July 28th Newsletter: Something Radical….Radicchio!

CSA Week 7, Cycle A pick-up

What's new this week?
Compiled by Veggie Guru, Jessica.



Something Radical….Radicchio!
Radicchio is actually a leaf chicory, sometimes known as Italian chicory. This vegetable is very popular in Italy and has gained in popularity in the United States in the last few years. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. In Italy, it is often eaten grilled in olive oil, or mixed into dishes such as risotto, while in the United States it is often eaten raw in salads.

A 1 cup (shredded) serving of Radicchio has 9.2 calories It is high in magnesium, potassium, and has 10.8 I.U. of vitamin A. It is 70% carbohydrate with just a small amount of protein and just a trace of fat.

To store freshly picked heads simply brush any dirt off the exterior and put in a plastic bag and place in the refrigerator. It will keep approximately a week. When you are ready to use the leaves simply pull the leaves off the head and rinse in cool water.


Mom was right…Broccoli is good!
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.

Broccoli is the superhero of the vegetable kingdom with its rich vitamin C and A content. Serving size, 1 med. Stalk (140g): Low-calorie, Low-fat, Low-sodium, High in fiber.

Broccoli should be left unwashed when storing. Store in the refrigerator in a plastic bag, leaving the bag open or use a perforated plastic bag. This will avoid excess moisture, which causes mold to grow. Store up to 5 days. Broccoli can be blanched and then frozen and kept in the freezer for up to a year. Broccoli is very sensitive to ethylene, which is a gas given off by some fruits and vegetables. The gas speeds up the ripening process so broccoli should not be stored with ethylene producing fruits and vegetables, such as, apples, apricots, bananas, cantaloupe, kiwifruit, mango, peaches, pears, tomato, and white sapote.

Recipes
Compiled by Recipe Guru, Retu.

Broccoli and tofu in garlic sauce
A vegan and vegetarian entree that is easy to prepare.

• 1 onion, diced
• 4 cloves garlic, minced
• 3 tbsp olive oil
• approx 2 cups broccoli, chopped
• 1 pound firm or extra firm tofu, pressed
• 1 1/2 tsp ginger powder
• 1/4 tsp cayenne pepper
• 3 tbsp corn starch
• 1/4 cup soy sauce
• 1 cup water

1. Cut tofu into 1 inch cubes.
2. In a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
3. Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
4. In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thicken, then remove from heat.
5. Serve over rice or whole grains and enjoy!

Spiced Indian Cabbage
2-4 servings; 20 min - 10 min prep

• 2 cups chopped cabbage
• 1 cup of diced potatoes
• 1-2 green chilies
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 cup chopped onions
• 1 teaspoon oil
• 1 teaspoon chopped cilantro
• salt

1. Heat the oil.
2. Add the cumin and mustard seeds.
3. Add ginger, garlic, chillies and onions.
4. Cook till the onions are a little soft.
5. Add the potatoes and cabbage.
6. Add salt and turmeric powder.
7. Cook till the consistency which you like your cabbage and potatoes to be cooked.
8. Add chopped cilantro.
9. Serve with Indian bread.

Risotto with Radicchio

• 6 cups chicken broth, heated
• 4 tbsp unsalted butter - 2 tbsp removed To finish the dish
• 1 cup finely chopped onion
• 2 cups arborio rice
• 1 cup dry white wine
• 1 cup grated Parmesan Cheese
• 1 & 1/2 cups finely shredded radicchio leaves
• 1/4 cup light cream
• 2 tablespoons freshly chopped parsley
• 1/3 cup grated Parmesan cheese

1. Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent.
2. Add the rice and stir until it is well coated with the butter.
3. Add the white wine and stir continually over medium heat until it is absorbed.
4. Add the radicchio leaves and mix well. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
5. Continue in this manner, adding ladles full of hot broth and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
6. Remove from the heat, add the cream, parsley and the parmesan cheese.
7. Serve, offering additional cheese if desired. Serves 4-6.