Tag Archives: Italy

On the Edge of an Italian Town

I tell time by the church bells, reminding me of where I am in the day, as I no longer worry about getting lost in time, or in the space that surrounds me.  I walk to the edge of Orsara, where “up the hill” is Orsara, and “down the hill” is not.  So I walk downhill until I am tired, then judge how much I must save for the walk back up the mountain.  “hai camminato da Orsara?” or something like that, is said to me with concern.  I judge that this is not common.  I hear cars approaching behind blind curves.  I cross back and forth to safety.  A road sign warns of slow tractors on the hill ahead, but it doesn’t warn about me.  Between passing cars, I study the moss on the trees, the wild edible greens along the road.  The flavorful weeds.  I marvel at the borage, in full bloom in a drainage ditch.

I listen to the water rushing somewhere near, then the wind that drives the turbines, blowing in powerful surges.  Everything is growing, including the stones.  In a moment of fatigue, I contemplate the amount of life along the expanses of freshly turned soil.  The dark earth smells of rain.  I step onto the shoulder of the road, and my shoes sink in.  The earth holds every drop.

Animals run toward me, greeting me with nervous excitement.  A kitten flirts with big green eyes, and an inner motor so strong that it nearly makes him stumble.  I pick him up and judge that he is well fed, a little belly silhouetted by the sun’s rays.   I pass the orchards, and vineyards, and small piles of spent grapes.  Olive trees that defy pruning, and chili peppers that grow just beyond the wooden gate.

Today, I look for the quiet stones, the stones moved from the fields.  The ancient ones that were once here where the plows have churned the soil.  They were carried to the edges, by men, wagons, and donkeys.  Stoic now, in small pillars. Monuments to time.

Orsara di Puglia: A Culinary Adventure

I have again returned to this place, in the rolling Southern mountains of Italy.  This mix of medieval and modern, tradition and change.  Surrounded by wind turbines, but grounded in stone.  My culinary adventure is quiet, and makes me content.  Entire days and nights have been spent before plates of food.  Nine courses can be the norm.

I walk most days, in quiet contemplation verging on exhaustion.  The village is comprised of rolling hills and alleys of stone.  Narrow, cool and quiet, surrounded by stone on three sides, sometimes four.  The 20% grade on the local hills will burn those calories away, making the long evening meal well earned.

Zucca Zucca Zucca

Simply put, la zucca is pumpkin, in Italian. It is the word that I have used the most in the past weeks. I have chopped them, searched for them, harvested, them and dined on them in nearly every corner of Italy, but there is still more.  There are still fairs to attend, restaurants to dine in, and seeds to explore.  I have been a bit lost in a flurry of action, as festivals run back-to-back.  The connection to the people of Italy is so immediate.  I show a photo, I note that I am a producer of pumpkins, and it seems that hearts open up. they forgive my “bad Italian” because I speak the ultimate Italian:  farming.  The production of food is more important than language.

Every village seems to have them in the shops, every Airbnb in which I stay has one on the kitchen counter.  This wonderfully simple vegetable is loved here in Italy.

I have crossed from Slow Food Terra Madre in Turin, to Florence, to Mondovi, to Alba, to Lecce, Orsara di Puglia, Naples, then launched north to Germany. I tour festivals and fields, corner markets, and kitchen counter tops.  Seeds fill my pockets, squash fills my stomach, and I sleep well at night.  In the weeks ahead, I will be sharing my journey with you, one zucca at a time.

 

 

The Quest for La Zucca: Italian Style

This past month, global delegates gathered for our bi-annual Slow Food International meeting in Turin, Italy.  We were brought together for a common goal, the pursuit, celebration, and the discovery of possibilities surrounding pure food.  With my love being all things pumpkin, I searched the halls of Terra Madre Salone Del Gusto with a keen eye for all things relating to la zucca. As I looked around, I participated in workshops, culinary classes, and symposiums relating to seed saving and issues involving biodiversity, and more.  I was reunited with farmers, seed savers, and chefs, who all spoke the global common language of food.

