Allegro, try to remove any emerging flower heads. This will direct the plant’s energy to producing stronger leaves. Continually harvesting leaves before the plant is fully mature will also promote vertical growth. I think it might be time to sow seeds or plant new seedlings. Keep them planted in 2 month intervals and you’ll never run out. Maybe cut back on fertilizer too, which encourages too much growth.

Can’t wait to hear what you have to say about induction. I have total gas envy, but don’t have the line so I’m hoping induction will go down in price soon. Model info would be great.

Fantastic, informative interview. We don’t hear enough about the science of recipe development—loved that angle of the article. She sounds like a wealth of knowledge.

Ok, I’m becoming increasingly jealous of you Oregon residents as I toil away in San Francisco! I’ll have to scout some restaurants here who are serving grilled/roasted radicchio.

It’s anywhere from $4 to $5 a lb. here in the Bay Area, but doesn’t add up to very much because of the weight factor. Each head shouldn’t cost more than $2. Not a bargain, but could be worse.

As a former retailer, expiration dates are a major issue. A good retailer must devote a huge amount of time examining every case that passes through his doors. Many distributors will pass on short-coded products if they can get away with it. Policies differ and often retailers are stuck and then get the bad rap for having expired product on the shelves even after being conscientious. Once we had several cases of pet food that came in short-coded and couldn’t sell. I couldn’t find any local animal shelter to take it so in the garbage it went.

Was also sad to hear that the inevitable finally occurred. Often, first impressions are the most lasting and this is the case with COPIA. It positioned itself as an elite food destination, with its high admission prices and lofty exhibits. It took years for them to figure out that the only way to survive was to appeal to the masses and offer lower admission fees, cooking classes, educational workshops, and free tastings (with paid entrance). Even their beautiful gardens have a hands-off design. Unfortunately, people from all over the world visit Napa to taste wine, not visit COPIA and therein lies their most tragic marketing blunder.