|Endive blanching - the start|
Well, yesterday (28 October) I harvested the two Endives in that picture. The one under the bucket was not very good: several of the outer leaves had gone brown and slimy (probably got too cold during the frosty nights last week, since they would have been in contact with the plastic). I was able to rescue the heart of the Endive though, so all was not lost. The one tied with string was much more successful; in fact it was exactly what I had been hoping for. This is what it looked like when I untied the string:
|The end result|
Here they are both together, on the kitchen worktop, awaiting preparation. (The best one is on the right of the photo). They are destined to be used as part of a French-inspired meal featuring Gratin Dauphinoise, Celeriac Remoulade, Salade aux Lardons and Saucission Sec...(and probably a bottle of "our own" Cotes De Duras wine).
By the way, this fine loaf (home-made by Jane) made with Spelt flour is also going to feature in the meal mentioned above, perhaps with the addition of some nice unsalted butter...
The broad-leaved Batavian Endives are also looking good.
They could be harvested now if necessary. I have not used any artificial methods for blanching them, since the hearts tend to go quite pale of their own accord.