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Wild Foraged Broccoli Rabe
Assumed to have escaped from an Italian-American farm in NJ years and years ago and gone feral, this sought after wild broccoli rabe thrives in this early spring season all over central to southern NJ. Delicious raw or cooked, but especially good in scrambled eggs or sautéed in good olive oil.
Due to its delicate nature, this item comes in a plastic clamshell.
Founder Tama Matsuoka Wong is a forager, weed eater, meadow doctor , lawyer and mother of three. She is the author of the backyard field guide and cookbook Foraged Flavor (Clarkson Potter June 2012) nominated for a James Beard award in 2013. After graduating from Harvard Law School and serving more than 25 years as a financial services lawyer in Tokyo, New York and Hong Kong, she returned with her family to Hunterdon County New Jersey and rediscovered her passion for the natural world. In 2007 she was named Steward of the Year by the New Jersey Forest Service. For media coverage about her work see Media page.
The practices used by Meadows & More are founded on a profound connection to and stewardship of the land. They cull invasive and nonnative adventive plants, aka weeds, and restore native plants and biodiversity, in collaboration with private landowners, organic farmers and conservation groups.
Store broccoli rabe unwashed in the fridge in its clamshell for up to a week. Use within 2 days for best flavor and texture.