August’s long, long hot days carried on and on until, midway through September, it finally rained for two whole lovely soggy days.
After this the temperatures dropped, but for a few days we still had some glorious sunshine.
During these days it was impossible to ignore the commotion in the vineyards, so B. and I went along for a nose about.
It was the vendemmia. We stopped and chatted with the harvesters and I asked whether this was going to be a good year for the Verdicchio. Yes, apparently it was and I was given some grapes to take home.
The skin was fairly tough and rather tart, but the flesh was contrastingly sweet and very juicy.
Now the temperatures have dropped again and, although today there’s a refreshing drizzle, it’s neither cold or wet enough to stop me from weeding the herb garden.
and thyme …
… and oregano!
OreganO begins and ends with an ‘O’. If you’re wondering why I’m spelling that out, you can check out Bleeding Espresso where all will be made clear.
I preserve oregano in two ways for the winter months to come.
1) Chop it with a mezza luna and crush it together with sea salt before packing the mix into a jar.
2) Make herb oil by bruising the cleaned leaves and bottling with olive oil.
So that’ll be OliO with OreganO.