Click on the links above for information and recipes about these crops.
We have been anxiously awaiting the first week of the Spring Season for weeks, if not months. The replies to my email announcing the first pick up have been exuberant: “Yippee!”, “Can’t wait for those first greens!”
We were worried a few weeks ago that we wouldn’t be able to glean much for the first week. It was so cold and rainy. But the last week has made up for it—it’s been warm and sunny, and the overwintered crops have thrived. All of the brassica crops have burst into bud—and that means good eating. I love all of the “broccolis”—those flowering tops of “cole” plants. They all do it—make flowers, that is. My favorite is Cabbage broccoli—it’s sweet and tender. Kale broccoli are sweet, too, and you get those little tender leaves to eat with it. Kohlrabi broccoli are tasty, but slightly bitter. But turnip broccoli, or “Broccoli di Rapa” aka Broccoli Raab, is the most bitter. Bitter and sweet, and tender.
Follow the links above to find out more about cooking these spring delicacies. We had them all, and we share them with you this week. Because if the warm weather holds out, the broccolis will burst into yellow blooms like this: