The best season to eat this vegetable runs from May to November, for the one produced next to your door, in small Britain.



To choose a beautiful artichoke, a Breton one, le camus de Bretagne (green globe for US)… You have to recognize it : it is not the same as the mediterranean one, it is bigger (2 to 3 heads for a kilo). Then for a good one, you need to check the stem : it has to be fresh (not dry).

To cook it : you need to use two different boiling water

The first one is to wash it (the acidity will go), boil for 5 minutes and don’t cover. The water will be green.
The second is to cook it. Depending on the size of the vegetable, cook betwenn 15 to 30 minutes in boiling water. To know if it is cooked, remove a leaf and if it is tender, you can strain and wait till it is cold.

Recipe for french dressing :
3 tablespoons oil
1 of vinegar
a large teaspoon of french mustard.

Eat the leaves one by one dipped in french dressing. Savour the heart once you removed the inedible “choke”. You can also peel the stem and eat the tender center.
Be careful you have once cooked to eat it during the day because the artichoke oxidizes quickly.

Read it in French : Recette de l'artichaut à la vinaigrette

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

The peak season for artichokes lasts several months : from May to November.




The artichoke is a domesticated thistle ... Have you seen it blooming ? The flower looks like the thistle’s one and it smells so good…

The reproduction of the artichoke is often done thanks to a rejection from an other artichoke that grows beside and must be replanted. The plant is almost a bush, which can reach 2 meters high and provides several artichokes (big ones) for 2 or 3 years.
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Its name comes from the Italian language which took it from Arabic. Originally, the plant is Mediterranean. Already known in Italy during the 9th century, the marriage of the French King Henry II with the Italian Catherine de Medici (1533) who loved it made him popular in France.

Even if it is a Mediterranean plant, it grows well in Brittany- the culture began early 19th century-, specially on the North coast, where the climate is quite mild. The famous golden belt around Roscoff is the coast for early vegetables and 75% of the artichokes produced in France come from the area.



In France the favorite one is the camus de Bretagne,the largest species (2 to 3 kg per head), the one eaten peeled. The southern one is much smaller and often eaten like in Spain or Italy, in oil.

Read it in French : Artichaut de Bretagne

One day, my girl was leafing through a toy’s catalog and suddently stopped on a page: Mom, I want that!
That was a cooker, pinkish, cute, multifunction (washing machine and integrated oven…) ... A little wonder that any little girl would dream of…

Before saying something like : Ok, we go get it, I have a quick look at the price... Ouah !!! It's quite expensive this little amazing toy !
And all of a sudden, I have a brilliant idea : I’ll do it myself… I made a course to cardboard furniture recently, I'll try to practise what I’ve learned…

The idea was nice but it was not easy at all... but my little loves the result… And she helped a lot to achieve it.



You will need to realize it :

Time, time, time ...30 hours of free time if you’re beginning with cardboard furniture
Cartons better if they’re big
A cutter
Craft
Painting
Magnets (for the oven and washing machine doors)
Straws (for tap)
Rope (for the resealable tablet)

I leafed through several catalogs of toys, wooden toys, to find a model to copy. Mine is unique but it did give me ideas to adapt what I could do with what I wanted to do: a rectangle with holes and doors ...

You have to think twice or more the templates you ‘ll need, where you want to make the holes ... kitchen units have to be solid (it's a toy for children !), the size (we have a small house, you can do it customized!), the practical side of the kitchen, the sealing of the toy (water and cardboard are hereditary enemies !)... I had so many questions and doubts that I wanted to give it up… But as I had insistent requests, I finally began to do it…

It's not perfect (I would do it differently now if I had to do it over again) but as a first try, I was happy… and my little girl too !
She helped me to assemble the pieces, to glu, to paint the object that seemed to go on and on and never stopped or finished. It's long.
It takes time, you need room to spread out, and room in order to store the furniture, waiting for a break to continue. A bit of organization is necessary. But once finished, the cooker runs all the time: dishes, laundry or cakes in the oven ... the tablet to eat ... Your child is just to busy…



The advantage of a toy designed like this is that I did it in order to fit it in my small house. I planned it for a corner of the kitchen so it does not bother me but it is still in the area where she / I, we spend time.

She loved to help me to do it to be abble to play right away with it!

Cheer up ! If you start now, you can be done for Christmas or do it for the birthday of your little!

I tasted fried salvia leaves at my neighbor’s place. In amuse gueule for the aperitif, the French “apéro” as we say, or a cocktail party as you say, it is so nice!

Sage or salvia in latin, you know ... Is this small shrub with fragrant leaves that aromatize so well our vegies...

Long ago, sage was commonly used as a medicinal plant ... She was used to almost anything ... if you believe that French saying ...

Who has sage in his garden, does not need a doctor.

In any case, it was very useful but, as there are about 900 different species, I will not say too much and make you tired of reading ...

Sage was used as aromatic plant, in decoction, against plantar warts, against hay fever (leaves were smoked during the 18th century), for its hallucinogenic properties (that's for the other side of the ocean, the New World) ...

I stop and go back to my recipe. My neighbor has a beautiful salvia shrub at home, facing south. It grows so much, she has to prune it very regularly.

Ingredients

20 leaves of sage (large ones with the stem) 80 g flour
1 egg
1 tablespoon milk
7.5 cl beer
1 / 2 teaspoon baking powder
Coarse salt.

