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In 2000, Sola and Pfeffer moved to central Italy, from New Haven, Conn., where Pfeffer had been a teacher and Sola worked as an editor. At the time, they knew nothing about farming.
“We knew there were farms,” says Sola, but working the groves and fields of their bed and breakfast inn in Umbria “changed my outlook on what I wanted to be doing with my life.”
In 2004, they returned to the States, choosing the Five College Area of western Massachusetts for its mix of culture and agriculture, and began to import certified organic olive oil, a business that helps subsidize the farm. They grow and sell San Marzano and Pruden’s Purple tomatoes and greens, including agretti, puntarelle and arugula, all grown from seeds imported from Italy. They also raise Buff Rock hens and sell free-range poultry and eggs and plan to expand their sheep flock to soon begin offering meat and wool. At work with them is Pinto, the Sicilian donkey, who guards the flock and who would be at home in any nativity scene, or presepe, the most popular of Italian Christmas traditions.
With their move back to the States, the couple returned to an “American-style” Christmas with decorated trees and wrapped presents. In Italy, the main day for gift giving is Epiphany, the 12th day of Christmas, when La Befana, the witch, arrives to fill stockings with candy, some of which resembles coal. And the prospect of a witch and a lump of coal is a good enough reason for their daughter Marta to prefer the American Christmas.
Steamed Cranberry Pudding with Butter Sauce
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Ingredients
1½ cups fresh cranberries
1 egg
1 tablespoon sugar
½ cup light molasses (not blackstrap)
2 teaspoons baking soda
1/3 cup hot water
½ teaspoon kosher salt
1½ cups all-purpose flour
Butter Sauce:
2 cups sugar
1 cup (2 sticks) butter
1 cup heavy cream
2 teaspoons vanilla extract
2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not over mix. Stir in cranberries.
4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding. Serves 10.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia!" December 2008
Potatoes au Gratin
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2 tablespoons butter, divided
1/2 teaspoon kosher salt
Coarsely ground pepper
1 garlic clove, minced
1/4 teaspoon grated nutmeg
3/4 cup grated Parmesan cheese, divided
2. Mix in 1 tablespoon butter, salt, pepper, garlic, nutmeg and 1/2 cup Parmesan. Mix well.
3. Preheat broiler. Butter a shallow 2-quart baking dish.
4. Spread potatoes in pan and sprinkle with 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter.
5. Place under low broil until top is golden brown. Serves 8.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia!" December 2008.
Mixed Greens with Garlic
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2 teaspoons extra-virgin olive oil
1 to 2 garlic cloves, thinly sliced
1/4 teaspoon salt
2. Heat olive oil in a large skillet over low heat. Add garlic; cook 2 minutes or just until starting to brown. Add greens and salt. Cook, stirring frequently, until crisp-tender, 3 to 5 minutes. Serves 6.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia," December 2008.
Roast Pork Loin
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Ingredients
Coarsely ground black pepper
3 pound boneless pork loin
1 long sprig fresh rosemary
2 cups apple cider, divided
2. Combine salt and pepper; rub on roast. Make slits over entire surface of roast and insert rosemary leaves into slits.
3. Place roast fat side up in a medium roasting pan. Pour in 1 1/2 cups apple cider. Cook 1 1/4 to 1 1/2 hours (about 30 minutes per pound), basting every 30 minutes. Remove from oven and let stand 15 minutes before slicing. Add 1/2 cup apple cider to pan; cook, scraping pan to loosen browned bits. Serve pan drippings with roast. Serves 8.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia!" December 2008.
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