Eruca sativa, or arugula, is a salad green with a rich, pungent taste.
Packed with vitamins, the plant has been affectionately dubbed “nature’s multi-vitamin.” Here are a few quick facts.
Local Arugula Cakes
4
oz. cakesIngredients
- 2 lbs.
local arugula, washed and cut in a 1-inch Chiffonade
- 2
leek whites, washed well and diced small
- 2 tablespoons
butter
- 2 cups
whole milk
- 6
large eggs (local)
salt
black pepper
cayenne
nutmeg
- 2 tablespoons
grated Parmesan cheese
Directions
In a sauté pan, melt the butter and sauté the leeks gently until tender. Season with a little nutmeg.
Add the arugula, and season with salt and pepper. Cover and let steam for 2-3 minutes. Turn out onto a platter and let cool (save any juices).
Preheat the oven to 350°F.
Taste the cooled mustard/leek mix and adjust seasoning if need be.
In food processor, purée the mustard/leek mix with the milk and eggs. Season with a little salt, pepper, and cayenne. Pour the batter into baking dishes and top with Parmesan.
Bake uncovered for 15-25 minutes, until set and a toothpick comes out clean.
Serve as a side dish, or with a piece of toasted sourdough and Dijon mustard as an appetizer.
Facts about Arugula
Tips:
Avoid yellowing leaves, wilted leaves, or exces- sively moist leaves. To keep for up to a week, wrap leaves in a layer or two of paper towels and store in a loosely-closed Ziplock®.
Not your average salad.
Arugula contains about eight times the calcium, fi ve times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce.
Fiber & Phytochemicals.
Arugula belongs to the family of cruciferous vegetables, along with broccoli, kale, and cabbage. These vegetables are high in fiber and contain phytochemicals that are believed to help prevent cancer.
Disease-Fighting Antioxidants.
Arugula contains carotenoids, which can act as antioxidants and may aid in the prevention of diseases like cancer and macular degeneration.
