Onions + caraway seeds + black olives
Preparation: 30 minutes Cooking: 30 minutes 1 pre-cooked shortcrust pastry tart shell 1 quiche filling recipe 4 medium onions 1 tablespoon of caraway seeds or fresh, frozen, or freeze-dried thyme 2 tablespoons of olive oil 1 tablespoon of sugar 10 pitted black olives Salt, pepper Preheat the oven to 160°C (320°F). Peel the onions, cut […]
Golden onions of Parma
History The Parma golden onions have a sweet, mild flavor, and are grown in the Parma region of Italy. It was in 1896 that golden onions were first introduced to Parma from Pavia. Onions grew well in the region due to its mild climate and fertile soil. The onions were cultivated using specific techniques by […]
Understanding summer nectar dearth: impact on bees
As we peruse down the aisles of our local grocery store and browse among its fresh produce bins, we are inundated with tasty food options. Bright colors, stylish brand labels, health claims, and catchy slogans entice us to buy. Yet, most of this expertly designed packaging tells us very little about the quality of the […]
Mixed berry granola crumbles
Serves 8 2 cups (250g/8¾ oz) fresh or frozen raspberries 2 cups (250g/8¾ oz) fresh or frozen blueberries 2 cups (250g/8¾ oz) fresh or frozen strawberries 2 apples, cored and finely chopped 2 tablespoons cornflour (corn starch) ¼ cup (55g/2 oz) raw caster (superfine) sugar 2 teaspoons vanilla extract 1 x quantity crunchy granola mixture […]
How to Grow and Harvest Blueberries: A Complete Guide
History It was Native Americans who gathered blueberries from forests and bogs for centuries, consumed them fresh, and preserved them. It was the blueberries that were revered by Native American tribes in the northeast that led to folklore developing around them. During the 1700s, European settlers began cultivating blueberries commercially, and by the early 1900s, […]
Braised artichokes with thyme
In this classic Provençal dish, artichoke hearts are braised, and then served with the cooking broth in a bowl as a first course, along with an abundance of crusty bread. Serve as an opener to a meal of a butter-rubbed roast chicken and oven-roasted fingerling potatoes. Serves 4-6 2 or 3 lemons, halved 6 artichokes […]
Artichokes Paestum
History Artichoke cultivation dates back to Bourbon times, with the statistical office recording its presence in Capaccio and Evoli in 1811. Despite the extensive land reclamation and agricultural transformation brought about by the agrarian reform of 1929-30, it was not until 1929-30 that the artichoke cultivation spread, thanks to the efforts of several Neapolitan farmers […]
Organic vs. Ecological farming: Tuscany’s choice
Grape vines are a wonderfully multifaceted main staple on the farm. They are the perfect plant for anyone wanting to live a thriving and self-sustaining lifestyle. Not only do grapes provide an excellent source of refreshing food and juice, but they also make wine. Depending on how you want to consume your grapes, there are […]
Mint, pea, spinach and chia fritters
1 cup (120g/4¼ oz) frozen peas, thawed 250g (8¾ oz) frozen spinach, thawed ½ cup (8g/¼ oz) mint leaves, chopped ¼ cup (6g/¼ oz) dill sprigs, chopped 1 cup (240g/8½ oz) fresh ricotta 2 eggs ¼ cup (50g/1¾ oz) chia seeds sea salt and cracked black pepper extra virgin olive oil, for cooking lemon cheeks, […]
Broad Beans Explained: Nutrition, Growing Guide, and Harvesting Tips
History Originating in the Mediterranean, probably in North Africa and Southwest Asia, the broad beans now grow all over the world. During the 17th century, broad beans reached Britain. It was well- known to ancient Egyptians, Romans, and Greeks. Broad beans were considered low-class food by ancient Egyptians. Around 6,500 B.C. broad beans were commonly […]