Posts Tagged 'vegetable'

12 Days of Endive, Days 8 and 9

When last we saw Rachael, one of our fearless OnDivas, she was filling us in on all the reasons to include California endive in your diet. On Day 8, Rachael breaks down the difference between red and white (or pale yellow) endive. Can you guess what it is?

On Day 9, Rachael recounts all the different names that endive goes by. What you may not realize is that endive grown in California is purported to be less bitter than its European ancestors. However, it still packs a nutrient-dense punch!

And don’t forget you have a chance to win a shipment of freshly packed California endive just for sharing your favorite dip recipe at the Saucy Dipper. Visit this Dipstock post for more information!

New Discover Endive Video!

Dr. Oz recommends one ounce of raw endive each week. That’s only one head of endive! In this video, culinary expert and cookbook author Jill Silverman Hough shows you how easy it is to incorporate endive into your weekly menu with five different and tasty ideas.

Recipe Roundup

It’s time once again for a roundup of delicious recipes featuring California endive. Each frame below highlights a different endive recipe and blogger. Click to see the original post and/or website.

Have you had your endive today?

More delicious endive boats, from Viviane Bauquet Farre (photo courtesy food & style)

Chicory, Bacon and Pear Salad with Honey Dressing, photo courtesy of the blog Life with Lizzy

Yes, Giada, It Really is Pronounced “ON-deev”

You say “N-dive”, I say “On-deev”. Is there a difference?

Actually, there is.

Although they are both members of the chicory family, they are different. Take a look at this lovely collection of chicory family members, and you’ll see what I mean.


the different types of endive

CURLY ENDIVE = “N-DIVE” = LOVES THE LIGHT
When you say “N-dive” you are referring to curly endive. Grown outdoors, this type of endive is the wild member of the family, with curly, deeply-indented disheveled leaves. A tamer looking version is called escarole.  Frisee is a smaller headed variety with fine leaves and a semi-blanched center. In some parts of the U.S., it’s called chicory.

BELGIAN ENDIVE = “ON-DEEV” = FRIEND OF THE DARK
So what is endive (ON-deev)? Most often referred to as Belgian endive, it could be called the elegant member of the chicory family, with its tightly packed leaves and smooth, elongated shape. Unlike curly endive or other chicories, its final growth takes place in the dark, contributing to its white or blanched color.

We’re on a mission to let everyone know about ON-deev. Even pros like Giada De Laurentiis mix up these two members of the chicory family from time to time. Now that you are “in the know”, make sure to ask for it by name (ON-deev)!

CALIFORNIA ENDIVE = DELICIOUS + HEALTHY

Endive is one of the most versatile and delicious vegetables in the world. Maybe that’s why it’s called “white gold” in Belgium. Now you can purchase Belgian-style endive grown in the  U.S.A. by Discover Endive. For more information on California (Belgian-style) Endive, visit Discover Endive.

A Visit to an Endive Farm

The following post originally appeared on Specialfork’s Blog on August 8, 2011 and was written by Sandy Hu

Endive Salad

Endive Salad

I love endive – braised, grilled, in salads or as an edible scoop for dips. I’ll eat this crunchy, nutty, slightly bitter vegetable any way it’s served.

So you can imagine my delight when I was invited last Wednesday to Rio Vista, California, for an endive farm tour at California Vegetable Specialties (CVS), the largest producer of endive in the U.S.

I had seen endive growing experimentally in Hawaii on a small scale. But I was unprepared for the magnitude of production at CVS. And while I knew the heads grew in pitch-black conditions, I hadn’t really understood how complicated it was to produce this delicacy – a two-step process that involves growing chicory roots, harvesting the roots and keeping them in cold storage; then awakening the hibernating roots and forcing the heads to grow in dark rooms, nourished from the root and through a hydroponic process. CVS founder Rich Collins sums it up as “a contrived, manipulated response to a plant.” Check out the fascinating growing process in this video.

Collins, a delightful host and an excellent teacher, always wanted to be a farmer, even as a child. But the desire didn’t take root until he encountered endive. As an 18-year-old dishwasher at the French restaurant La Salle in Sacramento, he was exposed to endive just once: at a VIP birthday banquet at the restaurant where braised endive was served. He hadn’t tasted the endive, but when he learned that this delicacy was only available imported from Europe and the high price it commanded, Collins was hooked.

That very year, he started a small patch to grow endive. “I failed miserably,” he recalled. After many years researching growing techniques and a year in Europe working on endive farms, Collins began commercial production on five acres in 1983. Today, the farm has expanded to 250 acres, 40 of which are dedicated to organic endive.

IMG 0016 endive factory close shot 300x225 A Visit to an Endive FarmOne of the secrets to successfully growing endive is in the quality of the chicory roots that go into cold storage. “You need really good plant materials,” he said. “The cold room is not a hospital.” You can’t coax poor roots into make quality endive.

We had a delicious endive lunch following the tour, including this Endive Salad below.

And by the way, the proper pronunciation, we learned, is “On-deev.” “End-dive” refers to another member of the chicory family, the green, leafy curly endive, escarole and frisee that grow outdoors in the light. I always thought there was a French pronunciation and an American one; but pronunciation actually defines the two different members of the chicory family.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Endive Salad

2 tablespoons rice vinegar
1 tablespoon lemon juice
4 tablespoons canola oil
1 teaspoon Dijon mustard
1 small clove garlic, minced
Salt and pepper to taste
2 white endives, heads sliced crosswise in wide ribbons
2 red endives, heads sliced crosswise in wide ribbons
1 cup arugula
½ cup shaved Parmesan cheese
¼ cup toasted pumpkin seeds or other nuts
1 large pear (Bartlett or Bosc), sliced

Endive factory 300x225 A Visit to an Endive FarmIn a large bowl whisk together vinegar, lemon juice, oil, mustard and garlic until well mixed. Season with salt and pepper. Add the endives and arugula and toss. Divide salad among four salad plates. Scatter the Parmesan shavings and the pumpkin seeds on top, dividing equally and arrange ¼ of the pear slices on each salad. Serves 4.

Recipe from California Vegetable Specialties.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.

Endive: One Cool Little Vegetable!

California Endive growing in the dark

California Endive growing in the dark

Recently, Discover Endive hosted a few food writers at its farm in Rio Vista, California. Today, the Sacramento Bee features the low down on that tour and this unique, delicious vegetable.

Did you know:

  • California Endive is grown twice?
  • It grows in the dark?
  • Discover Endive in Rio Vista is the only grower of endive in the U.S., and the largest grower of red endive in the world?

For more on this cool little vegetable, visit the Sacramento Bee and try out one of the fabulous recipes provided with today’s enlightening article!

Hungry for more? Visit the Discover Endive website and sign up for the newsletter!


Discover Endive! Visit Our Website

Endive website

Dr. Oz and the Anti-Ovarian Cancer Diet

Endive on Facebook

Visit Endive on Facebook

Endive on Twitter

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Endive on YouTube

Endive videos on YouTube

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