Prunus spinosa (also called sloe or Black thorn) is a small tree you can find in lots of Breton hedges. And it has its specific uses here in Brittany…

The tree is quite an old one : during the New Stone Age, stones were found in the houses of our ancestors…
It has other specifities : birds and insects like to rest or even more... in the bushes as it is full of spines.



Its bark was used to dye wool or flax in red. Its flowers are helpful when one suffer from digestive disorders or constipation.



In Brittany, its more common use is to make an alcoholic beverage…with its fruits.

Read it in French : Le prunellier : un arbuste aux qualités multiples

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).

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

The area around Guérande (gwen = white in Breton and rann = countries) has been known since the dawn of time, for the salt activity. For centuries even milleniums, salt has been THE mean of food preservation.

- Since when?
- Where?
- How does it work?
- Natural Process?
- Why do we see colourful marshes?
- Harvesting
- Fleur de sel and cooking salt
- Visit the saltmarshes

Since when?
Long before the construction of those salt marshes, we go back to the Iron Age..., another technique was used for the production of sea salt…
Sand or clay salt was collected during the summer and « washed » to extract a highly concentrated brine. It was then poured into pots and heated in clay oven until crystallization of salt. This technique was widespread throughout the Armorican coast, it even led to a deforestation.

The current saltmarshes began before the 9th century and lasted for several centuries. Around the year 1500, the marshes reached 80% of the current surface. The latest were built around 1800. In the middle of 19th century, a gradual decline started for different reasons : competition from the salt mine, lower consumption of salt as a product of conservation and improvement of transport by land.
The salt of Guérande used to be trade throughout Brittany, tax free until Napoleon. The Emperor decided to tax it and it was the beginning of the decline of salt activity. And the last attack came with the refrigerator in the 70’s.

But never say never… as we say in French. The amateurs of Guérande little by little, with energy and enthusiasm will help the activity to recover. They created a training course and a cooperative to promote quality with a label (the french Label rouge). Today around 250 workers live on the salt marshes.

Where ?
Until recently, the whole region was a large salt marsh. But the coastal villages Le Pouliguen and La Baule soon preferred buildings and tourism as the salt activity. There are still 2,000 hectares for the production.

How it works?
The principle is simple. Channels that feeds the water reservoirs with sea water using the tides. Salty water will evaporate in different dams till there are only a few centimeters of seawater left. That is the last step, where the salt crystallizes and produces the fleur de sel and coarse salt.



Natural process?
Yes, sea, sun and wind !!! And the know-how of the workers.
It is a 100% natural product from a listed site! explains Ronan Loison, director of Terre de Sel. Unlike refined salts, the one from Guérande undergoes no washing, no chemical treatment or additives. After harvest, it is just sifted, milled and packaged.

Why do we see colourful marshes?
Red micro-organisms and algae live in seawater.



Harvesting?
The harvest (12,000 tons of salt per year) takes place from June to September. Here are salt granaries from yesterday



and today ...



The rest of the time, you must maintain the marshes.

Fleur de sel and cooking salt
The cooking salt is most of the harvest. If it is gray, it still contains a hint of earthy substance. The best for chefs is the flower of salt.. These few kilo are harvested and collected separately. For 12,000 kg of gray salt, you’ll get 80 kg of fleur de sel!

Visit the salt marshes?
First of all because it is an exceptional heritage (listed since 1996). Then because it is beautiful, yes it is ! Also because you’ll discover nice animals and flora. And finally, to understand better how salt is produced.

In the village of Saillé, former village of salt, the maison des paludiers is a museum. There is also one at Batz sur Mer. At Guérande Terre de Sel, the cooperative, offers guided tours of the marsh. And in La Turballe visits are made in carriage. (00 33 //(0)6.26.45.25.58 )



Read it in French : Les marais salants (salines) de Guérande

What arrogance! And such bad taste! In a Breton news blog, daring to mention the flu!

Yes, I certainly will, but without any guarantee of success! And I wanted so badly... to tell my anecdote.

I have a friend, several and one of them is a physician acupuncturist and Chinese. Which caracteristic of him should I put first : physician … or Chinese ? Anyway, we were speaking about the influenza A H1 N1.

He told me :

In China, you know, the virus has mutated. And one have realized that people who worked in vinegar factories were not sick.

And he added :

You should inhale vinegar (1 tablespoon to a glass of water) that you have boiled, once a day for 2 minutes.

What kind of vinegar?

I asked incredulously.

The one you have at home. They all have the same properties.

It obviously interested me : I am in the at risk group: 30 / 45 years. And as I have young children, I put the magic potion on a burning smell once a day since then.
I know it's a fake scoop, vinegar has been used for ever… already against the great fever ... Yes, and then. What do I risk ? I do not know whether it will work or not but it costs almost nothing to try.

