intense flavors from an intriguing source

"Farmer John" is a man who affects a feather boa with his overalls (at least for his photo shoots), passionately devotes himself to organic farming, and has the sorts of creative ideas about vegetables which leave one to wonder just how often he has taken hallucinogens. Need I say I love this man?

If you live in the Chicagoland area, you could subscribe to Farmer John's organic vegetable service. Or then again, maybe not. I'm informed that there's a waiting list. But although we may not eat the vegetables grown by this boa-sporting agricultural hero, we may enjoy his ideas.

Among other flights of creativity, Farmer John bakes vegetables which are traditionally served raw. Baked cucumbers in cream were a huge hit (albeit my skeptical friends observed that anything baked in cream is automatically good). But the one Farmer John recipe which truly amazed me, which left me speechless, just pondering the amazing sensations in my palate: baked radicchio.


Baked Radicchio from "Farmer John's Cookbook: The Real Dirt on Vegetables" by John Peterson

1 med head radiccio, sliced into slivers
1/4 C olive oil
salt
pepper
balsamic vinegar
4-6 oz Gorgonzola sliced

Preheat oven to 400 Lightly oil baking dish. Take your radicchio and slice it. It will be in little thick rounds you can lie on their sides. Brush radicchio generously with olive oil (preferably a good olive oil, meaning extra virgin and cold-pressed; bonus points if it is from Spain, Italy, or Greece) and place in single layer. Season with salt and pepper. Bake 20 minutes, turning once. Drizzle with balsamic vinegar and top w/cheese. Return to oven until cheese is melted.

Do not neglect the balsamic vinegar! I made this once without it, and it was a pale shadow of this normally dynamic dish.