Arugula has become a mainstay crop for Jonathan Szecsey of Abundant Harvest Gardens in Winston.
He and his dad, Alex, farm a little less than an acre in Douglas County, with two big hoop houses and field-grown crops. For right now, they are selling at the Our Community Farmers Market in Peachtree City and online at www.heritagefarm.locallygrown.net.
Come April, as more local farmers markets open, they’ll be at the Douglasville Farmers and Artisans Market, the Peachtree Road and Sandy Springs farmers markets, and the Farmers Atlanta Road Market in Smyrna. They also offer a year-round community-supported agriculture program with pickup at the farm and three drop-off locations around metro Atlanta.
Szecsey grows arugula, also called “roquette,” both in his hoop houses and outdoors. He plants it almost all year — spring, summer and fall up until the winter equinox in December. The seeds germinate quickly and he has arugula ready to harvest within three or four weeks of seeding.
“We sell a lot of arugula, and I credit that to our letting customers try it at our booth. Once they taste it, they like it. It’s interesting that it’s really appealing to women. They like that peppery punch. Some of my customers tell me they eat the whole bag before they get home,” said Szecsey.
At his own home, Szecsey enjoys the versatility of the tender green leaves. “I like it on panini, added to fresh pasta at the last minute with some good olive oil and a nice cheese from one of the producers at a local farmers market. One of my customers told me she made arugula aioli and I tried it myself. Great on an egg sandwich,” he said.
Arugula should be stored loosely in a plastic bag and refrigerated. It will keep for up to a week if it came from a local source. Rinse and dry it just before using. If you have a choice of leaf sizes, remember that the larger the leaves, the more peppery the flavor.
For sale at local farmers markets
Vegetables: arugula, Asian greens, beets, Brussels sprouts, cabbage, carrots, celery, chard, collards, endive, escarole, frisee, green garlic, herbs, Jerusalem artichokes, kale, leeks, lettuce, mushrooms, mustard greens, parsnips, radicchio, radishes, rutabaga, spring onions, sweet potatoes, turnips.
Source: From local reports
RECIPE
Arugula-Date Salad
Hands on: 10 minutes
Total time: 10 minutes
Serves: 6
5 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
Salt and pepper
6 cups arugula (about 5 ounces)
3/4 cup shredded Swiss or Gruyere
1/2 cup roughly chopped pecans
12 pitted dates, quartered
In a small bowl, whisk together olive oil and vinegar. Season to taste. Set aside.
When ready to serve, toss arugula, Swiss, pecans and dates together. Toss with dressing and serve immediately.
Per serving: 278 calories (percent of calories from fat, 71), 6 grams protein, 14 grams carbohydrates, 2 grams fiber, 22 grams fat (5 grams saturated), 13 milligrams cholesterol, 43 milligrams sodium.
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