See, some time ago put out a few scallops and eggplant plants in the greenhouse. It was early November, say garden log. On that day also planted 2 rows of baby spinach near the last two rows of scallops. Notice how the three scallops on the far right now are growing up to the level of the last two plants.
The key to that successful garden is using the correct combination of sunlight, water and mulch. First put in a row of dark green lettuce to begin. Then plant the escarole plant in the space between the first two rows of lettuce. The escaroles have light colored leaves but the second row of lettuce should have dark green foliage.
When you prune the escarole plant make sure you do it at the proper time. If you start cutting before the buds are open you will stunt their growth. By the way I did not use the sharp end of my knife, just gently tugged on the root ball. This worked well and I even had the leisure time to clip off some of the purple petals. And believe me, this plant likes its trimmed roots!
So, here is the final step, lightly wash the leaves with olive oil and then place on top of the sliced garlic and let them steep for about five minutes. Then remove the leaves with a spoon and place on a plate covered with a thin sheet of plastic. Now for the fun part, now all you need to do is add about a cup of your favorite flavorings. Of course you can always substitute with your favorite spices like oregano or thyme.
Once the leaves have steeped for five minutes you can now add your medium heat olive oil. Place the leaves on top of your garlic and let them steep for another five minutes. Then, with a blender or mortar and pestle you mix your medium heat tomato paste, salt, garlic salt, and pepper together.
Once this mixture has steeped for five minutes you can now add your salt and pepper mixture. Mix thoroughly and pour it into your food processor or blender. Blend until smooth paste form. Now, your hardy little Escarole plant is ready to make your mouth watering, healthy and tasty fish fillets. You should have enough to serve eight persons.