Your farmer David Silveira can cook. He’s got know how from seed, to sprout, to harvest, to the kitchen and dinner table.
David’s vegetables show up in the AHO produce box nearly every week of the year, and he and his wife Michelle, a teacher, also run their own CSA. If you ever find yourself in want of yet another source of seasonal recipes, their farm’s Facebook page is a great source of tested recipes from their ranch house kitchen.
We’re sending out our first round of Rapini this week, so it felt right to share one of the Silveira family’s go to rapini recipes: orecchiette con le cime di rapa.
Farmer David Silveira’s Orecchiette with Rapini
Chop both leaves and stalks of a bunch of broccoli rabe (also known as rapini and broccoli raab).
Toss with cooked orecchiette pasta, crushed garlic, and olive oil in a skillet over medium-high heat.
Top with shredded Pecorino Romano cheese. *Can be served with white wine and crusty bread.