If you have been following VintageGardenGal for a while, you know how smitten I am on Provence. I even have a Provence category on my left side bar with posts about my trips to Provence. There is something magical about Provence. The geographical setting, the people you meet, the markets, the food, the wine, the beauty. I could go on and on. I am not sure if it is just the best of "simple country life" personified or the timelessness of this garden spot and the sharing presence of past civilizations who once appreciated it, too.

Regardless, I urge all of you to visit Provence one day, and experience if for yourself. If you have had the good fortune to spend time in Provence, you most certainly know what I am talking about.

About a year and half ago, New Zealand publisher PQ Blackwell contacted me requesting literary permission for a quote of mine highlighted in green on the post, Encore Provence . I remember vividly writing this particular sentence, and its words must ring true for others as well. My contribution is but one small quote, but I'm so honored to be a part of this beautiful book.

This special book is part coffeetable book with Rachael McKenna's vivid photography, part cookbook with Michelin-starred chef Jean-Andre Charial's 35 Provencal recipes, and an introduction by none other than one of my favorite Provence authors, Patricia Wells . Lunch in Provence  has a running theme of beautiful quotes. The quotes are beautiful and poignant about Provence, and that is where I fit in. This is a great gift for gardeners, cooks, and world travelers.

With the anticipated release of Lunch in Provence, the Laguna Beach Garden Club has asked me to be their November speaker and give a talk on "Bringing the Magic of Provence to Your Home and Garden." Program is Friday, November 9, 2012, at 9:30am. Guests are welcome. Books will be available for sale. For more information, please visit Laguna Beach Garden Club.

For more information on speaking engagements and topics, please got to Great Garden Speakers--Bonnie Jo Manion .

Please share if you have been to Provence, and what draws you there. Please share your stories on Provence.

Harvest at Domaine de Manion was September 8, 2012. We had a generous bounty of 600 pounds of estate syrah grapes, an army of enthusiastic friends and family, and a harvest lunch to rival any three-star country chef. The weather was warm, but not the record-breaking heat experienced the follow Saturday close to 100 degrees. Grapes were picked at 26 brix (sugar percentage) and should yield about 35 gallons of wine which equates to about 15 cases of bottled wine.

We had our ritual "blessing of the harvest" and continued gratitude to all who were able to participate and share with us this day. All of our "fruits of labor" from this past year culminating on this special day. This was our fifth harvest. Our harvest is always an event, with cherished family and friends. It transcends generations, and always brings a universal smile to all. Our families who live out of town, migrate annually to join us, and make this an extra special occasion.

Vineyard nets were removed from the rows of vines and rolled up for next year. Eager harvesters started down the vineyard rows in teams, filling orange lugs with ripe grape clusters. Filled lugs yield 40 pounds of grapes each, giving us our poundage count. Lugs were carried to a sorting table, to sort any grapes that might not make the cut.

Grapes destined for wine, were sent through an augured crusher/de-stemmer machine. Next step in the process, food-grade plastic barrels were filled with slightly crushed grapes and dry ice. Dry ice allows the grapes to sit on their skins and cold soak. A day later, yeast will be added and fermentation is kicked off. Another vintage is underway, with many more steps in the process, and time to age in the oak barrels.

Two hours later, and with everyone's help our harvest is in. Everyone is hungry for a well-deserved harvest lunch, served with award-winning Domaine de Manion vintages. It is now time to relax and reflect on the day. We had smoke ribs--brined for two days, paella cooked on the grill, assorted cheeses, fresh fig appetizer, tomato tart, garden salads, fresh chocolate-dipped strawberries and many more sinful desserts.

One has to reflect on all the fun, happiness, and joy surrounding this day. It reminds me of the quote, "Uncork the wine, enjoy the dance, and let the Gods decide the rest.!" --Horace

Please share if you have ever experienced a grape harvest. Please share if you visit wine country at harvest time.

I want to share with you some of the exceptional places that I come across from time to time. These places are gems and not to be missed if you are in the area, or they could even be a destination. Most have a “garden thread” to them. “Places To Know” can be retail, restaurants, nurseries, and other. Whatever the place, expect the unusual.

If you are a gardener, and you are in Vancouver, British Columbia, you must visit Thomas Hobbs' Southlands Nursery. On a warm Saturday in late August, I stopped by Southlands Nursery, the renown nursery that has that special touch and magic to it.

Southlands Nursery has had extraordinary press over the years. To my surprise I did find Thomas Hobbs on site, attending to happy customers. He is known to be quite a jovial character with a quick wit. He warmly greeted and chatted with me, as gardening is a universal bond. Without skipping a beat, he started asking about his many friends in San Diego.

I have heard Thomas Hobbs' speak about his books and his plant passion when passing through Southern California on previous speaker circuit swings. I teased him that he is long over due for another visit.

Southlands Nursery is well-stocked with colorful French garden furniture, tidy rows of healthy plants, and incredible garden antiques and decor to tantalize you. The backdrop behind one of his registers was this clay pot mural masterpiece. Every garden room I entered at the nursery, could be center-fold photo in a top garden magazine.

It is quite clear that Thomas Hobbs' gathers no moss. He is an author, speaker, plants-man, floral designer, entrepreneur, and now a farmer. Four years ago he traded his beautiful ochre-colored Vancouver home for a life in the country on a 20 acre farm. We must all take lessons from Thomas Hobbs', on following your passions.

It just might be summed up in a "larger than life" caligraphy quote across a thick ceiling beam in his retail shop, "I ask not for a larger garden, but for finer seeds. --Russell H. Conwell

Please share if you have been to Southlands Nursery. Please comment if you have read any of Thomas Hobbs' beautiful books.

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.

One day this impressive sunflower started to grow and grow, and eventually bloom. I try and imagine how this happened. Did a satiated bird drop it? Did the wind carry it? How is it fell into soil, that might might hold enough moisture for it to grow into maturity? What is the name of this sunflower? And now, how many birds will it nourish and feed?

My philosophy on volunteers in the garden, is to let them thrive where they have planted themselves. Whether it is tomato plants, pumpkins, sunflowers, volunteers tend to be a delight. They thrive against the odds. Nature and its wonderment.

I'm sharing a little sunshine with you today. Please share if you have a great volunteer story. Please comment if you grow sunflowers.

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.

It is that time of year. The vineyard is abundant with grape clusters, and the veraison process is just beginning. Veraison is the stage or process when the green grapes begin transitioning from hard to soft to the touch, and their color changes from green to eventually their particular harvest color, depending on the grape varietal. In our case, mature syrah grapes are almost black in color at harvest.

We net the vineyard for protection reasons. It is the same concept, if you net or protect fruit trees with sun-ripened ready fruit. Birds of all kinds (even domestic chickens), and wildlife such as raccoons, coyotes, can feast on a vineyard and in some cases quickly eat your entire crop for the year. We have heard of vineyard owners who had their unprotected vineyard  crop eaten in a weekend. Please note, netting is a good practice and economical for backyard vineyards. Commercial wine regions that have acres and acres of vineyards are not usually netted.

Netting is a simple way to protect your harvest. The optimum net size is the entire length of a grapevine row plus two feet extra per end post to cover end posts. Nets are rolled out along side the grapevine row. Thrown over the row of grapevines, and clipped at both end posts and and at each grapevine above the drip irrigation with wooden clothespins. A netting source in California is Jim's Supply .

Right before harvest, we have our enthusiastic friends and family remove the clothes pins, and roll up the netting for the next year. Please share if you use netting to protect a crop from wildlife.

Besides growing your own edibles, it is a great idea to grow your own flowers for bouquets. Here is a simple country bouquet idea for an event I had this spring.

Flowers. My perennial sweet peas were abundant and in bloom. I have written about my lovely perennial sweet peas in more detail, Perennial Sweet Peas. Perennial sweet peas are easy to grow, bloom spring to summer, and return year and year. Perennial sweet peas are one suggestion. Let your garden dictate your bouquet.

Vessel. I collected Bulgarian yogurt jars back in the seventies. When traveling through Bulgaria, yogurt was sold in these simple-shaped wide mouth jars. Such a nice size, and an appealing shape. You can use any vessel you have on hand. Try using vessels which appeal to you and are a little out of the ordinary.

Embellishment. These Bulgarian jars are clear. For fun, and a little color, I lined the jars with peppermint geranium leaves. These leaves are very soft and fuzzy. They hold up well in water for several days. The leaves are the prettiest "Ireland" green which is fabulous with the various pinks of the perennial sweet peas. I could have added a pretty ribbon, or glass balls at the bottom of the jars.

In a way, this simple country bouquet from my garden is exactly what my dear friend, Debra Prinzing, and her photographer, David E. Perry, are trying to convey in their new book, The 50 Mile Bouquet: Seasonal, Local and Sustainable Flowers. Following after the "Slow Food" movement, Prinzing and Perry introduce us to the "Slow Flower" movement. Do you know where your flowers are grown? When they were harvested? If chemicals were used to grow them? Prinzing and Perry introduce us to local organic flower growers, gathering, and ultimate "Slow Flower" design. Using fresh flowers out of our own gardens is one easy step in this direction.

Please share if you are aware of local organic flower growers in your area? Please share if you create your own organic flower bouquets out of your own garden.