Produce Spotlight: Escarole

Hello all and Happy Friday! You will notice a lot of similar fruits and vegetables this time of year, but we do try to bring you the tastiest, best quality we can find! We are mixing it up with the greens this week and including Escarole in the bins.

Escarole is a broad leafed variety of endive with pale green leaves that is less bitter than other varieties.The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. (Some farmers even cultivate these pale leaves by covering the plants and depriving them of sunlight.)

High in folic acid, fiber, and vitamins A and K, escarole can be eaten like other greens, sauteed, chopped into soups or stews, or as part of a green salad. Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup. A medium head of escarole usually yields about seven cups of torn leaves.

For a great recipe using escarole, check out this week’s featured recipe!

Also new this week are baby bok choy, mini bell peppers and more piñata apples! Yumm! Be sure to stock up on this week’s sale items, as well. Navel oranges and bass avocados are great deals this week!

What are your plans for you bin next week? We’d love to hear it! Share your favorite recipes on our Facebook wall and we will feature them on our website! 

 

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