In Season

By Deborah Geering

For the AJC

Radicchio may be considered primarily a fall vegetable, but in Georgia, this red-headed chicory also enjoys a spring rebound.

"Radicchio is one of those things that's cut-and-come-again," said Greg Brown of Greenleaf Farms in Barnesville. "If you cut the head, it looks like nothing is going to happen, and then in spring it begins to bloom."

Of course, there are other varieties that are meant for spring planting, too, so you might find radicchio at area farmers markets into the early summer.

But why wait? The crispy, bitter leaves add color and interest to salads. Cooked radicchio mellows and takes on some nutty notes. It pairs well with tangy/sweet mellow/buttery —- you might find radicchio in dishes featuring citrus, balsamic vinegar, seafood, avocados or mellow cheeses.

Brown says his radicchio will be ready in a week or two, so keep an eye out. He sells at three Atlanta-area farmers markets: Green Market at Piedmont Park (Saturdays), Decatur (Wednesdays) and East Atlanta Village, which opens for the season today.

Radicchio:

> Shred and add to salads and slaws

> Grill or roast as a side dish

> Stir into pastas and risottos

> Saute and serve as a bed for seafood or meat

In now, locally

Arugula, beets, bok choy, cabbage, carrots, chard, collards, dandelion, escarole, garden peas, green garlic, green onions, herbs, kale, kohlrabi, leeks, lettuce, microgreens, mustard greens, onions, radicchio, radishes, spinach, strawberries, tatsoi, turnips

National/international

Looking good: Washington and South American apples; Caribbean asparagus; Florida beans and blueberries; Florida and Texas cabbage; California and Florida corn; Florida eggplant and greens; Chilean kiwifruit; Florida okra; Florida and Mexican peppers; Oregon rhubarb; California and Mexican tomatoes

Coming in: New Zealand apples; California apricots; Washington asparagus; Georgia beans; Georgia and California blueberries; Georgia cabbage; California cherries and eggplant; Georgia and South Carolina peaches; California red bell peppers; North Carolina strawberries

Questionable: California artichokes; Mexican blackberries; California beans and cauliflower; Mexican eggplant; Caribbean and California peas; Mexican and California raspberries; California strawberries

Grilled Radicchio, Red Onion and Fresh Mozzarella Salad

Hands on: 20 minutes Total time: 30 minutes Servings: 4

1 large head radicchio

3 tablespoons olive oil, divided

Salt and pepper

A few very thin slices red onion

8 cherry-size balls fresh mozzarella cheese

1 tablespoon balsamic vinegar

Pinch granulated sugar

Preheat the grill to high heat. Cut the radicchio in quarters and cut away the core, leaving a small amount of core at the bottom so the radicchio doesn't fall apart. Brush with about 1 tablespoon olive oil. Grill for 2 to 3 minutes per side, until crispy. Remove from the grill and sprinkle with salt and pepper.

Arrange the grilled radicchio wedges on a platter or individual plates. Top each with a few rings of onion and 2 pieces of fresh mozzarella. In a small bowl, combine the remaining olive oil (about 2 tablespoons), balsamic vinegar and pinch of sugar. Season to taste with salt and pepper, then drizzle over the radicchio wedges. Serve slightly warm or at room temperature.

Per serving: 184 calories (percent of calories from fat, 83), 6 grams protein, 2 grams carbohydrates, trace fiber, 17 grams fat (6 grams saturated), 25 milligrams cholesterol, 120 milligrams sodium.