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A leafy vegetable from the chicory family, escarole is similar to endive or frisée. Escarole, however, has longer, curlier leaves which vary in taste depending on where they are in the bunch. The outer, greener leaves tend to be a bit tougher and more bitter, so they lend themselves well to cooking. Like a lot of chicories, escarole is traditional in Italian food, so try those outer leaves simmered into an Italian wedding soup, or sautée them with garlic, oil and white beans for a hearty winter dish. The inner, yellower leaves are more tender with a milder flavor that is excellent raw. They add texture taste great paired in a salad with fruit or pungent cheeses like goat or blue.
In addition to being certified organic they utilize resilient agricultural techniques such as reduced-tillage, intensive cover cropping, integrated pest management, occultation, contour tillage, and organic compost applications to create a farm that provides the community with incredible food while also nurtures the soil and ecology of our farm and the people who work there.
Store wrapped in a damp paper towel in a reusable, breathable plastic bag in the crisper drawer of the fridge for up to a week. Replace the damp paper towel as necessary.