It is a recipe that tastes good and smells my childhood. A nice mixture between my dad'pissaladiere with my Mum'puff pastry.



A pissaladière with Breton onions... The pissaladière is a type of pizza, a white one without tomato sauce, done with onions on a bread dough. Usually anchovies are also part of this pie.
The way I do it is a bit different : I use Breton onions, the one from Roscoff, called oignons rosés or may be the Johnny'onions.
They are quite good for this onion pie... because they're sweet. Like South European onions. You need to cook them a really long time... I don't use bread dough but puff pastry instead. It's not "the real one" but it is good !

Time: two hours for the onions and cook about 45 minutes for the onions'pie.

Ingredients
2 to 3 kilograms of onions (it has to become pureed)
A little olive oil
Black olives

One to two hours of gentle cooking.
The tart should be well covered with a thick layer of onions ... more than one centimeter ... au moins. At least. Onions reduce very slowly until it becomes very soft, almost like a puree and the colour becomes khaki brown.

Ingredients for the puff pastry (pate feuilletée) to a 30cm pie
wooden spoon
160g flour
half or 80 g butter
1 tablespoon olive oil
a small glass of very cold water

Cut butter into pieces (2cm to 1) in the flour. Pour the oil. Mix. Add water little by little and mix (no fingers but with a wooden spoon) until dough is held (not necessarily very well but it does not matter).
Avoid putting too much water, your dough will be hard. And do not touch the dough with fingers. These are the two secrets to succeed for a pate feuilletée !
Pour your dough on the table and with a rolling pin, spread roughly.
Fold it again and spread...with rolling pin. Repeat this operation 5 to 6 times. Fold one last time and store at least 15 minutes in refrigerator. The more you've folded your dough, the better the puff!
When the time expired, spread the dough and pour over your onions and black olives. For 45 minutes ... Your puff pastry is done.
Enjoy with a green salad.

Read it in French : Tarte aux oignons rosés de Roscoff sans anchois

The idea is pharaonic ...
its size first: a breton valley with monumental statues (over 3 meters high) .... and its number: 1000 granite Saints ....
What a job! Most of them are still invisible, they are waiting for the sculptors to create them...

The project of the association, is to create an Easter island, a Breton one for the 3rd millennium … to glorify the memory of 1500 years of popular Breton culture ... and to protect the identity of the region.

The first Patron Saints to be carved are those who helped for the Christianization of Britain.
At St. Pol de Leon, during the summer of 2009, artists began to carve the granite and St. Pol was born. 6 other saints of Christianity have followed: Pattern, Malo, Brieuc, Corentin Tugdual and Samson. Each one done by a different artist ...

These works of art were looking for a place to stay : 9 cities have been competing to receive the project. And the city of Carnoët , central Britain, (a few kilometers from Carhaix), won the bet.

After a summer on the coast, the statues returned to their final home, the elected site Tossen Sant Gweltaz .... And the valley began to be inhabited.
The project continues ... There are still a few (!) dozens of carving statues to be done to "feed" the valley. Sponsorship (each statue-menhir is funded by a company) must allow sculptors, each year make their works in granite. From May to September, each month, 8 artists will carve a Catholic patron saint with its attributes (about forty a year). If you want to compete, go on ! The sculpture competition will go on for a while !

The association hopes to attract thousands of visitors and be a cultural crossroads site (Welsh, Irish, Cornish, Breton ...). A center of information and documentation about the Middle Ages (time when the Saints arrived in Britain), the reconstruction of a Celtic monastery and a stage to receive theatrical, musical ... will be created too.

The idea is certainly very good ... and very ambitious, for sure. An arts center to attract hikers from everywhere with a unique site in France, even in the world .... in the Center of Brittany .... (according to the Tourism Committee of Britain, visitors come overwhelmingly in the region to enjoy the coastline, coasts and sea ..). To divert the flow to the inside of Brittany, you need at least a mammoth project ... The musical festival in Carhaix, festival des vieilles charrues, is a good example of success, it is one of the biggest music scene in France...

I went to see ... this winter, these carved megaliths. It is not easy to find them... There was no sign for the precious valley. I was a bit lost in Carnoët when a nice lady told me where to go. It's in the land, park in front of a beautiful church with a beautiful Calvary and after a few meters, you'll arrive at the place which hosts the statues.

The three-meters high statues watch you from the top of the hill.
But for now, the Saints seem to be standing there ... ! and wait for friends! ... May be this outdoor celtic park in Brittany will be competing with Disneyland Paris!

Read this article in French : la vallée des saints : 1000 statues à Carnoët (Bretagne)

New Year... the time of good resolutions for everyone .... But they are not all easy to achieve ... Tobacco addiction, you know what I mean ?

