I’m excited to share my first piece for The Green Room, one that’s all about the arugula. I grow my own arugula all summer, and even now a self-seeded fall crop is doing its best to hang on in my cold frame. But not everyone has the time or space to grow their own greens. Fortunately, fresh arugula has been easier to buy year-round than when I first discovered this spicy green—as I explain in my story.
That’s partly thanks to companies like Fifth Season Fresh, which publishes The Green Room and is working toward a more sustainable global food system. Although its products are currently only sold in a trio of states, recipes that use them and loads of other fresh produce are at your fingertips for your next meal.
Learn to use arugula and make Penne with Wilted Arugula