The orchard at the back
The fruit trees are at your disposal, no chemicals and the famous stone barbecue
A corner of conviviality
I spent a great time in this place cooking fish from the catch or eating memorable couscous: skewers, merguez, chop, semolina and ratatouille from the Ravalec caterer 3' by bike, all washed down with a petit gris de Boulaouane
A corner of paradise
You can use dry wood from the garage as much as you want; you can use charcoal if there is still some. The equipment is in the cellar. In the evening it is very pleasant to make a fire even in summer to warm up.
Japanese medlar (NOVEMBER harvest)
November
Medlar can be eaten raw, in compote, jelly, jam, marmalade or fruit paste. It is also delicious when served with white meats. However, before eating it, you must first remove its pits which contain hydrocyanic acid.
Tramp pippin apple tree (AUGUST harvest)
End of August
The tramp pippin is a medium-sized apple with a slightly flattened shape.
Its rough, deep yellow skin is spotted with small brown dots when ripe.
Its firm flesh is juicy and sweet. The variety is rather late.
It keeps very well until February. It can still be eaten in March, but becomes increasingly wrinkled and mushy. It is one of the best-keeping varieties of apples.