The arugula under the covers is fleshing out nicely. The remay covers are lightweight fabric which keeps the tunnels warmer, drier and bug-free. We have been taking arugula to market that is going to flower, for the past few weeks. It is quite spicy and stemmy. Chopping it like cilantro or basil, as one would any herb, is a strategy I adopt when it gets like that. I’ve even made an arugula “pesto” which is delicious. This succulent new arugula will be at Friday’s farmers’ market.
March 15, 2011