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The second green of our January Greens Challenge is another old softie - arugula. This is a popular green and for good reason. Its bright, peppery flavor is perfect with avocados, cheeses, nuts, and citrus (segments or dressing). To boot, similar to basil, arugula has mastered the art of wilting - on pizzas, atop pasta, amongst richly-flavored pals such as pine nuts, pecorino cheese, and garlic. In addition to softening the greens as heat is added, wilting arugula also mellows any bitterness while releasing the oils in the plant that are responsible for its peppery and nutty flavors. Wilted greens can easily be eaten on their own with just a few flavor additions. And there's not much more fuss to include them as part of warm salads, savory tarts, frittatas, quiches, and non-traditional pasta recipes. To up your arugula intake, I suggest trying a few variations for wilted arugula sides. These dishes require mere minutes to heat fats, flavorings, and greens. Be sure your greens are not only washed, but also dry so that they wilt rather than steam. Include a fat to the pan so the greens don't stick and to provide added flavor, plus the fat needed for absorbing fat-soluble nutrients. Your pan should be a crowd-free zone; wilt in batches if necessary. Keep seasonings simple and add a bit of lemon juice or balsamic at the end. Greens should only take a couple of minutes to wilt and should be served immediately. Here are some combinations that look appealing to me!
- garlic, pine nuts, and parmesan
- bacon and balsamic
- garlic, sherry vinegar, and lemon zest
- onion, garlic, mushrooms (chanterelles would be great!), red pepper flakes, sherry, and chicken (or veggie) broth
- garlic, anchovy fillets, white wine vinegar, pepper and (topping) chopped hard-boiled egg
- walnuts, garlic, goat cheese with walnut vinaigrette
One last note: arugula has a super-power! (Don't they all?!) Its abundant nitrates are converted into nitric oxide by our bodies which causes blood vessels to expand and thereby provide more oxygen and nutrients to all areas of the body. Your muscles get a real boost from the extra oxygen. You just may find yourself jumping up to do the dishes after a wonderful meal with arugula. Or a run around the block? Let me know.
The sugar snap pea harvest is gearing up, and we'll see them at the stand and in the harvest bag. Parsnips continue to come in and are perfect with carrots for a mixed roasted veggie side dish. We still have Brussels sprouts galore; add these to your roasted veggies too! Broccoli and baby broccoli will make their appearances in the stand, while our many varieties of squash hang out with them. We still have plenty of makings for soups and salads, although the Cornitos peppers are winding down. If you're planning on any apple pie making, be advised our Granny Smith apples are almost gone, but we will have more Fuji and Pink Lady for the foreseeable future. Blood oranges are beautiful and sweet. There continue to be many mandarin and tangerine options, along with both navel and cara cara oranges. The passion fruit season continues! We look forward to seeing you soon!
- Eileen
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Friday, January 9, 2026 Harvest Bag
all for $20
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Halcyon Gold Potatoes
Brussels Sprouts
Cornitos Peppers
Broccoli
Salad Mix
Butternut Squash
Sugar Snap Peas
Kale
Fuji Apples (Cuyama Orchards, certified organic)
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VENDORS THIS FRIDAY
VENDORS THIS SATURDAY
- Bread Bike Pastries and Bread
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The Farm Stand Table (should have...)
| | Grown on our farm using organic practices and no pesticides: | | |
sugar snap peas | parsnips | artichokes
Brussels sprouts | sunchokes | celery root | kalettes
orange and purple sweet potatoes | carrots | cauliflower
butternut squash | delicata squash | spaghetti squash
winter sweet kabocha squash | jalapeno peppers | cornitos peppers
red butter lettuce | red and green salanova lettuce | romaine lettuce
Sierra gold, Halcyon gold, and fingerling potatoes
celery | kale | green cabbage | leeks | broccoli | spinach | salad mix
napa cabbage | baby broccoli | dandelion greens | collard greens
arugula | fennel | chervil | flat-leaf parsley | rosemary | thyme | mint | sage
chicken eggs (limited) | essential oils | sage bundles
farm merch: market bags | aprons | t-shirts | baseball hats
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| | From our partner growers using pesticide-free and/or organic practices: | | |
finger limes | lee tangerines | clementines
walnuts | passion fruit | kiwi fruit | blood oranges
apples | page tangerines | satsuma mandarins | limequats
mandarinquats | star ruby grapefruit | pomelos | melo gold grapefruit
Hass avocados | Medjool dates | canned Alaskan salmon
local honey | organic Gilroy garlic | stone-milled flours
Paso almond brittle | Bread Bike granola (Saturday)
bee pollen | beeswax soap | beeswax taper candles
sunflower microgreens
vegetable and herb starts from Growing Grounds Farm
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Wilted Arugula and White Bean Salad with Lemon Vinaigrette
Ingredients
- 5 ounces arugula, washed and dried
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions
- In a large skillet, heat 1 tablespoon of olive oil over medium-low heat.
