WEBVTT

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♪♪

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This may look like a scene
from a cold and foggy

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winter morning in London,

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but it's actually a step

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in the production of one
of California's most unusual

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specialty crops,
with roots in Belgium.

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Bonjour, endive!

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♪♪

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These little plants
live in cold storage

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for up to ten months
on their way to your table.

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It's below freezing in here.

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That's cold!

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But before we get too far into
this unusual growing process,

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let's learn the name of this
tasty vegetable.

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It's spelled E-N-D-I-V-E,
and it's pronounced...

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[David Moen] Endive
is what we sell.

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Endive is a leafy green, but
they're two different things.

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David Moen is sales manager

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for California Endive Farms
in Rio Vista, California.

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Endive and its cousin, endive,
both come

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from the chicory family.

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The pronunciation, "ON-deev,"

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honors the origin

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of the plant in Belgium,
where, almost two centuries ago,

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a chicory farmer found out
quite by accident

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that long term cold
storage of chicory

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plants would produce
tender, tasty leaves.

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In the U.S., an aspiring
farmer named Richard Collins

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began growing endive in 1983.

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The company he started,
California Endive Farms,

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was sold in 2016,

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but it's now America's
largest grower of endive

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with more than 5 million
pounds a year.

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Endives and Richard Collins
were featured

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in one of our America's
Heartland Farm to Fork cooking

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segments with our own chef
Sharon Profis.

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[Richard] Endive
is really versatile in that it

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not only can be used
for nice fresh preparations

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but it can be cooked.

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[Sharon] So,
you can grow endive year round?

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[Richard] We never stop.

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[Celina Lemus] People don't know
what it is, um, but when...

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when people do get
their first taste, they love it.

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Celina Lemus is plant manager
at California Endive Farms.

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[Celina] It's
such a great vegetable to have.

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There's so many things
you can do with it. It's...

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it's just a really nice addition
to a meal.

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You know,
you can do an appetizer,

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you can do a salad,
you could do a soup,

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you could do a main dish.

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Endive is all about the leaves.

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White endive has
pale yellow leaves.

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Its sibling, red endive, makes
a striking visual statement.

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The leaves may look delicate,
but endive survives harsh

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conditions of extreme heat
and cold, sunshine and darkness.

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It's a two-step process.

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As the team at California
Endive Farm says,

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this vegetable is...

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[David Moen] ...so
special, it's grown twice!

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♪♪

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In the first step,

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endive has a fairly traditional
growth on about 300 acres

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in California's
hot Central Valley.

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After about five months,
the endive roots and plants are

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harvested, cut just a few inches
above the root line.

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[David] And from digging it,

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it goes into big trucks
to bring it down here.

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It's sorted,
and then goes into bins.

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[Fork lift honking]
We put it in cold storage.

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As many as 3 million roots

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stay in cold storage
for up to ten months.

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It's a long, cold, dark nap,

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complete with icicles.

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Then, the plants are moved

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to a slightly warmer room
for their second growth.

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[Celina] So, we're
in our forcing rooms right now.

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This is the forcing

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of the rootstock that
we've brought in from the field.

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It'll stay in here for
anywhere from 18

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to 28 days, depending.

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Um, we'll give it some water.

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We keep it dark
and we let it grow.

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When the endive emerges

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from its second growth,
it's ready for your table.

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The most edible part of the
plant is separated

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from the base.

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Exterior leaves are discarded
so that you get the crispest,

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tastiest inner leaves.

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Then, the endive is packaged,

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boxed and shipped
to your grocer.

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♪♪

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To demonstrate
the versatility of endive,

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David Moen
prepared two easy recipes,

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one cold, with apples,
walnuts and blue cheese,

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and one hot, baked
with olive oil,

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panko breadcrumbs
and a little bit of fresh thyme.

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And he made them
both in about a half hour.

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[David] You could be complex
with endive, or you could be

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really simple.

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And so,
I tend to like to be simple.

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Although endive has been around
a long time,

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it's still being discovered
by consumers.

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The folks at California
Endive Farm

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say their goal,
like their motto, is simple.

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[Celina] Eat more endive!

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[David] Eat more endives.

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And say it in French...

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"ON-deev."

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♪♪

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Endive, or witloof,

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as it's known in Flemish,
is an accidental vegetable.

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The story goes that back
in 1830,

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a Belgian farmer
forgot some chicory roots

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that he had stored
in his cellar.

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The roots had sprouted
white leaves,

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which turned out to be
pretty tasty!