The raab overwintered nicely in the field. They have come up with flower buds and a combination of greens and stem. Depending on your taste you might find the bitterness of these greens pleasing or a bit overpowering. If you are in the latter camp, try sauteing them with 1-2 teaspoons of honey. The sweetness of the honey will balance the spiciness of the greens. Stored loosely wrapped in a plastic bag in the crisper drawer, these will last 3-4 days.
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Cress Raab
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