It’s the greenest time of the year, after the spring rain and before the summer drought, so the weeds as well as the flowers and vegetables seem to grow visibly from day to day. We’ve eaten our first artichokes – thinly sliced hearts sautéed in olive oil until the edges of the leaves were browned and the centres were soft. All they need then is a little salt and pepper – it’s one of my favourite ways of eating artichokes.
The cistus flowers are out now, each lasting only a day but being replaced by others the next day. This cricket was resting on one of them: