Escarole - Grosse Bouclee

$2.39

The Escarole Grosse Bouclee, 'Chicorium endiva', is a crackling, crisp, tender, snappy green that is a must green in Europe and for any salad. Grown properly, no green will match its flavor. There is a reason superb gourmet salads usually have Escarole, because Escarole adds flavor, texture, and visual appeal to any salad. Blanching gives Escaroles and endives a creamy texture and color. Grosse Bouclee is fairly heat tolerant. Plant in the very early spring, 4 to 6 weeks before the last frost. In warm climates plant in the fall for winter harvest. Grosse Bouclee prefers fertile, moist, well drained soil with lots of organic matter. Harvest in the fall after the first couple of light frosts because the flavor is actually improved after a light frost. In the spring, harvest before temperatures get above 90 degrees. ... additional information

Pepper - Chile - Mulato Isleno The Pepper Hot Mulato Isleno, 'Capsicum annuum', is a large Anaheim-type pepper for stuffing or roasting. It has a very distinct and wonderful flavor. When dried for chili powder or strung on a string for decoration, the Pablanos are called Ancho peppers. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers begin to turn green to brown. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.