Pictured above: Frisée, available now from Fry Farm (Bethlehem, GA)
Howdy howdy! We've got some really cool new things coming to you guys this week. Chicory from Fry Farm: frisée, or curly endive, and escarole. Our friend Matt Fry is exceptionally methodical and intentional in his farming practices, his thoughtful approach to soil, companion planting and variety selection yields superior product in every way. He is currently expanding his farm so I'd like to encourage all of you chefs out there to get curious and give it a go! More information about them is below!! Moving more into fruit season, we also have cantaloupe! Super duper sweet, and the first melon of the season! Some secret blueberries will be coming in the middle of the week as well, you have to have mob ties to access these and luckily... we do I guess.
SPECIAL REQUEST: We kindly urge you to consider adding at least one of our own Bradford Farm grown crops to your weekly orders. We are working with quite a number of other farms to bring you the best access to regional flavor that we possibly can, but the heartbeat of our farm is our homegrown crops. We can’t exist without moving our own crops too. So please review the crops we offer under Bradford Farm Crops below and consider adding one or more of them. It helps us a ton.
Important Info
- NEW! Frisée and escarole from Fry Farm in Bethlehem, GA
- NEW! Bradford collards bagged/chopped are back!NEW Bradford collards whole plant are back!
- Green Garlic from Wild Hope Farm is back on the site
- NEW! Blueberries coming mid week!
- NEW! Cantaloupe
⚠️ **Highlights of the week**⚠️
NEW! Frisée (curly endive) - Fry Farm
Matt Fry’s frisée comes from a small, intentional farm where every planting is considered. As a second-generation grower, Matt is scaling carefully — building soil, pairing crops thoughtfully, and paying attention to how one plant influences another. That kind of approach shows up in the field and on the plate.
Frisée, or curly endive, is a chicory — known for its fine, frilled leaves and balanced bitterness. The outer leaves carry a gentle bite, while the inner heart stays pale, tender, and slightly sweet. When grown well, like this, the bitterness is clean and controlled — not harsh, not lingering — just enough to give structure to a dish.
Matt’s crop is grown with companion plantings that help regulate soil health and moisture, which translates to crisp leaves, consistent texture, and a more rounded flavor. The heads are well-formed, with a defined core and delicate branching leaves that hold up from prep through service.
Flavor & Texture
- Light bitterness with a clean finish
- Crisp, wiry leaves with a tender core
- Holds structure under dressing and heat
For the Kitchen
- Salads: Classic frisée applications — with lardons, poached egg, and vinaigrette
- Warm salads: Holds up to heat without collapsing
- Composed plates: Adds height, texture, and contrast
- Balancing element: Cuts through fat — pork, duck, egg, or rich sauces
- Light sauté or wilt: Brief heat softens the edges while keeping structure
This is frisée that behaves the way it should — structured, clean, and responsive. A thoughtful crop from a thoughtful grower, built for kitchens that care about balance on the plate.
NEW! Escarole - Fry Farm
Matt Fry’s escarole reflects the same careful approach he brings to everything he grows — measured scaling, strong soil, and thoughtful companion planting that supports both plant health and flavor. It’s a sturdy green, but when grown this way, it carries a refinement that makes it far more versatile in the kitchen.
Escarole sits in the chicory family alongside frisée, but it leans broader and more grounded. The leaves are wide, slightly cupped, and substantial, with a pale, tender center and darker outer leaves that carry a mild, pleasant bitterness. Not aggressive — just enough to give structure and balance.
Matt’s escarole comes in clean and well-formed, with crisp ribs and hydrated leaves that hold up through prep and service. The balance between the inner sweetness and outer bitterness is what makes it useful — you can build a dish around it or use it to support richer elements.
Flavor & Texture
- Mild bitterness with a soft, green sweetness
- Broad leaves with a crisp rib and tender interior
- Holds structure under heat and liquid
For the Kitchen
- Classic braise: Garlic, olive oil, and stock — finished with lemon or vinegar
- Beans & greens: Natural pairing with white beans, lentils, or field peas
- Soups & stews: Holds its integrity without disappearing
- Raw applications: Use the inner leaves for salads — especially with citrus or anchovy
- Grill or char: Light char adds depth while the core stays tender
Escarole is one of those greens that rewards simplicity. It takes on flavor without losing itself and brings balance to heavier dishes without demanding attention.
A steady, well-grown crop from a farmer who’s paying attention — and it shows in how it cooks.
Key:
** - limited availability
*OUT- currently out of stock
*OFS- out for season
NEW- recent addition
(SlowFood AOT)- appears on the SlowFood Ark of Taste for its exceptional qualities, flavor, story, and historical significance and/or usage.
✅ Bradford Farm Crops: ✅
-Bradford collards bagged/chopped (NEW spring crop)
-Bradford collards whole plant (NEW spring crop)
-Edible Flowers (NEW)
-Kale, scotch curly
-Winter Charleston Wakefield cabbage (SlowFood AOT) *OUT (returns ~3 weeks)
-Hybrid green cabbage
-Purple cabbage
-Shredded hybrid cabbage
-Shredded purple cabbage
🤝 Partner Farms: 🤝
-NEW! Frisée - Fry Farm
-NEW! Escarole - Fry Farm
-Green garlic - Wild Hope Farm
-Farm eggs, organic - Wild Hope
-Monetta Heritage Asparagus - Monetta Asparagus Farm
-Strawberries - Dorr Farms & Hickory Bluff Berry Farm
-Green Strawberries - Dorr & HBB
-NEW! Cantaloupe
-New potatoes
——Red (sizes: A, B, C)
——White (A, B, C)
——Red & white mix (A, B, C)
-Purple Top Turnips (heirloom, SlowFood AOT)
-Stampede Sunchokes - Clem’s Organic Gardens
-Broccoli - Southeast (SC, GA, FL)
-Watermelon radishes - Clem’s
-Pecans (fresh, shelled, halved) - Johnny McNair
-Jalapeños - FL
-Zucchini
-Yellow Squash
-Italian purple eggplant
-Green Bell peppers
-Red Bell peppers
-Banana peppers
-Grape tomatoes
-Red round tomatoes
-Roma tomatoes
-Tomatillos
-Pee Dee sweet potatoes - Dixon Farms
-Beets, Golden
-Beets, Red
Coming soon:
- Early April: Santee Sweet Onions (Dorr)
- Heirloom Tomatoes
- Heirloom cherry tomatoes
- Blueberries - April 15-17th
- Rhubarb - late April
MORE COMING SOON
….let us know if there is something else you are interested in that isn’t on our list