It’s finally fully taken hold and Fall in the marchés. The stalls are filling up with squash and apples and the last tomatoes. I was excited to find one of my farmers with a whole pile of butternut squash (a rarity, still haven’t found acorn squash that wasn’t being sold as decoration from a florist shop.) and spotted a few green tomatoes which I had a hard time getting them to put in my bag. I love green tomatoes, especially for this, but I don’t think the French have figured out what to do with green tomatoes yet because they can’t seem to believe I’d want them! In the end, I could only get some that were partially green. Maybe next week! So here’s what we picked up and which is adding some Autumn to our menu this week:
– sweet red peppers
– butternut squash!
– bleu d’Auvergne (a mild bleu recommended for those, like me, who didn’t like blue cheese)
– green-ish heirloom tomatoes
– Reinette apples
– campari tomatoes
– ‘master’ bread
And here are a few meals those goodies will go into:
Cress salad with Turkey Breast, Roasted plums, and Bleu – Macaroni & Cheese with Butternut Squash and Sage – Lemon Eggplant Soup
I’ll also be using some things to stock up on summer flavor for the winter, like the basil to make pesto to freeze.
Last weekend was very busy and included a wonderful visit with a high school friend of mine and one of the famous boat rides up the Seine to see Paris by night. I may not be in love with Paris, but seeing it from this unusual perspective, I can see how I could love it. Time will tell!
I’ll be back tomorrow with a new favorite recipe for cooler weekend mornings!
4 thoughts on “Marché Photo of the Week”
Mmmmm…Yum! just beautiful! love the mac & cheese idea…to see if can get John-honey to try it! love & bisous! happy wednesday to you trois! m/d (not currently available – it’s 7:29am!) 🙂 XXX OOO
Date: Tue, 25 Sep 2012 12:54:23 +0000 To: firstname.lastname@example.org
Tis yum! I’ll let you know how I did it. xoxo!
What a lovely haul! Adding chunks of butternut or pumpkin to macaroni and cheese is one of my favorite tricks — along with sage and sauteed chard. The squash melts and turns the mac ‘n’ cheese a lovely orange color, comforting to those of us who grew up on Kraft 🙂
Love the idea of chard, too. I fried the sage and added it to the bread crumbs on top (hated it as a kid, love it now). Yum! Of course, I can’t get enough of fried sage…