Winter 2026 #5/10: The Bittersweet Beauty of Winter Chicories

Written By Katie Green

This week, we’re offering up a rather timely labor of love in the form of our Winter Chicories, a gorgeous assortment of Radicchio, hand harvested, sorted and mixed by your farmers so that you can treat yourself to something that looks like candy but is deliciously bitter. It is a stunner, and much like the little cards and crafts that I used to love folding and decorating for friends, this Winter delicacy has become a funny little Valentine that we offer up to you. Luckily, where there is bitterness, there’s room for sweetness (and saltiness too!). Squashes, Beets, Apples, Vinegar and Cheese are natural pairings, as well as all of the Winter Citrus fruit that is also at its peak right now. Between the Blood Oranges, Meyer Lemons, Cara Cara Navels, Grapefruit and Tangerines we’ve got on hand the timing could not be better to enjoy something really simple but very special. The tangy citrus/deep earthy flavor combination is such a winner, and all of that Vitamin C helps our bodies absorb the Iron that we get from the Beets that we’ll be pulling together from our root cellar.

XO,
Katie

I’m so excited that this year, I can at least eat like an Olympian while I’m letting my back heal.

IN THE FARMSHARES THIS WEEK:

Chicory Mix and/or Spinach
Delicata Squash
Shallots
Beets
Apples

AT THE FARM STAND THIS WEEK

RECIPES & SEASONAL TIPS

KATIE'S WINTER CHICORY SALAD WITH CITRUS & ONION VINAIGRETTE

  • 1/2 lb Winter Chicories, washed and cut or torn into bite sized pieces

  • 3 Oranges (I used a mix of 2 Cara Cara Navels and 1 Blood Orange)

  • 1/2 Red Onion, sliced thin

  • 1 Shallot, minced

  • 1/2 tsp Fennel Seeds (optional, but I really like them)

  • 1 T Wine or Sherry Vinegar

  • Salt

  • Pepper

  • Olive Oil

Place Fennel Seeds, minced Shallots and a pinch of salt and a couple healthy grinds of pepper into a small bowl.  Muddle with a spoon for a bit and then juice one orange into the bowl.  Add your vinegar and then submerge your sliced Red Onions.  Set aside to marinate a little while you do the next steps.  

Place prepared salad greens in a large bowl.  Using a sharp knife, peel the pith and rind from the remaining two oranges.  Cut each orange in half crosswise, and then into bite-sized segments. Scatter oranges over prepared greens in a large bowl. 

Then, make the dressing.  Using a slotted spoon, strain the red onions from the small bowl, adding them to the salad bowl while reserving the remaining liquid and seasonings.  Whisk about 3 Tablespoons of Olive Oil into the small bowl of seasoned juice/vinegar until emulsified. Taste and add Salt to your liking.  Toss with the prepared salad ingredients and top with a few grinds of pepper if you'd like.   

Katie Green
Next

Winter 2026 #4/10: Take a Virtual Farm Walk of Wild Hare!