Spring in Provence

Spring in Provence

The luberon enjoys a sunny winter and an early spring

The arrival of spring in Provence begins with the early flowering of the almond trees, the winter being rarely rigorous. Since many species of Mediterranean plants do not lose their leaves, the vegetation seems less sad and at rest over the winter period.


The Mimosa


Parfum de soleil True scented golden balls, the mimosa in bloom attracts the eye from far away. In the middle of winter, not content to illuminate the garden at a time when the latter prefers rest, they embellish the air with incredible effluvia, reminiscent of the rice powder of our great-grandmothers. The small yellow velvet pompons, gathered in clumps are hung directly on the stem. The evergreen green, sometimes bluish foliage is decorative throughout the year. Often very light, it is reminiscent of some ferns.


- The almond tree


It is the first fruit tree to bloom at the end of winter a period when it still freezes in the morning. It is the springing tree of spring.


As early as February, while the earth is still asleep, the almond tree opens two or three buds, timidly, to quickly burst into bubbling white flowers. And it is the miracle renewed. The old almond trees, dark with their rough gray bark, fly away in the sky, carried away by a light and foamy mass. The beauty of this moment .... In the autumn, the almonds are gathered. But the trees are sometimes very tall and their last branches so frail that they always remain for magpies, squirrels and fruit rats.


- Spring installs with the poppy


In spring in Provence the poppy blushes, the lavender green, the genet yellows and the life is softened. Red spots in our fields, our morale goes up, we erase the winter to think only of the summer that comes with great strides. It is the signal of the beautiful days, a more peaceful life, a return to nature. All the colors of Provence come to light our amazed eyes on this spectacle so renewed over the years.


History of poppy: Originating from the family of poppies, easy to observe given its shape, our poppy would originate from the South of Europe of which Provence is a part. Its fragile appearance does not prevent it from resisting the famous Provençal mistral, the one that is said to "snatch the tail from the donkeys". This is probably why it is said to embody "fragile ardor". Moreover, it is attributed to sedative properties which are not surprising given the family from which it is derived.


- In Provence and the Southern Alps, the goat farmer announces the spring


True to their traditions, the goatherds of Provence and the Southern Alps have celebrated in the Vaucluse, the "return of the spring goat". Each year, at the same time, the Association of Breeding Alpine Provence invites us to rediscover the diversity of cheeses farmers. Whether Banon (of which the AOC has just been recognized), Pebre d'Ai to taste savory, Tommes de Provence creamy or other Brousses du Rove fondant to the palate, all these cheeses have this richness , this little more due to the spring milk and the flavors of the region. The farm cheese production estimated at 1500 tons comes from goat herds of modest size (50 goats on average) distributed throughout the regional territory, of which 50% of the workshops are in mountain zone. The will to emphasize the family, farming and authentic character of the regional cheeses has resulted in the launch of a "Regional Charter of Farm Cheeses", on the initiative of Frecap. Valuing the specificities of regional cheese production and the business of cheese making, strengthening the brand image of the regional sector, highlighting production practices and reinforcing the bond of producer-consumer confidence are the objectives of the Charter which is part of a global management approach to the operation. By codifying farm cheese production practices, the Charter is based on eight themes of action based on the following principles: to say what one does, to do what one says and to explain why what one is doing is good. A successful regional initiative whose implementation is now in place.


« The asparagus has arrived!"


Asparagus is a vegetable garden belonging to the same family as onions. It is harvested in spring. It is in the form of a stem terminated by a bud and offers a refined taste, slightly bitter. Widespread during antiquity, asparagus fell into oblivion during the following centuries. It was King Louis XIV who reintroduced him to France. First reserved for an elite, it then became more popular. Today, it is found in the Hexagon in culture or in the wild. There are three varieties: the white asparagus, which has grown in the soil, the violet asparagus, whose buds have caught the light and the green asparagus, which has grown entirely in the open air. In Provence, in the Vaucluse, the green asparagus is mainly cultivated. . Choose it: The heel should be shiny, almost damp. The stem must be brittle and the bud closed. Preparation: Asparagus is steamed for a few minutes. They are then the main ingredient of salads or purées. . Benefiting from its benefits: asparagus is excellent for health: it is full of vitamins. In addition, it is low in calories and promotes transit. Asparagus is a popular vegetable on Provençal markets in the spring. A few minutes of cooking, a simple vinaigrette and a delicious entrée is ready to be tasted.