CSA Share Ninja Rescue: rhubarb and broccoli rabe

Rhubarb, in my garden right now

This year, I'm really enjoying the differences in requests for CSA Share Ninja Rescue help that are coming in based on a reader's geographic location. For example, this week we'll be tackling not only rhubarb, which is in season (albeit a short one) in the northeast, but also  broccoli rabe, which is plentiful for a reader in Colorado but generally more of a fall offering here in Vermont.

So keep those requests coming, no matter where you live.

As always, if you need help with a veggie, leave a comment below or send me an email before this coming Friday. Recipes suggestions are posted on Mondays.

On to this week's recipes...

Rhubarb

My sister calls it "that stuff that looks like red celery" in the store. Yep, that's it. If you buy it from a store, farm stand or farmers market, you will get stalks only; if you pick your own, be sure to remove the leaves as they are extremely toxic.

Rhubarb is fun in that just a little bit of cooking turns it from super-tart to super-sweet. Its season is short, so snatch it up while you can find it. Don't worry about getting too much -- clean it, chop it and freeze it so you can use it all year long.

• Rhubarb oatmeal: An easy and hearty breakfast -- definitely a favorite in our house.
• Rhubarb johnnycake: Another great rhubarb breakfast idea from Eve at Garden of Eating.
• Rhubarb-infused hooch: Does this, from Jessie at Rurally Screwed, count as drinking your vegetables, like V-8 juice? (snort)
• Strawberry-rhubarb drop scones: Easy and gorgeous -- and perfect for either teatime or breakfast.

Broccoli Rabe

This nifty veg is also called rapini. Under either monniker, think of it as broccoli's snazzier cousin. But with rapini, you eat the tender leaves as well as the little florets. It can be bitter when raw, so you might want to consider quickly blanching it if you're not really cooking it way down in a recipe. 

Perhaps the best thing about broccoli rabe, though, is that it's Tony Bourdain's favorite vegetable. I swear, he said so in an old episode of No Reservations. And if Tony loves it, you know it can't be bad.

• Pasta with sausage, leeks and broccoli rabe: I make this Cooking Light recipe a lot, substituting real sausage for the turkey, of course, 'cause that's how I roll.
• Sauteed broccoli rabe: A nice side dish from Giada DeLaurentis -- the raisins are a great addition.
• Lemony asparagus and broccoli rabe over polenta: I love this vegetarian dish (and author Joanne Bruno's hilarious-but-accurate take on the end of winter in the Northeast), especially since asparagus is in season right now.
• Baked broccoli rabe with parmesan: You can always count on Mark Bittman to do wonderful things with veg and this is no exception. 

Have a great Memorial Day, U.S. readers. Non-U.S. readers: sorry, it's Monday again...