Recipe Ideas: Radicchio and Salad Turnips

This week we have two less common items available – radicchio and hakurei turnips. We grow a Treviso type of radicchio.  It looks like a white spined red Romaine, but it ISN’T lettuce.  It is an Italian green with a stronger, slightly bitter green flavor.  I tend to roll leaves and cut in thin ribbons to add to salad as an accent.  I saute it with onions.  Some people grill it.  We had some delicious …

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Thursday Morning in the Kitchen

After harvest Wednesdays, Ken and I regroup.  Today I found myself in the kitchen.  First I made some mayonnaise with some egg yolks,         and then some macaroons with the egg whites.           Then I made some custard with some cracked eggs.           Ken requested some macaroni and cheese.  Here is a skillet with baked ziti with cheese sauce, onion, peas, and frozen ripe …

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More Recipes: Sofrito and Beet Pepper Soup

This season we have a great crop of beautiful ripe peppers.  I chopped and froze (no blanching) some for future use.  At Ken’s request I made some ripe pepper jam, and today I made sofrito.  Sofrito is a combination of vegetables that are cooked slowly with fat or oil to reduce moisture and preserve color and flavor.  What started as two cast iron skillets of onions, peppers and some garlic became four small freezer jam …

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