There are so many methods for quitting smoking : some tips to succeed smoking cessation...

The more conventional methods rely on substitutes:
There are the traditional nicotine patch that are applied to the skin for a variable time : 16 or 24 hours depending on your addiction to nicotine and according to your needs and dependance.
The best way is to answer a few questions before choosing the "good" patch ... I have tried this method, it works.
Be careful not to play with your addiction, don't forget to use the patch at the right time because if you're late, you may suffer a crisis of lack, the nervousness or the temptation too strong to go back to a cigarette!
The patch needs over an hour to fitfull your body with nicotine !
Gums can help if you were late and therefore nervous to wait for the fulfitment of nicotine !

To quit smoking, you can try other cigarettes ... done with a mix of plants! Just in cases of emergency, the taste is no good but the gesture of smoking without nicotine will help you through !

The homeopathy offers kits to smokers : small white balls, homeopathic granules do miracles and cures you from your bad habit. Yes, the various tubes relieve your symptoms: loss, restlessness, urge to snack (even eat !)
The advantage of the white balls are that they will occupy your mouth and (as the desire does not last for hours), it should help you to avoid once more a smoke.

There are other methods: hypnosis. It does not work on everyone but for those susceptible, it is a good help. Several sessions are necessary to win the game !

More local approach, the magnetizer .... In Britain, there are still some... for shingles, to heal the baby teeth that grow painfully or for smokers ...

You may succeed trying a change of habit, to break your daily routine a few days... a method that lasts 7 days, a sort of diet, a body purification ... For one week, you change your diet: 1 day, dried fruits, fresh fruits the 2nd, 3rd day steamed vegetables and fruits .... and you focus more on what you eat (or what you miss) than on cigarettes .... Avoid weight by the same time.....

There is also the method of Allen Carr, who in his book The Simple Way to stop smoking convince you that smoking is not fun ... You read his method and over the pages, your aversion to cigarette is confirmed ...
The author is a former smoker (4 packs a day) he knows his subject well and all the pitfalls of "cigarette", the failed attempts...
You can visit the centers Allen Carr to meet people who are in the same process. You won't fell alone and lost in your addiction... So many people are like yourself...50% success says Wikipedia.

The best way to say bye bye to smoking is to combine several methods, will will also help remember that it is not easy … I know, I tried several times and managed ... for now. My smoking addiction is gone. HAPPY NEW YEAR.

Read this article in French : Méthodes et méthode pour arrêter de fumer

Yes... in these unstable times, climate changes and warm worries, how to find the ecologically correct ?

With the Copenhagen summit, one is forced to wonder and to ask questions and to look all over, in front, below, above and on the sides to try to find an answer! Have you any tips to reduce your environmental impact, your carbon emissions?

Have you ever wondered what is your carbon footprint ? in CO2 ? in tonnes of carbon ? in greenhouse gas ? in carbon credits ? In other words, are you more methane? Or carbon dioxide?

Who do you think won the prize (carbon credits) from these competitors?

1 - Our first volunteer is a French, he has a good job in a big business, his house is heated with wood, he uses low consumption lamps and takes all morning his bike (10 miles to go and 10 return) to reach his workplace. 4 times a year he flights from Paris to New York ... for his work!

2 - Our second candidate is a 4 wheel vehicule Canadian driver. He lives on the coast. He goes hunting every weekend in a forest 30 kilometers from home. He has a wind turbine in his garden. And during the summer time, he likes to stay home and enjoy the sea... No need for vacation far away.

3 - The third competitor is a she : a hiker, a walker, retired, who abandoned her car long ago and only uses public transport to go around.
Vegetarian, she also stopped eating fish and buys only local products. She lives in an appartment with high isolation. Her delight is to hike in the Atlas of Morocco, in the Andes of South America ...

4 - Our fourth participant is a young American student. He has long forgotten the paper and handles all correspondence, invoices and other items through Internet.
He has no car, travels by bus or bicycle, depending. No more trips, he prefers to surf the net ... and pee (sic) in the shower. Only a small pleasure red bleeding meat .... once a day ....

5 – Fifth candidate: a young couple who lives in an old house. Far from a big city, they organize with their neighbors by carpooling to work. A small garden for vegetables, furniture made of recycled materials...They can not stand the cold and live in an apartment warm heated ... 25° ...

The results of the competition are as follows : consumption of carbon credits
- 250 kg of beef, 100 kg calf (candidate 4)
- 12 000 km of city car or 8500 miles per year with a four wheel vehicule (candidate 2)
- A year of fuel heating, 3 years of electric heating (candidate 5)
- A flight from Paris to New York (candidate 1 and 3)
Result: they all won the race ...

