Adopt 4m² of a Mediterranean vegetable patch from "Passo Ladro" in Siracusa (Italy) and receive your harvest in the form of mixed organic Mediterranean vegetables at home. Antonietta will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
You adopt 4m² of a Mediterranean vegetable patch from our farm in Siracusa (Italy) that we cultivate following the Organic Farming regulations of the European Union. We are in the process of converting and hope to get certified in 2022. The peculiar climate among sun, sea and volcano makes the cultivation of vegetables such as the "Tasca" aubergine, the "Diamante" courgette and several varieties of peppers that we grow in the three most iconic colours: yellow, green and red. One of the great advantages of the area in which we are located consists of very high temperatures, especially in summer, and direct exposure to the sun. It makes it possible to perfectly ripen our vegetables without having to use greenhouses that cause high quantities of nitrogen, as well as disfiguring the local landscape that in many areas consists of nature reserves or protected areas. The sea breeze mitigates the climate and stabilizes the humidity in the territory. The last touch is given by one of the most peculiar elements of Europe, the Etna volcano. With its eruptions and thanks to the wind, one of the most natural fertilizers that exists is transported and released on our soils: volcanic sand, which has very high quantities of phosphorus and potassium. Among the products that grow on your adopted plot, you will find the Diamante courgette, from the Cucurbitaceae family, a plant originally from Asia and Central America that for some years now has also found an excellent growing environment in Sicily. In fact, for open-field cultivation without greenhouses or tunnels, the plant needs a minimum temperature of 21ºC and an average of 30ºC, which only a few regions, including Sicily, can guarantee. It is called Diamante (diamond) because of its very bright colour and its diamond-like tip. The Tasca aubergine, a member of the Solanaceae family, is of Middle Eastern origin. It was brought to Sicily by the Arabs during one of their countless dominations, who also left several recipes that have become part of Sicilian culture. Finally, the sweet pepper plant, from the same family as the aubergine, which was first brought to Spain by Christopher Columbus and then to Sicily with the beginning of Spanish rule by the Hapsburgs, only a few years later. Your Mediterranean vegetable patch produces an average of 12kg of mixed organic Mediterranean vegetables each season. You do not have to commit to the consumption of the whole harvest. Each season you may decide what quantity to reserve and pay the maintenance in accordance with that amount. This way you will only pay for what you consume and will be able to sell any remaining harvest to others.
During harvest season you can progressively receive the quantity of harvest that you reserve at the moment of adoption. You will be able to receive a minimum of 2 boxes, which can be increased up to 3 boxes according to your needs. Shipping format: __4kg box of mixed organic Mediterranean vegetables__: 1x __organic "Tasca" aubergine__ (1,5kg, paper bag) 1x __organic "Diamante" courgette__ (1,5kg, paper bag) 1x __trio of organic peppers__ (1kg, paper bag) __Organic "Tasca" aubergine__: the oval fruits have a shiny black skin and are medium-sized. The white pulp is spongy and compact, with a bitter and spicy taste and yellow flattened seeds. It is a vegetable that lends itself well to many recipes. Sicilian recipes include: parmigiana, caponata, pasta alla norma, but also aubergines in oil and vinegar. They can be prepared grilled or stuffed and cooked in the oven. Aubergines cannot be eaten raw as it contains solanine, a substance that irritates the mucous membrane of the stomach and whose effect is cancelled out by cooking. To bring out the flavour, it is advisable to sprinkle it with salt and leave it pressed for 15/30 minutes on a chopping board or colander, then dry and cook. They can be stored in the fridge in a perforated vegetable bag for 4-5 days. To increase the shelf life, they can be frozen. To do this, simply cut slices 1cm thick, blanch them and cool them by placing them in a container full of water and ice to stop the cooking process. Then place them in a freezer bag and put them in the freezer. Aubergines stored in this way should be eaten within 6 months. __Organic "Diamante" courgette__: the fruits are cylindrical, medium-sized, with firm flesh, a thin green skin and few seeds. The courgette has a sweeter and more delicate flavour. It can be eaten raw for a very fresh aperitif or on pasta with sautéed onion. They can be prepared grilled or stuffed and baked in the oven. Whole, dry, unwashed courgettes can be stored in the refrigerator in a perforated vegetable bag. If the courgette is damp, it is best to remove the excess water by wiping it with a cloth or kitchen paper. The courgettes can then be stored for up to 5-7 days. Alternatively, you can cut the courgettes into small pieces, blanch them and then put them in an airtight container when they have cooled and freeze them. They can then be stored for up to 3 months. __Organic pepper trio__: fruit with a very varied shape - elongated, conical, globular, with a smooth or ribbed surface. Peppers are distinguished not only by their different shapes, but also by their bright colours: the most common are red, yellow and green. To prepare them in the kitchen, remove the top, open them up, remove the seeds and the white inner parts, cut them in half if you want to stuff them with rice or meat. It is advisable to remove the skin at the end of cooking to increase digestibility. Green peppers have a more acidic and pungent flavour and are best eaten raw in a salad or peperonata. Yellow peppers are the most tender and juicy and are excellent for making sauces and gravies or for pinzimonio. Red peppers are sweet and strongly flavoured and are excellent for barbecuing. Peppers can be stored in the refrigerator without washing or wiping them dry, as moisture tends to damage them. If they are properly dried, they can be stored for up to 10 days. If you prefer to store them cut, wrap them in kitchen paper and seal them inside an airtight container. They can be stored for 3 days after cutting. Peppers can also be frozen raw. Remove the stalk with a knife, cut the peppers as desired and remove all the seeds. Place them on a baking tray so that the pieces do not touch each other and keep them in the freezer for at least 1 hour. Place them inside a food bag and squeeze it gently to release as much air as possible. If stored in this way, the peppers can be kept for up to 1 year.
When will you receive it?
By combining vegetables with very similar seasonality, you can receive them every week between July and September.