How to Identify Arugula in your share:
This looks like slightly lobed, light green leaves that we always put into small bags. One ID give away is that it has both a taste and a smell with a spicy/peppery kick to it that gives it a unique spicy/bitter flavor—it’s taste is singular and once you have it, you won’t forget it! Arugula is of Mediterranean origin and also goes under the name “rocket” or “roquette.”
When it's in Season at Hartwood Farm:
Most of the growing season, but it's best in the spring (May through mid-July) and in the fall (after mid-September) as it has a milder flavor and more tender leaves in those seasons.
Crop Category and What it Tastes Like:
Salad Greens!
Arugula is tender and tasty when eaten raw as the base for a green salad. The peppery profile makes for a more complex salad than your average lettuce, although it is not quite as crunchy and crisp. Depending on the size and season, arugula can be tart and bright or earthy and somewhat bitter, but it consistently maintains its spiciness imparted by a high number of chemical compounds called glucosinolates.
How to Handle and Store:
Arugula stores best in the crisper drawer in a loosely closed bag. Arugula is the shortest storing of the salad greens we grow, so try to use within 3 to 5 days. Some folks have luck stretching it longer in veggie storage bags. If it’s too wet when bagged, it will last only a couple days. You will be able to tell when it’s close to going by as it starts to get yellower—if a few leaves are yellow, it’s still fine. If half of the leaves are yellow, it’s time to compost! Another sign your arugula is too far gone is soggy, dark green edges or whole leaves.
How to Prep for Use:
Since it grows so close to the ground, we recommend washing arugula well and spinning it out. If it is getting sad and wilted at the end of its storage life, you can still freshen it up by washing it again, or use it in a cooked preparation.
Ways to Cook and Eat:
Most folks like to eat arugula raw in salads, but it can also be lightly steamed, sautéed, or even microwaved. Warning: it cooks fast! It also can add a kick to a range of sauces or salsas. Can be used as a substitute in recipes calling for mustard greens, but it has a unique flavor all its own!
Quick and Dirty Hangry Farmer Go-To Preparations:
Arugula works great as a sandwich, pizza, or burger topping (add at the end on the pizza after it's cooked)—we especially love the bite of arugula mixed in with our favorite sandwich. We also like eating it as a salad served under a hot protein (steak or salmon) where it wilts a little bit—you just make the salad and cook the protein, and plop it down on your little salad to serve. It goes well with any dressing, especially creamy, lemony, or vinaigrette ones. The peppery leaves also pair well with sweeter fruits and veggies, like berries or beets, and creamy cheeses, like goat or feta or burrata, in a salad.
Typical time to:
Steam—less than a minute
Sauté—less than a minute
Bake—Not Recommended
Boil—Definitely not recommended!
Our Favorite Recipes:
Arugula and Shaved Parmesan Salad (Foodie Crush)—a super quick, easy, and delicious no-fail side salad! Sub in your favorite vinaigrette if you want to skip making your own or add fresh fruits and veggies or a protein to make a bigger dish!
Pesto and Arugula Grilled Cheese (Cabot Creamery)—a bright and earthy take on a classic! Sub in whatever kind of bread or sharp cheese you like (but don’t tell Cabot we said so!)