Rocket Bag - Certified Organic_

On the Farm!

Savoury Certified Organic Rocket Leaf Bags. Also known as ruca sativa, salad rocket, rucola, rucoli, rugula, colewort, roquette or arugula. Rocket with peppery-tasting leaves that will add zest to your salads or sandwiches. Mostly are eaten raw, or slightly wilted. They are the perfect match to be mixed with other salad greens, put into sandwiches, pureed into pesto or just served on its own with a dash of olive oil and balsamic vinegar. And don't leave the flowers aside, as they are both edible and taste great! 

Rocket is available Spring through to Autumn.

Nutritional Infor & Storage Tips

These leafy greens are rich in chlorophyll, amino acids and vitamins A, B, C and K. Low in calories, they also contain beta-carotenes, as well as lutein and zeaxanthin (good for eye health). But rocket also contains certain phytochemicals such as indoles, thiocyanates, sulforaphane, and iso­thiocyanates, which help to protect against cancer.

When rocket leaves are firm, small and dark green in colour, is the perfect time to eat them.

Rocket can be kept for 3 to 4 days in the fridge (in an airtight container) 

Recipes

Rocket Pesto

For a change from the traditional basil variety, this quick and easy peppery pesto is delicious dolloped on pasta or drizzled over summer salads or to add a delicious peppery hit to a sandwich. 

What's better is it is so quick and easy to make and you are likely to have all the ingredients on hand for night's where you have no plan for dinner. Simply whiz this up and serve through pasta or zucchini noodles! Dinner done! 

INGREDIENTS

• 30g pine nuts 
• 75g rocket
• 1 clove garlic small-medium, peeled and roughly chopped
• 30g grated parmesan 
• 60ml virgin olive oil
  

METHOD: 

• Lightly toast the pine nuts either in a dry frying pan over a medium heat or under the broiler/grill until lightly brown. Keep an eye on them as you don't want to burn them and they can go quickly.
• Put the arugula/rocket in a food processor and pulse until well chopped. Scrape down the sides, as needed. Add the garlic and pine nuts and pulse to break everything up. Then add the parmesan and pulse to mix. Again, scrape down as you go as needed.
• Add the olive oil while the food processor is running, if an option, or else add a little at a time, pulsing in between. Stir and either use or transfer to a sealable container and cover with a layer of olive oil and store in the fridge until needed.

Rocket, Pear and Parmesan Salad