Chard is very popular in Provence and can be found in the markets, almost the year round. Though similar tasting to spinach, it is unrelated and belongs to the same family as beetroot and sugar beet. It is rich in calcium and iron as well as vitemine C and B9, so Chard tart or Tarte aux Blettes Salées[Read More]
Archives for 2014
Asparagus Soup made from the woody stems
Asparagus has just started to appear in the markets in Provence. I love asparagus and even though it's the beginning of the season and therefore still a little pricey, I can't resist buying a lovely big bunch. The French like the white asparagus which are grown in Asparagus Soup made from the woody stems[Read More]
japanese farm food by Nancy Singleton Hachisu
In early 2011 I attended a foodblog conference in Cancun, Mexico. One of the attendees was Nancy Singleton Hachisu. She had flown in from rural Japan, Saitama, where she lives on an organic farm with her Japanese husband and three sons. Originally from Atherton, California, japanese farm food by Nancy Singleton Hachisu[Read More]
Schmaltz
schmaltz also schmalz (shmälts) n. 1. Informal a. Excessively sentimental art or music. b. Maudlin sentimentality. 2. Liquid fat, especially chicken fat. [Yiddish shmalts, animal fat, sentimentality, from Middle High German smalz, animal fat, from Old High German; Schmaltz[Read More]