Arugula | Fiddlehead Farm

The End of the Winter Growing Season

March 2, 2017
by Bob Fade

Our first winter growing season is over, and we were amazed by the results we got. We trialed a lot of different vegetables in the unheated high tunnel and for the most part, they performed very well.

Having planted mostly in October (a little later than I’d hoped) we got a few cuttings of arugula, mizuna, the lettuce mix and spinach. It was so much fun to walk through the snow in the middle of a 30 degree day and enter a 60 degree high tunnel with green things growing everywhere.

Arugula in the tunnel around Thanksgiving

It did get cold in there at night, some mornings the veggies would be frozen solid, but they thawed and survived, some of them continuing to grow slowly.

The bok choi made it til about xmas, then the repeated freezes were too much for it.

By the middle of February, everything that was left was growing again nicely. The arugula did start too bolt however.

Everything (except some kale) has been removed from the tunnels and it has been replanted with arugula, lettuce mix, spinach, and a few other things for early spring sales. Then we plan to put tomatoes and eggplants in there for the summer.

We’ll let you know how it goes

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Our Newest Toy

November 3, 2016November 3, 2016
by Bob Fade

We recently purchased a greens harvester, it’s a great little tool that harvests greens in a fraction of the time it takes by hand. We are probably going to use this next year to grow baby greens as well as the leaf greens we produced this year. This video was the second time we used it, hopefully I’ll get the hang of it quickly.

Beet, orange, and arugula salad

April 14, 2016April 14, 2016
by Bob Fade

A light, fairly easy salad. We made some changes to the original that I will post at the end of the recipe

Beet, orange, and arugula salad

Coursesalad

Beet, orange, and arugula salad

Coursesalad

Ingredients

1 Tbsp orange juice freshly squeezed
1 tsp balsamic vinegar
1 Tbsp red wine vinegar
salt and pepper to taste
1 Tbsp olive oil extra virgin
2 large or 4 small beets roasted, peeled and cut in rounds or half-moons (depending on the size)
1 lb oranges peel and pith removed, cut into slices or half-moons (depending on the size)
4 cups wild or baby arugula
2 Tbsp cilantro chopped
1/4 cup walnuts chopped

Servings:

Instructions

In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Recipe Notes

We used canned beets as ours arent ready, we also used only balsamic vinegar and substituted the cilantro with arugula microgreens. The original recipe is from the New York Times and can be found here.

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