The heat of July can feel oppressive and overwhelming. I forget what it’s like to be cold. Even on the cooler days the humidity drenches us with sweat. July feels like a month to get through. But, we’re at the end of it. We did it.
August has always felt gentler, the breeze cooler and more refreshing. Less like hot breath, more like a cool caress.
The past two weekends have been hot hot hot. All fans on all the day, move as little as possible, ice cubes melt in minutes. The only good thing about it is that the tomatoes and basil like it. The arugula that I grew way too much of doesn’t seem to care either way. It survived winter, it’s thriving in summer, what doesn’t it like?!
I tried to grow Butter Lettuce. Not a single seed sprouted. What even am I doing wrong?! The thing I want to grow won’t, the thing I don’t is so abundant that it’s choking out other plants. That feels very 2020 of it.
Tim has declared that he hates arugula. I’m trying to trick myself into liking it. If I eat it often enough will I start to enjoy it? My friend, Madie, eats it from the garden while we stand six feet apart and chat in the sun.
Arugula is ok when it’s well balanced. As I was eating this salad the other day I could taste the earthiness of the beet greens, the spice from the arugula, and sharpness from the pickled onions. It was smoothed out by sweetness from raisins and balsamic vinegar, finished by smooth peppery olive oil and salty almonds. Some leftover salmon elevated it to a filling meal.
Some things are my best enjoyed on their own: chocolate ice cream, crispy bacon, cherry tomatoes still warm from the sun. They’re great as food pals, but they don’t need any help from anyone. Arugula isn’t there yet. But, Madie, I’ll always have some plain arugula growing in my garden just for you. You can have that while I enjoy my ice cream. ¯\_(ツ)_/¯
Arugula Salad with Raisins and Salmon
- arugula, spinach, beet greens, and baby kale, torn into bite sized pieces
- pickled onions
- chopped roasted and salted almonds
- cooked salmon (or crispy tofu)
- olive oil
- balsamic vinegar
- Toss the greens. Top with pickled onions, raisins, almonds, and salmon. Drizzle with olive oil and balsamic vinegar.
- Serve with crusty bread that’s been toasted and slathered with butter and jam and a glass of rosé if you’re feeling those summer vibes.