fève /f?v/ feminine noun
Bot, Culin broad bean;C (haricot) bean;
~s au lard baked beans;(figurine) lucky charm (hidden in Twelfth Night cake).
At last! After 3 seasons of failed attampts we’ve finally got a crop of broad beans.
The secret? Sowing them in Autumn, the variety Aquadulce Claudia.
These beauties went into a risotto with a good homemade chicken stock, large helpings of tarragon, mint and parsley, parmesan and a handful of just-picked juicy peas.
Delicious!
Some images from the garden this spring.
Trousseau Sheet
Also seen as a kind of dowry, a traditional french trousseau would have probably contained among other things, hand embroidered monogrammed bedlinens for her new marital home.
Times have changed, and as a consequence bundles of exquisite embroidered linens occasionally turn up at brocantes and vide-greniers.
I have a selection for sale in our online shop, along with other treasures from french attics…
Well, another winter has taken its toll and it’s finally time to concede that the Humber won’t be raising phoenix like from the ashes after all…
So before the brambles start to take over again, we’ve been carefully removing any parts that are still in good nick.
A full list of parts will be published here:
http://gitelajonchere.com/bloglajonchere/humber-hawk-for-sale
We’ve been planting triffids!
Not really, this is one of two rows of asparagus crowns planted yesterday, type Verte ‘Lima’.
Now all they need is careful weeding and mulching, and we need lots and lots of patience….hopefully we’ll be eating delicious tender asparagus in a couple of years time.
After the quiet hibernation of winter, suddenly comes the madness of spring.
I apologize for the lack of posts recently but here are a few things that have been occupying us lately:
weeding, sowing, planting, propagating, mowing, strimming, cleaning,  decorating, mending, rearranging, celebrating.
We’ve got one more push on the weeding and seeding front then perhaps life will return to a normal pace again.
This old postcard is a collectable from this website.
It’s the Castel Hotel, still operating today in our local town St Gervais d’Auvergne.
It doesn’t have a date on it but it could have been last year….it hasn’t changed much…!
This month sees the 100 year anniversary of both the original UK HQ for Michelin (Michelin House in Chelsea, now housing a restauraunt and The Conran Shop) and the publication of the first Michelin guide to UK and ireland.
The restaurant is named after the famous Michelin Man, otherwise known as Bibendum. He’s a popular image in the Auvergne as this is the home to Michelin, with the famous tyre factory having it’s origins in Clermont Ferrand.
The original Bibendum slogan ‘Nunc est Bibendum’ is translated as ‘Now let’s drink!’
Cheers!
We love winter – snow, crisp cold walks, wood fires and slow cooking. Now that the festive season is over however, our thoughts have turned to spring and planning the year ahead.
In 2010 the veg patch really came in to its own, providing us with all sorts of fresh produce throughout the summer. Triumphs came in the form of new potatoes, french beans, sprouting broccoli, a bumper strawberry crop in June, parsnips, carrots and plenty of salads and herbs. The tomatoes were also superb although an early hard frost cut down the crop of plum tomatoes before they could ripen. You win some you lose some….
Hopefully this year we’ll see more fruits on the blackcurrants, gooseberries and raspberries, now in their second season. The rhubarb was also putting on some serious growth early last year so we’re hoping for a bumper crop, and we’re keeping fingers crossed that the remaining globe artichoke plants have survived the frosts and mole tunnels. We’ll be experimenting with chillies and aubergine again (not so successful in 2010) as well as melon and cucumber, spinach, celery and fennel.
For future harvests we’ll be preparing a bed for asparagus this autumn, and hope to plant our first fruit trees in front of the house, probably apples so we can start thinking about cider making….
Making the most of the fresh harvests and great local produce, we are now offering Gourmet Holidays for foodies. Of course our self catering guests can still enjoy Tim’s delicious food – sample menus can be found on our website.
We are also making plans for a cookery school, to be held in September 2011. If you would like to know more about this please drop us a line – enquiries@gitelajonchere.com
We are now listed on the travel website Trivago. We would be very grateful if our previous guests would leave a review of your stay here. We can also be found on Google Maps!
So, we’re looking forward to a season of gardening, mountain biking, canoeing and lovely walks.
In the meantime I’ll just put another log on the fire….
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We’ve decided to start the year by giving something away.
So we made a small but hopefully useful microloan via the not-for-profit organization Deki, after reading this article
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