It goes by many names: Arugula, Rocket Salad, Roquette, Eruca sativa, but whatever you want to call it, it perks up salads no end and can even be strewn atop a pizza. We had devoted our half-barrels to chard and kale with great success, but the last couple of years velvety green worms got to them before we could. I thought maybe arugula would be too spicy for them, and I guess I was right. Nothing has interfered with this crop and now it is time to begin harvesting. My latest favorite dressing for these greens and a cubed avocado goes something like this: 6T mayo (Best Foods is best), 3 T rice vinegar, 2T orange juice, crushed garlic to taste. It can be a meal with some freshly toasted cashews strewn on top and some biscuits or cornbread on the side.
Don’t miss Wendy’s recipes that appear each Monday. I have found all sorts of imaginative ways to use the garden’s bounty by following her and the links I find there. Happy Grazing!