Life on a Tuscan Farm

Spannocchia enjoyed its largest potato harvest ever this summer. Carmen, Spannocchia’s dynamo Garden Manager, says that the significant rain that fell between March and June has resulted in some terrific harvests thus far.

All seven of Spannocchia’s Farm Interns were on hand to make short work of a large task. After culling out the small and damaged potatoes (a mid summer’s snack for our pigs), Spannocchia netted 950kg of potatoes in about three and a half hours. In addition, last month, Carmen and her two garden interns dug by hand about 250kg of “Primura” (or New) potatoes for a grand total of 1200kg, over one and a half tons!, of potatoes.

In years past, Carmen planted the “Monnalisa” variety. But the seeds were always hard to find. Many organic growers in this region plant “Timate” potatoes. The two varieties are very similar, but Timate seeds are more available and the potatoes are more resistant to pests. This year, Carmen made the switch, planting some Monnalisa just in case the Timate didn’t work out. So far, it’s looking like a good decision.

Here’s an easy recipe for Sesame Potatoes:

Cut potatoes into half inch wedges
Stamp cut sides of potato onto plate of sesame seeds (moisture in potato will hold seeds)
Spread potatoes out on an oven pan
Drizzle olive oil
Add salt
Bake for about 30 minutes at 350°F

A Presto!

Haying - a rite of passage if you are spending time on a farm during the summer. You’ve got about a thousand little cuts on your legs and arms; shards of dried grass are sticking through your socks, pricking your ankles; the back of your throat is dry and throbbing. Part of the experience is the pain, true. But the other part — the best part — is taking your first drink of water after coming off the haying field. Francesca’s Haying Quaff is the drink of choice around Spannocchia:
Thinly Sliced Cucumber
Grated Frozen Ginger
Lemon Wedges
Lightly Bruised Mint Leaves
Put these 4 ingredients into a pitcher of water. Let it set in the fridge for a spell. A Presto!

Lapo (aka “super amico”) receives a summer haircut…A presto!

After about a month of learning the ropes, Spannocchia’s Summer Interns have found their stride on the farm and in the castello. It’s a busy time: we have over 100 hungry pigs to care for; it’s time to make hay (as the sun is most certainly shining!); and the guest season is in full swing. The nine Summer Interns, who will spend 3 months here at Spannocchia, are learning about some of the subtleties in running a sustainable agriculture and agriturismo operation. Their contributions, of hard work and good spirit, are essential to creating a vibrant community here at Spannocchia. This group of interns comes from New Hampshire, California, Minnesota, Maine, North Carolina, Vermont, Maryland, and Alabama. A presto!

Here are some pictures of the Interns during their Tuscan cooking class…

Spannocchia welcomed a new member to the farm recently…no not a piglet, not a calf. This new arrival only has 2 legs. Giuseppe and Carrie Sacco proudly announced the arrival of Matteo Francesco Sacco on Saturday, May 31st at 3:15pm, weighing in at 5 pounds, 8 oz. Matteo was eager to get started, surprising his parents a few weeks early. He is a beautiful and healthy baby boy. Congratulations to the Sacco Family! A presto!