|Arugula in flower|
In my garden there is overwintered arugula beginning to flower. Arugula (ah-roo-gu-lah) is a premium little green that you can find in bags in your local Kroger or whatever. I love, love, love it. It has a buttery peppery taste that is unique and delicious and is a member of that healthy group, the cruciferous vegetables (think broccoli, cabbage, etc.) And it is expensive and guess what else- it thrives in our area.
It takes over as a matter of fact. I mistakenly planted it with my lettuce thinking mesclun, slice, presto salads. But the arugula just crowds out the lettuce. It is not well behaved and is actually something of a vegetative thug.
|Crowding the lettuce|
And there is another problem as well. Turns out that I am the only person in my immediate circle who properly appreciates the culinary magnificence of arugula (rocket and roquette are other names it goes by). There is only so much arugula one girl can eat, and I have eaten it.
I will plant it again this spring, but not as much. Web sites say it is high in vitamins A and K, and also contains plenty of lutein, iron, calcium, potassium, trace minerals and phytonutrients. It keeps really well after it is harvested and is a very attractive dark green. It pairs up exceptionally well with pears and goat cheese. Of course, in my opinion, anything pairs well with goat cheese.
If you are a lover of arugula I would like to hear your favorite recipe or food pairing. I can't believe that I am the only Arkansan who really, really likes it- there have to be others of you out there. So get in touch, especially if you have veggies you want to trade for my anticipated arugula abundance.