lots of bagged greens in this week’s crates,
in your crate
(don’t forget, we’ve got a Veggie I.D. page on our website, check it out!)
Tatsoi Thick, substantial, dark green – look almost like big, over-sized, individual Brussel Sprout leaves. Mild broccoli flavor, very good stir-fried and in soups. Really tastey raw, in fresh salads.
snap or snow peas
head lettuce or broccoli
community crate: arugula, salad mix, broccoli, green onions, tatsoi
(by the way, check out our recipe page, on our website!)
That’s a close-up of Arugula! fresh, slightly spicy, pungent, wonderful arugula! It is so fantastically tastey. This veggie, though, stirs strong reaction – you’ll have definite opinions about this green! tell us what you think!
A quick steaming, or a very quick pan wilting of arugula will settle the taste some – making it mellow and much more mild. This prep – wilting of arugula – is really good with a pasta dish. Arugula and pasta are fabulous together.
Or, eat it raw! Mix it with some of this week’s head lettuce, shredded. It’s really good and strong straight too. It’s got a flavor all its own!
3 cups lightly packed arugula leaves
1/4 cup olive oil
2 Tablespoons lemon juice
2 cloves garlic, halved
1/2 teaspoon salt
1 15-oz. can cannellini beans, rinsed and drained
1 medium tomato, seeded and chopped
Assorted crackers, vegetables, your favorite dippers
In a food processor bowl or blender container combine arugula, oil, lemon juice, garlic, and salt. Cover and process or blend until nearly smooth. Add cannellini beans. Cover and process or blend just until coarsely chopped and mixture is combined, it should be slightly chunky. Transfer bean mixture to a serving bowl. Gently stir in chopped tomato. Serve immediately or cover and chill up to 24 hours.
Arugula Pesto Recipe from Simply Recipes
- 2 cups of packed arugula leaves, stems removed
- 1/2 cup of shelled walnuts
- 1/2 cup fresh Parmesan cheese
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, unpeeled
- 1/2 garlic clove peeled and minced
- 1/2 teaspoon salt
1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Yield: Makes 1 heaping cup.
- Garlic Scapes – The flower shoot of the garlic plant. This can be used like a green onion, raw and finely sliced or like garlic, chopped and added to dishes. Cook scapes whole (top and bottom cut off) in butter in a pan until tender, a yummy side dish (if you carmelize them, they are out of this world!). You can roast these, super yummy. Fix them on the grill. Make a pesto. Super versatile.
just a few reminders
(these are hyperlinks, click on them if interested)