My friends who knew me well probably guessed its the name, “Sugar Loaf” that attracted me to try these seeds! Little did I know that this vegetable is fame for their slightly bitter undertone.
These vegetables are used commonly in the Italian or Spanish kitchens in soups, grilled or cooked with cheeses, garlic, lemon or even mixed with toasted nuts. They are loved for their robust and slightly bitter taste.
The mature plant resembled romaine, with large tightly folded leaves.
They are eaten raw in salads (good with apple cider vinegar base) or cooked. The leaves stand heat well.
The seeds were easy to start, similar to Kale’s method, in very moist environment, within 5 days.
Notes on Sugar Loaf –
- French name – Pain de Sucre
- Italian name – Pan di Zucchero
- Sun lover but if too hot, will bolt
- Large Romaine leaves, upright head
- Sweet core center
- Escarole type plant
- 50 -80 days maturity
- Slightly bitter in salads (usually paired with pears and nuts)
- Tolerate heat in cooking ( olive oil and garlic)
- Grilling (BBQ) will bring out more sweetness
Salads Dressing Recipe (Tossed with pears or grapes, toasted nuts, grated cheese)
- 1/3 Cup Extra Virgin Olive Oil
- 1 teaspoon Lemon Juice
- 2 teaspoon Mustard
- Salt & Pepper as desired
- Chopped Coriander