Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
Available summer through fall.
Current Facts
Surrey arugula is a cross between astro arugula and wild arugula, taking the best from both and offering a quick growing plant that reduces risk of disease.
Description/Taste
Surrey arugula is defined by its jagged deep lobed leaves and strong peppery and mustard like nuances. It is similar in appearance and flavor to its parent plant, wild arugula, yet it grows more upright and is more stout in its thickness.
Applications
Use wild surrey arugula as an herb or a salad green, just as you would wild arugula. It has a more peppery flavor than baby arugula, and can be wilted, cooked or eaten raw. Add wild arugula leaves to hot, cooked pasta, toss with parmesan cheese and mix until arugula is wilted. Combine wild arugula, shaved manchego, marcona almonds and a quince membrillo dressing for a Spanish salad. Puree wild arugula with garlic, pine nuts, pecorino and olive oil until combine then spread pesto on sandwiches or fresh pasta. Use herb arugula within a week of purchase and keep dry and refrigerated.
Ethnic/Cultural Info
Arugula is cultivated not just for its leaves. Arugula seeds have been historically used in Ancient Rome to flavor oil, as cited in the book, "Cambridge World History of Food".
Geography/History
Surrey arugula gets its namesake from Surrey, England, an historic county just southwest of London. Arugula has long been cultivated in Southern Europe and Italy and as early as the 19th century it has been naturalized in North America.
Recipe Ideas
Recipes that include Arugula Wild Surrey. One
is easiest, three is harder.
| Rutiz Farms | Homepage |
Seasons/Availability
Available summer through fall.
Current Facts
Surrey arugula is a cross between astro arugula and wild arugula, taking the best from both and offering a quick growing plant that reduces risk of disease.
Description/Taste
Surrey arugula is defined by its jagged deep lobed leaves and strong peppery and mustard like nuances. It is similar in appearance and flavor to its parent plant, wild arugula, yet it grows more upright and is more stout in its thickness.
Applications
Use wild surrey arugula as an herb or a salad green, just as you would wild arugula. It has a more peppery flavor than baby arugula, and can be wilted, cooked or eaten raw. Add wild arugula leaves to hot, cooked pasta, toss with parmesan cheese and mix until arugula is wilted. Combine wild arugula, shaved manchego, marcona almonds and a quince membrillo dressing for a Spanish salad. Puree wild arugula with garlic, pine nuts, pecorino and olive oil until combine then spread pesto on sandwiches or fresh pasta. Use herb arugula within a week of purchase and keep dry and refrigerated.
Ethnic/Cultural Info
Arugula is cultivated not just for its leaves. Arugula seeds have been historically used in Ancient Rome to flavor oil, as cited in the book, "Cambridge World History of Food".
Geography/History
Surrey arugula gets its namesake from Surrey, England, an historic county just southwest of London. Arugula has long been cultivated in Southern Europe and Italy and as early as the 19th century it has been naturalized in North America.
Recipe Ideas
Recipes that include Arugula Wild Surrey. One
is easiest, three is harder.| Lisa's Kitchen |
|
Red Lentil Soup with Baby Arugula |
