The Arugula is still hanging in there.  We’ve had a couple cold nights, temps in the twenties, but no frost yet.

 

This is our third crop of Arugula this year.  We use it just like spinach:  fresh and peppery in salads, or cooked and neutral tasting in everything from tomato soup to eggplant pizza.

 

We love our Arugula, and it loves us back.

 

 

HAPPY GARDENING!!!