Broccoli rabe

Broccoli rabe, or, rapini is a common ingredient in a very diverse range of cuisines. It most popularly used in Italian, Chinese, and Portuguese cooking. Broccoli rabe is a member of the Brassicaceae family and is most likely a descendant of a wild herb similar to the turnip. The plant has many spiked leaves and a bud that resembles broccoli, which sometimes has small, yellow flowers that are also edible. The taste is often described as nutty and bitter. Not only is it rich in vitamin A, C, and potassium, but it also tastes wonderful  and pairs well with strong flavors like garlic, ginger, soy, citrus, and cheese.

In Season

January, February, March, April, May, June, September, October, November, December

Recipes with Broccoli rabe

Orecchiette with Rapini

John Pauley and Anna Li, Mattarello

Broccoli Pasta with Almond-Lemon Pesto

Sarah Henkin, CUESA’s Market Chef.

Ear-Shaped Pasta with Broccoli Rabe and Sausage

Janet Fletcher, San Francisco Chronicle.

Cavatelli with Rapini and Pecorino

Christophe Hille, A16 Restaurant.

Articles about Broccoli rabe

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »