Spring?? (From Western Telegraph)

February 2011

10:30am Tuesday 1st March 2011

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January’s extremely mild weather continued into the 3rd week of February so we were able to complete the olive grove annual de-sprouting and learn a lot about thinning the lower branches too. The trees around here are mostly cut to form a hand shape, open at the palm and cascading leaves from the fingers on the outside of the “hand”. These grow to the floor, getting twiggy and intertwined if not “manicured” regularly. Of course there has to be a compromise as 2 year old wood plus supports the fruit and its too easy to over do it and reduce the crop accordingly.

Some days, those with cloudless blue skies and gentle breezes, the surrounding countryside looked like the Indian Nation alerting their comrades that the invasion had begun. Bonfires on every terraced hillside sending up huge plumes of white smoke from every open space available. We had to chop some of our off cuts into oil drum lengths as the trees were so dense on our new rental site it wasn’t possible to have a large bonfire to get rid of the waste. Naturally we salvaged any logs for next winter and longer length to make fencing from but we still have 5 all day bonfires to dispose of. The ashes once cooled are spread around the base of the trees and the burnt patch covered over. However there is a hint of changes on the wind as rumor has it that in the future the Comune would rather the off cuts are made into chippings instead of being burnt. Those who rent out the machines are thrilled but the older generation are of the opinion that burning keeps down pest and diseases and the ash puts essential nutrients back into the soil. Who can argue with 1000 years of handed down knowledge?

Our builder friend arrived with his little lift. Little as in it can reduce its width to just 78cm wide and pass through a doorway but has a reach of 18.9 metres vertically. We had asked if he could trim the cypresses trees that had been damaged in last March’s snow fall and remove 5 trees completely over the grotto as they were too tall and the roots were causing damage to the brickwork. The one day job took 2 and a morning but he did also go on the roof and fix the lose and replace the broken tiles while he had the machinery to hand. The cypresses won’t need a trim for 2 or 3 years and then he’ll take down 2 more of the Acacias that are getting too large for their situation.

With the weather came the birds, bees and butterflies, all convinced spring had arrived early, even a few lizards came to see what all the fuss was about. The almond trees and mimosa flowered at least 2 weeks earlier than previous years and the doom sayers were out in force predicting snow and gales for March. Apparently if the first 3 days of February are fine it will be a late spring. We has 3 glorious weeks at the beginning of the month and 2 the month before so at this rate we’ll miss spring and go straight in to summer. Having said this we took note and began our spring chores, painting metal work like our post box and entry bell, making the additional fencing and stacking the wood that came from the trees we had asked to be chopped down to dry for next winter.

February is also Carnival month. There are 2 very famous events not too far from us. Foiano, Arezzo and Viareggio on the coast. Foiano asks for an entrance fee to help with the cost of hosting the event, putting on free mini buses to the parking areas and the clean up afterwards. Viareggio you have to book to participate and they are seemingly one of the oldest events in Europe with lots of merchandising and so on. Arezzo is free and there is a large market to buy everything from silly string in a can and confetti to throw to fresh baked and fried carnival treats. All are in Tuscany with large animated floats. Special sweets and biscuits are also produced for the weekends when the carnivals take place, usually the last 2 Sundays in the month but Foianao extended theirs to include the 1st one in March too, any excuse for a party.

Frittelle: 150 grams of originario rice (or any long grain rice), Half liter of whole milk, 2 tablespoons of sugar, 2 eggs, 2 tablespoons of flour, A small piece of lemon peel, 1 whole peeled lemon zest, 30 grams of butter, 50 grams of raisins, 1 tablespoon of Vin Santo (brandy or rum are also fine), 8 grams of baking powder, Salt, Frying oil, Powdered vanilla sugar Cook the rice in the boiling milk adding a glass of water, the sugar, the butter, and a piece of lemon peel, not forgetting a pinch of salt. Continue to cook simmering until all the liquid has been absorbed, then allow to cool down at room temperature. When the rice is cool enough, mix it with the flour, the egg yolks, the grated lemon peel, the yeast, the raisins, and the Vin Santo. Mix everything well without pureeing the cooked rice, which should preserve some integrity. Let cool for one hour. Meanwhile, separate the egg yolks from the whites, then beat up the whites until they are quite firm and add them to the cooled rice. Prepare a frying pan with abundant oil, filling the pan for 3/4, then when the oil is very hot, use a teaspoon to gather a small amount of dough and quickly throw it in the pan in fast sequence. Fry until they are brown. Serve hot on a paper towel sprinkled with powdered vanilla sugar. Resist if you can.

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Readers who submit articles must agree to our terms of use. The content is the sole responsibility of the contributor and is unmoderated. But we will react if anything that breaks the rules comes to our attention. If you wish to complain about this article, contact us here