Weekly Share September 25th – October 1st

Romano Beans or Okra
Lettuce (Red Leaf or Green Oak Leaf)
Spigariello or Broccoli Raab
Red Ace or Chioggia Beets
Heirloom Tomato
Red Creole Onion
Black Arkansas Apples

Spigariello is a traditional southern Italian specialty sometimes referred to as a “leaf broccoli”.  While often likened to rapini in that it does not make a central broccoli “head”, we find it to be much less pungent  than raab an with a much bigger and more heavily branching frame. The narrow, very dark green leaves, develop a wonderful wavy, curvy, twisting form as the plant matures, making for a striking bunch at the market and a beautiful addition to braises, sautés, pizzas, and soups. The hearty flavor is something of a cross between broccoli leaves and Tuscan kale or collards and is perfect for rustic Italian cuisine. Somewhat unusual in the Brassica family, it has white flowers, suggesting that it originally came to southern Italy from Asia as a descendant of gai lan or Chinese broccoli.     – Uprising Seeds
This week’s share includes items best suited to Southern Italian or Middle Eastern cuisine. Arugula, Broccoli Raab, Spigariello, and Fennel are all spectacular on pizza or added to pasta dishes, especially when paired with anchovy, capers, currants, or olives. Beets, dill, fennel, and lettuce are wonderful salad components, especially with a yogurt sauce or paired with fish. We are still harvesting a bit of tomatoes every week, so please enjoy them while they last. One of the first dishes I learned to make while living in France was a salad of chopped up fennel and tomato tossed in a simple white wine vinaigrette or try the recipe below which adds orange and citrus in the dressing. Enjoy the share….Brian and Autumn
Fennel Salad with Red Onion, Tomato, Orange and Lemon Thyme Vinaigrette
Beet Salad with Baby Arugula, Red Onions and Horseradish Vinaigrette
Mario Batali’s Spigarello Salad with Spicy Currants and Fried Eggs
Roasted Broccoli Rabe
Broccoli Rabe With Bulgur And Walnuts  -This recipe could also be made with Spigariello, which has a similar texture to Rabe, although it is a bit milder.
Roasted Fennel, Beet + Romano Bean Panzanella Salad
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