The sweet and the bitter

The brief stint of warm weather this week has been such a welcome change. Temps have reached into the 80’s this week. That warmth is enough to kick the strawberries into high gear – we see lots of red in the rows and a profusion of new blooms. We’re looking forward to a bountiful winter/spring of strawberries.

The wait is always worth it.

We have been enjoying eating a new crop this season – radicchio. We have grown radicchio in the past but stopped growing it probably 5 years ago. We decided to bring it back this season, and it has been surprisingly nice to have it back on the menu! Radicchio is a bitter chicory, and lends itself particularly well to salad. To tone down the bitterness, sliver the radicchio finely on the diagonal. Include every part of the head even the crunchy white stems. Dress a bit ahead of serving with a great olive oil, wine vinegar, and salt.

We have discovered a new meal we love to make with radicchio that we’ve been preparing almost every week – Penne with Radicchio and Goat Cheese (we have used this recipe as a guide and will note that we’ve doubled the garlic, and used whatever cheese we had on hand, like parmesan. 

Our gorgeous chioggia radicchio!

We are eagerly awaiting the arrival of our first child. Thank you to everyone who has checked on us, given your words of encouragement and well wishes. We are grateful to be taking this time to slow down, enjoy some quiet, and step back from the farm in preparation to welcome our new addition. Momma and baby are healthy and happy, and we can’t wait to someday soon introduce you to our daughter.

Ellen and Cole

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