Broccoli rabe, or, rapini is a common ingredient in a very diverse range of cuisines. It most popularly used in Italian, Chinese, and Portuguese cooking. Broccoli rabe is a member of the Brassicaceae family and is most likely a descendant of a wild herb similar to the turnip. The plant has many spiked leaves and a bud that resembles broccoli, which sometimes has small, yellow flowers that are also edible. The taste is often described as nutty and bitter. Not only is it rich in vitamin A, C, and potassium, but it also tastes wonderful and pairs well with strong flavors like garlic, ginger, soy, citrus, and cheese.
In Season at the Market
January, February, March, April, May, June, September, October, November, December
Product descriptions are generously shared and created by CUESA (Center for Urban Education about Sustainable Agriculture) in San Francisco. CUESA is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Visit CUESA at www.cuesa.org.