In London, bundles of funny-shaped leaves called rocket took up serious real estate in the produce section and cost less than many lettuces I readily recognized.Its rare appearances were inside a tiny blister pack hung alongside rosemary and sage.At lunchtime, my co-workers always seemed amused by the American girl with her tub of fresh greens and tiny canister of homemade vinaigrette, sitting by the floor-to-ceiling windows behind her desk and gawking at the city from the 14th floor.I finally found it, but it was no longer my cheap lunchtime go-to: I’d need at least half a dozen of the tiny herb blister packs, and deep pockets, to enjoy my now-favorite green.By the time U.S. tastebuds became hooked on spicy greens and arugula became a market staple, I’d progressed from enjoying it on my simple workday salad to tossing handfuls on grilled pizza, turning it into a bed for curried veg, preserving it as a pesto, and even “cooking” it, such as in the recipe I share here.Skipping the pasta rinse and using the starchy cooking water give the goat cheese something to cling to.
Simple Pasta Recipes
Pasta is always in my pantry, but I have to admit that I haven't invested in a bottle of fish sauce yet.There are some commonplace Italian pasta recipes that are so simple yet stunning that I'll find myself on a streak of making them two, three, six times a month.But after years of making these dishes, I didn't think there were many more minimalist pasta combinations to discover.Then I stumbled upon my latest obsession while out on a dinner date at the Campania-centric Italian restaurant A 16, where I enjoyed a plate of linguine tossed with torn cavolo nero and dressed in a pungent elixir of Italian anchovy sauce, barely-cooked garlic, and spicy red pepper flakes.The pasta takes all of 10 minutes to make, and it's salty, spicy, garlicky, and full of umami.For a tougher leafy green, such as kale, sauté the vegetable for a few minutes longer, until just wilted.Don't be afraid of the fish sauce; it's what gives this pasta such a magnetic flavor.In a large pot of lightly salted boiling water, cook the pasta according to box directions until one minute short of al dente.Wipe out pot and set back on stove at medium heat.Heat olive oil until fragrant, about 1 minute, then add garlic slices and red pepper flakes.Add in drained pasta, pasta water, fish sauce, and arugula; remove from heat and toss until greens are just incorporated and arugula is slightly wilted.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .
Yes, there really is an arugula shortage
“We definitely haven’t been harvesting much the last couple of weeks,” says Matt McGuire, chief agricultural officer of JV Smith, a vegetable farming company in Yuma, Arizona.“In Florida, we shouldn’t be having any rain right now, it’s considered the dry season,” says Eberhard Mueller, co-owner of Satur Farms, which sells packaged leafy green products.Heavier than normal rains in December have disrupted Mueller’s harvest; he tells me that his operation has encountered more and more moisture throughout his time in the business—something he suspects is related to climate change. .
Arugula: Health benefits, facts, and research
A 2014 review study found that high intakes of nitrate may lower blood pressure , reduce the amount of oxygen needed during exercise, and enhance athletic performance.Eating fruits and vegetables of all kinds reduces the risk of many adverse health conditions due to their high levels of antioxidants, fiber, and phytochemicals.While an overall healthful, vegetable-rich diet reduces a person’s cancer risk, studies have shown that certain groups of vegetables can have specific anticancer benefits.Researchers have found that sulforaphane can inhibit the enzyme histone deacetylase (HDAC), which is involved in the progression of cancer cells.The ability to stop HDAC enzymes could make foods that contain sulforaphane a potentially significant part of cancer treatment in the future.One test tube study showed that arugula extract had antidiabetic effects in mouse skeletal muscle cells.Plus, arugula and other cruciferous vegetables are a good source of fiber, which helps to regulate blood glucose and may reduce insulin resistance.In addition, a 2018 study published in the Journal of the American Heart Association reported that consuming a diet high in cruciferous vegetables could reduce atherosclerosis in older women. .
Why Arugula Is the Best Leafy Green
In hindsight, there were plenty of indications over the past decade that American politics were headed toward the partisan sniping and low-stakes media obsessions that crowd the news cycle today.In 2007, Barack Obama was in Iowa, speaking as a presidential hopeful to a group of farmers who were worried about the stagnation of their crop prices while America’s grocery bills continued to rise.Americans who heard about it for the first time via political gaffe apparently didn’t leap to give it a try, and it has also been usurped by more novel choices in the progressive corners of food culture that first embraced it as a European crossover.All it has ever done is help make things delicious: It’s great as a crunchy topping for sandwiches, piled atop a Neapolitan pizza, or as a nutritious base for a salad.It shouldn’t have to provide all that pleasant, peppery flavor just to reside in a vegetal purgatory between the broad commonality of spinach and kale’s trendy coastal dominance.That commonality translates to America, to a certain extent: Google Trends data suggest that the most interest in the vegetable is concentrated in states with significant Italian American populations.At the grocery store in my neighborhood, which is so unimpressive that it regularly lacks at least one essential ingredient for my favorite chicken soup, both the organic and conventional varieties of arugula cost the same per pound as baby spinach, kale, and “spring mix” greens.Arugula’s small, tender leaves and thin stems are ready to eat with just a quick wash, unlike kale, which requires the preparer to dismantle it and beat it into submission.To understand what was holding it back and what could be done, I spoke to Darby Hughes, the brand-strategy director at Quench, a marketing agency focused on the food and beverage industry.That hardiness might give the plant an additional edge on a popular green competitor: Much of the country’s winter romaine lettuce comes from just one part of Arizona, which has made it vulnerable to foodborne-illness outbreaks that have wiped out availability across America for months. .
National arugula shortage due to wet, cold growing conditions
Those harsh conditions "paved the way for the spread of a fungal disease called downy mildew," which has made it difficult to produce healthy crops, the article further explained.In New York, the fast casual Mediterranean restaurant chain Cava posted signs Monday saying there was no arugula available for their mixed greens or grain bowls. .