Let it rest for an hour.
In a bowl mix flour, egg, baking powder, milk, beer.
Let stand one hour (if you are in a hurry, you can do it straight away).
Heat oil. If it is hot enough, the drop of dough you let fall in the boiling liquid will rise to the surface.
Put the leaf in the dough, pass it between the tines of a fork to remove the excess of dough.
Cook it in the oil. When the stem is yellow, remove and drain on kitchen paper.
Sprinkle with coarse salt.
Eat it hot and enjoy it.

Read it in French : Recette végétarienne de beignets à la feuille de sauge

You can do it salty or sweet… It is an easy recipe, nice to do with children.
Several ways can be done : vegetarian with vegetables thinly sliced, with crumbs of tuna fish or sweet with fruits.

Ingredients :
50 g flour
2 yolks and 2 whites
150 ml milk
25 g melted butter
A large pan

Mix the ingredients. Add the whites softly.
Slice thinly your vegetables. Add them with a bit grated cheese.
Pour into a frying pan. 10 minutes for each side.
Eat it with a green salad.

The sweet recipe

Add 25 g of sugar to your dough. Slice thinly the fruits.
Add them. Same cooking time.

Read it in French : Recette de matafan végétarien à la mode de Bretagne

Everybody knows the french crêpes ! And what about the crispy dry ones ?

This crepe is extremely fine, crisp to perfection. Without preservatives or additives. Ideal for ice cream and water ice this summer.

The gavotte has changed since 1920, date of the beginning of its fame. It has different tastes : milk and dark chocolate, caramel with salted butter ...



As very often in the kitchen, the food's great discoveries are due to an error of the cook... who forgot an ingredient in the dough or cook it too long ...

The gavottes are part of those great culinary mistakes ... Here it is not a cook but a woman of Quimper, a Madame Cornic, who at the very end of the 19th century cooked too long his pancakes and the gavotte is born...

The crepe industry began at Quimper, (100 crepes an hour) in 1920. Success !! 30 years later 1500 pancakes were produced in 60 minutes. And as the success continues, a factory is created in Dinan.

Today the group Locmaria includes several brands of biscuit in Brittany. The company signed the Pact of the United Nations for sustainable development ... respect for human rights and environment. In short, a product in accordance with our planet ...

Read it in french : Gavottes ou crêpes dentelle : une spécialité bretonne

Buckwheat is nice for food allergy : gluten free is the flour and the recipe does not use milk (and lactose !). It is also a recipe vor vegetarians.

Ingredients

330g of buckwheat flour (Brittany produces organic buckwheat flour, you know !)
75 cl water
Salt
a bilig (or a pan)



15 minutes to a few hours

Pour slowly in a big bowl water into your flour. Mix with a wooden spoon and be careful with lumps.

You have to whip it 100 times with your wooden spoon. The more it will be whipped, the lightest it will be.

Wait 15 minutes to a few hours to use it.
In a pan, melt some butter and pour a laddle of your sauce.
When one side is done, grap the borders of the galette and flip it.
Add the fillings you want.

In Brittany, we don’t fill it a lot as we think we don’t enjoy the galette anymore when it has too much flavors.

Read it in French : Recette typique des galettes de blé noir en Bretagne

Easy recipe.
Cooking time : 20 to 30 minutes.

Ingredients

A whole fish with thick skin (bass, sea bream, salmon ...)
Coarse salt
A trickle of olive oil

Preheat the oven (T 240°C / 8).
In a dish for the oven, place your whole fish. Add olive oil and a generous handful of salt. Bake the fish and cook according to the size of the fish (20 minutes to 30 minutes).

Once cooked, the skin comes off really easily. The fish is perfectly salted. Not bad with new potatoes.

Read it in French : Recette de poisson au gros sel au four

Sloe or Blackthorn (Prunus spinosa) is a small bush that grows in hedges in Brittany (France). It blooms between March and April. They can help against a difficult digestion or a light constipation.

No wonder as Blackthorn is the brother of the plum tree.



The fisrt recipe is done with fresh flowers.

Massage oil done with fresh flowers of Blackthorn (digestion).

Ingredients :
One third fresh flowers of Blackthorn
Two third of olive oil (better an organic one)
3 weeks

Once you picked the flowers, put them in oil. Open the bottle every day so that humidity will evaporate and the flowers won’t mould. Shake every day.
After three weeks, use it to massage your tummy when you have digestive disorders. You can use it for your children too.

Recipe of herbal tea with sloe flowers (constipation).

Once you’ve dried the flowers, you need : 2 teaspoons in simmering water. Let it infuse for 10 minutes. Drink it 3 times a day during a week.

Read it in French : Recette d'huile de massage et recette d'infusion à base de felurs de prunelliers

Green tomatoes left, what can I cook with them ? a nice chutney, a French recipe !!!



Ingredients for a small pot :
200 g of tomatoes (green and some redish)
1 tablespoon of honey
4 tablespoons of vinegar
Pepper
Ginger powder
2 tablespoons of Rum


Recipe :
Slice the tomatoes in small pieces, add rum and let macerate for an hour.

Put the sugar,honey, vinegar, pepper and ginger into a large pan. Bring to simmering point and simmer for almost an hour. It has to be thick and caramelized.
Eat it with strong tasty cheese such as roquefort or dry goat cheese. Or with poultry or foie gras. Pot them and sterilized them.




Read it in French : Recette maison de confit de tomates vertes et rouges