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June 29, 2010


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sophie munns

I seem to have roller-skates on at the moment...whizzing past... cant even pause to read your beautiful text Lucy...
but I can take in the imagery in a dash and it stays with me long after..the effect of your work on me!
Heaven...deep breathe..thank you!


"flesh-free, for the grown-ups"

Yes, indeed - I know just what you mean.

Love that last photo - those leaves become feathers in a most elegant way.


I agree that bitterness comes with age (I mean food not emotion - honestly) but I am still slow to appreciate it - though I have had a few good experiences of late to convince me of the possibilities - pear witloaf and blue cheese was a revelation.

And I too will find that a bit of meat in a vegetarian cookbook rocks the trust that is so important - good to find it is sometimes good to overlook such inconsistency


I had a very bitter experience with radicchio during one family Christmas dinner about 15 years ago. I don’t think my palate was mature enough to appreciate it -- but since then I’ve come to enjoy more complex, challenging flavours. My favourite mesclun blend is ‘Paris Market Mix’ which has chervil, arugula, chicory and endive escarole to add a kick to the baby greens.

Your post made me look for some radicchio, endive & chicory varieties seeds to sow in mid-July. (I found them on this site: http://www.westcoastseeds.com/product/vegetable-seeds/Endive-and-Radicchio/ .
After reading your description of Wilted radicchio with green sauce I must try to make this with some home-grown 'Palla Rossa Special'

Beautiful art in this post, Lucy. I love seeking your blog out and giving it the time it deserves; for me, this is a worthwhile activity that is oh so easy (one of the few).

Well, I'm now going to try to craft my own blog post about kale. So I'll re-read yours another one or two times to inspire me.


my favourite bitter green, which i cannot seem to get enough of is broccoli rabe...i love it braised and chopped and made into bruschetta with garlic and olive oil and some red chile...

your writing is so wonderful...just went to see the ansel adams/ed burtynsky show today...talk about a revelation of beauty and bitterness!


Beautiful stuff! Have just tried a wonderful salad - http://gourmettraveller.com.au/warm_radicchio_kipfler_pancetta__and_cacciotta_salad.htm using Jules' tip of replacing pancetta with smoked tofu (thanks stonesoup!)


Hello, and thank you for your comments, guys. Deeply appreciated, and said without a trace of bitterness...insert groan...

Elaine: What a great link! I'm dreaming of all the things we can plant next season now - isn't that always the way? The idea of chervil in that Paris mix has me intrigued. Are you loving your chervil?

Ali: I saw that show advertised somewhere recently. Adams I know well (g'ah...a genius), but not Burtynsky so, once again, I'm off to investigate. Thank you, friend. I learn so much from you. ALL the time. X

Hi de, and welcome. Ah, smoked tofu. Brilliant stuff and yes, isn't our Jules gorgeous? Thank you!

Jen N

I appreciate your moody, thoughtful and autumn-coloured pictures. Hit a spot! Thank you for your interesting and provocative writing, too.

Bittergourd is my friend, with its light green furrows and rounded ridges. I use it in soups and stir-fries.

(Pssst, 'been' has been left out in your second sentence.)


Hi Jen, and thanks. Correction made.

I never know what to do with bittergourd; it always seems a tad intimidating...may just attempt an experiment next season!

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