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.
Herbal and earthy, firm and crisp, green beans are universal favorites. They are a classic side dish served on their own — simply steam, sauté, or boil them (we like to add a little butter and lemon). Their texture also stands up to long cooking in dishes like casseroles and stews.
Origin: France, Italy or Spain Packaging: Kraft bag 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: 160g to 200g per person, perfect boiled or steamed
Saturn peaches are flatter than fruit of more popular peach varieties. Their skin is yellow and red, and they are less fuzzy than many other peaches. The inside of the Saturn peach is pale yellow to white in appearance. They are harvested in late spring through the end of summer.Saturn peaches are usually sweeter than other peaches, but still have a recognisable peach taste. They are said to be more complex-tasting and flavorful, often described as possessing undertones of almond.[
Origin: Spain Packaging: kraft paper Storage: Donut peaches purchased hard-ripe will ripen if you leave them out on the counter, un-refrigerated, for two or three days. Put them in a brown paper bag to hasten the process. Don’t refrigerate though until they’re fully ripe, and then don’t keep them in the refrigerator for more than a day or two. Usage: eat them straight away or cook them to create delicious recipes
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.
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.
