It has been a busy week. I’ve moved (again!) and this time my new apartment is a Field-Goods pick up location. How convenient! That’s going to come in handy once my Dietetic Internship starts. I have exactly one month until my orientation begins. It’s very exciting, but a little scary!
My new kitchen is looking great. It looks so professional now!
This week’s haul
Yellow Clingstone Peaches
Fifer Orchards, Camden Wyoming, DE
White Clara Eggplant
Stoneledge Farm, South Cairo, NY
Juniper Hill Farm, Wadhams, NY or Barber’s Farm, Middleburgh, NY
Sparrowbush Farm, Hudson, NY
Holmquest Farm, Hudson, NY or Barber’s Farm, Middleburgh, NY
Parsley and Chive Goat Cheese
Cotton Hill Creamery, Middleburgh, NY
Every week thus far I’ve had a vegetable I’ve never cooked before. This week its radicchio. Similar to cabbage, radicchio can be chopped and eaten raw in salads.
It can also be sauteed, grilled or roasted with olive oil. It can be bitter, so cooking it can bring out the flavor and reduce the bitterness. Radicchio is low in saturated fat and very low in cholesterol. It is also a good source of dietary fiber, vitamin B6, pantothenic acid, iron, magnesium, phosphorus and zinc, and a very good source of vitamin C, vitamin E (Alpha Tocopherol), vitamin K, folate, potassium, copper and manganese.
I roasted the white eggplant, onions and radicchio in the oven with olive oil, salt, pepper and then drizzled some balsamic vinegar on before serving.