Now Sowing: Arugula (September–February)

• Check out arugula seeds

Common Name: Arugula

Scientific Name: Eruca Sativa

Seed Saving Level: Advanced

Check out Arugula seeds! Look up Arugula and Wild Arugula seeds in the catalog.

Planting:

In the low and middle Desert regions, plant in September or October for harvest through March. Plant in deep, fertile soil with lots of organic matter.

Harvesting:

Young leaves are tender and mild, while older leaves are spicier and better for braising. Use scissors to cut leaves at the base of the plant. Do not pull up the entire plant until the end of the season.

Seed Saving:

Allow your arugula plants to flower, and wait for the seed heads to turn brown and become brittle. Cut the seed heads off the plants, place them into a paper bag, and put them in a cool, dry spot to finish drying completely.  Rub the seedpods between your hands to release the tiny black seeds. Separate out all the other plant matter.

Sources:

Southwest  Fruit & Vegetable Gardening: Plant, Grow, and Harvest the Best Edibles
By Jacqueline A. Soule

thespruce.com

Recipe: Warm Radicchio, Pancetta and Gorgonzola

Ingredients:

1 cup (240 ml) balsamic vinegar

1 large head radicchio (8oz) or 2 small heads radicchio (6oz) outer leaves discarded, root ends removed, and cut into 4 wedges each

8 oz  (230 g) thinly sliced Italian pancetta

2 cups (40 g) arugula

1/4 cup (10 g) roughly chopped fresh Italian parsley

1/2 cup (50g.) crumbled Gorgonzola cheese

2 Tbsp extra-virgin olive oil

Freshly ground black pepper

Instructions:

Preheat the oven to 400˚F (200˚C). In a small saucepan ove medium –high heat, add the balsamic and bring to a boil. Lower the heat and simmer until it reduces by half and gets syrupy enough to coat the back of a wooden spoon, about 7 minutes. Set aside.

Working with one radicchio wedge at a time, wrap each wedge with three raw pancetta slices.  Place them on a baking sheet and roast until the pancetta is crispy, about 20 minutes.

Meanwhile, in a large bowl, combine the arugula, parsley, Gorgonzola, olive oil, and a few grinds of   pepper.  Using tongs, toss to combine. Divide the salad among four plates and place 1 or 2 of the radicchio wedges on top.  Drizzle the balsamic reduction all over the radicchio wedges and serve immediately.

Source:

Big Love Cooking: 75 Recipes for Satisfying, Shareable Comfort Food by Joey Campanaro