Plump in the middle and tapered at the neck, the Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color
Tampoi are large, orange colored and smooth skinned, round fruits. They have a very thick pithy rind that surrounds a white, segmented, seeded flesh, similar in appearance to mangosteen.
Inventory, bunch : 0
This item was last sold on : 03/17/15
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Broccoli Spigarello has a peak season from mid winter into the spring months, however, it can be found sporadically throughout the year.
Spigarello broccoli is an heirloom variety considered to be the parent of broccoli rabe. The name Spigarello is actually a purposed American corruption of the plant's given name, Spigariello. Its real name is Cima di Rapa, which translates to "turnip top" but is also loosely translated to broccoli rabe. Names of plants vary depending on local usage, so it is not uncommon for Spigariello to also become known as Cima di Rapa or simply Spigarello. The American name Spigarello allowed the broccoli green variety's true origins to remain nearly undiscovered, a virtue that farmers enjoy, their seeds often untraceable, allowing for near growing exclusivity. There are dozens of Spigarello varieties, including Quarantina, Sessantina and Novantina. Some varieties are smooth-leaved, others curled.
Spigarello broccoli are wavy edible greens with thin fibrous stems. At peak maturity the greens will produce edible flowers but never large floret heads like common broccoli. The flavor of Spigarello is mild, slightly grassy and sweet and void of the bitterness often associated with field greens. Its texture is tender, succulent and crunchy.
Spigarello can be utilized in a similar fashion to Cavolo Nero (Black kale). It is recommended to trim the stems prior to culinary use. The leaves can be used as a salad green, wilting green or as soup green. Spigarello pairs well with anchovies, bacon, cheeses, especially aged sheep's cheeses and melting cheeses, cream and cream based sauces such as béchamel and hollandaise, garlic, citrus, legumes, peppers, potatoes, onions, shallots and vinaigrettes.
Spigariello is native to Southern Italy, specifically Napoli and Puglia. It is considered a primitive ancestral variety. It is a cut-and-come-again cool season crop that can withstand slight frost and will deliver multiple harvests per one singular plant. The only other prominent growing region outside of Italy is southern California. The seeds were "imported" from Italy in the late 20th Century and cultivated on a coastal farm near Seattle. The seeds exchanged hands and were planted along California's rich farming coastline in Carpinteria, a regions whose climate is similar to that of Italy's coastal regions. Seed catalogs now make several varieties available, allowing for even a home gardener to plant the once illusive green in any planting zone within the Northern Hemisphere.
Recipes that include Broccoli Spigarello. One is easiest, three is harder.
|TasteFood||Orecchiette with Sausage and Broccoli|
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