In this week’s share:
- lettuce
- radicchio
- summer squash
- cucumbers
- eggplant
- tomatillos
- fennel
- black spanish radish
- carrots
- pac choi
- basil
- garlic
Your shares this week are filled with all kinds of seasonal delights, some probably more familiar than others. Radicchio is a leafy head in the chicory family and has a slightly bitter bite to it. Try it cooked, which lessens the bitterness, in a simple saute or raw in a radicchio, fennel, and olive panzanella.
Black Spanish radishes are dark, gnarly looking roots. They have the same texture as radishes but are extra sharp. Slice them thinly and saute in butter until they soften a bit. Add coarse salt and eat as is or in a sandwich.
Big, beautiful eggplants have arrived! Slice them in rounds and throw them on the grill, make baba ganoush, or try a roasted eggplant salad with almonds and goat cheese. Try adding in some roasted summer squash too.
