One of the earliest types of cabbage to be harvested, it turns up in May. The taste is slightly sweet and is similar to white cabbage in early summer. The head is cone shaped – hence the name – and a bit more loosely packed than white cabbage. Cone cabbage is often green, but can be purple or red. Cone cabbage is more loosely packed than ordinary white cabbage and a bit more tender than many other types of cabbage.
Keep its shape when cooking by just halving it or cutting into large chunks. Put beautiful whole slices on each plate.
Most of the things you do with white cabbage you can do with cone cabbage too but do them with a bit more care. The fairly thin leaves work well in salads. Shred and lightly salt the cabbage and leave it to stand for a moment to soften. It will add more flavor. Cone cabbage is also good steamed, cooked in cream, fried/stir fried or in a gratin. Help it keep its attractive shape. Cut the head lengthwise and braise in stock with orange, for example. Cook with care until al dente, use a skewer to test. Drizzle with melted butter. Or béchamel sauce. Boil the cone cabbage in chunks, place in an ovenproof dish, top with olive oil and goat’s cheese and bake in the oven at 225°C for about 10 minutes. Make your own cabbage salad: Thinly slice cone cabbage. Mix a vinaigrette, maybe with some chili and lime in it. Toss the cabbage in the vinaigrette and leave to absorb. Serve with fresh coriander. Remove the leaves and place in a roomy dish with a little oil. Set the oven to approximately 90°C and roast overnight (the thicker the leaves, the lower temperature and more time you’ll need). It will be like crisps – but taste better.
Whole wedges of cone cabbage baked in the oven. Add flavor with olive oil and salt and serve with everything grilled.
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.
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
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.
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.
