Another happy surprise in the shares. The stems on these were particularly large so lots of it to enjoy in any vegetable medley you might be cooking.
We trim the broccoli up into nice florets for you all. This way they’re ready for snacking, roasting, or whatever ambitions a broccoli might have. Don’t skip out on the stems. We peel away the fibrous parts so they’re tender and perfect sautéed with other veggies (maybe in fried rice?).
Rapini or broccoli rabe is a leafy variety of broccoli. It will never form the large head that broccoli does, instead only putting out small florets. It’s popular in Mediterranean cuisine simply sautéed with chile flake and often served with pasta. We like to quickly char it over over a ripping hot grill or broiler for a very summery feel.
This broccoli is super sweet. I’ve always enjoyed snacking on broccoli, especially with a nice dip but roasted or sautéed, when the florets get a little crispy, is top notch.
The florets are typically the star, but to be honest, my favorite part is the stem. Once you peel away the fibrous skin, it has a crisp texture with only a mild broccoli flavor. I like to toss them in with other veggies I’m sautéing for easy variety.
This broccoli is super sweet. The florets are great for snacking on or roasting, but to be honest, my favorite part is the stem. Once you peel away the fibrous skin, it has a crisp texture with only a mild broccoli flavor. I like to toss them in with other veggies I’m sautéing for easy variety.
Another leafy variation of broccoli. It looks very much like kale but tastes exactly like broccoli, stems included. Use any where you would broccoli. A stir fry with these, the snap peas, and garlic scapes would be mighty tasty.
Rapini is sometimes also called broccoli rabe. Its from the same family as broccoli (brassicas). Rapini is much leafy-er than broccoli, with the skinniest of florets that are now starting to flower so you’ll see the pretty yellow dotting it. The flavor is very similar to broccoli, but with a slight herbal woodiness that reminds me of incenses.
You can use it the same ways as you would kale. Give it a rough chop, and sautee or roast.
