Harmony Valley Farm: November 2021

As a kid, Thanksgiving was always my favorite holiday of the year. I loved to help my Mom make Thanksgiving dinner, complete with all the family favorites such as Prune Dressing (my mom’s side) and Cranberry Jello Salad (my dad’s side). As I got older and started subscribing to food magazines, the Thanksgiving issues were always my favorites. Of course the pretty pictures that made all the Thanksgiving spreads look so beautiful and inviting were fun to look at, but these issues were packed full of tasty recipes that were fun to cook all winter! So whether you’re making a big dinner or not, this is a great time of the year to pick up some new recipes in magazines, on blogs, etc. Over the past week my inbox has been flooded with notices of blog posts packed full of great Thanksgiving recipes. So, there’s a few more recipe suggestions on this week’s Cooking With the Box list because I just couldn’t let a good idea pass you by!

Photo from brooklynsupper.com

Before we go any further, we need to talk about this week’s featured vegetable, Tat Soi! If this is your first time using tat soi, let me remind you to never be intimidated by a vegetable! It’s a big, gorgeous fall green that can be eaten both raw and cooked, but as far as using it it’s very similar to other greens such as spinach and bok choi. This week’s featured recipe is for Wild Rice and Roasted Squash Salad with Tat Soi (See Below). This recipe is my slightly adapted version of Amanda Paa’s original recipe featured on her blog, heartbeetkitchen.com. Her recipe called for spinach. Tat soi is very similar to spinach when eaten raw, and when you swap it out for the spinach this recipe is a beautiful example of how lovely fall salads can come together! If you live in one of those households that is still learning to like greens, perhaps you’ll appreciate this recipe for Mac & Cheese with Greens.

We have been blessed with an abundant ginger crop this year! If you want to include it in your Thanksgiving dinner, consider making this Cranberry Sauce with Ginger and Maple. If you are looking for an interesting cocktail to share with friends, check out this Spicy Ginger Pomegranate Paloma. If you have a little extra time over this long holiday weekend, have a little fun making these Ginger Sesame Chicken Potstickers. And lastly, if you want to just cuddle up on the couch and enjoy some peace and quiet after all the festivities, make yourself a cup of Hot Ginger Lemon Tea.

This week’s squash variety is the beautiful Autumn Frost. It’s very similar in use to a butternut squash, but may also be substituted for pumpkin in most recipes. I’ve given you several dessert suggestions this week that would be tasty to make using Autumn Frost. If your oven is full of other Thanksgiving dishes, consider making this No Bake Pumpkin Pie Cheesecake. If you’re more if a traditional pie person, perhaps you’ll enjoy this Butternut Squash Pie. Of course, you could skip dessert and use the squash to make these Fluffy Butternut Squash Rolls with Sage.

There is quite a pile of sweet potatoes in this week’s box! Does anyone else think this recipe for Bourbon Sweet Potato Casserole with Sweet N Savory Bacon Pecans sounds good!? I recently had a member ask me about eating the sweet potato skins. I typically don’t eat the skins, but this recipe for Simple, Salty Sweet Potato Skin Chips may change that going forward! Turn the sweet potato skins into fried or baked chips! They may not look terribly pretty, but I guarantee they’ll be tasty!

I hope some of this week’s suggestions inspire your culinary creations this week, whether on your table for Thanksgiving or every day. We still have two more vegetable share deliveries coming up after Thanksgiving, so be sure to mark your calendars so you don’t miss anything!

Happy Thanksgiving!!! Chef Andrea

Vegetable Feature: Tat Soi

by Andrea Yoder

Description: Tat soi is a gorgeous fall green with spoon shaped dark green leaves and light green stems extending from the base. It is related to bok choi and has a mild mustard flavor. We reserve it for the very end of our season because it is more cold hardy and, in our opinion, the flavor is best after a bit of cold treatment! Nearly the entire plant, leaves and stems, are edible and you’ll find both to be tender enough to eat raw as well as cooked.

Growing Information: While tat soi can take some cold weather and frosty nights, repeated cold exposure can result in frost damage. Each fall we take a little extra time to put wire hoops in the field to support a large cover that drapes over the crop, anchored with lots of sandbags to keep it in place. The tat soi may still freeze under the cover if the temperatures are cold enough, but it isn’t as hard of a freeze and thus it recovers more favorably. You may notice some discoloration on the tips of some of the leaves. This is from a little bit of frost damage, typically where the cover may have been resting on the plant. It can sometimes be tricky to harvest it as you have to time the harvest to coincide with a warm afternoon when the tat soi have thawed!

