November 9th, 2022

What’s in your share?

• Radicchio*

• Salad Mix

• Kale

• Red Storage Onions

• Dark Red Norland Potatoes

• Beets

• Broccolini

*Radicchio - is an Italian green that loves cool weather. The heads have a bitter taste that can seem intense if eaten raw or cut into big pieces. If you’ve never tried radicchio, we recommend slicing it super thin and tossing it in dressing along with other greens.

Radicchio is stealing the show in this share. Hope you like it as much as we do!

HOW TO CUT: Cut in half from the top to the core, slicing the core in half. Then cut into quarters, cutting from the top to the core again. Lay the quarter “slice” on it’s side, and slice as thin as you’d like, discarding the core.

We’ve been eating this salad everyday and it doesn’t get old. I have never taken a photo, regrettably. This recipe will also work with any head lettuce and salad turnips which are coming next week. Your kale and radicchio will likely store until then if you keep them in a closed bag or container!

Fall Farm Salad

• 1/2 or whole bunch kale (de-stemmed and cut into 1-2” pieces)

• 1 head radicchio (cut as mentioned above - 1/8” slices)

• 1 bag of salad mix (however you normally prep it)

• 1/2 red onion (sliced super thin)

Put all of this in a big bowl and toss it in the dressing below. But be sure to only dress the amount you’ll eat in one day, because a soggy salad is always a bummer! We added roasted beets on the salad this week.

Basic Vinaigrette

• 1 c olive oil

• 1/2 c balsamic or red wine vinegar

• 2 T mustard (you can use any kind but dijon or brown is real nice)

• 2 T red onion or shallot (minced)

• 1 T maple syrup

• salt and pepper to taste

• * for a creamy dressing, add 1/4 yogurt or mayo

• * add basil, parsley, mint, oregano for some added flavor

• * for spicy, add some chili flakes

In a large mixing bowl, add vinegar, mustard, onion, and any herbs you want. Whisk together, slowly adding the olive oil and whisking rapidly to create an emulsification. Alternatively, put all ingredients in a wide mouth jar and blend with an immersion blender.

Also, we planted garlic during these beautiful past couple days!