Available April through November
STORAGE
As with any tender green, the sooner you eat it, the better! However, you can store arugula in an airtight plastic bag for up to a week. If leaves lose crispness, submerge them in an ice bath for 10 minutes, and then give them a spin in a salad spinner to fluff and dry. Moisture is the enemy of leafy greens.
FAVE WAYS TO PREPARE
-Dress lightly in a balsamic vinaigrette with lots of fresh cracked pepper—a perfect white pizza, grain bowl, or roasted potato topper.
-Dress lightly in oil, vinegar, salt, pepper, and pile high on a veggie sammie. Or skip the dressing and use in place of lettuce on your summer BLT; spicy goodness awaits.
-Wilt into any creamy pasta, bonus points if it’s lemony. Double bonus if there are pine nuts.
-Arugula Pesto (we like pesto a lot around these parts)