An Ill Wind....

It's an ill wind that blows nobody any good....

Back on the 23rd January a storm hit this part of France.  It came in overnight and lasted for about 24 hours.  There had already been a lot of torrential rain and some flooding, and then, when winds of almost 200kph (125mph) hit, the whole area was devastated.

Several million homes lost power and the house at the Kitchen Garden in France didn't escape.    We lost power for almost 6 days!!!!  No electricity in the immediate vicinity also meant no phones...no mobiles...  no ATM's..the list goes on.

This is a photo of our small "pool house" where we keep the pool filtration equipment and chemicals, and yes, that is a concrete base that it was torn away from....

Now, you are all probably saying that now, at the end of April, this is hardly news any longer, and that is true....

But a sequence of events has brought the memory back to me and I thought I'd share it with you.

As I said,  we lost power for nearly 6 days and that prompted me to decide to buy a generator....  In the 4 years I have lived here, we have lost power for 4 days on one occasion and then 6 days this time...

So after the storm had abated I went off to select and buy a generator, and as luck would have it my local "Brico" had an offer on a suitable model with 15 % discount, off a reasonable price.

I ordered the machine and eventually, some weeks later took delivery and, as is so often the way in France, the 15% discount was credited to my loyalty card and I took my generator away to await the next time power disappears....

All this happened back in January/February and to be honest I had forgotten all about it until the other day when I popped into the local "Brico" again to buy some tomato stakes....

Spiral stakes for tomatoes are all the rage in this part of France this year and as I tend to grow indeterminate tomatoes and take out all the interstices, just leaving the main stem to fruit, they seemed to be a good option.   and I needed stakes as I don't yet have any bamboo growing...

I picked up 20 of the steel stakes and when I came to pay, I suddenly remembered the credit and sure enough, there was enough on the card to pay for all the stakes with still some left over....  Nice to get something I had been wondering whether to buy or not for free.....

I'll be planting out the tomatoes just as soon as I get some dry weather and I'll let you all know whether these things work.

I started with the quote "It's an ill wind that blows nobody any good" and it appears that the winter storm in January that devastated more than 300,000 hectares (750,000 acres) of forest, taking out between 60 and 70% of timber, and in France alone causing an estimated 1 billion euros worth of damage, excluding forestry losses,  was not an ill wind....

Vegetable Soup

I usually buy all my fruit and vegetables at the market on a Saturday morning.  Mostly I buy from a local producer or I buy from Laurent, a greengrocer who buys off small local farmers to save them having to invest the time in attending market with maybe one product.   He also brings in things from Spain, like oranges and strawberries and very occasionally from further afield.... By buying like this, I get to pick the freshest produce available each week.   Don't forget, of course, that the Spanish border is nearer to me than Paris.

Some weeks, I find that my plans have changed and I have a wide selection of vegetables left over when Saturday morning comes round again.

Since I moved to France nearly 5 years ago I have developed my own "Potage" which solves this problem perfectly.  "Potage" is the name given to a soup made from vegetables grown in the "Potager" or vegetable garden.

I make the soup in a slow cooker which allows all the tastes to develop and blend.

The problem of left over vegetables occured last week and by yesterday I had a lot left.... So, I made the soup today, using....cauliflower, celery, celeriac, pumpkin, onion, carrot, Swiss chard, courgette, lemon, fennel seeds, sunflower seeds......

I think that was all...  I added a big dose of herbes de provence , a good teaspoonful of Marmite (yeast extract) and about 500ml (US Pint) of salted water and the same of a light lager type beer.   It then cooked for about 7 hours on the high setting, with just an occasional stir....

Today, I also went through the fridge and emptied all the odd sauce bottle ends into the pot.... but I didn't put any garlic in as I was running low...  That is the beauty of this soup....anything that you have goes in and if you don't have it, it doesn't matter.

At the end of cooking I assess what the soup looks like and what I feel like.....  sometimes I will blend the whole lot down to produce a rich thick soup....others I will serve it as it is, with juicy bits of vegetables in a glorious liquid stock.  Then, I will serve what I need and pot the rest, ready to cool and freeze.

However, a word of warning to those of you who are used to following recipes.....   This way of cooking, simply using what is available and, perhaps, even including things because they "need using up", can produce some truly superb results.   Your family may well ravenously finish the pot and demand you make it again very soon.... And there, my friends, is the problem....because of the very nature of the way the ingredients are chosen, you will never make another one which is exactly the same!

