Sugerloaf (Pan di Zucchero) type We often jokingly refer to sugarloaf as the “gateway drug” to the chicory family. One of the mildest in terms of bitterness, sugarloaf has some of the most widespread appeal for its sweetness of flavor and crisp texture. With an upright growth habit, somewhat like a tightly wrapped romaine head, it does well to keep its greens up out of the mud in the rainy fall months. It’s sweet, blanched interior is lovely as the base of a salad, braised in soups, or grilled. We’ve found the selection “Borca” to be the best we’ve tried in terms of size, density, and uniformity. Reasonably cold tolerant, it will go down to 20F without trouble, with its peak harvest window from Oct to early Dec. My friends, if you aren't aboard the chicory train already, here’s a gentle introduction to your new favorite family of greens. 70-80 days. UO
