Traditionally, Broccoli Rabe has been a winter crop. “Fall and winter are the peak seasons for production,” says Claudia Villalobos with D’Arrigo Bros. Co., of CA. “However, between the Imperial Valley and the Salinas Valley, we have been able to grow the supergreen year-round.”
Ready for harvest all at once
After the transition from the Imperial Valley to the Salinas Valley this spring, D’Arrigo Brothers Bros. Co., of CA was faced with the challenge of weather. “The days and evenings have become warmer and Broccoli Rabe is very sensitive to temperature,” shared Villalobos. When it gets warm, the crop grows really fast, starts to flower and the leaves become yellow. At that stage, it is too late to harvest. “We need to harvest when the leaves are still dark-green. This year, it got warm so quickly that the product was ready to be harvested all at once. As a result, there is a supply gap between the first and second crop of the season,” Villalobos mentioned.
Organic variety available soon
To educate consumers on the health benefits and versatility of Broccoli Rabe, D’Arrigo Bros. Co., of CA has hired celebrity chef Candice Kumai and celebrity nutritionist Keri Glassman. They promote the vegetable’s versatility as it can be grilled and sautéed, but is also a healthy ingredient for a veggie tray or a smoothie. “Many people don’t know that it is 100 percent edible,” said Villalobos. The vegetable variety has a shelf-life of 14-18 days and is sold in 1 lb. bunches as well as in a value-added bag: a triple-washed, 11 oz. premium-cut bag. In addition to this, D’Arrigo Bros. Co., of CA will launch an organic Broccoli Rabe line in July. “After a successful try-out last year, the organic version will be available year-round as of this summer,” finished Villalobos.
