Savoring Summer

Ready and Set for Pickling

Meandering through the back roads of Rhode Island today, time-traveling back in history to the days of homesteading and into old colonial farmsteads, showing their well-worn years and maintained through several generations still tilling the land. Cows languidly lying beneath the oak trees in the late September sun. Goats continually eating their weight in grass and brush, clearing the land. Black sheep scattering through a wind-kissed field next to the tall stalks of corn ready to be harvested from now into the early Autumn. The same feeling I get when traveling through Tuscany with my friends Pat, Wende and Judy Witts-Francini on our food tours. A lazy day spent exploring and laughing with friends that I've known now and in lives past.
Stopping at a farm with my friend Katie to buy some ears of "popping" corn that will be dry in time for a late night snack on Thanksgiving night around the table with a game of cards amongst friends. The farmer proudly displaying a photo taken from the air of their corn maze in the shape of a large and looming, yet friendly enough cow. Taking the road further we come into a town that "feel's just right". You know the feeling. A place that you know has been waiting for you to discover it, patiently by the side of that road. North Scituate. We stopped for lunch at a small restaurant, or coffee shop, or meeting place. A spot right out of a movie set, The Village Bean. Waitresses cracking their dry New England wit with the regulars who lean patiently against the counter, glancing at us "newcomers" eating our turkey sandwiches. Then, back down the road again to my friend Doreen at Pezza Farms for a half bushel of tomatoes for my upcoming "You Say Tomato, I Say Tomatl" class at the Grange. I can never resist the freshness of her produce. A few pounds of hot cherry peppers destined to be made into gifts of jam to spread on cream cheese, to glaze a chicken or pork tenderloin. But today, a quick recipe for some pickled tomatoes to peck on before dinner or to add to my martini, in lieu of the usual olive. Very simple. Very good.

Tomatoes packed in their jars

Pickled Tomatoes

2½ pints Grape Tomatoes

8 Pepperoncini Peppers, jarred
4 Dill sprigs, fresh; stemmed
4 Garlic cloves, gently smashed
1 tsp. whole black peppercorns
1 Cup Cider Vinegar
1¼ Cups Water
2½ Tbl. Kosher Salt
1 Tbl. Sugar

Combine peppercorns, tomatoes, pepperoncini, dill, and garlic in a sterilized 2 quart glass jar with a tight fitting lid. Bring vinegar, salt, sugar, and 1¼ cups water to a boil in a saucepan; stir until salt and sugar dissolve. Pour vinegar mixture over tomatoes to ½” from the top and wipe rim clean.

Seal jar and let it cool completely. Refrigerate for up to 2 weeks.

Alternately – Process the jars, lids and rings in boiling water fully covered for 20 minutes. Remove and dry upside-down on clean dish towels. Add the tomatoes to the jars, fill with the liquid to ½” from the top, wipe rim clean for a perfect seal and top with lids. Screw on rings tightly and place in a large pot covered with water by at least 1”. Bring water to a boil and process for 10 minutes from the minute it begins to boil. Remove carefully back onto a rack and let cool for 24 hours without touching them. They’ll keep for several months this way unrefrigerated in your cupboard.

A gift for myself and my friends

On Becoming Italian

A Bouquet of Herbs for a Friend

Once in awhile you have the sheerest of pleasures to meet someone who, as my father used to say "fits like an old shoe." Comfortable. Someone that seems you have known in a past life. Paths that must have crossed in the long forgotten mists of time. The warmth of the greeting and common interests shared and savored as you walk the cobblestone streets together. Those of you that travel with me on my tours throughout Tuscany know her and have experienced her generous and warming spirit. There can be no other accolades that describe Judy Witts-Francini enough. She is the Diva of Divina Cucina fame (www.divinacucina.com). Her knowledge and insights into Italian culture, from an American perspective, literally transform you into the Italian you long to be when traveling there. One that sits down to eat with locals willing to share their passions, be they food, wine or just some of lifes simple pleasures. Sometimes all it requires is a smile shared between two people who don't speak each other's language, and yet that smile says all that needs to be said.

At the Central Market in Florence

There are no pretenses when you're with her. What you see is truly what you get. Her curiosity is infectious. Driving with her through the Tuscan hills and all of a sudden she remembers a little dairy that is making the Marzolino cheese, a sheep's milk cheese only produced in March. We drive further and stop at a local market that is held in one of the many small towns and select our produce for our meals that day. The choices are endless, but with the seasoning of a well-heeled general, Judy helps focus her little troops with a few glorious ingredients and not the entire market stall. 
If I were to come up with only one word (and that would be difficult) to describe the way Judy cooks, it would be - Simple. Simplicity of ingredients, each contributing to the ultimate outcome and complimenting one another to paint a masterpiece in taste. 

Clockwise from Top Left - Lemon Thyme, Italian Parsley, French Thyme, Sage, Rosemary, Lemon Zest, Garlic, Sea Salt

It's this time of year that I have an abundance of herbs that I begin to think of preserving for the coming months. Sage, Rosemary, Thyme. The freshness of these combined with the pungency of some garlic cloves and perhaps a little lemon zest and salt all chopped together and made into a heady melange of perfumes reminding me of the Tuscany that I love. Of the stalls brimming with the freshest produce the likes you have never seen before. The tastes given to you by vendors to feed into that complete sensory overload that you will remember and recall whenever you become "homesick" for your adopted country. An herb mix to sprinkle on your chicken or pork dishes. Maybe a baked piece of Cod or Sea Bass. Possibly some carrots pulled right from the garden, washed and tossed with some olive oil and roasted until just tender. But, most importantly, you will recall that new friend who shared this recipe with you that you swear you have known all of your life. The one who helped you "become" Italian and experience life as you know it should be lived, the Divina - Judy Witts-Francini.

The Final Chop Waiting to Dry

Tuscan Herbs

1 Cup Rosemary leaves

1 Cup Sage leaves

1 Cup Italian Parsley

½ Cup Thyme

Strips of Lemon zest

2-3 Garlic cloves, sliced

1 tsp. Salt, plus more as needed

Place the herbs, garlic and lemon zest on a large cutting board, sprinkle with the salt and using a chef’s knife or mezzaluna begin chopping until all is combined to a fine texture. About 20 minutes – really!

Once you have finished chopping and are satisfied with the degree of fineness, place in a wide bowl or on a baking sheet and leave out to dry. Depending upon the weather, this can take a few days to a week. Every time you pass by, “fluff” it and release some “Tuscany” into your surroundings. When dried, place in a jar and use to season your cooking. This mixture does not need to be refrigerated. And, remember that this mixture already has salt, so use accordingly with your recipes.

Note – Any combination or amount may be used. This is a recipe that is not written in stone and you can use what is on hand and constantly replenish what you have used.