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Escarole is best from September 15 - December 1

The mildest member of the chicory family, escarole is best with vinegary dressings and rich food. We particularly like it at Thanksgiving, because it compliments cranberries and turkey very well. 

In the past, we've taken the filling as you would make for Winter Squash Ravioli and placed a spoonful in the center of an escarole leaf, wrapped it and pinned it with a sprig of rosemary or a toothpick, and served it as an appetizer.  This would work well with just about any firm puree, like garlic mashed potatoes.