Given our interest in Italian-American ingredients, yesterday we pounced upon this lovely basket of squash tendrils at Chase’s Daily in Belfast, Maine. We couldn’t help noting that surrounding this quintessentially Italian home garden specialty were Japanese eggplants, Thai basil, and produce with New World origins— Maine fingerling potatoes, multicolored cherry and husk tomatoes along with herbs like epazote and papalo.
Late summer is the time of culinary fusion as gardens overflow. It’s easy to forget that the gardens of Italian immigrants—with their Mexican tomatoes and peppers—were already hot-spots of gastronomic change and experimentation. A generation or two from now, who knows what Italian-American food may include?
An abundance of squash means that the fast-growing tips of their vines, known in Italian as tenerumi, can be repeatedly harvested and enjoyed as components of pasta dishes. Once cut, the delicate tenerumi haven’t a long life in the fridge so they are hard to find in commercial distribution.
However, if you or someone you know has a garden, take a cue from our Italian grandparents…