Arugula is sometimes also referred to as Rocket. It is a relative of the mustard family which might explain its tender zippy flavor. It is native to the Mediterranean region where it was wild harvested at one time.
Arugula is frequently used in green leafy salads but also enhances various other salads such as potato, pasta, or tabbouleh. It is excellent either on its own or pairs well with dried fruits, walnuts, citrus, avocado, and/or mild lettuce. This is yet another of the very healthy greens that you'll find in your CSA share. It is high in beta-carotene, calcium and vitamin C.
Arugula is supposedly highly perishable keeping only a day or two in the fridge, but fresh from the farm you'll probably find it will last a few days longer than that if not eaten sooner. I prefer to wash and dry it thoroughly and then store in a sealed container. You can also wrap the roots in a damp towel and store in a plastic bag.
- Arugula Pizza
- Pasta with Lemon, Creme Fraiche, and Arugula
- Sauteed Arugula with Raisins and Hot Pepper
- Buried Sweet Potatoes
- BLT Pasta
- Farm and Backyard Summer Salad
- Sauteed Radish and Arugula
Ken and I spent a couple of weeks in Italy one fall and fell in love with Arugula. We cherish each share that contains arugula and one of our favorite ways of preparing arugula is something we discovered in Italy. We had been perplexed by the item "rucola" on menus as the only translation we saw was "rocket," another name for arugula that we were not familiar with at the time. One evening we decided to try the vegetarian pizza with rucola and immediately recognized the peppery green on top as arugula. It was one of the best pizzas I've had.
To make Arugula Pizza just add a generous handful (or two) of chopped arugula to any homemade pizza as soon as it comes out of the oven. The heat of the pizza will wilt the arugula slightly and enhance the delicious taste. We especially like arugula on pizza made with pesto sauce instead of tomato sauce but it is great on either. We always make our pizza vegetarian and can say from experience that arugula goes well with any of your favorite veggie toppings including broccoli, mushrooms, olives, onions, roasted eggplant, peppers, summer squash, potatos, etc. I imagine it would also be fine with meat toppings if you so desire. Pizza is a great dish to experiment with and arugula is just another excellent topping to consider. - Liz
This recipe was adapted from Amada Hesser's "Cooking for Mr. Latte" by shareholder Anastasia Gilman. She says "It's easy, yummy, and filling, and impresses guests! You can add or reduce ingredients as you like, just keep an eye on the amount of lemon juice."
- 1 lb. linguine pasta
- 1-2 lemons (use Myer lemons if they are in season)
- 3 large handfuls arugula greens
- 1 c. creme fraiche (if you don't have creme fraiche, you can use half sour cream, half heavy cream)
- 1 c. grated parmesan or pecorino romano
- salt and pepper to taste (tastes better with ground sea salt and fresh pepper!)
- Clean arugula greens as needed; do this first or you'll be strapped for time!
- Put water on to boil for pasta; continue on to the following steps while you wait for it to boil.
- Zest and then juice 1-2 lemons, depending on how bold a flavor you want.
- Grate cheese; you can use more or less cheese as you like.
- Roughly chop arugula.
- When the water comes to a boil, salt water and then add pasta. When pasta is cooked al dente, remove and drain, **setting aside 1 c. of the water**. Add the pasta back into the pot, pour over the creme fraiche and lemon juice, and add salt and pepper to taste. Toss together a few times.
- Add cheese and arugula and finish tossing, so that the noodles are coated and the arugula is evenly distributed. If the pasta seems a little sticky (dry), add a little of the reserved pasta water. Serve immediately. You can serve with extra cheese on the side, if you like. Serves 4-6.
A quick and tasty way of preparing arugula that I got from the cookbook "Greens, Glorious Greens" by Jahanna Albi & Catherine Walthers. The greens shrink down considerably and the finished product disappears quickly so even if you scale the recipe make sure you have plenty of greens. - Liz
2 bunches washed and drained arugula leaves (about 5 cups)
2 tsp extra virgin olive oil
1 clove garlic minced (2 cloves if small)
a dash of hot red pepper flakes (to taste)
a handful of raisins or chopped dried apricots (I prefer the apricots.)
salt to taste
- If arugula leaves are more than several inches long slice in half.
- In skillet heat oil over low heat. Add garlic and red pepper flakes and cook for 1 minute.
- Add raisins (or apricots) and saute for another 2 minutes
- Stir in arugula, cover, and cook over medium heat for 4 to 5 minutes, until tender. Greens will be soft, rather glossy, and deliciously succulent.
- Add salt to taste and serve hot or at room temperature.