Tagged: Vegetables

Back when spring cleaning was a thing, the women of Teramo would make a meal of it. At the end of April, they would clean out the pantry of all leftover vegetables and pulses and freshen up drawers and shelves in readiness for the summer fruits.  The wilting winter greens and various fresh and dried pulses – beans, chick peas, lentils – would then be combined, together with a ham bone or two and the new spring herbs foraged from the fields, in a hearty, flavoursome minestrone and served for lunch on May Day.    Origins Exhausting though spring cleaning may be, it can leave you feeling virtuous, which...