first fave

The first fave (broad beans) have arrived along with the first fragole (strawberries). These tender delicacies are such a treat after the long wait of winter. And the asparagus keeps on growing. I found some stalks yesterday over two meters long, snaking, entwined in the fields. And I have decided all preserves in the cupboard must be eaten before the end of April. Soon I will have an empty shelf and vacant jars, all prepared for the new season's produce. Of course I have much to learn in the casalinga department, but kindly neighbours and friends give me advice freely and frequently, along with gifts of food they have made themselves.

the taste of summer

It has been a damp weekend, but we are grateful for the lush grass, the abundant wild asparagus and the trees are having a wonderful drink. As May approaches I have planned a weekend at the coast to walk on the sand, take some photographs and put my toes in the sea. And of course this being the Adriatic coast, we will visit our favourite fish restaurant and order steaming plates of spaghetti vongole, which for me is the taste of Le Marche summer. I can hardly wait.

Supper 4: Risotto primavera

I have just found wild asparagus growing in our woods.
VERY exciting. And so I am making risotto primavera for supper tonight. This is what you do.

Go to the woods and look for asparigi. This may take some time. It is thin, very dark green, almost black, nothing like it's pale green plump commercial cousin. Damp, undisturbed banks and clearings are a good place to search. Hours later, probably at dusk because you can no longer see, head home with whatever you have found. Find pan. Melt butter with a little olive oil. Gently fry chopped onion. Add brodo (stock), which of course you happen to have, pour in some best risotto rice and stir constantly. Season. As the risotto thickens, throw in your chopped delicacy. Keep adding the brodo until the rice is cooked to perfection. Serve with freshly grated parmesan.

I am sure wild asparigi brings good fortune to all who eat it.

the detail of Casa Marinelli

One of the things I like the most about this historic merchant's house is the detail. Worn with time, polished with use, the steps, the walls, the latches, the handrails, where they should be, extremely beautiful, dirty yet dignified.

Good Friday

Easter is important here in Le Marche hill-towns. Today, along with the traditional Good Friday procession, families are arriving home for the weekend. Cellophane wrapped Easter eggs the size of a child have appeared in the bakers, meringue cakes in the shape of agnelli (lambs) and colomba pasquale (almond sugared dove-shaped cakes) are being created and given with much generosity. And at the same time the fields around are ploughed and sown, the vines pruned and tied, the fruit trees neatly shaped and covered in delicate blossom. This morning I passed two doves sitting in a cherry tree. At Easter the farms and the feste seem to me quite inseperable.