Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Available year round, escarole's peak seasons are in winter and spring.
Description/Taste
Escarole has broad, slightly curly, pale green leaves with a nutty, bitter taste. The fleshy, dark, outer leaves are more bitter than the lighter, inner leaves. Escarole has a crunchy, crisp texture and holds its shape when cooked.
Nutritional Value
Escarole is high in folate, vitamins A and C, iron, magnesium, potassium, thiamin, and riboflavin.
Applications
Escarole is mildly bitter and adds texture to both cooked and raw dishes. Combine chopped, fresh escarole with sliced peaches and goat cheese, then dress the salad with a vinaigrette. Quick pickle red onions and toss them with finely chopped escarole for a fresh side salad. Saute chopped escarole with fried garlic, then top with chopped dates and shavings of pecorino cheese. Add escarole to white bean soup, and cook until just wilted. Escarole will keep, refrigerated, for up to a week.
Geography/History
A member of the leafy chicory family, widely cultivated in England from at least the 1500s and escarole is a popular green in Sicilian cuisine.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Escarole. One
is easiest, three is harder.
Available year round, escarole's peak seasons are in winter and spring.
Description/Taste
Escarole has broad, slightly curly, pale green leaves with a nutty, bitter taste. The fleshy, dark, outer leaves are more bitter than the lighter, inner leaves. Escarole has a crunchy, crisp texture and holds its shape when cooked.
Nutritional Value
Escarole is high in folate, vitamins A and C, iron, magnesium, potassium, thiamin, and riboflavin.
Applications
Escarole is mildly bitter and adds texture to both cooked and raw dishes. Combine chopped, fresh escarole with sliced peaches and goat cheese, then dress the salad with a vinaigrette. Quick pickle red onions and toss them with finely chopped escarole for a fresh side salad. Saute chopped escarole with fried garlic, then top with chopped dates and shavings of pecorino cheese. Add escarole to white bean soup, and cook until just wilted. Escarole will keep, refrigerated, for up to a week.
Geography/History
A member of the leafy chicory family, widely cultivated in England from at least the 1500s and escarole is a popular green in Sicilian cuisine.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Buon Appetito | San Diego CA | 619-238-9880 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-543-2764 |
Recipe Ideas
Recipes that include Escarole. One
is easiest, three is harder.
