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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