The Endive Blog


June 10, 2017
California Endive Farms
15 Poppy House Rd
Rio Vista, CA

What an exciting time for California Endive Farms and Rio Vista. California Endive Farms has added a curly bright yellow Endive to the family and has expanded its facility. Rio Vista has been named the fastest growing City in Solano County and many new residents joining our growing community have not enjoyed the Endive Experience. Solano County and beyond, this is a perfect road trip, ending in dinner, music, entertainment, and a chance to tour one of Solano County’s unique treasures.

“So Special…It’s Grown Twice”
Endive is one of the most difficult vegetables in the world to grow, requiring a two-step process before it is ready to be enjoyed. The first growth takes about 150 days in the field, where the chicory plant grows from seed into a deep root. Tops of the leafy plant are then cut off, roots dug up, and placed in cold storage, where they enter a dormancy period. As demand necessitates, roots are removed from cold storage for their second growth, which takes 20 to 28 days in dark, cool, and humid forcing rooms, similar to mushroom growing. Thus, endives are available year-round.

The endives (pronounced on-deev) will come out of cold storage on June 10, 2017 for the 4th Annual Rio Vista Endive Experience Fundraiser, sponsored by the Rio Vista Lions Club and California Endive Farms. California Endive Farms will offer tours of the unique growing facility and guests will be treated to our local Chefs bringing their best endive recipe. Don’t miss an evening in Rio Vista enjoying entertainment, a great dinner, wine, and homemade cobbler.

Individual tickets available at Pets 4 All or Eventbrite, or Contact Constance Boulware.

Ticket Prices: General $55.00, Reserved Individual Seating $60.00, or Reserved Table for 8 $550.00, or Reserved Table for 10 $650.00.

Ticket Price Includes: Dinner – New York Steak or Chicken, au gratin potatoes, endive salad, wine and dessert.
Facility Tours: 4:15 to 5:15
Entertainment: Comedian Sandra Risser and Guitarist Roger Kohn
Plus 10 Free Raffle Tickets
Dessert & Live Auctions
Reserved Table Price Includes: All of the above plus additional wine and raffle tickets, VIP seating and recognition in the program, website, and other media.

Contact Constance Boulware for individual tickets or to reserve a table at or (707) 639-7175.

Holiday Appetizers with California Endive!

During the holidays, we prefer easy-to-make, delicious appetizers. Endive serves as the perfect serving utensil for a variety of ingredients and dips. In this case, roasted beets and avocado or sweet potato and bacon. (For further recipe inspiration, take a look below at our new appetizer info-graphic!)

We, of course, look forward to spending time with friends & family (see our mealtime manifesto hereso by saving time in the kitchen it allows us even more time to spend visiting with our loved ones. So, whether you're prepping for a party of 5 or 50, here are two tasty appetizers that are sure to impress your guests. Enjoy & happy holidays!

             Endives with Roasted Beet and Avocado

                Sweet Potato and Bacon in Endive

Thanksgiving with California Endive

The Thanksgiving holiday beckons! We will be prepared with (you guessed it!) a few delicious, seasonal endive dishes. The recipes featured below can serve as excellent side dishes because of their somewhat hearty attributes (potatoes, quinoa, beets) yet they also have a healthy slant for a time of year when many of us tend to over-indulge.

I wanted to share a few words my dad wrote back in 2004 on his way back from Italy after attending Slow Food's 1st Terra Madre gathering in Turin. (It was originally an attempt to convince me and my siblings of the importance of regularly gathering together at the dinner table as a family.) Since many of us might be limited to seeing some friends and family just during the holidays, I thought this would be the perfect opportunity to share his message about the importance of gathering around the table.

     In coming together we will honor the effort made by those who produced our food as well as confer respect to those who prepared it. We will take the time to savor and celebrate the multitude of tastes and textures of the food on our plates, knowing that many in the world are not so fortunate. We will enjoy one's company and engage in spirited yet respectful dialogue. We will seize the opportunity to share our thoughts, experiences, opinions and concerns. In doing so we will celebrate the fact that we are a unique and loving family, worthy of the commitment contained herein, thankful and blessed to have such time together.

Rich Collins, October 2004

Happy Thanksgiving!


