“Arugula: The Leafy Green That Bites Back”

Arugula: The Leafy Green That Bites Back

By Anna Nguyen, Americorps Community Food Fellow and Arugula Enthusiast

We’re baaaaack! Did you miss us? We missed you!

We closed our Monday Market last week in honor of President’s Day, but now we’re back and excited to see everyone at our next one, this Monday, 2/26!!

This week we are celebrating arugula, the lighter, leafier, but equally peppery cousin to the turnip!

 Also known as “rocket,” “rucola,” and “ruchetta,” arugula is a proud member of the Brassicaceae family, the same one that also contains broccoli, Brussels sprouts, and, of course, the turnip. This leafy green is often eaten in salads, providing an amazingly tart, peppery flavor. It often pairs well with strong flavors like salty cheeses and bright citruses. Arugula can also be cooked and added to dishes like pizza and pasta. Cooked arugula is milder than when eaten raw, but it still has a bit of a bite. Talk about waking up the taste buds! 

Arugula is also packed with beneficial nutrients and minerals:

vitamin K- important for blood clotting as well as bone mineralization and the absorption and excretion of calcium.

vitamin C- promotes wound healing and immune function. 

calcium, a vital mineral that the body needs to build strong and healthy bones. 

Strong bones and a strong immune system? Sign me up!

Aren’t you absolutely ecstatic about arugula? 

Don’t you want to get your hands on some and try all the different recipes you can make with this amazing leafy green? 

Mosey on down to the Monday Market at the Historic Pittard Bank Building and pick up some fresh arugula from Daisyfish Farm in Danielsville (can you spot Farmer Steve in the photo below?)