I did the test ... to calculate the ecological footprint for myself and family ...
It's easy to do, interesting and only takes a few minutes.
Currently the average footprint of a French is 4.9 hectares, 9.2 hectares for an American and 1.4 hectare for an African. The footprint for sustainable living all that well on this land is 2.1 hectares.

Read this article in French : Consommation de tonnes de carbone de C02 ou de gaz carbonique

Here is a recipe for a cookie that crumbles... at least it did for my first try...

Germans do all sorts of small cakes and biscuits for Christmas. The second recipe, Linzer torte, can be kept longer, at least 8 days before being eaten. But it is hard to keep it that long. At your calendars to be ready for Xmas !

Here are two recipes for sweets, recipes brought from my last stay with my German friend. real ones from natives, easy to do. Exclusive! And still without pictures ... My computer is still out of order with pictures.

Ingredients
50 grams of dark chocolate
50 grams of walnuts
60 grams flour
30 grams sugar
60 grams butter
1 teaspoon of spices (clove and pepper)
Cooking time: 15 minutes

Finely chop the chocolate and nuts into pieces. Put in a bowl. Flour, sugar, butter cut into small pieces and spices are to be added to the nuts and chocolate mixture.
Put your hands and mix until a smooth dough, which held together.
Roll the dough into rolls 2, 3 cm.
Cover and refrigerate for an hour.
After the break, preheat oven to 200 (6 / 7)
Cut into pieces and cook 15 minutes.
Leave it to cool down and dry before serving.

(which is originally an Austrian recipe!)

Ingredients
170 g butter at room temperature
170 grams sugar
1 egg (white and yolk separated)
100 g crushed hazelnuts
200g flour
1 packet yeast
1 teaspoon cocoa powder
1 teaspoon cinnamon
1 to 2 tablespoons brandy
120 grams of rosehip jam (but I have made it with raspberry jam)
1 tablespoon milk
Icing sugar
Cooking time: 30 minutes

Melt butter. Mix sugar, flour, egg white, yeast, chocolate and spices. Add butter. Then the alcohol. If the dough sticks, add a little flour.
Cover and let stand one hour in the fridge. Not too much because after it was very hard to spread.
Preheat oven to 200 (6 / 7).
Take half or a little more dough and roll to put it in the pie dish. Spread generously with jam. Leave the edges without jam and cover with dough.

With the remaining dough make strips and lie them on the jam.
Brush with milk mixed with egg yolk.
Bake 30 minutes. I burned my first torte, be careful it cooks fast.
Sprinkle with icing sugar out of the oven, wrap and try to keep fresh for several days. To be able to enjoy it during the Christmas week ...

Read this article in French : Recette de Noel : sablés chocolatés aux noix et Linzertorte

My regular readers may have noticed that my last posts have no picture ...
And yes that's the mystery of the computer system, my PC has some shortcomings, a failure ... A screen full of colored stripes... Horror, all my photos are in, in my computer (and many other things too). How to fix my computer? Calls here and there, tips but no solutions that work for now ... I dare not even imagine if I must take it to repair ....
So, I use my little one.... And I make notes without pictures!

For these two activities watch the weather forecast and be a little prepared in advance, waiting for the winter and rain in Small Britain.
You need some material ... straight branches, rather thick (1.5 cm diameter) and nuts you did harvest in September.

For the rest, wait for a good winter weather forecast and a nice rainy weekend ... Wait for THE sunday until you hear "what we do, it's raining ..." .

So what do we start with : recipe or branches?

Free activity for kids with branches of hazel : dwarfs and other colored snowmen

This DIY needs :
Secateurs
A long branch of hazel
A knife without tooth
Markers
Cotton

Cut your branch into pieces. Cut the heads and hats. Paint and draw faces.
You can also make another craft such as a family, a small dwarf with a beard, a dress ...


Hazel can also be used to make a bow, it is flexible ... but I do not know yet how to make the arrows ...



In Germany for the Christmas period, very different cakes, biscuits and shortbread cookies are made. It is a recipe from my girlfriend living in Freiburg.

This recipe has a nice taste of chocolate and are similar to gingerbread cakes topped with chocolate... The good ones for this Christmas period.



