Arugula’s peppery bite — and healthy green — makes it a good addition to the richer flavors of fall. Try topping an arugula salad with pears or a creamy blue cheese. Pile chopped arugla on a pizza after the sizzling pie comes out of the oven (I like it with caramelized onions, dried tomatoes, and bacon or prosciutto). Arugula can also hold its own in a sharp cheddar grilled cheese sandwich, and if you’re already missing summer’s basil pesto, try substituting arugula. Visit www.buylocalfood.org for sources and recipes.
Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA).