Escarole

The Journey of Escarole From Farm to Table

The journey of escarole from farm to table is a fascinating story of food production, transportation, and preparation. From start to finish, the escarole most enjoyed in dishes as diverse as soups, salads, stews and more is a journey rife with science, time, and labor.

The journey begins in the field where the Escarole is grown. Escarole is a type of chicory and is part of the daisy family of plants. It is an herbaceous annual, meaning it is a green-leafed, flowering plant that lives a single season and needs to be replanted each year.

In order for Escarole to grow, farmers must first select a variety that best aligns with their farming practices. These varieties depend on the local climate and environment, soil and moisture content, and can range from a variety adapted to cooler northern climates and earlier harvests all the way to more heat-tolerant varieties that thrive in hotter weather.

Once a variety is selected, the farmers will prepare the soil and seed the Escarole. Hand-seeded or machine-seeded, Escarole will require anywhere between half and one and a half inches of water per week depending on weather conditions like temperatures, wind speed and humidity, providing every opportunity for maximum growth potential. Seeds also require relative darkness as an emulsion layer forms on the crest of the seed when it’s exposed to light, which can impede the seed’s ability to germinate.

In a matter of days, the seeds will sprout, destroying the dark layer once it senses amounts of light. Initially a cluster of three to five leaves, which are called the cotyledons, will appear and are followed by the firsttrue leaves of the plant. Farmers carefully monitor their crops for signs of pests and disease and apply pest suppression methods when needed, typically in the form of nutrient boosting fertilizers.

This process should take anywhere between four to six weeks on average, at which point the Escarole is ready to harvest – a process commonly referred to as “cutting”. The entire crop is cut and collected in a single harvesting pass with machines and workers using collection devices, ranging from carts to sacks, to collect and transport the produce from the field to the area where it will be cooled.

Upon reaching the cooling area, the Escarole is washed and “graded” for quality standards and then placed in a cool room to maintain freshness. This process is important not just to remove any dirt, but also lowers the temperature of the produce and slows cellular respiration, which in turn slows changes in physical characteristics such as color, texture, and flavor.

With the Escarole cool and at its peak freshness, it is then placed in insulated transportation containers. This part of the journey is incredibly important and where a lot of science comes into play, as each container is outfitted with temperature monitoring technology and other monitoring devices that measure the environment of the interior of the containers and track the time and temperature of the Escarole loaded inside.

Using this technology, individuals can monitor the temperature and location of their Escarole throughout its journey. This enables shippers to monitor the delicate environment of their cargo and to set temperature profiled, allowing them to modify the temperature on the fly if needed.

The Escarole is then transported via the most efficient means possible, typically by truck or airplane to a distribution center, where it arrives with an average temperature between 32°F and 34°F (0°C and 1°C). It is quickly inspected again for any damage or signs of deterioration as it waited in transit, these identified cases are removed from the rest, and from there, the Escarole is sorted, labeled, and loaded onto another vehicle for its final journey - to you!

The last stop on the journey from field to the store to the table is, of course, the store. Here well trained professionals staff the produce department and accept the delivery, stocking the shelves with the freshest Escarole right away.

But now it’s time to bring it to the table. Now when choosing the freshest Escarole, what you’ll want to look for are leaves that are firmly attached to the head. You’ll also want to make sure the leaves are vibrant, free from yellowing and wilting, and that they have not become brown or slimy.

Once you’ve chosen your Escarole, it’s time to get cooking. Depending on the recipe, the Escarole leaves can be left whole or the outer leaves can be removed and the cores reserved for cooking. For most dishes, the Escarole will need to be rinsed in cool water, unless the recipe calls for it to be lightly cooked. With either route, most recipes call for a quick blanching beforehand to tenderize and remove any trace of bitterness.

The journey of Escarole from farm to table is marked with care, science, and diligence from the farmer to the consumer, each small measure playing its part in the final product that we enjoy. With the right knowledge and skill, this humble leafy green can carry flavor and texture to a healthy plate for the family to enjoy.