Fava Beans Started From Seed

Fava beans are a great addition to a fall potager. In fact, I usually start my fava beans about the same time I plant my sweet pea seeds, both are mature about the same time in the spring. Fava bean plants are beautiful in your potager with their striking black and white flowers, and added bonus is they give back, adding nitrogen to your soil.

Fava Beans are symbolic of spring in the potager, part of eating seasonally. They have a short season like white asparagus, if you can find them at the farmers markets. That is all the more reason to sow them in your potager, and enjoy their nutty flavor in the spring. You can make soups, salads, and even appetizers with them, and will share with you some recipes this spring.

Soak Beans First Over Night Before Planting

I have enjoyed fava beans for a long time, here is another post on fava beans from my archive. Enjoy!

Do You Grow Fava Beans?

Life Speaks to You in the Darnest Mediums

All you need is a cigarette holder and a pair of black stiletto heels and you can channel your inner icon. I thought you might need a smile, laugh, and jolt of humor right about now for Halloween!

I noticed this blush rose couture robe at Bon Bon Home & Garden, part of Encinitas Westlake Design District , an industrial warehouse row turned swank home design central. Worth a visit at least once a month for inspiration and “you never know treasures.” If planning a visit, please call the business to make sure they are open and/or to book a specific appointment time.

At Westlake Design District, there is C’est la Vie Antiques, where I found my English Farmhouse Dining Table (Circa 1860) and School House Benches (Circa 1900), as well as my 19th Century French Country Buffet (Circa 1850). If you are fans of Patina Farm, Steve and Brooke Giannetti shop at C’est la Vie for antiques and architectural elements. At Bellini’s Antica Italia, I found a perfect tabletop vintage fruit bowl statuary piece. C’est Si Bon has really perfected the art of vignettes! Tucked in between is Leucadia Upholstery, (tel) (760) 479-0179. Owner Francisco Salgado, is an artisan wizard at upholstery, able to suggest eye opening French tucks and pewter tack details off the top of his head. He has done all of my upholstery, slip covers, and decorative pillows.

Treasures from C’est la Vie

Where do you shop for your treasures? I find you usually come across your treasures when you least expect it, and when you are not looking for them. It is not a Trick, but a Treat! Happy Halloween!

First Year Blooming

Over the years I have seen great articles on planting swaths of narcissus bulbs to naturalize in your lawn. It was a project I had always wanted to do. In the February 2019 issue of Better Homes & Gardens, a very informative and enticing article, motivated me to buy 200 Heavenly All-White Mixture narcissus bulbs in the fall, refrigerate them for weeks, create my design, and plant them.

My garden is always one big experiment after another, some ideas work great, some don’t. I thought a lawn filled with happy narcissus was more likely to thrive back East rather than in Southern California. The very pleasant folks at Van Engelen assured me if I refrigerated my bulbs first for 8 to 10 weeks, the bulbs would bloom beautifully in a Southern California garden, and would bloom every year thereafter. There are varieties that will do better than others, so always ask, and do your homework. Some bulb companies feature a “Warmer Climate Bulb” category to assist you. I was so pleasantly surprised at the beauty and success I had in planting the first bulbs, that I ordered another 100 bulbs, and have them in the refrigerator now. Other bulb websites to shop at are Brent and Becky’s Bulbs , Easy To Grow Bulbs (located in Southern California) and Floret Flowers.

Garden Tip: Shop bulb catalogs and websites over the summer. Make your wish list. Order early, as bulbs often sell out. Refrigerate your bulbs if necessary for suggested time. Plant in fall when weather cools, and temperatures drop below 55 degrees. Patiently wait for spring. Et voilà!

Do Your Homework

Narcissus bulbs are a great addition to your garden, once you plant them, they give back every year with their effortless blooming, and symbolically announce the beginning of spring. Not only are they striking in mass, they naturally deter gophers, and so are functional as well in your garden. I list here a few additional posts about narcissus bulbs from my blog archive for your reference.

Do you have narcissus bulbs in your garden?

Narcissus Bulbs Naturally Deter Gophers

Go Green With Gophers

How to Grow Perfect Paperwhites

A Perfect Fall Appetizer

I speak and write so much about seasonal living. When we embrace the seasons, it helps us to live in the moment, capture the present. Seasonal living means embracing and celebrating all the unique activities, flavors, foods, fragrances, and visuals that each season brings. It creates a subtle awareness to enjoy all of this each day, as it will be another nine months before this season returns.

Curried Pumpkin Hummus is one of my favorite seasonal fall appetizers. It is a delightful combination of spices that have a little heat, yet a lot of flavor. Culinary Tip: Spice Islands Curry is regarded as the best overall curry powder flavor, concurred amongst my culinary friends. Keep canned pumpkin stocked in your fall pantry, and you can whip up this appetizer in no time. Easy to make ahead of time and always a crowd pleaser. I originally saw it in Victoria Magazine, October 2013 issue.

Curried Pumpkin Hummus

Lovingly Adapted from Victoria Magazine

Makes 10 servings.

Ingredients:

1 (15-ounce) can pumpkin

3 Tbsp. tahini

2 Tbsp. fresh lemon juice

1 clove garlic peeled

2 tsp. olive oil

1 tsp. curry

1 tsp. cumin

1/2 tsp. kosher salt

1/2 tsp ground black pepper

1/4 tsp. cayenne pepper

Garnish: pepitas (pumpkin seeds), paprika, olive oil and fresh thyme

Directions:

In the work bowl of a food processor, combine pumpkin, tahini, lemon juice, garlice, and olive oil. Pulse until smooth. Add curry, cumin, kosher salt, black pepper, and cayenne pepper; pulse to combine.

Cover with plastic wrap, and refrigerate for at least 2 hours. Garnish with pepitas, paprika, olive oil, and thyme if desired. Serve immediately with toasted naan (an East Indian flat bread) or pita chips, or refrigerate, in an airtight container for up to 5 days.

What is your favorite aspect of the fall season? What are your favorite fall recipes? If you make this recipe, be sure and tag #bonniejomanion.

Basket of Fall Goodies

Last fall I was in the Toulouse, South France area with French General for a week long “France Getaway, Exploring Craft, Markets, and Food in France.” Since none of us can be there this year, I thought I would share with you a few photos from the trip. If you are interested in joining a week with French General, contact owner Karri Meng, as she will be offering these trips once again, when it is permissible. For now, sit back and enjoy a few photos, and imagine your are in France this fall.

Two Lucky Lovers Atop an Arch in Saint-Antonin

Walled Garden Below Toulouse Lautrec Museum

Learning the Fine Art of the Cheese Board

Impromptu Roadside Stop at Apple Farm

Completing One Craft, An Original French General Apron

Alfresco Lunch Setting at Local Winery

Cordes-Sur-Ciel Village, One Lucky Cat Lives Here!

Fields of Fall Sunflowers Before Harvest

Last Evening, Last Dessert

Carrots Hot Off the Grill

I am more of a “recipe seeker” than a recipe developer, maybe that will be change in the future. On the other hand, Tieghan Gerard of Half Baked Harvest is a natural recipe genius with her flavor and ingredient artistry and food styling bordering on culinary masterpieces. A Colorado twenty-something with already two cookbooks under her belt, and 1.9 million Instagram followers and counting, she has the ability to create a new mouth-watering recipe everyday. She is simply amazing and fresh in the culinary world. Check her out!

I seek out certain recipes for my culinary repertoire, hunting them down from cookbooks, friends, the internet, magazines, and saved recipe files. You know the ones, like Alice Waters’ Mulberry Ice Cream, Martha Stewart’s Lemon Bars, Patricia Wells Sorrel Soup, Ina Garten’s Spinach Gratin, Dorie Greenspan’s Gougères, and Sheila Lukin’s (Silver Palate days), Corn and Lobster Chowder, see below.

In the Bon Appétit, June/July 2020 magazine issue there is a terrific recipe I want to share with you, Grilled Carrots with Avocado and Mint. This is a “24 carrot gold” recipe. I had never grilled carrots before, roast them in the oven with a few other root vegetables, olive oil and a little salt and pepper. Yes and yum!

Grilling the carrots in this recipe caramelizes them, and the cumin-forward dressing is a perfect dressing companion. This is such a simple and well-rounded recipe. It has big flavor, acid, heat, spice and texture. The combination of avocado, toasted cumin, fresh ginger, mint, and serrano chile are divine!

In San Diego, California, we are lucky that we can grow carrots all year long, and now there are so many heirloom and rainbow colors to grow besides the beautiful orange through seed companies and buy at our farmer markets.

Bon Appétit, June/July 2020 Issue

Bonus Recipe from My Recipe Archive

Shelia Lukin was at one time a Food Contributor for Parade Magazine, dates unknown. This chowder is special and elegant enough for a Christmas Eve or New Year’s Eve Dinner, or a very special occasion. Enjoy!

Shelia Lukin’s Elegant Corn and Lobster Chowder

I enjoy hearing from you all, your kind words, suggestions, and comments. They all come to me, and I try to respond back. If you want to comment on my actual blog you will have to click on the tab, “click on original post” at the bottom of this blog post, which will direct you back to my original post location on my blog and website. Either way I see your comments!

Merci Mille Fois!

The Cook’s Atelier Storefront

One of my best cooking school experiences has been at The Cook’s Atelier in the storybook town of Beaune in the heart of the Burgundy, France region. An easy weekend getaway by train situated, either about an hour south from Paris or about two hours north above Avignon. My husband and I met dear friends in Beaune for a fun weekend. The gals had pre-booked “A Day in Burgundy French Cooking Class” and shopping on their agenda, and the fellas scheduled superb wine tasting venues.

The Cook’s Atelier is a small family business offering French culinary cooking classes, private events, a culinary boutique, and wineshop all situated in a 17th century lovingly restored stone building, beautifully lit by three floors of floor to ceiling windows overlooking a central atrium with a skylight. The original wooden spiral staircase magnificently connects all the floors. Marjorie Taylor and Kendall Smith Franchini are mother and daughter American expats who dreamed of living in France and showcasing their culinary skills and wine background in one of France’s gastronomic meccas. Kendall fell in love and married Laurent, a Frenchman from Provence, moved to Beaune, started a family, Marjorie joined them, and the entire dream and family business has taken off.

The Cook’s Atelier is a visual masterpiece for your senses, from the start of the day to the finish. Your day begins with meeting at the Beaune market with many of their special artisan food producers and buying seasonal ingredients for the cooking class and extended savory lunch. A quick walk through the historic heart of town, and you are at their storefront, ready for your hands-on cooking class. The teaching kitchen is on the top floor, the dining room on the second, and ground floor is the culinary boutique and wine shop at street level. Students are taught and work on recipes for lunch, learn basic techniques, simple recipes, and culinary tips in general.

Handsome Merchandizing Mixes New and Vintage Pieces

Looking Down Through the Atrium

The Cook’s Atelier Teaching Kitchen Ready for Students

The Table is Set for Our Hard-Earned Lunch

“Rack of Lamb with Herbs” and Spring Vegetables was Star of the Lunch

Marjorie and Kendall, A Dynamic Duo

Lunch was seven courses from appetizers to dessert with accompanied wine pairings chosen by Kendall’s husband, Laurent. The copper, the tea lights, the peonies, the embroidered napkins, the soup tureens, all of the details were so simple yet stunning, and lunch was absolutely delicious! A day of savoring “joie de vivre!”

Marjorie and Kendall wrote and published in 2018 a beautiful cookbook, The Cook’s Atelier, with many of the recipes that were featured in our “A Day in Burgundy French Cooking Class.” This cookbook is beautifully written and is organized by the seasons, and how their year unfolds which I always love. My dream is to return once again to this special region of France, and immerse myself in one of their week-long intensive cooking classes. If you can’t make it to France, like this year, many of their curated products are available online at www.thecooksatelier.com with worldwide shipping available.

Do you know of The Cook’s Atelier? Have you experienced a day that totally takes you to another level of experience and thinking, you are forever changed?

San Marzano Tomatoes

Last February a dear friend gave me San Marzano tomato seeds from Italian Franchi Seeds to grow. Fast forward to August, and it was time to harvest. San Marzano tomatoes make a beautiful sauce, but I wanted to dehydrate them, a first for me. I have a setting on my oven, and used that method over night.

Dehydrated San Marzano Tomatoes

Beautiful crimson color matched with a flavorful tomato intensity, I wished I had grown more of these tomatoes. Remembering a quick recipe from Alice Waters, The Art of Simple Food II, I made her Crostini with Dried Roma Tomatoes, Anchovies, and Capers. This recipe is made with simple but ingredients you most likely have in your pantry, and with the star addition of dried Roma Tomatoes.

Anchovies, Capers, Olive Oil and Dried Roma Tomatoes

Dried Roma Tomatoes, Anchovies, and Caper Mixture Ready for Crusty Bread

Lovingly Adapted from Alice Waters, The Art of Simple Food II

Waters likes to add fresh chopped parsley or marjoram to each crostini for a touch of green, punch, and texture.

Please share if you dehydrate tomatoes or other foods you grow. Please share if you have a great Roma tomato recipe.