Sweet, Sweet Sunday

Senoritas with Pepitas and Margaritas

Fresh pumpkins, like fresh coconuts, can often be a “pain in the butt” and is something that most of us are going to do very rarely…like probably once a year at Halloween.

So the very few times that we do actually chop the head off and then dive into its “skull” with a metal object, let’s be sure to take full advantage of this moment.

By gathering the seeds and roasting them.

(Sure, I know you can buy pumpkin seed all year long, but we are trying to progress into a zero-waste country, so how dare you simply throw them away?)

Those pumpkin seeds that so many of us simply throw away actually make a healthy, delicious snack…not to mention a key ingredient in many gourmet entrees—especially in countries of Eastern Europe and the Mediterranean.

1.Choosing Your Pumpkin…You can roast the seeds of any pumpkin, but if you’re actually going to cook with the pumpkin, be sure to read my previous posts.

2. Finding the Rest of the Stuff That You Will NeedIn addition to the obvious pumpkin, you will need a sharp knife, an ice cream scoop, a colander, and a towel..

3. Prepping the PumpkinHow you get your seeds out of your pumpkin depends on what you are planning to do with the pumpkin itself.

Attack the pumpkin from the top If you’re planning on carving your pumpkin to make a jack o’ lantern. Slice the pumpkin in half if you’re planning on roasting it.

Regardless of how you dive into your pumpkin, now use an ice cream scoop to start scraping out the pumpkin guts. In order to get all of the seeds, you’re probably gonna have to actually get your hands into the gooey mess also.

Collect the seeds in a colander as you get them out.

Once you have collected all, or at least most, of the seeds, rinse your seeds under cold running water to remove any pulp and fiber.

Pat the washed seeds dry with paper towels as you are sreading them out on a ungreased 15 x 10 x 1 inch baking pan.

Toss the seeds with melted butter, Himalayan or other natural salt, and pepper.

If you want youtr pumpkin seeds to have more flavor, you could also sprinkle them with grated Parmesan cheese, Italian seasoning, brown sugar, cinnamon, Cajun seasoning, and/or whatever else you want.

Stir to coat.

4. Prepping the Oven…Preheat oven to 350°F.

5. Pre-boilingMany people boil their pumpkin seeds before roasting them in order to make them  extra crispy, but this can be skipped if you need to.

6. Baking…Roast the pumpkin seeds at about 200 degrees for about twenty minutes, or until light golden brown and crisp, stirring once. You could also “roast” your pumpkin seeds in the microwave . To do this, place them in a single layer in a glass pie plate. Microwave them for about two or three  minutes, stirring after each minute, until the seeds are dry and crunchy.

7. Cooling…Cool at least ten minutes before serving.

8. Storing…Once you have roasted your pumpkin seeds and allowed them to cool, store them in an airtight container in the refrigerator. The seeds are usually best within the first two months, even though they may stay edible for several months.

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Sweet, Sweet Sunday

Peter Piper Pumpkin Picker

So this is the one and only time all year that all of us, or perhaps most of us at least, buy a pumpkin.

But how many of us would actually recognize the Great Pumpkin if we actually did see it?

1.PassionHalloween should be as fun as possible for your entire family. Don’t be like the lady that we all hate on the movie The Grinch who gets out her tape measure and actually measures the pumkin before buying it.

Never forget that the holidays—not only Halloween, but also Thanksgiving and Christmas—are supposed to be fun, Be passionate about spending time with your family, not spending more money than your neighbors did on the orange globe sitting on your front porches.

2. PerfectionThe pumpkin that you choose doesn’t have to be perfect. Choosing one with bumps and lumps have character.

3.Personal Preference…The perfect pumpkin is that one pumpkin that you or your child could never imagine leaving the PSL without—even though it isn’t the shape or size that everyone else is attracted to. Follow your heart, not the crowd.

4. PigmentationIt is okay if your pumpkin is not a bright orange like the ones that you see on children’s movies and books.

Even though many will say, “the darker the color, the better the pumpkin,” use your common sense here…most of us can tell if a pumkin is the “ugly duckling” of the pumpkin patch.

