A perennial tuber from south America which looks like a potato, grows like a Jerusalem artichoke, and tastes a bit like a pear. In French named “poire de terre”, Yacon is also refreshingly juicy. “Yacon” means “water root” in the Inca language and its tubers were historically highly valued as a wild source of thirst-quenching refreshment for travellers. The liquid can also be drawn off and concentrated to produce yacon syrup. As with Jerusalem artichokes, yacon tubers are rich in an indigestible sugar – inulin – meaning that the syrup they form has all the sweetness of honey or other plant-derived sweeteners like maple syrup, but without the calories. Yacon also benefits the bacteria in the intestinal tract and colon that boost the immune system and aid digestion. This potential as a dietary aid and as a source of sweetness for diabetics has led to yacon being grown more widely, especially in the USA.
Fresh out of the ground yacon is very much like a baking potato to look at. However its flavour is a little strange for what you might expect from an underground tuber – it’s like a sweet cross between early apples, watermelon and very mild celery, with a touch of pear. Mildly flavoured raw when first dug, it’s the texture as much as the taste which sets yacon apart. The tubers have that fine texture of water chestnuts. They don’t quite collapse as such – they’ve more resistance than that – but, like a very fine sorbet, they do sort of give in.
Laurent Berrurier cultivates his vegetables from île-de-France with great success. He is the only market gardener who belong to the Académie culinaire de France. He was the recent finalist in the fourth edition île-de-France Heritage Prize of regional food innovation competition. The gardener is well-known to Parisian Chefs and is also a proud supplier for Chef Yannick Alléno. Laurent Berrurier is specialist in the production of forgotten vegetables from Ile-de-France. Cabbages, asparagus, leeks, dandelions, the market gardener supplies his entire production to the great Parisian chefs. There are over 200 varieties of vegetables in all.
We are very proud to get those natural jewels selected by Laurent and delivered to your doorstep.
The grenaille potato has a fine, aromatic taste, even with a hint of sweetness. It is an early, firm waxy potato with a thin skin.
Origin: France Packaging: Wooden crate or carton Storage: in the fridge if you want to increase the shelf life. You can put some fruits in the middle of them to decrease the process of germination. They can be kept at least 1 week. Usage: They are ideal for roastedand sauté potatoes. It is not necessary to peel them.
There’s nothing quite like eating a juicy, delicious bowl of blueberries on a warm summer day. Not only do these seasonal delights taste good, but they are also packed with a variety of good-for-you nutrients. You can share our special packages with your friends or neighbors!
Origin: France, Spain or Portugal Packaging: Paper tray with cellulose film to protect or plastic trays Storage: in their original packaging in the fridge. It is better to eat them within 3 to 4 days after receiving your order as they are fragile. 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.
Mushrooms are a good source of B vitamins, protein, copper, potassium, zinc and selenium. All essential minerals to a healthy diet. Mushrooms are also a rich in dietary fiber and are low in both saturated and unsaturated fat. Dietary fiber helps stimulate digestion, relieving constipation problems.
Origin: France or Netherland Packaging: Kraft bag Storage: in the fridge up to 1 week Usage: Excellent in salad or cooked to go along with your favourite pasta or rice dish
Turnips are a popular root vegetable of European origin related to the cabbage and radish. Inside its delightful thin skin is the crisp white fleshy root. Although turnips sometimes have a yellowish flesh, the majority are bright white. Turnip leaves are slightly hairy, yet still edible, called turnip greens. You will receive golden ball or purple one depending of the availability.
Origin: France or Italy Packaging: Paper bag Storage: Refrigerate, unwashed in a plastic bag up to 10 days. Turnips should be scrubbed with a brush under running water, prior to use. There is no need to peel or cook if the skin is thin. Usage: Enjoy fresh turnips just as you would a carrot, a delightful substitute. They are quite tasty backed with grated cheese or in a cooked salad.