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Piracicaba (peera-see-CAH-bah) is a hybrid of broccoli and rapini, developed in Brazil.  Our market neighbor Pete, of Lost Pond Farm, introduced us to it, and we owe him one--this is a wonderful vegetable.  It has the flavor of broccoli, but sweeter, and the small "heads," the stems, and the leaves are all tender and delicious.  It's great raw, or steamed just until the stems are tender.  You can substitute it for broccoli in quiche or add it to a stir-fry.  And, unlike broccoli, it thrives all summer long.

Harmony Dip for Piracicaba:  (raved over by Harmony School's 3rd and 4th graders) These quantities are approximate--taste and adjust to your satisfaction:  Mix together about 1/2 cup of mayonnaise, 1/4 cup of extra virgin olive oil, 2 tablespoons of vinegar, 1-2 tablespoons of honey, and salt and pepper to taste.  You can also add minced chives, and/or crushed garlic.  Add a little water if it's too thick (and a little more mayo if that makes it too thin).  Serve with raw piracicaba, lettuce leaves, or other veggies.