October usually brings our first killing frost. The temperature goes a few degrees below zero and kills any sensitive crops that were left uncovered. Crops under protection can wilt a bit, but don’t always die. Frost brings mixed feelings. While we’re sad to let go of some crops, overall, we’re grateful to have a few less crops to harvest while we focus on bringing in the fall crops. Besides harvesting, we have a lot of work to do cleaning up the fields and readying them to go into winter. Once we have snow cover, anything left undone awaits spring thaw.
Right around now, we really start to crave fall-harvested crops like delicata squash, daikon radish, and radicchio. We can feel our bodies happily responding when we eat them too. Lately, we’ve been thrilled by the sweetly bitter radicchio on our plates. Here’s a recipe from one of our favourite books, Vegetable Literacy by Deborah Madison.
Radicchio salad with walnut vinaigrette and toasted bread crumbs
serves 2 or 4
1 head Chioggia radicchio
1 egg, hard cooked
2 tbsp chopped parsley
fresh bread crumbs crisped in olive oil and roughly chopped
walnuts to finish
a tiny drizzle of maple syrup (optional)
Walnut-shallot vinaigrette: makes about 1/3 cup
1 large shallot, finely diced
1 tbsp red wine vinegar
1 1/2 tsp dijon mustard
3 tbsp walnut oil
1) Combine the shallot, salt and vinegar for the vinaigrette in a bowl and let stand for 10 minutes. Then whisk in the mustard and walnut oil. If the vinaigrette is too sharp, whisk in a little more oil.
2) Quarter the radicchio head through the stem end, then slice the quarters very thinly crosswise.
3) Peel the egg and chop the white and yolk.
4) Toss the radicchio with the vinaigrette and the parsley. Arrange the radicchio on individual plates. Top with the chopped egg, bread crumbs and walnuts and serve.
You can also find more pictures of this recipe on the blog Dagmar’s Kitchen, here.
And here’s our monthly roundup of recipes we think look AMAZING using the foods we’re harvesting out of the fields right now!
Acorn (Jester) winter squash: Apple-Stuffed Jester Squash
Delicata winter squash: Better than Butternut, Roasted Delicata Squash
Winter Luxury pie pumpkin: Pumpkin Pie Fudge
Spaghetti Squash: Spaghetti Squash Crumble
Daikon radish: Korean Mixed Rice with Sashimi
Sunchoke/Jerusalem Artichoke: Smoked haddock and Jerusalem artichoke gratin
Red/Yellow/Orange Peppers: Roasted Red Peppers
Beets: Refrigerator Pickled Beets
Kale: Creamed Kale au Gratin
Frisee Endive: Frisee au Lardons
Salad Mix: How to Make the Perfect Simple Salad
Sweet n Spicy Mix: Raw Mustard Greens Salad with Gruyere and Anchovy croutons
Spinach: Vegan Spinach Dip
Yokatta-na: How to Cook Asian Greens
Broccoli: Caramelized Broccoli with Garlic
Parsley, curly: Lebanese Tabbouleh
Parsley, flat leaf: Classic Italian Gremolata
Sage: Pumpkin Sage Biscuits
Green onion: Spinach, Cheese and Green Onion Pie
Hakurei turnip: Honey Glazed Baby Hakurei Turnips with Apples