Welcoming Roses at Domaine de Manion
Cultivated Boxwood Curves
Blooming Sweet Peas on Willow Obelisks
Rambunctious Nasturtium on Coop de Manion
Riot of Blooms in White Garden
Olive Allée at Domaine de Manion
Profusely Blooming Privet at Domaine de Manion
Bon Appétit et Bon Weekend…Bonnie
Strawberries on a Stick at Mercado de La Boqueria, Barcelona, Spain
On a recent trip to Barcelona, Spain, strolling through the famous covered Mercado de La Boqueria, I spotted these “Strawberries on a Stick,” and thought what a clever idea and presentation. A simple variation on chocolate-dipped strawberries. A simple summer dessert when strawberries are in season.
Purchase 12” bamboo skewers. Purchase large sweet whole strawberries, and your chocolates. Melt dark chocolate in a microwave or double boiler, and pour into zip lock bag. Snipe a small corner. Keep the green top on your first strawberry. Add your other strawberries without greens to the skewer. Over parchment paper drizzle the chocolate around each strawberry while rotating the skewer. You might want to enlist a willing helper to hold and rotate the skewer as you drizzle. Place upright to set your chocolate. Repeat with white chocolate.
The Market de la Boqueria is a market, yes, and also a place to grab lunch or a snack for locals and visitors to enjoy. Many of the market vendors have “ready to go” items which are delicious and easy to eat as you stroll around. Next time you are in Barcelona, the Market de la Boqueria in the Las Ramblas neighborhood is a must stop.
Bon Appétit et Bon Weekend…Bonnie
A Gold Medal for Our “Domaine de Manion” Syrah 2021
My husband John, and I hadn’t entered our Syrah wine in the San Diego County Wine Competition for a few years. We knew it was drinking well, but we were pleasantly surprised when we we saw it received a “Gold Medal” in this year’s 2023 competition.
Our vineyard was originally planted in April 2006 with the help of our fellow Mira Costa College “Vineyard Management & Production” classmates. Last year’s 2022 harvest was a record yield of 1,400 pounds. The grapevines seem happy, and are flourishing especially with our 20+ inches of winter rain.
Happy Domaine de Manion Vineyard in Spring 2023
Thank you to all of our friends and family who help us with the vineyard tasks throughout the year. Thank you to all of you who we have shared our wine with, and consistently give us a “two thumbs up.”
We are very grateful and blessed with this vineyard. It has given us many years of joy! Merci beaucoup!
Bon Appétit et Bon Weekend…Bonnie
Potato and Green Bean Salad with Pastis Vinaigrette
I have made recently two new potato salad recipes, that are similar in a way, yet different. Both are great recipes to make spring into summer. Both use seasonal vegetables and finish with a toss of flavorful vinaigrettes while the salad ingredients are warm.
What makes them different is the type of potatoes used, red onion versus leeks, different herbs—parsley and thyme versus mint, and entirely different vinaigrettes. You can’t go wrong with either one.
The first recipe is from Elizabeth Bard’s book, Lunch in Paris, a fun and light romantic read about an American gal falling for a French man and his culture, while interjecting fabulous recipes along the way. Bard’s Picnic in Provence is also a fun read, and a sequel as her adventurous life continues in South France.
The second recipe is by Romel Bruno, recently published in The New York Times. This recipe is easy to make and I love the sherry vinegar and shallot flavor combination. This is a great side dish, but Bruno suggests adding hard-boiled eggs for a hearty vegetarian dinner.
Lovingly Adapted from Elizabeth Bard’s Lunch in Paris
Recipe Note: Pastis is a refreshing summer apéritif, particularly loved in the South of France. I happen to have a bottle of it in my pantry. I believe you can find it at most liquor stores. This flavor adds a licorice kick. playing on the textures of crunchy beans and creamy potatoes. The original recipe calls for 1 teaspoon of Dijon mustard, and I think it needs two.