Just make sure that the top of the pumpkin, specifically around the stem, is not dull, because this indicates frost damage.

5. PitchThe pumpkin that you choose should have a deep, echoing sound when you pick it up, hold the pumpkin next to your ear, and knock on its side with your knuckles.

The louder the sound, the better the pumpkin.

6. PostBy “post” I simply mean the stem, but couldn’t come up with another synonym for the word “stem” that didn’t seem vulgar.

Anyway, the pumpkin that you choose should have a hard, dark green or black stem.

Squeeze the stem to test its firmness. If the stem is soft to the touch, it’s not an ideal pick.

The stem should not bend and break when you pick it up…that would be about like the trunk of the just-chosen Christmas tree snapping in two before you get out of the Christmas Tree lot.

7. Potholes…Gently press on the pumpkin with your finger to make sure that there aren’t any soft spots that indicate that the pumpkin has already started to decay and won’t last much longer.

The pumpkin should be firm all over.

Even though the pumpkin may look perfect from the outside, you do not want to start carving your pumpkin, only to find that it’s rotten.

8.  Profile…Choose an oblong pumpkin, as opposed to a round one. Round or oval pumpkins are easier to carve, have more workspace, and a bigger cavity filled with more seeds.

Choose a pumpkin with a flat bottom that sits well.

9. ProportionIf you are going to be using your pumpkin for baking and cooking, avoid those big pumpkins that are typically sold to be carved into jack-o’-lanterns, regardless of how appealing they may seem.

Those bigger pumpkins are definitely not the best when it comes to cooking and baking. In fact, bigger pumpkins are typically very stringy, bland, and watery.

Instead look for pumpkins that weigh from four to eight pounds and that are labeled as “sugar pumpkins” or “pie pumpkins”—such as Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina , Cinderella, and Fairy Tale.

If only big carving pumpkins are available, choose a winter squash like butternut squash instead, if you will actually be cooking or baking with it.

10. Punctures and Pimples…Choose a pumpkin that has no scrapes, brown spots, bruises, cuts, or holes on its surface. Any of these “punctures and pimples” will make your pumpkin rot faster.

11.Purpose…Choose the thickness of the walls of your pumpkin according to what you will be using for. If you are going to be making a jack o’ lantern, choose a pumpkin with thin walls. If you are going to be cooking with it, choose a pumpkin with thicker walls.

Sweet, Sweet Sunday

Make Mine a Tall

But there are times when the smallest cup just won’t do…

And there are times when the smallest pumpkin in the PSL just won’t do either…

So let’s take a look at the tall menu…

This is the size pumpkin typically used to carve Jack o’ Lanterns, and if you’ve carved your share of these pumpkins over the last thirty years as I have, you think of these pumpkins, and probably all pumpkins in general, as one huge stringy mess widh a dry, flavorless “taste”…just sitting there begging to be carved lavishly, to be placed in a corner where they will eventually rot and have to be thrown away, or at best being used as a soup tureen.

Make Mine a Tall

This category includes pumpkins that weight from eight to twenty-five pounds, and the most common varieties include…

Fairytale

  • Best for…cooking or baking pumpkin pies.
  • Size…about 15″ around and 6″ high
  • Weight…twenty to thirty pounds
  • Skin Color…dark green turns to an orange color when ripe
  • Shape…flat
  • Shelf Life
  • Texture
  • Flesh Color…bright orange
  • Vertical Ribbing…,deep

Make mine a Venti

(15 to 25 pounds)

The following are some of the most common monster-sized pumpkins—such as the world record pumpkin that weighed over 2,300 pounds

These are the great big huge ones that are proudly shown by their owners at county fairs and international pumpkin harvest festivals…where the pumpkins compete for bragging rights—such as a award, ribbon, cash prize, and notoriety.

These pumpkins are really now grown to be eaten because these pumpkins often lack the flavor of smaller pumpkins.

These pumpkins are really not good for carving either because scooping out the pulp can be a chore.

But they do make eye-catching displays on porches and in public places.

