In your share this week:
The first of the season. Kale raab, also known as rapini, is the flowering part of over-wintered brassicas. You can get raab from collard greens, brussels sprouts, cabbage and more but kale is always the first. It is sweet, tender and full of flavor. I love to eat it fresh in a salad but you can also sauté it, roast it, steam it, put in an enchilada, put a bird on it (jk), the list goes on..
This is a treat! Spigarello is a variety of Italian sprouting broccoli. It has been overwintered and has this beautiful wavy, spirally leaves. You can treat it the same way as raab although I've seen lots of unique ways to use it in the kitchen. This is a chef favorite and I'm really excited to share it with ya'll.
CHICORY (open face Castelfranco or Chioggia)
The last chicory of the year! These are not huge but I think are beautiful. Chicories come in extremely diverse shapes, sizes and colors. These are some of my favorites both the castelfranco and chioggia have either great big red leaves or speckles of magenta...their diversity within a variety is huge so everyone pretty much gets one that looks different. Their large leaves can be used in a salad, roasted or sautéd. The good ol' ice water bath trick works great for them...as does finding a good dressing to balance out the bitterness.
The standard, hearty winter green. Collards are extremely healthy for you and are super delicious. Common in a lot of southern cuisine, I like to sauté them with garlic, onion and maybe some chili oil and add them to a meal. A lot of people like to steam them also.
You got these guys the other week and they're back again! A great winter root. I've been seeing them more at farmers markets and specialty grocers...our restaurants are really liking them as well.
A delicious, fresh, great herb!
I'm going to bring this share home with me tonight and make enchiladas stuffed with raab, spigarello, gilfeather and top the dish with cilantro.