Palla Rosa Mavrik Radicchio
I’m so happy to be back. Was absent from the blogging world for part of November and all of December due to minor health issue, nothing serious, just pain in my right hip and knee that sapped my energy.
After resting, paying attention to the kinds of activities I engage in and remembering not to overdo things I ended the year on a good note. Started the new year on an even better note. My energy level has returned and am able to walk normally again. I also started the New Year with a happy post. Click here to view “A Charlie Brown Christmas” the post will put a smile on your face.
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Due to the unusually warm November and December, my second planting on July 5, 2015 of radicchio that I didn’t think was going to be successful all formed solid heads. (My first transplants on May 2, 2015 were eaten by a woodchuck).
Snow and freezing rain were in the forecast for December 28 night, so brought in most of my radicchio that day (left a couple in the garden to see how they will fare over the next few months). I cut each head at soil level leaving the roots in the ground undisturbed and mulched with shredded leaves, in the spring baby radicchio will appear for spring treats.
Palla Rosa Mavrik Radicchio
Isn’t the above a good looking group? Part of the harvest went home with my daughter.
Palla Rosa Mavrik Radicchio
All the radicchios were from the same seed packet, don’t know why the one above is different in color from the rest? (it is the one in the middle of the group photo).
Palla Rosa Mavrik Radicchio
The radicchio on the left is the largest, weighing in at 10+ ounces. With proper storage, they will last a few months in the refrigerator.
To Store:
1. Remove all damaged and/or blemished outer leaves.
2. Rinse to remove any soil and debris. Pat dry and leave on counter to drain well.
3. Wrap in clean dry paper towel and place in plastic bag. Refrigerate.
To use:
Remove the outer leaves from each as needed, rewrap and return to refrigerator. Replacing paper towel with dry ones if needed.
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On 12/28/15 also harvested 2 small heads of napa, they did not form solid heads but still usable. Cut the outer leaves of each thinly and added to a vegetable soup. The inner more tender leaves were made into a simple stir-fry with leeks in ginger and garlic infused oil.
Napa Cabbage
The napa on the left weighed a bit under a pound the one on the right weighed about ¾ pound.
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Prior to December 28, I was harvesting as needed from the garden and windowboxes (will write a post on my windowboxes next Monday). The crops below were harvested on December 21.
Left to right – Top: Large Smooth Prague Celeriac & Palla Rosa Mavrik Radicchio. Bottom: Lutz Beets, Flat Leaves Parsley & Lettuce
Celeriac, radicchio, beets and parsley were from the garden. Lettuce from the windowbox.
The celeriac and parsley went into a stew together with previously harvested leeks, onions and parsnips.
The beets were simmered together with some pork bones to make a delicious soup.
Radicchio and lettuce became part of a salad.
Decided to take a chance and left most of the celeriac, beets, leeks, parsnips and collard in the garden to harvest as needed throughout the winter months. They are heavily mulched with shredded leaves but not protected. Hope I made the right decision.
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Happy Gardening!
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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.
Do visit Michelle at From Seed to Table for more Harvest Mondays
Hello Norma, so glad you are well rested and up and about again! Cheryl
Hello Cheryl,
Thanks, you have no idea how frustrating those weeks were. Hope your year is off to a good start.
Oh yes I believe when you have things to do and are hampered you can get very frustrated quickly! Yes, having a good New Year so far Thank-you!
Hello Cheryl,
Especially that time of year.
Not the best timing Ms. Norma!
Hello Cheryl,
Totally agree.
Hopefully this new year brings good health and a thriving garden for you!!!
Thanks Cheryl.
I’m so impressed with your radicchio, mine were planted so late it’s doubtful they’ll form heads. And glad to hear you’re feeling better.
Hello Phoung,
Don’t give up hope, radicchio is very hardy.
Radicchio!! They are so beautiful. I bought one today (4 euro/1kg)…
Happy New Year, Norma!
Hello Angie,
Radicchio is pricey in the food market here also.
Come spring we should compare results on the celeriac. I left one heavily mulched plant over at Vassar Farm.
Hello Maary,
Great idea, hope my garden crops do not suffer much from tonight’s below freezing temp, fingers crossed.
Where can I buy celeriac? I’ve looked for the actual root & seeds at big home improvement stores.
Hello Somy,
Try you local garden center for celeriac seeds. I purchase mine through garden catalog. When you say “actual root” if you are referring to transplants I don’t think that’s available, edible roots, however are available at most food markets.
Thank you for responding to my previous question, I wasn’t sure how to go about growing celeriac. I’m hoping it’s the vegetable that my mom stir-fry with. If it has leaves similar to celery, then it should be. I did not discover your site till a few months ago, and I love reading your post. Glad that you’re feeling better.
Hello Somy,
Yes, celeriac has leaves similar to celery and the root has a very nice celery aroma and flavor. Thanks for visiting and glad you love reading my posts, looking forward to reading your comments.
Glad to hear you are feeling better Norma! Your radicchio is gorgeous! Such a lovely color. Happy New Year to you. I hope you have an amazing 2016. 🙂
Hello Kristy,
Feel alive to be pain free, I am pleased that they all for solid heads. An amazing 2016 to you and your family too.
Happy New Years to you Norma! So glad to hear you are on the mend. Pacing yourself is the key to recovery. Your radicchio is just gorgeous. I bet the unseasonably warm weather has done tons for wonders for your garden and hip and back. Take care
Hello Bam,
Pacing myself is something I have difficulties with. Yes, the unseasonably warm weather has extended my garden harvest, a real treat.