Ingredients
60 grams of dark chocolate
60 g butter
3 eggs
80 g sugar
1 teaspoon cinnamon
60 g flour
60g hazelnuts coarsely crushed

For the frosting
80 g chocolate
Icing sugar to sprinkle
Baking time : 30 minutes

Preheat oven to 180 ° (6).
Coarsely grind nuts.
Melt butter and chocolate.
Meanwhile, mix sugar and eggs. Add flour, cinnamon and nuts. Then the chocolate-butter mixture. Mix well.
Cover your dish (square or rectangle) of a baking sheet.
Pour your dough and spread on a regular basis (thin layer). Bake for 30 minutes.
Once baked, melt chocolate and pour over the square cake and spread. Sprinkle with icing sugar. Wait to cool and cut into small pieces.
Read this article in French : Activités pour les jours de pluie

Why should we have an hazel in our garden ? Or at least in our surroundings... A canal for example.... It is nice in September to go and collect the fruits.....

The hazel bushes are very useful ... Yes, yes ... and they have many advantages ... and are used to
- occupy your children during the Sunday rain
- train you to do the diviner
- enjoy the German Christmas shortbread cakes
- be a great teacher and show your children the Nutella is done, (kidding but Nutella buys tons of hazelnuts -13% of the chocolate spread ...)

Early history
The little shrub ... fine and delicate ... becomes a tree with many branches when growing. 8000 years ago, whole forests of hazels were covering Europe ... And then the climate changed and 500 years later, the trees were hunted by the oaks, elms and other limes... Briefly, our prehistoric forest has disappeared ... except in Poland where it remains in the Bialowieza National Park ...

I digress, I digress ...
It is not an endangered species...There are still hazels in our country.

Why plant a hazel tree in the garden?
- To collect hazelnuts
- To have an hedge that protects the crosps against the winds
- To know if you have dowser's gifts! (it works, my man has the "gift", just use a branch of hazel cut like a fork and wait !)
- To avoid the lightning when it is planted near a house (this was said once, but I did not try)
-To play on Sunday with your children

When will it get nuts?
Druids gave me the answer with their alphabet of trees. It's the 9th, 9 as the number of years for a tree, a hazel to bear fruits. Harvest in autumn.

Otherwise the main producers are Turkey, they dominate the market.

How to keep the nuts?
Be careful to keep them because very often someone, when you're not around, will enjoy them for you...
Harvest and dry on a dry place.

Read this article in French : Noisetiers et noisettes : de la haie contre les vents au Nutella

Cauliflower is mainly Breton in France: 75% of the French production comes from the North coast of Brittany, also called the golden belt.
If you're touring by there, you'll see signs: Prince de Bretagne (the main supplier of cauliflowers here) has many partners that deals with their vegetables : restaurants, shops... And probably those you get over the Channel come from here and are send by the Brittany Ferries from Roscoff.

Caulyflower has a second name Cyprus cabbage... because... even if it was known during the Roman time, the culture of the vegetable declined and disapeared until the late Middle Ages... It was brought back probably from Cyprus and called then coleworts Cyprus.

West of France today dominates the French market ... There are also varieties of purple or orange.
Cauliflower can be eaten from September to January. It is a good autumn vegetable, ideal for weight watchers (full of water, low in calories and rich in vitamin C and B9, the famous folate for pregnant women).

Cooking
Cabbage is not appreciated by everybody ... Because some people don't supporter well, they suffer from flatulence ...
Well, you have two solutions:
- Growing it in the garden, collect and eat it the same day ... It won't bother you...
- The second, for almost anyone, is to cook your cabbage in two waters. It will be more digestible. And to keep it white, add lemon to the cooking water.

Conservation
You can eat the leaves of cauliflower. Cut them into small pieces for the same cooking time as the cabbage.
These recipes are possible with cabbage or broccoli Romanesco or both.
My great grand father was Italian... I do like these two ways of eating it but they're unusual... Italian cuisine...



Baked Italian meal with Cauliflower

It is a sort of gratin made with an olive oil bechamel with thyme.

Ingredients
1 medium cauliflower
Butter
Crumbs
100g grated cheese

For the sauce

3 tablespoons flour
2 cups cooking water
5 tablespoons olive oil
Thyme (1 tablespoon dried thyme or a little less fresh)
Salt
Cut leaves, wash the cabbage and separate the bunches. Let it boil in salted water. If you are cooking with two waters, the second (5 to 10 minutes depending on cabbage) for a cooking al dente.
Cook it in butter.
Meanwhile, prepare sauce. Warm the oil. Remove from heat, mix the flour, cooking water, a pinch of salt and thyme. It's a sort of bechamel sauce.
When the sauce is homogeneous, pour over the cauliflower. Sprinkle with grated cheese and some breadcrumbs.
Bake for 20 minutes at 6 (180 °) until a beautiful golden crust.

