n in France is in the Autumn and Spring (end of March, beginning of April). Jean Luc Tron, producer for Les Belles Salades de Provence says that this year, ''the season is early due to the lack of cold weather''. Jean Luc Tron produces between 100,000 and 130,000 heads of escarole which are mainly for the domestic market, although he does export ''small batches'' occasionally to Germany whilst other French producers export to Switzerland.
Escarole farming requires a lot of manual labour as, ''We attach them with elastic bands around the top of the leaf to cover the heart of the vegetable so that it stays white-yellow and has a better flavour'' says the producer.
The escarole market relies on the raw, fresh, ready-to-eat niche, ''Luckily there is the IQF range to support the product, because without this range we would completely lose our place in the market''. As for the future of escarole, he says that one can only ''hope that the next generation will consume escarole''.
Jean Luc Tron also grows batavia and feuille de chene lettuce as well as leeks, apples and pears in the Summer.
