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[Fernand and the magic potimarron - Pumpkin pie and other autumn treats]

It happens once a week, sometimes even twice.
While I’m drinking my ever-favourite matcha soy latte on the stairs just in front of the main door of my house, I spot a paper bag, hanging on the gate.

I remember the first time; me, leaving the cup of tea on the higher step and walking down - slightly hesitant. I grab the vintage brown paper bag suspended on the faded gold gate.
The corners of the bag are stained.
I carefully open it while going up the stairs and to my greatest delight I discover its content: bright-orange carrots, gorgeous potimarron, shiny shallots and delicious coings [quinces].

Then I see a small paper - maintained pleated by a fine raffia ribbon - at the bottom of the bag. I carefully untie the bow and read the sweet note:
‘J’espère que ça vous plaira, ce ne sont que de modestes légumes de mon jardin mais qui sentent délicieusement bon l’automne.
Si vous avez un peu de temps, je serai ravi de vous faire visiter mon potager.
Fernand’
[I hope you’ll like it. Only humble vegetables from my garden, but they deliciously smell like autumn.
If you’ve got a little spare time, I’ll be glad to show you my kitchen garden.]

What a kind person! From then, I’ve been waiting for that old paper bag and literally craving for it.
And when it’s finally time for the sweet delivery I can’t refrain that smile on my face.

I smile. Sheer joy. But also because I can’t help but imagine Fernand picking his most beautiful vegetables, packing them with love and quietly hanging the bag on the gate without I even notice.


Pumpkin pie


Pumpkin pie has always been on of my favourites. It reminds me of the warmth and treasures of autumn.
I remember making this exact pumpkin pie years ago and I sincerely can't remember who gave me the recipe. All I know is that's it's both a keeper and a crowd-pleaser.
ps. I’m not giving exact cooking times because I didn't write them down.
As you can see on the picture the edges of the pie crust are slightly burnt: I tried to bake blind the pastry first and then bake the whole pie, which obviously didn't turn out as expected. Thus I can only advise you to check the pie now and then. It is cooked when set but still a little soft in the centre.

Labels: favourites, garden and campagne, recipe inside, tartes

[Apricots' time]

Apricots... What to say about apricots?
A golden velvety skin.
A sweet tender flesh.
Really you must love them!

I'm lucky to have an apricot tree in the back of my garden and though the tree is really old, it still produces the best apricots one can have. Juicy, sweet and soft... In one word: the perfect apricot.
It seems the combinations are endless. But with apricots i usually prefer to keep it simple.
Bite in a luscious apricot just picked from the tree.
Or cook them into a compote.
Or mix them with ice, as below, to get a fresh summer drink.
Or slice them finely and sprinkle over a goat's milk faiselle with a drizzle of honey.

Today i'd like to discover something new and i am interested in the ways YOU use apricots.
Do you have a favourite recipe using apricots?
I am looking for a sophisticated dessert that highlights the freshness of apricots.
Any suggestion welcome!

Summer apricot iced drink

This drink embodies the fruit at its purest form. No added sugar, just ice and water.
It is very refreshing, as you may have already guessed.
I love to have this after a hot summer day or even in the morning, for breakfast.

Labels: drinks, garden and campagne, recipe inside

I reckon i wouldn't lie by saying that June is my favourite month of the year. Lots of delicious fresh produce. Think lobster, apricots, melons, peas...
For me June is THE month of Artichokes.
I am lucky enough to live in the souce of France, so artichokes are avalaible in my garden as soon as the start of May, but in June, they really reach their best point -- both in taste, texture and size.

We grow two kinds of artichokes at home:
- the 'tête de chat' [cat's head].
Though it is delicious raw, i like it steamed. Basically you just steam the artichoke and wait for it to cool down.
- the Violet de Provence [Provence purple artichoke] also called 'poivrade'.
I love this one raw and served with a citrus vinaigrette.


Recipes ideas and ressources:
- How to trim an artichoke. The best step by step you could ever imagine.
- Artichoke panzanella
- Deep fried artichokes. My personal favourite!!!

Labels: garden and campagne

I am not familiar with Easter traditions in other countries, but in France the Bells from Roma bring the chocolate eggs. So when we ear the bells ring, we jump into the garden looking for all the chocolate goodies hidden in the grass...
It's always a great moment for the children and actually for the parents as well.

This year i decided to make the chocolate eggs. I bought the moulds and Barry Callebaud high quality chocolate: both dark and milk.
It was quite fun as when you start making chocolate eggs: 1) you can't stop - tempering the chocolate is highly addictive and 2) all your kitchen will be covered in chocolate by the end of the day.
It is very time consuming too; though it may be because i have only one mould which allows me to make only two eggs at a time.


How to make chocolate eggs?
for 2 medium sized eggs

enough chocolate to fill the mould - 450g for mine
a chocolate thermometer

Melt the chocolate on a double boiler until it reaches 50-55°C. Then allow to cool to 27°C (milk chocolate) or 28°C (dark chocolate).
Finally heat again on a double boiler until it reaches 29°C (milk choc.) or 30-32°C (dark choc.).The chocolate is ready to use.

