On Thursday 18 July a small group of us met at the town hall at Charnizay at 8 am, to avoid the heat. Simon had planned a route of 5 km, crossing the Aigronne, and up the pilgrim path, then through wide open fields, back down to the Aigronne, past the grain silo and finishing behing the town hall where we'd started. Here is a selection of photos from the walk.
Bridge over the Aigronne at the sports field in Charnizay.
Walking part of the Saint Martin pilgrim trail near Charnizay.
Looking towards the silo, from the Saint Martin's pilgrim trail.
The lovely pale blue flowers of Chicory Cichorium intybus (Fr. Chicorée sauvage) are everywhere on field margins and roadsides at the moment.
Looking back towards Charnizay.
Newly harvested cereal fields.
An assortment of chook breeds, including cou nu (naked neck).
Simon claims that when he looked on the map there was a bridge here.
Maize crop with the village of Charnizay behind.
A big pile of wheat at the silo facility. This is where the famous bread starts, and we are part of the largest cereal growing area in western Europe.
A farm truck laden with grain heads for the silo.
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6 comments:
OMG not my finest hour and not the most flattering of pics!! :))
I have 2 pics of the crossing and chose the best one. I did debate about publishing the photo on the grounds that it wasn't very flattering, but it was the 'highlight' of the walk, so in the end decided to go with it.
:)) no worries here!
Goodo.
I live in Carnizay and despair at its demise. Once we had a fine (though tiny) corner shop, not independent but part of the mouscatires group. Now gone. Once we had a little restaurant, the gargantuan... Now gone.
All we have now is a vending machine, delivering stale bread, that looks like factory rejects. Even our decheterie closed down... But we do have a charging point for electric cars. The question is 'what do we do while the car charges in this ghost town?'.
Friends in Charnizay lament the demise of the corner store, but tell me that the restaurant is set to open up (yet again, with yet another manager/chef...) These sorts of things are always a matter of using them or losing them.
I really have to protest at your description of the bread though. I've had it several times. It is made fresh and delivered fresh several times a day by the bakers in Preuilly. It is exactly the same as the bread you buy in the shop. It is proper 'tradition' style baguettes ie no additives, just flour, water, salt and yeast, prepared from scratch in the boulangerie.
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