Welcome to the Quercy in the sparkling springtime!
Cowslips
We’ve finally shaken off the last of the winter clouds and spirits are soaring. All along the grassy banks little darns of lemon yellow have suddenly spread to become huge patches of glorious cowslips. The willows are a delicious lime green, the almonds and wild cherries laden with delicate white blossom.
In the towns and villages café tables have spread onto the pavements, overflowing with people enjoying the first few outdoor lunches of the year, their pale faces raised to the sun, the clink of glasses a fitting celebration.
In the markets the produce has changed completely. Gone are the stalwart cabbages and leeks, elbowed aside by the glamorous drama queens of spring, asparagus and strawberries. The first of the new crop of broad beans has appeared, there are exquisite new peas and potatoes, sprouting broccoli, herbs and a dozen varieties of new spring greens.
Asparagus
In Cahors and Prayssac the old lady who usually sells eggs and prunes is now selling bunches of wild daffodils wrapped in damp newspaper. Totally unnecessary of course, but who can resist a cheery little bouquet peering from the rim of the basket? Not me, I succumb every time. She’s placed her stall very cunningly between the man-with-a-van, who sells eggs, chickens, pintade and live rabbits, and the wonderful vegetable stall, which is currently overflowing with asparagus.
I saw her eyeing me as I dithered amongst bunches of slender green or fat white shoots. With my fair English hair and hesitant French I stand out, she knows I’m a likely one. As I tiptoed past her on my way to the egg man, she called out,
“Jonquilles, Madame?” And held out a neat little handful already wrapped in its damp newspaper. How could I refuse?
Strawberries
Back home on the terrace the table had been laid for lunch. The lemon trees, full of creamy blossom, were scenting the warm breeze and a lizard had crept out to bask in the midday heat. A light bottle of the new rose seemed like a good idea, so we decided to indulge a little. Asparagus fresh from the market and served warm with delicious hollandaise sauce and a baguette from the little village boulangerie, followed by a disc of tangy goats cheese from Rocamadour. We leaned back and lazily surveyed the one wisp of cloud in the thirty-kilometre view.
Could anything be more perfect?
© Amanda Lawrence 2006
French Life in Sparkling Springtime from French Vie
Tags: Cahors, French Food, The Quercy
