End of Summer Lunch Beckons Fall

I write and speak a lot about seasonal living. You can feel it in the air, as exciting leisurely summer turns into reflective autumn. Our everyday routines begin to change and adapt to the season. Small subtle changes such as our weather transitioning, the foods we eat, the clothes we wear, our gardens changing, all tell us we are into a new season. We have a short window to embrace this fall season, and then it is gone for another nine months, and winter heralds in. Living seasonally heightens our everyday living, and in turn living in the moment.

On the cusp of summer ending, means I can use a pretty autumn tablecloth, a fall-scented tawny candle, a beautiful blooming dahlia from a friend, and a menu which uses both summer and autumn flavors. The menu was a lovingly adapted composed salad from Miss Maggie’s Table, a savory warm Goat Cheese and Fig Quick Bread by Dorie Greenspan, and a light dessert of summer berries with a dollop of vanilla mascarpone Italian cheese with a sprinkling of Demerara sugar.

I will share with you these recipes next week. In the meantime, how have you transitioned into autumn? What do you love most about autumn?

A Related Past Blog Link:

Follow the French

Bon Appétit et Bon Weekend…Bonnie

Worthwhile to Read or Listen To!

I recently listened to the the audiobook, We Are What We Eat by Alice Waters. It is available in book form in stores, online, and audible apps like Libby, “the award-winning much-loved app for libraries.” Back in June 2021, there were quite a few articles written about Alice Waters and her new book, We Are What We Eat, as it was being released. With the popularity of her new book, I had to wait a few months to borrow the audiobook on Libby read by Alice Waters herself. Once I was able to borrow and listen, I breezed through the approximate six hours of her book, absorbed by her straightforward candor on the state of our food industry, agriculture, culture, food practices, climate change, and more. You may think of her as a successful restaurateur, but she is really so much more—able to speak history, science, politics, philosophies, etc. at a drop of a hat, or should I say a drop of a spoon.

If you have followed this blog for a while, you know first hand how I revere Waters and her philosophy, books, teaching, activism, and Edible Schoolyard Program. It is the same message she has preached for decades, and she doesn’t back down.

Now 77, Waters has decades of material and stories to draw from her childhood, well known Chez Panisse 50-year-old restaurant, and food experiences and events revolving around the globe. Waters wisely uses these stories to illustrate her points from chapter to chapter.

While the first part of the book focuses on explaining our fast food culture with chapters called Convenience, Uniformity, Availability, Truth in Advertising, Cheapness, and Speed. The second half of the book focuses on explaining slow food culture with chapters called Beauty, Biodiversity, Seasonality, Stewardship, Simplicity, and Interconnectedness. I particularly like how she shares her time in France, and how deeply influenced she was through their food culture, markets, and the people she met to understand these now called slow food principles.

I can relate. These are all principles I try to live and eat by, and what I talk so much about in my cooking classes and presentations. Less is really more, and within simplicity there is so much golden, so much elegance. I highly recommend reading or listening to this book.

“Tell me what you eat, and I will tell you who you are.” —French Proverb

Bon Appétit et Bon Weekend….Bonnie

Grape Clusters Forming

After the grapevines flower, the grape berry clusters being to form on the vines. Still immature and green, the berries will continue to gain in size, and the march is on to harvest. Grapevines thrive on warm summer temperatures with cooler night temperatures. In a few weeks the grape berries will begin to change color which is called verasion, and the onset of the ripening of the grapes. At Domaine de Manion, once the berries begin verasion, we estimate we are about six weeks away from harvest.

I love the look of the vineyard this time of year because the vines are full, flowing in the wind, and unbridled. With the onset of verasion, we have to net each vineyard row and clip the nets together using clothespins. Birds and other wildlife will be eager to eat the grape clusters as the grapes continue to ripen and their sugar (brix) rises.

The Summer Vineyard at Domaine de Manion

Bon Appétit and Bon Weekend….Bonnie

The Kitchen Garden at Allt-y-bela in Wales, Garden Design 2012 Magazine

From my post last week, Down The Garden Path, followers were asking me where I got my willow fencing. I thought it might be fun to revisit the original post and my original kitchen garden inspiration from photos and the Garden Design article. I hunted “high’ and “low” to find willow products, and finally found them at Master Garden Products in the Pacific Northwest. I actually called them as I had several questions and needed more information to make my order. Master Garden Products couldn’t have been more helpful and so friendly. I highly recommend the company and their products.

