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.
Lemon promotes hydration and keeps the skin healthy. They help ease digestion, prevents kidney stones and freshens breath. Lemons are a very good source of Vitamin C.
Tip:-Lemon mixed with honey and water acts as a detoxifying agent.
Don’t be surprised if they arrived with a green color! It is just because they didn’t receive a thermal chock because of the season but you can use them as regular lemons.
price is for 1kg (variable number of piece)
Origin: Italy or Spain Packaging: Paper Bag Storage: In warmer weather lemons are best kept in the fridge at least a week. Usage: Lemon can be used in a million different ways. The juice spices up a salad, is a classic ingredient in pancakes, is used in stuffings, drinks, cakes. The zest is full flavoured, and our lemons are unwaxed, so you can use it freely.
The cucumber is a member of the Cucurbitaceae family, along with squash and different kinds of melon. Cucumbers are high in water and low in calories, fat, cholesterol, and sodium.
Origin: France or Spain Packaging: Wooden crate or carton Storage: in the crisper 3 days after receiving your order. wash it before using it. Usage: in addition to any salad, in juice (add some lemon and ginger), with a special sauce cream + shallots + vinegar
Butternut Squash are bottle-shaped and have a finely textured bright orange flesh. Unlike Summer Squash, which are picked immaturely when the skins are tender, Butternut Squash have hard, thick skins. Thus, only the sweet flesh can be eaten. The delicious yellow meat is reminiscent of sweet potatoes and can actually replace them in most recipes.Butternut Squash is good source of vitamins A and C, potassium, and iron. You can easily integrate this vegetable into your diet because they can be used in a variety of different ways, whether they are baked, steamed, pureed, or cooked in soups and stews. Origin: France Packaging: None Storage: The hard skin protects the flesh and allows it to store longer than summer squash. Store Butternut Squash in a cool, preferably dark, well-ventilated area for up to 3 weeks. Wrap cut pieces in plastic and refrigerate up to five days. Usage: Excellent to make vegetarian spaguetti
Mesclun is a mix of assorted small young salad greens
Origin: France Packaging: Wooden crate or carton Storage: in the crisper 2 to 3 days after receiving your order. wash it before using it.We advise to keep it in a close container or to put it in a plastic bag, blow air inside and close it in order to increase the shelf life and keep it crispy. Dry well the salad if you wash it before putting it in the fridge. Usage: Classic in salad with one of our premium oil and vinegar , shallots and goat cheese, feta or smoked salmon. About 50 to 80g per person.
Walnuts are one of the most popular and versatile of all nuts. When picked young, they’re known as wet and their milky white kernels are mainly used for pickling. Far more common is the dried nut, either shelled or unshelled. The brown-skinned kernel has a ridged surface, which looks like two halves of the brain.
Origin: France Packaging: Wooden crate or carton Storage: in the fridge if you want to increase the shelf life. Usage: Slightly bitter in flavour, walnuts are good eaten raw or cooked, in either sweet or savoury dishes, and are particularly useful for baking..
