Les petites épeautres

Not too long ago, we were watching a program and the subject was les petites épeautres, a grain grown in the Provence region.  They’re a little like wheat, and are thought to be one of the oldest cultivated cereals.  Les petites épeautres, are considered to be a rustic and relatively easy crop to grow, but fell out of culinary fashion when wheat became more widely available.  Not surprisingly, I had never heard of them before.

            We were able to find them in an organic grocery store, and apparently, they’re making a comeback.  Les petites épeautres now graces the menu of many popular chefs who proudly introduce this provincial grain to a clientele who have never stepped outside their urban dwelling to rave reviews.  Les petites épeautres are used in breads, soups, and cooked as a risotto.

When cooked properly, les petites épeautres have a subtle nutty and creamy taste.  The outside casing of the grain is broken, but still intact, giving it a slight, but agreeable texture.  Like other cereals, les petites épeautres need to be cooked in boiling water for about an hour before preparing them for a dish – something I wish I knew the first time I made them because I terribly undercooked them and found on my plate a bland product that crunched like half cooked rice.

            Their production is small in comparison to other grains, and I’m not sure if they can be found throughout France, let alone in the US.  (Let me know if you do!)  But, if ever in the region, or spotted on a menu, they are clearly worth trying. 

Blé de la Sainte Barbe

            In Provence, December 4^th is the traditional start to the holiday season.  Each saint has a day on the calendar and December 4^th is the day of Saint Barbara or Sainte Barbe.  On this day, lentil or wheat grains are placed in a shallow dish to germ for 20 days.  This blé de la Sainte Barbe is an old tradition that, if well germinated, is a symbol of prosperity for the next year.

           

Lavender

It’s about time to trim back the lavender, which had a good summer run.  We planted it a few years back next to an old stone wall.  It revels in the heat and has quickly overtaken the other neighboring plants.    Attracting bees and other insects, its flowers bloom most of the summer, and what I really like about it that I don’t have to water it.  In fact, since the summer it was planted, I don’t think I’ve ever watered it.

When one thinks of France, the flowing lavender fields of Provence come to mind, and why not, they’re gorgeous.  Lavender is produced for it flowers which are used in just about everything, and honey made from it is the best I’ve ever tasted;  hands down the best, and is nothing like the product bought in the bear shaped squeeze bottle.  The last time we had a jar of it, it lasted less than a week.

Christophe has memories of going to lavender farms with his grandparents with flasks in hands to buy lavender essence to be used in the wash, around the house, and for medicinal purposes.  We put our cuttings in sachets and place them in the armoires and dressers.  Not only does it make everything smell nice, but it also keeps any moth problem at bay.

I’m glad we planted it- its low maintenance, high effect and since it is an editable flower, I’m starting to learn how to cook with it too.