>After the deluge – back to the garden / Après le déluge – le retour au jardin


The series of bizarre weather events continues … this time with four days of heavy rain and flooding in the Midi, while Wales and England came to a standstill under a covering of snow.

La série d’événements météo bizarres continuent … cette fois quatre jours de pluie forte et d’inondation dans le Midi pendant que le Pays de Galles et l’Angleterre se sont arretés sous une couche de neige.

The stream which runs from the spring and past the gardens was full of rushing water – if only we could save it all for the summer!

Le ruisseau qui coule de la source était pleine d’eau babillarde – si on peut la garder pour l’été!


Today the clouds were coming from the north-east – a direction which rarely brings rain here.  It’s the ‘marin’ from the sea which brings rain / Aujourd’hui les nuages sont venus du nord-est – une direction qui apporte très rarement la pluie. C’est le marin qui apporte la pluie.

clouds from NE_1_1

We’re hoping to plant our potatoes at the full moon this weekend, so Lo Jardinièr has been preparing the ground for them.

On éspère de planter les pommes de terre à la pleine lune ce weekend, donc Lo Jardinièr a preparé la terre.

For the first time for several weeks it was warm enough to have lunch in the garden – tapas of picholine olives and cured sausage followed by a delicious chickpea, chorizo, cabbage and carrot stew which Lo Jardinièr had made.

tapas_1_1 chickpea _ cabbage_1_1

C’était la première fois pour quelques semaines qu’il a fait assez beau pour manger au jardin – des tapas d’olives picholines et de saucisson sec, et puis un ragout delicieux de pois chiches, chorizo, choux et carrottes que Lo Jardinièr avait preparé.

The spring flowers are beginning to come out. The garden is covered in speedwell – a weed, but a pretty one:


Les fleurs de printemps commencent à éclore.  Le jardin est couvert de véronique – une mauvaise herbe, mais c’est jolie.

And the crocuses: / Et les crocus:

crocus2_1_1 crocus_1_1

Spring is on its way at last!  Le printemps arrive enfin!

Ecological footprint / empreinte écologique

There’s a link to a quiz you can do to find out your ecological footprint – expressed in terms of the number of planets we would need if everyone lived like you – on Jardim com gatos.  Like all these quizzes, it has its critics but I think it’s quite a useful way of finding out what improvements one can make in one’s lifestyle.  Try it and see how large or small your footprint is!

>It’s Thursday, so it must be oysters / les huitres



A sustainable supper

We’re so lucky here in Gabian that the coquillage van comes to the village twice a week bringing fresh shellfish from Bouziques.  Oysters seem to be one of the best foods we can get from the environmental point of view … and they’re delicious and very good value.

In the Guardian newspaper last Saturday Hugh Fearnley-Whittingstall was encouraging readers to eat oysters, raw or cooked.  He gave some recipes – including one for oyster and chard fritters, which I want to make sometime soon, and another for oysters with chorizo.  This recipe was for six oysters to serve six people as a starter – well, here in the Midi we eat oysters in larger quantities than that, but the recipe sounded very tempting.  I had a nice chunk of chorizo which I’d bought from the charcutier at the market yesterday and realised that I could combine this with one of my favourite ways with oysters – huitres gratinées, putting them under the grill with white wine and cheese.

We started with some of our leeks, and onions, sautéed in olive oil and then served with shavings of parmesan.

leeks_1 leeks   parmesan_1_2_1

Les poireaux sautés aux oignons et l’huile d’olive.  Servir au parmesan.

Oysters gratinées with chorizo / Huitres gratinées au chorizo

oysters   chorizo_1_1

We added chopped garlic, olive oil, white wine and grated Cantal cheese to the oysters in their shells and put them under the grill for about 5 minutes until the cheese began to brown.  In the meantime we cooked the diced chorizo in olive oil, then served it with the oysters and poured the spicy oil from the frying pan over the oysters.

We finished this Thursday evening feast with some of the lovely Spanish clementines which are in all the local shops and markets at the moment.


We felt we deserved all of this after a few hours’ hard work earlier on, spreading another trailer-load of goat manure on the garden.

