This week I think my arugula plants have grown about three inches. This spicy plant can be eaten in salads with an oil and vinegar dressing or used as a zesty garnish. We really like to top a just baked pizza with this richly flavored plant.
Yum
Arugula likes cool weather and a nitrogen rich soil. You can plant it when soil temperatures are between 45 and 60 degrees. Scatter the seed then cover with 1/4 inch of soil. It likes to be moist but not soggy. Because this plant grows so quickly I like to plant some about every two weeks to keep a good supply on hand.
A zesty arugula plant.
Here’s a tasty recipe for a quick summer dish:
Arugula with Pasta and Cherry Tomatoes
Serves 4
One package of pasta, (I like to use whole wheat)
About 8-10 cups arugula
Olive oil
1/4 cup fresh basil leaves
8 ounces cherry tomatoes, halved, (you can also use dried tomatoes that have been soaked for 20 minutes in boiling water to soften them up)
2-3 ounces goat or feta cheese, crumbled
Salt and pepper
Cook the pasta and drain it. Chop the arugula if the leaves are big. Heat a sauté pan over medium high heat and add a little olive oil. When it is hot, cook the arugula, letting the first few handfuls wilt completely, and leaving the last few just barely cooked.
Add the basil, tomatoes, cheese, and pasta with the last handful of arugula. Turn the heat to high and cook for another minute or two – until everything is hot. Remove from the heat and season to taste with salt and pepper and a drizzle of olive oil. Serve immediately.
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