But onto better things: Broccoli and Cauliflower. It’s like a farmer’s Christmas: Waiting for new crops to come in. Well today was a jackpot. Broccoli, Cauliflower, Cilantro, Napa Cabbage, Parsley, Scallions, Walla Walla Sweet Onions, and even a few Strawberries! Ohhhhhhhhhhhhhhhhhhhhhhhhh yeah. (I reserve the finger press on the ‘h’ key for very special occasions like this)

So that was nice. We’d been in a spring “I can’t wait for more summer like crops and neither can our loyal market goers” funk.

Hope this helps.

Then to finish the day we had a serious storm front move through with rain. Yeah, that’s right. I said rain. In June. Go figure. It was awesome. Thunder and everything.

So now I’m amped up to be at market with our tables full with all the produce. Bring on the bounty!

Here’s what we’ll have tomorrow:

• Arugula
• Stir Fry Mix (Braising Mix in a naming transition)
• Broccoli
• Napa Cabbage (Kim Chi time for us)
• Cauliflower
• Chard
• Cilantro
• Collards
• Kale
• Lettuce
• Sweet Onions
• Scallions (Green Onions)
• Parsley
• Strawberries!!!!
• Radishes
• Salad Mix
• Spinach
• Turnips

See you at Market!

RAPINI: also called raab, broccoli rabe, cime de rape, rape and brocoletti. It’s a form of turnip green. I found a one-page article about it in Cook’s Illustrated (Jan/Feb 1999) that told me more about rapini than a shelf of vegetable cookbooks. Here’s some thoughts and recipes from Anne Yamanaka who wrote the article:

After trying several ways of blanching the greens, she decided the best was boiling 1 bunch of rapini in 3 quarts of salted water. Here’s the official recipe:

Blanched Rapini (Broccoli Raab)

adapted from Cook’s Illustrated

Using a salad spinner makes easy work of drying the cooled blanched rapini.

1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt

Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.

Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with one of the following recipes.

Rapini with garlic and red pepper flakes

2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens (above)

Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.

Rapini with Sun Dried Tomatoes and Pine Nuts

Follow recipe for Rapini with Garlic and Red Pepper Flakes, adding 1/4 cup oil-packed sun-dried tomatoes, cut into thin strips, along with garlic and red pepper flakes. Add 3 Tablespoons toasted pine nuts to skillet along with rapini greens.

Rapini with Asian Flavors

Mix 1 Tablespoon soy sauce, 1 1/2 teaspoons rice wine vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon sugar in small bowl; set aside. Follow recipe for Rapini with Garlic and Red Pepper Flakes, substituting vegetable oil for the olive oil and adding 1/2 teaspoon finely grated ginger along with garlic and red pepper flakes. Add reserved soy sauce mixture to skillet along with rapini.

What three other books had to say about rapini:

Broccoli raab is a leafy mustard green. It’s leaves and buds have a mustardy bite much like turnip greens. -The Joy of Cooking

This is an unusual medium-sharp flavored green widely grown in Italy. It has edible stems and small bud clusters. -The Victory Garden Cookbook, Marian Morash

In Roman times this ‘sprouting broccoli’ was very popular and considered a delicacy. A recipe from Apicus for broccoli raab: Mince the leaves with coriander, onion, cumin, pepper and oil, then serve them with boiled leeks, olives or pine nuts, and raisins. -The Vegetable Book by Spencer

PENNE WITH BROCCOLI RAAB, PINE NUTS, AND CURRANTS
1 lg. bunch
1/2 lb.
3 tbsp.
4 lg. cloves
1/3 cup
1/3 cup

broccoli raab
penne
olive oil
garlic, minced
currants, soaked in warm water until plump and drained
pine nuts, lightly toasted (or walnuts)
red pepper flakes (optional)
salt
freshly grated Parmesan cheese

Wash the broccoli raab well and separate the large stems and leaves. Bring several quarts of water to a boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves and blanch 1 minute. Remove the greens to a colander to drain. Reserve cooking water. Salt the greens water and add the pasta. While the pasta cooks, heat the oil in a large saute pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Add 1/4C or so of the greens/pasta water. Season to taste. Serve with Parmesan cheese. Serves 3-6

The Greens Cookbook

BROCCOLI RAAB PASTA
1 lg.
6 cloves
1 bunch

1/2 lb.

onion, thinly sliced
garlic, minced
broccoli raab
olive oil
romano cheese
red pepper flakes
salt
penne
red wine vinegar

Put on a large pot of water to boil. In a skillet, coated with olive oil, heat the onion over high heat. When onion is browning in spots, add the garlic, red pepper flakes and salt to taste. Toss briefly, then add the raab and a splash of water. Lower the heat and cook until tender, stirring frequently. Meanwhile cook pasta. Taste the raab and adjust the seasonings. Add a generous amount of olive oil and a splash of vinegar. Toss with the drained pasta and top with romano cheese.

Chez Panisse Vegetables, Alice Waters

BROCCOLI RABE AND CHICK-PEA PITA PIZZAS
2 lg. cloves
1/4 cup
1 can
1/2 cup
1 lg. bunch
1/2 tsp.
3 loaves
1/2 cup garlic, sliced thin
extra-virgin olive oil
(19-oz.) can chick-peas, rinsed and drained
water
broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)
dried hot red pepper flakes
6-inch pita, halved horizontally to form 6 rounds
freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400¡F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread rough sides of pita with chick-pea purŽe and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entrŽe or 10 to 12 as an hors d’oeuvre.

Gourmet, December 1994

1 medium cauliflower, broken into florets
¾ cup olive oil
¼ cup lemon juice
2 medium garlic cloves, crushed
½ tsp salt
¼ tsp pepper
½ cup minced onion
½ cup chopped fresh parsley
2-3 fresh leaves basil, minced
1 packed cup of coarsely grated carrotsCombine ½ cup water, cauliflower, olive oil, lemon juice, salt, and pepper in large saucepan. Bring to boil, reduce heat, cover, and simmer until cauliflower is tender, 10-15 minutes. Transfer to serving bowl and chill. Just before serving, mix in remaining ingredients. Makes 6 servings.

FIVE SPICE SCALLION SOBA NOODLES, adapted from Spices of Life by Nina Simonds 6-8 servings

1 recipe 5 spice hoisin tofu (recipe is below)
4 cups good quality vegetable broth (or chicken broth!)
2 cups water
1/2 cup sake or wine
1 Tablespoon minced fresh ginger
1 1/2 cups scallions (about 10 scallions), mainly greens, cut finely into diagonal slices
1/2 pound young spinach, rinsed and spun dry
1/2 pound soba noodles

First: Prepare the Five Spice Tofu (recipe below) Let cool and cut into 1/4 inch thick slices that are about 2 inches long and 1/2 inch wide, making sure that the slices are still coated with the hoisin marinade.

Second: While the tofu is baking, mix the broth, water, rice wine, minced ginger, and soy sauce together in a large pot and heat until very hot. Cook for about 10 minutes to blend flavors. Add the tofu slices and scallions and cook until the liquid comes back to a boil. Add the spinach and stir carefully. Cook briefly until the spinach leaves are slightly wilted and then turn off the heat. Taste for seasoning, adjusting if necessary.

Third: Meanwhile bring 3 quarts of water to a boil, add the soba noodles, and stir to separate. When the water returns to a boil, reduce the heat to medium and cook for 3 1/2 to 4 minutes, until al dente. Drain the noodles in a colander, rinse under warm water, and portion into serving bowls Spoon some of the broth, tofu, and spinach over the noodles and serve.

FIVE SPICE HOISIN TOFU, adapted from Spices of Life by Nina Simonds

Mix together the marinade:

3/4 cup hoisin sauce
1/3 cup rice wine or sake
3 Tablespoons soy sauce
1 1/2 Tablespoons minced garlic
1 teaspoon five spice powder*
1 teaspoon toasted sesame oil

pour marinade over: 1 1/2 pounds firm tofu, drained and cut in half through the thickness

Let tofu sit for an hour at room temperature Preheat the oven to 375 degrees

Then arrange tofu on a rimmed cookie sheet that has been lined with aluminum foil. Pour the marinade on top and bake for 35 minutes, then remove from the oven and cool slightly. Cut into pieces that are 1/2 inch thick, 2 inches long and 1 inch wide. Spoon some of the cooked marinade on top and serve, or use as directed in recipes.

CARROT CUMIN SOUP WITH TOASTED PECANS

For soup:

For pecans

Preheat oven to 350¡F.

Make soup:
In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.

Prepare pecans while carrot soup is simmering. On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a and salt to taste.

In a blender puree soup until smooth. Divide soup between 2 soup bowls and top with pecans.

Gourmet, January 1997

Carrot Yogurt Soup adapted from Sunset’s Make-Ahead Cookbook

2 T cooking oil
1 large leek or onion, chopped (leek should be cut in half, cleaned and then white and light green parts chopped. The dark green parts can be tossed or used to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium carrots, scrubbed and sliced, (peeled if you like)
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts

Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced (15 to 20 minutes)

Blend with immersion blender, food processor or regular blender with 3/4 cup of the yogurt until pureed. Season to taste with S and P and cayenne (use sparingly!). Let cool; cover and refrigerate for up to 1 day or freeze for up for 4 months.) Thaw overnight or defrost in microwave.

To serve: Serve at room temperature or hot. Garnish with peanuts, yogurt, and if you like carrot curls you can make by using a vegetable peeler and ‘peeling’ long carrot curls from a carrot. Put these curls in a small bowl of ice water to help them stay curly and crunchy before you serve them in the soup.

Arugula and Potato Soup
A very unusual and delicious use for this peppery green.

3 tsp butter
2 onions
2 leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk, 2 bunches of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes!