Arugula



Quick Facts

Type: Leafy Green Vegetable/Herb
Availability: June - October
Quantity sold in: Half-pound Bag
Flavor: Sharp
Use: Can be consumed Raw or Cooked
Grown in: Field
Grown by: Graduate Student
Processing: Sanitized



Storage and Preparation

Short Term Storage: Store greens unwashed in an open plastic bag in the refrigerator (3-5 days)
Long Term Storage
More information from ISU extension on:

Freezing
Canning

Preparation: Wash leaves under cool running water to remove dirt before cooking or eating.  If preferred, can be dried with a towel or a few paper towels
Cooking: Entire leaves can be sautéed and then mixed into pasta. Raw leaves can be baked onto pizza!



Pairings and Nutrition

Pairings: Arugula works well in salads, on pizza, or thrown into pasta dishes.
Nutrition: Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA  MyPlate recommendations.  Raw arugula has protein and many different vitamins and minerals.



Pak Choi Recipes


Ginger and Garlic Pak Choi
Ingredients:

  • 1 bunch pak choi
  • ½ inch fresh ginger root
  • 2 cloves garlic
  • 1 Tbsp. sesame oil (or olive oil)

Directions:

  1. Separate the pak choi leaves, wash, and cut off the chunky stalks.
  2. Slice the stalks finely. Roughly chop the leaves.
  3. Peel and grate the ginger. Peel and crush the garlic.
  4. Heat the oil in a wok until almost smoking. Add the garlic and ginger. Cook for 1 minute, stirring often.
  5. Add the pak choi stalks. Mix well. Cover and cook for 2 minutes.
  6. Add the pak choi leaves. Stir and then cook for 1-2 minutes, until they are just wilted

Honey Chicken with Pak Choi
Ingredients:

  • 1 Tbsp. vegetable oil
  • 1 red onion, halved, thinly sliced lengthways
  • 1 garlic clove, crushed
  • 3 large single chicken breast fillets, coarsely chopped
  • 2 tsp. finely grated fresh ginger
  • ¼ cup soy sauce
  • 2 Tbsp. oyster sauce
  • 1 1/2 Tbsp. honey
  • 1 Tbsp. sesame oil
  • 1 cup uncooked brown rice
  • 3 bunches baby pak choy, quartered lengthways

Directions:

  1. Heat the vegetable oil in a wok over high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the chicken and ginger, and stir-fry for 1 minute.
  2. Add the soy sauce, oyster sauce, honey and sesame oil. Season with pepper. Stir-fry for 8 minutes or until chicken is cooked through.
  3. Meanwhile, prepare the rice following box directions
  4. Place the pak choy in a heatproof bowl. Cover with boiling water. Drain.
  5. Divide the rice, pak choy and chicken among serving dishes. Serve.