About Arugula

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

Arugula Pesto

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.

Arugula Salad

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

online from Relay Foods
featured in home delivered boxes from Dominion Harvest

arugula nutrition facts

click to enlarge
Nutrition Facts sourced from USDA National Nutrient Database for Standard Reference
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Virginia Farmed Vegetables and Salad – Perryhill Produce