Posts Tagged ‘arugula’

CSA Share for 2013 Week Seven

I really loved the variety in our share this week, and we even got some delicious fruit!  In our share this week:

  • arugula
  • kale/swiss chard
  • mizuna
  • lettuce
  • green beans
  • cucumbers
  • zucchini/summer squash
  • cabbage
  • peaches
  • apples

How right Farmer Anne is when she says in our newsletter that some members are excited to see the arugula back this week.  I admit I was not a fan at all when I joined our CSA 15 years ago, but now it’s one of my favorites.  The turning point for me was when she wrote in a 2011 newsletter to cook some arugula and cherry tomatoes in olive oil, add hot penne pasta, cheese (I use feta), and lemon juice (see photo above).  I’ve been in love with arugula ever since.  Thanks, Anne!

I’m extra-psyched about the arugula this year because not long ago, I discovered my favorite pizza while eating out one night:  Prosciutto and Fig Pizza with Arugula.  I’ve found an online recipe here, but there are lots of variations out there, so take a look and give it a try.  (You could also make it simpler by adapting it to my Tortilla Pizza recipe.)

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CSA Share for 2012 Week Fourteen

This week I created a new page for this blog titled Recipe Box.  Check it out here or via the link at the top for a list of previous posts containing full recipes using our farm veggies.

In our share this week:

  • kale
  • collards
  • arugula
  • green beans
  • green peppers
  • potatoes
  • onions
  • delicata squash
  • apples

Those delicata squash in our share this week are another sign of the cooler season that’s upon us, along with the red-tipped leaves I’ve been seeing lately.  I say “good riddance” to those sweltering summer days, and I’m sure this cooler weather makes working in the fields all day just a little easier on our farmers.  I love any type of winter squash (but HATED it as a kid…go figure), and last year I even tried a cookie recipe using winter squash.  I’ve found it for you over at The Golden Yolk blog.  A very interesting cookie recipe, indeed, since it calls for olive oil as well as squash.  It’s titled Butternut Cookies, but you can absolutely use any type of winter squash.

Don’t forget to save those squash seeds!  Just toss them in olive oil and salt, and bake at 400 degrees till crunchy.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Two

I haven’t picked up my share yet for the week due to a crazy end-of-school schedule, but wanted to post for you today so you could get started with some ideas for this week’s veggies.  In our share this week:

  • arugula
  • mizuna
  • spinach
  • baby bok choy
  • Toscano kale
  • lettuce
  • kohlrabi
  • broccoli
  • lots of garlic scapes

As was said in this week’s newsletter, all the greens can get a bit overwhelming, but they are so tasty and good for you that it’s worth the effort to learn how to master a few easy recipes.  Here’s one quick and delicious recipe that I cooked up last night:  Soy-Sesame Kale over at myrecipes.com.  It’s even simpler if you dice up your farm garlic scapes instead of using garlic cloves.  Another thought is to combine all liquids/oils (making several batches worth) and store in a jar in the fridge;  then just shake and pour for the next time.  Also, I omitted the ginger and mirin and it was still super good.  Next time I’ll try adding honey.  Even though this is a “kale” recipe, it of course would be just as good if you substituted any of our other greens (bok choy, arugula, spinach).  As a finishing touch, try sprinkling sesame seeds or peanuts over the top.  Mmmmm…

But, let’s get back to kale.  After reading about it over at wikipedia, you will be even more motivated to remember it in your veggie drawer.  It’s nutritional value is truly amazing, and after learning about what its indole-3-carbinol can do for me…well, I’m SOLD!  😉

CSA Share for 2011 Week Eleven

Don’t you love pickup this time of year?  Those bags are heavy, with lots of variety inside.   In our share this week:

  • arugula
  • escarole
  • broccoli
  • cabbage
  • eggplant
  • leeks
  • carrots
  • tomatoes
  • green peppers

Today with that eggplant, I made baba ghanouj for the first time.  I followed this recipe over at littlebluehen.com, but cut it in half.  This version is a lot like hummus, and quite easy to prepare.  Having another eggplant recipe to choose from is always helpful.

I love cooking with leeks, and if it was cooler out I would make a leek and potato soup.  See my previous post for that recipe, and also a slaw recipe using our broccoli.  With the escarole, I think we’re going to make Farmer Mike’s Escarole, Beans, and Sausage recipe (see this week’s newsletter).  I’ve made variations of this, but this time we want to follow the recipe verbatim.

Also, I urge you to try Farmer Anne’s suggestion for using the arugula, of which I’ve been using a slightly-adapted version:  heat some olive oil, saute cherry tomatoes with a big handful of arugula, then add some feta, cooked penne pasta, and a little lemon juice.  I’ve been whipping up this little treat several times a week since reading about it in our newsletter from a few weeks ago (under the What’s New In Your Share This Week section).

CSA Share for 2011 Week Eight

We’re certainly getting a variety of veggies this time of year.  I was glad to see the radishes, arugula, and mizuna.  It took me a few years to really appreciate the mizuna and especially the arugula, but I really look forward to them now.  In our share this week:

  • lettuce
  • mizuna
  • arugula
  • bok choy
  • summer squash
  • radishes
  • cucumber
  • green beans
  • tomatoes

I took Farmer Anne’s advice from this week’s newsletter and sauteed up some arugula with cherry tomatoes, then added some penne pasta, feta cheese, and lemon juice (and pepper).  Fantastic!  The lemon juice was a very tasty touch.  I’ve also made a pesto with the arugula, just following my standard pesto recipe but replacing the basil with arugula (see my post from last year).

Since last year, my favorite way of enjoying those radishes is on bread with butter (see Radish, Butter and Bread over at whatscookingamerica.net).   Simple, easy and delicious.  And I have to say, wow, are those tomatoes are delicious!  They ripen up beautifully on the counter, don’t they?

CSA Share for 2010 Week Five

In our share this week is SWEET CORN!  This is the earliest that I remember us getting corn.  Of course we devoured all of it for dinner tonight.  Can’t wait for more.  Lots of other great stuff too this week:

  • beets
  • zucchini
  • cucumbers
  • Winterbor kale (the curly type)
  • swiss chard
  • arugula
  • lettuce
  • sweet corn
  • pick your own herbs, including parsley

A wash and spin of the lettuce, some chard, and some of the smaller beet greens made for a good salad tonight.  Then everything else went into the fridge (but the sweet corn went into our stomachs).  Tomorrow is the day that I will really sort through things and do some freezing.

Arugula Pesto

To make this pesto, I used a basil pesto recipe that I’ve had for years, and just replaced the basil with arugula.  There’s other, more complicated recipes that you can find online, but this is easy for me because I’ve been making it for years.  And, I think it’s good!

Arugula Pesto

  • bunch of arugula (about 4 ounces), washed and drained
  • 3 to 4 cloves garlic (or equivalent in garlic scapes)
  • 1/2 cup nuts (I usually use walnuts, but have also used almonds and pecans, or of course you can use pine nuts)
  • 2/3 cup olive oil
  • 1/2 tsp salt
  • Parmesan cheese (optional; I don’t usually add it)
Using a food processor (or you could try a blender), finely chop nuts and garlic.  Add arugula and continue to process.  Then add oil and salt and optional cheese.  Serve over pasta or spread onto bread or toast.
Pesto freezes very well.  I usually freeze in 1/2-cup servings.