Radicchio. The only encounters I’ve ever had with this vegetable have been in those prewashed, prepackaged salad mixes that you buy when you’re too lazy to hack up a head of lettuce, or simply because it’s convenient. I recall that it tasted crunchier, but much more bitter.

Thus, I was a bit perplexed when it arrived, green & purple, in my CSA box this past week. I began searching the Internet & Pinterest, to get inspired. Immediately, a recipe popped up that seemed somewhat doable, and bearable – and would also use the snap peas still lurking in my fridge. I had to give it a try.

Snap Pea & Radicchio Slaw – adapted from Real Simple

  • 2 tbsp olive oil
  • 1 tbsp white vinegar
  • 1 tbsp lemon juice (not pictured)
  • 2 tsp dijon mustard
  • salt & pepper
  • sugar snap peas, thinly sliced crosswise
  • 1 small head radicchio, washed and sliced thinly
  • 2 tbsp bacon bits (not pictured)

In a medium bowl, combine oil, vinegar, lemon juice, mustard, and a dash of salt & pepper. Add peas, radicchio, and bacon bits; toss to combine.

You can see when comparing the two recipes that mine is slightly different. When making this recipe originally, I thought that the dressing was much too sour (this is coming from a girl who loves her dill pickles and salt&vinegar anything!) and was missing ‘something’. I added the lemon juice and it seemed to mellow out the vinegar while sweetening the greens. The bacon bits were also added to give a sort of pseudo-smoky flavor to the slaw. Both additions I feel really rounded out the dish.

I enjoy the contrast of colors ! Very summery.

Before coming across this recipe, I would never think that snap peas and radicchio would be a good combination. But it works, it’s tasty, and a pretty good dish for this time of year – very light and crisp. I hope that this will help someone out there feel a little less intimidated by the head they find in their weekly CSA box!


CSA, Week 2!

I had to work at the bakery, then drive straight to school to run a parade rehearsal, so Mike was in charge of picking up this week’s share. I was excited to come home in the evening to a box of produce on my counter, to sort through, bag up, and ponder. There were a few different things this week, but the majority is still green – not that I mind!

  • basil – approx. 2 cups
  • Russian kale – 1 head – big leaves, reddish (last week’s was curly kale)
  • radishes – 4 small, little ones – at least now I know what they look like so I know when to harvest them in my garden
  • head lettuce
  • swiss chard
  • kohlrabi – 1 bulb, purple
  • garlic scapes – yeah buddy!!!!!

I have decided to start keeping a list on my fridge of all the CSA produce we get, in an attempt to do our best to make sure we don’t waste any, which I admittedly have a habit of doing. I do have some good ideas, though, for a few of these vegetables, so that helps already!

My parents & younger brother will be coming in for a visit at the end of the week and will be staying for a few days, so my goal is to be able to use these ingredients while still entertaining them. I don’t think it will be too difficult 🙂


Week 2’s box

Question of the Day: Have you tried garlic scapes? What do you think of them?