Ingredients:
2 teaspoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon pastis or anisette
1/4 teaspoon coarse sea salt
1-2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil or more, up to 1/2 cup, to taste
1-1/2 pounds small red potatoes, halved or quartered
3/4 pound haricots verts, extra-thin French green beans, blanched
1 small red onion, minced
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon fresh thyme (if you don’t have fresh, skip it)
1/2 cup tiny black niçoise olives
Directions:
Combine the first 7 ingredients for the vinaigrette in a glass jar or other airtight container. Shake vigorously to combine. You can make the vinaigrette several days in advance.
Place the potatoes in a pot of lightly salted cold water, bring to a boil, and cook them until tender (20 to 30 minutes).
Meanwhile, trim the beans and blanch them in lightly salted water for 3 to 4 minutes. They should remain bright green and retain their snap. Drain and rinse them under cold water; pat them dry with a paper towel.
Drain the potatoes. While they are still warm, placed them in a large bowl with the onion, parsley, thyme, olives, and green beans. Add the vinaigrette and toss to coat. Leave in the fridge for an hour or so that the flavors have a chance to blend. This salad is best served at room temperature. Yields: 4-6
Roasting the Vegetables for Roasted Sheet Pan Potato Salad
Lovingly Adapted from Romel Bruno, Published in The New York Times
Ingredients For the Salad:
1-1/2 pounds baby potatoes, halved if large
3 tablespoons olive oil, divided
Kosher salt and Black Pepper
1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds
1 large leek, white and green parts only, halved lengthwise then cut into 1/2-inch half-moons
1 teaspoon sweet paprika
4 hard-boiled eggs (optional), quartered
Ingredients for the Shallot Dressing:
1/3 cup olive oil
2 tablespoons sherry vinegar
1 small shallot, minced (about 2 tablespoons)
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons chopped fresh mint leaves
Directions:
Heat the oven to 425 F. degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.
In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.
While the vegetables are roasting, make the dressing: Combine the the olive oil, vinegar, shallot, mustard, honey, and mint in a bowl, then whisk to combine.
When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint. Serves 4.
Bon Appétit et Bon Weekend…Bonnie
Stopping To Smell The Roses in Mollans-sur-Ouvèze, Provence, France, Photo by Debbie McGowan
The French love their roses, just like they love their dogs. May is a perfect month to catch France in full bloom and especially the stunning peaking roses that adorn their front homes, gardens, and stone walls. A On a recent trip I tried to capture some of these beautiful roses to share with you all.
I couldn’t identify many of them, but I did see quite a few of the traditional Eden, and Pink Eden. Enjoy these photos, and let them take you to France a moment!
The Village of Siran in Languedoc, France
Welcoming Roses Greet You at a Village Home in Caunes-Minervois, Languedoc
Matching Eden Roses Adorn the Front of a Village Home in Caunes-Minervois, Languedoc
A Fairy Tale Village Home in Caunes-Minervois, Languedoc
Never Mellow Yellow for a Village Home in Trausse, Languedoc
A Beauty in a Garden in Uzès, Gard
Rambling Rose in Caunes-Minervois, Languedoc
Bonus, have you ever seen a field of naturalized poppies blooming. It will take your breath away.
A Field of Poppies Blooming Outside of Uzès, Gard, Framce
Hoping your garden is happy, blooming, and giving you a smile!
Bon Appétit et Bon Weekend…Bonnie
Intrigue Rose Brightens My Kitchen
“Less is more” is the message here. In my kitchen I have in a corner a marble lazy-susan on my kitchen counter. I keep different olive oils, salts, pepper, garlic, and more at handy reach. In a very simple antique vase I try and keep a favorite blooming cut rose in it.
It makes me happy. It is cheery. It is beautiful. It is often very fragrant. It speaks to me in many ways. it is a companion while cooking. It reminds me of my garden when i can’t be there. It gives me joy.
Try a simple cut rose in your kitchen, it will make you smile, and it smile back with so much more.
Simplicity is elegance. Never underestimate a single cut rose.
Bon Appétit et Bon Weekend…Bonnie
Jennifer Rebecca Iris Blooming
Pink Cistus Rockrose
Happy Wisteria
Sally Holmes Rose Draped Over St. Francis
Flowering Herbs
Sunset Over A Spring Garden and Awakening Vineyard
Bon Appétit et 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 from June 2021, 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