In the hottest week of all time (48.8 degrees recorded and huge fire on Thursday reaching also the edge of our lemon grove), these pictures put everything into a new light. Cheers to us, and a big thank you!
From the organic field: two potatoes, half a chilo of green beans, olive oil and garlic. In microwave. Just add soya souce from the market.
Enjoy the texture without regrets! Taste good and no animal has suffered either.
Yes there are humans populating the area from time to time. Peak is expected during Summer. So beware!
This nuc will soon be transferred to its new home. Despite the recent cold temperature and battering wind, day light is already one hour longer and flowers are blossoming. Bees are enjoy today Sunshine, many at their first fly to the outside world. Varroa mites are present but treated. While the B&B stays closed to humans, it is well opened to bee lives.
Pumpkin gnocchi, a vegan personalization of the famous butternut squash and sage English recipe learn from Alexia some time ago!
Cut a quarter of the pumpkin you grew in Summer from the seeds collected last year, cut in slices and cool it in the oven for 40 min.
Mill the wheat you harvested last summer so that you have 1/2 kilo of flour.
Blend the pumpkin with olive oil you cold extracted last October to form a cream and mix it with flour till become an homogenous dough.
Cut it in large slices and the chop them. Take a fork and roll them down to shape your gnocchi. You are now ready to boil them!
Stir sage and tofu in olive oil while shortly boiling your gnocchi! Buon appetito!
Thanks to our recycled fleet of 7 single kayaks and 2 double ones, I am happy to take you along the coast as I did yesterday for my last guests of the Covid Summer. Let’s get in touch for reservations.