We've now completed six consecutive years: communal meals, alleluias sung more or less in tune, circles formed on the spot with countless ideas, exchanges, laughter, and shared moments. The fields at Bicoca help us grow, and our family is growing with them. Though our small world may seem—and is—a bit apart from the rest, the field helps us step back from daily routine. Together with all the participants, we try to learn something new, practicing farmyard activities to honor the gifts of nature and the world around us.
Often we invite experts to spend the day with us, sharing their knowledge and skills.
Our hope is that some of these activities will become permanent, ongoing projects—always in partnership with Fede e Luce.
Making and transforming farm products creates a kind of work that can be divided and shared, helping the young people participate in different stages or simply tag along. They feel what they've helped create. It becomes truly theirs.
One of the most important ingredients in everything we do is companionship. These projects involve many simple steps that, when done together, become a rare chance to make friendships or deepen the ones we have.
The field is the perfect place to try things together: our young people, the children, friends—everyone joins in willingly. We all work side by side to make something to share or take home: jams, homemade pizza, fresh pasta, clay seed balls, cheese, lavender sachets… and vegetable bouillon.
We made our own homemade vegetable bouillon at summer's end, using the vegetables, herbs, and aromas of the season. The results were so good we'll make it again every late August.
"If one man dreams alone, it is only a dream. If many dream together, it is the beginning of a new reality." — Friedensreich Hundertwasser
Costanza and Filippo, 2014
What You'll Need
Suggested ingredients for one 250g jar
- Onion 200g
- Carrot 150g
- Celery leaves 100g
- Parsley 50g
- Salt 280g
- Sage 50g
- Thyme 20g
- Basil 10g
- Summer savory 10g
Feel free to vary the ingredients based on taste and what you have on hand.
Tools
- Small knives and half-moon cutters
- Vegetable peeler
- Several bowls for each ingredient
- Sieves (we often use plastic ricotta nets)
- One shallow baking tray
- Parchment paper
- Glass jar
- Blender
Instructions
The process is straightforward: wash all the herbs, dry them thoroughly, and chop them as fine as you can. Then layer them with salt in separate sieves to draw out the moisture. This can take anywhere from thirty minutes to three or four hours.
Once they've released some of their water, mix everything together and spread it on a wide baking tray lined with parchment paper. Place the tray in an oven—ideally with a fan—set to 50–70 degrees Celsius. Leave the oven door slightly ajar so humidity can escape. This takes roughly an hour.
Once dried, you can run the mixture through the blender and store it in a glass jar. To check if it's completely dry, weigh the mixture every so often. When it stops losing weight, you're done.
This powder will flavor your soups, sauces, and risottos: use a teaspoon or two, then taste and adjust to your liking. It won't spoil—it's salted and dry—but unlike store-bought bouillon, it won't dissolve completely in broth. A few flakes will float on top. If that bothers you, simply strain the broth through a fine sieve.