasted walnuts

Preheat broiler.  In large bowl, whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 tsp each salt and pepper.  Put radicchio and dates in a 9 by 13 or 8 by 8 baking dish and toss with remaining 2 Tbsp oil.  Bury dates under radicchio.  Broil 5-6 inches from heat and turn occasionally, 6-8 minutes.  Monitor closely to prevent burning.  Add hot radicchio and dates to the bowl of dressing and toss to coat.  Cover bowl and marinate, tossing occasionally, for at least an hour.  Remove garlic cloves.  Spread ricotta over a serving platter.  Season with lemon zest, salt and pepper.  Spoon radicchio and its marinade over top.  Top with parsley and chopped walnuts.  Sprinkle with more lemon zest, salt and pepper.  Serve with bread.

adapted from food52.com

Next week…..Arugula, Onions, Watermelon Radishes