these are nearly £1 each in the supermarkets - all these cost me about tuppence ;D
(http://img147.imageshack.us/img147/143/radicchioiz2.th.jpg) (http://img147.imageshack.us/my.php?image=radicchioiz2.jpg)
(http://img147.imageshack.us/img147/9586/chicory2jl0.th.jpg) (http://img147.imageshack.us/my.php?image=chicory2jl0.jpg)
(http://img147.imageshack.us/img147/8476/chicory1pq8.th.jpg) (http://img147.imageshack.us/my.php?image=chicory1pq8.jpg)
Very nice indeed.
Are you growing them in a plastic bucket?
How do you eat yours?
silver - the witloof (the pale ones) is forced in the dark in any pots I can find usually do about 4 - 6 at a time and the radicchio (red/white) is straight from the ground, the colder it gets the better the colours go, red, white, purple, dark green, almost black sometimes - beautiful
rosy - we use them mainly in salads, we like the slightly bitter taste and it goes well with a sweet dressing but they cook well also, in stir fries, soups etc
Nice-and they come at just the right time. I put mine in a black flower bucket with another on top and put them on top of the boiler.
As in your picture Calendula they don`t always come up as perfect tight chicons but who cares?
I have some to dig up and start for the New Year... :-[
I'll have to post a photo when my Chicory are ready, got 50 in the greenhouse and 50 outside. The way I do it is to dig a square trench 60x60cm, put 50 roots in and cover it with ground (in a heap). I mostly allways get big and tight Chicory.
The ones in the greenhouse will be ready for Christmas.
The most popular recipe for them here in Holland is to boil them in water (steaming is better) until nearly cooked then wrap them in sliced ham (quality stuff), place them in an oven tray (with sides), then grate cheese over them and cook in oven until cheese is light brown. A little cheese sauce over them before serving is a nice addition. :)
Sadly the cheese sauce is off the menu!
:-[
Tuinman
My ex-Mother-in-law (Dutch) taught me that recipe.
Quote from: saddad on December 17, 2007, 15:37:17
Sadly the cheese sauce is off the menu!
:-[
Thats a shame saddad :'(
Quote from: Kea on December 17, 2007, 15:44:57
Tuinman
My ex-Mother-in-law (Dutch) taught me that recipe.
Do you still use it and enjoy it? :)
Both radicchio and witloof chicory are excellent on the barbecue or under the grill. I usually sprinkle them generously with salt, pepper, olive oil and balsamic vinegar before popping them on the barbecue. They are very nice then eaten as is or with a garlicky dip.
I use the white chicory as "spoons" for nibbles with drinks. Take each leaf and fill with a teaspoon or so of brown shrimps (crevette grise here in Belgium) mixed with a bit of mayonnaise and grainy mustard. Belgians also serve whole white chicory slowly cooked to caramelise it. Traditional with game dishes and roast red meat.
I haven't ever grown my own as I've no space for forcing it but I do grow radicchio as it's so easy and so tasty in salads or on the BBQ.
for those who like to force the witloof this is just to say that there are other varieties you can do this with and for a wonderful selection the best place to buy seeds is Seeds of Italy
http://www.seedsofitaly.com