>Mussels – sustainable food / Les moules – la nourriture durable


mussels 1_1_1

Each time we eat mussels – and that is quite often since the van from Bouzigues comes to the village twice a week – I become more convinced that mussels and oysters are a sustainable food for those of us who live near where they are farmed.

Chaque fois que nous mangeons les moules – et c’est assez souvent car le camion de coquillage de Bouzigues arrive au village deux fois par semaine – je deviens de plus en plus convaincue que les moules et les huitres sont de la nourriture durable pour ceux qui habitent près des etangs où elles sont cultivées.

The British website fishonline.org gives a lot of information about which fish to eat and which to avoid, not all of it applicable to the Mediterranean. The website is definite about mussels and oysters, though. So long as they are farmed or hand-gathered from the wild, they are OK. It states that:

Shellfish farming is an extensive, low-impact method of mariculture and high quality water standards are required for cultivation of shellfish for human consumption.

As I’ve pointed out before, the high quality of water needed is a benefit as the producers have a vested interest in keeping it unpolluted. So it seems it’s all good news as far as both food and the environment are concerned.

Le site web britannique fishonline.org donne des renseignements de quels poissons sont bien à manger. Si les coquillages sont cultivés ou ramassés à la main, ils sont durables. Et la necessité d’une très bonne qualité de l’eau est un avantage parce qu’il es dans l’interêt des producteurs de garder l’eau saine.

For us, living near the Bassin de Thau where mussels and oysters are farmed, shellfish seem to be the ideal food – fresh, tasty, environmentally friendly … and cheap: only 3 € a kilo.

Mussels with tomato and fennel sauce / Moules à la sauce tomate et fenouille

mussels   tomato sauce_1_1

We hadn’t thought of having mussels for supper last night, but when we heard the announcement that the coquillage van had arrived we made a spur-of-the-moment decision and Lo Jardinièr went to the place and bought a kilo. We had some fennel we’d bought in the market on Wednesday, so I made a tasty tomato sauce with it. The full recipe is on my mediterranean food blog.

La recette pour ce plat est sur mon blog cuisine mediterranéenne.

PS Michelle at From Seed to Table advises US readers to consult the Monterey Bay Acquarium site for information about which fish to eat:


>Organic vegetable growing in Cuba / La cultivation bio en Cuba


Today’s weekly email from the Gardeners’ Calendar talks of organic gardening in Cuba, where they grow vegetables on patches of waste ground in Havana.  The produce is then sold to local people, so the carbon footprint is minimal.  This Youtube clip is from Monty Don’s BBC series Around the World in 80 Gardens and shows what can be done even in a built-up area:

>End of year round-up / Résumé de la fin d’année


Our family holiday is over now and as always the best part of it has been enjoying being together, cooking, eating, drinking, talking, laughing.  This post is just a brief round-up of some highlights from this last week.

Les fêtes familiales sont finies et comme toujours nous nous sommes regalés ensemble, dans la cuisine, en mangeant, en buvant, en parlant et en riant.  Ici je vous donne un gout de quelques points forts de la semaine dernière.

Xmas day sky_1_1

25 December sky / le ciel du 25 décembre

On Christmas day it was just about warm enough to walk to the garden at midday and have our traditional apéritif there, although this year rather than cold drinks we had mulled wine – a bottle of Domaine d’Estève red wine heated with a few tablespoons of brown sugar, some juniper berries, a cinnamon stick, some cloves and some orange pieces, including the peel. 


xmas olives_1_1

We took some of our own olives out of the brine they’ve been soaking in for two months, rinsed them in plain water and coated them with olive oil.  They tasted very good, but a bit salty so we’ll soak the others in plain water for a bit longer to get rid of some of the salt.  It was exciting to eat our own olives next to our olive tree, as we did last year at the same time – but this time the olives are bigger and better and there are more of them.

