Arugula is in the brassica family and allows those who prefer to avoid kale or cabbage to carry on fully nourished. Here in the northeast, I plant great quantities of arugula every 2-3 weeks from early spring through late summer. I absolutely LOVE it. What isn’t eaten as salad is frozen raw, crammed in bags just like dandelion. This will be the base of green juice during the non-growing months. I’ll post that juice recipe next week.
This salad base is deceptively simple but i have never served it to anyone without receiving a demand for the recipe. It is complete as is but at the moment, the herbs, wild and cover crop greens I’m adding to it include lamb’s quarters, pea shoots (the tender budding leaf tips of the viney plants), violet leaves, chive flowers, thyme, and dill. A big bowl of big flavors.
For each 6 cups of arugula, scatter in
1 T. EACH torn basil and cilantro leaves
1 clove minced garlic
1 T. ground brown flax seed — for body and added nutrition (you can quickly grind 2 cups of the whole seeds in the blender and store in a jar in the freezer)
1 T minced chives
½ – 1 cup diced very ripe avocado
Substitute up to a quarter of the arugula with wild greens such as lamb’s quarters, wood sorrel, “garlic mustard”, or whatever you have and know well.
DRESS directly over the bowl with:
2 T extra virgin olive oil
1 T fresh lemon juice OR balsamic vinegar
1 T tamari
NOTE: If you are seeing this with a black background and it’s difficult to read, my sincere apologies. Every single week this site host, WordPress, has different bizarre glitches that I need to spend crazy amounts of time trying to work around. Some weeks I just give up. I have no idea why this is showing dark gray font on black background and see no way to change it so will receive an answer from their tech support in a few days. Also, while I’m grousing, note that I have no control over the size or font of anything, particularly the “Tip Jar” at bottom. I expect WP makes that especially, obnoxiously huge because they take 10% . If I was more tech savvy and knew how to quickly port all the past posts and the subscriber list to another more functional host, I’d do so. Ah well, I’m fortunate in so many more important ways!
Laurie Goodhart and her husband co-founded and operated two certified organic artisanal goat fromageries, Nettle Meadow in Warrensburg, NY from 1990 to 2005 and Domaine De Courval in Waterville, Quebec from 2006 to 2017. She created and trademarked the multiple award-winning cheese, Kunik. For more about her how her life experience brought her to develop time-saving ways to eat as much nutrient-dense food from her local environment as possible, see this previous post
Goodhart lives in upstate NY and continues her work as a professional artist and avid home gardener. Since 2007 she has devoted most of her studio time to an extensive body of work collected under the concept, Remnants And Residents Of A Lost Sanctuary Of Aphrodite. An iteration of the Lost Sanctuary is currently on view in the gallery of Stephen Procter Studios in Brattleboro VT and can be visited by appointment.
Laurie can be reached through her website, lauriegoodhart.net
Tips are an important source of income now that we’re no longer farming and art galleries, pop-up shows, and many peoples’ art budgets have been suffering in these precarious times. If it’s something you’re able and inspired to do, be assured that any amount helps me cover the basics and is much appreciated.
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