Arugula
Arugula is a plant whose leaves are widely popular as a salad vegetable, although it is equally tasty cooked. Historically, it used to be wild-foraged or grown in gardens alongside plants like basil and parsley, but now it is commonly cultivated as a crop. It has a distinct, pungent flavor that adds personality to any salad dish. Arugula is an excellent source of fiber, vitamins A, C (to boost the immune system), K (for bone strength), B5 (for raising good cholesterol levels), and B6, as well as folate, calcium, iron, magnesium, phosphorus, potassium, manganese, thiamin, riboflavin, zinc, and copper. It also provides high levels of protein, and it helps to prevent cholesterol from sticking to arteries, lowers blood pressure, increases blood flow, improves blood vessel function, and lowers inflammation. Storage Tips Storing Fresh Arugula: As with all salad greens, moisture is the enemy, so resist the urge to wash your arugula before storing. It will come in a plastic bag loosely tied shut. Store it as is, unwashed, in the crisper drawer of your refrigerator, where it will remain fresh for 1-2 weeks. Quick Prep TipsArugula, like other greens, should be rinsed well and dried well before serving. Its bold, peppery flavor makes is well-suited for salads, as well as soups and pastas. Further Prep Tips Arugula Preparation: Arugula is best cleaned in a cold water bath. Fill your sink or a large bowl with cool water. Dump the arugula in and swish it around vigorously, gently rubbing the leaves between your fingers to loosen any dirt. Let it sit in the water for a couple of minutes so the dirt falls to the bottom. Transfer to a salad spinner or to a tea towel and dry thoroughly. The larger the arugula leaf, the more aggressive and pepper the taste. Smaller leaves tend to be slightly milder and sweeter. It's pungent flavor pairs particularly well with sweet mild lettuces like Boston and Bibb and dressing made with olive oil, balsamic vinegar, or lemon juice-based dressings. Arugula is excellent served raw in salads or pasta salads and is equally delicious when lightly cooked and added to pasta dishes, stir-fries, soups, or sauces. It will wilt quickly so quick sautéing with only minimum cooking time is necessary. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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