A is for Arugula

Hi, beautiful people of the universe!

 

For years, arugula was a leafy green I only associated with fancy restaurant salads. You know the type—topped with tangy balsamic vinaigrette, creamy goat cheese, juicy grape tomatoes, thinly sliced red onions, and a sprinkle of salt and pepper. While undeniably delicious, arugula's intense, peppery bite made it hard for me to fully embrace. As a kid, I often pushed it to the side, preferring milder greens like spinach or romaine.

Fast forward to today, and my perspective on arugula has completely transformed. Recently, as I’ve focused on incorporating more chlorophyll-rich foods into my diet for liver health, I’ve discovered just how versatile this spicy little green can be.

It started with breakfast—arugula layered on a warm English muffin with savory sausage and gooey melted cheese. The peppery notes added a burst of flavor that made the sandwich feel gourmet. From there, my arugula journey expanded, and I stumbled upon a game-changer: arugula pesto. The idea of blending its bold flavor with garlic, Parmesan, and olive oil has me itching to get in the kitchen and experiment.

What I’ve come to appreciate most about arugula is its adaptability. Sure, it’s fantastic in salads, but it also elevates everything from breakfast sandwiches to pasta dishes and beyond. Whether used fresh as a garnish, wilted in a warm dish, or blended into a zesty sauce, arugula has earned its rightful place as a kitchen staple for me. If you’ve been hesitant about its strong flavor, consider branching out—pair it with rich, creamy, or savory ingredients to balance its intensity. You just might fall in love with it, as I have!

Letters from the Farm Field Journal

Heavn On Earth Farms 

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Arugula

From Seed

Starting arugula plants from seed takes approximately 2-7 days to sprout. Seeds can be sowed 1/4 inch (6 mm) deep and advised to be kept at a temperature ranging from 40 - 65 degrees. Consistently moist but not overwatered soil is ideal. You can start harvesting baby leafs at about 3 weeks if desired.

Arugula

Up-potting

When seedlings get about an inch to two inches I like to separate each sprout to either their own separate pot or combine around 4 to a medium to large pot for optimum root growth; limiting any disturbances. To do this, I utilize both the growth soil, the soil in which the plant is already established, and fresh new garden soil combined with a bit of organic seed starter "bio-tone" mix. Make sure that the soil is pre-moistened to ensure the seedlings stay intact and avoid breakage.

Arugula

Harvest

At about 4 - 5 weeks your arugula plant is considered an adult and ready to harvest! Cut the outward leaves when they reach around 3-6 inches leaving the middle to ensure new growth for the coming weeks. A row or pots containing a range of 10 -15 plants can create a small salad for a family of 4 for dinner if the plants are all on the same growth pattern.

Eat Good

Below, you’ll find a recipe for a winter through spring salad I couldn’t stop eating. It’s fresh, flavorful, and perfect for the season. Enjoy!