Row of Staked Tomatoes in Provence Kitchen Garden

In Provence last May, Chef Berard gave me a tour of his magnificent kitchen garden at La Bastide des Saveurs near Bandol. Although his kitchen garden was stunning, the way he staked his tomatoes really stood out for me. Each tomato plant is planted at the base of these curved metal stakes. There were about 6 to 7 tomato plants per row. As the tomato plants grow and mature, the tomato plant is wrapped around the curved stake keeping the plant anchored and supported. Mature tomato plants, especially laden with fruit can carry some weight. Larger wooden stakes placed on each end of the tomato row lend more security for the tomato rows. Two wires interlaced from one end stake to the other, through the curved metal stakes provide additional support and strength.

Same Tomato-Staking Technique in My Kitchen Garden

At the time I thought to myself, I'm never going to find this kind of tomato stake anywhere. I was wrong, I have found it here in San Diego at many garden departments at Home Depot, Armstrong Garden, and Dixieline.

I like these stakes because the tomato plants respond to being trained up the curved stake, the curved stakes take less room than other tomato support options, the tomato plants are well-supported, when the tomatoes are mature each row will look like one large row of tomato plants, and tomatoes should be easy to harvest.

Gracious Chef Réne Bérard

In hot pursuit of cold rosé wines, my husband, John, and myself found ourselves in the fairytale region of southern Provence near the Bandol area. It is breathtakingly beautiful much, like the lower Rhône Valley with medieval hilltop villages and rugged rolling landscapes, with the blissful addition of the glistening Mediterranean in your sight.

We stayed in the hilltop village of La Cadiere-d'Azur, where some of the village's defense walls date back to the 13th Century still stand. By recommendation we stayed at the Hotel Bérard, a quaint family-owned and managed hotel that also boasts a Michelin-starred restaurant. In fact, father, René Bérard, and his son, Jean-François are the chefs.

In my research I noticed on their website, Bérard Hostellerie, there was a property in a garden setting, La Bastide des Saveurs, in which they offered cooking classes, sommelier food and wine pairings, and special events. I innocently asked if we could see the garden at La Bastide des Saveurs--thinking it was a grand vegetable garden. The tour was arranged and the next morning Chef Rene Berard personally met and escorted us the three kilometers to his property.

Yes, La Bastide des Saveurs was a grand vegetable garden or potager and so much more to my surprise and delight! It proved to be one of the most beautiful gardens I have ever seen, mixing herbs, flowers, and vegetables together. Typical of a potager is a focal point, pathways, and divided parts of garden planted in herbs, vegetables, and flowers. Arches of happy blooming roses billowed along the pathways. I saw one of my favorite climbing roses over and over in full glory, the lovely Pierre de Ronsard, or better known in the United States, as the climbing Eden rose.

Arches of Roses in His Potager

Chef Berard was so gracious to detail and explain how he used these herbs and vegetables in his cooking. Chef Berard speaks a bit of english, and I speak a bit of french, but we were definitely speaking the common language of "cooking from the garden." On this beautiful morning, the light and landscape added dramatic drama to this incredible garden. I thought to myself, this must be one step away from heaven.

Staked Spiral Tomatoes

Chef Berard showed us how he plants many different varieties of tomatoes, and how he successfully stakes them individually, and anchors them with end poles. I must try and find this tomato pole for next year's growing season.

Provence Fountain, Olive Trees and Lavender

Everything was spectacular about this property, down to the Provencal fountain holding court amongst the olive trees, lavender, and iceberg roses. I highly recommend looking into cooking classes at La Bastide des Saveurs. Chef Berard will customize cooking classes for a group of six or more. You can find more detailed information at Hotel Berard.

"China tea, the scent of hyacinths, wood fires and bowls of violets--that is my mental picture of an agreeable February afternoon." --Constance Spry I agree, Constance, and what about soup to take the chill out of you, such as one of my favorites, White Bean, Pasta, and Swiss Chard Soup. I saw this recipe in a Williams-Sonoma catalog years ago. It is adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington.