Frittata

This is a frittata made with Courgette(Zucchini), Pumpkin, Celeriac and Feta cheese

I made it the other day, guided by a recipe I had not tried before, but adapting the ingredients to use up some leftover vegetables.

I used a metal frying pan that I could put under the grill at the end.

Ingredients:

300gms (12ozs) of pumpkin cut into 1 cm cubes
100gms (4ozs)of pumpkin grated
200gms (8 ozs)celeriac grated
200ml (1 cup) Apple Juice
3 cloves garlic, peeled and finely sliced
1 green courgette cut into 1cm cubes
2 salad onions sliced
4 eggs
200ml (1 cup) liquid cream
200gms (8ozs) feta cheese, crumbled
1/4cup chopped fresh basil leaves 
3 tbs olive oil to fry

Method:

Turn the grill on high. Heat the oil in a large 25cms(10"~) frying pan, over a high heat.
Add the garlic and onion and cook until you can smell the garlic/onion mix. 
Add the pumpkin cubes and cook for 3 or 4 minutes, then add the grated pumpkin and celeriac.
Add the Apple Juice and bring to the boil and cook for a further 3 or 4 minutes.
Add the courgette(zucchini) and then carry on cooking on high heat until the liquid has gone again. 

Whilst this is happening beat the cream and four eggs together and then add the crumbled feta and chopped basil leaves and stir it all together.  Once the liquid has gone, turn the heat down and evenly distribute this mixture in the pan.  Cook for a few minutes(6 or 7) until the edges are just set but the middle is still quite runny.

Remove pan from heat and place under grill for about 5 minutes. The frittata should be set and lightly grilled on the top.

Serve immediately accompanied by fresh salad leaves.

I opened a young Bergerac Red to drink with this meal and it went very well, the lightness of the young wine nicely complementing the lightness of the omelette.

Rainy Day Sunday,

 

We have had a lot of rain here.  This seems to be in keeping with the entire world right now, but no, we have not had the 92mm that Kate in Adelaide is reporting... But still, 30 mm yesterday is a lot for South West France, and it has kept on raining all morning.

This has led me to do some much needed work inside.  After the usual round of chasing bits of paper I moved to my workshop and started to sort out a few things.

First, I had some herbs to sow into pots.  I have sown Sweet Basil, Sage, Dill and Sweet Marjoram.  I already have a pot of Basil but it is looking very sad so I decided to get ahead and sow a new lot.

I have also sown a pot of Aster this morning in the hope that the fragrant flowers would attract lots of insects.

I have a little bit of space at the end of my pumpkin bed so I also put a couple of  "Potimarron" seeds into pots.  This is a pumpkin, not the character in the French version of Bob the Builder, Bob le Bricoleur .

Then, I got onto sorting out seeds, basically looking at what I haven't sown which I should have and there were plenty.

First of all, an apology goes out to Miss Fuggles (A Blog Called Fuggles) who back in February very kindly let me have some seeds including some Poletschka beans.   I regret to say that they had been completely overlooked and did not feature at all in my list of sowings and proposed sowings published the other day.  However, that won't stop me growing them and they have very firmly been put in the box where I keep the seeds that I am sowing next....Just as soon as the garden is dry enough to get out there again....

Next into the box went the successional sowings.   I am absolutely hopeless at successional sowings.  This year I'm growing an 18 day radish and it will be ready before the second batch even leaves the packet!!!!  The same with salad stuff, I know I need to be sowing every couple of weeks but, somehow it just doesn't happen..  So radish and lettuce are in the box.

I really enjoyed my Red Cabbage over the winter and picked the last a couple of weeks ago.  I noticed that an April sowing will produce cabbage in November/December so I thought I'd give that a try, to supplement my usual Autumn sowing.  So red cabbage in the box!!!!

Already in the box were some Dwarf French Green Beans given to me by Sarah.   Sarah is a lovely lady who gardens not far from here in Charente-Maritime  I visited her a few months ago and am intending to get over to see her again soon.  She doesn't write a blog though, she has this idea that spending time in the garden, actually growing things is what counts!!!!