Christmas meal / le repas de Noel

Everyone has different ideas about what makes the perfect Christmas meal.  We’re not very keen on turkey and Christmas pudding, so for many years we’ve eaten our own different choices which change from year to year.  Even when we lived in Wales we didn’t eat a traditional Welsh or British Christmas meal, and here we’ve adopted some of the local festive habits, such as eating oysters.  We started the meal with raw oysters, then had very small cups of oyster soup, foie gras with figs (bought in Pézenas market from the producer), and then gambas (large prawns) sautéed in olive oil with a dash of pastis added at the end of the cooking.

oysters   Picpoul_1_1
oysters served with Picpoul de Pinet white wine
foie gras   figs_1_1 foie gras with figs, served with pepper- corns and sea salt
gambas_1 Gambas are large prawns which have a special spicy flavour.  We sauté them in olive oil and then add either Armagnac or pastis – this time it was pastis, the aniseed spirit which is considered the spirit of the Midi.

We had two main dishes – pigeons for meat-eaters and salt-baked sea bass for non-meat-eaters – both served with sautéed leeks from the garden and potato and celeriac mash.

Salt-baked sea bass

sea bass baked in salt_1_1 loup baked_1_1
loup baked 1_r1_1_1
Baking in salt preserves all the flavour.
We stuffed the sea bass with fennel and lemon slices, laid it on a bed of sea salt and covered it completely with more sea salt.  We put it in a hot oven for about 40 minutes (this depends on the size of fish) and then cracked the ‘shell’ of salt.

Stuffed pigeons with pancetta

pigeons_1_1 We stuffed pigeons with breadcrumbs, chopped dried apricots, parsley, garlic, sautéed onion, sage and white wine, put a slice of pancetta over each one and roasted them in a hot oven for about 50 minutes.

We finished the meal with some of the cherries preserved in Armagnac which I bottled last May.

Since then we’ve had some more good meals, including a simple, but delicious soup made with cabbage, chestnuts and white wine:

cabbage   chestnut soup_1_1

And, on the last evening before the family left, a bonite (small tuna-like fish) marinaded in a charmoula herb mix, stuffed with olives and preserved lemons and roasted on a bed of potatoes and tomatoes.  The recipe came from the Guardian weekend magazine but instead of sea bass we used the bonite which I’d bought from our market fish stall a couple of weeks ago and kept in the freezer.

bonite stuffed with olives   lemon_1_1 bonite   penedesses_1_1

We served this dish with an excellent bottle of red Coteaux de Languedoc from the Domaine de la Tour Penedesses in Gabian.


I think that, like us, most people take a break from some of their principles at this time of the year.  We certainly wouldn’t claim that our gambas were very eco-friendly, but most of our other food was.  The fish we ate was all locally caught and the oysters were produced in the Bassin de Thau.  I like foie gras and don’t join in the chorus of disapproval which so often results from any mention of this food.  I don’t think it’s any more cruel than other poultry farming and it’s much more acceptable to me than the battery-reared chickens to which critics of foie gras seem to have little objection.  Anyway, it is very expensive so we can only eat it once a year.  We ate as much as we can from the garden at this time of year, although we did buy potatoes, celeriac, chestnuts and tomatoes.  We decided not to have a pine tree this year and instead decorated some arbutus and bay branches from the garrigue and from our garden – this looked pretty and best of all didn’t drop pine needles on the floor!  And, rather than flying, our family travelled to Gabian by train – Eurostar and TGV – a much more sustainable choice.

How do others reconcile treats with principles, I wonder?

>Winter festivities / les fêtes de la fin d’année


We’re beginning to look forward to next week. For me the winter festivities mean the family getting together to cook, eat and drink, and avoid commercialism as much as possible.

On attend la semaine prochaine avec impatience. Pour moi les fêtes de la fin d’année sont l’occasion pour toute la famille de faire la cuisine, manger et boire ensemble, en évitant la commercialisation autant que c’est possible.

So, what will we cook and eat? Oysters, certainly. The van from Bouzigues will make a special visit to Gabian on 24 December and again on 31 December. People will be seen queuing to buy several boxes of oysters. These are a guilt-free pleasure. As I said in my recent post about mussels I think that shellfish from the Bassin de Thau is one of the most sustainable foods we can buy.