Some of the most common otf these pumpkins are,,,

  • Atlantic Giant
  • Big Max:
  • Big Moon
  • Dill’s Atlantic Giant
  • Mammoth Gold
  • Musquee de Provence.
  • Prizewinner
Sweet, Sweet Sunday

The Other PSL

By now if you’re anything like me, you’ve already spent half a paycheck on PSL’s, and your Starbucks membership has jumped from silver to platinum, completely hurdling over silver status.

But today I want to talk to you about another trend of this season…the other PSL…

 

…the Pumpkin Sales Lot…

The first time that I ever went to a “pumpkin patch” worth even mentioning was back when my girls were about five and seven…

That was about twenty years ago.

Up until that day I assumed that all pumpkins were orange and round, maybe even plastic since neither my parents or my husband for some strange reason never bothered to buy and carve the expected jack o’ lantern each Halloween…

We were doing good to simply put the tree up before New Year’s Day and take it down by Easter, right?!

Anyway, there I stood in that great big field of all shapes, colors, and sizes of pumpkins…and there I was with them wanting one of each different type…a white one, a green one, a blue one, a tall one, a squat ones, and obviously an orange one…

I felt the same way that I did when I lived in Germany and would travel places where the only words that I knew were numbers and the only phrases that I could say were…

“Where is the bathroom?”

“How much does it cost?”

Actually that’s the only three things that we need to know if it gets right down to it, right?

Anyway, here I was standing on American soil, speaking my native language, and all I could do was say “two” and point out what I wanted and ask how much it cost?

Flash forward thirty years…

Here I sit, fifty years old, getting ready to take the “resident four year old” to a huge pumpkin patch in the morning.

Hoping not to feel like a foreigner in my own country out in the country looking totally stupid by thinking that all pumpkins had to be orange and round…

So this year I’m brushing up on my pumpkin recognition skills, or at least taking this “cheat sheet” with us.

To keep things simple, I have grouped the most common pumpkins into three obvious, or at least obvious to any true PSL, categories—the tall, the grande, the venti, and the trenta.

And made a quick list of the characteristics of the most common varieties of each size that you are likely to see…

(I had originally planned on doing this as one post listing pumpkin varieties within each size group, but that article would have been longer than the “resident four year old”‘s  Christmas wish list and that of my two college aged daughters…so doing this in three segments)…

So looking at the smallest group of pumpkins first, let’s see what your options are…

  • Size
  • Skin Color
  • Shape
  • Shelf Life
  • Texture
  • Flesh Color
  • Vertical Ribbing

The Tall (2 to 8 pounds)

This category—the smallest available “cup”— probably are best suited for decorating the porch or front steps. even though these smallest pumpkins have a great tasting, buttery flesh that makes the very best pies, cookies, baked treats, soups-, and almost any other recipe originally calling for squash.

But if you don’t feel like taking the time to prep two dozen different pumpkins, you could always simply carve it, paint it, or hollow it out and stick a flower into it…

1.Baby Bear

  • Best for…pies, roasted pumpkin seeds…also makes an attractive bowl for serving soup, stews, and chili
  • Size…one to two pounds
  • Skin Color…deep orange
  • Shape…flattened

2.  Baby Boo

  • Best for…decorating because it’s supposedly inedible
  • Size…typically the size of your palm
  • Skin Color…bright white; which tends to turn yellow if exposed to direct sunlight
  • Vertical Ribbing…deep

4.  Baby Pam

  • Best for…pies because of its sugary, starchy, string-less, dry flesh
  • Size…three to four pounds
  • Skin Color…deep orange, yellow if immature
  • Texture…very smooth

5. Casper

  • Best for…pies and baking
  • Skin Color…bright white
  • Shape…more round than squat
  • Vertical Ribbing…slight ribbing

6.  Kakai

  • Best for…Although these pumkins are edible, they are better known for their blue seeds, which can be roasted
  • Size…five to eight pounds
  • Skin Color…gray with orange stripes or ribbing

7. Lakota

  • Best for…its butternut squash-like flavor.
  • Size…five to seven pounds
  • Skin Color…red with green and black markings
  • Vertical Ribbing… light

8. Long Island Cheese

  • Size…six to ten pounds
  • Skin Color…pale yellow or orange
  • Shelf Life…up to a year
  • Flesh Color…bright, deep orange
  • Vertical Ribbing…light

