HEIRLOOM Also known as rapini, these tender leaves, stems and flower buds are some of our favorite greens on the planet. Steamed or sauteed, we love to coarsely chop rapini with an abundance of garlic! Over pasta, on pizza or as a dish unto herself, we cook rapini in so many ways similar to broccoli, which is much more challenging to grow here in our short seasons. Preferring cooler temperatures, rapini is a fabulous spring and fall crop; we also cover her with hoops and floating row cover to minimize flea beetle munchings.