Donc, qu’est’ce que nous mangerons? Les huitres, bien sûr. Le producteur de coquillage de Bouzigues arrivera le 24 et le 31 décembre. Les habitants de Gabian se mettront à la queue pour acheter quelques boites d’huitres.

oysters1_1_1 oysters_1_1

I like oysters gratinées, so I shall probably put some under the grill with a little white wine and grated cheese for a couple of minutes. Others we’ll eat raw with lemon juice.

J’aime les huitres gratinées, donc j’en ferai griller quelques pour deux minutes, avec un peu de vin blanc et de fromage rapé. Les autres nous mangerons crues au jus de citron.

Oyster soup / La soupe aux huitres

Last year I made this soup using the recipe in Máirín Uí Chomáin’s Irish Oyster Cuisine. It’s especially good for those who are put off by the sight of a whole live oyster!

Chop 12-18 oysters. Bring 225 ml milk, 225 ml cream and 25 gm butter gently to the boil in a sauecpan. Add the chopped oysters, salt and pepper and heat through. Serve in warm bowls or cups, sprinkled with paprika.

Couper 12-18 huitres. Faire bouiller lentement 225 ml de lait, 225 ml crème et 25 gm beurre. Ajouter les huitres, du sel et du poivre et rechauffer. Servir avec un peu de piment doux.


>More mussels and a precocious cauliflower / Encore de moules et un chou-fleur précoce


I’ve been thinking about the mussels we ate last Thursday evening, bought from one of the two vans a week which bring shellfish to Gabian.  Mussels and oysters from the Bassin de Thau, a salt-water lagoon between Sète and Agde, seem to me to be one of the most sustainable foods available. 

oyster beds_1
Mussel and oyster beds near Bouzigues
Bassin de Thau


Je pense que les huitres et les moules du Bassin de Thau, une lagune entre Sète et Agde, sont très durable.

The shellfish are farmed and so do not deplete any of the sea’s natural stocks. The industry is a major employer in the area and is good for the environment because keeping the water clean and unpolluted is in the interests of the producers, who have to add an extra cleaning process to their production on the rare occasions when the water is found to be polluted.  As far as I can tell, the carbon footprint from the mussels lies mainly in the fuel used to bring them the 30 kilometres or so to Gabian.

J’écrirai plus sur la production de coquillages dans le Bassin de Thau bientôt, mais pour le moment je vous donne la recette du plat que j’ai fait jeudi soir:

I’ll write more about the shellfish production in the Bassin de Thau soon, but in the meantime here’s the recipe for the dish I made on Thursday:

Stuffed mussels with muscat / moules farcies au muscat

mussels 1_1_1

Clean a kilo of mussels and cook in boiling water for a few minutes until the shells have opened.  Remove the half of each shell without a mussel and put the shell-halves with mussels in an oven-proof dish.  Cover the mussels with a mixture of 100 gm breadcrumbs, 3 finely chopped garlic cloves, a bunch of parsley and thyme chopped, salt and pepper.  Add a teaspoonful of muscat or other sweet wine to each shell and drizzle olive oil over them all.  Put under a hot grill for about 5-10 minutes until the breadcrumbs are crispy.  Serve with a slice of lemon. 

La recette sera sur le blog mediterranean-cuisine.

mussels 2_1_1

This was the first time I’d made this dish and it was delicious – I’ll be making it again soon!

An early cauliflower


We didn’t expect to have cauliflowers for another couple of months, but this small one suddenly appeared last week.  Yesterday it had begun to look slightly yellow and we thought it wouldn’t grow any bigger so we brought it home to cook.  As you can see in the picture, it was only about 10 cm across the head.

Lo Jardinièr quartered it and steamed it, then served it with cumin seeds and chopped garlic which had been very lightly sautéd in olive oil.  It was very good – but we hope the others will be bigger!


