Field Notes: Collardini
One of the many perks of growing food is the intimate relationship you can develop with the microseasons, and the edible perks that come with them. An example: collardini.
Never heard of it? We borrowed the moniker from South Carolina farmer Nat Bradford, who uses it to refer to the flowering shoots that bolt from a collard plant as the weather heats up. It resembles broccolini (a hybrid cross between gai lan and broccoli) or broccoli raab (an Italian variety of flowering broccoli). But with collards, these flowering stalks are more of an added bonus; the final harvest after a winter of cutting their large, flat leaves. It’s also a sign of shifting seasons.
When collards start to bolt, it marks the end of the harvesting window. It signals that the plant is sending energy away from the leaves, which leads to a deterioration in flavor. But the tender stalks, if harvested quickly before they toughen and turn bitter, are such a sweet parting gift.
This week, we harvested about 15 pounds of this collardini, and took it to the kitchen for a taste test. A more vegetal flavor than broccoli, but with a distinct sweetness (almost akin to early spring asparagus), these stalks are worth seeking out - but the only way you may find them is by growing collards for yourself.
