It’s time to work the soil in the garden so I dug up what was left of the leeks. They are not prize-winning, are rather puny, but they are handy to have around for soups and other things all during the winter. They are ready to bolt now. These were left after I cooked some to put in crêpes for lunch. I chopped them and then melted them in a bit of olive oil and as they were getting slightly dry, I skimmed a bit of cream from the milk and spooned that over them. They made a nice filling along with grated cheese and/or an egg. I never had a leek before I came to France.
These are Breton crêpes made on a bilig with specific tools. The one that looks like a rake is for spreading the batter and the one that looks like a spatula is for turning them. Sometimes I make both savoury and sweet but today I only made the savoury ones. My recipe is adapted from the one on the buckwheat flour package: 250 grams buckwheat flour, 60 grams white wheat flour, 1 teaspoon salt, 1 egg. I put 1 cup of milk in a glass measuring pitcher and then add water until it comes up to the 800 milliliter line. Mix well with a whisk. You have to wreck a few to get the hang of spreading them on the bilig but all are edible.
Here is a before picture of the vegetable garden. Here in Brittany we must take advantage of nice weather because we never know how long it will last or when it will return once it leaves. Maybe tomorrow evening the roto-tiller will get its seasonal work-out.
It occurred to me that with one person’s death, three holidays can disappear from one’s calendar—their birthday, anniversary and Mothers’ Day. I am glad we still have my mother-in-law. I will make her a card as usual but I will only need to print one copy this year.