| Moscow Food Co-op Recipes | |
Springtime in the Produce Department
by Scott Metzger, from the May 2006 newsletter
Spring is has finally arrived, and with it comes a cornucopia of seasonally fresh produce and flowers. Locally, Affinity Farm has locally grown baby spinach for sale in 1/2# and 1# bags. Look for them in the produce department for another week or so.
Also, we now have bunches of locally grown daffodils and tulip stems from Moffetts Organics, Linda Benson, and Flannigan Creek Farm. Look for the locally grown flowers in the produce department and at the check stands. Also look for flowers from Sweet Peas and Sage for sale in the flower display near the check stands.
From elsewhere in the world, where spring is farther along, we now have organic asparagus from California, organic sugar snap and snow peas from California, organic rhubarb from Washington, and organic kale flowers, also from Washington. Keep your eyes out next week for organic asparagus from Washington as well.
Also if you’re interested in trying something new, look for the baby arugula salad mix in the produce case. Arugula is an aromatic lettuce green prized for its spicy flavor. Arugula is popular in many Italian dishes and is a good source of Vitamins A and C. I personally love an arugula and cheddar cheese omelet for breakfast in the mornings.
Arugula, Orange, and Red Onion Salad
4 servings
2 bunches arugula, washed and trimmed
1 tbsp. extra virgin olive oil
1 tsp. fresh lemon juice
2 large navel oranges, peel and white pith removed, cut into segments
8 very thin slices red onion, separated into rings
Freshly ground black pepper
Drizzle the arugula with half of the olive oil and the lemon juice; toss to coat and divide among 4 salad plates. Arrange the orange segments and onions on top, dividing evenly. Drizzle with remaining oil and season with black pepper.
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