RECIPE OF THE WEEK:
So some of you may look at the arugula and think, what is this....horrible looking green thing....!
It's Arugula, a spicy green that is delicious. The flea beetles think so, too! The flea beetles come out when the soil gets just warm enough, and they hang around for a short time. We cover our crops with floating row cover to keep them out. I guess we didn't do good enough of a job in the arugula crop. The flea beetle damage does not affect the taste, only the aesthetics. So if you're brave enough, feel free to eat it in a salad.
If you're like me, you'll want to process it so you can't tell its full of holes.
Good thing I have an awesome recipe for GARLIC SCAPE PESTO AND ARUGULA FLATBREAD:
Chopped garlic scapes
1/3 cup raw almonds
¾ cup olive oil
¼ cup Romano cheese
Freshly ground black pepper
3 flatbread rounds (about 12 inches in diameter; see note)
½ cup shredded mozzarella
¼ cup ricotta cheese
1 cup roughly chopped arugula
In a food processor, blend the scapes and almonds. With the motor running, add olive oil gradually, and then add the Romano cheese. Season with salt and pepper.
Preheat oven to 375 degrees.
Spread each of the flatbreads with about 3 tablespoons of the pesto. Divide mozzarella and ricotta cheeses among the flatbreads.
Bake flatbreads in preheated oven 10 to 12 minutes.
Scatter top of each flatbread with chopped arugula and finish with a drizzle of balsamic vinegar.
Note: If flatbread is unavailable, use naan, focaccia sliced lengthwise, or pita.