Available Now – Farmer’s Pick ™ Produce, Boise, Idaho


We have a row of tender young Arugula greens ready to pick and offer for sale.

Arugula is an edible annual plant in the Brassicaceae family of cruciferous vegetables used as a leafy green vegetable for its fresh peppery-nutty flavor. Native to the Mediterranean region, Arugula has a number of different names depending on what area of the world you are in, including garden rocket, rucola, roquette, and colewort. In ancient Rome and Egypt, consumption of Arugula leaves and seeds were associated with aphrodisiac properties.

Arugula is in the top 10 most nutritionally dense foods on the planet along with other superfoods including watercress, kale, mustard greens, and spinach; it is rich in phytochemicals and antioxidants, vitamin K, calcium, vitamin C, vitamin A, folate and B vitamins.

When eaten, it goes well in fresh salads, often accompanied with fruit, cheese, and a vinaigrette dressing. Also good served atop pizza, or combined with pasta, see recipe below.

Arugula : FarmStand in Boise, Idaho
Arugula: $2.50/4oz. bag
-Available Now- Field grown for flavor and nutrition. No herbicides, pesticides or fertilizers used.

Also Currently Available-

Italian Parsley: $1.00/bunch. Also available in bulk by the pound.

Cilantro: 2 bunches for $1.00

Fresh Herbs: Tarragon, Sage, Oregano, Thyme, all $1.50/bunch.

Available Next-


RECIPE : Pasta Salad with Goat Cheese and Arugula

From: Everyday Food, June 2009

The spicy Arugula, creamy goat cheese, and a touch of Dijon mustard give the dish plenty of flavor.


  • Coarse salt and ground pepper
  • 3/4 pound gemelli or other short pasta
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 3/4 cup crumbled fresh goat cheese (3 ounces)
  • 3 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 large bunch Arugula (8 ounces), torn
  • 1/2 small red onion, thinly sliced

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, Arugula, and onion.

Serves: 4

Until next time,