Have you tried arugula?

Arugula salad with strawberries, blueberries, and chicken. Tossed with balsamic vinaigrette.

I talk a lot about watercress here, but today is all about arugula.
B&W grows both varieties, both Great in salads, sandwiches, soups, sauces, frittatas, quiches, well, everything!
Arugula is often described as tasting like watercress but more peppery. Some facts about arugula are similar to those of watercress. Arugula was widely thought of as an aphrodisiac in ancient Rome.
It's spicy goodness is a healthy choice in any diet. It contains essential nutrients that help keep your body healthy, powerful in disease prevention, and a great aid in maintaining permanent weight loss.

Recently I discovered there's a liquer called "Rucolino" that is made in Italy, on the island of Ischia. The Chowhound shares a recipe on how to make your own here: http://www.chowhound.com/post/rucolino-983069 or you can buy it all sorts of places online.

Image from: http://www.ischiasapori.eu/prodotto-142806/RUCOLINO-10-CL-FIASCHETTA.aspx

There's a delicious recipe for arugula pesto, on our website: 

http://www.bwqualitygrowers.com/recipes/arugula-pesto/

Enjoy!

Watercress Pesto is perfecto!

Watercress makes a perfect substitute (or improvement) for basil in a traditional pesto recipe.
Ingredients:

A great bunch of B&W Watercress

about 1/2 C shredded parmesan

about 1/4 C pine nuts

olive oil to blend, about 1/4 C

You can easily adjust the quantities of these ingredients to your personal taste.

Blend all ingredients until it becomes a paste-like texture.

You can use on pasta, like traditional pesto, or on vegetables, like I did.

Zucchini and mushrooms.

Cook at 350 degrees for 25 to 30 minutes. Let cool slightly, serve.

Enjoy!