9.  Lumina

  • Best for…baking
  • Skin Color…bright white
  • Texture…smooth
  • Flesh Color…bright yellow

10.  Marina Di Chioggia

  • Best for…having a sweet flavor that makes it a favorite for cooking
  • Size…six to twelve pounds
  • Skin Color…green
  • Shape…squat
  • Texture…thick and warty​ skin
  • Flesh Color…yellow/orange

11.  Musee de Provence:

  • Best for…snacking because it actually has a rich, sweet, creamy, taste…often sold in slices in French markets
  • Skin Color…pale orange-yellow
  • Flesh Color…yellow-orange
  • Vertical Ribbing…deep and distinct

12.  Tiger

  • Size…about 5″ around and 3″ high
  • Skin Color…yellow with orange mottling
  • Shape…flat with recessed stem
  • Vertical Ribbing…deep at the top, then fading at the bottom

13.  White Ghost

  • Skin Color…pure white
  • Shape…squat
  • Flesh Color…bright yellow

14.  Winter Luxury

  • Best for…baking
  • Size…up to six pounds
  • Skin Color…unique netted-looking pale orange
  • Shape…round
  • Shelf Life
  • Flesh Color
  • Vertical Ribbing

Other varieities of  these smaller pumpkins that you might encounter include…

  • Baby Boo (white)
  • Jack-Be-Little (standard orange miniature)
  • Jack-Be-Quick (taller, darker orange)
  • Munchkin (uniform, attractive orange fruit)
  • Sweetie Pie (small, scalloped, medium orange fruit)
  • Lil’ Ironsides F1
  • Magic Lantern
  • Lil’ Pump-Ke- Mon F1
  • Merlin F1
  • Howden
  • Howden Biggie
  • Gold Rush
  • Mystic
  • Spooktacular
  • Tallman
  • Early Autumn
Sweet, Sweet Sunday

Pumpkin…The Why?!

Pumpkin is not only a highly low-calorie, nutrient-dense food that is rich in vitamins and minerals, but also help you have a healthier complexion, healthier hair, and more energy.

So let’s take a look at the specific nutritional level of pumpkin and how eating more pumpkin could be beneficial for diabetics…

First, a few nutritional facts…

Beta-Carotene…Beta-carotene is a powerful antioxidant that gives orange vegetables and fruits their vibrant color. Beta-carotene is easily converted into vitamin A…which in turn triggers the creation of white blood cells that fight infection.

This is important because consuming foods that are rich in beta-carotene may reduce your risk of developing certain illnesses, such as

  • age-related macular degeneration
  • asthma
  • certain types of cancer, including prostate and colon cancer
  • degenerative damage to the eyes
  • diabetes
  • heart disease

Calories...One cup of cooked, boiled, or drained pumpkin without salt contains 49 calories.

Carbohydrates...One cup of cooked, boiled, or drained pumpkin without salt contains 12.01 grams of carbohydrates.

Cholesterol…One cup of cooked, boiled, or drained pumpkin without salt contains no cholesterol.

Fat…One cup of cooked, boiled, or drained pumpkin without salt contains 0.17 g of fat.

Fiber…One cup of cooked, boiled, or drained pumpkin without salt contains 2.7 g of fiber. Canned pumpkin provides over 7 grams of fiber.

Although the recommended daily fiber intake is between 25 and 30 grams, most Americans typically only get 15 grams of fiber per day.

Fiber is important for slowing the rate of sugar absorption into the blood and promoting regular bowel movements, and supporting the digestive system in general.

Protein…One cup of cooked, boiled, or drained pumpkin without salt contains
1.76 g of protein.

Vitamin A…One cup of cooked, boiled, or drained pumpkin without salt contains more than 200% of the recommended daily allowance (RDA) of vitamin A.

Vitamin C...One cup of cooked, boiled, or drained pumpkin without salt contains 19% of the RDA of vitamin C. Vitamin C is important for the immune system, especially important on days like today when the temperature is lunging from 85 degrees today to about 50 degrees tomorrow.

