Pumpkin gnocchi, a vegan personalization of the famous butternut squash and sage English recipe learn from Alexia some time ago!
Cut a quarter of the pumpkin you grew in Summer from the seeds collected last year, cut in slices and cool it in the oven for 40 min.
Mill the wheat you harvested last summer so that you have 1/2 kilo of flour.
Blend the pumpkin with olive oil you cold extracted last October to form a cream and mix it with flour till become an homogenous dough.
Cut it in large slices and the chop them. Take a fork and roll them down to shape your gnocchi. You are now ready to boil them!
Stir sage and tofu in olive oil while shortly boiling your gnocchi! Buon appetito!
Thanks to our recycled fleet of 7 single kayaks and 2 double ones, I am happy to take you along the coast as I did yesterday for my last guests of the Covid Summer. Let’s get in touch for reservations.
Summer is coming to an end. Many ask me where is the honey. Honey is for the bees, not for us. Milk is for the viel, not for us. As long as we do not change our point of view there will not be a sustainable future for the human being in planet Earth.
My bees are happy only because are not disturbed but cared. Because I am not there to rob their honey stock but to check their health.
Honey eventually will come, if and when the seasons will allow. Sustainability is about dealing with less, not with more and more as we have been told.
As COVID Summer is coming to an end, just last happy human guests arriving tomorrow, I am enjoying happy bees’ company. Thanks to the colourful sea garden they have plenty of nectar to stock up as honey for the mild winter. Cheers!
My passion for honey bees started as many things in my life, by reading a book; it was a birthday gift few days before leaving UK in 2009 and the title was “a world without bees”, and guests are happy to take it off the shelf of my library and read it @PrimopassoSeaGarden
But I missed some practice to become an apirist myself, so I googled for easy concepts and bee friendly, and I came across some Aussie nice folks Crowfunding their prototype. It soon became a worldwide success and now almost everywhere you can find the brand @Flow Hive, which you see in the picture
Once I had my hive, I still missed the bees… and here come one of the special friends I bumped into my life as a matter of destiny: Carlo Amodeo, the apirist who saved the local sicilian black bee from being neglected and lost in memory. Carlo came to Primo Lasso water mill in 2009, but 10 years after was immediately available to support the former investment banker in achieving a quite different goal: look after his black bees, and eventually offer some honey for friends and guests.
In my first year I made several classic mistakes but never gave up and learnt as much as I could from it. In May I felt lost because my queen left along with many youngers without me even noticing, as I was too excited to wait for honey.
The frames had to be scale down from 8 to 5, but in just 4 weeks the hive recover its population, thanks to the egg laying of the young new queen.
After 10 years from the first page of the book, I still have not enjoyed a sì for jar of honey, yet I am happy like a kid watching the blue sea for the first time. More news to come soon.
Tentative reopening from 15th July at B&B. Only one booking per period, so you will be sure of no contamination. You book only one room? The entire villa will be reserved for you.
While the B&B stays close, more time is devoted to growing vegetables and citrus. It takes months to get the ending results, but more time yields better qualities. No classrooms, no chemicals, just mowing the lawn.
Can you name the fruits and vegetables from the look of their plants? Enlarge the pictures or read caption! Enjoy.
Almost ready 🙂 flights on schedule