Italian cooking : cauliflower with olives and provolone

Ingredients
1 cauliflower (good size)
150 g provolone (Italian cheese)
100 grams of black olives
1 onion
1 glass red wine
Olive Oil
Salt
Pepper
Toast

Wash and separate cauliflower parts.
Cut into thin slices provolone and onion.
Pit the olives and cut them into pieces.
Put in a saucepan with oil, onion, a layer of cabbage, some slices of provolone and pieces of olives. Spice with salt and pepper.
Repeat with remaining ingredients. Sprinkle with oil and add the diluted wine with a glass of water.
Put the saucepan on the stove and cook over low heat for an hour. Avoid cooking too fast. If during the cooking liquid has evaporated add boiling water. Cauliflower should be tender.
Serve with toasted bread and a salad of beans and julienne carrots.

Read this post in French : Deux recettes à base de choux-fleurs au four ou à la casserole

Even if China and India share 70% of the world production, three-quarters of the French production of cauliflower are grown in the North West of France, on the breton coast ... If you arrive with the ferry at Roscoff, you'll see fields of cauliflowers everywhere... Prince de Bretagne the main supplier of vegetables of the region...



Cauliflower belongs to the very, very, large cabbage family ... that have so many different colors, shapes and even sizes. Cabbage season never stops... all year long...

Origins
Asia Minor. Cabbage is a very old food already eaten by prehistoric people ... Cauliflower disappears however in Europe after the Roman time and reappeared in Italy in the late Middle Ages. In France, it is cultivated again in the 17th C. In England, a bit earlier...

Vitamins and co
This vegetable plant has many advantages: rich in vitamin C (good for healthy bones, cartilage, teeth and gums ... It also protects against infections, promotes the absorption of iron content in plants and accelerates healing. ) It was good for sailors wishing to fight against scurvy (No fresh food on boats for days...a lack of vitamin C makes you loose your teeth!).
Studies say that cauliflower is also appreciated against cancers (lung, ovary and kidney). And good for pregnant women (contents folate (vitamin B9 used for the growth and development of the fetus ...).
It is a low calorie vegetable (high content of water: 20 calories per 100 grams).

Culture and Consumption
It is an annual plant. Thanks to the mild climate of the region of Roscoff, we can eat them September to January.

How to choose a cauliflower
A fresh one will have still green water-soaked leaves and a white heart...
But ... very often, unfortunatly, the cauliflower arriving in our plates has done a long journey before ending in a saucepan of boiling water... Leaves are all dried, the white is often spotted (these are signs of decay).
However ... It is a very good food that I recommend as a dipping appetizer

Italian raw cauliflower recipe in spicy sauce

Ingredients
a cauliflower 800 g
Chopped parsley
Anchovies thinly cut
Juice of half a lemon
100g butter
Salt

For this recipe, the ideal is to have a cauliflower extremely fresh, white, with no trace of passing time ...
Remove leaves, divide the clumps of cabbage and soak in salted water.
In a saucepan, melt butter, add anchovies that you've previously cut into thin slices and parsley. After a few minutes, remove from heat.
Drain the cauliflower florets and arrange in a dish, pour sauce and lemon juice.
Serve as appetizer ...

Read this article in French : Le chou-fleur de Bretagne

Menez-Bre, this is the breton name of one the highest mountains of Brittany... 302 meters high ! Yes, and I climbed it... the rise of Menez-Bre it's 18% ... of fatigue... or of great pleasure...



Menez-Bre means sacred mountain in breton language (z is sometimes pronounced sometimes not depending on the corner of Britain you live in). It is a beautiful hill where St. Hervé chapel is built.
It is located in the middle of Brittany, a bit North, and it is surrounded by three villages Louargat, Pédernec and Tréglamus.
It can be hiked up from all sides and down on the opposite. And then walk the road, that returns to your starting point.
At the top, the Chapel Saint Hervé dominates the landscape and you will guess, through an orientation table, the different points of the land ... Monts d'Arrée ? Pink granite coast ?

A legend says that Conomor, the breton Bluebeard, was judged here... And it is also there that Gwench'lan, a prophet and a bard of the 5th C, (who refused to convert to Catholicism and had therefore his eyes gouged out, who was an enemy of Christians but a lover of birds) has been buried here after the battle against St. Hervé.
Hence the chapel Saint Hervé, symbol of the winner ! Parts of the building date from the 16th, 17th and 18th C, it has often been rebuilt.



It used to be a place of an important pilgrimage - but it is now unfortunately closed most of the time.

Let me tell you ... the history of Saint Hervé and this French first name.... and its chapel.
He is one of the few saints from Brittany to be born here in Britain in the 6th C. Blind since birth, God would not let him see the deceptive appearances of the world, he became a hermit and was always moving with a wolf. He was also a very popular confessor all over Brittany. He is also a holy bard and exorcist.