It is a nice hearty soup laden with carrots, greens, and thick egg noodles. I use Swiss Chard or kale, interchangeably or combined for this recipe, straight out of my kitchen garden this time of year, carefully rinsed, and cut into julienne strips. So good for you, and tasty is this soup. Garnish it with freshly grated Parmigiano-Reggiano Cheese, and a thick slice of toasted whole grain bread. It is so easy to make, it is a perfect winter soup to keep you going and glowing.

Please share if you have a favorite winter soup. Please comment if you are a fan of Diane Rossen Worthington and her cookbooks.

If you love to grow and eat vegetables, you are going to love Deborah Madison's new vegetable bible called, Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes. On Sunday, October 6, 2013, the world famous Chino Farm right in our San Diego backyard, presented Deborah Madison as part of their ongoing Good Earth Great Chefs series. Look for Alice Waters and Kermit Lynch's event at Chino's on December 7, 2013, 11:00am to 1:00pm.

This event was more than a book signing. Deborah had personally selected a recipe from her book, "Corn Simmered in Coconut Milk with Basil, served with Coconut Basmati Rice," for lucky attendees to sample. An additional unexpected surprise was lightly grilled shishito peppers and sweet potato leaf as garnish. San Marcos Stumblefoot Brewing Company provided the perfect beverage accompaniment.

Madison's book is as beautiful as it is massive. Instead of presenting her vegetables by season, she has grouped them by families. She shows us how vegetables by family have remarkable similarities, and can be interchanged in recipes. She also explains how the pairing of similar family vegetables, also share the same culinary characteristics, too. I love how she explains vegetables, first hand from her own gardening experience.

Madison is the author of eleven cookbooks, and is considered an authority on vegetables. In the few minutes I shared with Deborah Maidson, I sensed a peaceful spirituality about her, yet strong-mindedness to pursue issues of biodiversity and sustainable agriculture. It was a pleasure to meet her in person.

Please don't forget about my own upcoming book signing, Gardening with Free-Range Chickens for Dummies. RSVP and more details at  San Diego Botanic Garden, 230 Quail Drive, Encinitas, this Saturday, October 12, at 10:00am- 11:30am.

According to Carlsbad seed pioneer, Charles B. Ledgerwood, in Southern California we can grow beets, carrots, radish, and Swiss chard throughout the year. Ever since I learned that, I've been growing all kinds of beets. Pictured here is Bull's Blood Beet, just pulled from my potager. There are many wonderful beets to grow like the Italian heirloom, Chioggia, with its pretty red and white ring, and another favorite of mine, Golden Beets.

I don't know why, but the beets that I grow in my garden do not bleed as much on my hands and cutting board, as those bought from the store. I recommend growing beets in your garden, and using them in this fabulous recipe of Giada de Laurentiiis. This is a perfect recipe for the holidays with the red beets, dried cherries, and green avocado. Enjoy!

Beet and Goat Cheese Arugula Salad

Recipe from Giada De Laurentiis, slightly adapted. This salad can be made with any type of beet. Red beets, avocado, and dried cherries make for a festive salad for the holidays. A nice spring adaptation is golden beets, avocado, and golden raisins. Warning, red beets are extremely messy and will bleed. Golden and Chioggia beets tend to be less messy.

Makes 4 servings.

Ingredients:

¼ cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
6 medium beets, peeled and quartered
6 cups fresh arugula
½ cup walnuts, toasted, coarsely chopped
¼ cup dried cranberries or dried cherries
½ avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbed

Directions:

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast about 40-45 minutes until the beets are just tender and slightly caramelized, stirring occasionally. Set aside and cool.

Toss the arugula, walnuts, and dried cherries in a large bowl with enough vinaigrette to coat. Season the salad, to taste with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

With an abundance of ripe heirloom tomatoes and Italian basil this month, the two flavors are naturals to be enjoyed together. Doesn't this pesto look like green gold? I started my basil from planted rows of basil seed tape. This was a new method, which looking back worked out well. It took a while for the seedlings to rev up, but with our recent heat, all the basil took off.

