What a pleasure to be greeted by warm sunshine here this morning. The almond trees are in bud, the first sign that spring is not too far away. Although my seedling are slow to grow, nothing seems to stop the weeds! There is a fine patch of green shoots where the spinach is planted and the purple and yellow podded peas have finally broken through the soil. I spent this morning pulling some weeds in the potato garden and planted some spring onions in the vegetable garden. We had a lot of rain last week and this has caused one of the cabbages to split. Cabbage is a vegetable you either like or loathe; you need to dress it up a lot here to make it go down for dinner without too much complaining from Coen. Although my background is in the restaurant industry I am not really into fancy food. My interest has always been in simple peasant kind of food, home grown, preserved or fresh onto the table. So what to do with a whole cabbage? This time of the year you crave comfort food, something wholesome that makes you feel full and warm inside. I love this soup, a peasant style of Italian soup that is big on flavor. It cooks up similar to a bread and butter pudding. The burnt sage butter garnish is delightful.
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