Nature and Outdoors
Season’s Greetings
A warm greeting from Provence, may this new year bring you love, joy and good times with your loved ones!
Going green in the studio
Processing the lavender field’s production, but also the kitchen garden’s aromatic / medicinal herb production Before: After:
Summer and the kitchen garden
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...
L’Aromate @ la Baye des Anges
Sylvain Robert, L’Aromat’s chef and his wife Virginie cater for our summer fiesta this year, the brief is to cook from our kitchen garden’s production: tomatoes, courgettes, courgettes flowers, aubergines; spring onions, and a variety of herbs…...
From soil to pot…
Since the whole point of a kitchen garden is to have create delicious meals, here is our take on how to use it.. Our very first courgette, how exciting! So tender that it can be eaten raw, and makes a delicious salad with your choice of herb and a drizzle of olive oil...
The Mont Ventoux trails
Yet another adventure up Provence’s giant, this time through one of it’s numerous trails
June in the kitchen garden
The garden has now turned into a jungle!! The tomatoes are climbing up, the courgettes and melons spreading way out of their garden bed Strawberries keep coming out! On the lower left corner of the picture, a leave of Comfrey that I use as organic fertiliser, plants...
May in the kitchen garden
Because food is quite high in our priorities, especially tasty food, we are monitoring our brand new kitchen garden weekly, and although (or rather because) we only use comfrey as fertiliser, it’s growing like weed: the aromatic square is pretty much filled up...
