Crop of the week: Escarole

-Escarole originated in Europe and is widely distributed. From a very early period, it was used as a vegetable by the Egyptians and Greeks. Ovid mentions it in his tale of Philemon and Baucis, and the Roman Pliny states it was eaten in his time (23-79 A.D.) as a salad and potherb.

-In 2006, Yuma County producers grew a little more than 250 acres of escarole, valued at $1.2 million. It is grown like lettuce on narrow beds and harvested by hand. Seed is sown in early fall and is ready for harvest in about 75 days.

-Escarole grows in bunchy heads with narrow, ragged-edged leaves that curl at the end. The center is yellow-white. Avoid heads with wilted or browning leaves. Look for crisp heads that are bright green.

-Perhaps the simplest of all dishes to prepare with escarole is a simple escarole salad. Using the lighter, milder flavored leaves, gently tear them into smaller pieces and toss the leaves in a vinaigrette dressing or even a simple dressing made with mayonnaise and sugar. Lightly coat the leaves and then add cherry tomatoes cut in half, raisins for texture and your favorite croutons. This is a nice variation on the usual green salad, providing a lot of visual interest and taste.

-Escarole can also be cooked and added to many different types of dishes. As an example, the darker outer leaves are ideal for braising or steaming. Escarole is excellent when sautéed with seafood. It also adds texture and flavor when tossed with pasta. Escarole can be cut into fine strips and added as a green to just about any type of soup. The greens are often served as a vegetable steamed or braised, baked in casseroles or added to other dishes.

-To prepare escarole, slice off one-eighth inch of the stem. With a paring knife, cut a cone shape about 1/2-inch deep from the stem end.

-Escarole is fat-free, low in sodium, cholesterol-free, has only 20 calories and is high in folate. Escarole is a good source of iron and an excellent source of vitamin A. The bitter flavor is believed to stimulate the flow of digestive juices, which can serve as an aid to digestion.

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Source: Kurt Nolte is an agriculture agent with the Yuma County Cooperative Extension. He can be reached at knolte@cals.arizona.edu or 726-3904