THIS WEEK YOUR BASKET CONTAINS: leeks, potatoes, Florence fennel, beets, Swiss chard, RADDICHIO, and elephant garlic

We hope your Thanksgiving was as enjoyable and relaxing as ours was!  Having a late Thanksgiving makes Christmas and New Year’s feel like they are in the very near future.  Because both Christmas Eve and New Year’s Eve are on our other delivery days this year, we will be delivering two two-week baskets to you this month (12/13 & 12/20).  WE WILL SKIP 12/27 & 1/03 and be back to normal on 1/10.  Please let us know if you have any questions or concerns.

A NOTE ABOUT THE STATEMENTS THIS MONTH:  We recently had to (reluctantly) convert our accounting software to an online version.  One consequence of the switch is that the statements don’t work the same as the desktop version in that what used to be line items now get listed as merely as invoices.  I’ll be working to get back to a more familiar format, but in the meantime if you have questions or concerns just email me.

Radicchio is an amazing winter green that is just starting to gain popularity in the Northwest, They are a bitter(ish) green.  Soaking the greens in ice water (as called for in the recipe below) mellows the bitterness significantly.

RACICCHIO SALAD

1 onion, chopped

¹/₄ cup good-quality balsamic vinegar

¹/₄ cup good-quality sherry vinegar

3 heads radicchio

1 tablespoon honey

³/₄ cup olive oil

1 ¹/₂ cups Manchego, finely grated and divided

1 pinch salt, plus more to taste

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped onion. Break the onion up into pieces so that all of that oniony flavor gets into the vinegar. Let it sit for 1 hour and then strain out the onions. Remove the cores from the radicchio and discard. Chop into 1-inch pieces. Take 1 gallon of water in a large bowl and add enough ice to make the water icy cold. Once cold, strain out the ice and add the radicchio to the water. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry. Fluff the dried radicchio. (Note: If you don’t strain the ice out before adding the radicchio you’ll be pulling out ice pieces for half an hour so that you don’t have wet radicchio.) Add the honey and olive oil to the strained vinegars and whisk. Using your hands, toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again. To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego or distribute salad and Manchego among 4 to 8 bowls or plates.  Adapted From Toro Bravo. Stories.Recipes. No Bull by John Gorham & Liz Crain

BEET RISOTTO WITH GREENS AND FETA

2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped beet greens & chard

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings.

SARDINIAN CHICKPEA AND FENNEL SOUP

2 1/2 cups chickpeas

3 Tbsp. extra virgin olive oil

1 onion, chopped

1 large clove garlic, chopped

1 large bulb fennel

2 Tbsp. plus 1 tsp. chopped parsley

3 Tbsp. minced fennel leaves

1 large potato, diced

2 cups peeled, seeded tomatoes

1/4 cup grated pecorino or Parmesan cheese

1 tbsp. salt

1/4 tsp. freshly ground black pepper

6 cups boiling water

1 cup tubular pasta

Rinse the chickpeas in cold water and drain.  Trim the fennel, halve it, and slice thinly cross wise.  Chop tomatoes.  In a soup kettle over low heat, warm the oil.  Add the onion, garlic, and the 2 tbsp. of parsley; cover and cook gently, stirring occasionally, until vegetables are lightly browned, about 5 minutes. Remove the cover, add the fennel bulb and leaves and the potato and sauté for an additional 10 minutes.  Add tomatoes, salt and pepper, and then the chickpeas and boiling water.  Stir well, cover, and cook for 10 minutes over medium heat.  Add the pasta and continue to simmer, uncovered, stirring occasionally, until the pasta is just tender. Correct for salt and pepper.  Remove from heat and stir in the 1 tsp. parsley and the 1/4 cup cheese. (From The Vegetarian Table: Italy).