RE: Broccolini a cross between broccoli and Chinese kale

[Guest guest]

Good find, Iris. Thanks. When she told me "broccoli and asparagus," I kinda thought, "Gee, I didn't think broccoli and asparagus inter-married." Obviously, they don't! Sometimes we just want to believe what we hear, especially from cute little old farmers in overalls.

Nice picture of broccolini at that website, btw. That's exactly how green it is!

----- Original Message -----

From: oc9

Sent: Friday, July 11, 2003 7:36 PM

Subject: [ ] Broccolini a cross between broccoli and Chinese kale

According to http://www.cnn.com/FOOD/key.ingredient/broccolini/it's actually a cross between broccoli and Chinese kale.Iris> Found a new vegetable that's worth raving about, called "broccolini." The lady at our farmer's market said it was a cross between broccoli and asparagus. It's taste is delicious, somewhat milder than either asparagus or broccoli, and the stem texture is also in-between (very edible.) It turns brilliant bright green when steamed. Really pretty!

[Guest guest]

Do you know if it looks like broccoli or Chinese kale. I find the Chinese kale quite a good substitute all by itself for spinach, etc.

----- Original Message -----

From: oc9

@...

Sent: Friday, July 11, 2003 9:36 PM

Subject: [ ] Broccolini a cross between broccoli and Chinese kale

According to http://www.cnn.com/FOOD/key.ingredient/broccolini/it's actually a cross between broccoli and Chinese kale.Iris> Found a new vegetable that's worth raving about, called "broccolini." The lady at our farmer's market said it was a cross between broccoli and asparagus. It's taste is delicious, somewhat milder than either asparagus or broccoli, and the stem texture is also in-between (very edible.) It turns brilliant bright green when steamed. Really pretty!

[Guest guest]

It looks like broccoli but is brighter green. The flower is a somewhat smaller head, overall, but the "buds" are larger. The picture is excellent at http://www.cnn.com/FOOD/key.ingredient/broccolini

----- Original Message -----

From: jwwright

Sent: Saturday, July 12, 2003 8:33 AM

Subject: Re: [ ] Broccolini a cross between broccoli and Chinese kale

Do you know if it looks like broccoli or Chinese kale. I find the Chinese kale quite a good substitute all by itself for spinach, etc.

----- Original Message -----

From: oc9

@...

Sent: Friday, July 11, 2003 9:36 PM

Subject: [ ] Broccolini a cross between broccoli and Chinese kale

According to http://www.cnn.com/FOOD/key.ingredient/broccolini/it's actually a cross between broccoli and Chinese kale.Iris> Found a new vegetable that's worth raving about, called "broccolini." The lady at our farmer's market said it was a cross between broccoli and asparagus. It's taste is delicious, somewhat milder than either asparagus or broccoli, and the stem texture is also in-between (very edible.) It turns brilliant bright green when steamed. Really pretty!

[Guest guest]

Thanks,

I saw the picture but wanted to be sure that's what you saw in the market. When I go to the oriental market, they have so many things diff, it's confusing. Gai lon, eg, Chinese kale, is an excellent green for which no modification is necessary. But I sure hope the better veggies catch on - they are significantly better than spinach. Also, hard to grow. I see the chin cabbage more often and the Napa regularly. A welcome change from reg cabbage, for a vegetarian. There's also a chin mustard - much like that common in markets.

Regards.

----- Original Message -----

From: Suzanne Cart

@...

Sent: Saturday, July 12, 2003 11:22 AM

Subject: Re: [ ] Broccolini a cross between broccoli and Chinese kale

It looks like broccoli but is brighter green. The flower is a somewhat smaller head, overall, but the "buds" are larger. The picture is excellent at http://www.cnn.com/FOOD/key.ingredient/broccolini

[Guest guest]

Hello Suz, Iris, and CR ALL:

> On 11 Jul 2003, Iris wrote:

> According to http://www.cnn.com/FOOD/key.ingredient/broccolini/

> it's actually a cross between broccoli and Chinese kale.

The article gives 3 names for this interesting new veggie:

-- Broccolini (American name)

-- Asparation (Japanese name ... sounds like asparagus to me)

-- Tender Stem (European name)

" If the names asparation and broccolini don't catch on,

there's yet another name, used mostly by Europeans.

They simply call it " tender stem " and enjoy its

slightly sweet, slightly peppery flavor.

The unique thing is that the stems are tender and green.

BOTH broccolini florets and broccolini stems are

dark green in color and tender to eat.

Broccoli stems are tough and stringy and hardly edible

(unless peeled, and then they are not dark green).

So if broccolini costs more, maybe it is worth more.

It has the added phytonutrient dark-green color and

the tender edible dark-green stems.

-- Warren

========================== ===========================

-----Original Message-----

From: Suzanne Cart [mailto:massuz@...]

Sent: Friday, July 11, 2003 8:22 PM

Subject: Re: [ ] Broccolini a cross between

broccoli and Chinese kale

Good find, Iris. Thanks. When she told me

" broccoli and asparagus, " I kinda thought,

" Gee, I didn't think broccoli and asparagus inter-married. "

Obviously, they don't! Sometimes we just want to believe

what we hear, especially from cute little old farmers

in overalls.

Nice picture of broccolini at that website, btw.

That's exactly how green it is!

=============================== ========================

----- Original Message -----

From: oc9

Sent: Friday, July 11, 2003 7:36 PM

Subject: [ ] Broccolini a cross between

broccoli and Chinese kale

According to

http://www.cnn.com/FOOD/key.ingredient/broccolini/

it's actually a cross between broccoli and Chinese kale.

Iris

============================== ============================

> Found a new vegetable that's worth raving about,

> called " broccolini. " The lady at our farmer's market said it was a

> cross between broccoli and asparagus. It's taste is delicious,

> somewhat milder than either asparagus or broccoli, and the stem

> texture is also in-between (very edible.) It turns brilliant bright

> green when steamed. Really pretty!