Just an ordinary Monday

In the garden, with the air filled with the scent of apricot blossom and the sound of bees around the tree, the wild cherry buds are beginning to appear on our sapling, planted just a couple of years ago.

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Leaf and flower buds are appearing on the Rose banksiae. I was worried about it because it began to flower in January (much too early) and those buds were killed by the cold weather, but it seems now to be recovering and flourishing after its pruning last autumn.

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The jasmine is flowering:

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And there were wonderful shadows on the olive leaves:

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It’s St Joseph’s Day today, the date when it’s traditional here for haricot beans to  be sown, and we sowed our first row.  Although the instructions on the packet suggest the end of April as the earliest sowing date, this is for more northern climates and here all the gardeners sow them at the end of March.  We’ll sow several more rows later in the spring to ensure a steady supply.

Back home after our morning’s work, we started our lunch with some leftover foie gras on toasts and then ate Lo Jardinièr’s adaptation of a recipe for pumpkin and chickpea salad from Sam and Sam Clark’s Casa Moro, adding feta cheese to the pumpkin and arranging it all on a green salad with parsley and sorrel from the garden.

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Almost spring in the garden

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The roses are about to flower and the climbing Rosa banksiae (below), which doesn’t usually flower until April, has buds about to open.

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Lo Jardinièr trimmed the bamboo canes, cut from the end of the garden, so that we’ll have them ready for the tomatoes later on in the year.

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Convenience food?

And then we came home to make lunch with the nearest thing to convenience food our village shop offers – paupiettes de veau.  I know that beef farming is not sustainable for the planet and is a luxury available to those of us who live in the better-off countries which can choose to exploit the resources of their own agricultural lands as well as those of others.  For this reason, although I like steak and beef stews I don’t eat them very often.  Veal calves can be another point of dispute for those who involve themselves in food issues. But the way I see it is that if people eat cheese made from cows’ milk then calves are an unavoidable side-product of its production.  So I have no qualms on grounds of sustainability about eating veal.  Food, Photography and France was struggling with similar conflicting sides to his food preferences the other day.  However, when I saw some paupiettes de veau in the village shop yesterday, stuffed with minced veal and rolled and tied up ready to cook, I didn’t struggle much as I realised they would make an easy and delicious Sunday lunch.

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I sliced two echalottes and sautéed them in olive oil until they were soft then added a couple of sliced carrots.  In a separate pan I seared the paupiettes and then put them on the bed of onion and carrot slices with some chopped garlic, thyme that I’d just picked in the garden and the last of our small crop of olives.  I poured a large glass of white wine over them all, brought it to the boil and simmered for 45 minutes.

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Lo Jardiniér sautéed some potatoes and within an hour of returning from the garden we had a very good Sunday lunch on the table.  Very convenient food!

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>First sight of an artichoke

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Several of the artichoke plants have small artichokes developing among their leaves, so it looks as though it may be a better crop than last year when the plants took too long to recover from the cold winter.

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We should be eating our own artichokes within a week or so!

Roses and olives

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olive flower buds look so insignificant but the fruit will make a good harvest in the autumn, we hope.

…about to flower, while the broom and Banksiae Rose are almost over….

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>Sweet onions and more signs of spring

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Our neighbour brought us a bunch of sweet onions from the Spanish border (not far away, a drive of an hour and a half perhaps and a frequent trip for many people here). These onions are a slightly earlier variety than the local one and so they’re useful to have before the oignons de Lézignan are ready to eat. They don’t need to be widely spaced and the ones that wouldn’t fit in this double row have been very closely spaced to be eaten as spring onions.

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Crocuses and rose buds

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The crocuses were opening in the sun this morning and the Rosa banksiae has not only leaf buds but flower buds as well.

Des arbres et des hommes’

