By Thomas P. Huber
I've got mentioned luscious wines and succulent fruit and beautiful dinners. yet there's not more evocative adventure of the 2 valleys than the scent of new-mown hay within the fields at nightfall. If an individual have been to shut their eyes, they can no longer inform in the event that they have been in Provence or the North Fork Valley. That candy, earthy scent is a part of the great thing about those areas.
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Additional info for An American Provence
In nearby areas indigenous peoples have grown crops over the last 1,000 years or so, but no one has found much evidence of this ancient farming in the North Fork Valley today. The most famous of these ancient farmlands in western Colorado are now in Mesa Verde National Park, a little over 100 miles to the southwest. Although families have farmed the North Fork Valley for generations, I still see this landscape as a quickly adapting adolescent trying to figure out what it wants to do when it grows up.
During the summer in all of Provence there is an unwritten rule that one eats every meal outside. Even with the thunderstorms, the rain almost always passes in time for restaurants to dry the chairs and tables quickly right before dinner—a serendipity aided by the fact that we always ate late (at least by Colorado standards). One evening the thunderstorms continued unabated and intensely. Everyone ate at the same time at the inn, as is common in many small French restaurants, so we all waited for the storm to pass, but it only did so late in the night.
Even with the thunderstorms, the rain almost always passes in time for restaurants to dry the chairs and tables quickly right before dinner—a serendipity aided by the fact that we always ate late (at least by Colorado standards). One evening the thunderstorms continued unabated and intensely. Everyone ate at the same time at the inn, as is common in many small French restaurants, so we all waited for the storm to pass, but it only did so late in the night. At the last possible second before dinner was to be served, all the restaurant staff—including waiters, chef, sous chef, and bus person—rushed out, cleared the tables of their cutlery, and set up dinner inside.
An American Provence by Thomas P. Huber