>Good food for all / la bonne nourriture pour tous


There seem to be so many problems with the food that we eat in western Europe that it’s difficult to know where to start with campaigning for change. But I think the keys to good sustainable food lie in words like ‘local’ and ‘community’. The opposite, in other words, of industrialised agriculture, mass distribution and supermarkets. Whenever I go to a supermarket these days – and yes, I do go to supermarkets … less and less, but we do buy stationery, toiletries and coffee from them – I find their products less and less tempting. I believe that buying our food in local shops and markets is best for the planet, but I also know it is best for us, for taste, quality and value.

We’re lucky in Gabian, with our local shop where Mme Clapier sells a wonderful selection of food, Wednesday market, Thursday and Saturday shellfish vans, and Friday butcher’s van we can buy all the excellent locally produced food we need within a few metres of our house, and usually we chat with friends while we buy as the market is a meeting place for the village.

Gabian market 1_1_1 gabian market 3_1_1
gabian market 2_1_1 It was cold this morning when Lo Jardinièr went out so the market wasn’t busy, but the usual stalls were there: clothes, fish, vegetables and charcuterie.

Not everyone can reach a market like this so easily, and I was interested to see an article in today’s Guardian online about food co-ops in Wales and England. Local people in London, Manchester, Lewes, Bristol and the Rhondda, among other places, are getting together to form non-profit-making food buying and distribution organisations. This seems to me to be the future for good food in Britain and in other countries too. These people are refusing to pay the artificially high prices which supermarkets charge for organic, free-range food and are buying directly from local producers, saving themselves money rather than adding to the profits of the big supermarkets, eating better food and avoiding the huge carbon footprint of large-scale food transportation.

In Wales, the Welsh Assembly is supporting an initiative to set up food co-ops, with the result that 180 have been launched, involving 60,000 families. As the organiser, Dan Dempsey says, “Supermarkets don’t have to dominate.”

Click on the link above to read the article, but here are some examples:

Trealaw Food Co-op, south Wales has 200 members and its volunteers have recently won a Social Enterprise Volunteer of the year award. The members say they can buy for £3 the amount of food which would cost them £7 in a supermarket and, as a bonus, they make friends with each other so that the co-op enhances community feeling and mutual support.

Food for All, Hartcliffe, Bristol also has 200 members who support a shop which is open 5 days a week selling organic fruit and vegetables from a local community garden and meat and cheese from a nearby Somerset farm shop. Their website says that they “believe in stocking food from local suppliers. We want to support local businesses. We also want to cut down on harm to the environment through ‘food miles’. We believe that local food is more likely to be fresh and healthy.” I agree!

I think it is very exciting that people in communities like these are taking food supply into their own hands, supporting each other and their local producers, in a tradition which goes back to the mid-nineteenth century. I’ll carry on buying food at Gabian market and in local shops, but if I were still living in Wales I’d want to be involved in one of these co-operatives!

>A winter miscellany / une collection diverse hivernale


Winter soup / La soupe d’hiver

All through the winter we have soup made from vegetables from the garden for lunch nearly every day.  It was cold this morning so we weren’t tempted to go out to the garden but I found some courgettes in the freezer from a summer glut.  I simmered them, with a chopped onion, a couple of bay leaves, a couple of cloves of garlic and a teaspoonful of salt, in water to cover for half an hour.  Then I added some white haricot beans and liquidised them all into a delicious soup.  I fried some lardons (bacon pieces) until they were crisp then added some cubes of bread and a chopped clove of garlic to make croutons, then served the soup with these and some bread from the boulangerie around the corner, made with unbleached flour from the Aveyron.  A good hot lunch for a cold day!

winter courgette soup_1_1 

Winter courgette soup

Tout au long de l’hiver à midi presque chaque jour, on mange de la soupe de légumes du jardin.  Il a fait froid ce matin, donc on n’a pas voulu sortir au jardin, mais j’ai trouvé des courgettes dans le congélateur.  Je les ai cuites au feu doux, avec un ognion coupé, deux feuilles de laurier sauce, deux gousses d’ail et un peu du sel, pour une demie heure.  Puis j’ai ajouter des haricots blancs et je les ai mélangés.  J’ai sauté des lardons et j’ai fait des croutons.  Après ajoutant une gousse d’ail coupée j’ ai garni la soupe avec les lardons et les croutons.  Un bon déjeuner chaud pour une journée froide!


