The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 20 ct : 4.20
This item was last sold on : 06/17/18
Rapini, AKA Broccoli Rabe, is a cool season turnip plant with no bulb development. It should be harvested before florets form and flowers bolt. It has roughly textured, spiked, green leaves that have a pungent almost bitter flavor that mellows and becomes almost nutty when cooked. In fact, it is referred to as a "cooking green".
Available year-round, Rapini's peak season is from late fall through early spring.
Rapini is not related to broccoli. It is however, closely related to turnips, which explains why the leaves look a lot like turnip greens. Although broccoli-like buds do grow, a full broccoli head never forms. Instead, Rapini is grown for its mustard green-like leafy tops.
Cooking is the first step in taming this bitter green and softening its texture. It is best suited for wilting by steaming, blanching or slow simmering and adding it to baked dishes and pastas. Rapini benefits greatly from three simple additions: salt, fat and spice. It pairs well with rich creamy sauces, bacon, parmesan, olive oil, lemon and garlic.
The Chinese and Italians have held high esteem for Rapini and have realized its usefulness in cooking for centuries. It is first recognized in American culinary traditions in Southern recipes.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Rapini. One is easiest, three is harder.
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