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BROCCOLI & RAPINI
Broccoli is a cool season crop that can struggle in our hot summers, so we choose varieties that are best suited to our climate (and taste!).
Rapini is an Italian specialty — a Sprouting broccoli with a mild mustard flavour that forms small flowering heads. It is tender and delicious and packed full of folic acid & vitamins.
Spring Raab - Rapini
Store in a plastic bag in the crisper of your fridge.
Best and most crisp to eat within 4 days, though it will last longer
When cooking broccoli, try not to overdo it. Cooking it too much brings out it's less tasty flavours and dulls the colour. Lightly cooking until just tender through the stalk is the way to go — unless of course you're raw snacking, which we encourage.
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