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Red Cabbage – Laurent Berrurier
$175 by piece
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.
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 pattypan squash is also known as scallop squash, sunburst squash, granny squash, custard marrow, custard squash, cibleme in Cajun French, white squash, scallopini or simply “squash” in Australian English. Patty pan squash comes in yellow, green, and white varieties. Patty pan or scallop squash is a tender summer squash, like zucchini or yellow squash. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter.
Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, coated and fried until golden brown, or simply boiled. In Polish cuisine, they are pickled in sweet vinegar.
Origin: France Packaging: None Storage: The hard skin protects the flesh and allows it to store longer than summer squash. Store Patidou 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: The patidou turned out to be delicious roasted and mashed with some butter and spices including nutmeg and Caribbean colombo powder, which is a kind of curry powder. The flesh has a distinct flavor of chestnuts and isn’t as sweet as some other squashes. Squash can be enjoyed in many ways- usually preparation involves extensive baking to soften the squash and then you can do whatever you please once the flesh is tender.
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..
French sandy carrots also known as ‘Carotte de Sables’ are the very special vegetable found growing all along the beautiful coast of La Manche in a tiny coastal area in Normandy. Here, where Sand isn’t just for sandcastles, they use this favourite seaside town to grow a very special carrot.
Known in France as ‘carotte de sables’ or ‘sand carrots’, they are sweet, crunchy and slightly tender and grown using seaweed as their primary fertilizer. The sandy soil gives the carrots perfect drainage, they have little or no core and this results in excellent flavour. They are appreciated by the French as well as us as the very best variety of carrot and are sold with their light sand coating as proof of origin. They are more expensive than regular carrots, but that is expected once you have tasted them.
Origin: France Packaging: Kraft bag Storage: in the fridge. They can be kept at least 1 week at least. Usage: Raw or cooked, you will appreciate their amazing taste
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.