This is where we stopped, as Lino had already determined, passing here as we often do, that this terrain was going to be good.
While the rest of you were lolling amid the wreckage of flightless birds and tangled NFL teams last Thursday, we went for the mollusks. I suppose we could have gone fishing, but considering that the tide was going to be unusually low at a convenient time of day, plus the fact that a few calm, cool, golden days of St. Martin’s Summer had briefly wandered back to the lagoon, probably by mistake, it seemed to fly in the face of Providence not to take a boat and go clamming.
I refer to “we,” in the sense that an anesthetist might refer to “our” brain operation. Lino does the hunting and gathering of the submerged morsels, and I help him by rowing there and back and keeping quiet. I have dug clams in my life, so I know it’s possible. I also know that I do not have the (A) knack (B) patience (C) desire (D) interest in this endeavor. Perhaps if I were to actually find a clam occasionally, all of the above would increase, even if only a little.
But no.
He jams his finger into the sediment where there are NO SIGNS of bivalve habitation, and comes up with one after another. I jam my finger into the sediment where there are NUMEROUS signs, and come up with nothing or — worse — a little castanet full of mud where the clam used to be. This is the clam’s way of wreaking revenge, even though he wasn’t eaten by us but by some passing marine creature such as a sea snail. But if you can be fooled by the shut clamshell, you will happily claim it and throw it into the skillet with the others, where it will duly open up and distribute sandy mud all over its companions. Not a lot of sand. Just enough. So not wishing to risk being the agent of this unpleasant eventuality, I tend to sit in the boat and watch and breathe and listen. And take pictures, or read. Sometimes I even think, if there’s any time left over.
And he immediately gets to work. Summer clamming requires walking around in the water barefoot, but by November you need to switch to Plan B.
Rowing out in the lagoon when the weather is chilly (or cold, or very cold), but calm and sunny, is almost the best thing ever. The traffic has been slashed to the bone, the light is delicate yet rich, with shifting nuances that overlap in alluring combinations that set themselves on fire in celestial sunsets.
Watching the tide drop is also a beautiful and mysterious thing. Of course you can’t see it drop any more than you can see a leaf changing color, but you can notice it in phases and it’s a pleasant reminder of things that are bigger and even more important than you — I mean me.
Reverence for truth compels me to add, though, that the soundtrack isn’t nearly as seductive as the scene itself. I said there was less traffic — I didn’t say there was no traffic, because since the advent of the motor (or at least since the advent of me), I can tell you that there is no day or night, no season or location, in which you will find silence in the lagoon. There is always — I need to repeat that — always the sound of a motor coming from somewhere.
Whenever a boat goes by out in the channel, it thoughtfully leaves all sorts of waves behind.
Trying to imagine the lagoon without the sound of motors — and believe me, I do try to imagine it, on a regular basis — is like trying to imagine the Garden of Eden, or being Angelina Jolie, or even inventing some stupid little app that makes you five million dollars in six months. That is, your brain can’t do it. Because no matter how divine may be the velvety midnight sky, how nacreous the dawn, how resplendent the vault of heaven seared by the flaming rays of sunset, there will always be motor noise. Small, but steady and grinding, like a dentist’s drill, or deep and ponderous, or silly and busy and self-important. It’s the aural equivalent of the vandalage inflicted by The Society for Putting Broken Bedsteads into Ponds identified by Flanders and Swann. Only not so funny.
Back to clams. Lino was happy, I was happy, the clams — well, I try not to think about their mood. They were put in the lagoon to be consumed, not to write bi-lingual dictionaries or form a sacred harp choir. Apologies to any Catholic vegetarian readers, but I have to say that clams make a beautiful death. And broth.
The falling tide begins to reveal the world beneath. The lagoon, as one sees, is essentially a flooded alluvial plain.Two members of the Remiera Casteo club out for a spin, now heading home.
Not much later, another pair from the same club heads out for some more serious training on a gondolino.
As winter draws near, the lagoon begins more and more to resemble a sort of Zen garden. At least in parts.
