I also thought I'd take this opportunity to talk a little bit about the Castlefranco chicory some of you received in the shares this week. One, because we haven't talked about this particular variety yet, and two, because it's just so dang photogenic. This variety, also known as the "edible flower" in Castlefranco Veneto, Italy where it originated, is a cross between the deep red radicchio rosso de treviso (Chicorium intybus) and the pale, creamy green endive (Chicorium endivia). The result was this beautiful flower-like head that gives you the characteristic thick, succulent leaves of the endive with a speckled pattern in the deep red attributable to the radicchio. The flavor is mildly sweet and bitter, and is traditionally eaten raw in salads like the radicchio de treviso. But, don't go so far as to think that it's too beautiful to cook with because it can be a great addition to soups or sautees too.
Thank you so much for a great season and for sharing in my blogventure!
Talk to you next year!