A bard ... He is the patron saint of Breton musicians and singers. That is why the Breton bards gathered here all night to pray ... And exorcist …Demons... watch out ! In fact, the 18th C exorcism sessions were held here on the sacred mountain.

One episode is often reported : a priest, Guillermic climbed the hill barefoot reciting prayers... Before him, many exorcists came here to celebrate a Mass at midnight to scare away evil spirits.

Saint Hervé is used to cure anxiety, fears or even depression.
This patron has also sparked a source close to the Chapel (300 meters East) where sick children were plunged to heal.
Many believers suffering from eye diseases or scalp came also on pilgrimage ... to be cured.
Finally, he has composed a the famous breton song the Paradise (Ar Baradoz). Hervé is celebrated June 17.

The Menez-Bre is also, since the Middle Ages, renowned for its horse fairs that stopped in the 1960s.



Hike on the village Louargat... too.
First, because the stones village is nice. And because you will find other excuses to walk around : or rather the menhir Pergat a few kilometers away from downtown. It is one of the highest menhirs in Europe, 7 to 10 meters according to sources.
And another smaller is quite weard... Put your back against the great menhir (don't wear nylon), look at the small menhir, a field of lines of force is created. your hair will tend to stand on your head.

There is also a mound (not easy to find ... I have not found any info about him) is in the opposite direction.

There are also many churches and chapels (Saint Eloi, Our Lady of Snow, St. John, St. Fiacre, Saint Paul, Saint-Sylvestre ...) in this town.

Why not spend a weekend here...
You can choose between accommodation in a cottage very close to the chapel of St. Hervé, or you can pitch your tent in a campsite within the Park of the Manor of Cleuziou (15th – 18thC).
You can even decorate your dishes or salads with herbs gathered in their garden ... Fun, no !



Read this article in French : Week-end de randonnées dans les montagnes de Bretagne : escapade dans le Trégor

Noël en France ! Christmas in France, in Brittany!... Why not ... ? A short weekend break for Xmas ! Cold is not too fierce and tourists are not too many… It’s the best time to enjoy historical places and avoid the scuffle...
If you’re visiting the western part of France, have a look at the Christmas markets.

Even if this is not something traditionally Breton, Christmas markets are many across Britain today ...
It used to be a German tradition in the Middle Ages. One of the older one is known since the 14th C, dates in honor of San Nicolas ... the equivalent of Father Christmas.

And it is in the 90s that the idea is spreading and that those markets are becoming more common in Europe. And elsewhere ... Germans who have emigrated to the New World began to disseminate the idea in America.

Originally the market was celebrating the Christ child and began just some days before Christmas. Today it lasts several days to almost the entire month of December, according to the capacity of each municipality. By cons, it stops on Christmas Day and until December of next year.
These markets are on hold on the main square or on a few pedestrian streets and gather animations, stands of handycrafts, merchants, food ... and lots of entertainment and music.

Outdoor booths are everywhere. Have a break from Christmas shopping, enjoy vin chaud (mulled wine with cinnamon) found on all the Christmas markets or eat something very rich that will heat you up in the cold weather ... It is also the opportunity to buy another gift, but a more original, handmade by a local craftsman ... or discover specialties other French regions.

And then enjoy Christmas animations often for children. Or Santa Claus who is lost in the corner ...

In our region, Brittany, there are many Christmas markets: Rennes for example, has two, one on the Parliament Square where you can eat, you warm up with a good wine with cinnamon and Alsace specialties, another one that is not called Christmas market Place Hoche is a gathering of craftmen from here and abroad. We have a third market in Colombier.

Each department and most city hosts a market ... If you want to visit one and know its opening days and animations… try the links… The Regional Tourism Committee of Britain that centralizes the news.

For a more precise information try the website of Côtes d'Armor (North of Brittany).

The departmental committee d 'Ille et Vilaine, Brittany High will help you around Rennes.

The far West of Brittany, le Finistère…

South, the Morbihan, try it too.

Good luck. And Merry Christmas.

Read it in French : Marchés de Noel en Bretagne : Côtes d'Armor, Finistère, Ille et Vilaine, Morbihan et Loire Atlantique

It's summer ... the best season to enjoy veggies and fruits ... because they're plenty...because the fruits are sweet and juicy... And because you can prepare nice cold salad with so many different kinds of products.... because it's the best diet... to loose weight (Vegetables and fruits are low in calories) or to feel fit and healthy... Natural vitamins for a beautiful complexion and a nice skin. The best time to eat fresh food.

