YOU ARE HERE WHAT'S NEW Early July Chicory/Endive Root Growth ABOUT BLOG RECIPES CONTACT GET ENDIVE NEWS BY EMAIL THE ENDIVE BLOG FROM THE FRESH BITE - SWEET POTATO AND BACON IN ENDIVE Submitted by CA Endive Farms on Wed, 04/07/2021 - 10:27 FOOD & DRINK RECIPES SWEET POTATO AND BACON IN ENDIVE WED MAR 24 MARKIE JACOBSONhttps ://www.thefreshbite.com/sweet-potato-and-bacon-in-endive/ JOURNALIST When it comes to endive, you either love them or you’ve just never had one. They are crisp and on the pleasantly bitter side when raw, which makes them a great starting point for this creamy, sweet, and salty concoction to go on top! I have to say they are arguably the most versatile ingredient that you could have in your kitchen. Eat them raw, cooked, steamed, grilled, or even braised and they are available all year round! It is actually one of the most difficult vegetables to grow in the world, requiring a two-step growing process! Jam-packed with fiber, vitamins, and minerals we are so happy that California Endive Farms let us share this recipe with you all, so a big thank you to them! Ingredients 5-6 slices bacon, thinly sliced crosswise 2 small sweet potatoes, peeled and cut into 1/4-inch cubes salt and pepper 4 tbsp thinly sliced fresh chives 3 California endive, cut across into 1/2-inch pieces 1/2 cup crème Fraiche Instructions Cook the bacon over medium heat until it has rendered some of its fat, about 4-5 minutes Add the sweet potato and salt & pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, about 6-8 minutes. Stir in 3 tbsp of the chives and season with salt and pepper to taste. Slice the bottom 1/2 of the three endives and separate the leaves. This should render about 30-36 leaves. Set the endive leaves on a platter. Spoon the sweet potato and bacon mixture into the bottom half of each leaf. Top each with a dollop of crème Fraiche and sprinkle with remaining chives. Tips Since it is a recipe from California, they have a great wine pairing suggestion as well, which is a Spicy Zinfandel, specifically a Yorba ’08 Zinfandel. Why not pour a glass (or a non-alcoholic sparkling cider) and enjoy the tasty and complimentary flavors? CA Endive Farms's blog 5TH ANNUAL ENDIVE EXPERIENCE Submitted by butterfi on Fri, 04/27/2018 - 14:58 California Endive Farms 15 Poppy House Rd Rio Vista, CA. June 9, 2018, 4:30—8:30pm Things are really shaping up for the 5th Annual Endive Experience. The Vallejo Community Jazz Band will be performing. The Vallejo Community Jazz Band was founded by Frank Bigoski III in the 1980s. It has been led by Steven Logoteta, a talented woodwinds player, since 1992. Mr. Logoteta holds music degrees from the University of the Pacific and Indiana University. Members of the band are professional and amateur musicians and music educators, all of whom live and work in the Greater Bay Area. The group, which is part of the Greater Vallejo Recreation District, plays at various community events throughout Solano County. In addition to good music, Endive appetizers are being created by the Point Restaurant and Agnello’s. Appetizers will be followed by a great meal; Lions’ Barbeque Steak or Chicken, potatoes au gratin, Endive Salad, Epi Bread, and Berry Cobbler with ice cream. Let me not forget the wine on every table, donated by Rio Vista Sanitation. This is a community event that takes a lot of folks to bring it together. This year we will be joined by the Women’s Improvement Club, Cub Scouts, Boys Club, Youth Basketball, Senior Citizens for Seniors, and Leo Club. We have some special individuals who will take time to help us like; Hope Cohen, Linda Mitchell, Ryan Woodward, Carolyn Azbell, Gayle Sullivan, Arnie Price, Wanda Apel, and Debra Roden to name a few. If you are interested in helping with this event, contact Constance Boulware at constance.boulware@yahoo.com. Last year, there was a fabulous cake auction led by Jenan O’Brien. Of course, there will be a silent auction, live auction and raffle prizes. Joining us will be Rio Vista’s favorite auctioneer, Joe Gates and his family. Endives are very difficult to grow. Enjoy a tour of the facility and see this unique two-step