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ARUGULA

arugulaArugula

a.k.a "rocket" is in the same family as broccoli, kale, and cabbage; hence its slightly peppery, mustardy taste. Arugulas is full of vitamins A and C and like many greens, it provides lots of iron and calcium as well.

 

   Storage Tips:

  • arugula is best used within 3-5 days of harvest.
  • wash arugula and spin dry in a salad spinner; then put it in a plastic bag in the crisper drawer in the fridge.

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Pear and Arugula Salad (from Allrecipes.com)

Ingredients

  • 1 recipe Lemon Vinaigrette, recipe below
  • 2 red Bartlett pears
  • 12 cups arugula (about 8 oz.)
  • 1/3 cup dry roasted, salted sunflower kernels
  • 2 ounces Parmesan cheese, shaved
  • Shredded lemon Peel (optional)

Directions
1. Prepare Lemon Vinaigrette. Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and  seed pears. Cut each quarter in thin slices; add to dressing in bowl.  Let stand for 15 minutes.
2. Add arugula to pears; toss lightly  to coat. Transfer to serving platter. Top with sunflower kernels,  Parmesan, and lemon peel. Serve with remaining dressing. Cover and  refrigerate remaining vinaigrette up to 1 week. Makes 8 servings.

Lemon Vinaigrette

Ingredients

  • 1 tablespoon lemon peel
  • 1/3 cup lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra virgin olive oil

Directions
In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil.

 

Arugula Pesto (from Farmer John's Cookbook)  This is a good way to use a larger leaf, very peppery arugula. The cheese, pine nuts and oil helps mellow the arugula. This is delicious over pasta, tossed with roasted potatoes or steamed vegetables.

Makes about 1 1/2 cups

1/4 cup pine nuts
2 cups mature arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 oz).
1/2 cup olive oil
1 clove garlic, smashed
salt and pepper to taste

Toast the pine nuts in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant. Transfer the nuts to a dish to cool. Combine the arugula, Asiago, oil, garlic, and pine nuts in a blender or food processor; process until  thoroughly combined and smooth. Season with salt and pepper to taste.

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Three Rivers Community Farm         
Elsah, Illinois         

 

mailing address:
P.O. Box 122
Elsah, IL 62028 

618-946-7974
info@threeriverscommunityfarm.com


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