Arugula Pesto

We have a houseguest right now. She's a grad student from Iowa State here to study the Oneida sustainabile farming methods at Tsyunhehkwa. It's been great fun not only having a student in the house, but having another veggie lover around.

Here is the argula pesto she made a few night back, and her recipe:

Arugula Pesto!
4 c packed arugula leaves (approximately 6 oz)
¼ c pine nuts or sunflower seeds, toasted*
¼ c packed freshly grated Parmesan
1-2 cloves of garlic, roughly chopped
¼ c olive oil
Salt and pepper to taste

In a food processor or blender, blend the arugula, nuts or seeds, parmesan and garlic until smooth. Scrape down the sides. With the machine running, slowly add the olive oil until well blended. Scoop it all out into a bowl and add salt and pepper to taste. Its best if chilled for a few hours, but serve it at room temperature.

This recipe is great for arugula that’s “on the edge” of being too bitter—just blanch the leaves first. Add the leaves to boiling water for about 15 seconds, stirring the whole time. Remove and place in a bowl with ice water and you should be good to go. For more detailed instructions, this website is useful: Food Network arugula pesto

*These can be raw as well, whatever you prefer. Walnuts are also a good substitute.

Thanks Jenny!

Second Planting

Visited the garden on Saturday and did a 2nd planting of greens in all the beds. As you can see, I have few things coming up. I'm about 85% sure that's the arugula in the photo. Most of the other sprouts are far less dramatic.

Also did second seedings in the beets--where my seed scattering was definitely spotty and in the cold frame that was SUPPOSED to have spinach in it. But nary a spout to be seen.

Radishes and turnips are also making an appearance.

We're on our way!

Executive Garden: Arugula In, Beets Out

In the biggest foodie news since the latest Top Chef finale, the White House broke ground on a vegetable garden. The family-size plot is modest at--1,100 feet--and will be used as a hands-on classroom for 5th graders from a nearby school.

Reportedly the garden will include a variety of lettuces, heirloom tomatoes, chard, kale, squash, cucumbers, and peppers. It'll also have a patch of arugula, even though the spicy green is, by multiple accounts, perceived as elitist. Odds are against beets, though, as the Pres doesn't like 'em.

The organic garden will be overseen by assistant White House chef Sam Kass.