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 hors d’oeurves; the base was a radicchio leaf with pesto mozzarella and chopped tomato – delicious! We welcome your suggestions.
Hakurei are Japanese turnips. The smaller white round roots are milder than purple top turnips. The Japanese slice thinly and salt for about a half hour to alter the chlorophyll- it sweetens the turnips. If salt is an issue, just rinse before serving. They can be cooked like regular purple top turnips; just reduce the cooking time. The greens have even more nutrition than the roots and are great as a salad accent like the radicchio or wilted by adding them to clear broth soups or in braising mixes. Enjoy!
