There's something so wonderful about arugula.  It tastes like spring and fall at the same time, and pairs perfectly with parmesan cheese...

Though my cold frame experiment went downhill, I salvaged the arugula.  Excellent! 

Fast-forward through a successful container transplant, and I've had windowsill arugula for the last 3 months.  I harvest here and there, and stage periodic ladybug (actually, West Asian Beetle) coups to stave off the aphid infestation.

Lately, my arugula has begun to flower!
Arugula plants have the most lovely flowers; white with delicate black veins.
I've been hand-pollinating my arugula flowers so I can collect the seeds.  Essentially, this involves fingering each flower, over and over.  It makes me feel a little perverted, spreading the pollen like this, but the resulting seed pods are most impressive! 
Picture
Note the 1.5"-long seed pod forming...
Why all the bother?  Really?  Do you have to ask?  Arugula is simply the best. 

I like my arugula with eggs and parmesan.  Observe:

Local, Home-Grown Breakfast
You will need:
  • Local, pasture-fed eggs
  • Local, CSA-share onions & potatoes
  • Home-grown arugula
  • Gifted (a.k.a. 'borrowed from my roommate') parmesan cheese
  • Olive oil / butter
  • Salt & pepper
The process is pretty self-explanatory.  Start with oil.  Brown the hash browns, soften the onions, fry the egg, season with s&p, then add arugula and parmesan.  Enjoy!
Looks incredible, yes?  It tasted amazing, too.

How do you like to eat arugula?  Please, share!
Erica
3/24/2012 08:59:16 am

My arugula has started to sprout! Thank you so much for the windowsill arugula idea! Our springs are too hot for arugula, and the windowsill is shaded enough by a tree to get the perfect amount of light but not get too hot.

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3/25/2012 11:44:47 am

I'm so glad! Yeah, arugula does really well in partial shade - I wish yours the best!

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