The Wenatchee World

Weather:

Weather

The latest extended forecast from The Weather Channel

Remove this weather forecast

Today

Hi82° Isolated Showers

Tonight

Lo61° Breezy

Friday

Hi83° Mostly Sunny

Friday Night

Lo54° Clear

Saturday

Hi84° Sunny

Saturday Night

Lo55° Clear

Sunday

Hi87° Sunny

Sunday Night

Lo60° Mostly Clear

Monday

Hi87° Sunny

Monday Night

Lo57° Partly Cloudy

Winemaker's Journal — An abundance of arugula

Send to Kindle
Print This
arugula3
Arugula with prosciutto, asparagus and linguini

Mid spring is when garden greens begin to flourish and you can start to eat truly tasty and healthy food again. Even if you don't garden yourself, local farmers markets and grocery stores are ready to sell you locally grown produce.

I look forward to the year's first hot spell when my rows of arugula, turnip greens, mixed lettuces, beet greens, chard and kale come up like crazy and insist that I pick and eat my weight in salads and lightly cooked leafy vegetables. I pile them on sandwiches and pizzas. I add them to soups, risottos, pilafs and quiches. They look good and add an illusion of health beneath a steak or ribs.

Greens are the easiest things go grow. Throw some seed, add water and they're very likely to come up within a few weeks. A patch of greens is a great way to get youngsters interested in gardening, producing their own food and eating vegetables they might not otherwise consider putting in their mouth.

Also known as rocket, arugula will grow and bolt quickly in summer heat. When the garden gets ahead of you, make pesto, substituting arugula for basil, and use on crackers, sandwiches and pasta.

My favorite dish is pasta tossed with fresh arugula. The peppery, slightly bitter green adds terrific flavor and freshness to any kind of sauce. Earlier this week I added a big handful of fresh-picked, washed arugula to my basic tomato sauce over orrecchetti (translates to little ears, but they look like little hats. Shells, spaghetti or any other pasta works fine too). 

Last night, I gave the greens more of a leading role, adding them to a lighter sauce of mushrooms, asparagus, a clove of chopped garlic and green onion sauteed in olive oil. I added one crushed cube of chicken bouillon, a glass of white wine and thin slices of prosciutto (or ham). If a little more liquid is desired, add a couple ounces of the hot water from the pasta pot.

When the pasta was cooked al dente (not totally limp), I strained in a colander and tossed it with the sauce, a squeeze of lemon, a large handful of arugula and a little crumbled feta cheese (or shaved parmesan). A perfect spring meal and very easy and delicious with a glass of chilled Pinot Gris or a dry Riesling.

All comments are moderated before appearing. For more information, please read the approval guidelines. Questions? See our Disqus commenting FAQ or our full commenting policy.

Comments Help

A few important points:

  • You must have a Disqus account to comment (your Wenatchee World login and Disqus login are completely separate)
  • You must provide your first and last name
  • Your comment must be civil

For more information see our Disqus commenting FAQ or our full commenting policy