Lusia or Brenta Precoce Radicchio
Canary Tongue or Panisse Lettuce
Broccoli Raab or Tuscan Kale
Fennel
Parsley
Beets & Turnips
Heirloom Tomatoes
Italian & Middle Eastern Eggplant
Pepper Mix (Friariello, Topepo, Cubanelle, Peppino, Corno, etc.)
Radicchio, Fennel, and Olive Panzanella
Beet And Turnip Gratin (Make ½ the recipe in a 8” cast-iron pan)
Penne with Grilled Eggplant and Radicchio Sauce
Penne with Broccoli Rabe, Sweet Peppers and White Beans
Caponata with Fennel, Olives, & Raisins (adapted from Epicurious)
2 tablespoons olive oil
1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
1 cups coarsely chopped red bell peppers
2/3 cup coarsely chopped fresh fennel bulb (about 1 small)
2 large garlic cloves, chopped
3 tablespoons pitted Kalamata olives, coarsely chopped
3 tablespoons golden raisins
½ cup tomato sauce
2 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in parsley. Season caponata to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