I’ve put the latest batch of olives in brine in large 2-litre jars for the big ones and a smaller jar for the little ones.  They should be ready to eat in a couple of months’ time.

olives in 2-l jars_1_1

J’ai mis les olives à la saumure dans des bocaux grands de 2 litres, et les petites olives dans un bocal plus petit.  Elles doivent être prétes à manger dans deux mois.

Chilli peppers / Les piments rouges

We moved one of our chilli pepper plants to the house so that it wouldn’t be killed by the cold and the chillies are still ripening in the sun on the balcony.

red chilli 2_1_1

Nous avons mis une des plantes de piment rouge sur le balcon pour la proteger du froid.  Les piments continuent de mûrir.

And some good news from further south … / des bonnes nouvelles de l’Espagne …

Renewable energy / L’énergie renouvelable

According to today’s Guardian newspaper, a new power plant is being constructed near Sevilla in Andalucia, southern Spain. It will use mirrors to reflect the sun towards a water tower which will generate enough electricity for 11,000 homes. Each of the 1,000 mirrors is half the size of a tennis court and all have to be angled carefully to catch the sun’s rays. This method of energy production, known as concentrated solar power, clearly depends on sunshine and availability of large areas of land, so it will not work in cloudier, more crowded areas of the world – but there’s a hope here for the future and maybe countries in Africa, as well as southern Europe, will be able to benefit from this innovation.

And in Catalunya, it seems, even the dead can help … in the town of Santa Coloma de Gramenet near Barcelona the town council has erected 450 solar panels in the cemetery – enough to provide power for 60 homes.

>Can meat be sustainable? La viande – peut-elle être durable?


Since I read the Observer last Sunday Ive been thinking a lot about meat. Dr Rajendra Pachauri, chair of the United Nations Inter-governmental Panel on Climate Change, had said that for the sake of the environment, people should have one meat-free day a week and if possible reduce their consumption of meat further. Lo Jardinièr and I already have at least one meat-free day a week – should we be eating less meat?

Depuis le dimanche dernier quand jai lu lObserver jai pensé beaucoup de la viande. Dr Rajendra Pachauri, le président de la Commission de changement du climat de lONU, avait dit quil faut un jour par semaine sans la viande pour le bien de lenvironnement. Lo Jardinièr et moi, nous passons au moins un jour par semaine sans manger la viande – devons-nous manger moins de viande?

Apparently, 18 % of greenhouse gas emissions are caused by meat production and the methane produced by animals, mostly cows. However, this figure includes transport and processing and it is a global figure – for example, the figure for the UK is said to be 8 %. It seems to me that the problems are caused mainly by beef production and by industrial farming practices. I wonder whether we should be questioning these rather than trying to persuade people to give up meat altogether.

Selon le journal, 18 % des émissions de de gaz à effet de serre sont à cause de la production de la viande et du méthane produit par les animaux, surtout les vaches. Mais, ce chiffre inclut le transport et le traitement, et cest un chiffre mondial – par exemple, le chiffre pour le Royaume Uni est 8 %. Il me semble que les problèmes sont occasionnés par la production du boeuf et par les méthodes industrielles agriculturelles.

This is a much more complicated issue than it first appears. The Observer article goes on to say that in some upland areas of the world rearing animals is the only way to produce food from the land. Where I come from in Wales it is impossible to use the moorland to grow vegetables at 300 metres above sea-level. The only farming that is possible is sheep-rearing. And sheep farming actually preserves these landscapes – without the grazing the heather would grow out of control, killing off other plants and leaving huge fire-prone barren areas. This would threaten the peat bogs which are an important store of CO2.

