|Organic Spring Rapini AKA Broccoli Raab in the garden|
Seeds by Victory Seeds Company
This is my first year to grow Organic Spring Rapini and it was with some trepidation that I attempted it, as I was not even sure of its purpose. I mean the heads don't amount to much, so it was not like a score of broccoli. However, one of my favorite heirloom seed companies, Victory Seeds, gave me the opportunity to try something new and it is an Italian staple. And I can always count on Mike and Denise from Victory Seeds to help me if I run into any gardening challenges.
|Freshly cut and rinsed Organic Spring Rapini|
After reading Niki Jabbour's book The Year Round Vegetable Gardener, much to my delight I learned that I could cut this plant once or twice and expect regrowth, so it is a bit of a cut and come again plant. This I have now done and yes, I have new growth shooting up.
|Preparing Spring Rapini for Roasting|
Following the cutting and rinsing, I stored the Rapini wrapped in a damp paper towel in the refrigerator until I was ready to roast it.
I placed the rapini on a baking sheet lined with parchment paper. Then I covered it olive oil and grated Himalayan Pink Sea Salt onto it, before sticking it in the oven at 350 degrees and roasting for about 20 minutes.
|Roasted Organic Spring Rapini|
or Broccoli Raab Recipe
I removed it from the oven once the leaves were crisp and the stems were tender. The leaves are beautiful, translucent, almost like green stained glass. The taste is a cross between broccoli and kale chips with a texture crossed between the two as well. The Nutritional Analysis shows Rapini is another Green Superfood, much like Kale and may just be the 2014 Food of the Year.