Variegated scallop. This is the middle sized, variegated scallop with 30 ribs. The main difference between this and the pilgrim scallop, aside from being smaller, is that it has two cupped shells rather than one flat and one cupped.

Bok choy

Banon. A small disc of semi-soft to soft cheese made with sheep’s, goat’s or cow’s milk, steeped in brandy or eau-de-vie, wrapped in dried chestnut or, occasionally, savory leaves and tied up with raffia. It has a creamy, white paste and a sticky rind under the leaves, which conserve the moisture. It is named after the market town of Banon in Haute-Provence. This cheese is at its best from from May to November, is made with raw, whole milk and contains 45% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 6-7 cm (2½") diameter x 2.5-3 (1") cm deep, weighing 90-120 g (3-5 oz). Affinage is from 2 weeks to 2 months. It has a sweet, nutty taste which becomes piquant as it ages. The variety of milks arises from the tradition of making Banon with sheep's milk in winter and spring, goat's milk (said to be the best) in summer and autumn (US: fall), with some cow all year round. Cow's milk now predominates this industrially produced cheese.

Summer savory, an annual herb. In Canada this is used often where sage might be used elsewhere. In France it is famously used in cooking young broad beans. It is slightly less bitter than winter savory, which is a perennial. This is used for wrapping a Provençale cheese of the same name.