Week #2, 2026

• Radicchio

• Tomatoes 

• Sweet peppers

• Hot peppers

• Eggplant or Napa cabbage

• Cauliflower

• Herb

• Beets

• Onions

• Garlic

• Fennel

• Lettuce ( little gem)

I feel about 50# lighter after the elections. There is a new sense of hope locally and especially nationally. Now we have to hold the newly elected democratic congress to the fire and make them act to end the illegal war in Iran, stop the torturous practices of ICE and free the detained, and give us back our health care, among so many more tasks. 

It is time for holiday giving. I usually use the !Give Guide! To find local non-profits to support for our annual charitable giving.Here is the link: https://giveguide.org/

If looking for gifts to give to your family we have options. I will be at the Beaverton Farmers Market 11/21 from 8:30-1:30 with bird feeders, christmas tree ornaments, holiday evergreen wreaths and fresh and dried flowers. I will have a new kiln load of ceramics out for sale on 11/22 for the Thanksgiving Share pick up. I have new spoon rests, coffee dosing cups, matcha bowls and tiny vases. On 11/26 (Black Friday) we have a sale from 11-3 with ornaments, bird feeders, ceramics and owl trios and many tasty treats.

If you missed the sign-up for the Thanksgiving Share there is still room. Reach out by email or text or if you are a member the link is in your email. The cost is $50 for a huge haul of veggies for your Thanksgiving week dining. Your next harvest for the winter share is December 13th. I will be solo as Juvencio does not return from Honduras until the beginning of January.

This week we feature radicchio. We have so many varieties. Here are some photos of the varieties this week:

Puntarelle - it is prepared in a unique fashion, you can look it up or text me and I will send you my short video on how I prepare it.

“Marinanta”

“Yellowstone”

Here is a great article on Pacific Northwest Radicchio featuring some of the folks that turned us on to radicchio: https://www.pccmarkets.com/blog/sound-consumer/2026-10/radicchio-takes-root-in-the-northwest. Lane Selman’s book “Radicchio” sits on my counter today and offers such beautiful photography by Shawn Lineman and recipes to tantalize the tongue. We hope you enjoy the variety this week

Recipes to enjoy this week:

Our favorite way to enjoy the “Puntarelle” radicchio

https://www.pccmarkets.com/blog/sound-consumer/2026-10/radicchio-takes-root-in-the-northwest

Pasta with Radicchio, hazelnuts and blue cheeseYield:4 to 6 servings

• Kosher salt

• 1 pound mezze rigatoni or penne rigate

• 1 cup roughly chopped hazelnuts

• ¼ cup olive oil

• 1 ½ pounds radicchio, cored and cut into 1-inch ribbons (around 2 to 3 medium heads)

• Black pepper

• 6 ounces crumbled Gorgonzola or other mild, soft blue cheese

• ½ cup chopped Italian parsley

• Flaky salt, for serving (optional)

• Grated pecorino or Parmesan, for serving (optional)

  • Step 1

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.

  • Step 2

  • Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.

  • Step 3

  • Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and ½ cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.

  • Step 4  Combine radicchio sauce with the pasta and nuts.  Serve with grated parmesan and parsley
    
    
    
    
    
    

  • • Kung Pao Cauliflower
      1 tablespoon dark soy sauce

    • 1 tablespoon soy sauce

    • 1 tablespoon black vinegar

    • 1 tablespoon granulated sugar

    • ¼ cup vegetable stock or water

    • 1 teaspoon cornstarch

    • 3 tablespoons neutral oil, such as grapeseed or canola

    • 1 head cauliflower (about 2 pounds), cut into small 2-inch-long florets

    • Kosher salt (Diamond Crystal)

    • 1 green or red bell pepper, core, seeds and membrane removed, and cut into 1-inch pieces

    • ½ to 1 teaspoon Sichuan peppercorns, lightly ground in a mortar and pestle, spice grinder or crushed with a rolling pin

    • 5 to 8 whole dried chiles, such as er jing tiao or chiles de arbol

    • 2 garlic cloves, finely chopped

    • 1 (1-inch) piece of ginger, peeled and finely sliced

    • ⅓ cup roasted peanuts

    • 2 scallions, white and green parts, finely sliced

    • Steamed rice, to serve

      • Step 1

      • In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.