On Friday night the Cercle Occitan organised an very interesting talk by the ethno-botanist Josiane Ubaud about the social and cultural reasons for the planting of different species of trees in the Languedoc region. She divides the trees into different groups. Social markers are those trees which were planted to show the social status of the owner of a property and foremost among these are the cedar, planted around prosperous winemaking domains from the eighteenth century onwards, and the palm, planted at seaside resorts to attract tourists and more recently in private gardens. Cultural, sacred markers are those which have been considered sacred since pre-Christian, Celtic times. Cypress trees are often planted at the entrances to cemeteries and because of this they have often been associated with death, but in fact are markers of passage, and so are planted at crossroads too. Their beautiful curving shapes, especially when they are blown by the wind, have been described by the Occitan poet Max Rouquette as flambadas sacradas, sacred flames. The bay tree (laurier noble), and specifically the female tree which bears berries, has been considered sacred since the time of the ancient Greeks and has give us the French word baccalauréat (berry of the laurier). The olive tree has also been seen as sacred throughout the ages of Mediterranean civilisation, because of its longevity and its ability to rejuvenate when apparently it has been killed. In the Languedoc, though, it has too much of an agricultural history to have been planted much in sacred places. Finally, the European hackberry tree (Celtis australis, micocoulier in French) has an Occitan name which demonstrates its sacredness: fanabreguièr which comes from the Latin word for temple (fanum) and the Celtic word for sacred wood (brogilum). We don’t see these trees often in this part of the Languedoc, as they are more likely to be planted to the east of us, near Montpellier. As well as traditionally being sacred, they are useful trees too, because they are deciduous and so give shade in summer but lose their leaves in winter to let the light through.

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Above are some of my photos of some of the trees mentioned in Josiane Ubaud’s lecture: left, an olive tree (of course!), centre, a palm in the garden of a substantial house in Roujan, definitely a marker of social status, and right, a line of cypress trees planted on the boundary of a piece of land.

Un jardin sec n’est pas un jardin pauvre’

A dry garden is not a poor garden. This was repeated a couple of times by Josiane Ubaud who feels very strongly, as I do, that in this region we should not try to reproduce the lush green gardens of wetter climates, with their lawns and colourful summer flowers. This is something we have tried to follow when growing decorative plants in our garden – we try to plant only those varieties that can survive without watering once they are established.

We’re hoping that Mme Ubaud will return next year to give the second part of her lecture – about the useful, decorative and food-providing trees. If you read French, her website is very interesting.

>Pumpkin harvest, and The Birds?

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Colder nights are forecast for later this week, so today we brought the remaining pumpkins back to the house so that they are not affected by any low temperatures we may have. The ones that have ripened should keep for months, the green ones maybe not for so long, so we’ll eat them first. Although a friend has suggested that they may continue to ripen indoors.

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Five pumpkins and two butternut squashes. We’ve already picked a butternut squash and two pumpkins, one which weighed 5 kilos and one, which we’re eating now, which weighed 10 kilos. The two bigger ones in this photo are even bigger. So far we used them to make soup, roasted chunks of them in the oven and puréed the roasted chunks to make a gratin with blue cheese – the simple recipe for this is on the Mediterranean cuisine blog. Today one of our friends passed by the garden and told us that you can make soufflé with pumpkin too, so we’re going to try that – if it works I’ll put the recipe on the blog.

The Birds

On the way back from Magalas we saw a remarkable sight – a huge flock of very small birds settled on the (not very busy) road. We watched them for about five minutes while I took a lot of photos. Each time a car came close they flew up into the sky and circled around the vineyards for just a few seconds before settling on the road again. There must have been hundreds, if not thousands, of them. There didn’t seem to be anything for them to feed on, so it’s a mystery why they were on the road. It seems a bit late in the year for birds to be gathering to migrate, but it’s possible they are migrating birds from further north either arriving here for the winter or just passing through. My researches on the internet and in bird books suggest they may have been Wood Larks. I’d welcome any other suggestions. They were much too small to be starlings.

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And more autumn colour in the vineyards and in the garden

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In the garden the rosemary and the roses have begun to flower again after the rain.
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An awful reminder…

Land being flattened next to our garden as work begins on the new houses.

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The landscape seems to have been completely changed, trees destroyed and new vistas created.

>Planting garlic

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According to the calendar of the moon, last weekend was a good time to plant garlic, but we missed it, so we did it today, in a bed which we put a lot of goat manure in last winter.

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Some of the garlic we bought in Villereal market when we were there in September – we bought 5 kilos, so we haven’t eaten it all yet!

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We’ve put a drip-feed hose along the middle of the double row so that we can water the garlic easily in the late spring and early summer when it needs a lot of water. After planting the cloves about 7 or 8 cm apart we covered them with straw to conserve moisture and to try to stop the birds pulling them out before they root.

Our leeks are growing well and we pulled the first two today. We’ll eat them tonight sautéed in butter with pancetta.

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DSC00166 Since we’ve had some rain and the ‘second spring’ has begun, the oregano has started to grow again, so I’ve cut some leaves to dry and store for the winter.

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There are a few small aubergines still growing – we barbecued two for lunch today, with a sweet onion. The aubergines should carry on growing slowly until the first frost which could come any time now, but isn’t forecast for at least the next week.