Other Nutrients…One cup of cooked, boiled, or drained pumpkin without salt contains 10% or more of the RDA of vitamin E, riboflavin, potassium, copper, and manganese… as well as at least 5% of thiamin, B-6, folate, pantothenic acid, niacin, iron, magnesium, and phosphorus.

Finally, what benefits do pumpkin, pumpkin oil, and pumpkin seeds have to offer type 2 diabetics?

Pumpkins can lower your risk of getting type 2 diabetes, and help control diabetes, because of the powerful effect that plant compounds found in both pumpkin seeds and pumpkin pulp have on the absorption of glucose into the tissues and intestines.

Not only that, pumpkin also helps balance levels of liver glucose.

In fact, these plant compounds found within the pumpkin seeds and pulp have such an impact on diabetes that there is research being done as to using them in anti-diabetic medication.

So now I am headed out the door and to the nearest Starbucks for a grande PSL with extra sugar…after all, pumpkin is healthy, right?

Sweet, Sweet Sunday

One Bad Apple Actually DOES Spoil the Entire Bunch

Okay, you’ve picked the very, very best apple out of the entire bin of apples to choose from…

Congratulations on a job well done…

 

But, wait…

Choosing the very best apple will not matter at all if you neglect to take care of it properly when you get it home.

So what exactly are you supposed to do with your apples?!

 

There are actually three options as to where/how you could store your apples…

  1. Cool, Dry, Dark Space…Perhaps the best way to store freshly picked apples for the  longest period of time would be to  wrap them in paper, place folded-side down in a single layer on a tray, and store in a cool, dark, dry place—somewhere between  32°F and 40°F.
  2. Refrigerator…Sprinkle your apples with water and then store them in a perforated plastic bag in the coldest area of the refrigerator, They should stay fresh for two or three weeks.
  3. Room Temperature….Apples can be stored at room temperature for a short period of time, but check  apples stored at room regularly, because apples stored at room temperature will ripen faster than if were stored in the refrigerator.

 

Now for a few more quick tips on storing apples…

—Do not allow the individual apples to touch, because it is actually an established fact that one bad apple actually does spoil the entire bunch.

 

Keep your apples away from other fruits and vegetables if storing them in the refrigerator. Apples produce and emit ethylene gas, a gas that causes fruits and vegetables stored anywhere near them to ripen and spoil more quickly.

Even though this interaction between apples and other produce is usually considered a bad thing, you can also take advantage of this fact if you do actually need to speed the ripening of other fruits,

In order to do this, place an apple, with the unripe fruit, in a paper bag. Seal and make a few slits in the bag. Allow the bag to stand at room temperature for 2 to 3 days

 

Finally, regardless of how your apples are being stored, check them quite frequently to see if any apples have begun to rot.

Because one bad apples spoils the entire bunch.

Sweet, Sweet Sunday

How to Pick the Very Best Apples

Regardless which apple you are picking your apples from—Honeycrisp, Empire, Golden Delicious, Ambrosia, Spartam Mitsu, Jonagold, Ida Red , Fuji, Granny Smith…

And regardless which recipe you will be making with the apples that you have chosen…

There are always certain things to keep in mind when picking apples.

These things to keep in mind when picking apples include…

 

1.Quantity…Avoid those pre-bagged bags of fruit. They think that they are doing you a huge favor bagging the fruit for you so that you won’t have to inconvenience yourself, right?!

Wrong!!!

How long does it take to bag fruit, in the first place??!

Exactly?!

They just want to fund a way to sell apples that are still in good enough shape to be sold in a bag with more of the motley crew, but would never make it to the cart if you actually had to  pick that apple up with your own hand.

 

 

2. Season…It is important to buy your fruits and vegetables while they are “in season” in order to find the best quality.

Fruits and vegetables that are available “out of season” have been typically traveled quite a while from where they have been grown to where they are being sold, meaning that these fruits and vegetables usually, if not always, lacks the flavor of fruit in season.

We are now in the peak few months of apple pickin’ season—August until October.

After October, most of the apples that you will find available have been harvested in October and stored so that there can always be a supply of apples available, but these are hardly ever as good as the apples that you can find now…

 

3. Maturity…Another factor to consider when selecting apples is maturity, how ripe the apple actually was when it was picked from the tree.