Cest une question beaucoup plus compliquée quelle semble. Larticle de lObserver continue – dans quelques hauterres du monde la seule mode de utiliser la terre pour la production alimentale est dy élever les animaux. Sur les hauterres du Pays de Galles, doù je viens, cest impossible de cultiver les légumes à 300 m. Lélevage de moutons et de brebis est la seule méthode dagriculture qui y est possible. Et en fait cet élevage préserve lenvironnement. Sans les moutons qui broutent la lande, la bruyère pousserait sans controle, elle tuerait les autres plantes et lasserait de la terre aride encline au feu. Ça menacerait la tourbière qui est une réserve importante de CO2.

Beef farming is problematic – as is dairy farming – so I think that we should be trying to find ways of extending sustainable production of other meat – pork, chicken and other poultry – locally to the market for it, in order to reduce transport. Smallholders and small farmers have found that free-range pigs and chickens are a necessary part of their food production. John Seymour found this many years ago (The Fat of the Land, Faber, 1974). The environmentalist Michael Pollan, author of The Omnivores Dilemma, has researched this subject extensively in the USA and found:

La production de boeuf est problématique – comme lélevage laitier – donc je pense que nous devons essayer de trouver les méthodes délargir la production durable des autres viandes – le porc et les volailles – près des consommateurs. Les petits fermiers ont trouvé que les cochons et les poulets élevés en plein air forme une partie necessaire de leur production. (Voir John Seymour, The Fat of the Land). Lécologiste Michael Pollan a fait des recherches dans ce sujet aux États Unis et il a trouvé que:

The vegetarian utopia would make us even more dependent than we already are on an industrialized national food chain. … it is doubltful that you can build a more sustainable agriculture without animals to cycle nutrients and support local food production. [New York Times, posted on www.organiconsumers.org]

It is simplistic and unrealistic to suggest that everyone should become vegetarian – we need to ask questions about how we can extend sustainable local food production for omnivores and for those who choose a vegetarian diet. Some people find these questions difficult – which they are, of course. I have been told by one vegetarian blogger that my comments are not welcome on his blog. But it is too important to ignore. Im not sure what the answers are, but we need to think about the issues and discuss them.

Cest trop simple et irréaliste à suggerer que tout le monde doit devenir végétarien – il faut poser des questions au sujet délargir la production durable de la nourriture pour les omnivores et les végétariens. Il ya des gens qui trouvent ces questions difficiles – et elles sont difficiles, bien sûr. Un blogger végétarien ma dit que mes commentaires ne sont pas les bienvenus sur son blog. Mais il ne faut pas lignorer – cest trop important. Je ne suis pas sûre ce quil faut faire, mais on doit en penser et discuter.

Some vegetarian recipes / des recettes végetériennes

Chilled tomato soup / soupe de tomates fraîche

500 gm tomatoes / tomates

1 sweet onion / oignon doux

salt / sel

1 tablespoonful olive oil / cuillerée dhuile dolive

Peel the tomatoes and chop them. Chop the onion. Liquidise with the onion, oil and salt. Serve chilled garnished with chopped basil leaves.

Épluchez les tomates et coupez-les. Coupez loignon doux. Mélangez-les avec lhuile et le sel dans un mixeur. Servez la soupe fraîche, garnie de feuilles de basilique.

Börek (a Turkish recipe / une recette turque)

4 sheets of fillo pastry / 4 feuilles de brick

200 gm ricotta / fromage de brebis

1 sweet onion / oignon doux

2 cloves of garlic / gousses dail

a small bunch of parsley / un petit bouquet de persil

ground coriander, paprika, cumin / un peu de coriandre, piment doux, cumin

salt / sel

Chop the onion, garlic and parsley. Mix with the ricotta, spices and salt.

Coupez loignon, lail et le persil. Mélangez-les avec le fromage, les épices et le sel.

Cut the pastry sheets in half (the ones I bought came in circular sheets about 20 cm in diameter). Put a spoonful of the cheese mixture on each piece and fold into triangles.

Coupez les feuilles de brick en deux. Mettez une cuillerée du mélange de fromage sur chaque morceau de brick and le pliez en triangle.

Fry the triangles in olive oil until they are lightly browned. Serve hot.

Poêlez les triangles dans un peu dhuile dolive jusquà ce quils soient dorés. Servez-les chauds.