The vegetable garden is priceless amid the coronavirus pandemic - L'orto non ha prezzo in mezzo alla pandemia di coronavirus

For us vegetable gardening has never been a hobby.  We have been gardening for three decades, but we are particularly grateful for this year's growing season.  During the pandemic with many working from home, gardening has taken off throughout the state and the nation, resulting in more urban gardeners getting their hands dirty.

 

Many of you wonder whether a vegetable garden is worth the hassle.  Let me tell you that there is nothing like the thrill of picking crunchy beans or juicy red tomatoes right out of your own garden.

Fresh beans and zucchini

Peppers, eggplant and tomatoes

Is it a big hassle?  Yes, it does require time, labor and patience but gardening can be tremendously satisfying when you sit down to eat your work.  Not only there is a sense of self-sufficiency but also the more practical reward of consuming food that is fresh and nutritious because the vegetables are picked when ripe.

Eggplant parmigiana

Eggplant, zucchini and cavatelli

I hope that once we’re back to normal — whatever that means — people don't give up gardening.

Flat beans with simple tomato sauce

RISOTTO WITH SPINACH AND SHRIMPS

As mentioned in previous postings, Easter is all about lamb in our home except for Good Friday, a day of strict fasting and abstinence from all meat.  Sometimes the simplest recipes are the very best.  Like this one, which has become a favorite of ours.  Trust me, this dish is brilliant, speedy, and ideal when the day calls for a meatless dish.

Ingredients:


1 1/2 uncooked large shrimps, peeled and deveined
5 cups of vegetable broth or water
6 tablespoons of olive oil
2 shallots, chopped
1 cup of Arborio or Carnaroli Brown rice
1 lb. fresh spinach leaves or 1 (10 oz. package)
2 cloves of garlic, minced
salt and black pepper

Preparation:

In large pan, over medium heat, add 3 tablespoons olive oil.  Sauté shallots until softened. Add the rice and sauté for 1 minute. Add 1 cup of broth, stirring often until broth is almost completely absorbed. Continue adding broth until all the broth is absorbed and the rice is tender. 

In another skillet over medium heat, add the remaining 3 tablespoons olive oil. Sauté garlic until aromatic and softened. Add shrimp and cook until just done. Do not overcook. Remove shrimps to a plate. In the same skillet, add spinach tossing until spinach is wilted.  Adjust for salt and pepper.  Toss all ingredients until heated through and creamy.   Serve immediately.

https://casa-giardino.blogspot.com/2012/10/minestrone-with-beans-rice-and-cabbage.html

https://news.yahoo.com/italian-rice-puts-pasta-shade-during-pandemic-015431958.html