Skip to main content

Easy like a Sunday Morning...Photos & Video from the Garden in August


Happy Sunday - enjoy the sunrise from our farmhouse in the Marche countryside! Playing with my gopro and working out the timelapse settings...



It's been a hot hot summer this year! The garden is much happier than last year, especially the tomatoes (blight from wet weather & cool mornings) but nothing's doing better than the varieties of cherry tomatoes we grow: ciliegini, egg yolk & datorini. Picked daily and added to salads, pasta & pappa al pomodoro - we're eating kilos of tomatoes! But not everything likes the heat and the zucchini, pumpkins - basically the squash family is suffering.





After all these tomato photos, you may be craving a little Pappa al Pomodoro (Rustic Tuscan Roasted Tomato & Bread Soup):


The view looking back up at the house in the evening light at the end of the day...
Have a great Sunday and I'll be sure to post more garden photos next week!

Comments

Popular posts from this blog

Meat Curing 101: Homemade Sausage & Salami

Our most favorite winter tradition is stuffing sausages with Vittorio & then hanging them from the rafters of our farmhouse to dry in the cool winter air! If you are interested in getting elbow deep in meat - try one of our cooking classes at our farm in Le Marche on sausage making & meat curing! You can taste the difference & just think of the bragging rights over all your foodie friends!Vittorio has a passion for pork

the meat
People tend to think of sausages as being the leftover parts of the pig - but here in Italy we use the shoulder or spalla of the pig. This cut has the perfect amount of fat to meat ratio and is very flavorful. No "blue-light" supermarket special - buy the highest quality - you're taking the time to make homemade sausges so splurge!

the casing
When it comes to the casing - it is what it is - the small intestine of the pig - you can go to any good high-quality butcher & they should be able to point you in the right direction. (U…

Podcast from Italy: House Hunting in Italy Tips

This is a short but info packed episode! Sharing a slice of our Move to Italy Workshops - we share a few tips & important questions to ask while house hunting in Italy! It can all be so exciting and dreamy but take the time to ask these questions to the estate agent or owner to help you understand if this house is right for you, not to mention red flags to look out for!

Then we turn to bitchin' about bureaucracy, one of our favorite infrequent segments, while stewing in paper work and immigration we can't help but share a few of our frustrations. Plus the usual updates from the farmhouse, we're bottling 300 + liters of local wine & the local gossip!

... And a little podcast gossip - according to PlayerFM we are in the 50 Best Italy Podcasts 2018 (we're actually in the top 10!) right behind all the Rick Steve's Podcasts!!
Thanks for listening!! Podcast from Italy #120House Hunting in Italy Tips & Bitchn' about Bureaucracy  Dowload/Stream on iTunes

Workshop: Pickle, Preserve & Confit | August 24-29, 2018

Learn to preserve the fruits of your labor from the garden all year long! We are constantly asked how we jar our tomatoes (over 300 kilos/year) and other pickled preserves - hence this workshop was born as a fun way to share what we've learned from the locals using produce from our farm. Plus you will learn one of the oldest ways to preserve, confit - a method to preserve duck, rabbit, goose & even lemon, etc. The best part - take home what you've made!!


After years of inquisitive guests, cooking class students and random emails on how we jar and preserve hundred of kilos of tomatoes a year - we finally created a workshop to teach you the old ways! (In all honesty a guest was helping us jar one year & suggested it- Brilliant Jamie!!)


Two-day workshop covering: Pasturized vs. Pickled - learn the differences, techniques and hazards as well. We will pickle 2 ways, preserve/jar and confit (preserving under fat). The menu includes: Confit of Rabbit, Confit of Lemons, Tom…