With our season grand opening upon us, we are naturally excited to see what our farmers are bringing to market. While there are fairly reliable over-wintering crops, it’s still a wait-and-see game with spring crops – even a few days of variable weather can change crop readiness by weeks.
As the temperatures warm, farmers look to one of their over-wintered crops to bridge the gap in seasons. Brassicas (kales, cabbages, etc.) start to flower – a process commonly known as “going to seed.” The part of the plant that sprouts towards the sun and flower is called raab. Because these plants have weathered the freezing temperatures of winter, their starches have turned to sugar, which results in sweet and tender flowering stalks.
Spring heralds Raabs at the farmers market and they are incredibly versatile in the kitchen. They can be eaten raw, chopped and added to salads, or cooked. The entire plant can be eaten. We like to add them to stir-fries, omelets, or eat them on their own – lightly oiled and broiled briefly. Be sure to ask your favorite farmer for their go-to recipes.