Arugula

Fun facts:

• Varieties we grow: Astro
• Seasonality: Spring, Fall
• Crop origin: Arugula is native to the Mediterranean and was first cultivated in the 6th century B.C. Arugula has been around so long, it was even mentioned in the Old Testament of the Bible (II Kings 4:39).
• Health benefits: Arugula is high in fiber, phytochemicals and vital vitamins, including: Calcium (beneficial for bones, blood clotting, muscle, and nerve function), Potassium (vital for heart and nerve function, counteracts the harmful effects of sodium, and can reduce blood pressure), Folate (supports the production of DNA and cell production, especially helpful for pregnant women), Vitamin C (antioxidant that boosts the immune system, and helps absorb iron from food), Vitamin K (helps with blood coagulation), and Vitamin A (antioxidant, supports eye health, night vision, and immunity).

Storage Information:

Arugula is a tender salad green that has a nutty flavor succeeded by a peppery bite.  It is a good source of folate and calcium as well as an excellent source of vitamins A and C. To store, loosely wrap Arugula in damp paper towels and place in a plastic bag for up to 3 days in the refrigerator.

Temperature: 32-40F
Percent Humidity: 95% RH
Wash? can wash and dry before storage or right before use
How to Store: wrap leaves in a damp cloth or paper towel and store in a perforated plastic bag
Where to Store: crisper drawer in fridge
Best Used By: freshest 3-6 days
Maximum Storage: 10 days

Best ways to prepare: Raw, Sauteed

Featured Recipes:

Arugula Pesto

This pesto is a great way to spice-up your pasta or potatoes or other steamed vegetable.

Ingredients:
1/4 cup pine nuts (or walnuts)
2 cups mature arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 ounces)
1/2 cup olive oil
1 clove garlic, smashed
salt
freshly ground black pepper

Directions:
Preheat oven to 350ºF.  Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant.  Transfer the nuts to a dish to cool.  Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in a blender or food processor; process until thoroughly combined and smooth.  Season with salt and pepper to taste.

Farfalle with Arugula Gremolata

From The Vegetable Dishes I Can’t Live Without by Mollie Katzen

Ingredients:
3/4 pound farfalle (bow-tie pasta)
2-3 Tbsp extra-virgin olive oil
1 recipe Arugula Gremolata (below)
1/2 cup (heaping measure) crumbled gorgonzola
2-3 Tbsp golden raisins
1 cup very small, very sweet cherry tomatoes (optional)
1/2 cup minced walnuts, lightly toasted
Freshly ground black pepper, to taste

Directions:
Cook the pasta in plenty of boiling water until al dente.  Drain and transfer to a serving bowl.  Immediately toss with olive oil.  Add remaining ingredients, except walnuts and pepper.  Toss until thoroughly combined.  Serve immediately topped with the walnuts and a generous application of black pepper.

Winter Citrus Salad with Arugula

From The Kentucky Fresh Cookbook by Maggie Green
Although this salad calls for oranges, which are never grown in Kentucky, Maggie says the citrus pairs nicely with the peppery bite of arugula. Try it with some Florida fresh oranges!

Ingredients:
4 oz. baby arugula (about 4 cups)
6 oranges, peeled and sliced into rounds
1/2 small red onion, thinly sliced (about 1/2 cup)
2 oz. Parmesan shreds
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1/3 cup olive oil
1/4 tsp salt
1/2 tsp freshly ground black pepper

Directions:
Arrange the arugula on a large platter or in a large, shallow salad bowl. In another bowl, whisk together the vinegar, mustard, oil, salt, and pepper. Drizzle half the dressing on the greens and toss. Arrange the orange slices on top of the arugula. Scatter the red onion on top of the oranges. Drizzle with more dressing, and top with Parmesan shreds. Season with additional freshly ground black pepper.

More recipes:

Arugula and Bacon Quiche (vegetarian)
Arugula Pesto (gf, vegetarian)
Arugula Pesto Pinwheels (vegetarian)
Avocado and Cucumber and Tomato and Arugula (Salad), Oh My! (gf, vegetarian)
Cream of Arugula Soup (gf)
Farfalle with Arugula Gremolata (vegetarian)
Winter Citrus Salad with Arugula (gf, vegan)