Last week, the news was full of about how bad weather in Spain and Italy had hurt vegetable crops, sending prices skyrocketing.
I have to admit that I had picked up a few courgettes (zucchini) at the market and then dropped them as if stung by a bee when the vendor informed me the price was €7.50 a kilo. In summer, courgettes sell for €1 a kilo. My fault for wanting something out of season.
Because we live in an area where frost is rare and the ground doesn’t freeze in winter, fresh local produce is available year-round. But it means forgetting about zucchini and tomatoes.
At the Saturday market I gathered photos from my favorite maraîchers, or vendors, who also grow all their own produce. There’s plenty of variety, even in the dead of winter.
Take radishes. There are the red variety, like the first photo. But also black or blue.
What do you do with these giants? You can dice them up in a soup or slice or grate them to eat raw in a salad. Speaking of salad, there are many kinds of lettuce and such, including piles of single leaves of roquette (rocket or arugula), cresson (watercress), chicorée (chicory) frisée (curly endive) or escarole but not iceberg. No loss there.
I don’t count lettuce as a vegetable. It’s like a condiment, a nice thing to eat on the side, a crisp break between the main course and the cheese course, but you still need a vegetable, or you need to eat a truckload of lettuce. The Carnivore argues that a few tired* leaves of laitue are all you need, and that fish, poultry, eggs and dairy could possibly count as vegetables because they aren’t meat. Logical.
We even have kale in Carcassonne. Moving up in the world.
Kale may be new and trendy in France, but cabbage comes in many varieties and is cheap.
Did you know that calling somebody a cabbage is a term of endearment? Mon chou and p’tit chou are like saying “honey.” (Don’t call anybody miel in French!) The teacher’s pet is the chouchou. And a petit bout de chou is a small child.
Topinambour, or sunchoke, can substitute for potatoes, and are prepared the same way.
Alain and Juliette Fumanel‘s stand is another favorite. M. Fumanel is known to all as “Fufu,” and usually is in highly amusing conversation with his many friends and clients. And Mme. Fumanel is always very elegant. I go directly to their farm near Pont Rouge in summer for tomatoes and the other vegetables I put in my tomato sauce.
Check back on Friday for a special recipe using a purchase from the market: Swiss chard.
*Re “tired” lettuce: some people like to “fatigue” the salad by dressing it a few hours before the meal, so it isn’t as crisp. They actually do it on purpose.