The last time we shared radicchio with you all, I heard that it was more bitter than even radicchio ought to be, so this time I was sure to select the sweetest little heads I could. We have larger heads of radicchio out there, but like most things, the younger ones though lacking in size make it up in delicate flavor. I have been enjoying a bit of chopped heart of radicchio in my salad along with other greens like spinach and lettuce. This is our first year growing this crop and we are learning about how to do it and how much of it to do. It is so beautiful in the field and strangely evocative of births. I always feel like the radicchio midwife as I harvest them. They seem to be doing the soil some favors wherever they are planted, attracting worms and leaving a fair amount of their outer leaves behind to be incorporated back into the earth. Celery and bok choy are also generous to the garden this way, leaving lots of organic matter to raise the quality of the soil.