Make sure the bowl is large enough to swish the pieces so that they can release any sand or soil that might be clinging to the leaves.
Gently lift the greens out of the bowl so you don’t disturb any sand that has settled on the bottom of the bowl. If you have a salad spinner, use it, but even then, I suggest you get a baking sheet lined with paper towels and spread the greens out onto it.
So, here are two (of many) ways to go with rapini…one takes an Italian path and the other Asian. This recipe, from Food 52, calls for the broccoli raab to be blanched before sauteed in a frying pan with garlic (this would be a GREAT time to use one of those garlic scapes from last week’s share!
The vin cotto, which is reduced balsamic vinegar with a touch of sugar, is then drizzled on the veggie.
Toss that with pasta and you have made a meal out of something many people twist off and throw away.
The beets can be stored in a zipped bag in your produce drawer, but leave the top partially open so they can breath.
This is one of those special vegetables we may only get once or twice this year so choose your preparation wisely.
While people often think of rapini as bitter, I haven’t found that to be the case with the variety that Aaron grows.
Here is a tip to keep the beans black when they are cooking: Add 1/4 teaspoon of baking soda to the water you cook the beans in. Rapini, Chard and Kale can be cut and then washed in a large bowl of fresh cold water.
Remove beet greens from the beets and wash them the same way you wash the chard and kale.