A thickly sown patch of arugula is about to go to seed. This plant really should be succession planted- sowing the seeds every week or every two weeks throughout the growing season. But, with all kinds of non-gardening stuff happening this year, it was easier to plant it all at once.
And now, there is a lot of it. First, I made an organic pasta salad, lining the bowl with bright green arugula leaves. I took it to a pot luck and it went over extremely well. Next, I made pesto, substituting arugula for basil, and using it as a topping for mashed potatoes. Mmmm, very tasty. Tonight, I made arugula salad. Try this and you will never go back to ordinary lettuce. And there is still more arugula out there in the garden. Ideas, anyone?
3 cups freshly picked and washed arugula leaves
1/2 cup almonds, halved
1 pear, cored and sliced
2 oz. chèvre (goat cheese)
your favorite olive oil viniagrette dressing
Cut or tear the arugula into bite sized pieces and place into a salad bowl. Add the dressing, and toss. Arrange the nuts, fruit and cheese over the top.
Substitutions: use walnuts in place of the almonds, and apple instead of the pear. -G.H.