We have three varieties of olives on the property: les Picholines, les Nicoises and the Aglandau. We picked all three in November, and brought most to the Moulin St Augustin to be processed into oil. I also tried my hand at curing and brining some of our harvest for table olives. A long and tricky process that has renewed my respect for the artisans selling their olives in the markets.

All winter we have been surprised and delighted to see sheep and goats grazing in the vineyards dotted throughout the valley around us. In the spring the animals will be brought to higher elevations, the ritual transhumance following a blessing of the animals. I look forward to viewing the shepherds and border collies herding their troops up to the higher hills of the Luberon and come Easter we will surely be serving the a leg of Sisteron lamb.

One of the best ways to get into the mood of Provence is with a sip of pastis. Associated particularly with Marseille pastis is today an intrinsic part of life in Provence. Yellow when poured straight from the bottle, it turns milky white when water is added. Here in the Luberon, the locals enjoy their pastis as a Mauresque, a cocktail of pastis water and orgeat syrup ( a sweet syrup made from almonds, sugar, rose water or orange flower water.)

Many of the many different goat cheeses in France are produced by Provençal artisans during the spring and summer months, after the birth of the kids in February/March.

The cheeses can be enjoyed in different ways according to the degree of ripening. A dry goat cheeses is grated on pasta, a creamy goat cheese heated on toast with a spring salad, a fresh cheese used in dessert recipes. Some have AOC/AOP designations: Banon, Picodon, Brousse de Rove.

The Provençal landscape is dotted with cherry trees: the rather tart rosy golden Rainier and Napoleon cherries destined to become candied fruit (a specialty of Apt which traces its history to the papacy of Avignon in the 14th century)and ideal for making jam; and the juicy bright red Summit and Reverchon cherries which are delicious eaten fresh from the tree.

Sisteron Lamb is the pride of Provence and the centrepiece of the Provençal Easter meal prepared with garden fresh herbs and served with steamed fresh green beans or flageolets.

La Daube de Provence is a hearty stew made from beef, lamb or wild boar simmered in red wine, carrots, black olives, orange zest a bouquet garni of herbs from Provence (thyme, rosemary, bay leaf)). A poor man’s dish with many regional variations including la daube avignonnaise made with lamb and white wine. A special comforting treat on a cold day cooked in served in a traditional daubière.