the view from my studio- always inspiring
The weather has calmed down now and the leaves have begun to change creating magical patchwork colors on the hillsides in Chianti. As I watch the light on the vineyards, I am always inspired to create a patchwork quilt with the colors and textures I see daily.
Time to start making stews and soups, work slows down and cooking time increases. My favorite ingredients start to appear in the markets now, cauliflower, kale, porcini and the fabulous salad greens.
We just went to the farm store to get the plants for our garden. The tomato plants and zucchini have been torn out and the soil tilled.
This years winter garden includes: two salad greens, Cicoria and Riccia, two new artichoke plants, this year I am trying Violette, which are smaller and more tender. We bought some Cavolo Nero, Tuscany's kale which is a must for ribollita and even stewing on it's own. I don't use much parsely but do adore salsa verde with my boiled beef dinners, so picked up Italian flat-leafed parsley plants as well.
our treasures from the farm shop today
From the current orto- updates on the saffron plantation!
All is going well, despite the torrential storm we had right after they were planted. The small mounds they were planted in flattened and one plant changed rows on it's own.
So far so good! I have been told that they should be ready to harvest in November and will be enough to make 4 risotto recipes.
I can't wait!
Taking off Sunday to explore Emilia Romagna with my Slow Food Kansas City group, our bi-annual trips around Italy are so much fun!
When I come back I have my Master Chocolate tour for Ecole Chocolat.
Fall is for food!