Brassica Raab. Hmm. This beautiful bud-like flower/sprout/broccoli/stem caught my eye the other week at the Franklin Farmer’s Market from a new farm: Paradise Produce Farm in Joelton, Tennessee. My passion for eating clean and using locally sourced food began 2 years ago when I would see unfamiliar produce at the market, talk with the farmer about what it is, how to store it, and how to EAT it. It was refreshing after a long winter and cold spring to see a new item like this.
Brassica Raab (or Broccoli Raab) is often referred to as just “Raab”, pronounced rabe/ra:b. It is a green cruciferous vegetable. The leaves, buds, and stems are edible. (Can I just say, consuming those brilliant yellow flower buds was just as enjoyable as the flavor?). Raab is a great source of vitamins A and C, as well as potassium and calcium.
When I went to Whole Foods to stock up on quinoa I bumped into an intriguing blend of super grains… white & red quinoa, millet and buckwheat. No need for furthering convincing, I snatched it up. Buckwheat isn’t a true, true grain, but if can be cooked and treated as if it were one. It is a high-quality, easily digestible source of protein, fat alternate and chemical free!
Keeping the ingredient list simple so the Raab could be the star, I only added sweet, organic cherry tomatoes and a lemon/olive oil dressing.
INGREDIENTS: + Brassica Raab + Blend of white & red quinoa, millet, and buckwheat (Sold at Whole Foods) + Cherry tomatoes sliced or halved (the sweetest ones you can find) + 1/2 Lemon, juiced + 1/4 Olive Oil + Black Truffle Sea Salt
METHOD: Cook super grain blend according to packaging. Toss together halved tomatoes and pinches of the raw, Brassica Raab. While the grains are cooling in the fridge, mix together lemon juice, olive oil, and a pinch of black truffle sea salt.
Once the grains are fully chilled (overnight or several hours), blend with lemon juice and olive oil dressing. Fold in the Raab & tomato mixture.
I hope you’ll venture out to the Franklin Farmer’s Market and pick up some Raab while it is in season. It truly is so fun to add new ingredients and color to your plate. Yellow flowers!? Much needed brightness to a rather difficult few weeks. xoxo - A