>Spring Week 10 (Arugula)

• Lacinato Kale
• Arugula (*see recipes at the end)
• Baby Bok Choi
• Chives
• Swiss Chard, Pea Shoots, or Radishes
• Leaf Fennel or Mint

• Spring Salad Mix
• Stir-Fry Greens
• Green Onions
• Rapini

Every year there is a bad week for subscribers. It is the week after the weather warms up drastically, usually in May, when all of the overwintered crops become overmature, but the newly-planted crops haven’t had enough time to grow for harvest. That happened this week, and as a result we just don’t have much selection. We have done what we can for you, and we promise that it will be better soon. Spinach is on the way, and so is the salad mix and braising mix. And we are planting more every day—the bounty is on the way!

Use Leaf Fennel as a licorice-flavored substitute for celery. It’s especially tasty in a tuna or chicken salad, or in a green salad. It can also be roasted or sautéed with mixed greens. The Baby Bok Choi can be used just like spinach—sautée or steam briefly and season to taste.

We start our winter make-up of four weeks next week, and our summer season will start in five weeks.

About 14 ounces Arugula
20 oil-cured Black Olives (Kalamata olives are tasty too)
2 slices firm-textured White Bread
1-1/2 tsp. Virgin Olive Oil
1-1/2 tbsp. Lemon Juice
2 tbsp. Virgin Olive Oil
1/4 tsp. Salt
1/8 tsp. freshly-ground Black Pepper
1. Preheat oven to 400°.
2. Wash the arugula, removing and discarding the tough outer leaves and stems. Dry it thoroughly, taking care not to bruise the leaves.
3. Pit the olives and cut them into 1/2-inch pieces.
4. Trim the crusts from the bread slices, and cut the bread into 1/2-inch cubes. Place the bread cubes in a bowl, add the 1-1/2 tsp. of olive oil, and toss to coat them well. Arrange the cubes on a baking tray, and bake them at 400° for 8 minutes, until they are well browned. Set aside.
5. In a bowl large enough to hold the arugula, mix dressing ingredients. Add the arugula to the bowl containing the dressing, and toss well to combine. Divide the arugula among four plates, and sprinkle the olives and croutons on top and around the greens. Serve immediately.

The pleasant nutty, slightly spicy flavor of arugula lends itself to being used fresh in a salad or on a sandwich, being puréed with olive oil into a pesto, or being sautéed briefly like spinach as a cooked green. It’s especially tasty with something salty like olives or strong cheese, or with a splash of vinegar or lemon juice. And it’s tasty with chicken.

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