Radicchio is a beautiful bitter green favored by Italians. Our bodies need bitter greens; they offer fantastic nutrition, aid digestion, and balance blood sugar. I love the flavor of radicchio and find the more I eat, the more I crave it. It is wonderful sliced thin and mixed into salad. Spectacular on the grill or roasted; quarter the head, brush with olive oil and grill or roast until the edges are somewhat charred, remove and sprinkle with balsamic, parmesan and salt & pepper. The larger outer leaves also make great lettuce wraps filled with goat cheese chevre and raspberry jam or capers- a great appetizer for the cook!
Sugar Snap Peas might possibly be the best snack during these hot days! Snap off the top and eat the whole pod. Try dipping them in hummus or a homemade dip of yogurt, lemon, feta cheese, and fresh dill! We have also started to harvest English Shelling Peas, aptly named because you pop open the pod and eat the peas on the inside ( do not eat the pod of these); add to salad, pasta, rice, or risotto. Enjoy these peas now, as they won't last much past the 4th of July. Cabbage is also here, just in time to make your 4th of July coleslaw! We grow 2 types of green spring cabbage; one is round and the other has a pointed shape. They both have incredibly nice sweet flavor and this is why you love eating fresh and local! You can't beat the flavor of homemade coleslaw- try adding fresh dill, chopped raw fennel bulb, or shredded Kohlrabi.
Fava Beans, spring onions, and baby beets are coming soon...
