Kitchen Garden

Spring Breakfast with Arugula

Farfalle with arugula, sugar snap peas and Parmesan cheese.

I searched this website for arugula and found I’ve written about farfalle with arugula several times. It is my go-to spring dish, and now that one of us is vegan, I moved it to the breakfast rotation instead of supper. Properly made it is a taste sensation.

I haven’t written about the dish the same way over the years. That is, the “recipe” keeps changing. This iteration was pretty good, so at the risk of being repetitive, here goes:

Put water on the stove to boil. Measure one and a half cups dried farfalle and put it in the water once it is at a rolling boil. Set the timer for 12 minutes.

On the cutting board, tear up a good handful of arugula and remove the thick stems. De-vein 10-12 sugar snap peas and cut them in half across the length. Measure half a cup of grated Parmesan cheese.

Put a generous tablespoon of extra virgin olive oil in a mixing bowl. Add a teaspoon of ground, black pepper and a couple of grinds of sea salt.

When the timer goes off, add the sugar snap peas to the boiling pasta and let it go for another 60 seconds or so. Collect a quarter cup of pasta water and drain the pasta and peas.

Pour the pasta and peas into the mixing bowl and begin gently mixing. Add the pasta water and continue to mix. Finally, add the arugula and mix until incorporated. While I used the word “mix” a couple of times in a row, don’t mix it to death. You want the arugula leaves to look like what they are.

Serve immediately. If a person is going to garden, they have to have recipes to use up the produce. This is one of my ever-changing favorites and a Spring classic.

Kitchen Garden

Belgian Lettuce 2020

Belgian lettuce patch with arugula

Today I planted Belgian lettuce. There is nothing particularly “Belgian” about the seeds. According to my maternal grandmother it is called Belgian lettuce because it is planted March 2. It’s the tradition and that’s that.

I planted arugula as well because when everything is mixed together in a salad it will taste great. I planted:


Mesclun Mix of Seven Varieties, Ferry-Morse, 40-80 days.


Arugula/Roquette Heirloom Variety, Ferry-Morse, 40 days.
Rocket Salad Coltivata Da Orto, Ferry-Morse, 60 days.

The ground was still frozen about an inch below the surface, so no other planting today. This morning’s activities signal the beginning of the garden.

Kitchen Garden

Thursday Between Storms

Onion Starts in Containers

The morning was brilliant. Not only the sun, but life all around us as I worked in the garden on what has become a rare sunny morning this season. The sky is now clouding up with scattered thunderstorms forecast this afternoon. We are in between storms.

I direct-planted Early Scarlet Globe Radishes from Ferry-Morse, 25 days. I also planted the last of the onion starts from the farm for scallions.

The ground is saturated. I took down the chicken-wire fence around the early spring plantings and water was evident near the surface — under the grass in the walkway around it. It felt squishy.

Footprint between turnips and carrots.

The plot urgently needed weeding. I obliged, filling my bushel basket with weeds several times. I harvested the last of the first radishes, turnips, arugula and four kinds of lettuce. Even with competition the original plantings are looking great: beets, turnips, sugar snap peas, lettuce, arugula and carrots. While ground moisture made it easier to weed, by walking on it I added to compression that already existed. The plants look robust but I’m not sure how the excess ground moisture will impact yield.

In the kitchen I’m planning some kind of turnip-arugula dish with dinner. A classic is shaved turnips with arugula tossed in a dressing of homemade cider vinegar, olive oil, honey, salt and pepper. I have plenty of turnips, but only two cups of arugula. (I had forgotten I planted arugula). The other option is to braise the turnips in butter then toss them with the arugula and maybe some other kind of cooking greens. Seems the dish would need garlic. Maybe I could make a dressing with the cooking remains, minced garlic and some cider vinegar. Or maybe I could toss the whole works with some of the lettuce harvested today. While there’s no certainty, there are possibilities. This is how a kitchen garden works.


I’m not giving up on the garden. I considered mud planting the celery then thought the better of it. The ground is just too wet. So I wait.

It is surprising how just a few hours in the garden finds work for idle hands, clearing the fog of storm-related stress away. I’m not sure when the weather pattern began but is has been weird since the beginning of January. I expect we are only seeing the beginning of the weirdness. That is no reason to stop living.

I planted reserved seedlings of Blue Wind broccoli where others had failed. The plot is under the locust tree and one corner of it may be a problem for anything to grow. We should get some broccoli, and if the slow-starting seedlings mature, it will be in progression. We love fresh broccoli.

I find myself referring to these garden posts frequently to review when something was planted. There is value in trying to remember what I did on Thursday morning. There is hope of a delicious dinner made partly by the work of my hands. That’s why I am a gardener.