Now is a great time to get your gardens plans in place, make an order, and enjoy the beauty of willow!

Bon Appétit et Bon Weekend…Bonnie

The inspiration for my kitchen garden, or potager, came from a Garden Design, Winter 2012 magazine article, Simplicity Rules, on well-known garden designer, Arne Maynard’s rustic and historic late medieval farm, Allt-y-bella. Located in Wales, much of the rustic gardens and garden structure remind me of Provence. I envisioned borrowing a lot of the main elements featured in the article and photos, creating the look of a rustic kitchen garden. Some of these elements that caught my interest were the wattle hazel fencing, arching fruit trees with a centered bench, raised beds for vegetables, obelisks for climbing vegetables, easy pathways around the raised beds, and select spots for larger perennial plants like rhubarb and artichokes.

Allt-y-bela Kitchen Garden Pathway, Arching Fruit Trees, and Bench, Garden Design 2012

In 2015, I started creating a kitchen garden space to the north of our vineyard, with 4’ x 8’ raised bed kits. I looked high and low for hazel or willow wattle fencing for enclosing the kitchen garden similar to Allt-y-bella. I couldn’t find any source at the time. I needed about 75’ total. However, I happened to find a large amount of rolled willow fencing at Rogers Gardens at 50% off in an obscure sale corner. My intention for fencing the perimeter was to keep our chickens out of the kitchen garden as well as any random critters.

Up until 2020, my kitchen garden was good, and a work in progress. Over time, with sun exposure and high winter winds the willow fencing began to come apart and break down. This is common. I started looking for what I call wattle or willow fencing again.

My Kitchen Garden, June 2020

Last month I found willow fence panels online at Master Garden Products. They offer a nice selection and sizes of willow fencing, panels, borders, obelisks, etc. They are out of the Seattle area, and will freight orders to you. I purchased 6’ L x 3’ H woven panels for my entire perimeter, and used the same anchoring rebar and metal stakes that were already in place. I am really pleased with the look, and the material overall. I also purchased three obelisks for climbing beans. The willow panels are stronger and sturdier than the rolled fencing, but will eventually break down over time.

My Kitchen Garden, May 2021

Fine tuning the willow fence, I will put put larger rocks around the bottom of the fencing, to discourage critters from burrowing under the fence.

Starting an Outside Row of Perennial Artichokes

For more information and musing on how I create garden rooms from garden magazines, photos, and design ideas, please go to my previous post, The Making of a Garden Room.

French Fabulous! On Netflix, there is a new French subtitled drama series, Lupin. It is like a modern day “Houdini” Thriller series. Lots of twists and turns. Not only does it keep you on the edge, it is filmed mainly in beautiful Paris. Once you watch an episode or two, it draws you like a magnet. With two series completed, I see there is a third one coming.

Bon Appétit and Bon Weekend….Bonnie

À Kathy’s Maison

I have a dear friend who exudes “joie de vivre” whether she is here in San Diego, at her little stone house in Provence, or anywhere in the world. Ma Amie, Kathy Hurder. We are both Francophiles, and share the love of French country cooking, the wine, the copper, the markets, the brocantes, the lifestyle, and the beauty in the simplicity and quality of life.

With France opening up once again to tourists and foreigners, I remember with fond memories our last trip to France in 2019. Kathy and her charming husband, Ron Lauderbach, graciously invited us to their special corner of Provence. My husband, John, and I in turn invited them to share a weekend in Beaune, Burgundy, France, together a week later. We had so much fun, and yes, it was cherry season!

Sainte-Cécile-les Vignes Morning Market

No need to buy cherries this morning, as Kathy and Ron have their own happy cherry trees in their “petite jardin.” When it is cherry season, you enjoy them fresh, but also make a Cherry Clafoutis.

Cherry Clafoutis is a very popular French dessert, simple and seasonal, in which you can easily exchange seasonal fruit of the moment. If I remember correctly, we made Mimi Thorisson’s Cherry Clafoutis from her first cookbook, A Kitchen in France, and in her 2013 blog post, which she shares the recipe along with her complementary Duck Burger recipe. Yum!

