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| 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:
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| 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...
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| Spelt loaf |
The broad-leaved Batavian Endives are also looking good.
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| Broad-leaved Endive |
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.
MMmmmmm the meal sounds good. I have never eaten or grown endives. I also made some spelt bread a few months back. Jane's looks good, I hope you both enjoyed the meal.
ReplyDeleteI have to say your plot looks very good judging by the photo on your side bar, you must have quite a large garden ! or have you given most of it over for veggies instead of flower beds ? Have a good week-end and thank you for commenting on my blog.
Hi Maureen; Thanks for visiting my blog. My garden is actually pretty small -- about 10 metres square, but as you guessed, most of it is devoted to veg production. I see you are also a Hampshire resident like me -- am I allowed to know where?
ReplyDeleteWow! That was a dinner to remember - simple but special. The spelt bread was from a recipe in the October issue of Waitrose Kitchen magazine.
ReplyDeleteYum. That bread looks lovely and I especially like the look of the broad leaf endive.
ReplyDeleteThanks for permission to paint from your photo of the mallard. It will soon be started and I will post it when finished.
Your blanched endive turned out great. Did the bitterness decrease? I used my endive in an Italian Bean soup. Thanks for commenting on my blog and for your post about endive.
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