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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Escarole

'Endive' is a type of Escarole

vegetable

Growing:

Plant in the early spring a few weeks before the last frost date through mid June. Successive plantings will extend the harvest period. Plant seeds ½ deep in rows about a foot apart; thin to 8 inches. To reduce bitterness you can pull the outer leaves together and tie them in a bundle for 2-3 weeks. Harvest when leaves are about 5-6 inches high.

Selecting & Storing:

Look for brightly colored leaves and no sign of wilting. Wrap escarole/endive in a paper towel and put in a bag/container in the refrigerator for up to 5 days.

Basic Preparation:

Wash under cold water, remove any damaged leaves and cut off base of stem and pat dry. Use raw in salads as you would other greens or use as an ingredient in soups/stew or other recipes.

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