Arugula–
Arugula is a small delicate leaf, but don’t let it fool you, it packs a powerful peppery punch of flavor. The older the plant, the stronger the pepper flavor will get.
Arugula is used in salads. It is often blended with other greens to temper its peppery flavor. Arugula can also be cooked as you would other bitter greens.
Arugula will last a week in the refrigerator if you place it in a produce bag. You will get you best results using your arugula fresh out of the garden, or share box.
Vitamins, A, C,K, folate, calcium, iron, potassium
Whenever in the season it can become overwhelming with greens such as arugula, one trick is to wilt them.
Jess’s husband is not a fan of arugula (honey, please don’t read this next part) but he has eaten wilted arugula many times unbeknownst to him. When wilted, it loses some of it’s spiciness and becomes much milder to the tongue, making it much easier to pass off as spinach to someone that doesn’t like it. To take it a step further, toss it with garlic or Garlic Lime Aioli.
Check out our very first CSA365 kitchen video on how to whip up a garlic lime aioli. Yummy stuff on the CSA BLT! The “L” in this BLT is totally negotiable, depending on what you have, I used arugula on this one.
This earthy salad is the perfect way to start a hearty meal. Creamy goat cheese is a perfect accompaniment to a roasted beet, and the peppery arugula provides a fresh balance.
