Here they are ... the first zucchini the garden of the monastery with their yellow-orange flowers have flooded the kitchen! Following
reach onions, green peppers, tomatoes, red and yellow peppers, eggplant, pumpkins and a sea of \u200b\u200bgreen will be with basil oregano in flower, marjoram, sage, rosemary, myrtle and the many varieties of lettuce.
The real taste of summer!
In short, nothing to do with the vegetables in supermarkets to which unfortunately we are all accustomed to.
For those who still do not know most of the vegetables from "the kitchen of the Monastery" come from the small garden, surrounded by the sea, on top of the Castello Aragonese of Ischia.
The garden, 100% organic , is the same as in past centuries has provided the kitchen of the convent of Our Lady of Consolation, now Albergo Il Monastero .
These products are "zero kilometer". Between the garden and the kitchen there is only one flight of stairs and sometimes myself to pick them up as needed, directly from plants.
The knowledge that you have a raw material so special it makes me choose for it to cook very fast and kept to a minimum so as to ensure that the vegetables from the garden of the Monastery of the table are "going fast" from the kitchen.
Enjoy everyone!
reach onions, green peppers, tomatoes, red and yellow peppers, eggplant, pumpkins and a sea of \u200b\u200bgreen will be with basil oregano in flower, marjoram, sage, rosemary, myrtle and the many varieties of lettuce.
The real taste of summer!
In short, nothing to do with the vegetables in supermarkets to which unfortunately we are all accustomed to.
For those who still do not know most of the vegetables from "the kitchen of the Monastery" come from the small garden, surrounded by the sea, on top of the Castello Aragonese of Ischia.
The garden, 100% organic , is the same as in past centuries has provided the kitchen of the convent of Our Lady of Consolation, now Albergo Il Monastero .
These products are "zero kilometer". Between the garden and the kitchen there is only one flight of stairs and sometimes myself to pick them up as needed, directly from plants.
The knowledge that you have a raw material so special it makes me choose for it to cook very fast and kept to a minimum so as to ensure that the vegetables from the garden of the Monastery of the table are "going fast" from the kitchen.
Enjoy everyone!
Francis
Onions in Bloom!
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