Well, Trevor and I have the same reaction to our arugula.
We planted it inside at the end of March, transplanted it in the garden in mid-April and now we are under attack.
We haven't bought greens from the store in over a month because we're already harvesting from our own garden (oh yeah, we have an awesome garden). So far we've eaten lettuce, spinach, chives, basil and the prodigal arugula grown by our own 4 hands (2 each, we're not some freaky monster). Trevor even sampled two pea pods that were the unfortunate early birds.
|We will soon make a sign of a lettuce and a bee - we're pun geeks like that|
I really do like arugula because it is rich in antioxidants and vitamins C, A, K (close enough to "cake" for me). Also, it's a cruciferous vegetable and since I don't like the mother of all cruciferous vegetables - the almighty broccoli - I'm thinking arugula should be a good replacement.
Here's one of the many arugula salads we made this week:
Arugula and peach salad (serves one hungry, veggie-loving couple)
10 arugula leaves
10 lettuce leaves
5 baby carrots
1/4 white onion
Slice and chop the ingredients and wonder why English has so many verbs for the same action (slice, dice, chop, cut, cleave, mince).
for the vinaigrette
2 tablespoons of olive oil
1 tablespoon of red wine vinegar or balsamic vinegar
1 pinch of tarragon
As I said before, the arugula has a bitter, nutty and peppery aftertaste and it just tastes better when it's complemented by other sweet ingredients. I chose peaches, tomatoes and onions because they all have a sweet taste. That's also why I avoided adding salt and pepper to the salad.
Try it and tell me if you like it.
Next, we'll try to make a smoothie and if that doesn't get rid of the arugula faster than it's growing we'll have to come up with some clever solution to use it to power our car. It's totally free whereas gas isn't.