These peas seem to grow so quickly, and only a week after I posted photos of the first flowers I harvested the first small crop. It was enough to make a salad with goats’ cheeses for the two of us for supper when we got home from the garden yesterday evening:
I cooked the peas quickly in boiling water (just 2 or 3 minutes is enough) and arranged them around the plates, put the pelardons (small round goats’ cheeses) on them and added some slices of red pepper and small pieces of chorizo fried in olive oil, some chopped garlic and Picholine olive oil. A quick and tasty supper with olive bread that we bought at Mas Rolland on Sunday.
In the garden, the deciduous ceonothus has recovered from the cold spell in February. I call this one deciduous to distinguish it from the evergreen variety we also have and which has dark green leaves all year round. In fact, here even the deciduous variety rarely loses all its leaves. I was worried about it because it had flower buds in January which were killed off by the frost, but it seems to have come back to life and is flowering better than ever.