Preparation & Use: Prior to use, turn it over and use a paring knife to cut the stems away from the base. Wash the stems and leaves vigorously in a sink of cold water. If you’re using it to make a salad or stir-fry, make sure you pat the leaves dry or dry them in a salad spinner. If you’re using them in a soup or just wilting them, just shake a little water off of them.

Spaghetti with Roasted Butternut Squash & Tat Soi

As mentioned above, tat soi may be eaten both raw and cooked. It is very similar to spinach and bok choi, so consider using it in recipes or preparations where you may use greens such as these. In its raw form, I like to use tat soi in tasty salads with lots of fall vegetables such as winter radishes (daikon or beauty heart), carrots, cabbage, etc and a simple, light vinaigrette. Turn it into a meal itself by adding nuts, seeds and/or meat such as grilled steak, roasted chicken or seared salmon.

Tat soi is one of nature’s fast foods, as are most greens, and it can be stir-fried, steamed and sautéed in just a few minutes. The stems may need a slightly longer cooking time, so it’s best to add those to the pan first. The leaves cook very quickly and need just a few minutes to become silky and tender.

I tend to use tat soi in dishes with some Asian influences, and rightfully so as it pairs well with ginger, miso, soy, sesame, etc. But it also pairs well with other ingredients including lemon, beans, grains, pasta, winter root vegetables, etc. Of course you may also choose to incorporate it into casseroles, hot dishes, egg preparations such as quiche and scrambled eggs, pasta dishes, etc.

Storage: It’s best to store tat soi in a plastic bag or a covered container in the refrigerator until you’re ready to use it.

Wild Rice and Butternut Squash Salad with Tat Soi

Yield: 6 servings

Dressing:

¼ cup extra-virgin olive oil or sunflower oil

2 Tbsp pure maple syrup

2 Tbsp balsamic vinegar

½ tsp sea salt

Scant ½ tsp ground black pepper

½ Tbsp chopped fresh rosemary

1 clove garlic, minced

Salad:

5 cups peeled and diced butternut squash*

2 - 3 Tbsp olive oil

Sea Salt, to taste

Black Pepper, to taste

3 cups thinly sliced tat soi (or spinach)

½ cup thinly sliced red onions

½ cup dried cherries or dried cranberries

3 cups cooked wild rice, room temperature to slightly warm

¾ cup coarsely chopped toasted hazelnuts or almonds

To make the dressing, add all ingredients to a jar and use an immersion blender to puree. Alternatively, combine all ingredients in a bowl and whisk thoroughly by hand. Set aside.
Preheat oven to 400°F. In a bowl, toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender and slightly golden on the edges. Remove from oven and cool to room temperature
Just before serving, combine the following ingredients in a large serving bowl: tatsoi, onions, cherries or cranberries, wild rice and roasted squash. Drizzle with salad dressing and toss to combine. You want enough dressing to lightly coat all of the components, but not so much that it gets soggy. Taste and adjust the seasoning, adding additional salt and pepper to your liking.
Garnish with chopped nuts and serve at room temperature.

*Note: May substitute other similar squash varieties such as Butterkin and Autumn Frost.

This recipe was adapted from Amanda Paa’s version as featured on her blog, heartbeetkitchen.com. We had the pleasure of spending some time with Amanda when she came to the farm to do a photoshoot several years ago. If you aren’t familiar with Amanda’s blog, go check it out! She has a lot of really great, healthy recipes AND she is a dynamic person so you can absorb some of her good energy!

Wrapping Up the Season….The Bounty & The Blessings

By Andrea Yoder

Aerial view looking down our valley

It is simply amazing just how much food can be produced off of our 110 acres of land tucked away in a valley. In comparison to some of the large produce farms out west, 110 acres is just a little drop in a bucket, and yet we can produce tons (literally) of food! It doesn’t matter how many seasons I go through, I think it will always amaze me to see how the seeds that we store in one small room can, over the course of the season, be turned into tons of produce that at times comes close to exceeding our storage facilities! This week we wanted to give you a little glimpse of what’s been happening on the farm this fall.

