I use it like spinach - it's great on pizza, and sauteed with garlic & cheese over pasta too. It's tangier than spinach, which I like.

Have not made this but the recipe was emailed not long ago. Agree, finally cooler weather!👍

Arugula and Potato Soup

3 T. butter

2 medium onions, sliced

2 leeks, trimmed, halved lengthwise, washed well and sliced

1 garlic clove, chopped

1/4 tsp. salt, plus more to taste

1 1/2 lbs. boiling potatoes (about 4 medium), peeled, quartered lengthwise and sliced

2 1/2 cups chicken broth

1/8 tsp. ground ginger

1/8 tsp. freshly grated nutmeg

1/3 cup heavy cream or milk

2 bunches coarsely chopped arugula leaves (about 2½ cups)

Freshly ground black pepper

Melt two tablespoons of the butter in a heavy saucepan over medium low heat. Add the onions, leeks, garlic and salt, tossing to coat. Cover and cook slowly, tossing occasionally, until the vegetables have softened, about 20 minutes.

Add the potatoes, broth, ginger and nutmeg, stirring to combine. Raise the heat and bring the mixture to a boil, skimming off all the froth from the surface. Simmer, partly covered, until the potatoes are tender, 30 to 40 minutes.

Remove half the solids with a slotted spoon and puree until smooth in a food processor or a blender. Return the puree to the soup and add the cream or milk. Bring to a boil, then thin the soup if desired with additional broth. (The soup can be prepared in advance to this point, then returned to a boil at serving time.)

Scatter the chopped arugula over the surface and cover the pan. Cook until the arugula has wilted, about two minutes. Stir, add salt and pepper to taste, making sure to season the soup to taste. Swirl in the remaining tablespoon of butter and serve immediately.

I was going to suggest pesto which you can freeze.

I had a great starter recently. Medallions of roasted beet, slices of fresh mozzarella, arugula pesto and walnuts.

Pesto and salads. I love an arugula salad with roasted beets and goat cheese.

Lucky you!

This happened to me last month. I quickly blanched as well as lacinato kale, turnip and radish leaves, carrot and celery tops, then packed into little half pints with some water for the freezer. Add to soups and curries at the end of cooking all winter.

September i made basil pesto and a arugula/cilantro(with the stems)pesto.

And the blanching is about to happen again with an abundance of similar greens.

We have a dozen or more ways to use fresh arugula but that doesn't solve the use-it-up-before-composting issue.

Night before last i made another AjiVerde sauce. Darker green than usual using arugula and a stem of kale. Then made green juice shots adding a big knob of ginger, more fresh lemon, and a persian cucumber.