We had arugula in the shares back in May. It prefers cool weather which is why it’s making its return into the shares now. I’ve always found Nichols’ arugula to have a more intense pepperiness than what is typically sourced by restaurants or grocery stores. Its pretty fragile so prioritize using it up first. Similar to the radishes, if you find the taste to be too intense, don’t be afraid to give them a quick sautee and it will mild the arugula out.
The cooler weather has been great for arugula. Sometimes you also see it called Rocket or Rucola, it’s also a brassica (Eruca sativa), but an odd ball and not part of the two major groups. The pungency is due to enzymes that can be deactivated with heat. If you find arugula a bit intense, try giving it a quick sauté.
Nichols’ arugula is always extra peppery. You’ll often see arugula used in light salads, like with balsamic and goat cheese. But these ones are so peppery I had visions of it carrying a creamy Caesar dressing making it seem like you gave it a few extra cranks of the pepper mill.
