Adopt 1m² of a vegetable garden plot from "Eccellenze Nolane" in Nola (Italië) and receive your Organic vegetable preserves from Naples at home. Giovanni will take care of your adoption and take its picture. You will also 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: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.
You adopt 1m² of a vegetable garden plot from our farm in Nola (Italië). The cultivation here is certified as organic by the European Union as of 2022. In your adopted vegetable garden, we grow the traditional Neapolitan vegetables: ancient varieties at risk of extinction, including Ancient Neapolitan Tomatoes (SlowFood Presidium; in the plural because there are 30 ecotypes), Caramella datterini tomatoes, cluster aubergines, San Pasquale courgettes, Torzella kale and the Neapolitan Papaccella pepper (both SlowFood Presidia). We harvest only ripe fruits by hand and turn them into delicious preserves in accordance with Neapolitan tradition. Tomatoes, aubergines and peppers are grown in rows on chestnut poles and, like in a vineyard, the plants are pruned and monitored one by one. Tomatoes have a shorter cycle and ripen between July and September, so to preserve the fruits we harvest at sunrise or sunset, avoiding the hottest hours. Aubergines and peppers, on the other hand, have a longer cycle that runs from July to November. The sowing of the Torzella kale takes place in the second half of July in a nursery or setting up a seedbed, while the field transplant is usually carried out in the second half of August, with a distance of about 40-60 cm between the seedlings, in order to allow them a healthy development. When the plant reaches a good stage of development, the central shoot is removed to allow an abundant regrowth of smaller secondary shoots. This cultivation practice is very important to obtain more tender and tasty shoots, which begin to sprout around November. The harvest, carried out by hand, is to scale from November and continues until March. The San Pasquale courgette takes its name from the transplant period, which traditionally began on the 17th of May. Transplanted in May in rows with 1 metre between each plant and the next and 1 metre of space between the rows, the harvest period runs from June to November. The varieties we grow are endangered because they are not suited to the needs of the processing industry. For example, the Ancient Neapolitan Tomatoes have a very thin skin, which makes them delicate in harvest and greatly limits their lifespan, which is why they are no longer cultivated in favour of other hybrid varieties that are more resistant to diseases and that guarantee a greater mechanisation of the harvesting process and post-harvest shelf life. On the other hand, we can continue to grow them because immediately after harvesting them gradually from July to September, we process them in small batches and use them to make our passata.
Each season we will send you a box with: 1 x __Organic whole Ancient Neapolitan tomatoes__ (530g, glass jar) 1 x __Organic "Malafemmina" ready-made sauce__ (280g, glass jar) 1 x __Organic "Sicula" ready-made sauce__ (280g, glass jar) 1 x __Organic "Caporalessa" ready-made sauce__ (280g, glass jar) 1 x __Organic Mixed pickles__ (500g, glass jar) 1 x __Organic EVOO cluster Aubergine__ (280g, glass jar) 1 x __Organic EVOO Neapolitan Papaccella__ Peppers (280g, glass jar) 1 x __Organic EVOO Pasquale Courgettes__ (280g, glass jar) 1 x __Organic EVOO Torzella kale__ (280g, glass jar) 1 x __Organic Torzella kale and truffle Pesto__ (180g, glass jar) You will receive the __Ancient Neapolitan Tomatoes__ in the form of whole tomatoes in passata. The tomato is sweet and fleshy, with thin skin and easy to digest. It contains a lot of pulp, and for this reason it remains the passata tomato par excellence. It is perfect on pizza, ideal for preparing sauces and ragù. The pizza Margherita was born in Naples featuring this very tomato! The __ready-made sauces__ are made by chef Ciro del Vecchio following the classic recipes of Neapolitan cuisine, hence the names of the sauces. As a base, we use Caramella datterini tomatoes, which give a bright red colour and a hint of sweetness with minimal acidity (it is precisely for this reason that they are called "Caramella"), and then we add the other vegetables from our garden, including aubergines, chilli and garlic, and EVOO, olives and capers. The characteristic ingredients of the various sauces are: olives and capers for the Malafemmina, round aubergines for the Sicula and aubergines, olives and capers for the Caporalessa. They are all great for seasoning pasta dishes and delicious to use to garnish bruschetta, pizzas and focaccia. The __mixed pickles__ represent a medley of all the vegetables that we grow in our garden, washed and selected and preserved in vinegar. It contains cauliflower, kale, fennel, Papaccella pepper, carrots, celery and spring onions. Aromatic elements, such as whole bay leaf and pepper berries, are added. Our __vegetables in oil__ are made following the classic Neapolitan recipes of the past and using cluster aubergines, Neapolitan Papaccella peppers, and curly kale. The vegetables, after being washed and left to rest in vinegar for one night, are jarred with organic EVOO. They are perfect for preparing sauces, side dishes, bruschetta or even on their own as snacks. For example, Torzella kale is ideal for winter soups and is a perfect condiment for pizza. All the vegetables and aromatic herbs that we use in our dishes are from our garden with the exception of carrots, EVOO, olives, capers, vinegar and truffle from spontaneous harvest, which we buy. Store in a cool, dry place, away from heat and light sources. Once opened, store in the refrigerator and consume within a few days. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
Wanneer ontvang je het?
You will receive it in March, when all the vegetables have been harvested and transformed into our delicious preserves