Kathy and Ron, in Medieval Village, Séguret, Provence and overlooking Sablet, Provence

One of our incentives for a rendez-vous a week later in Beaune, besides the incredible Burgundy wine and regional food, was taking a “Day in Burgundy Cooking Class” with American ex-pats “mother daughter duo” Marjorie Taylor and Kendall Smith Franchini, at The Cook’s Atelier. Planned well in advance, Kathy and I were lucky to land the last two spots in a Saturday June cooking class. While at our cooking class, our fellas were happy to further explore Beaune and dabble in some wine tasting. Needless to say, it was an incredible day and experience, full of special memories. For more info on The Cook’s Atelier see below.

I can’t say enough about Beaune, Burgundy, and highly recommend spending some quality time there. It is really worth it to bike or hike into the surrounding world famous vineyards. There is a real sense and spirit of place, and the terroir is immaculately managed and revered.

Past and Present Merge in these Vineyards

A Special Burgundy Birthday for John

It is a real gift to have “joie de vivre” and the ability to put a spark in other people’s lives, just by being your passionate self. Merci Kathy and Ron!

Well Fed and Content in Beaune

French Fabulous!

The Cook’s Atelier, by Marjorie Taylor and Kendall Smith Franchini, is one of the best cooking classes I have been to. From start to finish, it is a whirlwind for your senses. I often thought about them, through this pandemic. Was this small family business surviving, with no classes, no brick and mortar storefront retail? Were they writing a new cookbook? Well, good news, yes, and yes, and yes.

The Cook’s Atelier hosts regular one day classes, and also offers week long master classes. The Cook’s Atelier has taken this gift of time to expand their country home outside of Beaune, creating a large potager and teaching kitchen. They are now growing most of their own fruit and vegetables for their culinary classes, and in the week long master class will be bringing the class to their country setting for more culinary instruction and Burgundian experience. Adding to this, they have expanded into custom copper gardening tools, found on their website. Amazing.

Another Related and Past Blog Link, The Cook’s Atelier

Bon Appétit and Bon Weekend…Bonnie

Meeting Alice Waters at Chino Farms, December 2013

Alice Waters has a new book coming out in June 2021, We Are What We Eat: A Slow Food Manifesto, which you can pre-order now at Amazon. This year, her iconic restaurant, Chez Panisse, in Berkeley, California, celebrates its 50th Anniversary. So hard to believe. If you missed the recent New York Times article, Alice Waters Says People Who Call Her Elitist Just Don’t Get It, it is juicy reading.

I am just one person among millions, who have been greatly influenced by Alice Waters in so many ways. She is a national treasure. She is not afraid to speak her mind about eating, food, and food production. She has been honored over and over again, and people from royalty to presidents listen. Alice Waters is a great example, like Lulu Peyraud, of how one person can change the world, with authenticity and passion.

When I speak to groups, and in my writing, her underlying voice is resonating the now familiar philosophy of growing your own food, cooking fresh and simple, eating locally, eating seasonally, celebrating your food with all of your senses, teaching children through gardening, sustainability, supporting artisan farmers, slow food versus fast food, and more.

In 2018, I helped one of my garden clubs bring Alice Waters to San Diego to speak at the beautiful ballroom, Prado at Balboa Park. It was a sold out event. Everyone’s ticket included a beautifully prepared luncheon, a copy of her then latest book, Coming To My Senses, and a meaningful contribution to Alice Waters’ Edible Schoolyard Project. Besides her ability to speak gracefully to over 300 attendees about food, her philosophy, her long time friendship with Chino Farms, our food culture, and her beloved schoolyard project, she also had time to meet and “thank” the chef who prepared our luncheon, the event committee, and my dear friend and team, who made the beautiful edible centerpieces.

VIP Table at Alice Waters’ February 2018 Event, Prado at Balboa Park

Thank you Alice for your courage, vision, and tenacity! If you have a favorite Alice Waters story or recipe, please share!

More Alice Waters Related Blog Links:

Legend, Lunch, and Lemon Dressing

Alice Waters at Chino Farms

Adieu Lulu

Bon Appétit and Bon Weekend….Bonnie

One of My Favorite Photos With My Mom

This weekend is Mother’s Day, and a chance to celebrate “Mom” in your life, whether in person, via zoom, or in the spiritual sense. This year I am celebrating Mother’s Day with my Mom, and it is such a treat. So I raise a glass and toast to all the Mom’s, and you this weekend!

