I really like this time of 12 months when New Jersey’s produce season is simply getting began, and a number of the first and finest gadgets are arugula and dandelion greens. These immunity-boosting bitter greens are excessive in nutritional vitamins B, C and Ok and are a wonderful supply of antioxidants, which assist in detoxifying the physique.
All About Arugula
Also referred to as “rocket” or “rocket salad” in England and the U.S., “rucola” in Italy, and “roquette” in France, arugula originated within the Mediterranean and was launched to North America by Italian immigrants. It’s now in such demand by eating places that it’s cultivated worldwide and in greenhouses. Based mostly on its reputation, you’ll see folks rising arugula in tiny yard plots and even in pots on windowsills in New York Metropolis’s Little Italy. Few self-respecting Italian cooks will go with out it for lengthy.
Arugula has nice, easy, darkish inexperienced leaves notched in the direction of the underside of the stem. A member of the mustard household and intently associated to radishes, it has a pointy, spicy taste considerably much like watercress. If it has no chunk, it isn’t recent. Its peppery style truly will get stronger within the discipline because the climate will get hotter.
Choice, Storage and Preparation
Named from the French ‘dent de lion’ (or ‘lion’s tooth,’ referring to the plant’s serrated leaves), dandelion greens are wealthy in nutritional vitamins, minerals and different vitamins. Photograph courtesy of Susan Bloom
Out there year-round, arugula is most plentiful in spring and fall. At all times purchase arugula with roots hooked up. Whereas it’s going to lose zip and taste even with roots on, that may occur sooner with roots off. Search for shiny, tender, fresh-looking leaves with no indicators of yellowing, darkish spots or limpness. As a result of its taste and texture fades very quick, use arugula as quickly as doable after buy. If it’s important to hold it a day or two, don’t wash it or take away the roots; simply sprinkle with a bit of water, wrap in paper towels or a clear material towel, put it in a plastic bag, and refrigerate. Take away the roots and wash solely whenever you’re prepared to make use of it. Arugula tends to be very sandy, so make sure you wash it effectively, as you’ll spinach.
Arugula makes a terrific salad by itself, merely dressed with a bit of vinegar, olive oil, salt and pepper to style, and it provides a beautiful tart, peppery profile when combined in a salad of milder lettuces and greens. I believe it’s scrumptious on sandwiches (particularly tomato sandwiches) and added uncooked to pasta with a bit of garlic and oil (as a result of the new pasta steams it simply sufficient).
Or you possibly can sauté some minced garlic in olive oil, toss in a bunch of arugula, sauté briefly, and pour the combination over cooked pasta (the oil will choose up the flavour of the arugula). Watch out to not overcook arugula or it’s going to lose its attribute peppery taste. Arugula will be frozen or dried and used as an herb. When dried, it loses a few of its chunk, because it tends to do when overcooked.
New Jersey Dandelions
Most Italian folks love this bitter inexperienced as a result of it reminds them of the outdated nation. I didn’t have a style for dandelion greens after I was youthful, however I grew to like them as I received older .
The dandelion greens discovered at our markets are sometimes a chicory hybrid. These “cultivated” dandelions develop upright as an alternative of low to the bottom, have longer leaves that may measure 12 to 14 inches, and bear tiny blue flowers as an alternative of yellow flowers. True wild dandelions are seeded within the fall and harvested in early spring earlier than their yellow flower seems.
Although typically considered a backyard nuisance, there’s a lot to have fun with these native greens. Prized since historic instances for his or her medicinal properties, dandelions–each spring and summer time varieties–are exceptionally wealthy in nutritional vitamins, minerals and different vitamins. Whereas typically categorized as a weed, the dandelion is definitely a vegetable.
Named from the French “dent de lion” (lion’s tooth), referring to the serrated leaves, wild dandelions have a really quick season, solely a few month. The secret’s to choose dandelion greens earlier than the yellow flower seems; when the dandelion begins to flower, they’re normally too bitter to eat—except you’re a real Italian and used to the bitterness! The youthful greens are essentially the most tender.
In season from March to December, dandelion greens will be handled identical to spinach in most dishes. The youngest, most tender spring dandelions are splendid in salads or in stuffing for pasta and even sausage, whereas old-school Italians could prefer to eat them on their very own.
Garlic and olive oil work splendidly to mellow the bitterness. Younger leaves (cultivated or wild) are glorious uncooked in salads, the place they add a refreshingly tangy, barely bitter taste. Though their leaves aren’t as peppery, dandelion greens will be substituted for arugula in lots of salads. Cultivated varieties final all summer time into fall and pack all of the dietary punch of untamed dandelions with out a number of the bitterness.
My household and I take pleasure in consuming arugula and wild dandelion greens as a tribute to my late father, an Italian immigrant, and his complete technology. Hope you take pleasure in my spouse, Bette’s, well-known salad and a nostalgic nod to easier instances!
Bette’s Greatest Arugula and Dandelion Salad
- 1 bunch dandelion greens, rinsed and drained
- 1 bunch arugula, rinsed and drained
- ½ onion, thinly sliced
- ¼ cup pine nuts, toasted
- 6-8 cherry or grape tomatoes, lower in halves or quarters
- Dressing
- ¼ cup olive oil
- 2 tablespoons vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to style
Place dandelion greens, arugula, onion, tomatoes, and pine nuts in a big bowl and put aside. In a small bowl, combine dressing components collectively and pour over salad greens. Toss till effectively coated and serve.
About “Produce Pete” Napolitano
With over 65 years of expertise within the produce business, New Jersey’s personal “Produce Pete” Napolitano is a famend fruit and vegetable skilled, creator, and television character who’s appeared on a highly-popular phase on NBC’s Weekend At the moment in New York broadcast each Saturday mornings for over 28 years. For extra info, go to producepete.com.
About Susan Bloom
A daily contributor to New Jersey Month-to-month and a wide range of different well-known native and nationwide publications, Susan Bloom is an award-winning New Jersey-based freelance author who covers subjects starting from well being and way of life to enterprise, meals, and extra. She’s collaborated with Produce Pete on a broad vary of articles for over a decade.
