Under cover arugula

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.

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About candied

Artist: painter, graphics, print and typography. Farm Fan: live on an organic produce farm, am dedicated to educating the public about the food they eat and what it takes to get it to their table. View all posts by candied

2 responses to “Under cover arugula

  • Nancy

    Arugula pesto? Yum! Would you simply substitute arugula for the basil, or would you adjust other ingredients, as well? I adore arugula, even when it’s stemmy.

    • candied

      Yes, simply substitute is what I’ve done. I have also changed up with the nuts… sometimes (usually) using walnuts instead of pine nuts. They’re local. It is definitely worth a try.

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