Arugula, it’s a Ve-ge-table

Gardening this year has been rough and definitely I have had surprises.  One of which is the arugula.  I did not think that this leafy vegetable would make it because it has been so dry and very windy all spring.  However, it has also been cooler, which has helped the arugula flourish and there is still more to come.  If you have never tried arugula, I definitely recommend it, but I have to admit that I did not like it at first.  I thought the peppery flavor was very bitter. When I tried it again after several times, I finally got a chance to try some home grown and it reminded me of the peppery but velvety flavor of a rioja wine. I was hooked and put it in everything.  I actually crave this flavor like it is a soothing sip of smooth red wine.

I have never grown arugula, and when they sprouted, I thought they were weeds.  It was only after I pulled a couple out of the ground that I smelled the very strong scent and knew that it was arugula. I can recognize that smell anywhere and it makes my mouth water.  I enjoy arugula also because after cutting it, it will continue to grow.

Arugula is a healthy leafy green that is actually a cruciferous vegetable currently being researched for its cancer fighting properties.  It is packed with calcium and beta carotene, vitamins C and K.  Try it and try it again until you like it.  Grow it if you can because the taste is so much better.

Arugula Pesto

In the spring, this is what is in season. The peppery flavor of arugula is balanced out by a fruity olive oil and the richness of walnuts. Add it to pasta with grape tomatoes and a yummy lunch is born

2 cups of loosely packed arugula leaves (more or less)

1/2 c to one cup of toasted walnuts (toast in oven at 300 degrees until they smell fragrant and not burned) about 5 minutes.  I hear you can do this in the microwave, but I have never tried it.

1/2 cup grated parmesan cheese

1/4 cup good olive oil

1 garlic clove minced

salt and pepper to taste

Place all ingredients in a processor of some sort.  Add more olive oil in a slow stream, if the pesto is too thick. A blender would work, I even used my immersion blender which was not the most efficient way, but it worked.  It should be like a sauce and it is bright green.  Serve with pasta, potatoes, bread or use on grilled meats.  The possibilities are endless.  Now this may not go over well with kids, but tell the older ones that they eat green stuff all the time.  You know fruit gushers, fruit loops, green apple Jolly Ranchers.  Mix it in spaghetti sauce for a nice peppery kick. 

Research has shown that if you try a food many times, there is a good chance that you will develop a preference for it.  Not every food is this way, but most are.  It could take up to 20 times before this happens. This phenomenon is much more common in children, but adults can do develop a preference too.  I know for women, pregnancy has a lot to do with it.  I never used to like eggs or tomatoes and now I love them and eat them together for breakfast.   

No Guts, No Glory in the Garden

Aahh…Or at least that is what I should be saying since this is the first week that I do not have to go to class or do assignments. I enjoy school and learned a lot, but I really need a break…or so I thought. This blog entry is so late. I am slacking. I am still playing catch up and finally finished planting all of my summer veggies. A little late, but the danger of frost barely passed which a strange thing for New Mexico. Luckily we have long hot summers so this should not affect the growing season. On a side note, the 2011-12 Farmers' Almanac has predicted a cooler year. (I am such a nerd, I read the Farmer's Almanac like I am some sort of real farmer. Don't hate!) I am proud to say that I have been able to harvest some arugula and it was dang tasty. I can't wait to make a pesto out of it.

Being that this has been the largest garden I have every grown I have definitely been busy. Since eliminating undue distress in my life, like my old job, I have freed up brain room for more projects like this, but it does come with its own frustrations. However, the real frustration is that I have to trust something besides myself and it is intangible. Like a baby, I have to care for it and provide nutrients and a safe environment, but then leave it to do its own thing. Gardening teaches me a lot about patience and faith, although, I am guilty of digging up seeds to check if they are growing which kills them. I have this terribly bad habit of needing to control everything and this has never been a pleasant thing because it launches me in constant worry and blocks out any support that others want to give. Aside from that, I will eventually relent and lose control using tools like procrastination, hostility, and impatience. So I am learning in the garden. Pulling weeds really satisfies this urge. (I know it feels good because I often see my sister, Sage randomly pulling weeds in random places including my yard.)

