"The garden is a great metaphor for spiritual life: even our inner life needs to be cultivated and worked, requires sowing, irrigation, continuous care and needs to be protected, defended against undue interference. The garden, like the inner space of our life, is a place of work and delight, a place of sowing and harvesting, a place of waiting and satisfaction. Only in this way, in patient and industrious waiting, in careful custody, can it bear fruit in its time. "
(Enzo Bianchi)

And so from mother to daughter, the act of cultivating a small vegetable garden, picking salad, watering a flower, becomes a life lesson. Of patience, of care, of constancy.

Today I accompanied my niece Gabriella to spend the day in the vegetable garden. Under the spring sun, the freshly blossomed flowers and the freshest salad to pick. The children who were restless and nervous at home, calmed down as soon as they arrived in the garden, each finding something to do. The garden is like a garden but becomes a source of wonderful discoveries like the colored pages of a book.

Picking up the rocket we found a snail, cutting off a pod of fava beans, a ladybird flew away. And amid the screams of little Leo, a frightened lizard hid in the bushes.

Sometimes it takes very little to be happy and convey respect for nature. And while we teach to treat with discipline, children teach us to be surprised again!

            

From the garden to the table: Salad recipe with goat's milk camembert and hazelnut pesto

INGREDIENTS FOR 4 PEOPLE:

  • Mixed fresh salad available: lettuce, rocket, celery heart leaves, sorrel
  • Fresh raw broad beans
  • Sage flowers
  • Toasted and clean hazelnuts
  • 2 tablespoons of apple cider vinegar
  • Extra virgin olive oil
  • 1 small sliced ​​goat's milk camembert
  • 1 / clove of garlic previously blanched and deprived from the inside
  • Salt and Pepper To Taste.

 

 

PREPARATION:
After washing and drying all the salad well, removing it from the soil, I collect the fresh beans from the pod. Pesto in a mortar a handful of hazelnuts with a small piece of garlic and a pinch of salt. I add the two tablespoons of apple cider vinegar and emulsify with the extra virgin oil, whisk vigorously with a fork. I compose the dish with the salad leaves, the slices of camembert, the fresh broad beans, finally adding the hazelnut pesto and the sage flowers.

 


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