Middle South

November, 2000
Regional Report

Recipes

Braised Garlic with Arugula
After planting the big cloves from the outside of garlic bulbs, I reward myself with this favorite dish of fresh greens, garlic, and olive oil. I almost feel like I'm Italian!



Ingredients

1 colander full of arugula leaves

12 small cloves of garlic, peeled

2 tablespoons olive oil

pinch of salt





Preparation

I gather a colander full of young, 6-inch arugula leaves, wash them well, and let them drain while I peel the whole garlic cloves. In a large pot, I saute the garlic cloves in olive oil over low heat for about 10 minutes, and then add the arugula and continue cooking until the greens are wilted. I add a sprinkling of salt and have a super-nutritious taste event that's even better with plenty of crusty French bread.



Serves 4.

Web Finds

Woodlands for Wildlife
If you want to make a woodland area even more attractive to wildlife, there's plenty of good guidance from North Carolina State University's Forest Stewardship program. You may want to start with host plant and habitat guidelines for songbirds at www.ces.ncsu.edu/nreos/forest/steward/www4.html.

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