Arugula is a spicy green common in East Coast and Italian cuisine. Top pizzas and pasta dishes with fresh arugula for a gourmet flare. This produce is also referred to in recipes as "rocket", "rucola", "rucoli", "rugula", "colewort", and "roquette." The peppery flavor pairs well with lemon.
Estimated Picking Dates: late June to early July
*Deluxe share item only
Cleaning/Preparing: Follow same procedure as for all salad greens. Wash all greens before storage! Fill sink or large bowl with very cold or ice water. Swish and soak greens for a few minutes to let dirt float to the bottom. Lift clean greens off the top of the water leaving the dirt behind. Repeat if very dirty. Shake off extra water or spin until very dry.
*Cold soak for 20 minutes can re-crisp wilted greens and then refrigerate in a sealed container to continue re-crisping.
If you want to make sure your greens are sanitized use the following procedure: Leafy Green Wash
1 cup distilled white vinegar
3 cups water
1-2 t. salt (optional) - enhances anti-bacterial properties
Mix the water and vinegar together in a bowl. Allow your greens to soak in the bowl for about 2 minutes, then rinse them well. Proceed with standard drying (spin or shake and roll in towel)
Storage: Follow same procedure as for all salad greens. Lay out fairly dry greens on a towel or paper towel, roll up the towel, seal in a plastic bag, and refrigerate. Or store in your salad spinner covered. Greens will wilt instead of crisping if the greens are not sealed in an airtight container/bag. The "Forever Bags" and Tupperware FridgeSmart containers are excellent storage options as well. I never put greens on the top shelf or back of the fridge due to the increased possibility of freezing. Properly washed and stored greens should last 5 days to 2 weeks in the refrigerator.
Watch "Salad Daze" episode of Good Eats for a visual instruction on caring for your greens and preparing them with perfection!
Preparing: If you have loose leaf arugula which you washed and stored properly, then your ingredient is already prepared. If you have arugula plants, remove leaves from the stocks. Use the leaves in your recipe. Save the stocks to make pesto or vegetable stock broth.
Featured Recipe: Fresh Arugula Salad
Other common uses: Topping pasta dishes, pesto, mix in with other salad greens. This green is served fresh, sauteed, or wilted.
Substitutes: Arugula is from the Brassicaceae family of edible greens, which also includes cabbage, broccoli, and endive. I interchange arugula with spinach, endive, and escarole in recipes. Kale can be substituted for arugula in recipes where the greens are sauteed or cooked.
*Deluxe share item only
Cleaning/Preparing: Follow same procedure as for all salad greens. Wash all greens before storage! Fill sink or large bowl with very cold or ice water. Swish and soak greens for a few minutes to let dirt float to the bottom. Lift clean greens off the top of the water leaving the dirt behind. Repeat if very dirty. Shake off extra water or spin until very dry.
*Cold soak for 20 minutes can re-crisp wilted greens and then refrigerate in a sealed container to continue re-crisping.
If you want to make sure your greens are sanitized use the following procedure: Leafy Green Wash
1 cup distilled white vinegar
3 cups water
1-2 t. salt (optional) - enhances anti-bacterial properties
Mix the water and vinegar together in a bowl. Allow your greens to soak in the bowl for about 2 minutes, then rinse them well. Proceed with standard drying (spin or shake and roll in towel)
Storage: Follow same procedure as for all salad greens. Lay out fairly dry greens on a towel or paper towel, roll up the towel, seal in a plastic bag, and refrigerate. Or store in your salad spinner covered. Greens will wilt instead of crisping if the greens are not sealed in an airtight container/bag. The "Forever Bags" and Tupperware FridgeSmart containers are excellent storage options as well. I never put greens on the top shelf or back of the fridge due to the increased possibility of freezing. Properly washed and stored greens should last 5 days to 2 weeks in the refrigerator.
Watch "Salad Daze" episode of Good Eats for a visual instruction on caring for your greens and preparing them with perfection!
Preparing: If you have loose leaf arugula which you washed and stored properly, then your ingredient is already prepared. If you have arugula plants, remove leaves from the stocks. Use the leaves in your recipe. Save the stocks to make pesto or vegetable stock broth.
Featured Recipe: Fresh Arugula Salad
Other common uses: Topping pasta dishes, pesto, mix in with other salad greens. This green is served fresh, sauteed, or wilted.
Substitutes: Arugula is from the Brassicaceae family of edible greens, which also includes cabbage, broccoli, and endive. I interchange arugula with spinach, endive, and escarole in recipes. Kale can be substituted for arugula in recipes where the greens are sauteed or cooked.