"All my life, I have dreamed of acquiring a crumbling, shabby-chic house overlooking the sea. In my mind's eye, I have pictured a corner of paradise where friends can gather to swim, relax, debate, eat fresh fruits picked directly from the garden and great steaming plates of food served from an al fresco kitchen and dished up on to a candlelit table the length of a railway sleeper..." When Carol Drinkwater and her partner Michel have the opportunity to buy 10 acres of disused olive farm in Provence, the idea seems absurd. After all, they don't have a lot of money, and they've only been together a little while. THE OLIVE FARM is the story of the highs and lows of purchasing the farm and life in Provence: the local customs and cuisine; the threats of fire and adoption of a menagerie of animals; the potential financial ruin and the thrill of harvesting their own olives - especially when they are discovered to produce the finest extra-virgin olive oil...

Carol Drinkwater's The Olive Farm told the lyrical tale of her real-life romance with partner Michel and an abandoned Provençal olive farm that they fell in love with and bought--a double love story, recounting with wit, warmth, and alluring detail the couple's attempts to bring their dreams to life. In The Olive Season, Carol Drinkwater's much-anticipated follow-up to The Olive Farm, Carol and Michel prepare to exchange vows in, of all places, Polynesia--Michel's answer to Carol's challenging response to his marriage proposal (Only if the ceremony is performed by the King of Tonga!) Upon their return to the south of France as husband and wife, they find there is much hope--and work--to greet them. With a farm consisting of fifty trees producing some of the world's finest olive oil, no longer is the challenge one of restoring the farm but in charting its development and growth. France's rigorous agricultural standards are responsible for some of the world's best produce but also for one of its most infuriating bureaucracies. In order to obtain the coveted AOC rating, Carol and Michel are forced to both expand their farm and to negotiate a Byzantine world of forms, officials, and inspections, including the surveying of their land by a water diviner, who, via a power akin to extrasensory perception, can point out the existence of underground water sources on their property. Further complicating matters is the fact that Carol has become pregnant with the couple's first child and has just accepted a demanding acting role. As the harvest season approaches, dramatic events, culminating in a heartbreaking miscarriage, cast shadows over the olive farm. With all the warmth and vibrancy of the Mediterranean sun, Carol Drinkwater tells her passionate, moving, and utterly uplifting story.

Free Worldwide Delivery : The Story of an African Farm : Paperback : Penguin Books Ltd : 9780140431841 : 0140431845 : 26 Aug 1982 : Two cousins grow up in the 1860s on a lonely farm in the thirsty mountain veld. Em is fat, sweet and contented, a born housewife; Lyndall, clever, restless, beautiful... and doomed. Their childhood is disrupted by a bombastic Irishman, Bonaparte Blenkins, who gains uncanny influence over the girls' gross, stupid stepmother.

Carol Drinkwater's The Olive Farm told the lyrical tale of her real-life romance with partner Michel and an abandoned Provençal olive farm that they fell in love with and bought--a double love story, recounting with wit, warmth, and alluring detail the couple's attempts to bring their dreams to life. In The Olive Season, Carol Drinkwater's much-anticipated follow-up to The Olive Farm, Carol and Michel prepare to exchange vows in, of all places, Polynesia--Michel's answer to Carol's challenging response to his marriage proposal (Only if the ceremony is performed by the King of Tonga!) Upon their return to the south of France as husband and wife, they find there is much hope--and work--to greet them. With a farm consisting of fifty trees producing some of the world's finest olive oil, no longer is the challenge one of restoring the farm but in charting its development and growth. France's rigorous agricultural standards are responsible for some of the world's best produce but also for one of its most infuriating bureaucracies. In order to obtain the coveted AOC rating, Carol and Michel are forced to both expand their farm and to negotiate a Byzantine world of forms, officials, and inspections, including the surveying of their land by a water diviner, who, via a power akin to extrasensory perception, can point out the existence of underground water sources on their property. Further complicating matters is the fact that Carol has become pregnant with the couple's first child and has just accepted a demanding acting role. As the harvest season approaches, dramatic events, culminating in a heartbreaking miscarriage, cast shadows over the olive farm. With all the warmth and vibrancy of the Mediterranean sun, Carol Drinkwater tells her passionate, moving, and utterly uplifting story.

The Story of an African Farm is Olive Schreiner's landmark novel, set in the rural Karoo towards the end of the last century. The story was originally published in 1883 under the pseudonym Ralph Iron. When it was later revealed that the author was a woman, the news was received by many Victorian readers, who were shocked by the forthright feminism and negative comment on the social structures that formed the basis of their colonial society. Olive Schreiner proved to be a woman of vision and an author of skill. She evokes the bleakness and beauty of the farm in the Karoo, which she uses as the backdrop of the stories of Lyndall and Walso - unlikely soul mates whose lives reflect their frustrated quest for a better reality and their dreams of self-fulfilment. Schreiner's radical views on marriage, class distinction and religion remain relevant to this day and 'The Story of an African Farm' maintains an important place in South Africa literature. This edition contains an informative introduction by Cherry Clayton.

The Story of an African Farm is Olive Schreiner's landmark novel, set in the rural Karoo towards the end of the last century. The story was originally published in 1883 under the pseudonym Ralph Iron. When it was later revealed that the author was a woman, the news was received by many Victorian readers, who were shocked by the forthright feminism and negative comment on the social structures that formed the basis of their colonial society. Olive Schreiner proved to be a woman of vision and an author of skill. She evokes the bleakness and beauty of the farm in the Karoo, which she uses as the backdrop of the stories of Lyndall and Walso - unlikely soul mates whose lives reflect their frustrated quest for a better reality and their dreams of self-fulfilment. Schreiner's radical views on marriage, class distinction and religion remain relevant to this day and 'The Story of an African Farm' maintains an important place in South Africa literature. This edition contains an informative introduction by Cherry Clayton.

Troubled by challenges her own South of France farm is experiencing—attack by a virulent pest and the premature ripening of the trees' fruits—Carol realizes new approaches to farming are becoming essential. Traditional customs have been set aside while the use of excessive chemicals is putting crop harvests at risk. Changing patterns within the world's climate demand urgent action. Carol's quest takes her south through Spain, Morocco, Algeria, and Italy before she finally returns to her farm. As a woman traveling alone, she is frequently vulnerable and never more so than in Algeria where, on her arrival, terrorist bombs devastate the capital. Determined not to give up, Carol accepts the support of a network of beekeepers who parcel her across troubled territories. Through her travels Carol confronts some of the critical issues of our time—land-care and the harsh realities of diminishing water reserves—and ends her momentous journey in the company of olive growers whose vision for the future is remarkable and ingenious. This is a gripping narrative of an intrepid and unusual journey around the western shores of the 21st-century Mediterranean.

Free Worldwide Delivery : Return to the Olive Farm : Paperback : Orion Publishing Co : 9780753826812 : 075382681X : 12 May 2011 : Life and love, olive groves and bee hives in Provence - further adventures in the bestselling Olive Farm series.

When Carol Drinkwater and her fianc&eacute, Michel, are given the opportunity to purchase ten acres of an abandoned olive farm in the South of France, they find the region's splendor impossible to resist. Using their entire savings as a down payment, the couple embark on an adventure that brings them in contact with the charming countryside of Provence, its querulous personalities, petty bureaucracies, and extraordinary wildlife. From the glamour of Cannes and the Isles of L&eacuterins to the charm of her own small plot of land-which she transforms from overgrown weeds into a thriving farm-Drinkwater triumphantly relates how she realized her dream of a peaceful, meaningful life.

Free Worldwide Delivery : Return to the Olive Farm : Hardback : Orion Publishing Co : 9780297856948 : 0297856944 : 08 Jul 2010 : Life and love, olive groves and bee hives in Provence - further adventures in the bestselling Olive Farm series.

Troubled by challenges her own South of France farm is experiencing—attack by a virulent pest and the premature ripening of the trees' fruits—Carol realizes new approaches to farming are becoming essential. Traditional customs have been set aside while the use of excessive chemicals is putting crop harvests at risk. Changing patterns within the world's climate demand urgent action. Carol's quest takes her south through Spain, Morocco, Algeria, and Italy before she finally returns to her farm. As a woman traveling alone, she is frequently vulnerable and never more so than in Algeria where, on her arrival, terrorist bombs devastate the capital. Determined not to give up, Carol accepts the support of a network of beekeepers who parcel her across troubled territories. Through her travels Carol confronts some of the critical issues of our time—land-care and the harsh realities of diminishing water reserves—and ends her momentous journey in the company of olive growers whose vision for the future is remarkable and ingenious. This is a gripping narrative of an intrepid and unusual journey around the western shores of the 21st-century Mediterranean.

When Carol Drinkwater and her fianc&eacute, Michel, are given the opportunity to purchase ten acres of an abandoned olive farm in the South of France, they find the region's splendor impossible to resist. Using their entire savings as a down payment, the couple embark on an adventure that brings them in contact with the charming countryside of Provence, its querulous personalities, petty bureaucracies, and extraordinary wildlife. From the glamour of Cannes and the Isles of L&eacuterins to the charm of her own small plot of land-which she transforms from overgrown weeds into a thriving farm-Drinkwater triumphantly relates how she realized her dream of a peaceful, meaningful life.