process. http://endive.com/what-is-endive PROCEEDS GO TO BUILDING THE NEW “WELCOME TO RIO VISTA” Sign and community organizations. California Endive Farms 15 Poppy House Rd Rio Vista, CA. June 9, 2018, 4:30—8:30pm $55.00 per person or $60.00 Individual Reserved Seating $700 Reserved Table for 10 $580 Reserved Table for 8 Tickets to this outdoor event are available at Pets 4 All (167 Main Street, Rio Vista, Eventbrite.com, or contact Constance Boulware at Constance.boulware@yahoo.com, (707) 639-7175. We hope to see you there! Sponsored by Rio Vista Lions Club & California Endive Farms butterfi's blog 4TH ANNUAL ENDIVE EXPERIENCE Submitted by CA Endive Farms on Tue, 04/18/2017 - 15:02 June 10, 2017 4:30—8:30pm California Endive Farms 15 Poppy House Rd Rio Vista, CA What an exciting time for California Endive Farms and Rio Vista. California Endive Farms has added a curly bright yellow Endive to the family and has expanded its facility. Rio Vista has been named the fastest growing City in Solano County and many new residents joining our growing community have not enjoyed the Endive Experience. Solano County and beyond, this is a perfect road trip, ending in dinner, music, entertainment, and a chance to tour one of Solano County’s unique treasures. “So Special…It’s Grown Twice” Endive is one of the most difficult vegetables in the world to grow, requiring a two-step process before it is ready to be enjoyed. The first growth takes about 150 days in the field, where the chicory plant grows from seed into a deep root. Tops of the leafy plant are then cut off, roots dug up, and placed in cold storage, where they enter a dormancy period. As demand necessitates, roots are removed from cold storage for their second growth, which takes 20 to 28 days in dark, cool, and humid forcing rooms, similar to mushroom growing. Thus, endives are available year-round. The endives (pronounced on-deev) will come out of cold storage on June 10, 2017 for the 4th Annual Rio Vista Endive Experience Fundraiser, sponsored by the Rio Vista Lions Club and California Endive Farms. California Endive Farms will offer tours of the unique growing facility and guests will be treated to our local Chefs bringing their best endive recipe. Don’t miss an evening in Rio Vista enjoying entertainment, a great dinner, wine, and homemade cobbler. Individual tickets available at Pets 4 All or Eventbrite, or Contact Constance Boulware. Ticket Prices: General $55.00, Reserved Individual Seating $60.00, or Reserved Table for 8 $550.00, or Reserved Table for 10 $650.00. Ticket Price Includes: Dinner – New York Steak or Chicken, au gratin potatoes, endive salad, wine and dessert. Facility Tours: 4:15 to 5:15 Entertainment: Comedian Sandra Risser and Guitarist Roger Kohn Plus 10 Free Raffle Tickets Dessert & Live Auctions Reserved Table Price Includes: All of the above plus additional wine and raffle tickets, VIP seating and recognition in the program, website, and other media. Contact Constance Boulware for individual tickets or to reserve a table at constance.boulware@yahoo.com or (707) 639-7175. CA Endive Farms's blog HOLIDAY APPETIZERS WITH CALIFORNIA ENDIVE! Submitted by Molly Collins on Tue, 12/16/2014 - 10:46 During the holidays, we prefer easy-to-make, delicious appetizers. Endive serves as the perfect serving utensil for a variety of ingredients and dips. In this case, roasted beets and avocado or sweet potato and bacon. (For further recipe inspiration, take a look below at our new appetizer info-graphic!) We, of course, look forward to spending time with friends & family (see our mealtime manifesto here) so by saving time in the kitchen it allows us even more time to spend visiting with our loved ones. So, whether you're prepping for a party of 5 or 50, here are two tasty appetizers that are sure to impress your guests. Enjoy & happy holidays! Endives with Roasted Beet and Avocado Sweet Potato and Bacon in Endive Molly Collins's blog THANKSGIVING WITH CALIFORNIA ENDIVE Submitted by Molly Collins on Mon, 11/24/2014 - 08:50 The Thanksgiving holiday beckons! We will be prepared with (you guessed it!) a few delicious, seasonal endive dishes. The recipes featured below can