Arugula | Basil | Beets | Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Celeriac | Chard | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini

Arugula

Arugula & Peach Salad with Almonds & Gorgonzola
Farm member, Angela Gustafson passed on this recipe. If I remember correctly, I believe she said she has also made it with blueberries which makes me wonder about trying it with raspberries – maybe even apples.

1/4 cup sliced almonds
1 T. Champagne or white wine vinegar
1 shallot, minced
1 tsp. Dijon mustard
3 T. olive oil
1 tsp. fresh lemon juice
4 small bunches arugula (or 2 normal)
2 medium peaches, firm but ripe, sliced
1/2 cup crumbled Gorgonzola (or other mellow blue cheese)

Toast almonds.
In a small bowl, whish together vinegar, shallot and mustard. Whisk in oil, then lemon juice. Season with salt and pepper to taste.
Combine arugula and peaches in a salad bowl and toss with just enough dressing to coat lightly. Sprinkle with Gorgonzola and serve, passing any additional dressing on the side.

Arugula Pesto
4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup pure olive oil
2 tablespoon pine nuts, toasted, plus 1 tablespoon
1/8 teaspoon vitamin C (optional)
1/2 cup freshly grated Parmesan

Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.

And, this note and recipe from Angela Gustafson: This is our favorite use for Arugula yet, which I improvised from a salad we ordered at a fabulous restaurant in Philadelphia called, Tangerine.

Arugula w/Honeyed Almonds & Manchego Cheese
Arugula, lightly covered in a Red Wine Vinaigrette* Honeyed Almonds** Manchego Cheese, slivered/shaved
Pile arugula (with vinaigrette) onto a large platter (or on individual servings plates). Top with honeyed almonds and Manchego cheese. Crack pepper over the top and serve with bread. FABULOUS!!

* one recipe I use is: 1/4 cup olive oil, 1 T. red wine vinegar, 1/2 tsp minced garlic, salt & pepper to taste
** I've tried covering almonds with honey and maple syrup, roasting in low heat oven and on stovetop...all work. One tip is to separate and cool on a plate (wax paper sticks and foil tears).

Pasta with Potatoes, Arugula & Rosemary
1 pound firm boiling potatoes
1 small red onion
About ½ cup extra-virgin olive oil
4-6 cloves garlic
Salt & Pepper
1 sprig rosemary
½ pound arugula
¾ pound penne or other tubular pasta
½ lemon

Preheat the oven to 400 degrees.
Slice the potatoes about 1/3 inch thick and toss them with a small amount of the olive oil, salt, and pepper. Spread them in a single layer in an oven proof dish or on a baking sheet and roast in the oven until they are golden brown and cooked through, about 15 minutes.
Meanwhile, wash the arugula, drain and set aside. Slice the red onion thin. Peel and chop fine the garlic cloves and the rosemary leaves. Put a large pot of salted water on to boil for the pasta.
When the potatoes are done, remove them from the oven and put the pasta on to boil. Heat a sauté pan, add some of the olive oil and sauté the sliced onion until it is soft and translucent and starting to brown, about 5 minutes. Lower the heat, add the potato slices, the garlic, and the rosemary, and toss together for a minute or two. When the noodles are done, drain them and add to the potatoes and onion along with the arugula. Add a squeeze of lemon juice and toss everything together. Drizzle a little olive oil over and serve.

Please email us your favorite recipes and we’ll pass them along. Thanks.

Arugula is rich in
vitamin C and iron.
It has been grown as a vegetable in the Mediterranean area since Roman times, and was
considered an aphrodisiac.