- Add the arugula and cook for 2-3 minutes, or until wilted, stirring occasionally.
- In a large bowl, combine the wilted arugula, cannellini beans, red onion, and Kalamata olives.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
- Pour the vinaigrette over the salad and toss to combine.
- Serve immediately or chill for later.
Tips & Variations:
- Add crumbled feta cheese for a salty and tangy flavor.
- Substitute chickpeas for cannellini beans.
- Add chopped cucumber or bell pepper for extra crunch.
- Toast some crusty bread and serve alongside the salad.
- For a more substantial salad, add grilled chicken or fish.
Thanks to https://italianchef.org
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Lemon Artichoke Arugula Pizza
Ingredients
- 1 lb pizza dough, at room temperature
- 3 tablespoons olive oil
- 8 cloves garlic, minced
- 3 cups shredded mozzarella cheese
- 14 ounces quartered artichoke hearts, drained and patted dry
- Zest of 1 lemon
- 2 to 3 cups baby arugula
- 1/3 cup freshly grated Parmesan cheese
- Freshly squeezed lemon juice
- Dash of crushed red pepper flakes
- Sea salt, to taste
Directions
- If you have a pizza stone, place it in the oven and preheat the oven to 500°F. If you don’t have a pizza stone, you can cook the pizza on a baking sheet.
- Make sure your dough is at room temperature before starting. Divide the pizza dough into 2 even pieces. This recipe makes 2 smaller pizzas.
- On a lightly floured surface, start with one dough ball and use your fingers to gently press the dough into a circle. Gently stretch the dough into a 10 to 12-inch circle, being careful to not over stretch the dough.
- Sprinkle a pizza peel lightly with flour. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet. Place the stretched dough on the peel or baking sheet.
- You are making 2 pizzas so divide the toppings between 2 pizzas. Brush the olive oil evenly over the center of the dough and sprinkle evenly with garlic. Top the pizzas with shredded mozzarella cheese. Arrange the artichoke hearts on the pizzas and sprinkle with lemon zest.
- Use the pizza peel to carefully transfer the pizza onto the hot pizza stone. Bake for 12-14 minutes until edges and bottom of pizza are golden brown.
- Remove from oven and top with arugula, Parmesan cheese, a squeeze of fresh lemon juice, crushed red pepper flakes, and a little sea salt. Cut into slices and serve immediately.
Thanks to https://www.twopeasandtheirpod.com
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Stand Hours
OPEN RAIN/SHINE, YEAR ROUND
(may close due to high winds or flooding)
Tuesdays & Fridays: noon to 5 pm
Saturdays: 10 am to 3 pm
FARM STAND LOCATION:
1075 "The Pike" in Arroyo Grande.
We are located on the south side of The Pike,
between Halcyon Road and Elm Street.
write an email to us at
halcyonfarmsag@gmail.com
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Grab and Go Harvest Bags
AVAILABLE TUESDAYS AND FRIDAYS ONLY
NO RESERVATION OR SUBSCRIPTION NECESSARY. $20 per bag.
We continue to have a table set up adjacent to our parking lot with the Harvest Bags and the white mail box where you can put your payment ($20/ bag). We accept cash, checks, and Venmo at the table. Or, you can come into the farm stand to pay by EBT or credit card.
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Growing vegetables, fruits and fresh cut flowers for our community using organic farming practices and no pesticides. | | | | |