The past seven weeks have been a bit of a whirlwind of activities. Up until about the last week of October we continued to harvest some herbs, greens and other fresh vegetables. Thankfully we had a pretty mild fall and some of our late planted gamble crops of cilantro, red radishes, baby bok choi and mustard had enough time to mature so we could harvest them. While we continued those harvests, we also had to prioritize harvesting our crops to put into storage! First it was a push to get all the sweet potatoes in, totaling around 30,000 pounds. Next it was burdock root. This is a high dollar value crop that is very important to our farm. We can store it for almost an entire year and there are only a few growers in this country who produce burdock root so we have many customers who depend on us! It also has very long roots so it’s best to dig it when conditions are dry. We started harvesting some in mid-September, but really did a push to get it all out by the end of the first week of October. Thankfully we managed to get it all dug before we had rain and our harvest came in at well over 60 bins or about 25,000-30,000 pounds! That’s a lot of burdock root and to think it came from only about 8 pounds of seed!

Rows and rows of
Beauty Heart Radishes!

Beauty heart radishes were also a priority and with the warm fall we had, they were growing rapidly pushing them close to the edge of being too big. But we know they are best after some cold weather so we tried to hold off until we got a few frosty nights. Thankfully we did get that little bit of cold and we started the harvest. The other tricky part of harvesting beauty heart radishes is they can be very brittle. If we machine harvest them we often lose a lot that crack in the process. So we made the decision to maximize our yields and harvest them all by hand this year. Overall we harvested well over 20,000 pounds and we still have about 14,000 pounds remaining in the cooler that we’ll continue to wash for orders and CSA boxes we’ll be delivering through the end of the year.

Brussels Sprouts on the stalk,
going into storage

As our main cooler started to fill up, I knew it was almost time to transition our warm temperature cooler to a cold storage area. No problem, except at that time we were storing about 30 bins of potatoes in that cooler! I held off as long as possible, but then Richard declared it time to harvest Brussels sprouts. In late October we saw the first forecasts for temperatures dipping into the low 20’s. While Brussels sprouts can withstand multiple frosty nights, dangerously low temperatures in the 20’s can cause damage. In Richard’s 30 plus years of living in this valley, he also knows that a forecasted temperature of 25 degrees can mean an actual temperature of up to 10 degrees colder in the valley. Brussels sprouts are too important of a crop to lose, so we started loading up wagon after wagon with bins to bring them in on the stalk. It takes a lot more storage space, but it’s a much faster harvest and on frosty mornings we can snap them off the stalks. Just before the first load came in, we emptied the potato storage cooler and moved all the potato bins to a refrigerated trailer that we use once a year in the fall. I decreased the temperature in our previously warm cooler to 34 degrees and it was ready to store Brussels sprouts. I lost track of how many bins we harvested overall, but it was around 40 or maybe a little more. We still have about 20 bins in the cooler and overall we’ll yield about 5,000-6,000 pounds of sprouts!

As we closed out the month of October, we’d fill up our already full coolers at the beginning of the week as we prepared to pack CSA boxes on Wednesday and ship wholesale orders for the first part of the week. We had to get creative, we had to remain very organized. Everything had to have a place and there were some days when there was one way into a cooler and one way out. On a few occasions, we had 20-30 bins of root vegetables stacked outside at the end of a busy harvest day. But after the crews unloaded we always managed to find more space to get everything into the appropriate storage environment. At the end of the day on Wednesday after we had loaded all the trucks, we’d breathe a sigh of relief only to wake up the next morning and do it all again for the end of the week! While our rutabaga crop was mostly a loss and this year’s carrot crop was a disappointment with very low production, we have still had a very bountiful fall harvest and year overall! So facing the challenge of exceeding storage capacities is actually a good problem to have!

The majority of our crops are in now. We still have a little tat soi in the field along with our little planting of specialty crosnes. Aside from that, our mission now is to trim, wash, pack and deliver all these vegetables! This week we’ll be delivering about 52,000 pounds of vegetables total including all of our CSA deliveries as well as orders we’re sending to our wholesale and retail partners. That’s a lot of vegetables!! Our crew has been working very hard all season, but especially over the past few weeks to help us get everything harvested as well as working diligently so we can fill our orders, pack CSA boxes and meet all of our deadlines. We’ve already said goodbye to 11 of our H2A crew members who returned to Mexico at the end of October. This week we’ll be sending 14 crew members back to their families who are very anxious to welcome them home! We’ll be taking a little break next week to celebrate Thanksgiving, but we’ll be back at it the next week washing and trimming more vegetables, finishing the last of our field work and some of the other outside missions still remaining on the list. It’s been a busy, yet very rewarding fall.

