Great in salads and stir-fries — even casseroles –arugula is a bold, versatile addition to many recipes.
Arugula is one of the first crops we harvest in the spring. It’s quick germination makes it suitable for plantings throughout the growing season. It’s one of the last greens cut in the fall. In milder climates, it will overwinter.
This garden versatility is matched in the kitchen. In the spring, tender young arugula greens with their hint of spiciness, make a perfect pair with another early crop: radishes. In the fall, it’s great in stir fries, can take the place of spinach in lasagne and casseroles, or can be braised briefly with other late greens and served with its pot liquor. (more…)