Oct
28
Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini.
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Photograph by gourmetsleuth.com
About Broccoli Rabe
This is a leafy green vegetable that is frequently eaten in Southern Italy and has become popular in the United States. The vegetable has a slightly bitter taste and is frequently steamed or lightly sauteed in olive oil.
The Broccoli Rabe flower looks similar to the broccoli florets. Despite the name this plant is not a type of broccoli but it is in the same brassica family. One of the many health benefits of this vegetable is that it is rich in certain phytochemicals, including sulforaphane and indoles. These are chemicals which are proving to protect us against cancer.
Nutrition
Broccoli Rabe/1 cup raw
Calories
20
Total fat (g)
–
Saturated fat (g)
–
Monounsaturated fat (g)
–
Polyunsaturated fat (g)
–
Dietary fiber (g)
–
Protein (g)
3
Carbohydrate (g)
4
Cholesterol (mg)
0
Sodium (mg)
20
Beta-carotene (mg)
7.6
Vitamin C (mg)
72
Nutritional information provided by WholeHealthMD.com
Oct
28
Saturday in the Garden
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Weather:
What a beautiful fall day. It was very cold this morning, by noon it had warmed up enough to venture out of doors. The sun was warm and the day was bright. The sky was clear and very blue.
Plantings:
None
Activities:
Pulled dead vegetables out of the raised beds, tomato plants, zucchini, beans. It is so sad to have to do this.
Weeded around the raspberries.
Need to winter over Asparagus.
Miscellaneous Notes & Observations:
I still have lettuce growing, very slowly.
Green onions and leeks are still going strong.











