Jul
21
The sun beats down mercilessly and one of the quirks of Provence is that peak sunshine temperature is only at 17h00 so just when you think it is cooling down, the ice carries on melting.
The last week prior to our encampment to Camps Bay was spent packing, preparing, trimming and generally getting things in order.
Well, that was the plan!
The last week was a blur of - looking after the Fox-Duncan’s dogs as they made a second sortie up the autoroute to Switzerland; a snap visit by George and Julie en route from Melbourne to the UK; a few lunches (why not?); some marvelling at the lavender and the appearance of he sunflowers and…….
Madame was cutting some salad on the chopping board and - bzzzz - a hornet bite! Evoking memories of a violin spider incident some years back which necessitated a week in the Monash Hospital in Melbourne, we visited our new Menerbes doctor with trepidation but a few antibiotics and a jab later, all was well.
[The medieval wash-house in Menerbes has been refurbished and the water is running again! Each village had a wash house and was a great meeting/gossip place. Another bonus for the onset of the season has been the general upgrading and fixing of snow damage on the village roads and garden tidying up.]
Our final lunch at the Verandah was highlighted by Chef Graca preparing a gambas salad ‘par excellence:
Walking the dogs we marvelled at the lavender fields - this year seems to be so much better than last. Harvesting has commenced and we wait for the prognosis as to the level of the harvest.
Then, on Wednesday, the TGV deposited George and Julie Meiliunas on to the Avignon platform for a whirlwind 48 hour visit. We sped around the valley and had a great lunch at Cuceron mainly to see some sunflowers and for them to experience ‘le grand bassin’ - and Patrick’s food. of course!
[George and Julie shelter from the heat with a welcome glass of rose. Lunch was a fabulous avocado, melange of roasted pine nuts and melon salad followed by roast salmon laced with a spicy tomato and basil sauce accompanied by pumpkin and roasted potatoes.]
[The Salmon etc!]
Then on to the sunflowers - bashing through the fields the Touran managed to get us close enough for a pic:
And, then the farewells. We joined the Fox-Duncans on their flag waving finale first a dinner with Pierre and Sylvie and then a lunch a La Bergerie with Lars and Anne from Sweden.
[Lunching at 38 degrees at La Bergerie]
The final Sunday arrived. Coustellet market in scorching conditions. Even the local children huddled in the little bit of shade to listen to the music.
Then, to sign off Provence in summer and leave it to the lobster coloured, bare chested tourists, some local colour:
July 4th was celebrated rather calmly in Menerbes - the US flag was flown!
[We had been noticing how many farmers had been planting fennel. The markets were groaning with the herb. Some serving suggestions are - Healthy sautéed fennel and onions make a wonderful side dish. Combine sliced fennel with avocados, and oranges for a delightful salad. Braised fennel is a wonderful complement to scallops. Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato.Top thinly sliced fennel with plain yogurt and mint leaves. Fennel is a match made in Heaven when served with salmon.
Perhaps, though the reason why the French are so fond of it (and so are the Italians apparently) is that it is the base for absinthe.]
As we left our driveway, a last peep at the blue hibiscus -
Sigh. Our travels take us to the UK for a few days and the on to another Cape Odyssey.
Au bientot Provence - Lovonne and Simon xx
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