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Powdery mildew of the sage

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  Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
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Baked mushrooms with pumpkin and polenta

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Baked mushrooms with pumpkin and flavoured with garlic and thyme and cooked in the oven create a tasty vegetarian dish that goes wonderfully with polenta. Ingredients Baked mushrooms with pumpkin- Main course For 4 people 1 litre of vegetable broth 200 g of craved polenta 500 g of mushrooms, champignons, for example, Pleurotus and shiitake mushrooms 500 g squash, weighed and peeled, for example, butternut 4 cloves of garlic 6 tablespoons of olive oil salt pepper ½ bunch of thyme 80 g of grated Parmesan cheese lemon wedges for garnish How to proceed baked mushrooms with pumpkin Preparation: ca. 40 minutes Preheat the convection oven to 180 ° C. Bring the broth to a boil. Pour the polenta in one go, bring to a boil then, stirring occasionally, cook over low heat for approx. 30 minutes. Meanwhile, line two baking sheets with parchment paper. Cut the mushrooms into large pieces (remove the stems of the shiitake). Cut the pumpkin into thin slices. Crush the garlic cloves and mix them with t
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Semolina pudding with pineapple and grape salad

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Semolina pudding with pineapple, this vanilla pudding served in jars and accompanied with a pineapple and grapefruit salad is a mouth-watering dessert. Ingredients Semolina pudding with pineapple- Dessert For 4 people 8 l of milk ½ lemon 2 pinches of salt 1 vanilla pod 80 g of semolina cal. 2 tablespoons of sugar 0.5 l of cream 200 g of grapes, for example, white and red 100 g of pineapple, weighed and peeled ½ orange 2 sprigs of mint How to proceed semolina pudding with pineapple Preparation: ca. 20 minutes Cooling down: ca. 2 hours Total time: 2 h 20 min Pour the milk into a saucepan, grate the lemon peel and add the salt. Cut the vanilla pod lengthwise, remove the seeds by scraping them and add them to the milk with the pod. Bring the milk to a boil. Pour in the semolina in one go and simmer over low heat for approx. 10 minutes, stirring from time to time until a thick mass is obtained. Remove the vanilla pod and remove the pot from the heat. Sweeten the semolina with sugar. Incorpo
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Pasta with black truffle

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Pasta with black truffle is a tasty and refined classic whose unmistakable aroma is given by the truffle added to the creamy cream-based sauce. Ingredients Pasta with black truffle- Main course For 4 people cal. 20 g of truffles, for example, black, in specialty shops 1 shallot 2 tablespoons of butter 1 liter of vegetable broth 2 l of semi-fat cream salt pepper 500 g of noodles parmesan in one piece How to proceed Preparation: approx. 40 minutes With the special mandolin, take a few slices of truffle and chop them finely. Finely chop the shallot, then let it dry in the butter. Pour in the broth and let it reduce a little. Add the chopped truffle and cream and simmer for approx. 15 minutes. Season with salt and pepper. Boil the tagliatelle al dente in plenty of salted water. Slice the parmesan into thin flakes with the mandolin. Season the tagliatelle with the truffle sauce and parmesan. Serve and complete by slicing the rest of the truffle into strips on the pasta. You may be intereste
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Red cabbage salad with tofu and mandarin

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Red cabbage salad with tofu, this fruity salad, simple and light, expertly combines red cabbage with grilled tofu and mandarin. Also ideal with chicken. Ingredients Main course For 4 people 460 g of tofu, such as curry 600 g of red cabbage 3 tablespoons of white balsamic vinegar 2 tablespoons of soy sauce 2 tablespoons of sesame oil 1 teaspoon of sriracha sauce 4 tangerines ½ bunch of coriander Marinade 1 tangerine 2 cloves of garlic ½ bunch of coriander 5 tablespoons of olive oil ½ tsp salt How to proceed red cabbage salad with tofu Preparation: approx. 20 minutes For the marinade, squeeze the mandarin and finely blend the juice with the garlic, coriander, olive oil and salt with a hand blender. Cut the tofu into strips and marinate in the sauce for approx. 10 minutes. Meanwhile, finely chop the red cabbage with a mandolin and season with the vinegar, soy sauce, sesame oil and sriracha sauce. Peel the tangerines and cut them into slices. Peel the coriander set aside a few leaves and m
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Pumpkin and Quorn curry

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Pumpkin and Quorn curry, an aromatic vegetarian dish that pays homage to pumpkin, the autumn fruit par excellence. Ingredients Main course For 4 people 200 g of chopped quorn 1 tablespoon of pumpkin seed oil salt pepper 200 g of pumpkin seeds 100 g of sugar 600 g pumpkin, hulled weight, for example Hokkaido 2 onions 2 tablespoons of red curry paste 2 tablespoons of rapeseed oil 3 l of coconut milk 2 l of vegetable broth How to proceed pumpkin and Quorn curry Preparation: approx. 30 minutes Marinate the Quorn in pumpkin seed oil, salt and pepper for approx. 30 minutes. Lightly toast the pumpkin seeds in a non-stick pan, add the sugar and caramelize, stirring carefully. Spread on a sheet of baking paper and let it cool. Cut the pumpkin into approx. 2 cm. Coarsely chop the onions and fry the curry paste in rapeseed oil. Reduce heat. Add the onions, squash and Quorn and brown for approx. 5 minutes, stirring continuously. Extinguish with the coconut milk and broth. Let it simmer for approx.
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Reginette pasta with red chicory

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Reginette pasta with red chicory, a different pasta dish than usual: this exquisite reginette are embellished with pieces of red chicory, lemon juice, olives and garlic. Ingredients Main course For 4 people 250 g of red chicory ½ lemon 3 cloves of garlic 10 Greek olives 400 g of reginette pasta salt 4 tablespoons of olive oil pepper How to proceed reginette pasta with red chicory Preparation: approx. 20 minutes Halve the head of chicorino and deprive it of the hardcore. Cut the leaves into 1 cm wide strips. Squeeze the lemon. Cut the garlic into thin slices. Pass the olives under cold water, drain them, pit them and cut them into small pieces. Cook the pasta al dente in salted water. Drain and drain well. Meanwhile, heat the oil in a large pan and let the garlic dry. Add the chicory and olives and cook briefly. Drizzle with lemon juice and add the pasta. Mix thoroughly and season with salt and pepper. You may be interested to read Savoy cabbage and potato recipe/ strawberry cheesecake
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Savoy cabbage and potato rosti with saucisson

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Savoy cabbage and potato rösti with saucisson, Rosti a little different: with the potatoes, shallots and strips of blanched cabbage is browned. They are enjoyed with a nice saucisson. Ingredients Savoy cabbage and potato- Main course For 4 people 2 kg of potatoes, for example, Urgenta , Bintje 2 shallots 300 g of cabbage salt 4 saucisson du Vully of 230 g 8 tablespoons of butter for roasting pepper from the pepper mill How to proceed Savoy cabbage and potato Preparation: ca. 20 minutes Steaming: ca. 40 minutes Rest: ca. 25 minutes Total time: 1 h 25 min The day before, steam the potatoes in their skins for approx. 40 minutes (make sure the potatoes are not overcooked). Let them cool and keep them in the fridge until ready for use. The following day, peel the potatoes and grate them with the rösti grater trying to obtain very long flakes. Cut the shallots into slices. Remove the core and cut the cabbage into strips. Blanch the strips of cabbage in salted water. Pass them under cold wate
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