Reflections on My 40 Years in Umbria

Whatever my vegetable garden doesn't produce I purchase at my favorite local farm. I buy whatever is at its peak, either for immediate use or for putting away in our huge freezer for use throughout the year. When and what I purchase and cook is dictated by nature's timeframe...and my farmer keeps me well-informed as to the "best" moment for quality of the various vegetables. Yesterday, for example, was the prime moment for fresh, rounded, unblemished bell peppers and for tender fresh borlotti beans.

the huge pot of the freshest, sweetest bell peppers to simmer for "Peperonata", or "Bandiera" as it is commonly called

one of three baskets' full of fresh "borlotti" to shell and to freeze for use throughout the year

It was also time to pick our yellow plums, an absolutely delicious variety which ripens late, a few weeks after our other plums

picking succulent yellow plums in our garden to sautè with cinnamon, nutmeg, Grand Marnier and lemon zest to freeze

PEPERONATA (to make eight two-portions)

3 kg. of red and yellow bell peppers
3 large sweet onions - sliced thickly
1/2 kg. of fresh cherry tomatoes - halved
8-10 cloves of garlic - whole
1/2 glass of dry white wine
extra virgin olive oil - q.b.
hot pepper flakes
salt and pepper to taste

Cut the cleaned and pitted bell peppers into large pieces, add all other ingredients and simmer, covered, over low heat for 2-3 hours. Uncover for the last 30 minutes to reduce/concentrate the liquid.

This is a wonderful side dish to hearth-cooked roast meats AND on bruschetta