As you can see, there will be plenty to sow next week!!  The good news is that my cold frame is fairly empty, as is the heated shelf in the workshop where I germinate seeds, so I should be able to quietly get on with growing the lettuce, the pumpkins and the cabbage and then get the beans and radish in the ground just as soon as I can.

Actually, maybe I could call on Bob le Bricoleur's friend Potimarron to come and give me a hand.

Yaĉon - an update

  Back in January, Patrick of Bifurcated Carrots sent me a couple of Yaĉon tubers.

I potted them up as instructed and subsequently, one of the tubers germinated and then, a few weeks ago, the first leaves appeared in the pot.

However the second tuber showed no sign of life.

The first tuber has continued to grow and as you can see is now a healthy plant just waiting for any chance of frost to pass before getting out into the big wide world.

I kept this one watered and checked daily to make sure conditions were right for the second...but nothing

UNTIL

this morning, when, comme d'habitude, I watered big brother and there, just peeping out into the daylight were the tiniest pair of leaves.

So Yaĉon the baby brother has made it and hopefully will catch up with his big brother in the big wide world in just a week or two.

A Nice Supper

I made this hot sauce the other evening to serve with some shrimp and smoked salmon that I was having for supper.   I ate the fish, covered in the sauce and accompanied by my home made bread and, of course, salad from the garden.

This is a nice little hot sauce to serve with shell fish, smoked salmon etc..

It takes about 5 minutes to make and keeps well in the refrigerator for a few days.

Ingredients

Tomato Ketchup
1 tsp Horseradish Sauce
1 tsp Dijon Mustard
1 tbs Worcestershire Sauce
a couple of drops Tabasco Sauce

I usually make this in a small ramekin.

Half fill the ramekin with Tomato Ketchup.   Add all other ingredients and mix together.  Let stand for about 30 minutes.

Multigrain Bread

300gms multigrain bread flour
200gms plain bread flour
300ml water
a handful of mixed nuts
1 tbs walnut oil
3tsp coarse sea salt
7gms (1 sachet) of dried baker's yeast

I make the bread in a bread machine, setting the machine to run overnight so that I awake to the delicious aroma of freshly baked bread.

Put the water,oil and nuts in the pan
Add the flour.
Create a dip in the middle of the flour, and spread the salt outside of this dip.
Put the yeast into the dip, ensuring it stays dry.

Set the machine to cook on a whole grain programme to finish when you want to get up....

If you are not going to delay the start, there is no need to worry about keeping the yeast dry.

I'm sorry, bread is funny stuff and I have never successfully made any, using any measurements other than metric.

I have added a new blog caled "Ian's French Kitchen.  There is a link under "Our Links" in the sidebar.  I will post all future recipes to there as well.

A Thank You

I have just posted my latest item for this blog which, as you will see is an overview of the new Vegetable Garden and what is growing there.

As always when I post an item, I then went to the blog to read the finished article as you will see it.

As I read it, I realised just how many people have helped me get where I am today.  I think I have credited everyone who has given me seeds etc and I know I still have some seeds to sow which don't get a mention.

I'm also aware that by writing these pieces for the blog, I have a focus, a spur, to keep me going....

So, to all of you, those friends who have given me seeds etc, those friends who have offered advice and even materials, those friends who have turned up in the garden to help and encourage, and also, those friends who read this blog and offer comments, to all of you, I want to say a BIG thank you.

Garden Layout

After all the work in getting the new beds ready I thought I'd give you a list of what is actually growing in them and also, what is just around the corner...

 

So here is what is actually growing, today, in the garden (in the Ground)...or things waiting to be planted (And almost ready to go in the ground)

 

