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

It took me some time to peel the rose hips but here I am with those high concentrated vitamin fruits !!! I’ve done two different recipes with them : jam and syrup.



The more difficult in the recipe is to peel the rose hips. You have two different ways to do it : for the lazy ones (read 1), for the meticulous ones (read 2).

Ingredients :
Rose hips
Sugar

To take away the itching powder, you need time and you can either :



1 – Put the rose hips through a colander and save the pulp.

Or

2 – Cut the rose hips in two pieces and take out the fine hairs with a knife. I know it is quite long…

Once you’ve done that, it’s easy.
Add to the pulp sugar (400 g rose hips, 200g sugar) and boil till you have a nice thick orange mixture.

Put in jars.

The recipe of the syrup now…

I would say it is an homemade medicine for sore throat : it has no chemicals and plenty of Vitamin C (you remember that rose hips have 20 times more vitamin C than lemon and when you catch a cold you have a vitamin C deficiency) and honey (everybody knows that honey is good for sore throat).

You have to use 65g of fruits for 35 of honey. The savour of honey is stronger than the rose hips (but they are the benefits of the vitamin C). Anyway it is good for your health…

Take care…

Read it in French : Recette de la confiture aux cynorrhodons d'églantier

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

If you’re bored during this Chrismas time, I’ve got something for you… Specially because the weather is really mild now in Brittany. You should harvest rose hips, but the good ones, the useful ones used for jam or itching powder…



The fruits of dog roses are usually used to make jam, syrup, liqueur or herbal tea. The fruit is an incredibly high source of Vitamin C (20 times more than lemon) and therefore really helpful for whom is suffering from a lack of vitamin C.
The dog rose produces an orange to red fruit, that looks like an olive. The fruits of the rose tree are round. You can harvest them as early as october, but the longer you wait, the sweeter they will be. They grow in hedges, coastlines… and at my neighbour’s…



And if you wait for the first frost, it will be easier to peel them…
Because that ‘s the main problem with rose hips… Inside the fruit, tiny fine hairs that are used as itching powder and if you don’t carefully remove them while making your jam… You’ll have an itching "posterieur"…



I’ll soon give you my jam recipe as soon as I've some time before me... It is long to peel... Till then, you can keep them in the freezer...

Read it in French : Le cynorrhodon en Bretagne : fruit du rosier ou de l'églantier

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

What can you do in Dinard when it rains… discover African Art. Every year at the Palais des Arts in Dinard (on the seafront and close to the casino), you can discover a nice art exhibition : last year it was Picasso… This year, the exhibition called Gloire de la femme dans l'art africain (litterally glory to women in African Art) shows 200 pieces of African Art connected with women and their roles in African Art and Society.



It is open from june 28th to september 14th (a Sunday) 2008, every day from 2 pm to 7 pm. And it is free…




It is a really nice aesthetic exhibit. The objects are from the XIXth and XXth century, you ‘ll see masks, statues, stools, woodlocks, pearls’jewels…that explains the role of woman in african society. The different rooms present various women’sides such as maternity, fertility, couple, initiation figure,… thanks to a sign, each room explains some part of the african culture. For example, you will learn that scarifications around women’ navel symbolizes the links to the world or that twins have a very special status in Africa. As a fertility symbol, they are feared and revered at the same time. And the Yoruba people (Nigeria) have the highest rate of twins in the world (45,1 for 1000 births) compared to Europe (10,9). And we still don’t know why !



And if you want your kids to improve their french, a guide in french !!! will reveal the secrets of African Art on Tuesday and Thursday afternoon. For the 4-8 years old at 4.30 pm, and for the 8-12 years old at 2.30pm. Hurry up, it lasts till mid september.

Read it in French : L'art africain en Bretagne à Dinard

- I bought a black cat in France, better in Britain ...
- Hmm, risky !!! Yes, yes, you don't know them ? ... ...
- The advertisement was : black cat for sale for good care ...
- Oh, suspicion ... If, in addition, his master or mistress tells you his name is Paolig ... Sure, you look for trouble, disappointments ... this animal is a strange beast ...



Since the Middle Ages, the black cat has a really bad reputation in France... It is a close, very close friend, even the best friend of the devil ...

In Britain, it's worse, it is not only a friend of the devil ... it is a reincarnation. Many stories, all with the same hero, are told... a black cat named Paolic (or Paolig, little Paul) who brings wealth but also misfortunes.

The classic story is this one : A French (no, a Breton) family in wooden shoes, very poor, just had a baby. They see an end to their miserable fate when they're proposed to buy a black cat ... He loves porridge and breast milk .... The contract states (written very small on the bottom of the leaf) that the cat will bring gold every morning ... (don't forget the pact with the devil ... But this is incidental and the poor man quickly forgets that this is part of the contract ) ...

The cat well groomed, (the first breast feeding is for him), the family is soon rewarded. Paolig brings back every day a purse of gold to his masters. Very soon the poor French becomes rich.
But ... the contract only lasts a year... Once the time gone, the "rich" man has to honor the 2nd part of the pact .... (Give his soul).
The man, being human, tries, anxious, to find another solution (get rid of his loyal colleague who had patiently enriched his master in response to the good treatment he received).

