What were we doing last year at Camont? It was a big year for cherries, gatherings and a lot of cooking. This year the cherries are less abundant but the spirit of summer cooking makes up for it. We (Felix, Steph and I) are foraging the farthest corners of Camont and finding: some cherries for vinegar shrubs, the last of the elder-flowers for sirops, tender grapes leaves to brine, roses for Turkish delight, and ever present nettles for tea.
I love these iPhone pics that Kate Fletcher took last year as Dorothy from Jauntsetter and I made a version of my favorite Goat Cheese Tarte with Olive Oil pastry laid on a bed of grape leaves, topped with olives and walnuts. Like a giant Gascon Dolmas, it fed our ever expanding party accompanied by a pitchers of cold Rose and icy Pastis.
Take a look around your garden or neighborhood and see what you can find. I call it Frontdoor Foraging. Here’s the schedule of Summer events at Camont!
- July 2-6 Summer School Basix. Think of Camp-4-Cooks! join a small group each morning in the French garden and kitchen for a few hours of cooking fun. Day Camp or Sleep Over. Just 600 euros per person- for five half-days including lunch.
- July 13-15 Food, Foto & Fun! This is a overlapping weekend- our serious Natural Light Natural Food photography workshop with Tim Clinch AND a light-hearted tribute to the Bastille Breakout with Summer Breakfast Camp Cook-up.
- August 4-5 How to Bake Bread with Em. This is the only French workshop offered by Emmanuel Hadjiandreou and based on his award winning book. A perfect time to earn your real bread badge.
- August 11 Kate’s Keeping Kitchen. A one day introduction to filling your French pantry with summer sun in a jar.
- Private Day Classes are available each week upon request- for more info click here!
The Agen market is full of surprises on a perfect fall morning.
Today, shopping for quince, cress, and cilantro I ran into a drove of pigs.
Free-range, pasture-raised French pigs.
Like a stage setting, simplicity itself- one knife, a cleaver, a wooden block,
& a smile.
of Tournon d’Agenais
No one was more surprised than me to meet the new butcher boy on the block
and discover some damn good looking charcuterie and fresh pork.
Merci, Julien for taking over the family farm.
See you next Wednesday for your andouillette-
my secret ingredient for an onctuous cassoulet.
Wednesdays- Agen Central Market