“Whoa!?.!” That pretty much sums it up. Things are looking a bit different down here compared to a week or two ago, would you agree? We are swimming in abundance of all kinds_ pollen, flowers, bugs, bees, birds, students, visitors, FOOD! At last, we have some serious food rolling in, of which we hope you have enjoyed.
Here’s what you have this week:
- Romaine Head Lettuce
- Salad Mix
- Swiss Chard
- Rapini or Brussels Sprouts
- Garlic Chives
What is rapini? “Rapini” refers to the edible buds and flowers from plants in the Brassica family. Rapini is also synonimous with Broccoli Raab, a popular mediterranean leafy green with tasty broccoli-type flower buds. Broccoli raab’s scientific classification is Brassica rapa. Add ‘-ini’ as a suffix and one could translate that to mean “little brassica flowers”. We broaden the classification to include all types of brassica flower shoots since they are delicious, nutritious and abundant this time of year.
How to use Rapini:
- Raw_ in salads, as veggies for dipping in your favorite dressing
- Steam_ 3-5 minutes, then olive oil or a little butter, salt & pepper (steaming retains more of the nutrients available in raw vegetables)
- Boil_ 2-4 minutes, then season as you like
- Blanche_ boil water, add rapini for 1-2 minutes, drain or use tongs to remove rapini. Cool & chop to use in pasta salads or to freeze for later use
- Soups & stews_ rapini would make a great addition to these. Add at the end of cooking or before serving since they are so tender & easily over-cooked
- Mac & Cheese! Blanche, chop & mix in before baking
- Omletes & Egg scrambles_ oooh, or in an Eggs Benedict-type presentation
- Stir Fries
- Pizza topping
- Pasta tosses
How do you like your Rapini? Let us know!