The sun and water are both noticeably going down, but this does not deter our intrepid clammer.Your diehard clammer wants "just one more" even more fervently than six paparazzi want photos.And the fruit of all his labor. I'm certainly thankful for this little harvest.
We knew it couldn’t last, all that sun and warmth and autumnal glow.
And it didn’t.
Friday morning we woke up early to the insistent clattering of the Venetian blinds against the window. The message they were tapping out was “Let us in, it’s cold out here.”
As you see, the wind hasn't stopped everybody from working. You should know, however, that when Lino was a lad -- before motors made everybody feel invincible -- everybody would still have gone to work on a day like this, rowing. Not made up. There were farmers on the mainland who rowed to Venice every morning -- extremely early in the morning, too. No snow days, no parental slips, as in "Please excuse my son from rowing to Venice this morning with the milk, there's too much wind." People didn't think that way.
Did I say wind? We got to the vaporetto in record time, rushed along by a powerful southwest wind known officially as the libeccio but here is called garbin (gar-BEEN). What was happening was a highly invigorating “garbinata.”
The lagoon was having a seizure. Between the waves caused by the wind and those created by boats with motors, the water didn’t know which way it was supposed to go, so it pretty much went everywhere.
This is a man who has tremendous confidence in his boat, and himself. An obstreperous wave or gust could easily change all that.
But we knew it wasn’t going to go on for long, because when the tide turned the wind was going to turn too, leaving the stage for the next performer, its opposite number, a northeast wind officially known as the grecale but here is called borin (bore-EEN).
This has been ordained by the Great Ordainer and is so dependable a phenomenon that there’s a phrase that goes with it: “Garbin ciama borin” (gar-BEEN chama bor-EEN): the southwest wind “calls” the northeast wind.
It also rained for several hours in a sort of “Get it all out, you’ll feel better” kind of way.
I certainly felt better. I loved hearing the rain, it was visit from a long-lost friend. And I’d say that even if I had had to be out in it. You know me.
It didn't matter which way you were heading -- everybody was in the same fix.And spare a thought for the working stiffs ashore. This poor bastard had been sent out by himself to tie down the big banner announcing something important. The top edge is supposed to be lashed to the supports at his feet. I didn't watch for long because it seemed rude, and I might have offered to help except that I seriously doubted I'd be able to. It would have been like offering to help somebody furl the mainsail in a gale.
An early spring morning swathed in diaphanous air, to aid and assist in the swathing of the filmy trees.
Spring here is in constant evolution, as it is anywhere else, so it’s slightly silly to talk about it at all, considering that by the time you read this, things will have changed. A few of the earliest (and therefore best) highlights are already gone, making way for subsequent highlights, and so on till we get to summer, which would probably like to have highlights except that the heat and humidity kind of destroy them. Or at least destroy my will to notice or care about them.
When we lived at the other end of the city, near Santa Marta, my spring herald was a small weeping willow tree that drooped over a brick wall bordering the rio di Tre Ponti (canal of Three Bridges). Its first minuscule leaves created the faintest conceivable film of pale tea green, or pale celadon, or pale eau de nil, or pale honeydew melon, or probably a combination of all of these. Maybe I should call it “pale first leaves of weeping willow” green.
I would check up on this little tree as if it were on probation. But all my watching didn’t reveal its very best moment, I’m sure, because the tree always seemed to leaf too fast. I suspect it was working at night, like an illegal Moldovan bricklayer. In any case, it passed its exquisite birth stage and grew up far too quickly for my taste. It should have lasted just two days longer and I’d have been happy. But no.
Seeing that there are no willows in our current area, I've decided to concentrate on the progress of this little plum. Its beauty is even briefer than the willow's; you really need to get up early to see spring here.
Now we live at the other extreme of the city — as of everything else — and instead of a willow tree my heralds are one little plum tree, and a whole slew of blackbirds who seem to be able to sing everything up to Elizabethan motets.
