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Well the season is over now : we had our last harvest.

last harvest
We were able to pick our last late ground cherries before the first frost.

ground cherries
I was also able to pick the last branches of mint and thyme.mint

Now they are drying in the kitchen.

dryingAnd don’t forget you can find our herbs in our marvellous pot-pourri sold on Les Bouclettes websitepotpourri1
I put bouquets of parsley in the freezer and they are ready to use in the winter in soup or with fried potatoes and garlic.parsley


Talking about garlic, I just planted my garlic from last year. garlic cloveOnce in the ground, I covered it lightly with soil and straw. garlic coveredThey will spend the winter sleeping like this and in spring we will see them growing really fast!

We still have some flowers flowersand I took pictures of a small bee collecting the pollen from our last flowers. The bees are so cute and so hard working!!bee


In June, I talked about the famous milkweed. As you can see, the flower has faded milkweed podsand now the green pods have turned brown and inside there are these fluffy seeds. milkweed seedThese seeds are some times called wild silk . Some spinners and artists look for them to put them in their yarn or other projects!! What a great idea!! Bags of these seeds will be listed for sale soon on Les Belles Bouclettes, feel free to contact us if you are interested in trying this delightful embellishment. 

Our beans have finished drying, dryed beansand we started to open them. Aren’t the colours beautiful?dryed beans
We also began to till the garden till gardenand to cover our lavender. This is the season when the garden must be made ready (bedded down) so it stays safe through the cold months of winter!!

To warm you up (at least here in Canada), this is a soup recipe from our region of France (Perigord) . The soup is called a Tourin and is made with garlic ( we look forward to using ours) !!
6 garlic cloves
Bit of oil ( to roast garlic)
3 litres of water
1 cup flour
3 eggs
2 cups of vermicelli or spaghetti cut in pieces
1 tbsp salt
4 tbsp wine vinegar

Peel garlic, mince and roast in saucepan with oil. Add 1 cup of flour and 2 litres of hot water. Whip to blend and add the rest of the water. Continue to stir.
Separate the eggs (yolks from the whites) into 2 separate bowls. When the water boils, add the whites and mix with a whisk. Add the noodles. Cook 15 minutes. When it is cooked, add the salt. Remove the saucepan from the burner.
Mix the vinegar with the egg yolks. Incorporate the mix in the soup just before serving.

Bon Appetit