But you can keep on the precautions against the spread of the virus:

Wash hands and avoid sharing your handkerchiefs with everyone!
Do not splutter on your colleagues and avoid sneezing on your neighbour !

Some last minute informations :

In the newspaper Le Monde (a really serious one in France) this weekend, the paper explains the differences between influenza A, B and C.
The first one is very dangerous, the other two benign.
To these letters, one must add another 2: H and N.
The first comes in 16 variations, the second in 9. 144 different possibilities. A lifetime would not last to try them all, these viruses!

Apple cider vinegar (organic!) is quite nice to use for small pains… It is a “remède de grand mère” as we say in French, a home remedy... I know I had a great grandmother…

Hematomas and bruises : heat 5 tablespoons of vinegar with a teaspoon of salt. Soak a cotton ball and dab the bruise.

Sunburns : gently dab the burn with vinegar. You can also dilute a dose of water to vinegar and spray on your skin.

Insect Bite : dab the bite with vinegar. To make them fly : dilute the same amount of vinegar and water and coat the body. Hmm, what a perfume ...

Lumbago : soak a linen cloth with an equal portion of cider vinegar and water. Dab on the painful place and tighten it with a woolen cloth. Replace often.
You can also have a hot bath (add a cup of vinegar).

Migraines : dip a paper bag in vinegar. Place the bag over the head and tighten with a tissue. Keep on your head 15 minutes.

Nosebleeds : soak a cotton ball with vinegar and put in the nostril.

Cough : drink a full glass of water in which you have diluted 2 teaspoons vinegar.

Feet (horns): wash horns with vinegar and leave on it for 15 minutes.

Foot (fungus) : treatment of minimum 6 weeks. Several times a day, dab the fungus with vinegar or with an equal mixture of vinegar and garlic juice (it smells so good!).

Verruca : Bath 15 minutes in water. When the verruca is soft, dab with vinegar and let soak.

Read it in French : Santé au naturel : les bienfaits du vinaigre de cidre

Forget America and go to Europe, in France and specially in Brittany... for trout fishing ...

What about small Britain?

I do remember thirty years ago, my best friend'father, went each summer in Ireland to pursue his passion, trout and salmon fishing... I do not know if Irish rivers are still full of fishs, but I know that in Britain, they're back...
A few years ago, the water pollution was high and fish had deserted... I remember talking to a farmer in my sister's place, who lived along a river and he explained:
The water is so polluted that I don't water the crops with it!

However, everything changes, the water quality has improved ... and now trouts are coming back... Today the nitrates'level is decreasing (it takes 7 years to clean up a field...) but drug residues (antibiotics, contraceptives and others), even at very low doses, are in our rivers ... And that causes hormonal problems to animals (some of them are hermaphrodites!).

Let's stop pessimism ... and be optimistic. In Brittany, the trout fishing is possible... again ... Not because fish are added just before the fishing opening time... No, real examples that have always lived in the wild ...

Be careful, in France trout fishing is regulated : the State protects the most fragile species, stating the dates of opening and even hours to catch species, fish sizes, the number per angler a day and finally the methods of fishing. .. Respect the opening days of fishing season...

There are many ways of trout fishing: fly fishing, lures fishing, minnow fishing, or with natural baits... You can not do what you want and fish according to your desire ... You just need a membership card and the permission from the owner of fishing rights... And then of course the fishing rod ... You know now all the fishing French tips...

And if you want your French trout, taste a nice Breton recipe, try the trout stuffed with dates by Casa Breizh.

Read this article in French : Ouverture de la pêche à la truite

Ready for a hike … As I used to work as a guide for walkers and cyclists ... I have some tips and advices to tell you.

1 - A map, it is always better to have one, even when you think you know the place … Cut paths or heavy rain that causes a forced retreat (I know ... I survived an amazing rain with a group in Jersey …)... It is always better to be abble to find a place to hide... Just in case ...

2 - Two is better as one... You never know ... A little twist (again, I had that problem once) ... and you're so happy not to be alone... with your bad foot !

3 - A minimum of "fast food" ... Water and something to eat... depending on the walk ... Classic cereal bars (I'm not a fan), dried fruit, a bag of cookies or chocolate ... (be careful, in summer, it melts ...). If it's a day's hike, think picnic with carbohydrates (bread) and protein (meat, fish, cheese ...), some fruits ...