2021 HVF Crew Photo (brief moment without masks)

Thus is the nature of our business, the push and the pull, the cycles and the seasons. As we move into winter we look forward to a little bit of rest and rejuvenation. We also pause to reflect on the many blessings we’ve received this year, the bountiful harvests we’ve brought in and the thousands of people who have received nourishment from the food that has come off our land. As we celebrate Thanksgiving next week, it’s an understatement to say we have a lot to be thankful for this year.

As we wrap up this growing season, we’re already working towards next year. Our garlic, horseradish and sunchoke crops are planted as is our overwintered spinach. Fields have been composted and planted to cover crops. Irrigation equipment is tucked away in storage and we have a list of supplies that need to be ordered to be ready for next season. Now we’re focusing on cutting and storing firewood, maintenance and repair projects and cleaning up some brush and field perimeters of overgrown trees, etc. We’re also working on the 2022 CSA season and will be sharing more information about that with the next CSA delivery in December.

We hope you have a wonderful Thanksgiving in whatever way you choose to celebrate. We are grateful for your support of our farm and hope you have enjoyed the bounty of the 2021 season. Take care and we’ll see you in December to officially wrap up our 2021 CSA Season!

Wednesday, November 3, 2021

November 4, 2021 - This Week's Box Contents, Featuring Radicchio!

Cooking With This Week's Box

Red & Yellow Onions:

Potato, Red Onion & Kale Pizza

Onion Focaccia Bread

Italian Garlic:

Ginger Garlic Soup

Garlic Parmesan Sweet Potato Fries with Spicy Aioli

Burgundy Sweet Potatoes:

Sweet Potato Muffins with Pecan Streusel

Saucy Tahini Noodles with Honey’d Sweet Potatoes

Maple Gochuhang Roasted Brussels Sprouts
Photo from dishnthekitchen.com

Sweet Potato Kim Chi Pancakes

Brussels Sprouts:

Maple Gochujang Roasted Brussels Sprouts

Grilled Brussels Sprouts

Radicchio:

Radicchio and Caramelized Onion Quiche (See Below)

36 Radicchio Recipes That are Ridiculously Good

Radicchio & Sweet Potato Salad with Candied Nuts

Peter Wilcox or Purple Viking or Gold Carola Potatoes:

Sausage, Kale & Potato Skillet Dinner

Crispy Salt & Vinegar Smashed Potatoes

Fresh Baby Ginger:

2020 Baby Ginger Feature Article

Ginger Syrup

Homemade Pickled Ginger

Gingery Sesame Noodles (Substitute Kale for the spinach)

Maple-Sage Roasted Black Futsu Pumpkin

Lacinato Kale:

Kale Eggs In a Hole

Quinoa and Kale Veggie Quesadillas

Black Futsu Pumpkin:

2019 Black Futsu Pumpkin Feature Article

Pumpkin Custard

Creamy Cider and Black Futsu Pumpkin Soup

Maple-Sage Roasted Black Futsu Pumpkin

Parsnips:

Oven Roasted Pears and Parsnips

Parsnip Oatmeal Chocolate Cherry Cookies

Bon Appetit’s 19 Awesome Parsnip Recipes

Orange Carrots:

Coq au Vin Chicken Meatballs

Classic Homemade Beef Stew

Green Savoy Cabbage:

Sheet Pan Roast Chicken and Cabbage

Butter Braised Cabbage

Hello Everyone!

We’re rolling into the home stretch with only three more CSA vegetable boxes remaining after this week! As I write these words it is frosty and cold outside, the coldest morning we’ve had this fall! We’re nearly finished with our field work, but we do still have some vegetables out in the field that we hope will be ok after this frosty morning so we can harvest them over the next few weeks. In two weeks when we deliver the next CSA Box, we hope to include a harvest report so you know what our fall has been like! Until then, lets turn our attention to this week’s box which includes a couple exciting items! First of all, lets talk about the gorgeous heads of radicchio! So this week’s “green” is actually not green, but rather a gorgeous magenta/burgundy color. If you are not familiar with this vegetable, take a moment to read this week’s vegetable feature article. As for recipes, our featured recipe this week is a Radicchio and Caramelized Onion Quiche (See below). It takes a little time to make a quiche, but none of the steps are complicated and leftovers are always a plus! If you’re looking for some other ideas for how to use radicchio, check out this article entitled 36 Radicchio Recipes That are Ridiculously Good.

