Driftless
organics
Driftless Organics
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
© 2007-2012 Driftless Organics, LLC. All Rights Reserved
ARUGULA
Good Stuff to Know:
Arugula gets 'spicier' as it grows - and also is dependent on the time of year and temperatures during its life. During the cool spring and fall, arugula will much milder and more appetizing in salads. In mid-summer and when arugula is bigger, you may want to saute it to mellow it out a bit.
Storage Tips
Arugula, like most greens, should be used up quickly. You can store it in your fridge, in a plastic bag for 5-7 days..
Arugula gets 'spicier' as it grows - and also is dependent on the time of year and temperatures during its life. During the cool spring and fall, arugula will much milder and more appetizing in salads. In mid-summer and when arugula is bigger, you may want to saute it to mellow it out a bit.
Storage Tips
Arugula, like most greens, should be used up quickly. You can store it in your fridge, in a plastic bag for 5-7 days..
RECIPES
Cooking &
Eating Tips
Arugula is best eaten raw, on sandwiches or salads. Also try throwing it into a egg scramble at the very last minute, or on pizza (again, at the very last minute). But really folks, best when eaten raw!
Eating Tips
Arugula is best eaten raw, on sandwiches or salads. Also try throwing it into a egg scramble at the very last minute, or on pizza (again, at the very last minute). But really folks, best when eaten raw!
FISH TACOS W/ ARUGULA
1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into
long strips
Corn tortillas
2 carrots, grated
2 c. arugula, washed, dried, & shredded
1/2 sweet onion, thinly sliced
lime wedges for garnish
Sauce:
2/3 c. plain yogurt or sour cream
3 Tbsp. mayonnaise
1 lime, juiced
1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. chipotle powder (optional)
3 Tbsp. cilantro, chopped (optional)
Squeeze lime juice & salt over fish.
Whisk sauce ingredients together & set aside.
Either grill or bread & deep fry. (Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, 1/2 tsp. salt & quickly mix in an egg beaten with some light beer. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown. Drain on paper towel.)
Warm each tortilla on a hot pan & serve topped with fish, veggies, sauce, & lime wedges.
1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into
long strips
Corn tortillas
2 carrots, grated
2 c. arugula, washed, dried, & shredded
1/2 sweet onion, thinly sliced
lime wedges for garnish
Sauce:
2/3 c. plain yogurt or sour cream
3 Tbsp. mayonnaise
1 lime, juiced
1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. chipotle powder (optional)
3 Tbsp. cilantro, chopped (optional)
Squeeze lime juice & salt over fish.
Whisk sauce ingredients together & set aside.
Either grill or bread & deep fry. (Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, 1/2 tsp. salt & quickly mix in an egg beaten with some light beer. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown. Drain on paper towel.)
Warm each tortilla on a hot pan & serve topped with fish, veggies, sauce, & lime wedges.
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