Molly Collins

Roasted Potato, Endive and Arugula Salad

Roasted Sweet Potato, Endive and Quinoa Salad

Endive with Roasted Beets, Pears and Walnuts

Fall Recipes: Endive & Wine Pairings

What an exciting time of year! The field harvest of chicory root beckons - our 32nd harvest in California. The arrival of the first endive from these roots in late October coincides with the onset of fall here in Northern California - a perfect time to savor the hearty attributes of endive whether raw or cooked.

Whether you're cooking for one or hosting 50 friends for a holiday gathering, here are 3 endive recipes to make this fall - pair with your favorite wine and enjoy!

Sweet Potato and Bacon in Endive

Endive, Butternut Squash and Goat Cheese Salad

Endive Salad with Grilled Salami & Pears

5 Endive Salads To Make This Summer

We love a good summer salad. They're so delicious and refreshing! Here are five salads that pair endive with some of our favorite summer offerings - apricots, avocados and beets. We imagine these will taste best outdoors, with a glass of wine in hand. Cheers to eating well!

Endive Salad with Apricots, Blue Cheese and Pistachios

Liegeoise Salad via Katie at the Kitchen Door

Endive Salad with Beets, Chicken and Pistachios

Citrus Endive Avocado Salad via Gourmande in the Kitchen

Cauliflower, White Bean, Endive & Feta Salad


Celebrate the 4th of July with Red, White and Blue!

As a small kid who eagerly awaited all the major holidays I distinctly remember posing the following - now embarrassing yet then oh so innocent - question to my father: "Dad, when is the 4th of July?" Why the anticipation of such holidays? Food! The 4th of Julyhas always been a wonderfully food centric holiday. I fondly remember the burgers, potato salad, deviled eggs, baked beans, sweet corn and apricot crisp all washed down with copious amount of Shasta soda.

As you are planning your holiday menu this year, how about incorporating some new healthier ideas like our hyper patriotic Red, White and Blue salad? Red and white endives dressed in a simple vinaigrette topped with blueberries and crumbled blue cheese. Super easy, patriotically colorful and best of all - delicious! Happy 4th!

All the best,
Rich Collins



5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Combine all ingredients in bowl and whisk together until emulsified.


4 white California Endive, cut on bias in ¼” strips

2 red California Endive, cut on bias in ¼” strips

2-3 tbsp crumbled blue cheese

In a separate bowl dress and toss the endive. Divide equally among four dinner-size plates. Top each plate of endive with equal amounts of blue cheese.

Celebrate Father's Day with Endive! Endive & Goat Cheese Appetizer and Endive, Avocado and Pistachio Salad

Searching for dishes to help celebrate dad this Sunday? We've got you covered! Check out our Honey Goat Cheese in Endive: simple, beautiful and oh so delicious. The refreshing crunch of the endive and the creamy texture of the goat cheese combine to make the perfect bite!

If you're looking to add a salad component to your meal, try our Endive, Avocado & Pistachio Salad. Simply cut the endive lengthwise, toss with dressing then top with cubed avocados and pistachios. A vibrant, flavorful salad to accompany the rest of your Father's Day meal. Happy Father's Day!



6 ounces Laura Chenel Chèvre

3 tablespoons whole milk

1 1/2 teaspoons honey

2-3 California Endive


Stir together chèvre, milk and honey in a bowl. Spoon mixture into each endive leaf.

Adapted from’s Provencal Goat Cheese in Endive Recipe.




5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed


4 California Endive (2 red, 2 white)

2 avocados, cubed

1/2 cup of pistachios



Combine all ingredients in bowl and whisk together until emulsified.


1. Cut endive leaves crosswise in 1/2" pieces.

2. In a separate bowl dress and toss the endive.

3. Top the endive with the avocados and pistachios.

Crudite Platter & Grilled Endive

Happy Memorial Day weekend! Got a few heads of endive? We have a couple recipes to help you use 'em up!

One of our favorite dips to use with endive is hummus - cut up endive and a few of your other favorite veggies and you'll have yourself a healthy, colorful spread that your guests will dig into, guilt-free. 

