Same goes for soups and sandwiches, risottos and pastas, pizzaz, dips and spreads.
Arugula, also known as Italian cress, garden rocket, roquette, or white pepper, is a leafy green with a distinctive, peppery taste. It grows wild in the Mediterranean, over the Black Sea, in some parts of Africa, and is cultivated around the world, increasingly in the last 30 years. Arugula was appreciated by the ancient Romans and Egyptians, who – as they used to say – served it with everything from eggs to apples. Arugula leaves were used as an ingredient for many different dishes, while its seeds were used as a spice.
Arugula is rich in valuable nutrients and very low in calories, it is a great source of dietary fiber, vitamins C, A, K and P, iron and potassium. Adding arugula to your meals helps your body absorb calcium. And – as indicated by some serious research – eating arugula may prevent cancer by way of enriching your diet with glucosinolates, beta carotene and lutein.
Windy City Arugula from FarmedHere is grown organically, harvested early, and delivered to your grocery store on the same day. Our growing and delivery process guarantees you have the freshest and the most delicate tasting arugula ever. “Baby arugula” is great in raw salads, soups, as a garnish with sandwiches, and on top of your favorite pizza: try it and let us know how you like it.
Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Curly leafed varieties of cabbage already existed along with flat leafed varieties in Greece in the fourth century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Today one may differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types. The leaf colors range from light green through green, dark green and violet-green to violet-brown. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing. When combined with oils or lemon juice, kale’s flavor is noticeably reduced. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip.
Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.
1lb FarmedHere Baby Kale
4 medium baking potatoes
2 tbsp olive oil
1 tsp minced fresh garlic
Boil the potatoes in 8 cups of water or vegetable broth for 15 minutes or until tender. Mash them with the fork leaving in your saucepan with cooking liquids. In a separate pan, boil some water and add kale for 3 minutes. Drain and stir into your potato broth. Simmer for a minute, add salt, freshly ground pepper, and minced garlic to taste.
1 lb FarmedHere Baby Arugula (three 5.5 oz. bags)
1 teaspoon organic Garlic
3 tablespoons Sundried Tomatoes
3 tablespoons Pine nuts
3 tablespoons Parmesan Cheese
3 tablespoons Olive Oil
Process together arugula and garlic until smooth, add Sundried tomatoes, pine nuts and parmesan cheese and continue to blend. Drizzle olive oil while processor is running. Delicious on pasta, crostini, roasted veggies, over freshly roasted potatoes, as a sauce for pizza or chicken.