12/06
RADICCHIO GETS AN "A+" FOR ANTIOXIDANT ACTIVITY
Salinas, CA -- Put some power in your salad! Color radicchio a power player in the nutrient lineup of the produce section. The deep royal purple-hued chicory rates a high score for fighting disease with its rich antioxidant content.

11/06
ASSERTIVE RADICCHIO MATES HAPPILY WITH BOLD FLAVORS "POWER PARTNERS" CREATE BLISSFUL CULINARY MARRIAGE
The assertive flavor of radicchio, once only the darling of cutting-edge chefs, has penetrated the US salad market. No longer an "adult" ingredient, it is showing up in salads from McDonald's to the salad blends in the produce aisle. Blending it with other, milder greens and lettuces has made radicchio an everyday player in salads everywhere.

11/06
ROYAL ROSE RADICCHIO AND ITS POWER PARTNERS PERFORM IN RECIPES
Radicchio performs brilliantly, whether in a simple dish highlighted with just a couple of its power partners, or in a dish with many complex flavors. These recipes show off radicchio in its vast versatility, accompanied with the many flavors that help make it a virtuoso performance.

11/06
ROYAL ROSE HAS A BIG HEAD FRESHER-BIGGER-BETTER
We’re not vain. We just have a big head. With radicchio, size is a measure of freshness. A small, dry head of radicchio has had a long, hard life; it’s small now because it’s been trimmed time and again to keep it looking good.
Royal Rose radicchio is a big, firm head with dark leaves, bright white ribs and a fresh texture. It’s fresher because it’s grown in domestically, and its journey from field to market – and then to your table – is much shorter.

10/06
POWER UP SLAW WITH THE ITALIAN REDHEAD
Coleslaw—from the Dutch koolsla or “cabbage salad”— is a cool salad in any language. From Indonesian or Thai cucumber-carrot and rice vinegar to accompany satay to North Carolina vinegar slaw for topping pulled pork, slaw is delicious and refreshing in any culinary tradition.

09/06
ROMANCE RADICCHIO WITH WARM SALADS
The hottest trend to hit menus is a little warm. As we move from summer breezes to autumn’s welcome chill, it’s time to turn the salad course upside down.

03/06
EDITORS LEARN “HOW TO HANDLE A REDHEAD”
Recently Dennis Donohue and representatives from EVS Farms traveled to Birmingham, Alabama and met with the food editors of Southern Living, Cooking Light, Cottage Living, and Coastal Living.

02/06
MAIN DISH RADICCHIO SALAD IS SOMETHING TO CELEBRATE
Main dish salads have been a mainstay of healthy eating for over three decades.

01/06
RADICCHIO AND ROMAINE ON THE GRILL...LETTUCE ENJOY!
Don’t pass up the produce aisle when you’re looking for delicious items for the grill.

04/05
BUILD A PERFECT PIZZA WITH BRILLIANT RADICCHIO
Americans love their pizza. For close to 20 years, there’s even been a National Pizza Month celebrated in October.

02/05
RED RADICCHIO ADDS SEASONAL COLOR TO HOLIDAY SALADS
Radicchio is a delicious way to add color to the holiday dinner table. Its red color makes it the perfect holiday “green.” Radicchio’s intense flavor partners deliciously with other vibrant, favorites such as pungent cheeses, smoked meats and fruity olive oils.

01/05
VEGETABLES FROM THE GRILL OFFER ROBUST FLAVORS AND COLORFUL SIDES OR ENTREES
When the first match strikes -- heralding the beginning of barbecue season -- steaks, chops and chicken breasts rule the grill.

2/05/04
MEET FRISEE – THE WILD SIDE OF SALAD
What’s frisee? Frisee, also called curly endive, is a member of the chicory family, which includes radicchio, Treviso, Belgian endive, green endive and escarole.

1/05/03
BRILLIANT RADICCHIO IS PERFECT CHOICE FOR VALENTINE’S SALAD
Have you been searching for fresh ideas, trying to come up with an exciting, new way to show your partner just how much you care this Valentine’s Day? The intense maroon red of radicchio is a brilliant choice for a romantic salad for a special Valentine’s dinner for two.

10/05/03
RADICCHIO STARS IN FESTIVE SALADS FOR THE HOLIDAYS
There are so many natural, wholesome ways to feature red and green in holiday salads, there’s no reason to rely on colored gelatin and whipped topping concoctions.

9/05/03
VIBRANT SALAD COMPLEMENTS HEARTY FALL ENTREES
Herbed roasted pork tenderloin. Simmering short ribs. Sizzling flank steak. These hearty entrees deserve a salad that can stand up and compete with a combination of vibrant flavors.