Gingery Sesame Noodles
Photo from halfbakedharvest.com

Another exciting item in this week’s box is Fresh Baby Ginger! If you’ve never had our ginger, please take a moment to read a little more about it in our 2020 Baby Ginger Feature Article. Last year we featured recipes for making Ginger Syrup and Homemade Pickled Ginger. Of course you could also use it in your meals this week to make Gingery Sesame Noodles or this Ginger Garlic Soup! Fresh baby ginger is different than ginger you typically buy in the store. Because fresh ginger has a thin skin, it’s best to use it within one week while it’s at the peak of quality. We recommend storing it at room temperature until you use it. If you won’t be using it all within a week, you can also preserve it by freezing it. I usually cut the ginger into small 1 inch pieces before freezing it. This allows me to remove one or two smaller pieces when I need them without having to thaw the entire piece. When you’re ready to use frozen ginger, just let it rest at room temperature for 5-10 minutes before you cut it for use.

Brussels sprouts are another frequently loved vegetable in this week’s box. If you used some of your Korean chili peppers to make your own Gochujang (Korean chili-garlic sauce) and you still have some remaining, pull it out and make these Maple Gochujang Roasted Brussels Sprouts! The other recipe I included this week is for Grilled Brussels Sprouts. I’ve never even considered grilling Brussels sprouts, but I have to admit this sounds good! Be sure to either thread them onto a skewer or put them in a grill basket while grilling them, especially if they are small.

Now that we’re into chilly weather, it’s time to pull out some of those classic, warm, nourishing comfort foods such as Coq au Vin Chicken Meatballs or Classic Homemade Beef Stew. Both of these recipes make use of carrots as a “behind the scenes” ingredient to flavor the cooking liquid.

That’s a wrap for this week’s cooking recommendations. Of course there are more delicious recipes in the list, so hopefully there is something that resonates with your preferences this week. The next delivery will be November 18/19/20, just one week before the big Thanksgiving Day holiday! Get ready as we’re going to start sifting through all the Thanksgiving recipes to find some gems we can use not only this month, but throughout the winter!

Have a good week, stay warm and eat well!

---Chef Andrea

Vegetable Feature: Radicchio

By: Andrea Yoder

Description: We don’t grow radicchio every year, but it holds a special place in our seasonal lineup as a late “green” and we like a good challenge! Radicchio is a bitter green that does best when grown in cool months, which is why it is one of the last crops we harvest late in the fall. It is a popular winter vegetable in Italy and there are many different varieties and shapes. Many varieties are named for the regions in Italy which they are thought to have originated or where they are grown. Our winters are more extreme than the mild winters in most parts of Italy, thus not all varieties are conducive to our growing region. The variety that is best suited for our growing conditions is Chioggia Radicchio, named for the city of Chioggia which is a coastal town located in northeastern Italy along the Adriatic Sea. This variety is similar to Boston lettuce in the way it grows round, compact heads, although a head of Chioggia radicchio is usually more densely packed than Boston lettuce.

Growing Information: One of the reasons it is best to grow radicchio in cool weather is because the cold treatment helps to balance the bitterness with a touch of sweetness making the overall eating quality much better. The challenge for us though is protecting it from critters and extreme cold temperatures. Deer are particularly fond of this crop, so we put up a tall fence to deter them. Some years we also have to cover the radicchio with a double layer field cover held up off the crop by wire supports for additional frost protection. In Italy, many people harvest radicchio from their gardens all winter long. We have a shorter window for growth and harvest and while radicchio can take some frost, very low temperatures in the teens and twenties can cause frost damage. If you see a bit of browning on the edges of the outer leaves, that’s the cause. The other challenging part of growing radicchio is that the rate of growth slows significantly with cool temperatures making it difficult to grow a sizeable head before our winter truly sets in. This year, however, we were thrilled to be able to harvest pretty good sized heads that are densely packed!

Brussels Sprouts with Caramelized Onions & Radicchio

Nutritional Benefits: Radicchio is rich in minerals and vitamins. The compounds which lend to its bitterness also help aid digestion and help support the liver in detoxifying the body. One article found at lacucinaitaliana.it describes radicchio as “a precious ally for our health because it is a true mine of antioxidants, able to counteract free radicals and cellular aging….” If you are not a fan of bitter vegetables, you may take one bite of raw radicchio and say “Andrea, why did you give me this vegetable?!” To answer your question, “Because it is good for you AND can be very delicious!”

