there’s so much wild shit out there like, they got a cross between brussel sprouts and kale now, it grows little kale nuggets, it’s weird

Im a huge fan of broccolini except idfk what to call it because that’s apparently a trade mark of the Del Monte corporation and other places call it “sweet baby broccoli” but that’s INACCURATE because it ISN’T BABY BROCCOLI it’s actually a cross between BROCCOLI and GAI LAN which yields the succulent floral broccoli tops combined with the crisp crunchy asparagus like stalk of the gai lan and altogether a super premium ultra vegetable. I love that shit

If you want broccolini tips i’ve been tossing it in a light lemon garlic vinaigrette and then throwing it on the char grill until it’s charred and people go omg your broccolini, it is a so amazing

Anyway what are some other good weird brassicas y’all enjoy

  • came_apart_at_Kmart [he/him, comrade/them]@hexbear.netEnglish
    6·
    5 days ago

    shredded kohlrabi to make hash browns. got that idea from some central European immigrants lady who was the only customer I ever saw get real excited about them.

    and long before the lighter, gentler kale gentrified tables, collards were the cooking greens of hungry workers living and working on the land. cold winters, hot/humid summers, collards don’t give a fuck. ferment em, boil em, cook em down with fats. yum yum, all day long, live forever.

    • trompete [he/him]@hexbear.netEnglish
      5·
      5 days ago

      Kohlrabi is also really good just eaten raw with some bread and cold cuts. You need to cut the outer gummy-like parts off. It’s nice and crunchy and subtly spicy not unlike mustard somehow.

      When I was a kid, my mom used to boil (or steam?) Kohlrabi and then serve it with a creamy dill sauce. I hated it. All the crunchiness is gone, the spiciness is gone, there’s only a hint of Kohlrabi left. It’s like she somehow managed make the water it was cooked in into a gel-like solid.