French Cicada Concert brings Harmony of Flavors

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Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer.

We arrived at our home away from home in the early evening to settle in after a day of travel from northern France.  A rancher in the center of Provence, with plenty of green space, olive trees, and all the amenities we could ask for.  The pool was out of commission but that’s another story; se la vie.

The next morning, I made myself a cup of tea and wandered around the yard.  I was inundated with a sound that was reminiscent of sprinklers, but there were none.  The buzzing in the trees continued throughout the entire day, ceasing at dusk.  I could not decide whether the noise was comforting or infuriating.

Listening, the sound sometimes was disjointed like a poorly directed orchestra.  Other times it was spot on with instruments in harmony together, like a meal coming together with fresh, simple ingredients tantalizing all of the senses.

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I remembered reading at one time about the insect known as a Cicada, or Cigale (Si-Ga-Le) in French.  Yes, that was it!  The ever knowledgeable Google nudged my memory as I read more: they can live for many years, feeding on the sap of roots underground.  The Provencal variety live four years and the sound comes from the male mating call.

The season lasts 4-6 weeks each summer and during that time, they find their mate, do their business, and the females lay their eggs burrowed in the trees.  Then, as their duty in life has been successfully completed, they perish and fall to the ground.

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In concert with the Cicadas, create you own food harmony by combining fresh, healthy food ingredients creating a blend that makes your taste buds sing. Try one (or several) of Cultured For Health’s 1000′s of recipes.  and think of the Cigales as you twitter and tweet about the kitchen creating your own style of harmony.

Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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