An Italian classic - this green exemplifies the balance between nutty and sharp beautifully
mild, slight mustard, succulent leaves, floral, spicy
if there is any toughness to the stem ( which you can test by bending) trim the bottom off.
cooking tips + recipes
usually cooked to mellow out any bitterness.
flavor gets nuttier as it cooks and is wonderful paired with garlic, salt, and pepper.
If greens become limp - shock in ice water to revive leaves. Wrap broccoli loosely in a plastic bag/french terry/furoshiki/beeswax wrap and keep it in the crisper drawer of your refrigerator—store for up to a week.
varieties we grow
Brassica, Greens, Spring, Fall