Bags of Provence

After the fiery end to November, and before the aspirant grand wizard‘s arrival, December started off relatively gently.  We love the long, balmy evenings and spectacular sunsets of summer.  Even if they are best viewed over the ravages of the fire and the somewhat charred vegetable patch. sam_8588A chef was among the kind souls who helped to fight the fire that afternoon, and very tongue-in-cheek, suggested a new trend:  smoked vegetables.  Particularly courgettes.  Funnily enough, we had been told by a restauranteur in Paternoster that he was going to be experimenting with exactly that in the next while.  More of the fabulous food we ate during that trip, another time, perhaps.

Returning to the courgettes:  the moment you turn your back, they transmogrify from delicate, green fingerlings into giants that can be well-nigh unmanageable.

firedcourgettes
The charred remains of one of the courgette plants and the delicate little courgette – often hidden by the gorgeous golden flowers.

My mother loved giant courgettes – she called them marrows:  she would halve pip, and cut into chunks and boil them to death.  I am my father’s daughter:  he really didn’t enjoy the watery mush that made its way to the supper table.  Not even lashings of butter helped. I rarely boil vegetables.

Not long after the fire, I was given a bag of Herbes de Provence.  Grown locally, the herb mixture is packed in handmade bags, cleverly made from a combination of (also locally) screen printed hessian and tartan, evoking their origins in McGregor.

sam_8742

The brainchild of Lavender Lady, a McGregorite, whose idea it is to make the traditional flavours of Provence available in South Africa, and with the longer term vision of creating sustainable jobs in the village.

I grow herbs and use them, fresh, in virtually everything, particularly during summer when they are abundant.  The aroma that wafted out of that bag of dry leaves and flowers was amazing.  I couldn’t work out the different scents.   How does one use them?

“Just add a pinch to whatever you’re cooking,” Lavender Lady said.

Okay…..

So back to the not-so-baby marrows and not being one for waste, they had to be eaten.  Flavourless, marrows are, and full of water, so I figured that the best way to deal with them was roasting.  Not confident that just this would deal with the deficit in flavour, the Herbes de Provence had their first “outing”.  The result has, happily, become the current go-to way of dealing with the overgrown courgette.

HerbesMarrowRoast
Herbes de Provence roast marrows with pecorino

Roast Marrows with Herbes de Provence

Halve the marrows, remove the pips and discard.  Cut the marrow into sizes that suit you.  I’ve done them  in large chunks like in the pictures above, and also in smaller, bite-sized pieces.

Sprinkle a baking tray with olive oil and place the marrows on it, skin-side down.  Drizzle with a little more olive oil and dot with butter and then sprinkle Herbes de Provence over the marrow flesh.

Bake in a moderate oven for about 20 minutes and then turn the marrows over and return to the oven for another 20 or so minutes or until they are cooked to your liking.

Remove them from the oven and turn them over and sprinkle with a sharp, hard cheese like Parmesan or Pecorino, and serve warm.

McGregor Herbes de Provence

This particular blend of herbs is interesting.  There is a number of different combinations for Herbes de Provence; it was only in the 1970’s that “Herbes de Provence” became commercially available.  The introduction of lavender was specifically to suit the North American market.  In Provence, these herbs are used fresh and include savoury, marjoram, rosemary, thyme, origanum and sometimes mint, all of which grow wild in the Mediterranean.  (As I discovered when I lost myself walking down from Castillo de Bellver back to Palma when I was in Mallorca.  But that’s another story.)

Lavender Lady’s blend, McGregor Herbes de Provence, doesn’t have the savoury or the mint, but it does include basil, parsley, fennel seeds and lavender blossom.

It also makes a fabulous herb butter which works well on bread, potatoes and braai mielies (barbequed corn) – or anything else that goes well with a herb butter.

MieliesBraaiHerbesdeProvence

Chicken, grilled with a Herbes de Provence rub or basting is easy and delicious.  Now I’m planning stews and hotpots with Herbes de Provence when the weather gets cooler.  Of course, this herb blend would make the perfect bouquet garni for classic French dishes such as Beef Bourguignon and Coq au Vin.

Those experiments will wait for the longer, cold evenings of winter which suddenly become a little more palatable.

References:

Wikipaedia

The Epicentre


8 thoughts on “Bags of Provence

  1. We have a shortage of courgettes and some other vegetables here. I really miss them! Flooding in Spain has affected the crop. I never thought vegetables would be rationed but apparently some shops are doing so.

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    1. I had heard that, Annabel, from a friend who lives in Leeds. Missing foods, I sometimes think, is an object lesson in learning to accept seasonality. Our drought is having an enormous effect on what’s available. Although I hate the cold, I hope we have a long and wet winter this year. We need it.

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  2. Fiona, you are the masters of fire cooking in South Africa! I like courgettes or marrows cut in strips lengthways and griddled. These would be even better on the braii and basted with melted herb butter, delicious in a salad!
    I’ve eaten marrow jam but wouldn’t recommend it!
    Ive also enjoyed smoked mash when I was in McGregor in September, just down the road from you at Karoux. It was delicious!
    Hoping you have a very wet winter too. I have seen photos of some very empty looking dams!

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    1. Marrow jam? Just the thought…. Lisa, I will leave the fancy smoking to Ryan, but yes, I think on the braai would be good. As I recall, the night I did that dish, the wind was howling, so I was not going anywhere outside, even into our braai room. And yes, charred on a griddle and into a salad, they are delish.

      I also know my limitations: I will leave the fancy smoking to Ryan!

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