The Buzz
From the Coop: The Last One
The coop is empty. Everybody's fine, I promise, but there's no gentle way to say it.
It started with the chef at La Mia Sicilia in Palazzolo, who wanted to hatch some of our eggs so he could have blue ones of his own. Meanwhile, we'd been going in circles about Reggie, and our US trip this year got longer and more complicated than planned. Asking Massimo to take on a whole flock for that stretch was a big ask. And the last time we were gone just five days, we came home to some very skinny chickens. I honestly don't think they'd have made it through a long one.
So we asked Chicho if he wanted the flock. All of them. Yes, including Reggie. He said yes.
A few weeks ago he showed up with a carrier. We had coffee first, because this is Sicily, and then we went into the coop and loaded them one at a time. Penelope jumped right into my arms, which made me feel like a traitor as I put her in the cage. Prissy was, you can imagine, Prissy about it. Reggie went last and made a run for it, but Chicho caught him, and away they went.
The best part is that they're free ranging again. No cage, no run. They roam his property with a gang of ducks and one very large turkey. Egg production is still slow, but it should pick up as they settle in.
My favorite moment was introducing everyone by name. Chicho looked at me like I'd lost my mind, then laughed and told me they're all the same. And yet every week, photos and videos land on my phone. So he knows.
It's very quiet here now. I still expect to hear them when we pull into the drive, and first thing in the morning. Nothing yet.
On Our Table
The almond trees outdid themselves this year. We have a dozen of them, and harvest is about as low-tech as it gets: nets on the ground, sticks in hand, and a good whack until it rains almonds. They dry in the sun for a day or two, and then Brian and I sit down with a hammer each and crack them open one by one. Whole ones go in one bucket, casualties in the other.
The casualty bucket is where the almond milk comes from, and it turns out to be surprisingly easy:
- Soak one cup of almond pieces overnight in fresh water, then drain
- Into the blender with three cups of water, one date for a little sweetness, and a pinch of salt
- Blend for 3 to 4 minutes
- Strain through cheesecloth and squeeze out every last drop
- Bottle it
That's it. No gums, no stabilizers, no ingredient list you need a chemistry degree to read. The flavor is excellent, and after tasting it I'm not sure I can go back to the carton.
In the Vineyard
I am fascinated by our new wine. After racking, we ended up with 44 liters, and most of it is now in the outbuilding, aging quietly and being left alone like it should be.
But we held back three liters, purely for science. We've been tasting it as we go to see how it changes, and it does change, noticeably, in just a few days. I absolutely love how this fresh young wine tastes right now, and part of me wonders why anyone waits.
Out in the vineyard, the vines are shutting down for winter. The next big step comes in February, when we start pruning for the alberello shape. Until then, the vines rest and I "monitor" the three liters.
The Honest Part
You met Antonio the Shoemaker in our last episode. He's the one on fire watch who took over the tower, filled it with his paintings, and then walked us out onto a cliff for ten minutes of meditation. So you already know he doesn't do things the usual way.
That includes selling art. His paintings are truly, greatly, fun-crazy, and we asked about buying a couple. The clown was €500. He seems to want to negotiate, and when we didn't respond immediately he offered €400. Then there was a painting Beth asked about. He had sold it, but without anyone asking, Antonio painted a copy of it and offered us that for €200. UGH!
We're not sure what the etiquette is when someone makes you a painting you didn't order. For Sicily, those prices are a little steep, so for now we wait and see what happens. Negotiations here are a long game, and Antonio has already proven he has more patience than we do. See: cliff, ten minutes.
In the meantime, look at his work and tell us we're wrong. You can find him on Instagram at @sweetpikel.
Coming Up
On Saturday we leave for Marsala, where we're meeting Katie Sapienza, author of Stolen From My Arms, the book we recently told you about. We'll take a good look around Marsala while we're there, and then we head for the hills to visit two towns chosen by our members, Godrano and Isnello. Expect stories, and lots of great video. There's a ton to see and do here.
Piano, piano.