How to Select, Store, and Cook Summer Produce

Make the most of the season’s fleeting pleasures.

Arugula

How to choose: Fresh arugula has long, firm, bright green leaves. Larger leaves are more peppery than small ones. Holes, tears, and yellowing edges are signs the greens are past their prime. If you can, buy arugula in bunches with the roots intact; this helps retain freshness.

How to store: If you buy arugula with roots, wrap the stems in a moistened paper towel and place in a plastic bag in the most humid area of the refrigerator (usually the vegetable drawer). Keep loose leaves in a plastic bag. Packaged arugula can remain in its clamshell container or bag.

Shelf life: Bunches of arugula will last two to three days. With packaged greens, it’s essential to follow the expiration date, no matter how fresh the leaves appear, since harmful bacteria can develop. (Most packaged leaves have a two-week shelf life.)

Best uses: Arugula tends to be gritty, so rinse the leaves thoroughly. The greens can be stirred into pasta and scattered on pizza. Arugula is at its best in salads: Drizzle it with extra-virgin olive oil and lemon juice and top with shaved Parmesan, salt, and pepper.

Recipes

• Shrimp With Arugula Couscous
• Arugula Salad With Dates and Bacon
• Grilled BLT Pizza