This star of the show this week is our beautiful salad leaves supply, courtesy of Kindling Market Garden in Stockport! Head grower Dan tells us…
“The influx of radicchio leaves in the mix heralds the arrival of autumn. This year, we’re growing two varieties. Look out for the creamy yellow Castelfranco type with its beautiful burgundy speckles, jostling for attention with the more familiar elongated deep red & white Treviso leaves. Both have been chosen for having a sweeter flavour than some other headed radicchio varieties, making them better suited to raw salads.
Radicchios are part of the chicory family, which grow prolifically through the cooler autumn months. Endives are part of the same family, and the mix currently includes an abundance of frizzy edged light green leaves with fleshy white ribs. Similarly prolific at this time are the last of the outdoor salad brassicas with their peppery mustard punch… feathery purple and golden frills feature heavily alongside broader red mizuna leaves.
With all the strong chicory & mustard flavours knocking around, the mix needs something milder to balance things out. This comes courtesy of the last flush of outdoor lettuces – a mix of 8 different varieties. All being well, these should carry the salad supply through until the first hard frosts of the season, by which time our winter purslane – Claytonia will be nearing readiness for its first cut.”
To bring out the best in the robust flavours of autumn chicories, Dan suggests pairing them with a touch of sweetness in the dressing. A drizzle of balsamic, maple or agave syrup with mustard, or a simple olive oil with fruit vinegar can really lift the leaves. The mix also works beautifully in fruitier salads. Try tossing it with sweet Muscat de Hambourg grapes, fresh chopped figs or juicy Spanish mango for a vibrant seasonal plate that balances radicchio’s gentle bite and lets those beautiful leaves shine.
