On the Road is a weekday feature spotlighting reader photo submissions.
From the exotic to the familiar, whether you’re traveling or in your own backyard, we would love to see the world through your eyes.
Good Morning All,
On The Road and In Your Backyard is a weekday feature spotlighting reader submissions. From the exotic to the familiar, please share your part of the world, whether you’re traveling or just in your locality. Share some photos and a narrative, let us see through your pictures and words. We’re so lucky each and every day to see and appreciate the world around us!
Submissions from commenters are welcome at tools.balloon-juice.com
Have a wonderful day, and enjoy the pictures!
Today, pictures from valued commenter Peter.
These are shots from a culinary tour of Umbria that I led back in November. We stayed at a 15th century castle in Umbertide and mixed day trips to vineyards, orchards, markets, and more (like truffle hunting!) with hands-on cooking demonstrations in the kitchen. The weather was perfect, the group was smart and engaged, and by the end of it everyone had a pretty comprehensive understanding of Umbrian cuisine.
I’m doing another one in March if anyone is interested. There are a few spots left. Email me at [email protected] for more info.
There’s no room here for any more process shots, but I wanted to conclude with the finished product: organic extra virgin olive oil fresh out of the centrifuge. The people at the frantoio grilled some bruschetta out back and drizzled it with this so we could taste the results of our handiwork. Our hosts fed us lunch and sent us home with a bottle each for our labor.
Taken on November 2018
This is the castle, currently occupied by the Civitella Ranieri Foundation, which offers artists, writers, and composers six-week residencies here from May-October. In the off-season they do other programming, like my food tours.
We visited a nearby farm to help with the olive harvest. After spreading nets under the trees, we raked all the fruit off the branches.
We used the nets to consolidate the olives into piles.
Next we picked through the piles to remove and branches or large bunches of leaves, then dumped the olives into plastic crates for transport to the frantoio, or mill.
Thank you so much Peter, do send us more when you can.
Travel safely everybody, and do share some stories in the comments, even if you’re joining the conversation late. Many folks confide that they go back and read old threads, one reason these are available on the Quick Links menu.