Marian Platt

The fun of shopping at farmers' markets is the expectation of finding something new - like arugula. Arugula, also known as Italian cress, rocket or rugula, is a bitterish, aromatic salad green with a peppery mustard flavor. Some say the flavor is reminiscent of radish, walnuts and bacon. It long has been extremely popular with Italians, but American palates often find its flavor too assertive. But it is a lively addition to an otherwise ordinary green salad.



Dancing winds green salad with feta

4 slices bacon

2 tablespoons olive oil

1/2 cup white vinegar

1 teaspoon each chopped fresh basil, rosemary, thyme and parsley

1 small red onion, chopped

8-10 mushrooms, sliced

1/4 pound spinach greens, washed and stems trimmed

1 cup arugula

1/4 to 1/2 pound feta cheese, crumbled

In skillet, fry bacon until crisp; drain, then crumble and set aside.

Pour off fat. In same skillet heat olive oil; add vinegar, chopped herbs, onion and mushrooms. Cook and stir over medium heat until tender. Remove from heat and set aside. Tear spinach and arugula into bite-size pieces and put in large bowl. Pour hot dressing over greens and toss. Sprinkle feta over salad, and serve at once to four.



Here's a nice dish for a summer evening - creamy fettuccine with leeks, corn and arugula

12 ounces fettuccine (3/4 box)

1 tablespoon olive oil

2 leeks (white and light green parts), cut into thin half-moons

4 cloves garlic, thinly sliced

1 cup corn kernels

1/2 cup dry white wine

3/4 cup heavy cream

2 cups arugula

1/4 cup grated Parmesan cheese

Cook the pasta according to directions on the box.

Heat the oil in a skillet over medium-high heat. Add the leeks, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until tender, 3-4 minutes. Add the corn and wine and simmer until the corn is tender, 2-3 minutes; stir in the cream.

Add the pasta, season with salt and pepper to taste, and toss to combine; fold in the arugula.

Sprinkle with Parmesan cheese and serve to four.



Arugula even is good in a sandwich - for each serving, toast one split English muffin. Stir together 1 tablespoon Gorgonzola cheese and 1/2 tablespoon softened butter; spread on both sides of muffin. Top with 1/4 cup arugula, 1 slice cooked and crumbled bacon, 1 fried egg and freshly ground black pepper to taste; close sandwich and enjoy!

Also good are chicken, beef or ham sandwiches with arugula.

When purchasing arugula, look for bright green leaves. It is very perishable and should be wrapped tightly in a plastic bag and refrigerated for no more than two days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using.

Food is one of the most important elements of our lives. It quite literally sustains us - we cannot do without it. Yet food is not simply fuel for our bodies and a cornerstone of civilization - good food is one of life's simplest, yet most satisfying pleasures. So check out our farmers' markets and enjoy summer's bounty - from their hands to your tables.

Copyright, Marian Platt, Sequim, 2010



Marian Platt can be reached at 683-4691 or via e-mail at mlplatt@olypen.com.