Garden work starts around February. It is trimming of the roses and lavenders and planting fruit trees and just general cleaning up of the garden. As it is still cold even though it is is uplifiting to fiddle in the garden, a nice thing to come back to inside the house, is a warm soup! This soup is one of the nicest lentil soups, in my mind…unpureed, thick and great with the subtle flavor of the fried pancetta ham. It is very quick and easy and very tasty. It even beats the lentil/red pepper soup I usually make.
- Heat some olive oil in a big casserole pot. Fry 10 slices of pancetta, torn into pieces. Add 2 chopped shallots, 3 sticks of chopped celery, 2 diced carrots. Cook together for about 5 minutes.
- Add about 200g of red lentils along with 3 cups of vegetable stock.
- Cover and cook for about 15 minutes over gentle heat until the lentils and carrots are tender.
- Remove from the heat and add one TBSP of tomato paste and some lemon juice to taste.
- Season with salt and freshly milled pepper.
- fisnish off with some freshly chopped parsley leaves.
- Serve warm.
Serves 4 people
Suggestions:
- The soup can be served as a starter if you have a light meal.
- Use smoked bacon instead of pancetta.
- Add 2 chopped tomatoes for a more watery soup.
- Add more stock or less, depending on how thick you want your soup.
- Stir in a TBSP of cream at the end for a heavier, creamier soup.
- The parsley can be replaced by freshly chopped coriander.
- The soup is even better the day after.
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The month in a year that I like the least, is January. I’m an ostrich and I hide my head, hoping no one will see me. Or I’m a bear, hybernating and I’m mean when disturbed. But I’m also the seed lying and waiting to push through the cold and the wet soil and bloom in the first rays of sunshine. When February hits, I’m usually back among the living, with a strong desire to be outdoors. We have had some beautiful days in February and the garden is winking at me. When wandering through the February garden, there are small delights which makes a colorless Tourangelle garden in February beautiful in its own way.
“L’hiver, c’est la saison du recueillement de la terre, son temps de méditation, de préparation.” – Lionel biosseau (winter is the time for the earth to meditate and prepare itself.)
All things cold and wintry, with emtpy potager cloches and emtpy watering cans, a dry lemon verbena whcih awaits some sun to push its leaves and 2 pretty pebbles from La Loire to add some ambiance in this “jardin en Fevrier”.
The rosehips are starting to show signs of weariness and fatigue, the monnaie du pape and dry hydrangeas are delicate in their white paper thin petals and in stark contarst with the dark berries of the “gloire de versailles”- Cyanothus.
The buddleia already has new growth on its woody stems, the hellebores are flowering in white clumps close to the dark wet soil, while the faithful Italian Arum sees to lush green vegetation in the garden, perfect to pick and stick into a vase along with a hellebore flower.
The rouge gorges et charbonnieres et mesanges charbonnieres feed happily on the fruit balls and seed bowl hanging under the arch and the chickens enjoy the freshly turned over soil.
A lot of green moss on the terrace and stairs and around pots, while the rustic old chains that my husband so patiently aged for me, just gains more charm as the winter turns into spring.
Upturned terracotta pots everwhere in the garden, for protection and for housing/hybernating of “friendly” insects like the Forficule(earwig).
And of course…leaves and leaves and leaves!
Few things compare to enjoying that first drink outside and munching on some clementines, even though you have to jump up and down to keep warm!
The gargoule fountain is quiet, as are several corners in the garden.
Next time I’ll tell about my seeding and planting process in my brand new potager(vegetable garden) at Coin Perdu, our farm in Correze, the espalier of fruit trees I plan and just life in general in a March garden. We’ll be going to Coin Perdu more and more from now on, so much of the garden stories will happen there, where everything is still bare and new and in the raw!
a la prochaine fois!
Ronelle
Myfrenchkitchen 