Valley Bounty: Broccolini

Broccolini is a relatively recent cross of broccoli and kai-lan, a leafy Asian relative, and it looks a little bit like an elegant, elongated broccoli. Just like broccoli, you can eat the small florets and the long stems—and if a couple of the yellow flowers have opened, toss them in too! Cooked over high heat, it will retain its satisfying crunch. Try sautéing it with garlic, or add snap peas or fava beans if you’ve got them.

By Margaret Christie