From a Gambrills Farm to Your Table

Creative inspiration comes from many sources.  As a chef, I get some of my best ideas when surrounded by the brilliant colors, textures and aromas of fresh ingredients.  So when Lea suggested we visit the farmers’ market and “whip up something from whatever we find,” I liked the challenge.   I specifically wanted to explore local organic offerings. 

Maryland Sunrise Farm in Gambrills sells their produce at the Anne Arundel County Farmers’ Market in Annapolis.  The 857-acre Sunrise Farm is the largest certified organic parcel of land in the state.  Farm representative Virginia Gambrell was at the market to help with our selection.   Looking over the farm offerings, I was immediately struck by the all the vibrant greens, particularly the fresh arugula. 

Arugula is a spicy green sometimes used in salads.  It is strong and peppery and can stand on its own.  I worked with it frequently during my culinary fellowship in Ireland, where arugula is often referred to as “rocket.”   Virginia recommended a Swiss cheese and arugula vegetarian-style sandwich.  I like a grilled flank steak and arugula salad with feta and tomatoes.  When I saw the Sunrise Farm scallions and basil, I decided to use this amazing fresh arugula to make pesto.

Pesto is a puree of greens, and basil is the gold standard.  The arugula gives a nice peppery finish to this pesto, a perfect complement to the basil.  Pesto sometimes includes pine nuts, but I leave nuts out because, once pureed, they can be a hidden danger to those with allergies. 

Arugula Pesto

Yield: approximately 1 cup

 Ingredients:

6 oz. arugula (our purchase was sold bagged in this amount)

1 bunch of fresh green basil

1 scallion (use the green only)

1 T chopped garlic

1/2 oz. lemon juice

2 ice cubes (Chef’s Note: the ice cubes help the puree process)

2 oz. olive oil

Sea salt to taste

Add all ingredients in your blender and start on pulse, or the lowest setting, working toward the blender’s highest setting to liquefy.  Be patient with the blending process.  You’ll need to turn of the blender and use a spoon to tamp down your ingredients.  After stopping three or four times and stirring your mixture in the blender, it should be more fluid.  You want it to have some body and thickness.  

This pesto will keep well in the refrigerator for about a week, and holds its sharp green coloring well.  It can be used many different ways.  Use it as a sandwich condiment or mix it with your favorite salad dressings, such as Italian or ranch.  It is great tossed with your favorite pasta all by itself.

Arugula pesto also makes a great finishing agent for certain meats.  Spoon this pesto on to your prepared fish or poultry.  The heat from the cooked protein will help the flavor blossom. 

Join me in the farmers’ market challenge!  Visit a local produce stand and see what inspires you.   You’ll be helping our local growers and supporting your healthy diet.  Enjoy!

Zachary Pope is an award-winning chef and owner of Roundz Catering. He and his family live in Crofton. 

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