Fill the moulds to the top and tap the filled moulds on the countertop to release any air bubbles.
Wait for a few minutes and tap out the excess chocolate into a lined baking sheet (you'll re-use this chocolate).
Now, using a flat spatula, scrape across the mould, removing the excess chocolate. Allow to cool until completely set and repeat once or twice.

When the chocolate is finally set, carefully unmould the eggs.


What is more rewarding than a happy face when discovering the hidden chocolate treasures?
HAPPY EASTER!!!

Labels: chocolate, garden and campagne, recipe inside

Merci beaucoup à Bruno, Mélanie et Valentin pour leur patience (eh oui je suis pas encore une parfaite fermière) et leur gentillesse. A bientot !!! Fanny



If you've ever read my blog, you might know i'm studying agronomic sciences in Toulouse. And as a first year student i must do a training period in a farm.
So i did. I went to a farm located near the lovely town of Tourrettes sur Loup in the Cote d'Azur. The farmer, Bruno (which is also a fabulous poet), breeds Alpine goats. I spent 2 weeks there a fortnight ago and had a great time : i milked the goats, made the cheese, tried to place ALL the goats in a meadow; but what i loved most was cuddling the babies (as i called them but basically they were 6 to 8 months old) and especially the little Arwen - who's a bit ill (she can't walk properly and is a bit slow).

So, how to make soft goat cheese?

1. Milk the goat and put the milk in a basin. Add 1ml rennet for 1l milk and yeasts and leave to stand overnight.
The next morning you'll get : curd and whey :
2. Fill the mould with the curd.
The following afternoon, turn the "cheeses" upside-down and add a pinch of salt over each cheese.
3. The next morning, unmould the cheese and salt the other side. The cheese is now ready to be eaten... Bon Appétit !

But at Bruno's you can also have lots of different cheeses : pesto cheese, tapenade cheese, tomme (hard pressed cheese), buchette, pepper cheese...
If ever you visit the Cote d'Azur , please go to Bruno's and you'll be amazed how come you'd never tasted such fine goat cheese.
Here is his website : www.chevredescourmettes.com for further information and access map.

Labels: cheese, garden and campagne

Chanterelles are one of those autumn goods you never have enough of. They're golden and ebony delicate mushrooms with a great perfume.

Last tuesday, my dad went in the arrière pays and picked a lot of mushrooms : sanguins and chanterelles.
The sanguins are very good pickled and then stored, covered with oil, in a airtight jar for at least 3 weeks. Concerning the chanterelles, you can either freeze them or as my dad, dry them. I admit it takes a long time to sundry them, but frankly you've got nothing to do bar puting all the beautiful mushrooms on a double layer of brown paper.

Sun-dried chanterelles
Place the chanterelles (no need to brush them as when they'll dry, the earth will fall off them) on a double layer of brown paper.
And place all that in the sun every morning : they'll dry in 2-3 days.

If you haven't got time or sun : turn on your oven to the lowest temperature and dry the chanterelles -placed in a baking tray- for a night. The next morning your chanterelles will be nicely dried and concentrated in flavour and you kitchen will smell like a mountain cottage.

Labels: garden and campagne, jams and preserves

In class we have a module called de la vigne au vin [from vine to wine] and the aim is to produce your own wine. T
his is actually so very easy.
Last monday we went to a vineyard "Domaine de Candie" where we picked up grapes ( i should say lots of grapes) - truth to be told picking up 20kg of grape was a bit exhausting but i hope my wine will be good.

Anyway after doing all that exhausting work we mashed the grapes to get all the beautifully scarlet juices and we added some yeast so that we'll have a wonderful wine in less than a month.

The wine we'll produce is a Syrah. I'm not a pro about wine but i can tell you it will have delicious flavours like red fruits and banana...

Just a short note : i wanted to excuse myself for not being very active. I'm so sad i missed SHF but i couldn't havbe done something anyway : i don't have a oven.
I'm also sorry for my english : it's not easy to speak in precise words about a subject on which i can hardly speak in french (ie wine).

Labels: drinks, garden and campagne

As i still don't have anything at home to cook i decided to spent some time in the garden while the sun is still here. Today it's lovely and sunny and a little wind prevent the weather to be too hot to stay outside. I can really enjoy being in the gaden, playing with the dogs and looking around to see how beautiful Nature is. And this is a good occasion to improve my photography as i'm quite (not to say completly) a beginner. Please be indulgent !

A nice spring of lavender, not completly opened. I love making lavender madeira cake using the lavender i got from the garden. I enjoy resting in the hamac - background, it is so relaxing.

Yum, a lovely raspberry and cream tart. I love love love raspberries. This tart - bought from the supermarket (don't make that face, i promise it is good, even delicious...) is very refreshing and not too sweet. A good buy for sure.

Oh, who's there : a little family of warthogs; they're so sweet, aren't they?

Labels: garden and campagne