On our way back to Paris the other day, we saw a sign for a pick your own fruit & vegetable farm, so we decided to take a small detour and check it out. It was called the "
Cueillete de Torfu", and it's about 45 min south of the city (with light traffic).
Click on the above picture if you want to check out the prices - most were cheaper than our local grocery store and super market.
We picked some sweet corn and some tomatoes.
This cabbage made me laugh:
We didn't buy a ton since we already had quite a few fresh veggies at home, but here's what we came away with - all for 5€.
The raspberries were delicious and 1/3 of the store price, and the 5lb zucchini and 4lb summer squash were only 0.40 cents each. Isn't that crazy?? Now I just have to decide what to do with almost 10lbs of squash...
Labels: Cueillette, Day trips
5 Comments:
SWEET CORN IN FRANCE!? this always amazes me when I see it. One year (many years ago) I bought some corn, got on a plane and 12 hours later I was serving it to my French friends with that good French butter...they did not really know what to think about corn on the cob. Now I occasionally see it in the French markets and I shake my head.
What about a zucchini-ricotta quiche? I grilled up some zucchini on our electric bbq with some lebanese spices recently too.
Courgette makes a lovely soup. And fritters:
Courgette fritters
Serves 2-3 adults
350g courgettes
4 tbsp sunflower oil or other oil for frying
1 small onion, finely chopped
1-2 cloves of garlic, finely chopped
1/2 tsp chilli flakes (optional)
2 tbsp finely chopped fresh mint or a good pinch of dried mint or herbes de Provence
2 eggs
2 rounded tbsp plain flour, sifted
Salt and pepper
(from here: http://thefrugalcook.blogspot.fr/2013/08/are-fritters-answer-to-5-day.html)
forgot the instructions:
Wipe and top and tail the courgettes and grate coarsely. Put them in a colander and salt generously. Leave for 20 minutes then rinse. Take handfuls of the courgettes, squeeze and place on a clean tea towel. Twist the tea-towel to extract as much liquid from the courgettes as possible.
Meanwhile heat a tablespoon or so of oil and soften the onion in it for about 10 minutes. Add the chopped garlic towards the end of the cooking time then the chilli flakes and mint or other herbs, if using. Tip onto a saucer or plate and set aside to cool.
Beat the eggs and add the sifted flour bit by bit, whisking as you go. You want a thick-ish batter. Season with pepper.
When you're ready to serve the fritters, mix the grated courgettes and onion mix into the batter and add a little salt. Heat the remaining oil over a moderate heat and fry the fritters in batches - about 4 tbsp of mixture to the pan. Flip them over after about 2 minutes and cook the other side. When they're nicely browned and crisp transfer them to a plate lined with kitchen towel to drain off the oil and serve as soon as possible - with fish or meat as suggested above or with tomato salsa or tzatziki (cucumber and yoghurt dip) which would also work well.
I reckon you could add a tablespoon or two of grated parmesan to the mix if you have some or even some crumbled feta for a more substantial meal.
Great minds think alike Sarah - I just made some of those fritters last night!
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