Radicchio (pronounced rah-DEE-kee-oh) usually has white-veined red leaves. It has a spicy and bitter taste, which mellows when it is grilled or roasted, or when added to sweeter salad greens.
In Italy, where the vegetable is quite popular, it is usually eaten grilled in olive oil, or mixed into dishes such as risotto. In the United States it is gaining in popularity but is more often eaten raw in salads.
New Potatoes: Are simply immature potatoes, and are particularly valued for taste. If the plants had not been dug, the potatoes would double in size in a few weeks, so you are getting a treat but getting them small like this! We ate the smallest ones for lunch today, boiled with a sprinkling of large grain celtic sea salt, with a healthy chunk of butter added after the water boiled off.
Fresh Beets with Greens: We didn't thin the beets as much as past years, so these are a little small. The Greens are quite nutritious! Eat them! They will not all be as nice as the first picking. This is the best time of year for beet greens.
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