Season's Gleanings

09/09/2026

Cooking from what’s in the garden throughout the year is deeply satisfying!
Sharing a recipe for late summer abundance from your garden or farmer’s market :

https://ouritaliantable.com/borlotti-beans-with-tomatoes-and-pancetta/

I used a mix of fresh (“shelly”) Borlotti, Kaimame, and Cocaigne beans, plus rainbow chard, (my favorite humble, steadfast green that I grew up with, and remains a constant ingredient from early spring through winter.)
I used Fiaschetto tomatoes.

09/07/2026

Blissful late summer river adventures; soaking up every bit of summer before it’s gone.

09/04/2026

08/27/2026

This really resonates with me:

08/27/2026

She’s FIVE! What joy and adventure she brings to our moments together.

08/27/2026

Soaking in these last warm evenings of summer. Grateful.

08/27/2026

Zucchini is on the menu nonstop. We never get tired of it, whether simply steamed with butter, salt and pepper, or zhuzhued up like this !
https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/

08/26/2026

These Fiaschetto di Manduria tomatoes are unreal.
I especially love slowly oven drying them (drizzled with olive oil, sprinkled with fennel seeds, and salt, along with some sprigs of thyme or oregano ) then freezing them for using in winter and spring meals.
Grow some!
https://www.uprisingorganics.com/products/tomato-fiaschetto-di-manduria

This is also in the queue:

Fiaschetto di Manduria Classic Passata di Pomodoro (Uncooked Fresh Tomato Sauce)
In Puglia, home cooks prefer Fiaschetto di Manduria even over San Marzano tomatoes to make raw passata that highlights the fruit's natural sweetness and bright acidity.

* Ingredients:
* 3 lbs ripe Fiaschetto di Manduria tomatoes
* Fresh basil leaves (a large handful)
* High-quality extra virgin olive oil
* Sea salt to taste
* 1-2 cloves of garlic (optional)
*
* Instructions:
1. Wash and core the Fiaschetto di Manduria tomatoes, cutting them in half.
2. Pass the raw tomatoes through a traditional hand-crank food mill or strainer to separate and discard the skins and seeds.
3. Stir a pinch of sea salt, torn fresh basil leaves, and a generous drizzle of extra-virgin olive oil directly into the vibrant raw tomato purée.
4. Toss immediately with freshly boiled al dente pasta (such as orecchiette), or store in sterilized glass jars for winter preservation.