4 - The minimum for your health ... dressings against blisters ... disinfectant and an advise that may be unuseful in the nowadays mobile phone's world... walk with an onion in your bag (for a "natural" home remedy...)... ... My aunt, a former scout, was in charge of several young girls .... They were singing while hiking .... and she (my aunt) did swallow a wasp or a bee that stings her throat ... Panic on board ... A farmer working in the field,gave him an onion to chew slowly ...... The swelling has deflated ... An old treatment that helped then... She still lives ...

5 - Clothing. Light clothes for summer, warm clothing for winter and the whole year a raincoat. Summer cap or winter cap ... Sunglasses ...

6 – Bike tour ... The minimum... pump, patches and tools or even the bomb. An elmet too...

7 - Walking tour : good shoes ... (waterproof if possible), and already used ...

8 - Worrying about the weather : it's better ... and avoid the coastal paths and cliffs on windy days ...

9 - Telling someone what you do ... It's easier if we are looking for and you've been eaten by a wolf ... Include in your mobile phone under the name ICE (in case of emergency) the person you would like to call if necessary).

10 - Have fun ... Touring is great... Enjoy the Tro Breizh , our paths Compostela ...

Read this article in French : Randonner à pied ou à vélo : les 10 conseils

... 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

Les Roches du Diable (rocks of the devil) are:

- A natural site where the devil is locked?
- A place for international competitions of canoe-kayak?
- A site where fishing trout and salmon is easy ?
- A place where the picnic is better than bathing?
- A beautiful site for walking?

Yes, les Roches du Diable is all that! ... A huge pile of stones laid along the river Elle.

The legend of the site, because there is a legend is:
Saint Guénolé (the monk who created Landévennec monastery at the origin of the evangelization of Britain in the 5th century) increased conversions in the region. And Paolic (the devil in Breton) did not like it at all. He threw stones on him when the monk was walking along the Elle. But Saint Guénolé with a sign of the cross avoided them. Weary, he decided to fight the devil. The struggle was so wild that the devil left his claws on a block of stone.



Saint Guénolé was finally the winner as he was able to precipitate Satan in a bottomless hole where he still is...

It is surely when the Devil broke that the river is the place for international canoe-kayak. They take place in winter when the river and the devil are celebrating ! The site is free for canoes ... or for kayaking in the summer.

You can also fish trouts and salmons. These two fishes were rare in the rivers of Brittany a few years ago, they are back. The influence of the tide goes till the site of the rocks of devil.



If you are neither kayaking or fishing, you should know that is not good to be around to swim. Too dangerous. Instead you can walk along the Ellé and enjoy the nature and the huge stones.

Read it in French : Les roches du diable canoe kayak et pêche sur l'Ellé

Nuts, walnuts... in French, they have the same name… they're good and healthy, full of omega-3 fatty acids… and of Omega 6 fatty acids... These are the good unsaturated fatty acids, good fats for proper functioning of the cardiovascular system... A good natural food supplement ... that must be used without abuse!

For harvesting, you have two solutions : either the tree is yours or not :

- Or you pick them and then read the following passage directly
- Either you have a walnut tree in your garden and there are some rules to follow to respect the next harvest.
It is better to stick nuts rather than waiting to pick them up.
- Why ?
Simply because sticking them, popular French proverbs say that the harvest will be better next year ...

Whatever the method, remember that the husks (the green envelope around the nut) blackened fingers. It must be removed.

Preservation and storage
Once harvested, the nuts have to be dried: ventilate them regularly, stir them so they do not rot. Store in a cool place.

Just peel the amount of walnuts you need because once shelled, they go rancid very quickly. Keep in the fridge and eat them in a few days.
The recipe? A German recipe !!! Easy and tasty !

It is a recipe from my German friend Karine. But all the ingredients are so common that it could be a Breton dish. The only concern is to peel them… It’s a bit long… it depends ... if you've already tried the hips or the chestnuts ... Wallnuts are just to easy, it’s a breeze ...



Ingredients

500g potatoes good to mash
150 grams of nuts (peeled) 30 to 40 whole nuts
150 grams grated cheese (Emmentaler or comté depending on your tastes)
3 eggs (you must beat the egg whites)
Pepper and Salt

It is good plain like that. If you want a more tasty flavor, add a few leaves of basil or sage, finely chopped (the dried herbs powder is less good but it works well).

Cut the potatoes in pieces and cook them. Peel and mash to a puree.
Reduce about two-thirds of the nuts into small pieces (the robot to do anything does it very well) and keep the rest for decoration.
Pour and mix nuts, cheese, egg yolks, salt and pepper, basil or sage.
Whisk the egg whites and add them.
Butter a dish and pour the batter. Bake at 6 (180 °) for a half hour to 40 minutes when the pie is brownish.
Serve with a winter salad .