Also known as rocket, arugula is native to the Mediterranean area and has been cultivated since ancient Roman times. Its virtues as an aphrodisiac were extolled by Virgil, and led to it being banned from monastery gardens during the Middle Ages.
In Italy, the peppery green is included in all aspects of cuisine, and wild varieties are traditionally harvested from their natural habitat.
Arugula Varieties and Seasons
We grow Astro arugula, a modern cultivar that is more heat tolerant than its Mediterranean cousins.
our retail size is 6 oz
Quick Arugula Recipes
always wash produce before eating
Use a skillet to lightly toast 1/2 c pinenuts, then combine in a food processor with 1/2 lb (3 c) arugula, 3 cloves garlic, juice and zest of 1/2 lemon. While blending add 2/3 c olive oil in a stream. Blend til creamy. Stir in 1/2 c grated parmeggiano, salt and pepper to taste.
In a salad bowl whisk together juice of 1/2 lemon, 3 Tbsp olive oil, salt and pepper to taste. Add arugula and gently toss in dressing. With a vegetable peeler, top with shavings of fresh parmegiano.
Pasta with Wilted Arugula, Almonds, and Goat Cheese
Cook 8 oz pasta in salted water until al dente, drain. Lightly toast 1/2 c sliced almonds, set aside. Over medium heat, cook 3 finely chopped garlic cloves in 1/3 c olive oil 1-2 minutes, then add 4 c arugula and stir until wilted. Gently toss arugula “sauce” with pasta and dollops of goat cheese, adding pasta cooking water if necessary. Top with almonds and serve.
inspired by Lillie Auld
Where to Buy Perryhill Arugula
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