Food Spotlight: Salads
June 4, 2009
This month in the food department we’ll discuss everything salads as the warmer weather brings the need for more raw, cooling foods.
Hot at the farmer’s markets, CSA’s and probably cheapest at your grocery store is arugula. Very popular in Italian cuisine yet some here find it a bitter or spicy (those getting it right from the farm).
Food variety is really important so try mixing arugula with spinach or romaine, (but never Iceberg) in your summer salads. These greens will support your liver, detoxify and decongest your body, build your immunity and help with digestion. Eat up! Check back next Thursday for a recipe.
Food Fun Fact
In Roman times, Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils. Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Source: Cambridge World History of Food)
