The growing desire for healthy, delicious and versatile greens has increased the awareness of this traditional super green. This super green broccoli rabe has gained momentum due to its versatility that has made it more mainstream.
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| Photo source: http://www.orixegourmet.es |
Broccoli rabe has been used as a main course, side dish, in a juice and smoothie. “The demand for broccoli rabe is highest on the US East Coast and in Eastern Canada, but we are seeing growth in many coastal states throughout the US as well”, says Claudia Villalobos with D’Arrigo Brothers. “The Eastern parts of both countries have a higher number of Italian families and traditionally, Italians are large consumers of broccoli rabe.”
Demand for broccoli rabe has grown to not only be a vegetable consumed in the Fall, but now it is more of a ‘year-round’ green used in sandwiches, pastas and salads. “Usually, demand quadruples for Columbus Day in October and generally increases with holidays. Broccoli rabe is a versatile product with a bold flavor”, said Villalobos. However, different cooking techniques give the vegetable a milder flavor. Broccoli rabe can be sautéed, grilled or blanched. Traditionally, it is eaten with pasta and sausage, but is also delicious as an ingredient in salads, lasagna or in a smoothie.
“Supplies of broccoli rabe are plentiful right now”, said Villalobos. “From March through November, we grow broccoli rabe in the Salinas Valley and in the winter, we grow out of the Imperial Valley, which enables us to supply the product year-round”, Villalobos added. D’Arrigo Brothers has its own patented variety and because of ongoing research from our R&D department we can provide a consistent bunch and flavor year-round.
Demand for broccoli rabe has grown to not only be a vegetable consumed in the Fall, but now it is more of a ‘year-round’ green used in sandwiches, pastas and salads. “Usually, demand quadruples for Columbus Day in October and generally increases with holidays. Broccoli rabe is a versatile product with a bold flavor”, said Villalobos. However, different cooking techniques give the vegetable a milder flavor. Broccoli rabe can be sautéed, grilled or blanched. Traditionally, it is eaten with pasta and sausage, but is also delicious as an ingredient in salads, lasagna or in a smoothie.
“Supplies of broccoli rabe are plentiful right now”, said Villalobos. “From March through November, we grow broccoli rabe in the Salinas Valley and in the winter, we grow out of the Imperial Valley, which enables us to supply the product year-round”, Villalobos added. D’Arrigo Brothers has its own patented variety and because of ongoing research from our R&D department we can provide a consistent bunch and flavor year-round.
Source: Marieke Hemmes (www.freshplaza.com)
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