The start of the visit takes place on an old train that passes through the pines into a small village where 'resiniers' cut the sides of pines to collect sap (gammage) and shepherds (bergers) on their stilts (tchangues) would have lived with their flocks of sheep...
The temperature dropped considerably last weekend and only since Thursday, it is going slowly up, back to the usual for this time of the year.
It is no surprise for the French, we just left behind the ‘Ice Saints’!
The produce stand can be a challenge in supermarkets, everything is available nearly all of the time...and it maybe even says 'organic', which is a great idea. In France, if you are buying in your local market you'll find the best selection of local and seasonal produce but it may not be organic. So what is better for you? Which is better for the environment?
With many markets closing let’s try to keep our local farms in business while we can with delivery or pick-up of local products.
Most cheese in France are made from the milk of either a cow, sheep or goat and a rennet will be used to make the curds, which are then pressed into a form and aged for varied lengths of time.
One of the most authentic French countryside towns might be Bazas. Its arcaded town square, beautiful Saturday morning markets and unique yearly festivals are only a few of the reasons to visit.
10am Visit fois gras farm to learn how fois gras is made and taste products 11am Bazas tour of city and learn the history of this UNESCO cathedral village 1230pm Stop by butcher who will show us the famous Bazadais beef cuts 1pm Lunch of Bazadais beef cooked by chef and owner of local restaurant... Continue Reading →