This recipe caught my attention. If you visit our farm stand at the Union Square Greenmarket, you will find a choice selection of tomatoes in season for the next couple of months. Arugula is also available - we try to grow it year-round. The "wild" arugula (or sylvetta arugula) is actually out of season for us, but I challenge you to tell the difference in flavors. FYI - we read from outlets other than The New York Times website, but this was too good to pass-up. Enjoy!
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