There isn’t much to harvest in the garden at the moment. There will be more cauliflowers soon, and there are red and green cabbage leaves, but the chard and spinach seem to be waiting for longer days to produce new leaves. All through the winter, though, we have lettuces and we picked one today:
This will make a couple of good salads for us, with grilled goats’ cheese on toast, une salade de chèvre chaud, or with charcuterie.
Today we felt like something more warming, and Lo Jardinièr made this onion soup, cooking the onions in olive oil for over an hour so that they tasted really sweet and adding home-made chicken stock.
With a garnish of chopped parsley and garlic and accompanied by Aveyronnais bread and rustic paté with mushrooms, it made a delicious lunch on a cold, grey day.