I had an abundance of vine-ripened Sun Gold and Sweet 100 cherry tomatoes from the garden. The vibrant color alone is so beautiful.  These tomatoes are  ripe, sweet and ready to eat. I halved the cherry tomatoes, and added a little coarse sea salt and pepper. I then set the tomatoes aside, until the pasta was cooked.

I made the Classic Basil Pesto recipe out of the new The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden. Sunset mentions that they originally published this recipe in 1959, and back them suggested serving it over sliced fresh mozzarella slices. When I made this recipe, I doubled it. I would not suggest doubling the garlic amount, when doubling the recipe.

I have really enjoyed this new edible cookbook, and would highly recommend it. It is a great natural step for the gardener, and how to best use one's harvest. I like the recipes, the format, and the photos. There are many more tempting pesto recipes to try, too. Parsley-Mint Pistachio Pesto, Swiss Chard Pesto Pasta, Arugula Pesto Farfalle anyone?

Please share  your favorite pesto recipe from the garden.

Do you have an abundance of tomatoes right now? The best recipes from the garden are the simplest--letting natural flavors shine on their own. Insalata Caprese is all about fresh, natural flavors of summer. If you have a plethora of tomatoes now, try this Insalata Caprese recipe from Red, White, and Greens : The Italian Way with Vegetables. It is also available online through epicurious, Insalata Caprese.

Created on the island of Capri, Italy sometime in the 1950's at the Trattoria de Vincenzo, it is a simple, yet sensational tomato and mozzarella salad. This salad demands the freshest sun-ripened tomatoes, cow's milk mozzarella, and the finest extra virgin olive oil. It is as divine to bring to your table, as it is to taste. It just doesn't get any better than this.

I used my ripe summer heirloom tomatoes, Kellogs Breakfast (Orange) and Black Carbon (Smoky), from tomato plants I started this spring. Out of my herb garden, I picked fresh basil leaves. I drizzled my favorite Trader Joe's extra virgin olive oil sparingly over the salad. I purchased fresh mozzarella from Costco, conveniently pre-sliced in 1/4" rounds.

Please comment if you have made Insalata Caprese before. Please share what you make with your abundance of tomatoes from your garden this time of year.

"A cauliflower is a cabbage with a college education."-- Mark Twain.  My first attempt growing cauliflower has been very surprising and rewarding. Last November I started a winter vegetable garden and ventured into the unknown. I had never grown many of the winter vegetables, including cauliflower.

Cauliflower seedlings can be found at local nurseries. Look for varieties that are self-blanching, which means you don't have to tie leaves overhead as soon as the center white curd forms to protect them from sunlight. Cauliflower seedlings are easy to grow, but need space. Plant seedlings 16"-18" apart and in rows 2 1/2' apart. Water regularly and soon you will have a large white cauliflower head to harvest. Cauliflowers are ready to harvest when edges begin to loosen.

The exquisite flavor of a home-grown cauliflower makes it really worth growing in your own garden. Harvest a cauliflower by cutting the center white head at its base. Rinse your cauliflower head. It is delicious raw, cut up in bite size pieces. Why not serve it, with the original Green Goddess Dressing as a dip. What a treat, that just doesn't get any better.

My chickens love cauliflower leaves as a treat. Please share if you grow cauliflower in your garden. Please share your favorite recipe for cauliflower.

Green Goddess Dressing

This is a classic dressing, just as popular and versatile today as the year it was created. It is thought to have originated at the Palace Hotel in San Francisco in 1927. The only difference now, is we use a food processor, rather than mincing and mixing all of the ingredients by hand. It can used as a dip, with seafood, and as a salad dressing. I was introduced to this recipe when I attended Georgeanne Brennan's "Provence in California Culinary Weekends" in February 2011.

1 cup mayonnaise

1 clove garlic, chopped

3 anchovy fillets, chopped

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon chopped tarragon

1 tablespoon lemon juice

1 tablespoon Champagne vinegar

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup sour cream or creme fraiche

Combine all ingredients in a food processor; puree until a luscious green and blended. Makes about one and a half (1-1/2) cups. Yum.