Indigo Radicchio

60-72 days. Indigo is a fabulous Dutch hybrid that blushes red without exposure to cold temperatures! Indigo is a fast-growing variety that is also incredibly bolt-resistant in hot weather, thus suitable for spring and fall sowing. Its burgundy leaves have luminescent white midribs, a petite, rounded shape and a mild, just-shy-of-bitter flavor. It is terrific scissor-cut in soups and pasta dishes, or used fresh in salads. Its pretty cup-shaped leaves make clever edible vessels for pasta and seafood salads. We adapted our favorite stone fruit Clafouti dessert recipe into a savory Radicchio delight for light suppers. Preheat oven to 325°F. Grease six ramekins; set in baking tray. In a large bowl, beat 4 large eggs. Whisk in 1/8 teaspoon salt, black pepper, 2 teaspoons sugar, 1 cup heavy cream and ½ cup all-purpose flour. Chill. In a skillet, render down 3 slices of bacon, cut into matchsticks. Add 1 cup of finely diced mushrooms, 1 finely diced medium to large Shallot and 1 cup of finely diced Radicchio leaves. Sauté for 4 minutes until wilted. Add 1 tablespoon chopped fresh Parsley. Divide mixture evenly between the 6 ramekins. Pour batter over vegetable mixture and top with finely grated Gruyère. Bake at 325°F for 35 minutes until puffy and slightly browned. Invert onto your favorite vinaigrette-dressed Radicchio salad, sprinkled lightly with Parmesan. (F1.)

One packet of about 50 seeds
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