Bed Number	In the Ground	And almost ready to go in the ground:
Bed 1	Spunta Potatoes Oak Leaf Lettuce
Bed 2	Courgettes Dog Beans (Patrick) Dwarf French Yellow Bean (Sarah)	Bari Cucumber (Kate)
Bed 3	Borlotto Beans Wisley Magic Runner Bean Purple Runner Bean (Sarah) Black Turtle Beans (Kate/Toni)
Bed 4	Spunta Potatoes Binjt Potatoes Lollo Rosso Lettuce
Bed 5	Verte Grande Asparagus  Argenteuil Selection Asparagus
Bed 6	Queensland Blue Pumpkin (Marie-Sylvie)  Butternut squash (André)
Bed 7	Ananas Tomato (chaiselongue) Geant Tomato (Gabriel) Coeur de Boeuf Tomato (Marie-Sylvie)	Purple Ukraine Tomato (Miss Fuggle) Veeroma Tomato (Miss Fuggle) Golden Sunrise Tomato
Bed 8	Glasking Perpetual Rhubarb (Val) White Lisbon Spring Onions Lillia Red Salad Onion Jaune Paille des Vertus Onion Globe Artichoke
Bed 9		Melon Medley Charentais Melon (M.Gary)
Bed 10 (a)	Ian’s Red Cherry Tomato	Yellow Cornos Capsicum (Kate) Kaibi Round Pepper (Miss Fuggle)
Bed 11	Bok Choy	Red Radicchio Cavolo Nero (Kate) Cabbage Broccoli
Bed 12	Douce Provence Peas  Dwarf French Green Beans (Sarah)	Yakon (Patrick)
Bed 13 (a,c,e)	Longue d’Espagne Hazelnuts  Salad Leaves Radish (18 day) Radicchio
Bed 14 - 24	These beds are not yet Constructed
Bed 25	Groeseillier a Grappe Juniper Red Currant Raspberries (André)
Bed 26	Zeva Raspberries Magnific Delbard Raspberries September Raspberries Fall Gold Raspberries
Bed 27	Bay Evergreen Shrub (Still to identify) Deciduous Shrub (Still to Identify) Hyssop	Thyme
Bed 28	Cotoneaster Lacteus Deciduous Shrub (Still to Identify)	Wild Flower Mix
Bed 29	Cotoneaster Lacteus Kerria Japonica Pleniflora Lagerstroemia Rouge	Wild Flower Mix
Bed 30	Evergreen Shrub (Still to identify) Deciduous Shrub (Still to Identify)	Wild Flower Mix
SALAD GARDEN	Oak Leaf Lettuce Joy’s Cos Lettuce Radicchio Radish Broad Beans Garlic(Patrick)      Burgundy Creole      Cuban Purple Creole       Tuscan Ail Blanc de Lomagne Salad Onions Spring Onions Leeks Fennel Marais des Bois Strawberry Gariguette Strawberry	Batavia Lettuce Wild Alpine Strawberry
HERB GARDEN	Basil Chervil Chives Coriander Flat Leaf Parsley Garden Cress Garden Mint Peppermint Sage

 

The Salad Garden seems a bit strange now but it was originally the vegetable garden and it will become more salad oriented as we harvest the existing crops.

The layout for the new garden originally allowed 12 beds for expansion...but I have already pressed one into service to grow Hazelnuts (Bed 13) so there is space for just 11 more.

and here is a sketch plan of the new garden

At last....

Today is a bit of a time for celebration in the Kitchen Garden in France.

Over the past few months I have been constructing several new vegetable beds in a part of the garden that was previously wild.   All together there are 19 new beds in this project and today I finished the preparation of the last of them.

If I cope with these 19 new ones, then there is provision for a further 11 beds to be added next year.... or in the future, anyway.

So, this evening, I have given myself a big pat on the back and even, and those of you who know me will realise how rare this is, even had a small glass of wine to celebrate....  Yes it was a local one.... Bergerac Rouge.

Now I just need to get on with the planting, seed sowing etc to make full use of all this new space.

Soon, I'm going to post an inventory of what I have growing and what is waiting in the wings.

Red Cabbage

I picked the last of my red cabbage a couple of days ago.    You may remember, I was only growing it because I bought it in error, not noticing the hand written amendment to the printed label which simply said rouge (red)!!

I have however been very pleased with the dozen plants I had.  I have enjoyed red cabbage in various ways over the past few months particularly liking the leaves shredded and pickled.

I decided to cut the last couple of heads and pickle them, hoping they'll last a few months longer....

To pickle red cabbage I use a mixture of 50% water and 50% vinegar and boil it with some pickling spice.  I now make my own spice blend for pickling.....

Pickling Spice Mixture

Ingredients: 1 tsp Coriander Seeds 1 tsp Chilli Flakes 1 tsp Mixed Peppercorns 1 tsp Yellow Mustard Seeds 1 tsp Ground Ginger 2 Bay Leaves

I use this quantity for 5 litres (5 US Quarts) of vinegar/water, just crushing the bay leaves and then mixing all the ingredients together.  For smaller quantities, I use a tsp per litre (US quart).

