Food & Recipes, Paris

Marché Photo of the Week

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:

-land cress

– basil

-red onions

– sweet red peppers

– butternut squash!

– bleu d’Auvergne (a mild bleu recommended for those, like me, who didn’t like blue cheese)

– cucumber

– green-ish heirloom tomatoes

– Reinette apples

– sage

– campari tomatoes

– eggplants

– sorrel

-purslane

– ‘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!

xo,

A.

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4 thoughts on “Marché Photo of the Week

  1. John LaBranche says:

    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: mainecoaster@hotmail.com

  2. 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…

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