serve as excellent side dishes because of their somewhat hearty attributes (potatoes, quinoa, beets) yet they also have a healthy slant for a time of year when many of us tend to over-indulge. I wanted to share a few words my dad wrote back in 2004 on his way back from Italy after attending Slow Food's 1st Terra Madre gathering in Turin. (It was originally an attempt to convince me and my siblings of the importance of regularly gathering together at the dinner table as a family.) Since many of us might be limited to seeing some friends and family just during the holidays, I thought this would be the perfect opportunity to share his message about the importance of gathering around the table. In coming together we will honor the effort made by those who produced our food as well as confer respect to those who prepared it. We will take the time to savor and celebrate the multitude of tastes and textures of the food on our plates, knowing that many in the world are not so fortunate. We will enjoy one's company and engage in spirited yet respectful dialogue. We will seize the opportunity to share our thoughts, experiences, opinions and concerns. In doing so we will celebrate the fact that we are a unique and loving family, worthy of the commitment contained herein, thankful and blessed to have such time together. Rich Collins, October 2004 Happy Thanksgiving! Best, Molly Collins Roasted Potato, Endive and Arugula Salad Roasted Sweet Potato, Endive and Quinoa Salad Endive with Roasted Beets, Pears and Walnuts Molly Collins's blog FALL RECIPES: ENDIVE & WINE PAIRINGS Submitted by Molly Collins on Tue, 10/07/2014 - 11:25 What an exciting time of year! The field harvest of chicory root beckons - our 32nd harvest in California. The arrival of the first endive from these roots in late October coincides with the onset of fall here in Northern California - a perfect time to savor the hearty attributes of endive whether raw or cooked. Whether you're cooking for one or hosting 50 friends for a holiday gathering, here are 3 endive recipes to make this fall - pair with your favorite wine and enjoy! Sweet Potato and Bacon in Endive Endive, Butternut Squash and Goat Cheese Salad Endive Salad with Grilled Salami & Pears Molly Collins's blog 5 ENDIVE SALADS TO MAKE THIS SUMMER Submitted by Molly Collins on Fri, 07/25/2014 - 08:47 We love a good summer salad. They're so delicious and refreshing! Here are five salads that pair endive with some of our favorite summer offerings - apricots, avocados and beets. We imagine these will taste best outdoors, with a glass of wine in hand. Cheers to eating well! Endive Salad with Apricots, Blue Cheese and Pistachios Liegeoise Salad via Katie at the Kitchen Door Endive Salad with Beets, Chicken and Pistachios Citrus Endive Avocado Salad via Gourmande in the Kitchen Cauliflower, White Bean, Endive & Feta Salad Molly Collins's blog CELEBRATE THE 4TH OF JULY WITH RED, WHITE AND BLUE! Submitted by Molly Collins on Wed, 07/02/2014 - 08:12 As a small kid who eagerly awaited all the major holidays I distinctly remember posing the following - now embarrassing yet then oh so innocent - question to my father: "Dad, when is the 4th of July?" Why the anticipation of such holidays? Food! The 4th of Julyhas always been a wonderfully food centric holiday. I fondly remember the burgers, potato salad, deviled eggs, baked beans, sweet corn and apricot crisp all washed down with copious amount of Shasta soda. As you are planning your holiday menu this year, how about incorporating some new healthier ideas like our hyper patriotic Red, White and Blue salad? Red and white endives dressed in a simple vinaigrette topped with blueberries and crumbled blue cheese. Super easy, patriotically colorful and best of all - delicious! Happy 4th! All the best, Rich Collins RED, WHITE AND BLUE SALAD Dressing: 5 tbsp rice vinegar ½ c. oil (canola or sunflower) 1 tbsp Dijon mustard 1 garlic clove, crushed Combine all ingredients in bowl and whisk together until emulsified. Salad: 4 white California Endive, cut on bias in ¼” strips 2 red California Endive, cut on bias in ¼” strips 2-3 tbsp crumbled blue cheese In a separate