There are also the flying heralds: I’ve seen scatterings of bees, of course, and unexpected little apprentice herald showed up today in the form of a roaming fly that buzzed through the house. He seemed to be on some sort of reconnaissance mission.
Bring on the wisteria -- not that it needs any invitation, or encouragement, either.
The plum and cherry blossoms have come and gone; the wisteria is just beginning to take their place, to be followed by the magnolia, and the jasmine. It sounds as if I’m living on some Veneto-Byzantine tropical plantation.
Flowering Venice: I hope you’ll add this to your list of images of this city, along with the bridges and canals and ogee arches.
Obviously not flowers but they bloom all year long.Sunset in early spring. The colors change, but the mist hangs on. And the seppie, along with all the other fry, are on their way into the lagoon again. You have to imagine that, I can't show it to you.
If you’ve either flown into/out of Venice, or driven into/out of Venice, you already know that the mainland (a/k/a “the rest of the world”) involves a surprising amount of farmland. Or fields, anyway. It’s not Kansas, true, but there is a noticeable amount of cultivation going on.
Back in Venice, we have a first-rate country option which doesn’t involve going over the bridge. Or getting in a car. We go there in a small boat, rowing.
It’s the island of Sant’ Erasmo — the largest island in the lagoon (3.26 km/s, or 1.25 square miles), though that isn’t what makes it worth knowing about.
It’s farms. Or better, market gardens, though some of them are larger than what we usually think of as gardens, unless the garden were to be Longwood or Stourhead or the Villa d’Este.
We pull the boat onto the beach at #13, where the two brothers labor in their spare time. The "Sapori di Sant' Erasmo" is slightly inland from #12.
I have mentioned Sant’ Erasmo from time to time — odd, perhaps, when you consider that it isn’t on the way to anywhere, and that if you’re not interested in vegetables or biking or mosquitoes, there isn’t much reason to come all the way over here.
Ninety-eight percent (I made that up) of the island consists of comfortably large plots of grapevines, artichokes, peas, asparagus, and whatever else is likely to grow in its appointed season.
The words “Sant’ Erasmo” scribbled on signs stuck among the produce at the Rialto Market always means something special (fresh, local, really good). I eventually discovered that (A) the label isn’t always accurate (fancy way of saying “untrue”) and (B) that I can get them at the source itself. This has made me insufferably demanding now. That may seem a little silly when discussing mere vegetation, but I can taste the difference, and I can really taste how much less expensive they are than at the vendor’s stall in the Big City.
Shopping for vegetables is also a great excuse for an excellent row across part of the lagoon.
We have two sources, so far.
Our first option is a modest but flourishing commercial operation called “Sapori di Sant’ Erasmo” (Flavors of Sant’ Erasmo — not a bad name unless you’ve come here often enough to associate the island with the flavor of mosquitoes). It belongs to Carlo and Claudio Finotello and there is virtually always someone there, ready to sell you some of their produce. If you’re lucky, also a bottle or two of their wine. I don’t drink, but I’m very happy that there’s a place where you can get some real local Raboso.
Sant' Erasmo has canals too. This one leads from the lagoon toward the "Sapori di Sant' Erasmo."If the water weren't so turbid today, you could see what this string is doing: It's attached to a moderately large rubber tube maybe two feet long, which is lying on the bottom waiting to trap any passing eel. Eels check in but they can't turn around and check out. Either red or white grapes make a very appealing local wine.Just looking at all this chlorophyll makes me feel healthy and strong. This little mascareta has been reincarnated as a flower bed. Waste not, want not. And speaking of wanting, as far as I can see, Sant' Erasmo was (and maybe still is) one of the few places on earth where hunger would be virtually unknown. Apart from the fruit and vegetables, there are the fish in the lagoon (or in small fishponds), wild ducks to be hunted, chickens and pigs and goats and anything else you can either find or cultivate. Venice? We don't need no stinking Venice.
