There are tons of varieties of radicchio. Some have small, dense heads, like a small cabbage; others are greener and looser, looking more like heads of lettuce. We grow two types of radicchio: Bel Fiore radicchio, which is a mild variety named for its beautiful, full, flower-like shape; and Perseo radicchio, which has a tighter, rounder head (though some may still have their looser outer leaves still attached). Both kinds are excellent sliced into halves or quarters, seasoned with lots of olive oil and salt, and then seared at high heat in a skillet or on the grill to sweeten up their leaves. Not in the mood to cook it? Paired with lettuce or other salad greens, the bitterness is nicely balanced and makes for a great salad.

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Radicchio is a tricky vegetable to grow, in part because deer absolutely love it and will work hard to get it to it before we have a chance to harvest it for you! We keep our radicchio covered with lightweight row fabric to keep the deer from munching, and even so they sometimes find their way in. Fingers crossed that you'll be able to get some in your share this season!