I steamed the beans for just a couple minutes, leaving them al dente. And I made two large salads with the greens and a simple oil/vinegar/s/p dressing. The kids devoured their beans in under 2 minutes, asking for more. Then they tried my salad and practically attacked me for it! I'd say it was a huge success. They look forward to picking more tomorrow night.
Since then we've picked arugula almost daily for our sandwiches or small side salads at dinner.
Ok, this post is getting long, but I still have more to tell you! So I had been waiting and waiting for my broccoli to start sprouting its crowns. Was this like carrots and they grow underground, no, right? Well where are the crowns? The leaves were huge, the plants were the tallest in the garden, shading the little carrot seeds I threw in for good measure. So then I looked at the tag and googled the name: broccoli spigariello. Turns out it's some prized California heirloom broccoli rabe, in which you eat the leaves! It doesn't grow crowns at all. The leaves taste like a sweeter version of broccoli. Who knew? And I guess people go crazy when they see it at the farmer's market....the website said to buy it up like crazy whenever you can. So the kids and I went on a harvest spree and picked tons and tons of leaves.
I cooked them in some olive oil until slightly crispy, then sprinkled on pepper and pink salt (a house fave) and drizzled on a tad bit of honey. Again, everyone was begging for more! So the next night, we had it all over again. And then again! We have a ton of broccoli spigariello, maybe I should start selling it at Lucas's lemonade stand.