Hi Folks, so after much premature hysteria we were spared from the wrath of Hurricane Joaquin. We nevertheless received about 3½ inches of rain from 3 days of drizzle and occasional showers. This will be beneficial to most of the crops, especially the brassicas and the root vegetables, but as previously mentioned will speed the demise of the tomatoes. (more…)
Westfield Area CSA
Romanesco cauliflower is a member of the Brassica family, which includes cabbage, Brussels sprouts, broccoli, and kale. This unique cauliflower originated and was first identified in the 16th century in Italy. Sometimes called Romanesco broccoli, it looks nothing like broccoli and its flavor is much milder and sweeter than either broccoli or cauliflower. (more…)
Hello Everyone, So it’s been nearly 3 weeks without precipitation now, but we are forecasted to receive heavy rain on Wednesday. There is also rain forecast for Saturday, which will put a damper on my markets (both literally and figuratively). We are still managing to glean a few tomatoes from the fields but if it starts raining too much that will be the end of the tomato harvest for this season. The broccoli continues to head up prolifically and we have been sending Romanesco cauliflower to various groups over the last few weeks. If you haven’t gotten any yet you will soon. (more…)
Commonly known in the United States as broccoli raab, it is truly a vegetable with many names around the world. A few of the many names are raab, rabe, rapa, rapine, rappi, rappone, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, or broccoli de rabe.
Originating in the Mediterranean and also China, it is actually a descendant from a wild herb. Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. Although it has broccoli’s name, broccoli raab is not related to broccoli. It is, however, closely related to turnips, which is probably why the leaves look like turnip greens. Broccoli raab is a source of vitamins A, C, and K, as well as potassium. (more…)
This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.
Note that this recipe also includes the blanching step, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching step.
Hi Folks, so autumn has officially arrived, and the nights are getting quite chilly out here in the hills of Northwest New Jersey. The long term forecast for the Northeast is for warmer than average temps through the fall, so hopefully we won’t have a frost until late October. This is a great time of year for veggies since we can still enjoy some of the summer crops, and the fall cool weather vegetables are beginning to come in as well. (more…)