back to roots!

As the season moves towards winter days, I find myself buying more and more roots at the local farmers’ market, as not much else is available around. Except for pumpkins and all kinds of squash that are still on sale there. Over the break, I thus cooked vegetables I had never tasted before, like capucine (mashua), cerfeuil tubéreux (chervil), topinambourg (Jerusalem artichoke), oca (yum), persil tubéreux (root parsley), poire de terre (yacon), chou rave (kohlrabi), scorsonère (black salsifi) and rutabaga…  Such a variety of choice (besides carrots and parnsips) makes for great meals, plus table games, as even our parents who grew up in rural Normandy have never heard of those.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.