|
While winter officially ends on the 20th, spring is slow to arrive in Provence. By early March, days are longer and a bit warmer, but it is not warm enough to relax by the pool. However, it is a great time to enjoy seasonal root vegetables like parsnips, beets, turnips, and carrots, along with citrus fruits such as blood oranges, grapefruits, and oranges. For those who like to try new things, consider tasting crosnes, cardoon, and salsify.
Pistachios were once a
significant crop in the region, and Pistache en Provence is collaborating with
local farmers to reintroduce this drought-resistant tree. This initiative aims
to revive traditional agriculture in Provence. Currently, France imports pistachios
for sweets like nougat, but France Pistache intends to change that. Look out
for the pistachio blossoms soon.
The olive harvest is months
away, but now is the time to stock up on olive oil for 2025. Olive trees thrive
in the Mediterranean basin, are drought-tolerant, and can live for centuries.
Planted by the Phocæans around 2,600 years ago, olive groves are abundant in
Provence. Check out our guide to olive producers in the Alpilles.
Looking for culinary
inspiration? "French Classics: Easy and Elevated Dishes to Cook at
Home," a cookbook by Matthew Ryle, is a must-add to your collection. Here
is our review.
If you've enjoyed this
newsletter, please share it with a friend. Also, please email us with any comments
or questions about the region at explore@perfectlyprovence.co.
Enjoy this quick escape to
Provence,
|
