We are reminded of our bounty as we gather around our festive tables at harvest time. We have much more before us than we need. From farm to table and hand to mouth food nourishes us body and soul. Autumn is a time to remember who we are and where we came from. It is a time for gratitude and the sharing of abundance that will carry us safely through the winter and close the circle of the year.
Below are photographs I have collected for a 2010 calendar taken by Colby Chester. I would like to share with you my passion for Gascony and my belief that everyone has a fundamental right to nourishing food that doesn’t harm the planet. All of the profits of this calendar will go to Northwest Harvest which collects and distributes food to 300 hunger programs in Washington State. If you would like to order one or more please email me at dharma@w-link.net The price is $15 + postage.
Cover – Lauraet
January – Estang
February – L’Eglise de Mura, Gabarret
March – Pigeonnier – Pudenas
April – Campagne d’Armagnac
May – Coquelicot et Blé, Montreal
June – Ayzieu
July – Eauze
August – Mauvezin
September – Cazaubon
October – Auch
November – Réans
December – Armagnac
Sandwich d’automne avec gruyère,poire et miel, autumn sandwich with gruyère, pear and honey.
2 slices walnut bread
6 slices gruyère cheese thinly cut
1 ripe pear, peeled, quartered and thinly sliced
1 teaspoon honey
Small handful of trimmed watercress
Toast the walnut bread. Place the slices of gruyère on the warm toast. Cover the cheese with the sliced pear. Drizzle a thin trickle of honey back and forth over the pear. Garnish with watercress. Serve immediately.
