A small herd of new cattle appeared along my running path a few weeks ago, several cows and a single bull. All of them have thick, dark red hair that tufts up in waves like a field of wheat in the wind. And within a short time, there were small calves.
They graze in a triangular field not far from where my running loop begins, and are separate from the black-and-white herds in the surrounding meadows.
Taking the shade – some new faces on the running loop.
All photos: PK Read
There are several red, massive breeds that look a bit like them on a site that describes dozens of cow breeds, but the breed that comes closest is in description is the Salers – a very old breed of southern France, with a history that stretches back 7000-10,000 years to prehistoric times.
They’re bred for climates at low mountain altitudes where the winters can get cold, and they are known for being excellent milk producers – which makes them good for cheese production.
This group was escaping the sunshine in the one sliver of shade available on the entire meadow, and they didn’t take very kindly to my approach. There was a fence between us, but I wasn’t taking any chances.
The one taking up all the shady space in the middle is, of course, the bull.
After the run was accomplished, I decided to make some elderflower cordial. The word ‘cordial’ is one that is falling out of fashion these days, at least in its meaning of ‘strongly felt’ or ‘warm and friendly’.
When it comes to its meaning as a sweet-flavored fruit drink, the word always carries with it a scent of Victorian gentility for me.
Elderflower trees are considered little more than giant weeds here in our corner of France, growing rampant in the hedgerows between the fields. The wild one in our garden is no different.
It bursts up through a yew bush recklessly as if it has every right to be there. Up until a couple of years ago, I would cut it back to the ground during the spring and winter chops.
The stray elderflower tree.
Here’s a recipe for non-alcoholic elderflower cordial, should you feel inclined and have the opportunity.
Like many things, making elderflower cordial is dead easy, it just takes a bit of patience.
With all the development of new houses in our area and the rapid disappearance of meadows and hedgerows, I’ve come to look on our little elderflower with some sympathy. I’ve started to treat it with a bit more…cordiality.
The bees like it, it smells nice, the flowers are pretty – and I can make a cordial that will bring fragrance and flavor to hot summer days in the months to come.