7/30/03
ARIZONA GROWER HELPS CALIFORNIA COMPANY DELIVER ON THEIR PROMISE TO PROVIDE FRESHER-BIGGER BETTER PRODUCT YEAR-ROUND
This winter, EVS Farms will make good on their promise to supply ”Fresher- Bigger- Better” radicchio to supermarkets across the nation – especially in Arizona markets and the San Francisco metro area.

5/30/03
CLASSIC SALAD WEDGE IS PERFECT
FOR SUMMER HOLIDAYS
Red, White and Blue Salad Features Radicchio
The classic iceberg wedge salad has been enjoying a resurgence of popularity as everything 50s returns for a second time around.

05/14/03
POTATO SALAD DAYS ARE HERE
What’s A Salad Without Radicchio?
Warm weather is here and it’s time to kick off the potato salad season.

05/09/03
SALINAS GROWERS HONOR AND SUPPORT
LOCAL MILITARY FAMILIES WITH A STAR-SPANGLED MOTHER’S DAY
How do you celebrate Mother’s Day when your husband, son or daughter is overseas serving their country?

04/24/03
EVS ASKS, “WHAT’S A SALAD WITHOUT RADICCHIO?”
This summer, EVS Farms will begin a yearlong program that will focus on radicchio’s key role in a successful salad.

02/25/03
EVS MEETS THE CHALLENGE TO DELIVER
FRESHER-BIGGER-BETTER PRODUCT YEAR-ROUND
Once European Vegetable Specialties Farms finishes its Salinas growing season, “Fresher-Bigger-Better” becomes more challenging to deliver to Royal Rose radicchio customers.

09/28/02
CRISP, RED RADICCHIO IS PERFECT PARTNER FOR PASTA
As the weather turns cooler, there’s nothing more satisfying than a plate of hot pasta.

06/04/02
EVS FARMS REPORTS: GRILLED SALADS ARE HOT!
Who says all salads have to be chilled? You may be surprised to know that some of the best restaurants around the country are serving salads – hot off the grill!

04/29/02
SAVEUR COOKS AUTHENTIC ITALIAN COOKBOOK FEATURES INTERVIEW AND RECIPES FROM LUCIO GOMIERO, EVS FARMS
Lucio Gomiero, owner of EVS Farms, has been featured in the beautiful, coffee table book, Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World’s Favorite Cuisine, published late last year.

12/28/01
CRISP, RED RADICCHIO IS PERFECT FOR CRUISE CUISINE
Set Sail To Discover Recipes That Inspire The Palate
Crisp, red radicchio is in fashion around the world. Its intense flavor partners deliciously with other vibrant, international favorites such as pungent cheeses and fruity olive oils.

9/10/01
RADICCHIO CAFÉ PRESSROOM IS OPEN TO VISITING MEDIA
On September 7th, European Vegetable Specialties opened the Radicchio Café Pressroom. Now, working food press and food professionals have a new home-away-from-home when visiting the Salinas Valley.

09/10/01
VERSATILE RADICCHIO IS ON A ROLL
Radicchio is no longer a novelty on American menus. You’ll find it a mainstay of fresh salads and a regular in vibrant main dish entrees.

08/16/01
LUCIO GOMIERO, OWNER EVS FARMS, WINS SLOW FOOD AWARD
Lucio Gomiero, owner of EVS Farms in Salinas CA which grows and markets Royal Rose Radicchio, recently was named a Slow Food award recipient for his Vignalta Extra Virgin Olive Oil.

07/15/01
LUCIO GOMIERO HOSTS SAVEUR MAGAZINE EDITORS
Early Summer Issue Promotes EVS Farms and the Bold Taste of Radicchio
When the editors of the early summer issue of Saveur magazine wrote their cover article, “California: The Food Lover’s Ultimate Road Trip,” one of their stops was the home of Lucio Gomiero, owner of European Vegetable Specialties.

11/06/00
“WINTER FLOWERS” ARE SEASONAL BEAUTIES -
RADICCHIO DI TREVISO TARDIVO AND RADICCHIO CASTELFRANCO
Those who live in the Veneto region of Northern Italy truly celebrate radicchio. There are four towns within Veneto that boast a distinctive variety of radicchio.

04/18/00
RADICCHIO STARS IN RE-CREATION OF MOVIE BIG NIGHT
(PROVIDENCE, Rhode Island) – Recently when the International Association of Culinary Professionals met in Providence, Rhode Island (March 31- April 2) one of the first events to sell out was a recreation of the dinner served in the movie Big Night.

10/12/99
ITALIAN-AMERICAN HONORED FOR CALIFORNIA-GROWN
RADICCHIO DI TREVISO AND TUSCAN CABBAGE
When the Museo ItaloAmericano, a museum and an organization located in San Francisco and committed to preserving the heritage of Italians in America, celebrated its 20th anniversary last year, it sponsored an exhibit honoring 12 Italians who have made significant contributions to America in the arts, sciences and professions during the post-war years.