Here is a suggested Mother’s Day Brunch Menu I put together for you, surely to please all of those gathered for your Mother’s Day Celebration! The strata and crumb cake can be made a day ahead. Shop for your fresh fruit, juices, smoked salmon, cream cheese, balsamic glaze, and asparagus a few days before. Maybe someone in your crowd can run out for bagels Sunday morning, or for ease purchase them the day before.

“Mother’s Day Brunch Menu”

Goat Cheese, Artichoke and Smoked Ham Strata (Bon Appétit 1997)

Bagels and Smoked Salmon with Cream Cheese

Grilled or Roasted Asparagus with Balsamic Glaze

Fresh Seasonal Fruit Salad, Blood Orange Juice, or Tangerine Juice

Chocolate Banana Crumb Cake (Ina Garten’s cookbook, Make It Ahead 2014)

Champagne, Mimosas, or Sparkling Wine

French Roast Coffee

Mother’s Day Brunch Directions:

1) Put your pre-made strata in oven to bake for about an hour before serving.

2) Unwrap your room temperature cake and slice.

3) Wash, trim, and toss asparagus with a combination of a little extra virgin olive oil and fresh lemon juice to coat. Add a little sea salt and fresh ground pepper. Roast at 400 degrees F. for 25 minutes or grill until soft. Drizzle with Balsamic Glaze before serving.

4) Make your fresh fruit salad, or pour glasses of desired juice.

5) Have your coffee ready to go, and champagne or sparkling wine chilled.

Don’t forget to plan ahead for fresh flowers for the table, either from your garden, or your favorite local florist. Take lots of photos, embrace the moment, and the preciousness of this very special occasion.

Make Your Table Special for Mother’s Day

Bon Appétit, Bon Weekend, and Happy Mother’s Day! ….Bonnie

Two of Our Mature Macadamia Trees

After 22 years we have a first, my husband John and I, have mined for macadamia gold on our property. We harvested, hulled, and processed a large amount of macadamia nuts from our own trees. It was no simple task, and the main reason we haven’t wholeheartedly done it with a vengeance before. It is a lot of work!

We have five mature macadamia trees, three on our north side, and two on our south side that have survived unknown decades and are still heavily producing. We have been happy to have these wonderful trees flanking our property lines for beauty and privacy, and let the wildlife have the nuts. Please note: macadamia nuts are toxic and poisonous to all breeds of dogs.

Last year I collected nine 5 gallon tubs full of macadamia nuts from the ground, and stored them in my garage to dry. Macadamia nuts are labor intensive to process. There is an outer husk, and an inner shell which is very hard to crack. Hand-cracking them is not an option for the amount we have. Finding a machine online, that works well runs about $1,000.00. Luckily we have friends who have one of these machines, and lent it to us. We wanted to try harvesting our nuts first before investing in a machine, like the Universal Nutcracker. You must wear ear and eye protection, and our masks came in handy for the dust. Not for the faint-hearted, nor glamorous, yet very rewarding.

A Slow Process Towards Gold

Macadamia nuts were run through the machine twice, and sometimes a third time to remove nut meat from the shells. This machine was able to process the nuts well, with some nuts coming out whole or in large pieces. This process took us about six hours, and netted about 20 pounds of gorgeous macadamia gold.

A whole macadamia nut reminds me of a giant white chocolate chip. It is the same shape and it has a tiny point at the top. Nature’s dollop of goodness!

First Time Through the Machine

Second Time Through the Machine

After thoroughly rinsing, sorting for any shells, the macadamia nuts were ready for a light roasting for 30 minutes at 275 degrees F.

Simply Golden After Roasting

I roasted the macadamia nuts in the oven the next day. I cooled them, and vacuum-sealed them in 4 cup bags. Slightly toasting them gives them a nice flavor. Completed bags were put in the freezer until needed, and keep nuts fresh until use because of their high fat content.

Macadamia nuts are high in good fat, monounsaturated fats, a type of fat that may boost heart health by lowering your total and LDL (bad) cholesterol levels. They are rich in vitamins, minerals, and fiber. They are also loaded with antioxidants.

I was very encouraged by the process. It takes patience, but very rewarding. I think this is something we will continue to due, and invest in a machine of our own.

Now I am thinking of the all of the recipes using macadamia nuts that I have saved over the years. Macadamia Crusted Halibut, Macadamia Nut Ice Cream, White Chocolate Macadamia Nut Cookies, Macadamia Nut Toffee Tart, Chocolate Macadamia Clusters, and more!

Bon Appétit and Bon Weekend….Bonnie