Our First Crops of the Year - La Prima Raccolta Nostra dell'Anno

Yes, today we harvested our first crop of lettuce

Romaine and Escarole

Chicory (Cicoria)

Arugula

  ....and string beans.  These beans are so firm that they snap in half, not bend.

Try string beans with mint and garlic

....and onions

Last year, I offered garden lettuce to few friends.  They refused it.  The reason being - it takes too long to clean.  (Now, we know why convenience has become a gigantic selling point in the US).

Cleaning garden lettuce is a little tedious but not difficult.

For full heads, like romaine, I cut the head well above the soil level.  I then twist or cut off the lettuce head and separate the leaves.  Place them in a large plastic tub or sink and let them sit for a while.  The dirt and sand sink to the bottom.  Do a few changes of water.  You may also run cool water slowly and rinse each leaf.  Place the leaves in paper towels and roll gently. 

Tuna salad
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

FROM DIRT to THE KITCHEN TABLE - Dalla Terra alla Tavola

Basil

"People are becoming more and more concerned with what they're eating–as well they should," says Chuck Eggert, CEO of Pacific Foods, a company committed to sustainable agriculture. . "I think we're just on the beginning edges of a huge nutritional transformation." I agree.

Be part of this “nutritional transformation” by growing your own vegetables.  Not enough space for a vegetable garden like mine?  No problem.  Consider growing vegetables in containers.  Nearly any type of vegetable can be grown in pots.  From lettuce, tomatoes, peppers and beans.  Cucumbers also thrive in containers, especially the compact varieties.

Lettuce

Tomato plant and cabbage

Why not try a few containers and join the sustainable food revolution.  Once you eat the fresh vegetables straight from the garden, you’ll agree that there is nothing quite as sweet as home-grown veggies.

First tomato

Crisp lettuce
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Now go and express your creativity.

SKEWERS OF GRILLED SCAMORZA - Spiedini di Scamorza

It’s grilling time and what can be more delicious than grilled scamorza.  Not just any scamorza but Scamorza Abruzzese , the one shaped like a pear and made from cow’s milk.  We like it fried as in scamorza impanata (breaded scamorza) and grilled.

Spiedini di scamorza make a wonderful starter (antipasto) and will add the WOW factor to any gathering. 

       All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Ingredients for 4 people

1 lb. smoked Scamorza
(alternate non-smoked or good quality dry mozzarella)
3 baguettes rustic bread

extra-virgin olive oil

Clean the crust of the smoked cheese with a dampened cloth, then cut the cheese into thick slices.  Slice the loaves of bread.  Alternating, impale on moist, wooden skewers slices of smoked cheese and bread, then place the skewers on a baking tray and grease them lightly with oil. Preheat the grill and, when hot, cook the skewers 4-5 minutes per side, turning once or twice. Remove from grill and serve immediately.  Sliced prosciutto may also be added.