There’s still a lot of colour in the garden – roses, especially, and the leaves of the cherry tree in the garden next to ours:

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And we’re still harvesting green chillies although they won’t turn red at this time of year. I picked one today – there are more, but we don’t eat many hot peppers so I’ve left the rest for another time.

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>Summer’s here! / L’été est arrivé

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Olive flowers / les fleurs d’olivier

At last, after a long cold spring, summer has arrived, with the temperature in the high 20s centigrade, and of course the need to water every day. / Enfin, après un printemps long et froid, l’été est arrivé, la temperature monte et on a besoin d’arroser chaque jour.

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The roses are out and so are the lizards / Les roses sortent et aussi les lézards.

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The borlotti beans are climbing and the cucumber plants are flowering / Les haricots grimpent et les concombres fleurissent.
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We’ve picked the last artichokes (a sad moment for me) and the new potatoes are ready to eat. / Nous avons ramassé les derniers artichauts et les pommes de terre précoce sont prêtes à manger.

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The tomato plants are doing well and the November sowing of broad beans are nearly over – we’re saving these for seed as the variety, Seville, has given us a wonderful crop.
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Our first courgette and first pepper have appeared. / La première courgette et le premier poivron ont apparu.

>Roses and an artichoke / Les roses et un artichaut

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Our Rose Banksieae has really become well established after four years and it has covered our sun shelter with beautiful, delicate yellow flowers.  / La Rose Banksieae s’est bien enracinée après quatre ans et elle a couvert l’abri des belles fleurs delicates et jaune.

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We’ve picked the first mangetout peas / on a ramassé les premiers petit pois mangetout.

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The irises are out and you can see why they’re called ‘flags’ when they’re blown about by the wind like this.  /  Les iris fleurissent et on peut voir pourquoi on les appele ‘drapeaux’ en anglais quand ils volent au vent comme ça.

The first artichoke / le premier artichaut

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We cut the first artichoke of the year and ate it thinly sliced and fried in olive oil – it was wonderful!  /  On a coupé le premier artichaut et on l’a mangé coupé en tranches fines et puis sauté à l’huile d’olive – il est superbe!

It’s really difficult to leave the garden at this time of the year, but I’ll be away for the next few days.  There should be some more artichokes to come back to, though, the three little ones growing around the one we ate today and more on the other plants.

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>Asparagus and sweet onions / Les asperges et les oignons de Lézignan

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Onions from Lézignan-la-Cèbe are a local speciality.  They are sweet onions from a small village near Pézenas which in 1615 added ‘la Cèbe’ to its name, from the Occitan word for onion – ceba. In Occitan there is even a special verb meaning ‘to plant onions’ – cebejar.  In spring the onion growers in the village sell young plants at the roadside for replanting.  Our neighbour went there and brought 100 plants for us.

L’oignon doux de Lézignan-la-Cèbe est une spécialité de ce village près de Pézenas.  Le village a ajouté ‘la Cèbe’ à son nom en 1615 en honneur.  Ce mot vient du mot occitan ceba (oignon).  En printemps les cultivateurs d’oignons vendent les jeunes plantes au bord de la route.  Notre voisin y est allé et il nous en a apporté 100 plants.

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It was difficult to find space for 100 onions we hadn’t planned for, but we’ve put them in a double row alongside the potatoes.

asparagus salad 1_1_1 We’ve been lucky this week – we were given some more wild asparagus too.  We cooked the spears for a couple of minutes in boiling water, let them cool and dressed them with olive oil and a little lemon juice to eat as a salad.  They were delicious – a concentrated flavour of asparagus but with the added ‘herbyness’ of the garrigue. / On a préparé une salade d’asperges sauvages: cuire les asperges dans l’eau bouillante pour 2 minutes et puis ajouter un peu d’huile d’olive et de jus de citron.  Elles étaient delicieuses avec un gout concentré d’asperge et des herbes de la garrigue.

And a rustic wall / et un mur rustique

Lo Jardinièr has started to make a stone wall to protect our rose bushes from the north wind, using pieces of stone he’s collected.  / Lo Jardinièr a commencé la construction d’un mur en pierres pour protéger nos rosiers du vent du nord, en utilisant des pierres qu’il a ramassé.

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the first row of stones in a trench ….
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>Travelling south

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The tulips are out ….

and the climbing rose ….

and the apricot tree is covered with tiny fruits.

We’re taking a short break further south, in Andalucia, before returning to sow haricot beans and plant out the tomatoes, peppers, aubergines and courgettes – my favourite season in the garden.