I then bring the vinegar, water and spices to the boil and let it simmer for a moment or two.

I put the shredded cabbage into jars and add a teaspoon (probably slightly less) of sugar to each jar before pouring on the hot spiced vinegar and sealing.

I use some conserve jars that are readily available here in France called Le Parfait.  They are really excellent and available in all sorts of sizes and forms.   I like the screw top jars best.

These jars use a disposable capsule to seal the jar and then the screw cap lid holds everything in place.  The problem, nowadays, is that these capsules are getting very expensive and add significantly to the cost of home preserving.  You need to use a new capsule every time you seal a jar.... and they now cost about €0.75 (US$1.00) per capsule.  Today I have modified the capsule in an attempt to make it reusable although the seal will probably only last a couple of uses but even that halves the cost....    I have drilled a small hole in the middle of the capsule which I have then sealed with wax.  I'll tell you all about it in the future if it works out OK.

Today, 18th April is St Parfait Day...hence this piece.

Hot Cross Buns

Hot Cross Buns are an age old recipe traditionally eaten at Easter in Great Britain, where an old law permits their sale only at Easter and Christmas.  They are now eaten in many parts of the world.  They are basically a spicy, glazed, currant bun with a pastry cross piped on the top... Not strictly pastry, it's often, simply flour and milk made into a firm batter so that you can pipe a cross shape.

Hot Cross Buns, however, don't seem to be available in this part of France, indeed I suspect they are not available in any part of France as the French people I have talked to didn't know about them.   Now I'm usually happy to adopt my French life and go without whatever is not available, except, that this year I have been invited out to lunch on Easter Sunday and thought, "wouldn't it be nice to take a traditional British thing with me"...   So, none available in the shops, I decided I would simply make some.

Well, that was my first error.  There is nothing simple about making Hot Cross Buns.  If you have the choice between making them yourselves, or buying them from a bakery, choose the bakery!  I have spent the entire afternoon baking about a dozen hot cross buns.

First I had to find a recipe.   As usual, I turned to the Internet.

There was a recipe with a beautiful photo on a site from a British magazine called Woman's Weekly.  Woman's Weekly launched in November 1911 and is still being published today.  It does what the title says, a weekly magazine for women and cookery has always been a strong part of it's subject matter so I thought they could probably be relied on to give me a good traditional recipe.  And they did!

Next I assembled all the various ingredients, , nothing very unusual, flour, sugar, spices, milk, an egg, bakers yeast, all of which I had in my cupboard.

Then to start making the buns.  First start the yeast in a milk and sugar solution.

As  soon as that was happily going I mixed the flour, sugar and spices and and then added the yeast mixture and the beaten egg, formed all this into a dough and left it to raise for an hour and a half.

Once it had risen I worked in the fruit and then made the individual buns, before leaving them to rise again for a further 1/2 hour or so

Next I added the cross that gives them their name, then off to the oven.

As they were baking, I started to get the idea that I had chosen well and the recipe was going to be delicious.  The smell from the oven was mouth watering....

The recipe called for the hot buns to be glazed as soon as they came out of the oven which is what I did next.

So, several hours after deciding, I have about 16 Hot Cross Buns.  They look and smell great and I'm struggling to wait till they are cool to try the first one.

 

For the full recipe, go to the Woman's Weekly Hot Cross Bun recipe

Things I did differently:

I varied the recipe a little.  I made my own mix of spices using Ground Nutmeg, Ground Ginger, Ground Cloves, Ground Cinnamon, Ground Mace, 1/2 tsp of each and then added another tea spoon of Ground Cinnamon.  I mixed strong white flour (300gms) and wholemeal flour (200gms) and I substituted whatever fine brown sugar I had in the cupboard. 

And yes, having succumbed to temptation, they were delicious.

In the Garden

I've spent a lot of time over the past few weeks working away in the garden.  As you will recall, I have been making a new vegetable garden and I thought today would be a good time to reflect on all that I have done.

I'm turning a piece of meadow into the garden and have created about 19 new beds.  All the beds are about 7m x 1.2m (24ft x 4ft). The ground is heavy clay so I have had to do a lot of amendment mainly adding in sand and compost.

