A lot of people think that broccolini is just a younger broccoli crop, but in fact, it is a hybrid of broccoli and gai lan (Chinese Broccoli). With smaller florets and a thinner, more delicate stem than broccoli, it takes a bit less time to cook. It's also sweeter in taste, but just as versatile. Perfect for your frittata in the morning or in your stir fry at night. Know that you are getting four times more Vitamin A, as well as substantially more magnesium and calcium, than you would eating broccoli.
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Recipe: Cavatappi Pasta with Broccolini, Brown Butter, and Sage
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Adapted from Mostly Plants: 101 Delicious Flexitarian Recipes From the Pollan Family, Now Available at the Ecology Center Store
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Ingredients
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Kosher salt
- 2 bunches Broccolini (about 1 pound), ends trimmed, split lengthwise into halves or thirds depending on the thickness (or substitute broccoli rabe or broccoli)
- 2 tablespoons extra virgin olive oil
- 2 large cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1 pound cavatappi pasta (or your favorite ribbed pasta)
- 6 tablespoons unsalted butter, cubed
- 15 fresh sage leaves, torn
- 1/2 cup freshly grated Parmesan cheese
Instructions
1) Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
2) Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside.
3) In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside.
4) Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
5) Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water.
6) Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.
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Saturday Downtown Berkeley
All Things Sharp
Brokaw Ranch
Avalos Farm
Kaki Farm
Good Faith Farm
Orchard X
Golden Rule Organics
Lifefood Gardens
Flying Disc Ranch
Achadinha Cheese Co.
Little Fish
Kashiwase Farm
Stepladder Creamery
Happy Boy Farms
True Grass Farm
Solano Mushroom
Riverdog Farm
Smit Farms
Gattonelli
Frog Hollow Farm
Pomo Tierra Orchard
Higher Land Coffee
Tony's Kettle Corn + Crepes
Andy's Thai
Tamales La Oaxaqueña
Cafe Zambala
Beber Almond Milk
Big Little Bowl
Your Granola Garden
Laguna Garden Bakery
Morell's Bread
Obour Hummus
Phoenix Pastificio
Bolani
Coracao
Primavera Tamales
Bun Bao
Wild West Ferments
(every other week)
Sika Ethiopian Specialties
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Tuesday South Berkeley
Kaki Farms
Massa Organics
Oya Organics
Brokaw Ranch
Lifefood Gardens
Avalos Farm
Flying Disc Ranch
Good Faith Farm
Blossom Bluff Orchards
Solano Mushroom
Dirty Girl Produce
Kashiwase Farm
Stepladder Creamery
Riverdog Farm
Smit Farms
Frog Hollow Farm
Little Fish Co.
Queen of Sheeba Honey
Phoenix Pastificio
Base Camp Bakery
Bolani
The Fruit Tree
Tamales La Oaxaqueña (every other week)
Sika Ethiopian Specialties
(every other week)
Andy's Thai
Donna's Tamales
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Thursday North Berkeley
All Things Sharp
Pomo Terra Orchard
Little Fish
Happy Boy Farms
Green Thumb Organics
Massa Organics
Chinchiolo Family Farms
Golden Rule Organics
E&H Mushroom Farm
Riverdog Farm
Frog Hollow Farm
Phoenix Pastificio
Big Little Bowl
Donna's Tamales
All Things Sharp
Morell's Bread
Upland Apiary
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Leafy Greens & How to Cook Them
Saturday, February 26
11:00 am – 12:30 pm
Online Class
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Chef Alison Mountford of Ends & Stems, returns to the Ecology Center Classroom to lead this workshop and show you how to maximize the life of your greens.
She will show you some of her favorite recipes that use a healthy triad of greens.
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If you are a Women, Infants, & Children (WIC) cardholder, head to the Ávalos Farm stand. Efren Ávalos is one of the few farmers who has been able to lease his very own WIC card reader from the California Department of Public Health and make his products even more accessible.
You can find Ávalos Farm at our Tuesday and Saturday markets.
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Planting is Easy With B.A.S.I.L!
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Have you started planning your garden?Now's the time, and B.A.S.I.L, the Bay Area Seed Interchange Library, can help.
B.A.S.I.L seeks to promote diversity among our planet's seed stock by offering an abundance of free seeds and access to gardening literature. The center is located in the Ecology Center Store.
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Masks Strongly Encouraged at Market
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The Berkeley Farmers' Markets will continue to adhere to the City of Berkeley Public Health, CDPH, and the CDC's recommendations, for our mask requirements and policies. Given the current recommendations, masks are not required for attendees to enter the Berkeley Farmers' Market.
While it is not required, we respectfully ask those who are unvaccinated, or partially vaccinated to continue to wear a mask for the ongoing safety of our community.
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Farmers' Market Hours & Locations
EBT and WIC Fruit & Vegetable checks gladly accepted and Market Match incentives distributed at all markets.
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South Berkeley
Tuesdays, 2 - 6:30 pm
Adeline St. at 63rd St.,
Berkeley
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North Berkeley
Thursdays, 3 - 7 pm
Shattuck Ave. at Rose St., Berkeley
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Downtown Berkeley
Saturdays, 10 am - 3 pm
Center St. at MLK Jr. Way, Berkeley
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[Photo credit: Berkeley Farmers' Market Staff]
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