Enjoy this delicate fruit delivered at home. You will receive the strawberry variety in season (magnum, gariguette, rone clery, cifloretten flair..)
Origin: France, Packaging: Paper tray or plastic tray Storage:Very fragile product. in their original packaging in the fridge. It is better to eat them within 1 day after receiving your order. Usage: Perfect dessert, they are already sweet so you don’t need to add sugar. You can add and the whipping cream on top. You can use them to make your own jam or include them in your dessert recipes.
Melon can be eaten at any moment during a meal, depending on individual tastes.
As a savoury starter, with Parma ham.
As a sweet starter, cut in half and filled with Port, Pineau or even Ricard* (*the excessive consumption of alcohol can damage your health)
As a main dish, fried with duck magrets or a red meat.
As a dessert, in fruit salads, as a sorbet or just as nice, in iced soups with a light syrup in which you have preserved fresh pieces of ginger.
This popular garden vegetable has a good combination of nutrients, including vitamins A, C, and K, folate, manganese, and potassium – all important for heart health. Most of these nutrients reside in the skin and the darker the zucchini, the more nutrients, especially beta-carotene and minerals. Like all summer squashes, zucchini are very low in calories and high in water content. Try some squash just lightly steamed rather than fried or in casseroles; you’ll enjoy the maximum of nutrients and retain the low calorie count.
Origin: France or Italy Packaging: Wooden crate or carton Storage: in the crisper 2 to 3 days after receiving your order. wash it before using it. Usage: steamed, baked, there are so many recipes to enjoy this amazing veggie. You can as well marinate it in oil or vinegar and enjoy it year long the Italian way.
Chocolate Mint is a medium growing mint reaching up to 60cm tall, with a spreading nature up to 60cm. The large ovate leaves are a bronze – dark green, with deep reddish-purple stems. The lilac-purple flowers appear in summer and open from the bottom of the false whorl, progressing to the top of the inflorescence.
The aroma and flavour are open to interpretation. Some people describe the taste as like peppermint with chocolate undertones, while others cannot detect the chocolate flavour at all. The parent plant is Peppermint, so this is the main flavour with the chocolate being a novelty. Nibbling the leaves is a sure way to find out whether your palate can detect the subtle difference.
The botanical name is Mentha x piperita for the Peppermint parent which is itself Mentha aquatica (Watermint) x Mentha spicata (Spearmint). In some references the full name given is Mentha x piperita f. citrata, because there are several flavoured mints developed from the same breeding. These include Basil Mint and Orange Mint.
Rhubarb, also known as pieplant, resembles a cherry-colored celery stalk with shaded leaves so enormous they look like deep-green elephant ears. For prepping, remove and discard leaves; trim off the bottom end of the stalk, wash in cold water and if stringy, peel. Only eat the stalks; the leaves contain oxalic acid and are poisonous. Rhubarb is revered for the sour perkiness it adds to sweet and savory dishes. Complimentary flavors include citrus, berries, cinnamon, nutmeg, ginger and vanilla.
Origin: France Packaging: non Storage: Wrap, unwashed, in plastic and refrigerate three to seven days. Or wash and chop, place in freezer containers, and freeze up to three months. Usage: Rhubarb has a tart, tangy flavor that makes for beautiful desserts, such as crumbles, tarts and pies.
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