Many tricks are tempted:
- Sell it (once a year there was a black cats fair once a year, but it stopped ... Too many people from all over the world were coming , it was too successful and it became impossible to organize).
- Call the priest who was often requested by those honest flock to help (against a good sum of money!)....

Or you can try an abominable trick to your cat ...
This story don't always tell if the family who won the money so honestly had a peaceful life ...
What is known is that one day the black cat took revenge... The poisoned air contaminates the potatoes and give them the mildew ...

Brittany is a land of legends and superstitions, but beware ... If, unfortunately, you meet Paolic at nightfall at the crossroads of several paths ... You have the evil eye and you have been "spotted" ... Go and ignore the call of the cat ... Because traditions are being lost ... Priests do not know "manage" this type of case, the fair is over ... You will only get away! Faced with this witchcraft of another century!

Do not take too many risks: if you want to buy an animal for your family, the best advice to give you is to go to a good pet store (they guarantee the pedigree cats) or cross the Channel and, in Great Britain, buy an English black cat : there beliefs and symbols are different: black cats bring luck... And forget the witches ...

Read this post in French : Chats noirs à vendre

... You like wine .... natural and good ones ... and local food, typical local meals... Then follow me... to Vini Circus ...

In the French village Dingé or Hédé (it's like good wine, it depends on the year) since 2004, April begins with a party for wine lovers ... and good food amateurs.
There is a lot to do during the week end : from Friday evening 7 pm to Monday 1 am, all sorts of things are possible. During the day, you'll learn, while sipping a glass, the French cuisine's secrets thanks to cooking demonstrations with French famous chefs. Or, if you're there just as a wine fan, follow the wine talks that bring together specialists speaking about their favorite drink.

There are numerous exhibitors: fifty vineyards (no Bretons, thank God, they do not know how to make wine! …). There are also breweries, cider producers... and representatives of other local French specialities ... butter, oysters, charcuterie (prepared meats products), bread ... The exhibition is international ... Exhibitors from Italy and Belgium are also presents...
Artists and sculptors are also here with their creations.

3 nights of festivities will take place during the wine weekend ... concerts (programme is on their website) and especially winemakers menu ... For two evening meals and nights (Saturday and Sunday until 2 am)... Not to be missed ...

So, after a perfect dinner and the best wines you have ever tasted … you have to come back home... No worry... if you're staying in a nice hotel in Rennes, you are spoiled … On the way in, you take the train at the gare de Rennes, someone will pick you up at the station of Montreuil sur Ille ... and after the meal, at 2 am , there is a departure by bus which goes directly back to the Breton capital (I mean Rennes …).
A shuttle service also brings back home the other festival lovers ... 15 km around. Better though, the wine is at will ...

Read this article in French : Festival des vins et des bonnes choses : Vini Circus

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

Buckwheat is not what it’s name suggests : it’s not wheat neither a cereal or a grain. It is a Polygonaceae, a sister of rheum, docks or sorrels.

In French and even in Breton, its name is blé noir (black wheat, the flour is dark) and it is used to make the famous galettes de blé noir (sarrasin).

Archeologists found it in Brittany in prehistorical pollen. But it is a common plant in Britain since the 15 th C, probably because it was reintroduced at that time in the region. And soon it became the basis of the food of the breton farmers.

Because it was so easy to grow it in Brittany : first of all, buckwheat is a crop that loves acidic or low fertility soils, it needs lots of water too. And Brittany was the place… we have “bad” soils and lots of rain.



As it grows quickly, farmers used to cultivate it beetween the winter crop and the summer one. It was also used to cover the fields and then as fertilizer.
Farmers could use hand mills to obtain flour, they did not have to use the mill which one must pay for!!!
During the 19th C, Brittany was producing 50% of the French buckwheat.

At the end of the 19th C, buckwheat was abandoned for new cereals and potatoes. And its cultivation began to decrease. During the 80's, 90's, crêperies had to import the flour from Russia or China as it was no more cultivated in France. And with the green movement, hardy plants have a new life : farmers in Center Brittany began to produce it again. Now you find organic buckwheat produced here, in the region.

Today buckwheat has other nice advantages : gluten free, it is also a good provider of vitamins, proteins, minerals such as iron… it is nice for food allergy.

Beer is also done with buckwheat in Brittany.



And all over the world, buckwheat has its specialities. Specially in its original region South East Asia : in Japan, people eat it as pasta. Or the grains are used to make special pillows to relax…

Read it in French : Blé noir ou sarrasin en bretagne : une farine miracle

You want to know if the notions of sustainable development, organic food or ecological houses mean something in France. You should go to this fair.

It gathers biological farmers and organic wine producers, representatives of natural health products or cosmetics and bio fibres exhibitors …



Ecological houses, solar energy or water filters are also represented during this week end.

It takes place in the Parc expo (Parc des Expositions de Rennes Saint Jacques) from Februar 27th to March 1st. Open from 10 am to 7 pm Friday, Saturday and Sunday, it is open till 10 pm on Friday night. 4 euros (for those who are more than 12 years old).