Escarole - 6ct - 6-8LBS

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.