Greetings from Mark, Annie, and the crew at Tiny Farm! This week we’ve been busy harvesting a variety of vegetables and greens that are sure to satisfy all your taste buds from sweet to umami. We are very proud to present you with a wonderful crop of rhubarb chard, Chioggia and golden beets, an assortment of Salanova lettuce, and arugula.
If you thought arugula wasn’t spicy enough…Did you know that in the Middle Ages monasteries were forbidden to grow arugula because it was thought to have aphrodisiac properties? Even Virgil, the ancient Roman poet, sang its praises saying, “the rocket excites the sexual desires of drowsy people”. So, if you’re looking to spice up your next meal, look no further than this feisty leafy green.
A great recipe that combines a few items from our harvest this week is this Creamy Arugula and Lettuce Soup with Goat Cheese (Recipe courtesy of Giada De Laurentiis):
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 3/4 pound Yukon gold potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
- 2 cups (2 ounces) arugula
- 1/4 cup cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.
Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.