Farm to Table

My friend and I were lucky enough to attend a Sole Yoga Holidays retreat in Positano, Italy this summer. It took place at La Selva – a beautiful organic farm located halfway up the mountain. The owners serve the most delicious, feed-your-soul, vegetarian meals from the farm after each yoga session. It was a truly life changing experience. The meal pictured consisted of baked eggplant stuffed tomatoes, a jicama, watermelon, arugula and sunflower seed salad, chickpea salad with potatoes, fresh corn and basil, and the most fresh and fragrant lemon risotto I have ever tasted.

It was nearly impossible to avoid the hyper-locality of the food in this magical place. We ate dinner at Al Palazzo in the piazza of Hotel Palazzo Murat, and were seated next to the garden where the vegetables for our salad had been gathered that morning. We took a cooking class one night from a fourth-generation fisherman who taught us how to make a quick marinade* for a fish that had just been pulled from the sea hours before our class. He even told us that the burrata we ate came from cows up the road that had been trained to walk themselves to a milker when they felt the need. In a place like this, your senses become heightened, and its the simplicity of the food that blows your mind. It is inspiring to be reminded what elevation a squeeze of a lemon, or a drizzle of a high quality extra virgin olive oil can bring to a dish. I walked down the mountain from yoga one morning with a man who only spoke Italian (I speak none), he handed me two figs from a tree we passed on the trail and I’ve never tasted anything so sweet.

*Simple fish marinade:

1/2 C High quality extra virgin olive oil

1 lemon, juiced

5 cloves garlic, minced

1/3 C minced parsley

Pink Himalayan sea salt and pepper to taste

1 Comment

Leave a Reply