(What’s in the Bag?)

Our family shops for food almost every day. My brother-in-law, Angelo, goes out early to find the best quality produce. My sister plans the menu based on what he brings home. Sometimes he comes home with one bag, sometimes with several. I am enjoying discovering “What’s in the Bag.”

Locally grown is valued, so things are seasonal and the contents have evolved.

I arrived mid-March, here are the early season vegetables Nu Sacchettu:

Finucchieddru (Wild Fennel) – Rose made a traditional pasta dish for Good Friday, pasta with fennel and sardines.

Linticchi (Lentils) – They are a staple for our family, we made Minestra di Linticchi (Lentil Soup.)

Favi (Fava Beans) – They were fresh and tender. We made Frittata and Pasta with Favi.

Piseddri, Arangi e Puma (Peas, Oranges and Apples) – Fresh peas turned into Pasta with Piseddri . Fruit ends every meal.

From the bag to Rose’s kitchen, to the table, it has been delightful.