Sunday, May 21, 2017

2017. Week 3

New this week:

Broccoli Rabe is a bitter green, very similar to mustard greens.  I love broccoli rabe cooked with lots of garlic!  I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sautéing with olive oil and garlic.  Here is a recipe "Broccoli Rabe with Pasta and Sun Dried Tomatoes"

Red Romaine- Use it the same as green romaine. It is just a little more delicate, but oh so beautiful!

Bok Choy while we have had bok choy previous weeks this is a different variety, Joi Choi.  Joi Choi has beautiful white stems and dark green leaves.  Still makes an excellent stir fry.

Strawberries, Asparagus, and Kale are back! 

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