      • Step 2

      • Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and ½ teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 ½ minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.

      • Step 3

      • In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

  • Roasted Vegetables with Coconut CreamYield:4 servings

    • 1½ pounds carrots, trimmed, scrubbed and cut into 3-inch pieces, halved lengthwise if thick

    • 1 pound yellow beets, trimmed, scrubbed and quartered or cut into eighths if large

    • 1 pound fennel bulbs, tops and fronds trimmed and fronds saved, bulbs cut into eighths

    • ¼ cup neutral oil, such as grapeseed

    • Salt and pepper

    • ⅓ cup unsweetened coconut cream

    • One 1-inch piece ginger, scrubbed and finely grated

    • 1 tablespoon honey

    • 2 teaspoons rice vinegar

    • 2 teaspoons fish sauce or soy sauce

    • 1 teaspoon Dijon mustard

    • 1 lime

      • Step 1

      • Heat oven to 400 degrees.

      • Step 2

      • On a half-sheet pan, drizzle vegetables with oil and toss to evenly coat. Season lightly with salt and pepper. Roast until vegetables are tender and golden brown, about 40 minutes.

      • Step 3

      • Meanwhile, in a small bowl, whisk together coconut cream, ginger, honey, vinegar, fish sauce and mustard. Zest the lime right into the bowl. Squeeze in a tablespoon of lime juice and season lightly with salt and pepper. Taste the sauce and add lime juice or salt and pepper if necessary.

      • Step 4

      • Drizzle the dressing over the roasted vegetables while they’re still hot and toss to evenly coat. Top with fennel fronds and serve warm or at room temperature.

  • PAV BHAJI (mashed vegetables with buns)

  • FOR THE PAV BHAJI MASALA (OPTIONAL; MAKES ABOUT ¾ CUP)

    • 3 tablespoons coriander seeds

    • 2 tablespoons cumin seeds

    • 10 whole cloves

    • 3 medium dried red Kashmiri chiles (or 2 guajillo chiles), stems snipped off

    • 2 black cardamom pods

    • 1 (3-inch) cinnamon stick

    • 2 teaspoons fennel seeds

    • 2 teaspoons amchur (dried mango powder)

    • 2 teaspoons kala namak (black salt)

    • 1 ½ teaspoons fine-grain sea salt

    • ½ teaspoon ground turmeric

  • FOR THE BHAJI

    • 2 medium Yukon Gold or russet potatoes, peeled and cut into 1 ½-inch chunks

    • ½ small head cauliflower, cut into florets, or 3 cups frozen florets

    • 1 small carrot (optional), cut into ½-inch rounds 

    • Fine-grain sea salt

    • ½ cup frozen green peas

    • 3 tablespoons salted butter

    • 1 tablespoon vegetable oil

    • 1 teaspoon cumin seeds

    • ½ large red onion, finely chopped, plus more for serving

    • 10 garlic cloves, finely chopped 

    • 1 (2-inch) piece fresh ginger, peeled and finely chopped 

    • 1 green chile (such as Indian green chile, serrano or jalapeño), finely chopped

    • ½ large green bell pepper, finely chopped

    • 2 medium tomatoes, finely chopped

    • 1 medium cooked beet, grated (optional; see Tip)

    • 1 bunch cilantro, leaves and tender stems chopped

    • 2 tablespoons homemade or store-bought pav bhaji masala

    • 1 teaspoon Kashmiri chile powder, plus more to taste

    • 1 teaspoon kasoori methi (dried fenugreek leaves), optional

    • ¼ teaspoon ground turmeric

    • 1 lemon or lime, cut into wedges, for serving

  • FOR THE PAV

    • 2 tablespoons salted butter, plus more as needed

    • 1 teaspoon pav bhaji masala, plus more as needed

    • Chopped cilantro

    • 8 soft dinner rolls, such as pav, Parker House rolls, Hawaiian rolls or slider buns, split in half

      • Step 1

      • Prepare the pav bhaji masala (skip this step if using store-bought): Heat a small pan over medium-low and add the coriander and cumin seeds. Swirl the pan until fragrant,1 to 2 minutes. Add the cloves, Kashmiri chiles, cardamom, cinnamon and fennel seeds, and toss frequently until fragrant, about 3 minutes. Transfer to a plate and cool to room temperature. In a spice grinder or small food processor, grind the cooled spices with the amchur, kala namak, sea salt and turmeric until pulverized.

      • Step 2

      • Start the bhaji: Place the potatoes, cauliflower and carrot (if using) in a medium saucepan. Add enough water to cover by about 2 inches and season with salt. Partially cover and bring to a boil on high. Reduce to medium-low and cook, partially covered, for 5 minutes. Add the peas and keep cooking, still partially covered, until all the vegetables are fork-tender, about 10 minutes. (They should be easily mashable.) Drain, return to the pot and mash using a potato masher just until you have a mash with small chunks of vegetables.

      • Step 3

      • Fill a kettle or small saucepan with 3 cups of water; bring to a boil and keep at a simmer. In a large pan, heat 1 tablespoon of the butter with the oil over medium until melted. Add the cumin seeds and stir frequently until fragrant, 1 minute. Add the onion and stir occasionally until softened, about 5 minutes. Reduce to medium-low and add the garlic, ginger and green chile to taste. Cook, stirring frequently, until fragrant, about 3 minutes.

      • Step 4

      • Increase the heat to medium, add the bell pepper and tomatoes, season with ½ teaspoon salt, and cook, stirring frequently, until starting to soften, about 3 minutes. Stir in the mashed vegetables, beet (if using), half of the chopped cilantro, 2 tablespoons of the pav bhaji masala, plus the Kashmiri chile powder, kasoori methi and turmeric. Season with 1 teaspoon salt.

      • Step 5

      • Add about ½ cup of the boiled water and the remaining 2 tablespoons butter and mash to combine. Gradually stir in another 1 ½ cups of boiled water, ½ cup at a time. Cook, stirring occasionally, for about 15 minutes, until the mixture is saucy but thick enough to scoop up with bread. (If too thick, adjust with more boiled water.) Taste and season with more Kashmiri chile powder, pav bhaji masala and salt as needed. Remove from heat.

      • Step 6

      • Prepare the buns: In a medium pan, melt 2 tablespoons butter over medium and sprinkle with 1 teaspoon pav bhaji masala and a little chopped cilantro. Place 4 bun halves, cut sides down, on the butter mixture, move them around with your hand to absorb the butter, and toast for about 1 minute. Flip, and toast the top side for about 30 seconds more. Repeat with remaining buns, adding more butter and masala as needed.

      • Step 7

      • Squeeze a little lemon juice over the bhaji and serve topped with thin slices of butter and chopped cilantro to taste. Serve with the buns, chopped red onion and more lemon wedges alongside.

Tomato Bisque ( Family Favorite)

Use fresh tomatoes to make a luscious creamy tomato soup2. It is quite easy to make and much more tasty than canned cream of tomato soup. If you are lucky enough to grow your own tomatoes or have a good farmer's market nearby, you can easily freeze tomatoes without the fuss of canning, and they will also taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.

Ingredients:

·         3 Tablespoons butter (can use olive oil to make it dairy-free and vegan)

·         1 medium onion, coarsely chopped

·         2 Tablespoons all-purpose flour (I never add this)

·         2 cups water

·         4 pounds tomatoes, peeled, seeded, and cut into pieces (I use far less, often just tomato juice)

·         2 Tablespoons light brown sugar

·         6 whole cloves (I use ground cloves, this is key!)

·         1 teaspoon salt

·         Freshly ground black pepper

·         1 cup medium or whipping cream (I never add this, I simply use the vitamix and it tastes like it has cream!0

Preparation:

Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil.

Measure out 3/4 cup of the tomato3 pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.

Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place soup4 over medium heat and warm gently, but do not boil.

Yield: 6 servings

Tomato and Sweet Pepper Salad

adapted from The Vegetable Market Cookbook by Robert Budwig

3 sweet peppers

4 ripe tomatoes

1/4 preserved lemon (or 2 teaspoons grated zest with some of the lemon’s juice)

2 cloves garlic peeled and crushed pinch sweet paprika

1/2 teaspoon ground cumin

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon salt

1/2 t black pepper

Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well

Toro Bravo’s Radicchio Salad

• 2 to 3 heads radicchio

• 1/4 cup good-quality balsamic vinegar

• 1/4 cup good-quality sherry vinegar

• 1 red onion, chopped

• 1 tablespoon honey

• 3/4 cup olive oil

• 1 + 1/2 cups Manchego, grated and divided

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion (I used 1/2 of a large red onion). Let it sit for 1 hour and then strain out the onions. (you can keep the pickled onions for another dish if you like)

Remove core from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a large bowl, fill with cold water and some ice cubes. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry.

