Join the radicchio revolution and together we can make the world a bitter place.
Join Our Radicchio CSA this winter - coming soon!
We are very excited to announce that we are putting the final touches on our Radicchio CSA for this Winter!! Enjoy a seasonal collection of radicchio from our farm once a month from November through February. The boxes will be delivered to one of our current pick-up locations in Portland (in NW, Kenton, St. Johns, Clinton, Sabin, Vancouver, Troutdale, and SE) once a month and will contain six to eight heads of radicchio. This is not only for you bitter lovers but for those who want to learn more about radicchio in general. Throughout the Winter, expect to see speckled, forced, pink, and gorgeous red radicchio's. They truly are the edible flowers of Winter - bring some light into your kitchen during the dark months. More details to come soon but will be delivered on Wednesday's in the middle of November, December, January, and hopefully even into February. The cost of each box is $40 and will be offered on a month-to-month basis as well as the full Winter season. They will be available for purchase on our site in the next couple of weeks.
Brian and I fell in love with chicories over 10 years ago on the very first farm that we worked on. I must say, we didn't really fully understand their importance back then, but now we are full-fledged chicory ambassadors. Why? They are delicious, healthy, and very versatile. They can be grown in the field and survive PNW Winters without any sort of plastic inputs. They are gorgeous edible flowers in the dead of Winter, that bring joy to cold harvest days. When most other vegetables are gone except brassicas and storage crops, chicories come in and save the day!
There are SO many different varieties of chicories and when we first started growing them, I admit that I couldn't keep them all straight. The broad diversity in the Chicory family makes it a very interesting and confusing family tree. Endives are one main branch with Escarole and Frisee as the main sub-varieties which are generally mild in flavor with green, open heads and a blanched heart. Radicchio is the other main branch, which is Italian for “chicory.” Here is a quick rundown of the main radicchio varieties:
Rosso di Chioggia: red, round tight head
Rosso di Treviso: red, elongated with a fat white rib
Rosso di Verona: red, tight head with a fat white rib
Variegato di Castelfranco: green with pink/red speckles, serrated edges, more open habit
Variegato di Chioggia: green with pink/red speckles, round tight head
Rosa del Veneto: That pink chicory you have been seeing everywhere!
Back in January we traveled to Italy along with 18 other farmers, chefs, writers, and eaters to join in the Radicchio Expedition. We toured farms, seed companies, and packing facilities. It was really the trip of a lifetime, we learned so much, made amazing friendships, and are more excited than ever to be growing radicchio.
Well, the Sagra del Radicchio is over but if you missed it, you can still find it on Youtube and watch at your leisure.