Well, two mild sunburns and several sweat-stained farm shirts later and I'm just about ready to officially declare summer on Houston. We've been caught a bit off guard at the farm as of late... bouncing between cool, foggy lows in the 40's and some fierce highs near the 90's was not what I had in mind for February. But here we are, blazing onward into March. I'm ready with my cucumber and bean seeds. Kicking my tomatoes out of the comfort of their greenhouse and into the tumult of this cruel world. At this rate, maybe we'll have watermelons by April? Optimism!
Most every veg here is a familiar friend in our CSA world, but we are welcoming Wild Roquette Arugula into our farm share rotation for the first time in 2016! You'll probably notice that the leaves are MUCH larger than what you've normally seen in arugula plants. That's a signature characteristic of the Wild Roquette varietal. Throughout this spring, you'll have the opportunity to taste a variety of arugulas... yes there are more than just one kind... from Dragon's Tongue to Wasabi and beyond! Right now they're a *treat* though because the leaves have yet to acquire their typical punch. (You can thank whatever lingering chill Houston still has in its air...) So she's just a smidge peppery and oh-so delicately nuanced for your culinary enjoyment. We'll cross the spicy bridge when we get there, but never fear you've got a seasoned farmer on your side!
Arugula Salad with Strawberries and Sorrel
1 cup of strawberries, halved or quartered
1/2 tbsp balsamic vinegar
Pinch of sugar
1 cup arugula leaves
1/2 cup- 1 cup sorrel leaves (depending on taste- it's lemony!)
1 1/2 tablespoon olive oil
Salt and pepper to taste
Toss the strawberries in the balsamic vinegar and sugar until completely coated and allow to rest for 10-20 minutes. Gently mix in the arugula and sorrel with a pinch of salt. Drizzle with olive oil and add pepper and extra salt to taste. Enjoy!
And don't forget the tricks from last week's post if you need to simmer those spicy mustards!
And AND, those broccoli greens are just like collards, here are some tricks again.
(or, for my non-veg/vegan friends, psst... bacon)