ARUGULA : Taste Test : The peppery-flavored vegetable is largely considered a gourmet salad item. One grower is trying to get more people to sample it.

Although a favorite salad ingredient in other parts of the world--particularly the Mediterranean--this bitter green has just recently gained local recognition.

You won’t find it on Ventura County’s leading list of crops, but according to Camarillo arugula grower Tom Grundeman, more people are discovering it to be a tasty embellishment for salads and other recipes.

For Grundeman, who sells arugula and other organically grown produce at the Ventura Farmers Market, it hasn’t been easy to get his customers to try the leafy vegetable.

“I’ve been selling arugula for three years now,” Grundeman said. “Since most people haven’t heard of it, I’ve just offered it for people to taste as they come by.”

As for its taste, it is a tad bolder than most green leaf vegetables. Its peppery flavor makes it versatile; arugula can serve as an herb or a lettuce. “One of the more common expressions I get from customers is that it has a nutty or peanutty taste,” Grundeman said.

More frequently used by commercial chefs than by household salad tossers, “arugula for now is considered more of a gourmet item,” Grundeman said.

Grundeman sells his arugula by the bunch for 50 cents each. It can be purchased Wednesdays and Saturdays at Ventura Farmers Market. Watch for the “Tom’s Organic Produce” sign.

Growing Grounds Garden Center in Camarillo is selling fresh-from-the-field herbs, fruits and vegetables. It’s not just another nursery. Since Monday, it has been offering a variety of fresh produce.

Customers can watch for such produce items as lettuces, strawberries, cucumbers, cilantro, celery and green onions. Growing Grounds is at 5016 Calle Cuesta. Call 482-5460.

SERVING SUGGESTION

According to grower Tom Grundeman, arugula is best used fresh to spice up salads. However, the versatile green leaf can also be used for pesto sauce.

Arugula Pesto Sauce

* 2 ounces fresh arugula leaves; stems removed

* 1 medium clove of garlic

* 2 tablespoons pine nuts

* 2 tablespoons grated Parmesan cheese

* 1/4 cup olive oil

* 1/4 teaspoon salt

Blanch arugula leaves 30 seconds in boiling salted water; drain. Rinse under cold water to keep green color. Wrap in paper towel to squeeze out all water. Mince garlic in food processor or blender. Add leaves, nuts, Parmesan cheese, olive oil and salt. Process until smooth. Adjust salt to taste.