Broccoli rabe (Rapini)
|Top: Armenian cuke
2nd: crookneck, yellow and white pattypan
3rd: raspberries, white peach, prunes, peach, lemon cuke
Bot: cantalopue, Bartlett pear, Wealthy apple
|Top: spinach, tomatoes
Bot: broccoli rabe (jaggedy), turnip greens (round)
Flying saucer squash
|Top: cuke, golden raspberries, nectarines, napa cabbage
Bot: flying saucer, zephyr, straightneck
Sorrel (lemon spinach)
Young spaghetti squash
Asian pears (nashi, apple pears)
Broccoli Rabe (aka Rapini, Rape, Broccoli raab)
A close relative of turnip greens, this jaggedy leafed green is very common in Italian cuisine. Mine was missing the telltale florets that look like miniature broccolis, but you might find small yellow flowers on yours. Store it loosely wrapped in plastic in the crisper. It is all edible. The most common dish for it is chopped and sauteed gently with garlic and olive oil for 15 minutes or so. Serve tossed with pasta.
Treat them as the broccoli rabe and you won’t go wrong. Traditionally served boiled with ham or bacon, these can be cooked up any of the ways you’ve found you liked kale, Chinese broccoli, bok choy, or collards.
Sorrel (aka Lemon spinach, Spinach dock)
This is a strong flavored green, very citrusy and bright. The sourness comes from oxalic acid, the mildly poisonous ingredient that makes rhubarb so sour and sets your teeth on edge when you chew it. (Don’t worry, it is only poisonous in large quantities.) It is a fantastic addition to salads, and is often used in soups and sauces. I like tossing some with equal parts spinach, some sliced tomatoes, olive oil, salt and pepper, and feta cheese (or fresh Mexican cheese like cotija).
Asian pears (aka Nashi, Chinese/Japanese/Korean pear, Apple pear)
These look like small apples (or large brown apples in some varieties), but they taste like crisp, dry pears. Imminently snackable.