Arugula Rules

Pickled eggs under blue light in the kitchen
Pickled eggs under blue light in the kitchen

Arugula likes Rochester. It’s hardy and rugged. It has a biting sense of humor. We generally do three plantings. It pops out of the ground in early spring, mid summer and early fall and you can start picking it almost immediately. It adds character to green salads where you would be hard pressed to taste the difference between Gentilina, red and romaine lettuce. On its own – a small pile of arugula, lightly tossed in olive oil and spritzed with fresh lime juice and a touch of salt – it is a rock star.

Monica made fresh pickles with the young cucumbers they grew and for the past few years she has given us a jar. She suggests that we wait at least a few days for the vinegar to permeate the pickles. She knows how much I love these so I count the days. Peggi doesn’t really care for them. I put them on my boiled egg and toast in the morning and make the jar last a at least a week. And then I boil a few eggs at once and put them in the brine. They get better each day.

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