Those are amazing heads of radicchio! Perfect! I’ve read that radicchio strains are hard to stabilize and that it is not uncommon to have off types. When I grow it, which didn’t happen this fall, I always seem to get some that aren’t true to type. I am so envious of those radicchios.
Hello Michelle,
I have read that about radicchio, and thinking back I do have off types every year.
Happy New Year and glad to see you back, Norma. Take care of your self. 🙂
Hello Ray,
Thanks. I am very happy to be back.
I’m not a huge fan of Radicchio because I find it rather bitter but your harvest looks wonderful. I will check your cookbooks and blog to see if there is a secret to cooking with it so it’s not as bitter. The temperatures have plummeted here but only for a day, thank goodness. It was a beautiful, sunny day (finally) although quite chilly. Happy New Year Norma, so glad it started off well. I wish you all the best for 2016!
Hello Eva,
Radicchio is no more bitter than Belgian endive. I use it mostly in salad and sometimes as a wrap.
Strangely, I don’t find Belgian endive bitter.
Hello Eva,
Wonder if it has to do with variety? Mine have just a slight bitterness that disappears among the other salad ingredients and the dressing.
Possibly, mine are the grocery store variety.
Hello Eva,
It is not because of the grocery store variety it is most likely due to the variety from the grower/supplier. Do give it another try. Anna @ shenANNAgans prepare a pasta that has radicchio, orange segments and prawns, sounds absolutely delicious.
That’s a lovely looking harvest – what colours! Great tip to leave the stalks in the ground for a second crop in spring – I try and do things like that too – extra bonus food!
Sorry to hear you’ve been unwell but glad you’re back in action.
Hello Lou,
Thanks. I just love getting an extra harvest without doing any extra work.
Yes, lovely group photo of the radicchio – I hope to try some in 2016 for the first time. I especially like the Palla Rosa. I’m glad to hear you are feeling better. WIshing you health and happiness in 2016!
Hello Susie,
Thanks, wishing the same to you. I find radicchio easy to grow but the Palla Rosa requires a long growing season so am trying Perseo from Johnny’s seed this year, it matures in 55 days.
Welcome back, glad you are feeling better. That’s an impressive radicchio harvest. My spring planted radicchio has always bolted (spring because that’s when transplants are available). Guess I need to buy seed and try for a fall harvest.
Hello Dave,
Thanks, great to be back. Was not aware that radicchio transplants are available, interesting. I do find fall planting to be more successful.
I’m SO pleased to see your name in my inbox this week and wow, you’ve really had a tough beginning to winter. I’m glad to hear you’re better and are back with us again.
Hello Maureen,
I am pleased to be back, missed my blogging friends. My year is off to a good start and am looking forward to a wonderful year.
So glad to see you’re back and feeling so much better, Norma. I had some issues myself. Let’s say we leave them all behind us in 2015 and slam the door!
You are a marvel. In the closing days of that year we’re trying to forget, you’re harvesting radicchio and Napa cabbage. Unbelievable, It’s a testament to your skill and knowledge of gardening.
Hello John,
Thanks, glad to be back. Agree, let’s leave all the issues in 2015 behind us and begin 2016 on a healthy and happy note. My late harvests has nothing to do with my gardening skill or knowledge they were a gift from mother nature.
I do hope you are over your health issues, Norma. I’ve heard you’re having a very mild winter. I have friends who went to New York for Christmas to experience a white Christmas but alas – no snow! That is a very pretty harvest of radicchio. I didn’t know radicchio lasts for such a long time in the fridge xx
Hello Charlie,
Not completely but getting there. Had a mild winter up until few days ago, last night, with the wind chill factor, it was subzero. Today is another cold day but calm and sunny, a beautiful day.
Radicchio is lovely, I used to prepare a pasta that had radicchio, orange segments, prawns and spec, sooooooo good! I will be sure to add this beautiful veg to my list to my must grow list next season. 🙂 Great you are feeling better too! I just read on Brooklyn Farm Girls blog that she had tomatoes by the bucket load, most unusual, but it is a good kind of weird to have, huh?!
Hello Anna,
Your pasta dish sounds absolutely delicious, like your combo of orange and radicchio, must give it try. Yep, it was a good kind of weird weather that has come to an end.
That radicchio looks amazing, especially for this time of year. It doesn’t always head up for me. Wishing you all the best in 2016 Norma!
Hello Dave,
Thanks, totally unexpected, I consider them a gift from mother nature, without the unusually warm November and December I don’t think they would head up.
What a lovely harvesting ♥
summerdaisy.net
Hello Summer,
Thanks and thanks for visiting.
I’m glad that you are feeling better, you’ve been missed. I can relate to your painful hip and knee as I had problems with mine after I broke my foot. Bearing all my weight on the good leg took its toll. The mild winter certainly has given you a bountiful crop. Those radicchio are really nice looking.
Hello Karen,
That’s precisely what happened to me. Had problem with my left side during the summer and was favoring my right side resulting in problems with the right side. Mild winter is over and we are now back to normal winter weather, cannot complain though.
I see that you had a lovely mini harvest! I love radicchio, the bitter leaves,..;MMMMMM! And the rest of your veggies look great too! xxx Happy 2016 to you! x
Hello Sophie,
Thanks, happy 206 to you too.
So, I am happy to read that you are improving & feeling better, my beloved friend! xxx
Hello Sophie,
Thanks, so glad to be feeling like myself again.