From the Land 12.5

food for thought

full share: citrus, purple top turnips, mizuna, kohlrabi, summer squash, spaghetti squash, rapini, and green tomatoes

partial share: citrus, kohlrabi, summer squash, and rapini

veg of the week

rapini: Brassica rapa var. rapa

Also known as broccoli raab, rapini is closer in relation to turnips than to broccoli! It probably descends from a wild herb related to the turnip. It has a unique and complex nutty, bitter taste, and has spiked leaves that surround a bud that looks like a broccoli floret.

Uses: Common in Italian and Chinese cuisine, saute rapini stems and leaves in olive oil and seasonings and serve as a side dish, or use it as a pizza topping or on hot sandwiches. Steaming and/or sauteing mellows the flavor, and boiling with a ham bone takes away the bitterness. Lower temperature for longer time is best. Similarly, substitute rapini for any recipe that calls for turnip greens.

Nutrition: Rapini is a great source of vitamins A, C, and K, and potassium, calcium and iron.

To store: Put in plastic bag and store in crisper drawer.


Summer Place Pecan Farm – “We grow em! shell em! and sell em!”
by Alex Deck

Some of you may have pecans left from two weeks ago, but I doubt it, they tasted too good. Here is a little bit about where they came from!

30 years ago Dr. Tinlin, known as the Johnny Appleseed of pecans according to their website, found out that Camp Verde, AZ is the perfect place to grow pecans. Camp Verde is about an hour east of Prescott off of  I 17. Every year, just before Valentines day, the farm puts on a Pecan and Wine Festival. This is a good way to check out your local pecan provider.

For those of you wishing you had more of those pecans you’re in luck. You don’t have to make the drive out there, Summer Place Pecans will ship anywhere!

Their products include:

  1. Shelled pecans, large and halved
  2. In-shell pecans
  3. Roasted and Salted pecans
  4. Cajun Flavored pecans
  5. Cinnamon flavored pecans
  6. Pecan shellers and more!

To order email or call 928-567-5202

or visit their website


braised rapini
adapted from closet cooking
serves 4 as side dish

  • 1 bunch rapini, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes, or to taste
  • salt to taste

Bring a large sauce pan of water to boil, add the rapini and cook until the stalks are tender, about 2-4 minutes. Drain, chill in ice water, pat dry and set aside.

Heat the oil in a pan over medium heat. Add the garlic and red pepper flakes and sauteed until fragrant, about a minute.
Add the rapini and toss to coat in the oil, garlic, and red pepper flakes.
roasted spaghetti squash with broccoli raab and canellini beans
adapted from clean and delicious
serves 4

  • 1 spaghetti squash
  • olive oil
  • 4 cloves garlic, chopped
  • pinch red pepper flakes
  • 1 bunch broccoli raab
  • 1/4-1/2 C veggie broth
  • 1 C cooked canellini beans
  • 2 T Pecorino Romano/parmesan cheese
  • salt and pepper to taste

Pre-heat oven to 400.

Cut spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.

Place squash flesh side up on a rimmed baking sheet. Bake for 45 minutes or until squash is tender and cooked through. Once the spaghetti squash has cooled enough to be handled, use a fork to scrape out the flesh into spaghetti like strands.

In the meanwhile, heat olive oil over a medium heat in a large non-stick sauté pan. Add garlic and red pepper flakes and cook until the garlic is fragrant, NOT brown.

Add broccoli rabe to the pan and season with salt and pepper. Pour in broth and pop a lid on. Allow to cook for about ten minutes or so or until the broccoli rabe is tender.

Remove the lid and add the spaghetti squash and the beans to the pan. Combine everything together and allow to cook for another ten minutes or until everything is heated through. Adjust seasonings and top with grated cheese.


sauteed rapini with kohlrabi
adapted from epicurious
  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 t grated lime zest
  • 2 T fresh lime juice
  • 1/4 C extra-virgin olive oil, divided
  • 2 bunches rapini
  • 5 garlic cloves, finely chopped
  • 1/3 C salted roasted pistachios, chopped

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop rapini. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. Add rapini by the handful, turning and stirring with tongs and adding more as volume in skillet reduces. When all of rapini is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss rapini with kohlrabi and pistachios.


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