An Early Snow and a Garden to Tend

Word has it we’re getting a snowstorm on Tuesday, with a high temperature of just 35 degrees. While Colorado often gets a rogue snowstorm in the fall, this one feels particularly early.

Some lovely friends of mine left town to spend time out of state and kindly asked me to tend to their garden while they’re away. Since I live at a higher altitude where growing much beyond herbs is tricky, having access to fresh vegetables has been such a gift.

Harvesting the Last of the Season

With the cold weather threatening to freeze the garden my friend so lovingly tended, I’ve been thinking about how to put the produce to good use. On my way home from errands this morning, I swung by their garden and gathered a generous haul of tomatoes, sunflowers, and loads of edible greens.

The purple and green basil will be turned into pesto and frozen, but I needed inspiration for the vibrant arugula and juicy tomatoes. Fresh, mature arugula has an incredible spicy, mustard-like flavor—far more potent than what you typically find at the grocery store.

Yes, You Can Cook Arugula

Many people don’t realize that arugula can be cooked just like spinach or kale. It’s delicious lightly wilted in olive oil with just a pinch of salt, which brings out its bold, peppery notes while keeping its integrity.

A Simple, Soulful Meal

That afternoon, I decided to make something simple and satisfying: Spaghetti with Roasted Tomatoes and Fresh Arugula.

The tomatoes are roasted with garlic to bring out their sweetness while preserving their fresh essence. When tossed with warm pasta, the arugula wilts just slightly—enough to mellow, but not lose, its unique flavor.

I added chunks of marinated feta (my own homemade batch) and a handful of olives to bring a salty, briny finish that ties it all together. It’s rustic, nourishing, and a beautiful way to celebrate the end of the garden season.

Why This is a Healthy Dish

This simple pasta dish isn’t just satisfying—it’s nourishing, too.

Arugula is packed with antioxidants and phytonutrients. As part of the cruciferous vegetable family, it’s rich in vitamin K, folate, and glucosinolates, which may support detoxification and cellular health. Its peppery bite comes with anti-inflammatory benefits.

Tomatoes bring in lycopene, a powerful antioxidant linked to heart health and skin protection. Roasting them actually enhances the bioavailability of lycopene, making this dish both comforting and beneficial.

Garlic, long celebrated for its immune-supporting properties, is known to have antimicrobial and anti-inflammatory effects—especially when gently roasted to bring out its sweetness.

Olive oil, a cornerstone of the Mediterranean diet, provides healthy monounsaturated fats that support brain and heart health.

Feta and olives round it all out with calcium, healthy fats, and probiotics (if using traditional brined versions), making every bite not only flavorful but functional.