Arugula

Saturday was a  nice early spring-like day.  After a difficult winter, I was so excited to feel a bit of spring in the air and so I rushed over to the Nursery and purchased all my seeds for my vegetable garden. Then yesterday I was rudely awoken to snow on the ground.  I guess that is how nature works. Well, snow or not, spring really is just a few short weeks away and early planted season will be upon us.

Have you thought about gardening for yourself this year?  How about just a container salad bowl garden?  With just a large pot you could grow a variety of lettuce and greens to make a delicious salad.  I would suggest planting some arugula.

Arugula, also known as wild rocket , garden rocket, rucchetta, rughetta or rucola (Italian) or roquette (french), has been around since colonial times. It has made a fashionable reappearance in the last decade. You may have had it atop a pizza or served with a little round of goat cheese.  It is peppery in flavor, tender and mustard shaped.  It is a relative of the radish and water cress, yet more intense in flavor.

Basic Use:

Arugula is an excellent addition to any mesclum salad, adding a sharpness of flavor. It is great for balancing sweet (like figs, pomegranates, raisins), sharp (goat or blue cheeses), salty (olives, capers or prosciutto), rich (creamy and mild cheeses, nuts and avocado), acid (lemon, grapefruit and vinegar) or bland (eggs, potatoes, and beans). When cooked, arugula loses it's bite and becomes softer in flavor.

Selection:

Arugula is sold year round at grocery stores.  You will find it in bunches, usually with roots still attached. Avoid bunches with bruised or yellowing leaves and/or waterlogged roots.  A slight limpness is not problematic.

Storage: 

Buy just what you need as arugula is very perishable..  Remove any undesirable leaves and wrap the remainder in a damp towel, enclose in a plastic bag and refrigerate. Do not keep for more than 2 days.

Preparations:

Sand will hide well in leaves, so a thorough washing is necessary. Cut off the roots, then submerge the leaves in lukewarm water. Swish leaves around well.  Let stand a moment, then gently lift up so that the sand remains in container of water. Repeat process 1-2 more times, until all sand is removed. Spin dry leaves, then wrap in a dry towel and return to refrigerator to chill until you are ready to use.

Give it a try:

Arugula and Goat Cheese Salad

1/2 pound arugula

1 small red onion, chopped

1/4 cup chopped walnuts

2 tablespoons balsamic vinegar

pinch of sea salt

1/4 walnut oil

1/4 pound goat cheese, cut into small pieces

Directions:

1. wash arugula, as instructed above

2. Place arugula in large bowl.  Top with red onion and walnuts

3. Mix vinegar, oil and salt together. Pour over arugula.

4. Top with goat cheese.