I harvested Natacha Escarole on Sunday and one of the heads was almost a pound! Escarole is a member of the Chicory family and cultivated for well over 5,000 years. The ancients believed it aided in digestion (and they were right!). And in more recent history, it’s a seasonal staple in Sicilian kitchens. Escarole helps maximize energy and is high in folate, calcium and fiber. Escarole is a versatile vegetable and can be used in all kinds of dishes. I've tried it in minestrone, cannellini bean soup, and in a sautee of vegetables, but never just fresh.

I have clearly been missing out. Last night, I prepared fresh escarole to accompany herbed rice pilaf and organic, grassfed Filet Mignon. I mostly followed this recipe. I used Manchego cheese, garlic-stuff Kalamata Olives and sea salt in addition to the olive oil, lemon and cracked black peper. It was deeeelicious and the Earthy Cowboy loved it, too!

Throw in a nice crusty baguette, close your eyes, and you almost think you're at a seaside restaurant overlooking the Mediterranean. Mmh. Good eats!