The last few weeks have been mostly hot and Cincinnati is expecting more of the same for the rest of July.
This makes growing mesclun a challenge, even with varieties of lettuce listed as being "heat tolerant". Nonetheless, I have to try and we do get a few weeks of fresh greens before I let the arugula go to seed. It tends to get very hot and peppery before flowering so dressing it can also be a challenge. It is best mixed in with other, mellower lettuces at that point – black seeded simpson, red oak leaf, baby romaine.
Last night, I tossed it with a homemade vinaigrette – made with a macerated clove of garlic, salt, pepper, red wine vinegar and olive oil. The garlic was a little too strong so the combination was very spicy. I will have to try something a little less intense next – perhaps skip the garlic in favor of a shallot.
Next on the list is planning to save those arugula seeds – maybe I can even get in a second crop before frost in mid October.