Belgian Endive (pronounced “Ahn-Deev” is grown inside in complete darkness, unlike endive (pronounced N-Dive) which is grown in a field like lettuce.
You say tomato and I say “to-mah-to”, but both pronunciations of the word mean the same thing, right? Not so with “endive”! Whether you say “N-Dive” or “Ahn-Deev” makes a big difference! Although they are both members of the chickory family, they are completely different.
Belgian Endive (pronounced Ahn-Deev) on top and Curly Endive (pronounced N-Dive) at the bottom
If you say “N-Dive” you are talking about a curly edged green that is grown outside. It can be called curly endive, and other plants that are related to it are escarole and frisee. If you say “Ahn -Deev” you are describing Belgian endive, with tightly packed leaves and an elongated shape that is grown indoors in complete darkness.
Food Bloggers touring California Endive Farm (from left) Sara from My Imperfect Kitchen, Mimi Avocado, and Nancy from A Communal Table
During the International Food Bloggers Conference in Sacramento, Ca. I was thrilled to visit California Endive Farms as part of a pre-conference tour. Continue reading
What do you do when you have just one pear, a big box of quick oats, and a container of vanilla Greek yogurt in the fridge? Make this quick bread and enjoy it with a cup of tea! This is a healthy snack that’s full of fiber and not too sweet. Continue reading
Rick Rodger’s recipe from The Big Book of Sides
Looking for some new ideas for side dishes this holiday season? Me too! And I have found another favorite new recipe in Rick Rodger’s The Big Book of Sides: More Than 450 recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More. I received a copy of the book, and a bottle of Four Roses Bourbon to make a recipe to share with you. In fact, one of my lucky readers is going to WIN a copy of this wonderful new book! (details later in the post) Continue reading