The fruits of summer labor continue to arrive on our tables, those that have not had excessively negative effects compared to the autumnal heat strokes. So here are the increasingly colorful and sweeter cabbage and radicchi (producers Pajaro, Cà Solare, Damo and then followed by Hawthorn, Bozza, Cà Girotto), Jerusalem artichoke and daikon (Bozzolan) useful in winter to purify the body from party feasts, sugar loaf (Sunflower), arm wrestling spinach (Tognon, Hawthorn), various cabbages and broccoli rich in vitamin C useful against seasonal illnesses and very raw in the kitchen (Cà Solare, Bozzolan, Hawthorn, Sunflower), purifying leeks (Traverso, Draft), the tasty pumpkins continue, which are also increasingly sweet and an excellent substitute for zucchini in children's food in winter - ask your pediatrician! -, the late red chicory (Libralato, Bozza) and gradually the other winter ones.
With the snow a few days ago, the great cold has arrived. We all noticed it, some of us caught a bad cold, most of us ran for cover in heavy sweaters. The plants couldn't do the same thing. In a normal season, the cold comes gradually and just as gradually the presence of sap in the concentrated sap plants decreases and, as surely the most attentive have noticed, even the most bitter vegetables become sweet, precisely because of the concentration of the sap. If the cold comes gradually, the plants are able to empty themselves in time, otherwise sudden frosts freeze the internal liquids causing the plant tissues to break, generating an apparent “boiling” and therefore a rapid decay of the organoleptic characteristics. What can I say, let's hope that the temperature will save some of the crops still in the field and destined to be harvested from now until March/April. We have done our best to be good, who knows that Santa Claus will do his part...
