Windrose Farm’s Radicchio (plus a recipe)

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Barbara Spencer at Windrose Farms has one of the most beautiful stands at the Wednesday Santa Monica Farmers Market.  Her produce spills out of overturned baskets and flower-like heads of radicchio sit beside butternut squash and bags of smoked tomatoes.  This week on the Market Report, Barbara tells Laura about her radicchio, which really is unlike anything you’ll see at a grocery store.  More photos from her stand, and a recipe for Radicchio Di Castelfranco All’Agrodolce are after the jump…



(Recipe from Windrose Farm)

Serves 4

Sweet and Sour Castelfranco Radicchio Hearts
1 lb Radicchio Variegato di Castelfranco (variegated chicory)
1 oz sugar
2 oz extra virgin olive oil
1 oz red vinegar (try Chaparral Gardens Blackberry Balsamic)
Salt and pepper

Clean and cut the radicchio into quarters lengthwise. Melt the sugar in a pan with some water, until brown. Stir in the oil and the vinegar. Lay the radicchio quarters in this sweet and sour sauce. Cook for about 15 minutes.
When the radicchio is soft and the sauce has thickened, remove from the stove. Add salt and pepper to taste. Serve at room temperature.