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.
This organic garlic has rich garlic flavor & a lingering heat that softens & sweetens when cooked.
Price is per 250g
Origin: France or Spain Packaging: Tray Storage: mesh bag is ideal. In hot or humid areas, garlic may be best stored in the fridge to avoid the humidity; it isn’t ideal, as the flavour is diminished. For longer storage, garlic may be easily frozen. Usage: We love White in our pesto, sauces & roasts.
Nectarines, like peaches, originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They were grown in Great Britain in the late 16th or early 17th centuries and introduced to America by the Spanish.
Contrary to popular belief, they are not a cross between a Peach and a Plum. Nectarines are very closely related to peaches and in fact, only differ by the gene that creates the “fuzz” on the outside of a peach. By allowing firm nectarines to sit at room temperature until soft to the touch, they will become increasingly juicy and sweet.
Origin: Spain or France Packaging: Paper bag Storage: Store at room temperature for up to one week after ripening. Most stone fruit may be refrigerated to stop the ripening process. Usage: Besides cobblers, pies and tarts, the texture of nectarines also makes them ideal for sautéing and grilling. Try them on the BBQ with your favorite sauce for a mouth watering surprise.
All fresh spinach can be eaten raw. You’ll need to cut it up as it will be tougher and stringy. Always eat raw vegetables whenever possible, as they won’t have lost any of their vitamins. Cooked spinash are delicious , especially mixed with fresh cheese or cream!
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 , and fresh goat cheese, brocciu, feta or smoked salmon. Wash them, shake the excess water off (if you plan to stir-fry it or eat it raw in a salad, you should pat it dry with kitchen paper, too). Older spinach may have tough stems – cut these off. If the rib of the leaf is particularly big, fold the leaf in half lengthways with the rib facing outwards, then tear it away from the leaf.
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.
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: Tto enjoye mashed, roasted