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7 responses to “Wild Rapini with Orecchiette and Garlic”

  1. Ed

    Hank, sounds great but I’m confused. Is there actually a “wild rapini” in NorCal or is there just the unopened flower tops of wild mustard (and wild radish?)?

  2. Karen

    This looks fantastic. I would LOVE a taste of that wild stuff!

  3. Marsha

    Yummmm, I’ve become addicted to your nettle pasta and wild ramps (the latter of which I’ve managed to transplant to a wooded area of my garden and now enjoy them every spring!), now rapini! I didn’t even know that you could find these growing wild. What sort of habitats do they occupy? I would be grateful if you could describe the sorts of areas where I might look for these delectable little wild beasts?

  4. Nick

    You say “not actually a broccoli,” but that’s a term with pretty hazy definition. Most brassica oleracea, when flowering, look like skinny broccoli. And they can all cross-pollinate – hence the outcry here in Oregon when GMO rapeseed is grown near veggie seed plots. Actually, a lot of the “wild raab” you find growing along farm roads is just volunteer rapeseed (canola) or other volunteer brassicas that have jumped the fence and are reverting to their more wild traits. Supermarket broccoli is pretty bland, but a lot of older varieties of garden broccoli (like Calabrese) have some of that same mustardy/turnipy pungency as rapini and their wild cousins. If you over-winter kale in the garden, try the florets when they bolt in the spring. They are sweet and amazing.

  5. annelies

    You know one thing I like best about your blog is that I come away a little bit smarter when I read it. And, I think my appreciation of rapini just skyrocketed. Thanks Hank.

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