Ever wondered what to do with all the amazing produce you discover when browsing our bountiful local farmers’ markets? Our local food expert, Lynda Baslev, serves up recipes sure the showcase our county’s ingredients as well as delight the tastebuds.
Balsamic Braised Radicchio

Chicories are our winter warriors. Often called winter greens, chicories are a family of hardy leafy vegetables, which include radicchio, endive, frisée, puntarella and escarole. The term “greens” can be misleading, since chicories are distinguished by a colorful range of magentas and pinks, ice-whites and pale-yellows, which they flamboyantly display on their frilly, frizzy and spiky leaves.
Chicory leaves are notoriously bitter. When they are in season, they are also crisp, juicy, nutty and mildly sweet which provides a refreshing contrast in flavor. They are healthy to boot, too. Fiber-rich and loaded with vitamins C, B and K and nutrients such as iron, zinc, copper and potassium, chicories are cold weather warriors that will fight to keep you healthy throughout the winter season.
When preparing chicories, it’s best to lean into their robust qualities, rather than pretend they are a substitute for mild-mannered lettuce. Team them up with equally strong flavors in salads: sweet and sharp dressings, astringent citrus, smoky bacon, fruit and nuts. Don’t be shy about using a pinch or two of sugar, which will reign in their natural bitterness. Thanks to their sturdiness, chicories are also great for braising, which is an appealing (and warm) way to get your veggies in the dead of winter.
Serves 4 to 5 as a side dish
Ingredients
- 4 to 5 firm heads of radicchio, medium to large sized
- 1 tablespoon olive oil
- 3 to 4 thyme sprigs, plus fresh leaves for garnish
- Kosher salt
- Freshly ground black pepper
- 1/2 cup balsamic vinegar
- Juice of 1/2 orange
- Zest of 1/2 orange, plus more for garnish
- 3 to 4 tablespoons packed light brown sugar
Directions
1. Halve the radicchios top to stem. Cut out the white stem and core with a paring knife, then cut each half into 2 to 3 wedges.
2. Heat the oil in a large skillet over medium heat. Arrange the wedges snugly in the skillet, cut side down. Cook until they take on color, 2 to 3 minutes. Using tongs, turn the wedges so that the other cut side is down in the skillet, and cook about 2 minutes more.
3. Nestle the thyme sprigs between the wedges and season evenly with salt and black pepper. Drizzle the balsamic vinegar over the radicchio. Squeeze the orange juice and sprinkle the zest over the radicchio, then sprinkle the brown sugar over the wedges.
4. Partially cover the skillet and simmer over medium heat until the radicchio is crisp-tender when pierced with a knife through the base, 12 to 15 minutes, carefully turning the wedges once or twice. Remove the cover and continue to simmer until the radicchio is soft and wilted, 5 to 7 minutes more, turning once or twice.
5. Using tongs, transfer the radicchio to a serving dish, gently squeezing any excess liquid back into the skillet. Continue to simmer the braising liquid until reduced to a syrupy consistency, 1 to 2 minutes. (Watch carefully as it will quickly reduce.)
6. Drizzle the syrup over the radicchio. Add more salt and pepper to taste. Garnish with fresh thyme leaves and orange zest. Serve warm.
A Celery Root Recipe

Looks can be deceiving. Celery root is hard to miss at the farmers market. Nestled among the season’s decorative squash, leafy kales and plump sprouts, it’s the gnarly pockmarked orb, wrapped in hairy, crooked roots with a mop of unruly leafy stalks sprouting from its craggy bulb.
Don’t let the knobby, cartoonish exterior put you off. Celery root — or celeriac — is the dark horse of tubers with a confounding name and myriad uses. While related to celery, it is not the root of the celery stalk plant. And while it’s called a root, it’s technically a nutrient-dense tuber, which happens to be rich in B, C and K vitamins, plus potassium, phosphorus, iron, calcium and manganese. Not bad for a bumpy bulb.
When the earthen-caked skin is cut away, a milky white interior is revealed. Mildly fragrant with celery, it can be eaten raw, shredded in salads and slaws, or even quick pickled. When cooked, its flavor is smooth, mellow and slightly sweet, especially when roasted. It adds subtle depth and dimension to mashes, gratins and stews and can nobly stand alone in a purée or creamy soup.
When buying celery root, choose a firm, medium-sized root, no larger than a grapefruit, as very large roots may be woody. Trim any green stalks and leaves and store unpeeled in the refrigerator for up to three weeks. To prepare, carefully cut away the mottled exterior to reveal the white bulb. Once cut, the flesh will discolor when exposed to air, so use right away or submerge in cool lemon water until use.
Celery Root Purée

Makes 1 1/2 to 2 cups
Serves 2 to 4 as a side dish
Ingredients
- 2 1/2 pounds celery root, stalks trimmed
- 4 whole peeled garlic cloves, smashed but intact
- 2 to 3 cups chicken or vegetable stock
- 2 thyme sprigs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon kosher salt, or more to taste
- Pinch of ground nutmeg
Directions
1. Peel the celery roots, removing any trace of the outer skin. Chop in 1/2-inch pieces and place in a pot. Add the stock, garlic and thyme. There should be enough liquid to cover the celery root; add more if needed. Bring to a boil, then cover the pot and simmer over medium-low heat until the celery root is very tender, 20 to 25 minutes. If the pan begins to dry out, add more stock or water to prevent scorching. Discard the thyme sprigs.
2. With a slotted spoon, transfer the celery root to the bowl of a food processor. Add the cream, butter, salt and nutmeg and process until smooth. If too thick, add some of the cooking liquid and process to your desired consistency. Taste for seasoning and add more salt if desired.
Serve warm.

Lynda Balslev is an award-winning food writer, editor and recipe developer based in the San Francisco Bay area. She authors the nationally syndicated column and blog TasteFood, and co-authored the cookbook Almonds: Recipes, History, Culture (2015 Silver Medal Winner Independent Publisher Awards). She is the 2011 recipient of the Chronicle Books Award (Recipe Writing) to the Symposium for Professional Food Writers, and a 2018 Fellowship Award recipient to the Symposium for Wine Writers at Meadowood, Napa Valley. Lynda’s writing and photography have been recognized by the New York Times Diners Journal, the Los Angeles Times, The Huffington Post and more.