You can still eat Beets, Carrots, Celery, Potatoes and Onions as they can be preserved all year long but try to enjoy some other ones...
As the weather is nice and warm, enjoy eating cold... outside...

You can also enjoy collecting what you would like to eat by going to farms where you can pick what you want to eat and savour... In Brittany, it's possible, in many places...

You can also when walking around, collect blackberries, sloes and other nuts and chestnuts ....

Remember that exotic fruits do not grow all year long....

Here is your monthly calendar... July, August and September. For free and full of nice local recipes...

Blue links are connected to vegetables and fruits produced in the region... and the culinary specialties...

Vegetables

Asparagus, Artichokes, Batavia, Broccoli, Corn, Cucumbers, Eggplant, Fennel, Garlic, Green beans, Lettuce, Peas, Peppers, Radishes, Rockets, Salad, Spinach, Tomatoes, Zucchini

Fruits

Apricots, Blackberries, Blueberries, Cherries, Currants, Melons, Nectarines, Peaches, Plums, Raspberries, Rhubarb, Strawberries
Exotics Bananas

Vegetables

Artichokes, Broccoli, Corn, Cucumber, Eggplant, Fennel, Green beans, Lettuce, Peas, Peppers, Rockets, Squash, Spinach, Tomatoes, Turnips, Zucchini

Fruits

Apricot, Blackberries, Blueberries, Currant, Gooseberries, Grapes, Figs, Melons, Mirabelle, Nectarines, Peaches, Pears, Plums, Raspberries, Strawberries, Sloes

Vegetables

Artichokes, Cabbage, Corn, Cucumbers, Eggplant, Fennel, Green beans, Lettuce, Mushrooms, Peppers, Pumpkins, Spinach, Radish, Salads, Tomatoes, Truffles, Zucchini

Fruits

Apples, Blackberries, Blueberries, Currants, Figs, Grapes, Melons, Mirabelle, Nectarines, Peaches, Pears, Plums, Quinces, Raspberries, Sloes, Strawberries
Chestnuts, Hazelnuts, Walnuts
Exotics Bananas, Pineapples

Spring time... Nature is waking up.... And you too.
There are so many reasons to enjoy fruits and vegetables in spring...Good vitamins and diversity of taste are back... Nicer and longer days too. Prepare your skin (fresh veggies and fruits are the best diet to have a wonderful complexion) and your body for the sunny days... and loose quietly the overweight of the wintertime.

Spring is the best excuse to go back to a nice healthy diet to be fit and nice looking for the -soon- sunny beaches... Cold is gone and it is easier to eat light....

Specially because the spring vegetables and fruits mature without being helped and that's much better for our palates, our health, our body and our wallet ...

The common Beets, Carrots, Celery, Potatoes and Onions are still around as they are the basis, edible during the whole months of the year...

We do often forget that green salads are also related to the seasons ... The lettuce starts to appear on the shelves in April ... while the winter salad (chicory for example) disappears ...

Remember that exotic fruits don't grow all year long...

The links refer to vegetables and fruits produced in Britain or to recipes ...

APRIL

Vegetables

Asparagus, Avocados, Beets, Cabbage, Carrots, Chards, Celery, Cucumber, Garlic, Green beans, Lettuce, Onions, Peas, Potatoes, Radishes, Rockets, Sorrel , Spinach, Turnips

Fruits

Kiwi, Lemons, Oranges, Rhubarb

Exotics Bananas, Pineapples

MAY

Vegetables

Asparagus, Avocados, Beets, Carrots, Celery, Cabbage, Cucumber, Eggplant, Green beans, Lettuce, Leeks, Onions, Peas, Potatoes, Radish, Spinach, Sorrels,Turnips, Watercress

Fruits

Apricots, Cherries, Currants, Kiwis, Lemon, Raspberries, Rhubarb, Strawberries

Exotics Bananas, Passion fruit, Pineapples

JUNE

Vegetables

Artichokes, Asparagus, Beets, Cabbage, Carrots, Celery, Chanterelle mushrooms, Cucumber, Eggplants, Fennel, Green beans, Leeks, Lettuce, Onions, Peas, Potatoes, Peppers, Radishes, Salads, Spinach, Tomatoes, Turnips, Zucchini

Fruits

Apricots, Currants, Cherries, Kiwi, Melons, Nectarines, Peaches, Strawberries, Raspberries
Exotics Bananas, Mangoes, Papayas

Well, this is easy when you have a life in harmony with nature, time, goodwill and principles .... Otherwise, you can also go on a healthy diet of vegetables and fruits, using canned ... or frozen products. Canned vegetables are full of vitamins and frozen fruits too as they are freshly collected and preserved in the same day.

