As autumn settles in and the comforting flavours of squash and apples take centre stage, another seasonal treat will be joining them next week: the wonderfully bitter salad leaves, Endive and Radicchio.
The beautiful pink and purple radicchio leaves will be a colourful addition in our Winter Salad bags, whilst whole heads of endive will be making an appearance in veg boxes. These heads can be lightly braised for a mellow, tender side dish, or broken into leaves and tossed into your own salad combinations.
Why Bitter Is Better
Bitter flavors often get overlooked, but they’re excellent for creating balance in cooking - the Italians in particular love using them to give a lift to simple dishes: adding complexity to salads, cutting through rich flavours and complementing sweet or creamy dishes.
Beyond taste, bitter greens are nutritional powerhouses. They’re rich in antioxidants, vitamins, and minerals, supporting digestion and overall health. So, when you add these leaves to your plate, you’re nourishing your body too.
Expert Roots in Rome
Our journey with radicchio and endive growing has been guided by Luca and Andrea at Smarties.bio in Rome. These expert growers are on a mission to share the joys of bitter salad with the world, and they even supplied some of the seeds we sowed back in early August. Happily it seems that growing these crops in North Somerset isn’t so different from cultivating it under the Italian sun and we've managed to grow it successfully!
Join the Bitter Revolution
If you’ve never tried radicchio or endive before, now’s the perfect time while it's in season and at its best. Start simple by mixing leaves into your salad for a pop of color and a hint of bitterness. We also love to grill radicchio wedges, just drizzle with olive oil, and finish with a sprinkle of sea salt for a tasty side dish.
So, embrace the season and join us in celebrating the beautifully bitter!
