Spaghetti harvest in Switzerland brings strands of joy to farmers

Spaghetti harvest
Spaghetti harvest

“The spaghetti harvest here in Switzerland is not, of course, carried out on anything like the tremendous scale of the Italian industry,” stated harvester Richard Dimbelby. “Many of you, I’m sure, will have seen pictures of the vast spaghetti plantations in the Po Valley. For the Swiss, however, it tends to be more of a family affair.”

“Another reason why this may be a bumper year lies in the virtual disappearance of the spaghetti weevil, the tiny creature whose depradations have caused much concern in the past.”

Asked why, if spaghetti grows on trees, whether it comes in uniform lengths, Dimbelby responded, “each strand of spaghetti always grows to the same length thanks to years of hard work by generations of growers. This is the result of many years of patient endeavor by past breeders who succeeded in producing perfect spaghetti.”

The life of a spaghetti farmer is not free of worries, however. “The last two weeks of March are an anxious time for the spaghetti farmer. There’s always the chance of a late frost which, while not entirely ruining the crop, generally impairs the flavor and makes it difficult for him to obtain top prices in world markets.”

For assurance, Dimbelby told the reporters, “For those who love this dish, there’s nothing like real, home-grown spaghetti.”

Interested in growing your own spaghetti tree or purchasing a spaghetti bush? Dimbleby’s advice is to “place a sprig of spaghetti in a tin of tomato sauce and hope for the best.”

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