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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 steps, 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 steps. (more…)
Hello Folks, as I write we are receiving some much-needed rain; hurricane rain but without any damaging winds. This will be of great benefit to the greens and the fall brassicas which have been slowed down by the dearth of precipitation through most of September. We have some spinach that is sizing up and may be ready to begin harvesting next week. We also have a lot of broccoli planted which will be heading up through the rest of the season and cauliflower should be starting soon as well. (more…)
Here’s a family favorite way to prepare broccoli, found on the I Wash, You Dry food blog. Baking broccoli at high heat is magical: the outsides get a beautiful crispiness to them, while the insides remain tender and delicious. Yields 4-6 servings. (more…)
Hello Everyone! So, you may have noticed I haven’t had much to say about the weather for the past few weeks; a deviation from the norm – since most of my updates begin with a weather report. I jokingly refer to it as griping about the weather, but it’s really meant to help the members understand what we are up against, and in what ways the weather affects our production. With the devastation caused by Harvey and then Irma and now Maria, it didn’t seem appropriate to utter a single word that might be construed as complaining. Besides, the frequent rain had ceased, and after a cool beginning September, the weather has warmed up nicely. (more…)
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)
Hi Everyone! As we head into the fall we will be transitioning back into cool weather crops, but for now we are still abundant with summer veggies. Next week we will begin to have broccoli again and we will start to ship some of the winter squash in the shares. We have a nice crop of fall carrots coming along, but we will give them one more week to size up. We have salad turnips for everyone this week. They are great either raw or cooked and have beautiful greens. (more…)
Hi Folks! So you might think that by now things would start to ease up a bit here on the farm, and I would have time to write these updates and get them out to the members in a timely manner. But it never really slows down much until November. We are still busy transplanting fall crops, such as lettuce, and direct seeding other crops like spinach and radish. We are cleaning up fields that have produced their crop and planting oats and peas as a winter cover crop. And we are preparing ground for planting garlic in late October and early November. (more…)
Hakurei turnips are a Japanese salad turnip. They are sweet and much softer than a regular turnip, and rarely need to be peeled; just wash and trim the root ends. The leaves are also edible but should be eaten within 1-2 days. Wrapped tightly in plastic, the turnips can be stored in the refrigerator for up to 1 week (but you will enjoy them more if you eat them right after the sugar snaps!). (more…)
Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this easy and delicious recipe from seriouseats.com requires very few other ingredients, allowing the turnip flavor to shine through. Because the cooking process is divided into two steps (blanching and sautéing), the turnip bulbs come out beautifully browned, while the greens stay plump and tender. Serves 4 as a side dish. (more…)
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken. The recipe makes 4 cups and is from Eating Well Magazine. (more…)
