Arugula and Radishes
We could not be more excited our arugula and radishes were ready for harvest this week. Both are part of the brassica family, vegetables that grow in cooler seasons.
Arugula is a spicy green, related to mustard greens, and adds a little interest to salads. Like other leafy greens, arugula is high in vitamin A, folic acid, vitamin C, iron, and phytochemicals making it great for eye health, immune system function, and improved metabolism.
Radishes belong to the same family as arugula but are a root crop. This colorful root vegetable comes in shades of white, red, and purple. They are high in fiber, vitamin C, folic acid, and the flavonoid anthocyanin. Anthocyanin is great for heart health and is also anti-inflammatory. Raw radishes make a great addition to salads. Other ways to prepare radishes include roasting (our favorite way to have them) or pickling. Radish greens have a peppery taste and can be used just like any other leafy green!
We gathered some of our favorite recipes as inspiration for these vegetables.
Instead of serving protein with rice or pasta, opt to serve your meals over a bed of greens for a healthier option. This is one of our favorite recipes served over a bed of arugula.