Broccoli Rabe (Chinese/Italian/Rapini) Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica rapa var. ruvo
Used in Italian and Chinese cooking. Cook like broccoli - broil, stir-fry, braise, sauté or steam.
Known by many names including Broccoli Raab, Choi Sum and Chinese Flowering Cabbage, good-quality rapini will have bright-green leaves that are crisp, upright and not wilted.
Avoid product with leaves that are wilted, yellowing or have dark green patches of slime.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Rapini is low in Saturated Fat. Rapini's also a good source of Pantothenic Acid, and an excellent of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Mag
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Don't make the mistake of discarding the broccoli stalk! Simply peel the outside skin from the stalk and cook as you would the rest of the broccoli. (...)
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