Many of us don’t think to grill endive, opting instead to simply toss it in a salad or use the leaves as appetizers. However, as summer grilling season approaches we recommend you give it a try. Endive’s high complex fiber content allow it to hold up really well on the grill and its flavor profile takes an unexpected turn to the subtly sweet side as sugars break down and simplify during the cooking process. The trick is to grill “low and slow” - over medium heat at most - cooking it gently just beyond al dente. No need for excessive char with our beloved white vegetable! The grilled endive serves as a great side or even a main dish for those who prefer a meatless meal.

Crudite Platter


1 orange pepper, trimmed, seeded and cut into strips

1 yellow pepper, trimmed, seeded and cut into strips

5-6 stalks of brocollini

3-4 stalks of celery, cut into strips

Baby carrots

2 white California endive, slice end and use whole leaves

2 red California endive, slice end and use whole leaves



Arrange vegetables on platter and serve.

*Hummus is our dip of choice but feel free to use an assortment of other dips (i.e. salsa, guacamole, spinach & artichoke, etc.)

Grilled Endive


3-4 California Endive, sliced lengthwise

1 tablespoon olive oil

Chopped fresh rosemary, optional


Preheat grill over a medium flame. Brush each endive half with olive oil. Place endive on grill, cut side down to start.  After 8–10 minutes turn over and cook another 12-15 minutes turning occasionally and lowering the flame if needed until endives soften. Season with salt and pepper, garnish with chopped rosemary if desired. Serve hot or allow to cool and serve at room temp. 

*Grilled endives provide the basis for a great summer salad as well. Cut grilled and cooled endives across into one inch slices. Mix with feta cheese or chevre, roasted nuts and some arugula, all dressed with additional olive oil.

Endive Nachos with Black Beans & Feta

As many of you know, we love the idea of using endive leaves as a healthy, gluten-free crunch in replacement of chips and crackers. We've taken that idea to the next level with this dish: Endive Nachos! It's a tasty summer snack loaded with black beans, feta, corn and salsa. We got the idea for the dish from a friend who paid a visit to our farm last year. While she was touring our facility we (of course) mentioned the idea of endive as an ideal replacement for the calorie-heavy chips and crackers most common in appetizers. A few days later she sent us back a photo of her inventive creation - brilliant! This would serve as a great appetizer* for a summer BBQ or as a quick, healthy week-day dinner. Whenever you choose to make this dish, we promise, it will satisfy even your most intense cravings for nachos!

*To turn this dish into an appetizer, simply place endive leaves on a dish and individually portion the black beans, feta, corn and salsa into each leaf OR layer the ingredients in the center of your dish and stick endive leaves around the layers (see here for an example).

Endive Nachos with Black Beans & Feta


3 California endive

1 cup black beans, drained

1 cup corn, drained

1 cup salsa

1/2 cup feta


Separate whole endive leaves. Place leaves on a plate and layer black beans, corn, salsa and feta on top of leaves.

Endive, Avocado and Grapefruit Salad

California avocado season has arrived, my friends. If you couldn't already tell, we are slightly obsessed with this delicious and versatile fruit (Avocado & endive appetizer, Shrimp & Avocado Ceviche in Endive, Avocado, Endive, Pistachio Salad). Avocados' rich flavor and creamy texture pairs perfectly with endive's refreshing crunch and slightly bitter taste. The combination is ideal for salads during the upcoming summer months. For this recipe, we've integrated grapefruit for a sweet and tangy addition. Throw the salad together, pop a bottle of bubbly and enjoy a delicious summer meal al fresco!

*Another option, you could turn this into an appetizer by filling whole endive leaves with the Endive, Avocado and Grapefruit Salad. Just slice the avocados and grapefruit into slightly smaller pieces and voila - finger salads!

Endive, Avocado and Grapefruit Salad


2 grapefruit

3/4 teaspoon white-wine vinegar

1 tablespoon honey

1 1/2 tablespoons sour cream

1/8 teaspoon salt

Freshly ground pepper

1 1/2 tablespoons extra-virgin olive oil

4 California endives

1 ripe avocado, pitted and peeled


1. Peel and cut grapefruit over a bowl to catch any juices.

2. Whisk together vinegar, honey, sour cream, salt and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified

3. Julienne endive leaves in long, thin 1/8” strips. Cut avocado into ¼” slices. Add grapefruit segments. Toss endive, avocado and grapefruit with dressing. Serves 4.

Adapted from Martha Stewart’s Endive, Avocado and Red Grapefruit Salad.