A picture from the Swiss spaghetti harvest in 1957.
Here in the Ticino, on the borders of Switzerland and Italy, the slopes overlooking Lake Lugano have already burst into flower at least a fortnight earlier than usual.
But what, you may ask, has the early and welcome arrival of bees and blossom to do with food? Well, it is simply that the past winter, one of the mildest in living memory, has had its effect in other ways as well. Most important of all, it’s resulted in an exceptionally heavy spaghetti crop.
The last two weeks of March are an anxious time for the spaghetti farmer. There is always the chance of a late frost which, while not entirely ruining the crop, generally impairs the flavour and makes it difficult for him to obtain top prices in world markets. But now these dangers are over and the spaghetti harvest goes forward.
Spaghetti cultivation here in Switzerland is not, of course, carried out on anything like the tremendous scale of the Italian industry. Many of you, I am sure, will have seen pictures of the vast spaghetti plantations in the Po valley. For the Swiss, however, it tends to be more of a family affair.
Another reason why this may be a bumper year lies in the virtual disappearance of the spaghetti weevil, the tiny creature whose depradations have caused much concern in the past.
After picking, the spaghetti is laid out to dry in the warm Alpine air. Many people are very puzzled by the fact that spaghetti is produced in such uniform lengths. This is the result of many years of patient endeavour by plant breeders who suceeded in producing the perfect spaghetti.
Now the harvest is marked by a traditional meal. Toasts to the new crop are drunk in these boccalinos, then the waiters enter bearing the ceremonial dish. This is, of course, spaghetti — picked early in the day, dried in the sun, and so brought fresh from garden to table at the very peak of condition. For those who love this dish, there is nothing like real home-grown spaghetti.
“Ain’t nothin’ in the world that I like better
Than mushrooms & garlic & home grown spaghetti
Up in the mornin’ out in the garden
Get you a ripe one don’t get a hard one
Plant ’em in the spring eat ’em in the summer
All winter without ’em’s a culinary bummer
I forget all about the sweatin’ & diggin’
Everytime I go out and pick me a long one
Homegrown spaghetti home grown spaghetti
Wha’d life be without homegrown spaghetti
Only two things money can’t buy
That’s true love and homegrown spaghetti
I’ve been out to eat and that’s for sure
But it’s nothin’ that homegrown spaghetti won’t cure
Put ’em in a bowl or put ’em in a stew
You can make your very own spaghetti juice
Eat ’em with eggs eat ’em with gravy
Eat ’em with beans pinto or navy
Put ’em on the side put ’em in the middle
Put home grown spaghetti on a hotcake griddle
If I’s to change this life that I lead I’d be
Johnny spaghetti seed
Cause I know what this country needs
Homegrown spaghetti in every yard you see
When I die don’t bury me In a box in a cemetery
Out in the garden would be much better
I could be pushin’ up homegrown spaghetti”
-inspired by an essay on homegrown spaghetti by Jesper Deleuran. From a song by Guy Clark
- The Egos Con ~
- “O. J. MAN.” a poem on: Friday The 13th September 2019
- Big fake ~
- Comfy ~ in my opinion ~
- Luke Le Bree ~