(Photo — Yvona Fast)

The days are getting shorter. The trees stand tall, pointing their dark bare branches at the leaden gray sky. Even the tamaracks are beginning to shed their showy golden needles. Our fall garden still has some roots and winter greens. Among these is escarole, an Italian classic from the endive family that is part of the larger Asteraceae group, which also includes asters and daisies. Because this hardy green lasts late into the growing season, likes cool temperatures and thrives in a wide range of moist, well-drained soils, it does well in our region. In fact, a little rain during harvest time brings out its best qualities. In warmer climates, escarole is used as a winter vegetable. This broad-leafed green is not as bitter as other endive varieties. It looks a little like butterhead lettuce, but lacks the velvety softness and instead has fleshy leaves with jagged, pointy edges. Their tough texture and slight bitterness can be somewhat daunting.