Produce Briefs...
Fresh Green Garlic
Grown in California, regarded as a spring delicacy, fresh green garlic are very young garlic before they begin to form bulbils or cloves.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Seasons/Availability
Belgian Endive is available year round with a peak season in the summer.
Current Facts
Belgian endive and endive are both in the chicory family. However Belgian endive is grown from chicory roots in a dark environment, while endive is grown in the fields as a green, curly lettuce.
Description/Taste
Shaped like a small torpedo, Belgian endive grows to about six inches in length. It has tender white leaves with either red to burgundy edging and a slightly bitter flavor. Genetically, yellow and red Belgian endive are the same.
Nutritional Value
Belgian endive is a good source of folate, contains a trace of beta-carotene, vitamin A, vitamin B, is low in sodium, and contains no cholesterol. Low in calories, four ounces have about 20 calories.
Applications
While Belgian endive is commonly used fresh in recipes it is also versatile in cooking preparations. Slowly saute sliced endive and onions until brown and caramelized, then season with chopped thyme and serve as a side dish. Grill endive halves, chop and add to cooked grains and vinaigrette. Fill individual leaves with cream cheese and chopped, smoked lox to serve as an appetizer. Slice fresh endive into a salad with pomegranate seeds and sliced kumquats. Endive will keep refrigerated for one to two weeks.
Geography/History
Belgian endive was discovered in the 1830's by a Belgium chicory farmer, who stored the roots in his cellar for drying to use as a coffee substitute. However, after several months, he found the roots had sprouted small white leaves, which he tasted and found tender, moist, and pleasingly bitter. It took another 16 years to commercially cultivate this "witloof" or "white leaf." The chicory is grown from seeds, the roots are harvested, and taken indoors to grow again in a dark environment, using a labor-intensive growing technique called "blanching" to produce the Belgium endive.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Red Belgian Endive. One
is easiest, three is harder.
Belgian Endive is available year round with a peak season in the summer.
Current Facts
Belgian endive and endive are both in the chicory family. However Belgian endive is grown from chicory roots in a dark environment, while endive is grown in the fields as a green, curly lettuce.
Description/Taste
Shaped like a small torpedo, Belgian endive grows to about six inches in length. It has tender white leaves with either red to burgundy edging and a slightly bitter flavor. Genetically, yellow and red Belgian endive are the same.
Nutritional Value
Belgian endive is a good source of folate, contains a trace of beta-carotene, vitamin A, vitamin B, is low in sodium, and contains no cholesterol. Low in calories, four ounces have about 20 calories.
Applications
While Belgian endive is commonly used fresh in recipes it is also versatile in cooking preparations. Slowly saute sliced endive and onions until brown and caramelized, then season with chopped thyme and serve as a side dish. Grill endive halves, chop and add to cooked grains and vinaigrette. Fill individual leaves with cream cheese and chopped, smoked lox to serve as an appetizer. Slice fresh endive into a salad with pomegranate seeds and sliced kumquats. Endive will keep refrigerated for one to two weeks.
Geography/History
Belgian endive was discovered in the 1830's by a Belgium chicory farmer, who stored the roots in his cellar for drying to use as a coffee substitute. However, after several months, he found the roots had sprouted small white leaves, which he tasted and found tender, moist, and pleasingly bitter. It took another 16 years to commercially cultivate this "witloof" or "white leaf." The chicory is grown from seeds, the roots are harvested, and taken indoors to grow again in a dark environment, using a labor-intensive growing technique called "blanching" to produce the Belgium endive.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Marriott Marquis & Marina San Diego | San Diego CA | 619-234-1500 x6113 |
| Bankers Hill Restaurant and Bar | San Diego CA | 619-231-0222 |
| Searsucker | San Diego CA | 619-233-7327 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Red Light District | San Diego CA | 619-255-2800 |
| Roy's La Jolla | San Diego CA | 858-455-1616 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
Recipe Ideas
Recipes that include Red Belgian Endive. One
is easiest, three is harder.
