Arugala1@1020

 

I wanted to take a moment to appreciate arugula because, well, Donna had the urge to photograph it. These are from our local market and it’s probably the most tasty green I’ve ever had. How a green packs such a powerful taste, I don’t know (if anyone does, please educate me). Must be good for you! Even James likes this leaf. Thanks, Donna, for this photo. Love the intense pleasures of fresh arugula. It’s very stemmy so takes some picking, but it’s well worth it, especially raw but also lightly sautéed.

Working hard on revising this site design so that it’s easier to read. Thanks for everyone’s comments.

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6 Wonderful responses to “Arugula”

  • David

    Nice pictures and timely, just had a nice arugula pizza with fennel sausage. I like to make a pesto with the peppery beauty and throw in some leaves at the end to wilt with the hot pasta.

  • Allen

    My favorite pizza David, maybe a soft poached egg and some shaved parm. Like s&p, parm is the salty, arugula is the peppery.

  • David

    Indeed. Timing is everything. Tomorrow I will be making spinach/arugula bucatini citta del re. Citta del re is the Kingsville, MO, localized version of Amatriciana, including Arkansas bacon (a shoulder cut) and chopped grape tomatoes. Homemade pasta, of course. No red pepper flakes – tabasco on the side.

    I know it’s localized, because I invented it.

  • Alex

    My arugula is just beginning. I got it in the ground a little late (three weeks ago). I like it sautéed with red potatoes and enriched with cream and seasoned with a little mustard.

  • Danial

    When someone writes an article he/she retains the idea of
    a user in his/her brain that how a user can understand it.
    Therefore that’s why this paragraph is perfect.

    Thanks!

  • E Thomas

    I like to add small bunches of them to almost any red sauced pasta dish, especially if it has sausage or meat in it. Try adding a small bunch to meat stew. It adds a new dimension. Of course, they make GREAT salads!