Endive - Belgian
Belgian Endive has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor and tender juicy texture.
Endive is grown in a 2-stage process– first in the light, then in the dark. Chicory seeds are sown in the spring producing a root the size of a large carrot by fall. Those roots are harvested from the field and then placed in dark, humid, “forcing” rooms to produce endives. Yes, endive is actually the second growth of a chicory root!
Use raw endive in salads and crudite platters, stuff them with cheeses, spreads and dried or fresh fruits as passed appetizers. Endive can also be grilled, roasted and braised to be served as a vegetable component to pork, poultry, & seafood.
While California Endive Farms is now America’s largest grower of endive, the company started from very humble beginnings as the brainchild of founder Rich Collins. The seed for the idea was planted in 1978 while Rich worked as a dishwasher in a French restaurant in Sacramento, California. After a trip to Europe to learn hands-on about growing techniques, California Endive Company was born in 1983. The farm is now located in Rio Vista along the Sacramento Delta and grows endive year-round. California Endive Farm is the only grower of endive in the state.
- Bay leaf
- Cheese-blue, goat, Parmesan
- Cream cheese
- Fennel seeds
- Mustard seeds
- Olive oil
- Red pepper flakes
- Sour cream
- Vinegar-balsamic, red wine, sherry