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| Green Tomatoes |
In these few days prior to leaving for Florence, I have enjoyed the fruits (and vegetables!) of my parents labor here, in New York. My Grandparents always had a garden and as kids, my sister and I would help my grandpa Frank in his. I always marveled at the way his calloused hands could so gently caress a ripe tomato and gingerly place it into a basket. I love that my parents have kept the tradition of gardening alive and my father even uses some of the same tools his father did. The truth is, nothing beats fresh garden vegetables and nothing conquers the sense of pride you get when you have the opportunity to watch your own efforts grow from seed to plate. This year, our garden has boasted voluptuous zucchini, enormous amounts of tomatoes, a plethora of greens like radicchio and arugula, sweet and crunchy beans, crisp peppers and cucumbers, brussel sprouts (to come in the fall!), and of course the essential herbs (parsley, sage, rosemary, basil, thyme, oregano, chives, and mint). Most importantly however are not the zucchini themselves, but their flowers, which we love to lightly batter and fry, creating a tantalizing summer treat great with either cracked salt or powdered sugar depending on how you were raised (Italians are very particular about how they prepare things. My mother always ate flowers with sugar, which was unheard of to my father’s family).
Another exciting part of my trip to Italy is that I will be giving up my short-lived fling with vegetarianism. As much as I have enjoyed the health benefits of being a vegetarian, I simply cannot resist the cultural, mouth-watering, meat-inclusive foods Italy will have to offer. And so as to not shock my body upon arrival in Florence, I took it upon myself to have my first hamburger in nine months!!! So here is to a new chapter of amazing food, wine, art, fashion and friends in Florence. See you when I get there!
Ciao!
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Organic ground beef with
Caramelized onions, blue and cheddar cheeses
on a toasted brioche bun |
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Grilled chicken with Peach salsa made with
cucumbers, tomatoes, and basil from our garden |
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| Zucchini Parmesan (made with zucchini from the garden!) |
