November 2, 2024

VIDEO: Stored radicchio's beautiful leaves


Four weeks since harvest, But it’s proving a difficult winter for storing vegetables, since the cold weather gave way to much warmer conditions. Nonetheless, no dig soil quality is helping storage potential because of healthy microbes in these plants. All of the stored vegetables are still alive and winter is their stage to be dormant before going to seed next year.
The chicories I show were all harvested in December and are 206TT, a Treviso type, Fenice TT is the green one with speckles of pink and yellow, while the pink larger chicory is Aquarello.
The Chinese cabbage is Yuki F1 and you can see that in the kimchi short I posted a week ago.

17 thoughts on “VIDEO: Stored radicchio's beautiful leaves

  1. I think the early cold weather has given us the feeling we’ve had winter and Spring shouldn’t be far away! I keep reminding myself there’s a lot of Winter left yet! Mind you, I’m noticing the longer days around 4pm though it was so dark at 8am today! Lovely video as always Charles, thank you

  2. Happy New Year Charles! As well as the beautiful color on the radicchio's I just love the sound of freshness that your knife reveals. The squeaking just makes my mouth water. Growing, preparing and eating vegetables involves so many of the senses…how can it not be healthy. I am so glad to see a video from you even though you had so many travel engagements planned for this time of year. I tried to grow Wombok or Chinese Cabbage but they succumbed to Cabbage butterfly. If you ever plan to do something on this wretched pest, I would be very grateful. Cheers!

  3. Korean learnt Chinese pickles vegetables in ancient times and then brought the method to Korea. And then they varied the formula to their likings and registered that into the name of “kimchi” . But you need to be using their set ingredients to do it, else they are just Chinese pickles

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