Rick Knoll grows this amazing Italian variety of Rapini and harvests it at its baby stage, so as to give us only the most tender of leaves, with small florets. It's got just the slightest mustardy kick to it, with plenty of Brassica sweetness. Enjoy this Italian Rapini quickly steamed to preserve flavor, or sautéed lightly with olive oil, garlic and, if you'd like, some chili flakes.
Rick and Kristie Knoll have been farming in Brentwood, CA, since 1979. Their farm is an 18-acre ecosystem that comprises over 150 different items and many times as many critters and other beneficial organisms.Read more