From the category archives:

farmers markets

Looking at France …from afar and from within.

March 5, 2014 everyone

This timeless scene- the Basque charcutier Pierre Oteiza and a table of French fans. I had thought I would write a post about my  trip to the Salon d’Agriculture in Paris last week. You could call it the largest Producer’s market in France. Then I read David’s great photographic account on his blog here; I bow to his alacrity […]

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Let’s talk about charcuterie and how to learn to make it

February 9, 2014 Artisan Butchery & Charcuterie

I am looking at four students at the end of four weeks and one happy French farmer/butcher/teacher. These are the faces of accomplishment and I am proud that we help get them there. Can you picture yourself here? Working with year-old XL pigs (400 lb.), only salt and black pepper as seasoning, and the simple […]

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Christmas Cookies revisited- I heart chickpeas, chocolate & duckfat

December 20, 2012 everyone

Christmas Cookie Shopping list: Chickpeas Duckfat Black Chocolate Armagnac This week a local newspaper reporter asked me what was a typical American Christmas Dinner tradition.  From this corner of my French kitchen, I stumbled over the usual suspects: roast turkey- the French do that, too;  ravioli- my Italian family’s contribution; there’s always eggnog- try explaining […]

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Spring Market inspiration. Open your eyes!

May 6, 2012 Camont

Why go to the market? I mean the local farmer’s market, of course. Fresh, simple, direct- a bargain. Inspiring, colorful, nurturing- satisfaction. Diverse, diverting, fun- amused. All those words pop into my head when I think of the many very good markets I can throw a Gascon stone at from Camont. But versatility is reason I stay […]

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May Day ~ Mayday ~ M’aider: in a pickle

May 1, 2012 Camont

May Day. All is quiet this early morning but the vast aviary outside my kitchen door. In France, this first seasonal holiday, Labor Day, is the promise of Summer to be. Although it still smacks of worker’s right and labor issues, waving red flags or lily of the valley, it is just a very quiet day […]

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My Keeping Kitchen! A is for Asparagus

April 26, 2012 all recipes

I’ve always loved the term “a keeping kitchen.” Keeping Kitchen… a place for making food to keep for the winter. an edible way of keeping traditions alive. a gathering then sharing of abundant harvest. Over the years, I’ve referred to my French pantry, the way of keeping it stocked, and the very kitchen at Camont […]

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