Preparation & Use: The key to preparing bitter vegetables is balance. Bitter is balanced by sweetness, acidity and fat, so while you may not find a big bite of a leaf to be to your liking, you may find you really like this vegetable when it is incorporated in dishes with other ingredients that help to balance and complement the bitterness. I also prefer to thinly slice radicchio instead of eating it in big pieces. Lastly, cooking can help to mellow out the bitterness and techniques such as grilling and roasting help to bring out some of the sweetness in this vegetable as well.

Given radicchio’s popularity in Italy, many of the classic pairings and ways radicchio is used go back to Italian cuisine. Radicchio may be eaten both raw and cooked. In its raw form, radicchio is often paired with other greens as well as fruits such as apples, pears, figs, oranges and persimmons to make delicious fall salads. It is also often incorporated into pasta dishes, risotto, savory pies, omelets, baked au gratin, or used as a topping for focaccia or pizza. Many dishes will pair radicchio with other ingredients such as walnuts, hazelnuts, pistachios, chestnuts, fatty cheese such as Parmesan, Gorgonzola (blue cheese) or Taleggio. It is also often paired with seafood as well as bacon or other pork products, eggs, olive oil, olives, Brussels sprouts, sweet potatoes, and caramelized onions.

Storage: While we encourage you to use the radicchio within a week or two, you’ll find it stores pretty well and you can likely keep it for several weeks. Store it in a plastic bag in the refrigerator to keep it from wilting. You can use the entire head, including the core. Carefully peel back the layers, wash well and pat dry before using.

Radicchio and Caramelized Onion Quiche

Yield: 8 servings

1 recipe Perfect Piecrust (see below)

1 large egg white

3 Tbsp grated Gruyere cheese (about ¾ ounce)

3 Tbsp extra-virgin olive oil

1 large red onion, halved and thinly sliced

1 ¼ tsp kosher salt

¼ tsp sugar

1 medium radicchio, halved and thinly sliced (about 8 ounces)

1 tsp balsamic vinegar

3 large eggs

1 ½ cups heavy cream

¼ tsp freshly grated nutmeg

½ tsp freshly ground black pepper

1 Tbsp unsalted butter, cubed

Pinch fleur de sel (Flaky sea salt)

Preheat the oven to 375°F. On a lightly floured surface, roll the dough to a ⅜-inch thickness and press into a 9-inch pie pan. Line the dough with foil and fill with pie weights, rice, or dried beans. Bake for 20 minutes, then remove the weights and foil and bake for additional 5 to 7 minutes, until lightly golden.
Take the crust out of the oven and brush the bottom of the crust with the egg white and sprinkle on the Gruyere cheese in an even layer. Return the crust to the oven and bake for 10 to 13 minutes, until lightly browned.
Meanwhile, in a large pan, heat 2 Tbsp of oil over medium heat. Add the onion, ½ tsp salt, and sugar and cook, stirring occasionally, until the onion is soft and browned, about 15 minutes.
Stir in the radicchio and the remaining tablespoon oil and ¼ tsp salt and cook, stirring constantly, until the radicchio is very wilted and jammy, about 10 minutes. Stir in the balsamic vinegar and cook 1 minute more.
In a medium bowl, whisk together the eggs, cream, nutmeg, the remaining ¾ tsp salt, and pepper.
When the crust is lightly browned and the cheese is melted, sprinkle on ½ cup of the radicchio-onion mixture and carefully pour in the custard. Dot the top with the butter pieces, sprinkle on the fleur de sel, and return to the oven. Bake for 25 to 35 minutes, until the top of the quiche is puffed up and golden and the middle is almost set. Allow the quiche to cool slightly, about 10 minutes, before serving with the remaining radicchio-onion-mixture sprinkled on top.

Recipe created by Melissa Clark as featured in her book, Cook This Now.

Perfect Piecrust

Yield: 1 (9-inch) single piecrust

1 ¼ cups all-purpose flour

¼ tsp kosher salt

10 Tbsp unsalted butter, chilled and cut into ½-inch pieces

2 to 5 Tbsp ice water

In a food processor, briefly pulse together the flour and salt. Add the butter and pulse until the mixture forms chickpea-size pieces (3 to 5 1-second pulses). Add the ice water, 1 Tbsp at a time, and pulse until the mixture is just moist enough to hold together.
Form the dough into a ball, wrap with plastic, and flatten into a disc. Refrigerate at least 1 hour before rolling out and baking.