Harvesting the First Broccoli Rabe and Celery
We’re harvesting two new crops for you that we’re incredibly excited about: broccoli rabe and celery! This is the first time we’ve grown either of these veggies on the farm so we are thrilled to be able to share them with you at the farm stand. Broccoli rabe, also called rapini, is a member of the Brassica family along with crops like broccoli, kale, and cauliflower. It produces edible leaves, stems, and buds that have a somewhat bitter and nutty flavor. Our broccoli rabe is more tender and leafy than what you’ll find in the store, not to mention much tastier! Farmer Alex recommends braising it with some garlic and finishing it with a squeeze of lemon juice.
Just like our broccoli rabe, our celery is much more flavorful than its grocery store counterparts. You’ll notice that the stalks are smaller and the leafy greens are attached. You can use the stalks just as you would regular celery and the leaves like parsley. The possibilities are endless when it comes to using celery since it frequently forms the flavor base of so many recipes! Farmer Anna recommends adding some chopped celery to a batch of chicken salad for a delicious crunchy texture. Make sure to pick up a bunch to try at the farm stand this weekend!
We planted seeds for the first succession of squashes and cucumbers in the greenhouse last week. Since both of these crops are frost sensitive, we’ll be planting them in the field in March once we’ve passed our last frost date. We’ll be starting multiple rounds of these crops throughout the warmer months to help ensure a steady supply. Here are the varieties we just planted: Bristol (a slicing cucumber), Max Pack (a smaller pickling cucumber), Zephyr (a yellow summer squash with a light green blossom end), and Dark Green (a standard zucchini).
In Season at the Farm Stand: Broccoli Rabe, Kohlrabi, Celery, Scallions, Sugar Snap Peas, Beets, Radishes, Turnips, Kale, Collards, Cabbage, Brussels Sprouts, and Cilantro.