Maturity is important because once an apple has been taken off the tree, that apple will not continue to ripen.

If the apple is not actually ripe when taken off the tree, the apple will not have a good flavor, texture, or color.

If the apple is not actually ripe when taken off the tree, the apple will not have the same storing capability and the skin will start looksing wrinkled after being kept only a short time in storage.

 

 

4. Texture…To tell if an apple will have a good texture, simply pick it up and make sure that it feels firm , and not squishy.

Another way to check the texture of the apple and make sure that the apple is ripe would be to flick the apple near the stem and listen for a dull thud.

 

5. Blemishes…Check the apple for any markings—such as bruising, blemishes, holes where insects may have entered, and any other -obvious signs of decay.

 

6. Weight...Pick the fruit up. If it’s heavy for its size, then you have successfully found yourself a good piece of fruit.

 

7. Color…Even though color is not always the best indicator of great produce, color can still be important.

Buy only apples that are brightly colored., not dull.

Brightly colored fruit has absorbed lots of sunlight, important for developing the  flavor of the fruit.

Dullness may indicate that the apple ss past its prime..

 

 

8. Smell…Smell the apple to make sure it smells fresh, not musty.

Note that not all apples will smell the same. The scent of the ale will vary between one variety and another. For example, Gala apples will have a stronger fragrance than most other varieties. Just make sure that the apple doesn’t stink.

Sweet, Sweet Sunday

Method to My Madness

Okay, I said that we were going to finish the entire Raw Foods Pyramid one tier at a time, but when you start imagining that your bedsheets are great big leaves of cabbage and start dreaming of Swiss chard and bok choy, you know that you really must take a break.
So instead of simply talking about the “How of Bok Choy,” I thought that it might be more worthwhile to talk about the different cooking methods and then use bok choy as the key ingredient using each of these methods.

 

I remember when I first got married, everything you know how to cook contained tomato sauce, ground beef, and pasta…you knew umpteen thousand different variations of this theme.

 

Next you moved onto baked chicken with its umpteen thousands different variations.
But now even after thirty-three years of enjoying, or at least having, my own kitchen, I still don’t feel like I have become the next contestant on any competition held by Food Network.

 

 

Instead of becoming the next Top Chef or upgrading to a commercial-grade kitchen, I would rather focus on learning to use basic cooking techniques to prepare healthy food for myt family—using the healthiest mtethod for each specific food that will capture the flavor of that food and retain the nutrients in foods, without adding excessive amounts of fat or salt.

Even though I have been talking about the Raw Foods pyramid, I still have a family to feed, a family that loves and expects cooked food at every meal and would never fully embrace the Raw Foods lifestyle.

 

But if you’re not willing to completely change to a Raw Foods diet, perhaps the next best thing would be to learn how various cooking methods affect the nutritional content of their foods.

So in this next series of posts, let’s check out the different cooking methods and when would be the best time to use which.

 

Sweet, Sweet Sunday

Beet Greens…The What Now?

(Dusclaimer…Okay, normally at this point I would be explaining HOW to use a particular food items on the Raw Foods Pyramid. This morning I have had a little bit of a time ctunch because the “resident four year old” has been begging me to go back into his room and sleep with him for the last hour…Sad but true, the “resident four year old” still sleeps with his grandmother…hopefully he won’t do that by the time he gets to college)…

 

 

So how do you know which beets, and obviously the greens that are attached to these beets, to buy?

1. The Beet Root…Things to look for…

  • Defects…Make sure that your beet roots are not cracked, soft, bruised, shriveled, or look very dry.
  • Organic…Buying product that is certified organically grown will decrease your likelihood of being exposued to contaminants such as pesticides and heavy metals. Look for produce that shows the USDA organic logo.
  • Scales…Beets with round, scaly areas around the top surface will be tough, fibrous, and strongly flavored.
  • Smaller beet roots…Choose smaller beet roots that are not more than 2-1/2″ in diameter. Anything larger than that will probably be tough and have a woody core.
  • Texture…The actual beets should appear crisp, not wilted or slimy.

