Local gardens are spilling over with fresh greens this time of year and farmers’ markets are doing good business. I have a booth at the Sunrise Market in Sulphur Springs, selling fresh produce, eggs and homemade bread. Despite the rain last Saturday, we had a good turnout.
Rapini, also known as broccoli rabe, is a leafy green with small spikes of broccoli-like clusters. I sold several bunches of rapini at the market and gathered more for dinner on Sunday.

Sautéed Rapini
1 bunch of broccoli rabe, cleaned and tough stems removed
1 Tbsp. olive oil
2 tsp. garlic, minced
1 pinch red pepper flakes
Salt to taste

Blanch the broccoli rabe in boiling salted water for one minute. Remove and immediately plunge into ice water. Once cooled, drain and let dry.

Bring olive oil to medium-high heat in a sauce pan. Add garlic and red paper flakes. Cook for about a minute and add the broccoli rabe. Toss around in the oil. Turn the heat to low and cover pan with a lid. Cook for 5 more minutes. Taste and season with more salt, if necessary.

Sunday dinner consisted of a huge leafy green salad, with sweet radishes (tender leaves included), young peas, onions, asparagus and rapini, all from my garden. I added store-bought tomatoes and avocado as well as a chopped boiled egg laid by one of my chickens.

The salad was dressed with a concoction I made of equal parts oil and red wine vinegar, and to that I add a small amount of Dijon mustard, fresh chopped herbs, minced garlic, salt and pepper. Refrigerate the dressing in a glass jar and just give it a good shake before using.

Support the local farmers’ markets and eat healthy.