The super sweet strawberries of Provence are in season in April.
The Marches are in all the villages. There is a regular schedule and are well attended. The more popular have a waiting line to the entrance before they open
Many colors of these curvy tomatoes
This fat asparagus was in season along with the thinner and even thinner varieties. The white asparagus needs to be peeled first and then simmered 30 minutes. Yummy!
This is delish cows milk cheese was one of hundreds sold in France.
Cured meats sold at the marches.
The smaller chickens are called blanc poulets or white chickens. They never see the light of day. The tiny birds are quail.
This is our 1/2 free range chicken we ate for 2 dinners
Fried chicken in a paella pan
Andalusian style seafood paella. All these foods are cooked right on the spot!
Grocery store delis have great salads. Here is a calamari with tomato, octopus with tiny onions, roasted red pepper and olives, and a roasted tomato and red pepper salad. The black oil – cured olives are flavored here with herbs of Provence.
Lunch in France is decadent! Here is the most tender smoked salmon, mussels with butter parsley sauce, tiny squid salad, brandada ( a cod mashed with potato and cream ), a diced raw tuna salad! Voila!
Eggs and omelettes are classic French. This is a simple grated mild cheese and chopped ham.
Classic Nicoise Salad with tuna, eggs and olives
This was a dessert. Cheese with a beet purée!
A vegetarian platter of braised endive, a vegetable tart, phyllo wrapped around apple and radish leaf soup!
Moussaka without pasta and made with lamb and tomato.
Galette Provençal with chicken, eggplant, mushroom and red pepper.
Our farm house rental had a grill for us to grill beef kabobs and a huge calamari!
A beautiful light mousse filled with cake and topped with an exotic fruit and it’s petals called a ground cherry or husk tomato.
Looks like a Chinese lantern!
Love sharing our foodie adventures with you!