In the days of the Republic there weren’t packeted frozen peas. The country relied on fresh or at worse dried peas. Peas were a staple for ‘pottage’ and with a touch of onion, carrot, salt and sugar.
With Quail, from the third of June, Peas and oatmeal combined with tomatoes, shallots and mushrooms make a seasonal meal. Other seasonal days include the ‘fourche’ from the eighth and the ‘chariot’ from the eighteenth. These are translated as a ‘pitchfork’ and ‘hand cart’ – not supermarket trolly, though we’re sure that ‘chariot’ would picture in todays calendar but with Carrefour branding on the handle !