Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Galia Melon
The Galia melon has a lightly netted golden yellow rind with a pale glacial green succulent flesh that has a signature spicy sweet flavor with tropical and perfumed aromatics.
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.
| Nobu | San Diego CA | 619-814-4124 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| Poseidon | Del Mar CA | 858-755-9345 |
| Cucina Urbana | San Diego CA | 619-239-2222 |
| Jimmy Love's | San Diego CA | 619-595-0123 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| Chef Luis | Chula Vista CA | 619-395-6532 |
| Doug Harrigan | San Diego CA | 619-260-1135 |
| La Costa Blue Fire | Carlsbad CA | 760-930-7063 |
| Analog | San Diego CA | 619-233-1183 |
| Trattoria I Trulli | Encinitas CA | 760-943-6800 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Pascucci Pasta | San Diego CA | 619-285-8000 |
| Tapenade | San Diego CA | 858-551-7500 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Kensington Grill | San Diego CA | 619-281-4014 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Wyndham SD Bayside | San Diego CA | 619-232-3861 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| La Villa | San Diego CA | 619 255 5221 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
Recipe Ideas
Recipes that include Red Belgian Endive. One
is easiest, three is harder.
