>Summer/Fall Week 18: The Greens are Upon Us

>

THIS WEEK’S SUBSCRIBER MENU:

• “Buttercup” Winter Squashes
• “Purple Majesty” Potatoes
• Garlic
• Brussels Sprout Tops (use like Kale)
• Carrots
• Celery
• Arugula

PUMPKIN PATCH: We have a great pumpkin patch this year! For now each family is allowed 5 pumpkins, and you can pick them up on our usual pick up days, either Tuesday afternoons or Saturday afternoons. Don’t forget to enter our Biggest Pumpkin Contest!

COMING SOON:
Spinach
Mustard Greens
Kale

ARUGULA & OLIVE SALAD
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

LEMON DRESSING
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.

OTHER ARUGULA IDEAS:
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.

Advertisements

One response to “>Summer/Fall Week 18: The Greens are Upon Us

  1. >Yum, those brussel sprout tops were incredibly delicious! We simply fried them up with a bit of olive oil and garlic, and wow, were they good!Sandy and Gene B.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s