Your weekly breakdown of what’s in your Fredagsgrønt, plus suggestions and ideas for what to do with it.
Brought to you by Farm of Ideas, Fredagsgrønt is a weekly vegetable subscription service that provides you with fresh, local and seasonal produce throughout the summer – the same produce used by Relæ, Manfreds, BÆST and Mirabelle Restaurant & Bakery.
For more information and to subscribe, head to Farm of Ideas.
This week’s box includes:
- Herb bouquet
- Pac choi
- Cime di rapa
Cime di rapa: Sort of broccoli, a member of the mustard family and basically a turnip. What exactly is it? Who cares when it’s this delicious. Nutty, bitter and with a hint of almond, this leafy green is especially popular in southern Italian cuisine. Though it also survived the perilous journey to Ellis Island and has become a mainstay in Italian-American kitchens, popping up in hoagies and subs from New York City to Philadelphia.
We like to use it because it’s packed full of good stuff – it’s a source of a vitamins A, C and K, as well as potassium, calcium and iron. It’s also why you’re getting a healthy portion in this week’s Fredagsgrønt. It’s flu season after all…
There’s plenty to do with cime di rapa, though the most iconic dish is probably the orecchiette con cime di rape from Puglia. So we’re bringing you the best recipe, because, why mess with perfection?
Orecchiette Con Cime Di Rape
- 16 ounces (454 g) dried or fresh orecchiette
- 1 bunch Farm of Ideas cime di rapa, ends trimmed, washed, and cut into bite-size pieces
- 6 tablespoons extra-virgin olive oil
- 5 cloves garlic, sliced
- 4 anchovy fillets
- ¼ teaspoon red pepper flakes
- If using fresh orecchiette, add the cime di rapa first and boil for 5-7 minutes. Drop in the fresh orecchiette and continue cooking until the pasta is al dente, 4-5 minutes. If using dried orecchiette, add the pasta and cime di rapa to the water together and boil until the pasta is al dente.
- Heat the oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes, and cook, stirring with a wooden spoon, until the garlic is golden and the anchovies have broken down.
- Scoop out about 1 cup of pasta water and set aside. Drain the pasta and cime di rapa, then add it directly to the pan with the garlic and anchovies. Toss together quickly, adding the leftover starch water as needed and making sure you evenly coat the pasta with the garlic and oil. Enjoy!
Let us know how you got on by tagging your dishes with #fredagsgrønt on Instagram!