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.|