Comments on: Locally Grown Radicchio/Treviso!

By: Katrina

Katrina — Thu, 16 Feb 2012 17:39:42 +0000

Risa, thanks for the info on the organic store. I’m in the area once in a while; in fact, I was just on that very road a couple of days ago, and marveled at all the new eateries there that I want to try. (That day, I tried Mad Mark’s.) May I know the name of the store? That bibingka negra is so intriguing!

By: kurzhaar

kurzhaar — Tue, 14 Feb 2012 17:40:39 +0000

Marketman, “Treviso” is available in many varieties. Not all Treviso-type radicchios form tight heads, some are relatively loose headers.

Not too long ago we had braised radicchio (Palla Rossa and Chiogga) with roasted pork belly from a local farm. Fab on a cold winter’s night!

By: Elizabeth

Elizabeth — Tue, 14 Feb 2012 14:24:56 +0000

Wow, locally produced radicchio! Will make sure to drop by Fresh Fields at Market!Market! whenever I am in the area.

By: Risa

Risa — Tue, 14 Feb 2012 09:52:01 +0000

It’s along East Capitol Drive right beside 3 Sisters Resto

By: Footloose

Footloose — Tue, 14 Feb 2012 07:36:50 +0000

On a more radioactive subject that has come up time and again hereabouts, the Bataan nuclear power plant is back in the news, at the NYT no less, under their Science category although it could have been more aptly grouped under Travel/Tourism. I did not know it was just about ready for a dry-run when the news from Fukushima detonated.

By: Fards

Fards — Tue, 14 Feb 2012 07:09:55 +0000

MM, thank you for the post on gravlax. Made mine the other day and it came out very well. Enjoyed it with bagel, cream cheese and capers.my daughter enjoyed it as well, I gave her the other piece. I even thought I should make this for xmas gifts! I have the pickled cherries but have not eaten them yet,

By: shiko

shiko — Tue, 14 Feb 2012 03:52:47 +0000

Hello Ms. Risa, may I ask where in Kapitolyo this store is? :) Thanks in advance!

By: bakerwannabe

bakerwannabe — Mon, 13 Feb 2012 16:34:54 +0000

I do an appetizer of honey mustard dressing on an endive and top with a piece of gravlax. Always a hit. In the absence of endive a slice of bell pepper is good too. Love these vegetable pica pica.

By: Edwin

Edwin — Mon, 13 Feb 2012 16:10:23 +0000

Thanks MM. DRop be next week. Got another surprise for you

By: Risa

Risa — Mon, 13 Feb 2012 14:44:59 +0000

I had a mental picture of an endive while reading “radicchio”. Hehe, mali.

I just finished an epi of Barefoot Contessa, and I’m adding celery root and fennel to the wish list of local produce.

I spied a neigborhood organic store in Kapitolyo and they sell bibingka negra from black rice, luscious kalamansi, oyster mushrooms, tomato and dark green sitaw. Am just so happy such a store is near home. Fresh vegetables are really different– OA, but they feel more “alive”.