Radicchio takes root in the Northwest
Radicchio is a domesticated form of wild chicory. The leafy vegetable (not a “leafy green,” since it also comes in eye-catching pinks, whites, reds, purples, and variegated variations) is a staple crop in northern Italy. Its shapes – round, conicular, long-fingered fronds, floral – are so attractive that one campaign urges “radicchio not roses” for Valentine’s Day bouquets.
Push is on to grow consumption of organic radicchio
The Northwest assortment includes a number of varieties such as Chioggia, Castelfranco and Treviso alongside Lusia, Verona, Rosa/Rosalba, Variegated Chioggia, Bianco and others, plus chicories such as Sugarloaf and Puntarelle. Sugarloaf is typically among the first varieties harvested, while Bianco, Castelfranco, Chioggia, Lusia, Treviso and Verona begin in October.
How Bitter Radicchio Became Portland’s 21st-Century Sweetheart
A new book by Lane Selman and Margarett Waterbury tells how the vegetable became a poster child for our local food culture at its best.
Harvesting Wisdom: Setting the Stage for Fall
As the days grow shorter and the summer heat gives way to crisp fall air, your produce department is ready for its seasonal transformation.
Merchandise to Make “What’s for Dinner?” Easier
Convenience matters: washed, trimmed, pre-cut, steam-ready and meal-ready options make fresh produce easier to choose and prepare. The opportunity for retailers? Take a little of the thinking out of dinner.