Little did we know that arugula could be used in so many recipes! From pesto, to creamed arugula to classic salads. Needless to say, we’ve thoroughly enjoyed this beautiful Fall green.

Tommy and I have ventured into gardening alongside our hives and the results have been: great family time; tasty and nutritious local food; more than we can eat! So, we’ve started selling our produce and we gave out the following recipe last week to those who bought a bag of arugula, radishes or pecans.

If you haven’t tried some fresh produce grown here in East Hill be sure to drop by Wednesday!  We’ll be up early cutting fresh greens and vegetables then heading to 10th and Cervantes, so come on by, we’d love to see you.

Enjoy,                                                                                                                                                                                                                Emily


The East Hill Honey Co.
Honey – Raisin Arugula Salad

1 bunch arugula
1/4 cup raisins or [1 -2 persimmon(s) or mandarin oranges can be used]
2 tsp. raw wildflower honey
3 Tbsp. olive oil
1 Tbsp. sherry vinegar, lemon juice, or red wine vinegar
2 cloves of garlic, minced
1/2 tsp. Dijon mustard
1-2 radishes
1/4 cup pecans or walnuts
Salt to taste
Freshly ground black pepper

Rinse and dry arugula, set aside.
In a large bowl, whisk oil, vinegar, garlic, and mustard into a creamy-looking dressing. Add salt and pepper to taste.
Add arugula to bowl and toss gently but thoroughly to completely coat leaves with dressing.
Add chopped radishes, pecans and raisins, toss to combine.
Transfer salad into 4 to 6 plates.