We have now hit the “Corne d’abondance” point, to which it impossible to keep up eating daily what the garden produces, especially tomatoes so I am experimenting with the age old conserve making (tomato coulis, ubiquitous in Provencal cuisine)
All the ratatouille ingredients are to be found steps from the kitchen
But also, all sorts of beans, potatoes, salads, and a few abricots from our tree who is finally producing a bit..
Melons
Courgette flowers
The potager also harbour a daybed, a very special place to watch food grow 😉
Soil to plate, bon appetit!