Add the honey and olive oil to the strained vinegars and whisk well, I use this stick blender which works great. Depending on the size of your radicchio you may not need all the dressing.

Toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.

To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego. Serves 4-8.

Rachel Belle’s Beet Salad with Garlicky Tahini and Mint Gremolata

Makes 4-6 Servings as a side.

For the salad:

1 1/2 pounds red or golden beets, peeled, quartered, and cut into 1 1/12 ince wedges.

1/4 cup crumbled feta, plus a bit more for topping

1 batch garlicky tahini sauce, divided

For the gremolata:

3 tablespoons toasted sunflower seeds

3 tablespoons thinly sliced (chiffonade) fresh mint

3 tablespoons olive oil

1 tablespoon lemon zest

1/4 teaspoon salt

Directions:

• In a medium pot fitted with a steamer basket, add several inches of water. Add the beets to the basket. Over the medium-high heat, steam the beets until tender, about 15 minutes. They’re done when easily pierced with a knife. Transfer to a serving bowl or plate to cool on the counter or fridge.

• To make the gremolata, in a small bowl, mix the sunflower seeds, mint, olive oil, lemon zest, and salt.

• When the beets are completely cool, toss with the feta, drizzle half the tahini sauce over the top, spoon on the gremolata, and serve the rest of the tahini sauce on the side. Toss the salad just before eating, coating every beet with sauce, and feel free to add more cheese.

For the Garlicky Tahini Sauce

1/3 cup tahini

3 tablespoons freshly squeezed lemon juice

1 medium garlic clove, grated or finely minced

1/4 cup cold water, plus more as needed

1/4 teaspoon salt

Directions:

Whisk the tahini, cold water, lemon juice, garlic, and salt in a bowl until very smooth, or blend in a small food processor. If the tahini seizes up or the sauce is too thick, add another teaspoon of cold water and repeat as needed. Store in an airtight container, in the fridge, up to a week.

Caroline Wright’s Soup Club: Fennel Farinata

Makes about 8 bowlfuls (or 2 quarts)

This is a vegan adaptation of a recipe from my first cookbook, Twenty-Dollar, Twenty-Minute Meals. It likes cheese, but if you don’t, top servings with capers fried in olive oil.

• 1/2 cup hulled millet or coarse cornmeal (sometimes called “polenta”)

• 1/4 cup olive oil
  1 medium onion, chopped
  2 celery stalks, chopped
  1 medium carrot, peeled and chopped

• 1 small fennel bulb (with fronds preferred), cored and chopped (fronds, optional, reserved)

• 2 garlic cloves, chopped

• Kosher salt and freshly ground black pepper

• 2 bay leaves, fresh or dried

• 1 cup dried chickpeas, soaked overnight

• 1 small bunch kale, ribs and stems removed, thinly sliced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon lemon juice, plus more to taste

1) Pour millet into a blender jar or spice grinder. Process until millet is about halfway ground. (Test this by rubbing some of the mixture between your fingers; it should feel coarse, but your fingers should be powdery. You should have around 1/2 cup ground millet.)

2) Heat oil in a large, heavy pot over medium heat until hot; add onion, celery, carrot, fennel, and garlic. Season generously with salt and pepper (about 2 teaspoons salt and 1/2 teaspoon pepper). Cook, stirring often, until vegetables have softened (about 10 minutes). While vegetables cook, if using fennel fronds, finely chop enough to make 2 tablespoons; set aside. Stir in reserved millet, bay leaves, chickpeas, kale, and 2 quarts (8 cups) water; season generously with salt (about 1 teaspoon). Cover and bring to a boil.

3) Reduce heat and simmer soup, uncovered and stirring often, until chickpeas are just tender (about 1 hour). Stir in reserved fennel fronds (if using), parsley, and lemon juice. Season with additional salt and lemon juice to taste. Remove bay leaves before serving.

Excerpted from Soup Club: 80 Cozy Recipes for Plant-Based Soups and Stews to Share by Caroline Wright (Andrews McMeel, November 2021).