Seasons
At the Becchina family farm in western Sicily, where fall is spent growing, picking, and pressing olives for Olio Verde olive oil, the garden overflows with eggplants, squash, zucchini, and more. The abundance propels people like Enza Titone, the Becchina family cook, into harvesting hyperdrive. Titone preserves vegetables in oil with a little vinegar, garlic, and crushed red pepper. Less ... (Full article: 219 words)
This article is available in our archives:
Globe Subscribers
FREE for subscribers
Subscribers to the Boston Globe get unlimited access to our archives.
Not a subscriber?
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $4.95 1 article
- $9.95 4 articles
- $25.95 Monthly
