And so, and now, another summer month has passed.
We took holidays at the end of August this year, believing it would have made our summer feel longer, stretching it further into early September. We are going to Sicily for two weeks (!), and I can hardly contain the excitement. In the meantime, though, as we roll out of one working week into another, I live with the uncomfortable feeling that summer is slipping through my fingers – too fast, too soon.
I have been resonating a lot with Molly’s thoughts on feeling busy. Being shut in a cubicle while summer is exploding outside makes me feel like I’m missing out on the best things in life – picking berries, baking pies, watching clouds, sleeping in the sun, swimming in the ocean and eating lots of grilled fish, to name a few. Days are so long and (mostly) beautiful here finally that I ache to be outdoors. I blame it on my lack of vitamin D.
Italians love preserving summer fruits and storing them for the winter months: from fruit and vegetable jellies, jams and compotes to tomato canning; from pickling to drying and salting, the food history of the peninsula is studded with recipes to store and maintain food and to make it available all year around.
My grandma, age 92, is no exception. As far as I remember, she has always made preserves in the summertime, with the vegetables from her own garden. It is simply something she does without asking herself any questions: the abundance of food spurs her to make conserve (preserves, in Italian). She has always been more about the vegetable than the fruit ones, so home-made jams weren’t really part of our traditions as much as tomato sauce and other vegetable preserves.
My absolute favourite is her salsa di melanzane (aubergine sauce) – a mix of aubergine, green bell peppers, onions, and tomatoes, stewed together in some oil at very low heat for a while until all the vegetables fall apart and a creamy, chunky sauce is formed.