Frisée (curly endive) - 6ct - 6-8LBS

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.