Inspiration From A French Market

French markets inspire! How can they not?

Walking through our local market, I can't help but be seduced by the juicy berries, the snappy green beans, the tender lettuce, the shiny eggplant.

Each season has its highlights, which require only a minimal amount of effort in the kitchen, so planning a menu is easy. Simply purchase the freshest fruit and vegetables and mix and match with eggs, meat, cheese, more fruit, more vegetables, whatever you're craving.

Right now the stalls are piled high with asparagus, strawberries, radishes, artichokes, spring onions and spring garlic.
Here are a few recipes to tempt you.


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June

The month of June is pretty near perfect, if you ask me. 

Cherries and apricots and melons arrive at the markets, the mind-numbing summer swelter has yet to hit its stride and on the 21st all of France stops to listen at the Fête de la Musique. 

Lavender is starting to bloom and the aroma is divine!

Mastering Cheese by Max McCalman finally landed on my doorstep and I'm slowly savoring every word.

The first crop of figs are ripe for the picking.

Blue, blue skies above.

Poppies - they're fading fast, but still brightening up the fields.

Mild-mannered spring garlic is in season.

Al fresco dining has officially begun.

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Peach Crumble

The first pêches blanches of the season became available at the market on Tuesday so I happily filled a paper bag with a kilo and tucked it gently into my straw market bag between bulbs of spring garlic, une campaillette, tomatoes, eggs and a big chunk of Tomme de Chèvre. (more about that next Tuesday)
The peaches were super fragrant and juicy and were perfect after our customary, post-market lunch of roasted chicken and sautéed potatoes. The rest were put aside to make this crumble for our friends who were coming for dinner later in the week.


Peach Crumble

• ½ cup flour
• ½ cup packed dark brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 4 tablespoons butter, cut into small pieces
  
• pinch salt
• ¼ cup chopped pecans or walnuts (optional)
  
• 4 large or 5 small peaches, peeled and sliced into thick pieces
  

1. Preheat oven to 450 degrees
   
2. Mix the flour, brown sugar, cinnamon, nutmeg and salt together in a bowl
3. Cut the butter into the mixture with your fingertips until crumbly
4. Arrange the sliced peaches on the bottom of a buttered baking dish
5. Cover peaches with crumble topping then sprinkle the nuts over, if using
6. Bake for 20 minutes
7. Enjoy warm with ice cream, whipped cream or on its own

Serves 4 Pin It