The second option is the modest but variegated plot belonging to a man — actually, his aged parents — two steps from where we pull the boat onto the beach near a rumpsprung bar/restaurant called Da Tedeschi. He’s been known to buy artichokes from him that he’s just cut off the stalk for us. Tomatoes, lettuce, cabbage, cauliflower, eggplant. Only problem is, he isn’t always there. And/or there’s nothing growing that’s ready or that we even slightly want.
The other morning we went ashore near the second option: The plot near the beach, where we found the man (I still don’t know his name) and his brother (ditto) tilling the soil by their parents’ house. Parents nowhere in sight. This is what kids are for.
The older man got to talking with us as we watched his brother working the soil with a broad hoe, preparing it to be sown with tiny little Ukrainian onions all ready to take root.
He imparted the following fragments of information: He retired three years ago after 45 years as a master glassmaker on Murano, work which he started when he was 12 because back then, not so many people went on to study and besides, he didn’t like studying all that much.
That there used to be a big acacia tree right over there (pointing toward the beach) that put out pink blossoms in the spring. They would pick the blossoms, then bread them and deep-fry them, the way people do more commonly now with zucchini blossoms. His expression as he remembered this delicacy told me that it was worth experiencing and that he misses it. I’ve never tried fried acacia flowers, but after having seen his face, I resent the fact that I never had the chance to.
Artichokes: Everyone, even I, knows that Sant’ Erasmo is famous for its “violet” version, and that the salty soil is one factor in their flavor. What I didn’t know is that one plant will put out roots to create four or five other plants, and that a normal plant will produce up to 21 artichokes.
Near the beach, the two brothers (well, one, anyway) are preparing to plant onions.The little Ukrainian onions waiting to return to the soil.
I have now also learned that they can’t be grown in hothouses. You’ll be glad to know I can’t tell you why (we’d be here all day, at this rate), but I believe him when he says that under the big top the plants grow unnaturally tall, produce fewer artichokes than normal, and that the artichokes they do produce are kind of — he made a soggy, wilting sort of grimace — what they would call “fiapo” (FYA-poh). Fiapo is what happens to your grilled-cheese sandwich when you have to leave it to go answer the phone. People can also be fiapo, usually in August.
Unfortunately, artichokes from Sant’ Erasmo have one thing in common with pieces of the True Cross: There are too many of them to be real. In fact, artichokes from Livorno, which are trucked over to Venetian markets, come in so much earlier than the Sant’ Erasmo product that labeling them as local eventually caused serious protest. Telling that little fib will get you a fine, if you’re caught.
Then there was the year of the Big Freeze: His friend had 1,300 peach trees on Sant’ Erasmo. They were all destroyed.
The "violet" artichokes from Sant' Erasmo are famous. The little morsel that's left when you remove those leathery outer leaves is utterly delectable.
But then there was this: The year of the Big Acqua Alta (Nov. 4, 1966, as all the world knows), was the only time Sant’ Erasmo has gone underwater. In fact, he said, the island was like a semi-submerged barena. Nobody had ever seen this happen, but there were two results.
One: All the crops were totally ruined by the salt water soaking. No surprise there.
Two: The following year, they had a mythically great harvest of just about everything. Whatever the Adriatic had taken away with the flood, it more than gave back the next year by means of whatever elements it had brought in. I don’t believe it was just salt, because salting the fields has been a time-dishonored way of destroying future crops for several whiles.
Lino supports my theory that the tide brought something that the salt couldn’t vanquish, because he said that when you raise a sunken boat out of the lagoon, it’s covered with the finest conceivable layer of some kind of material. I’m imagining melted earth that’s been clarified, like butter.
Anyway, that’s just my theory — obviously the fields knew what was happening, so let’s move on. What we do know is that the next summer, the memory of the lost winter harvest had been transformed into a glowing realization that life is, indeed, good.
At least on Sant’ Erasmo.
All the plum trees (Prunus domestica) have bloomed at virtually the same moment. You can't see them but there are hundreds of bees gorging themselves in these blossoms. Later, we'll be eating the fruit, known here as baracocoli (roundish and golden).