bowl dress and toss the endive. Divide equally among four dinner-size plates. Top each plate of endive with equal amounts of blue cheese. Molly Collins's blog CELEBRATE FATHER'S DAY WITH ENDIVE! ENDIVE & GOAT CHEESE APPETIZER AND ENDIVE, AVOCADO AND PISTACHIO SALAD Submitted by Molly Collins on Wed, 06/11/2014 - 10:07 Searching for dishes to help celebrate dad this Sunday? We've got you covered! Check out our Honey Goat Cheese in Endive: simple, beautiful and oh so delicious. The refreshing crunch of the endive and the creamy texture of the goat cheese combine to make the perfect bite! If you're looking to add a salad component to your meal, try our Endive, Avocado & Pistachio Salad. Simply cut the endive lengthwise, toss with dressing then top with cubed avocados and pistachios. A vibrant, flavorful salad to accompany the rest of your Father's Day meal. Happy Father's Day! HONEY GOAT CHEESE IN ENDIVE Ingredients 6 ounces Laura Chenel Chèvre 3 tablespoons whole milk 1 1/2 teaspoons honey 2-3 California Endive Instructions Stir together chèvre, milk and honey in a bowl. Spoon mixture into each endive leaf. Adapted from Health.com’s Provencal Goat Cheese in Endive Recipe. ENDIVE, AVOCADO & PISTACHIO SALAD Ingredients Dressing: 5 tbsp rice vinegar ½ c. oil (canola or sunflower) 1 tbsp Dijon mustard 1 garlic clove, crushed Salad: 4 California Endive (2 red, 2 white) 2 avocados, cubed 1/2 cup of pistachios Instructions Dressing: Combine all ingredients in bowl and whisk together until emulsified. Salad: 1. Cut endive leaves crosswise in 1/2" pieces. 2. In a separate bowl dress and toss the endive. 3. Top the endive with the avocados and pistachios. Molly Collins's blog CRUDITE PLATTER & GRILLED ENDIVE Submitted by Molly Collins on Thu, 05/22/2014 - 08:30 Happy Memorial Day weekend! Got a few heads of endive? We have a couple recipes to help you use 'em up! One of our favorite dips to use with endive is hummus - cut up endive and a few of your other favorite veggies and you'll have yourself a healthy, colorful spread that your guests will dig into, guilt-free. Many of us don’t think to grill endive, opting instead to simply toss it in a salad or use the leaves as appetizers. However, as summer grilling season approaches we recommend you give it a try. Endive’s high complex fiber content allow it to hold up really well on the grill and its flavor profile takes an unexpected turn to the subtly sweet side as sugars break down and simplify during the cooking process. The trick is to grill “low and slow” - over medium heat at most - cooking it gently just beyond al dente. No need for excessive char with our beloved white vegetable! The grilled endive serves as a great side or even a main dish for those who prefer a meatless meal. Crudite Platter Ingredients 1 orange pepper, trimmed, seeded and cut into strips 1 yellow pepper, trimmed, seeded and cut into strips 5-6 stalks of brocollini 3-4 stalks of celery, cut into strips Baby carrots 2 white California endive, slice end and use whole leaves 2 red California endive, slice end and use whole leaves Hummus* Instructions Arrange vegetables on platter and serve. *Hummus is our dip of choice but feel free to use an assortment of other dips (i.e. salsa, guacamole, spinach & artichoke, etc.) Grilled Endive Ingredients 3-4 California Endive, sliced lengthwise 1 tablespoon olive oil Chopped fresh rosemary, optional Instructions Preheat grill over a medium flame. Brush each endive half with olive oil. Place endive on grill, cut side down to start. After 8–10 minutes turn over and cook another 12-15 minutes turning occasionally and lowering the flame if needed until endives soften. Season with salt and pepper, garnish with chopped rosemary if desired. Serve hot or allow to cool and serve at room temp. *Grilled endives provide the basis for a great summer salad as well. Cut grilled and cooled endives across into one inch slices. Mix with feta cheese or chevre, roasted nuts and some arugula, all dressed with additional olive oil. Molly Collins's blog PAGES 1 2 3 4 5 next › last » homeblogaboutrecipescareerscontact copyright 2021 California Endive Farms, all rights reserved.