“It was evening all afternoon.
It was snowing
And it was going to snow.”
— Wallace Stevens, “Thirteen Ways of Looking at a Blackbird”
The garden snug under its covers and an extra blanket of newly fallen snow.
Indoors, we take this quiet moment to shell beans and think of what we’ll plant next season.
While in the background, the pressure cooker makes a constant, gentle knocking sound, as we replenish our stores of canned beans.
The shelled Dragon Langerie beans are cooked long and slow, until they dissolve into a soft puree. A mix of Brindisina and Galatina chicory, harvested before the snow, will accompany the beans.
Their long stalks are cut down into hand-sized lengths, and left to soak in water to draw out some of the bitterness.
A simmer in a bath of salted water tempers their bite, turning them tender. Paired with the earthy bean puree and generously dressed in some peppery olive oil and local sea salt, we made a homegrown version of Fave e Cicoria, just what the day needs.