Free Worldwide Delivery : The Illustrated Olive Farm : Hardback : Orion Publishing Co : 9780297844044 : 0297844040 : 15 Sep 2005 : Life on an olive farm vividly described in this newly written and illustrated companion to the bestselling trilogy.

"I scan the terraces, planted with row upon row of ancient olive trees. It is April, late spring. Here in the hills behind the Cote d'Azur the olive groves are delicately blossomed, with their tiny, white-forked flowers. Beyond them, perched halfway up the slope of the hill, our belle epoque villa comes into view. Abounding in balustrade terraces, nestling among cedars and palms, facing out at a south-westerly angle, overlooking the bay of Cannes towards the sun-kissed Mediterranean, there it is, Appassionata, awaiting us..." THE OLIVE FARM told how Carol Drinkwater and partner Michel fell in love with and bought an abandoned Provencal olive farm. Now, in THE OLIVE SEASON, Carol is pregnant and their ever-loyal gardener is leaving to oversee the marriage of his son. Often unassisted, and with new challenges to face, Carol takes on the bulk of the farm work alone. Water is, as ever, a costly problem, and she goes in search of a diviner who promises almost magical results. But, as the harvest season approaches, dramatic events cast dark shadows of their olive farm.

"I scan the terraces, planted with row upon row of ancient olive trees. It is April, late spring. Here in the hills behind the Cote d'Azur the olive groves are delicately blossomed, with their tiny, white-forked flowers. Beyond them, perched halfway up the slope of the hill, our belle epoque villa comes into view. Abounding in balustrade terraces, nestling among cedars and palms, facing out at a south-westerly angle, overlooking the bay of Cannes towards the sun-kissed Mediterranean, there it is, Appassionata, awaiting us..." THE OLIVE FARM told how Carol Drinkwater and partner Michel fell in love with and bought an abandoned Provencal olive farm. Now, in THE OLIVE SEASON, Carol is pregnant and their ever-loyal gardener is leaving to oversee the marriage of his son. Often unassisted, and with new challenges to face, Carol takes on the bulk of the farm work alone. Water is, as ever, a costly problem, and she goes in search of a diviner who promises almost magical results. But, as the harvest season approaches, dramatic events cast dark shadows of their olive farm.

The Story of an African Farm (first published in 1883 under the pseudonym Ralph Iron) was South African author Olive Schreiner's first novel. It was an immediate success and has become recognized as one of the first feminist novels.

Free Worldwide Delivery : The Olive Season : Paperback : Little, Brown Book Group : 9780349115498 : 0349115494 : 06 Mar 2003 : Carol Drinkwater's "The Olive Farm" told the tale of her real-life romance with partner Michel and an abandoned Provencal olive farm which they fell in love with and bought - a double love story. In this sequel, the couple approach the harvest and entice readers back to their Mediterranean world.

Mount Olive Township, located in northwest Morris County, is comprised of two diverse communities: Flanders and Budd Lake. Flanders is a quiet, pastoral village settled in 1750, with the Flanders Methodist Church as its center. Budd Lake's most dominant feature is the largest natural lake in New Jersey. Both communities were farming, mining, and milling areas, and Budd Lake was also a bustling summer resort area from the mid-nineteenth into the twentieth century. As the township celebrates its 130th anniversary, Mount Olive brings together the history of these two different communities. Photographs in this collection include those of the gristmills and farms, the neighborhoods surrounding them, and the resort areas around the lake. The book beautifully portrays an era and a way of life long past. Mount Olive begins with the township's earliest days and includes the recollections of longtime residents and a newcomer's delight.

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand. In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad. The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna. Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake. Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available.The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.

The Olive Tree charts Carol Drinkwater's colorful and often dangerous journey in search of the routes that olive cultivation has taken over the centuries. Set during a springtime Mediterranean that is evocative and perennial, it is above all a tale of our time. Troubled by challenges her own South of France farm is experiencing —attack by a virulent pest, the premature ripening of the trees' fruits—Carol realizes new approaches to farming are becoming essential. Traditional customs have been set aside while the use of excessive chemicals is putting the harvests of her crops (and others) at risk. Changing patterns within the world's climate demand urgent action. Carol's quest takes her south through Spain—now the home of more olive trees than anywhere else on earth—Morocco, Algeria, and Italy before she finally returns to her farm. As a woman traveling alone, she is frequently vulnerable and never more so than in Algeria where, on her arrival, terrorist bombs are exploding, devastating the capital. Determined not to give up, Carol accepts the support of a network of beekeepers who parcel her across troubled territories.Through her travels and vivid, sometimes unlikely encounters, Carol confronts some of the critical issues of our time—land-care and the harsh realities of diminishing water reserves—and ends her momentous journey in the company of olive growers whose vision for the future is remarkable and ingenious.

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand. In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad. The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna. Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake. Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available.The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand. In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad. The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna. Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake. Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available.The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.