Read this article in French : calendrier de printemps des fruits et légumes de saison

Winter is the season for soups and stews, good simmered dishes and rich meals... Apple pies and roasted chestnuts are also part of the winter menu... and the excess of Christmas time...

It is also the season of cold, where diseases are more predictable ... Therefore vitamins of fresh produces and food are even more recommended ... to fight your bad cough... Fresh fruits or vegetables are the best natural source of vitamins... and the best way to loose weight after the plenty of New Year... Some days of a diet of fruits and veggies, that the best way to recover...

So let's see what we can eat... to enjoy the winter production without worrying ...

Some vegetables are edible all year long if they are well kept : Beets, Carrots, Celery, Potatoes and Onions.
Same thing for nuts...
Exotic fruits, even if they are produced in warm lands, are also connected to seasons.

Better than eating food supplements in winter, try the natural vitamins and the right minerals...

Links are connected to recipes or specific vegetables and fruits produced here ...

Vegetables
Beet, Horseradish, Brussels sprouts, Cabbage, Carrot, Celery, Chicory, Cress, Crosne, Fennel, Jerusalem artichoke, Leeks, Onions, Potatoes, Pumpkin, Salad, Salsify, Turnips
Fruits
Apples, Clementines, Kiwis, Mandarins, Oranges, Pears
Dates Nuts
Exotics Banana, Grapefruit, Lychee, Papaya, Pineapple



Vegetables
Avocados, Beets, Cabbage, Carrots, Celery, Chicory, Leeks, Onions, Potatoes, Salads, Salsify, Turnips, Watercress

Fruits
Apples, Blood oranges, Clementines, Kiwi, Lemons, Mandarins, Pears
Nuts
Exotics Bananas, Grapefruit, Mangoes, Passion Fruit, Pineapples



Vegetables
Avocados, Beets, Carrots, Cabbage, Celery, Leaves, Leeks, Mushrooms, Onions, Potatoes, Radish, Salsify Spinach,Turnips
Fruits
Apples, Clementines, Kiwi, Mandarins, Oranges
Exotics Bananas, Mangoes, Pineapples

If you want to eat the right products at the right time, the easiest way to do it is to go to the market next and buy the vegies and fruits produced in your area.
You'll discover vegies that we do not eat often anymore and you need just a bit of imagination to accommodate some vegetables! Bon appétit

Read this post in French : Fruits et légumes de saison : calendrier d'hiver

Have you heard about the Copenhagen Summit... Of course... States and men have to act together to change the habbits we have for years...

One step can be simple : eat the right vegetable or fruit at the right time...
But as most of us don’t grow anymore vegies, we have forgotten when it is the right season to eat that kind of vegetables or this type of fruits…
And it is not just politically correct, it is also healthy (fresh vitamins) and wise (less expensive if you buy them when they're naturally mature.... cheaper...) to eat well and good (better taste)...
To help you through and to discover some of our regional products, I have done this calendar for the autumn production… October, November and December...

Some veggies can be kept through the year, if well preserved : beets, carrots, celery, potatoes and onions...
We often forget that exotic fruits are also related to the seasons.
Autumn is also the season to collect and enjoy fresh nuts (chestnuts,wallnuts...).

Enjoy the recipes and the local production clicking on links.



Vegetables
Artichokes, Beans, Beets, Horseradish, Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflowers, Celery, Chicory, Cucumbers, Fennel, Leeks, Onions, Potatoes, Radish, Romanesco cauliflower, Roquette Salad, Spinach, , Turnips, Zucchini

Fruits
Apples, Dates, Figs, Grapes, Lemons, Oranges, Pears, Persimmons, Quinces
Almonds, Chestnuts, Hazelnuts, Walnuts
Exotics Pineapples

NOVEMBER

Vegetables
Beets, Broccoli, Carrots, Cabbage, Celery, Chicory, Fennel, Jerusalem artichokes, Leeks, Lentils, Onions, Potatoes, Pumpkins, Salad, Salsify, Spinach, Turnips Fruits
Apples, Grapes, Kiwis, Mandarins, Oranges, Pears
Chestnuts, Dates, Walnuts



Vegetables
Avocados, Beets, Horseradishes, Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Leeks, Onions, Potatoes, Pumpkins, Salsify, Turnips

Fruits
Apples, Clementines, Mandarins, Oranges, Pears
Almonds, Dates, Hazelnuts, Walnuts
Exotics Bananas, Guavas, Lychees, Mangoes, Pineapples

Read it in French : Calendrier des fruits et légumes à consommer en saison d'automne