![]() In all, it was an odd thing for a kid to like. It was usually swimming in olive oil, sometimes with a little red pepper flake. I grew up eating it at my Italian grandmother’s in Brooklyn, NY. It is not to be confused with broccolini. I have noticed that sometimes it is much more bitter than at others. It has a slightly bitter, nutty taste and i s a good source of vitamins A, C, and K, as well as potassium, calcium and iron. It’s small broccoli-like heads are surrounded by a lot of leaves, all edible. Broccoli rabe, (also known as rapini, cime di rapa and raab, among others) is in the turnip cultivar group. The tender buds were gone but fortunately my rainbow chard remained in all its colorful glory.īut I commend the chubby green critters on their taste. The plants were growing like nobody’s business but were riddled with, ahem, worm poo, so badly that I yanked out all the plants. If I had, I might have been able to rescue my broccoli rabe from devastation. ![]() Perhaps I should look at my miniscule vegetable garden more often. ![]()
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