I think in the next few years, I will hopefully gain more perspective in faith because the design of growing things. I used to plant seeds and take for granted that they will grow if watered properly, which is true. But what is inside the seed is miraculous. It has enough starch to bring it to life and emerge from the dark earth. The seedling has the strength to push through the ground to get some sun. I get really excited when I see the cracks in the ground knowing that a sprout is coming up. I can see why poets, artists, and musicians mention gardens in their works. I don't know if others feel exactly the same, but I have a hunch that this could really help build self-efficacy, trust, and patience in those whose lives experience more hardship than joy. Researching this will be a large part of my summer. Okay, recipe time…

Spring Pea Pesto

10 oz of sweet peas shelled and blanched. The easiest way is to get peas from the freezer section and thaw.

¼ -½ c grated parmesan cheese

1 clove garlic

A little salt

A lot of pepper

1-2 tbl of fresh mint

¼ or more of olive oil

Combine all ingredients in a food processor or blender. I imagine if you mince the garlic, you could easily smash with a bean smasher, fork, or the end of a wooden rolling pin. Add more olive oil to desired consistency and store in airtight container. I boiled up some red potatoes and used this as a base for my own potato salad. I also spread it on bread. I bet it would taste great on a ham sandwich. A delicious addition to pasta with sautéed onions and lemon zest. Use a good olive oil. Trader Joe's has a great special harvest olive oil which is very fruity and peppery. Whole Foods 365 brand of olive oil is also really good. Both are cheaper than olive oil at the standard grocery store.

I'm Back

Well, I had a small hiatus due to an insane schedule and finding time to sleep or write assignments.   My schedule is starting to let up a little and I am ready to venture into projects that are a less demanding although, not every part of my schedule has been completely all work and no play. The past three weeks will bring me memories to cherish for years.  I actually have so much to share, that I will have to stretch it out over several blogs.  To summarize, I started a greenhouse project at my son’s school in hopes that it can be a larger garden for a school wide community service project. I am working on that now.  I finally put a project plan and research idea onto paper—more details on that later. There was Easter with family and two little toddlers that really grasped and tailored how they like to hunt Easter eggs.  I have had more facials than I can count thanks to Mom. Of course, we celebrated the most anticipated event for 2011 in our family— Stephanie and Rico’s wedding.  The proverbial cherry on the cake of all this family fun was Mother’s Day.  And within it all was great food and laughter.  (Wow this is getting pretty sappy)

I cannot emphasize enough about special it is to witness and experience the strengthening of bonds between others.  I love being part of a chain that is interwoven with others to make something warm and colorful like family.   Family is a coat of many colors and these colors all complement the other in some way although sometimes we may not think so.  I have taken off this coat to venture into life alone, but getting older and having a family of my own really taught me some lessons.  Families bring fruition in oneself and the capacity to share that harvest with others despite the growing conditions.  

With that, I will share a recipe that I made during all this in celebration of spring.

Gluten-Free Strawberry Rhubarb Cobbler

For the cobbler

½ cup of sorghum flour

½ cup of brown rice flour

1/3 cup of tapioca flour/starch

¼ cup sugar or sweetener of choice (if it is liquid, add with liquid ingredients)

3 tbls of cornmeal or almond meal

Zest of 1 lemon (optional)

2 tsp baking powder

¼ tsp of baking soda

½ tsp salt

4 tbls melted butter

1/3 to ½ cup of buttermilk

1 tsp vanilla

1 egg

For the filling

10-12 oz of diced rhubarb stalks

1 quart of sliced strawberries

1 tbls of cornstarch

½ cup – 1 cup of sweetener of choice ( I used ¾ cup of sugar)

Lemon juice from lemon

Mix all ingredients of fruit mixture and set aside.  Combine dry ingredients of cobbler and add milk and beaten egg and mix. Add butter and vanilla and mix again.  It should be a thick batter between the consistency of muffin batter and drop biscuit batter. Pour fruit into 8x8 inch square pan. I used a glass pyrex dish.  Disperse cobbler batter on top of fruit.  Put into a 325 degree oven and bake until fruit is boiling and top of batter is golden brown, 30 minutes more or less.