The CLICK fundraiser for Bri introduced us to some staggeringly talented people. One is Jen Yu of use real butter. Jen is a geologist – a wickedly funny one – besides being a champion chef and brilliant photographer. And she has a wonderful way with words.
Just emerging from a gruelling bout of chemo for breast cancer herself, she raised a heck of a lot of money for Bri through her appeal and prize donation. Thank you, dear Jen.
Jamie Ann Yocono of Let’s Talk Wood read Jen’s appeal and came forward with a donation herself. She’s a very gifted woodworker and ceramic artist. Jamie wrote a post offering the proceeds of the first sushi dinnerware set she sold to the Bri fundraiser.
Sushi dinnerware set by Jamie Ann Yocono
On one of those evenings when we went foraging around our backyard for salad ingredients, we found an overgrown arugula bush, fennel leaves and strawberries.
Arugula (also known as rocket, roquette, rugula and rucola) is a peppery fragrant green – a bit like watercress – that we love. The hotter and drier it is, the more pronounced the flavour.
Arugula has plenty of Vitamins A and C and a negligible calorie count. It grows fast, flowers like crazy and scatters its seeds everywhere, especially in mid-summer.
Eat it all. Arugula flowers are edible, and the seeds are an aphrodisiac. The flowers have a milder taste than the leaves. While arugula is an annual, if you plant it directly in the soil or in a pot, it is quite likely that (like mint) it will reappear next year from the previous year’s seeds. A good deal all around.
Check out these potato and arugula flower parathas @ feeding maybelle.
ARUGULA, FENNEL AND ORANGE SALAD WITH STRAWBERRY VINAIGRETTE
For 2 servings
15 to 20 tender arugula leaves and some flowers,
2 tablespoons chopped fennel fronds and
a peeled and cut navel orange
with strawberry vinaigrette.
Or serve the dressing on the side as we did.
This is our current favourite dressing – creamy, low-fat and absolutely sensational.
For about 1/4 cup dressing:
3 or 4 big strawberries
1 tbsp balsamic vinegar (or pomegranate molasses)
2 tsps orange juice
1 tbsp extra virgin olive oil
salt and freshly ground black pepper to taste
Arugula, Fennel and Orange Salad with Strawberry Vinaigrette is our entry for
Rachna’s Jihva for Edible Flowers at Soul Food
Mansi’s Healthy Cooking Event at Fun and Food
Marta’s Fresh Produce of the Month: Strawberries at An Italian in the U.S.
- Bee and Jai