2, The Beet Greens…The beet greens should appear fresh, tender, and have a lively green color.

 

 

What do you do with the beets/beet greens when you do get them home?

  • Cut  most of the green parts from the actual beets.
  • Place the unwashed greens in a plastic bag, searate from the actual beets.
  • Squeeze as much of the air out of the bag as possible before closing and placing in the refrigerator.
  • Your beet greens should stay fresh for about four days.

 

 

Why do certain foods need to be refrigerated?

Refrigerating produce will maintain the nutritional value of nutrients that are highly susceptible to heat—such as Vitamin C, vitamin B6, and carotenoids—from being depleted by the following four factors…

  1. Exposure to air
  2. Exposure to heat
  3. Exposure to light
  4. Length of time in storage

 

 

So in light of the fact that I have 1:45 remaining on my timer for the time that I devote to blogging each morning, lhere are a few ways to think about using that I hope to cover in my next post…

 

  1. Salad
  2. Saute
  3. Soups and Stews
  4. Lasagna and Pasta Dishes
Sweet, Sweet Sunday

Arugula…The How?

 

Okay, I’ve just added arugula to my grocery list, but what should I do with it once I get it home…

 

First of all, how do I know which bundle of arugula to stick into my grocery cart?!

Choose arugula that is fresh and crisp, particularly at the stem. Look for plants that have dark green leaves, not yellow. Refrain from buying arugula with leaves that are wilted, have dark or slimy spots, or yellow or brown edges.

 

Next, how do I store it, and how long will it stay fresh in my food rotter?

Arugula leaves will spoil quickly, so some care must be taken to help keep them as fresh as possible for as long as possible.

Wrap the roots of the arugula in a damp paper towel, then store in a plastic bag in the refrigerator.

Another option would be to place the arugula upright in a glass of water, as you would a bouquet of flowers, and then cover the leaves with a plastic bag before storing in the refrigerator.

Another point to remember is to not store arugula beside pears, apples or bananas, as this will cause its leaves to decay faster.

Plan on using within a couple of days after buying them.

 

So what should I make with my arugula?

One thing to remember when deciding how to use the arugula that you have purchased, is that older and larger leaves have a more intense peppery flavor than the younger and smaller leaves.

 

The tenderness and milder taste of the younger leaves make them a great choice for salads such as this one…

Arugula, Avocado, and Olive Salad

  • 3 bunches arugula
  • 1 sliced avocado
  • 1C sliced kalamata olives
  • 1/2C pine nuts

Dressing

  • 1/2C olive oil
  • 2 minced cloves garlic
  • 1tsp red pepper flakes
  • 2Tbsp chopped fresh cilantro
  • Juice of 1 lemon
  • 2Tbsp white wine vinegar

Roast the pine nuts in a shallow pan at 325 degrees F until brown. Combine the arugula, avocado, and olives. Whisk the dressing together. Pour the dressing over the salad. Top with pine nuts.

 

 

The larger, older leaves are better for steaming or using in sauces.

Arugula tends to sauté faster than kale and collard greens, and adds more flavor to a dish than spinach or Swiss chard. Often arugula is used along with milder greens such as watercress and romaine.

 

For example, try making your own version of the following pasta dish…

Sauté arugula in a small amount of extra-virgin olive oil. Season with freshly ground black pepper and freshly grated Parmesan cheese. Cook and drain pasta. Combine arugula, pasta, and whatever else you choose, such as grilled chicken.

 

Pesto…great served with pasta, burgers, sandwiches, or roasted and grilled meat

Blend arugula with the following ingredients…

  • 1/2C basil
  • 3 cloves garlic
  • 1/4C walnuts
  • 1/2C grated Parmesan or Parmigiano Reggiano
  • Juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 1/4 cup olive oil

 

A few more final ideas on how to use arugula…

  • Add a handful of fresh arugula to an omelet or scramble
  • Add arugula to your wrap, sandwich, or flatbread
  • Throw a handful of arugula and blend into a fresh juice or smoothie
  • Top your pizza with fresh arugula…this is very popular in the Mediterranean region.