The site has the provision for another 11 beds which might get added next year.....

The layout of the garden is pretty straight forward. It occupies a square piece of land running roughly north west/ south east.   There are 4 corner beds, each quadrant shaped.  On the west side there are two beds run together to form one long bed, running at right angles to the main beds.  Apart from those, the rest of the beds are in rows of 3 beds running lengthwise.

Of the 19 beds, 18 have been prepared leaving just one bed still to make. More sand and more compost......

I have also been planting these beds extensively over the past couple of weeks.

At this moment, I have perennial beds planted with Asparagus, Rhubarb, Artichokes, Red Currant, Raspberries and Hazelnuts.  The quadrant shaped corner beds have been planted with shrubs to attract birds and insects, some evergreen and some deciduous, Bay, Cotoneaster, Kerria, Thyme, Flowering Currant, etc.

Here's a list of the vegetables already planted

Spunta Potato Binjte Potato Lollo Rosso Lettuce Joy's Cos Lettuce Oakleaf Lettuce Chicory Radish Bok Choy Ian's Red Cherry Tomato Sturon Onions Lillia Red Salad Onions Spring Onions Borlotto Beans

 

I also have lots of seedlings ready to be planted, including

Charentais Melon Queensland Blue Pumpkin Purple Ukraine Tomato Veeroma Tomato Golden Sunrise Tomato Capsicum Yellow Cornos Capsicum Kaibi Round Cavolo Nero Kale

 

 

In the herb garden this year I have

Bay Basil Chervil Coriander Dandelion Dill Hyssop Flat Leaf Parsley Garden Mint Peppermint Sage and something called aillette in France.....maybe a wild garlic.

 

Last year's vegetable garden is still in operation and has

fennel red cabbage Broccoli several varieties of Garlic Salad Onions Leeks Broad Beans and three varieties of Strawberries

and finally, I still have some seeds to sow, mainly beans cucumbers, melons and peas.

I think I'm likely to remain busy for a few more days yet....I'm so pleased that when Kate was here helping me get started on this project she insisted on having a table and chairs right in the middle of the garden

Baked Chicken

I have a friend who eats chicken.....lots of chicken.    When I say she eats lots of chicken I mean she eats chicken, at lots of times, breakfast, lunch, dinner, late night supper......  you get the idea.  I remember, recently, she was staying with me and, as with all our guests, off we went to Villereal for the Saturday morning market.   She hadn't had any breakfast before we left, settling just for a cup of coffee so when we arrived, the first task was to organise breakfast.   Now, I often have breakfast at the market...  I go to my favourite boulanger/pattissier  and buy croissant or apple turnovers or whatever takes my fancy.  Sometimes they have something seasonal, like last week, when they had a  "Poisson d'Avril" which was like a huge apple turnover but filled, not with apple but with a delicious almond paste......

 

But I digress, on the particular visit in question, I went off to my bakery to buy "Chausson au Pomme", an apple turnover and my friend went off in search of her breakfast....  Imagine my surprise when she returned to the bar, where I had ordered us a couple of noisettes, holding a large piece of spit roasted chicken.   The owner of the bar was completely unphased though, and when he brought our coffees simply wished us both "Bon Appetit" and announced he would bring a warm cloth so she could clean her fingers when she finished.

All this sprang into my mind the other day when I was searching through the freezer looking for something simple to cook for dinner and came across a couple of portions of chicken.

I decided to bake them with my herb and cheese crust.  It's very easy to make, smells gorgeous when you are preparing it and doesn't let you down when you come to eat it.

Baked Chicken in a Cheese and Herb crust

Serves 4

4 portions of chicken,
100gms (4oz) bread, (I use a stale crusty baguette),
100gms Strong hard cheese (I used Mature English Cheddar)
1 medium egg
Handful of Parsley
Sprig of fresh Mint
Sprig of fresh Basil
Salt and Pepper to taste

Wash the chicken and dry gently

In a food processor blend the bread, cheese and herbs.

Beat the egg and dip chicken in egg then coat generously with breadcrumb mix

Cook in the middle of preheated oven (180C) for 45 minutes

 

It's a pity the boffins in Silicone Valley haven't come up with a way to send smells, as this really did smell so gorgeous, even before you cooked it.