Arugula is similar to spinach, but tends to be a bit bitter when raw, especially the older it is. It seems to be better when it’s been steamed and wilted. So I’ve use it for making lasagna and a pasta dish - both that call for spinach.
Also, I was excited to see a few cauliflowers coming in. They’re about the size of a golf ball right now, so I’ll have to be patient.
The arugula is quite dense. I've been cutting the larger leaves. |
The stems can be quite thick, so I usually only use these leaves. |
Cauliflowers the size of a golf ball |
Some of the lettuce has topped out and started to flower. |
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