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My partner loves the turnip tops (rapini or broccoli rabe), and every year we bought them and prepare a traditional italian pasta dish, 'Orecchiette con Cime di Rapa'. He asked me to grow some turnip tops, and so I sowed them last autumn.

The plants were almost ready to be harvested... when suddenly aphids killed them. One day they were green and healthy, the next yellow and dead. Unbelievable.

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I had sowed also a test plant in a pot, and it survived.
It was too small to prepare the pasta seasoning, but I cooked it anyway, and served it on a bruschetta (with a millet and marjoram bread).
They were so tasty that I cursed the aphids for hours!

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Turnip Tops (Broccoli Rabe) Bruschetta

Fry some minced garlic, anchovie fillets and a pinch of chili with some olive oil. Add the turnip tops and cook until tender.
Serve on dark bread slices.

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This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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