Something about the volcanic Sicilian soil produces the most delicious tasting fruits and vegetables. I am sure the sunshine and heat also have something to do with it. I can say that the fava pasta which I've made here tastes better than anywhere else I've made it. The lemons are sweeter, the oranges juicer, the lettuce crisper and sweeter, there are kinds of eggplant I've never seen, and the olive oil... well, imagine the best tasting olive oil you've ever had and that not as good as their 'for every day' oil. |
| The Lemon Tree in our Garden |
 |
| Gaspare, the consulting agronomist on his organic farm |
 |
| Gaspare, Tomasso and Sarah in Gapare's organic lemon grove |
 |
| Gaspare's gifts of organic verdura |
 |
| Balestrate Monday Market with Sheila and Salvatore |
 |
| Sicilian lunch |
 |
| Giuseppe explaining how to cook verdura from our garden |
 |
| Fresh Broccoli florets pan fried with EVOO, salt and dressed with pecorino cheese |
 |
| Shelling fava on the deck with a fresh lemonade for refreshment |
 |
| The fava pod and fava bean |
 |
| Our Neighbour's Garden |
 |
| Eggplant (melanzane) on the charcoal BBQ |
There are pitfalls for the north american shopper - the food is ripe and ready to eat that day. Waiting a day or two can be the difference between delicious and disgusting because the ripe berry is mouldy, or the eggplant is mushy.
No comments:
Post a Comment