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.