Fred and I met almost four years ago, when I ran into his seedlings at the farmers market. I was immediately impressed by the variety that Fred was offering. Little did I know, I was only touching the tip of the iceberg. With the unique skill-set of breeder and farmer, Fred is able to take the same imagination that we apply in the kitchen into the creation of new varieties of vegetables. Not to worry, this is all done the same way Mendel did it with peas, through selective breeding.
I’m so grateful to have had the opportunity to work with varieties of vegetables not commonly know to others, even in the restaurant business:
Rouge Vif d’Etamps, Galeux D’eysines and Triamble Squash; Highland Kale, Monstrueux de Viroflay Spinach, Mareko Fanna and Dolce de Minervino Peppers. I’ve has the privilege of being exposed to cherry tomatoes so new to the world that they had yet to be names. Fruit that grows no where else in the world but at Baia Nicchia.
You can imagine how thankful I am to have met someone like Fred. Our passions, although different, follow the same lines. And a visit to Baia Nicchia is always a sure way to find inspiration.
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