In September, festival plans are being made throughout the Piedmont region of Italy, as well in other areas of central Europe’s “pumpkin belt.”  Fernando and his associates at the food truck offered me a snack, and invited me to come to their region’s celebration at the end of October.  It turns out that Fernando will be making his regionally famous pumpkin strudel.  They pushed a plate of squash bloom fritters my way as a gift for a fellow pumpkin fan.

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A sort of solidarity exists for those who appreciate the humble vegetable in it’s many varied forms. My pumpkin dappled business card best illustrates my love of this vegetable upon introduction.  Immediately, the images of pumpkin break through any language barriers, and connect me with the people of these agricultural communities.

In the weeks ahead, I will be travelling from the North to the South of Italy in search of all aspects of squash, from culinary usage, to celebrations of biodiversity.  I hope you will follow along with me as, I search the country from top to bottom on the “pumpkin trail of Italy”

Ark of Taste Seeds from Baker Creek!

A couple weeks ago, I was at the Baker Creek Heirloom Seeds headquarters in the Missouri Ozarks.  I sat down in Jere Gettle’s office and spilled the beans:  I had been selected as a Slow Food USA Delegate to represent Hawaii at Terra Madre.  I was shaken, and excited about the prospects.  I had just given a speech a couple days prior at The Spring Planting Festival that explained how heirloom seeds assisted me in finding growing solutions that resist pests, disease, and drought here in Hawaii.  Some of those solutions were found in Ark of Taste seeds.  Take a look at Slow Food’s Ark of Taste .  These are historic vegetables that were in danger of extinction.  How do we keep them going?  Grow them, eat them, put them in our markets, our menus, reconnect them with our lives.  They have been around a long time…for good reason.  They are resilient, and delicious.

I am thrilled to report that Baker Creek Heirloom Seeds has now donated an entire case of Ark of Taste heirloom vegetable seeds to assist in getting me to my Slow Food USA delegate position in Italy…yes, it is in Italy!  Check it out here:  Terra Madre  Two years ago I was cheering for some of my favorite family farmers as they packed their bags and went off to represent all of us.  Now it is my turn to do so.  I will be posting more in the future, but let’s get back to the seeds.

Since funds are being collected to get me that very long way from Hawaii…all the way across the globe to Italy, I am trying to make fundraising fun, and also have some serious perks for the Hawaii community.  What better way to celebrate along with our USA delegation, and be with us in spirit as we represent in Italy, than to be growing Ark of Taste seeds in your gardens? Kind of a seed solidarity!  Jere and Lisa let me go though the vast array of seeds and seek out Ark of Taste varieties that had a strong chance of thriving in Hawaii.  I made my selection, and they have shipped them here.  This generous gift will be helping me, and the seeds will be helping the community here in Hawaii.  Everyone wins!

I have put together a GoFundMe funding page where you can put me to work! That is right, put me to work.  For every action there is an equally loving action performed.  You can send me off to an Italian rare beans cooking class at Terra Madre…then I will give a rare beans class for Hawaii students or adults.  You help put me on a plane to Italy…I will help put food on our communities tables through food pantry donation.  Win, win…win.  I am curating Ark of Taste seed packets into baskets for a silent auction (more on that later) and individual seed packets will also be sent out to those who sponsor at any level $20 and over!  You can also sponsor, and have your seeds donated to a school garden, or a Hawaii gardener.   I have a list of people who will make good use of these seeds! Slow Food is all about community, so please assist in my efforts at building community.  Follow along too on my farm Facebook page and you will see how much is happening.  So think about what you would like to see in the community.  Pick your favorite schools, pick your favorite community action and I will teach what I know.  Thank you for your time, your support, and thank you to those who read this and are currently clearing space in their garden to grow Art of Taste vegetables…it all matters.