JLK Posted January 3, 2009 Share Posted January 3, 2009 I like the baby arugula served in restaurants way better than the "baby" arugula found in bags at Whole Foods and other grocery stores. Smaller, paler leaves. Slightly less assertive flavor. Anyone know where I can find the good stuff? Link to comment Share on other sites More sharing options...
Pat Posted January 3, 2009 Share Posted January 3, 2009 I don't know what her current growing or selling schedule is, but Cinda at Gardener's Gourmet has good baby arugula. She may be at Dupont market on Sundays through the winter. She's at Eastern Market on Saturdays, but not during the winter months. I seem to recall the Dupont hours carry over in the winter, though. ETA: The Dupont Market thread says that she's not there for the winter months. Link to comment Share on other sites More sharing options...
hillvalley Posted January 4, 2009 Share Posted January 4, 2009 Check out the Farm at Sunnyside stand at Dupont. I know they are growing some in the tunnels but I don't know if it is ready for market yet. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 6, 2009 Share Posted January 6, 2009 Check out the Farm at Sunnyside stand at Dupont. I know they are growing some in the tunnels but I don't know if it is ready for market yet.It is.However, market shoppers, heed: slim pickins in the winter time on a sunny day w temperatures above freezing. Don't know about the other markets that operate all year round, but at Dupont Circle most green produce was gone by 11:00, two hours after opening. Go early. Link to comment Share on other sites More sharing options...
lperry Posted January 6, 2009 Share Posted January 6, 2009 If you can wait for it to open, the vendor on the left at the end of the parking lot at the Annandale Farmer's Market (Thursday mornings) has arugula that is really good. I have a friend that makes the trip every week that it is in season just to buy arugula. Link to comment Share on other sites More sharing options...
Anna Blume Posted November 17, 2010 Share Posted November 17, 2010 (edited) Here's the dilemma: I have a big bag of end-of-season arugula, so much that the contents filled an entire salad spinner (if I weren't so cranky about trends in the misuse of words, I'd add "literally"). They're tiny, roundish leaves which seem watery and insipid. I also have about that much of a superior salad mix that I'd prefer to use as salads. Both were brought home Saturday and while I can share, that's still a whole lot of salad greens. Any ideas about what to do with the arugula that haven't occurred to me? All I can think of that I've done before: a) sauté w garlic in olive oil for pasta. This stuff strikes me as too watery and bland for that treatment. 2 because "b" turns into a "cool" smiley face) Potato-arugula soup. Also don't think the leaves are going to respond well for similar reasons. Anyone try treating arugula as if it were spinach or some other sort of green that could be cooked first, chopped, and then sautéed/fried forever w onions until dry, then used in rice or to coat potatoes (as in Indian or Persian cooking) or even to stuff pockets of dough? Edited November 17, 2010 by leleboo admin issues Link to comment Share on other sites More sharing options...
goodeats Posted November 17, 2010 Share Posted November 17, 2010 I have seen it work well on pizza and I like to add it to my sandwiches. Perhaps you can chop it up and add it to meatballs or meatloaf? Link to comment Share on other sites More sharing options...
leleboo Posted November 17, 2010 Share Posted November 17, 2010 Anyone try treating arugula as if it were spinach or some other sort of green that could be cooked first, chopped, and then sautéed/fried forever w onions until dry, then used in rice or to coat potatoes (as in Indian or Persian cooking) or even to stuff pockets of dough? Yes, in a take on spanikopita. It cooked much faster than spinach, even faster than baby spinach, and blended well with parmesan (but that's not really a surprise ). Link to comment Share on other sites More sharing options...
thetrain Posted November 17, 2010 Share Posted November 17, 2010 Any ideas about what to do with the arugula that haven't occurred to me? arugula pesto? (unless you think the greens are too watery/bland...) Link to comment Share on other sites More sharing options...
lperry Posted November 17, 2010 Share Posted November 17, 2010 I've cooked it with garlic and onions then put it in a quiche along with some other greens. Arugula pesto is also quite good. Link to comment Share on other sites More sharing options...
Dave Pressley Posted November 19, 2010 Share Posted November 19, 2010 Here's the dilemma: Anyone try treating arugula as if it were spinach Creamed arugula is quite awesome... Link to comment Share on other sites More sharing options...
Anna Blume Posted November 20, 2010 Share Posted November 20, 2010 Creamed arugula is quite awesome... I'll bet. Thanks everyone for replies. I ended up with I envisioned making: dark, oniony greens w pimenton and red chili flakes to pile on sandwiches. Good because of everything contributing flavor to what was simply a lackluster batch. Link to comment Share on other sites More sharing options...
josephine Posted November 30, 2010 Share Posted November 30, 2010 I usually pick off the leave for salad but don't like throwing the stems away so one day I threw them in some ramen broth, figured if it was tough I could throw it out but would still have the nutrients in the broth. It was delicious, crisp, more like watercress than spinach. Link to comment Share on other sites More sharing options...
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