June

The spider crab flesh has a very fine, when you lift its legs are agitated. Cook it the same day of purchase, choose a smaller female that the male and the more rounded abdomen.

Ducklings spring and early summer to accommodate early vegetables with.
The Nantais also called Chalan duck suits, is a bird of quality.
The young duck is recognizable by its flexible beak.

Breton Lobster with a beautiful blue night is expensive, however it is the high season and the best lobster. Excellent split into two grilled on the barbecue a few minutes. Lobster said "Breton" blue mottled yellow can come from Scotland, Wales or Ireland.

The color can vary depending on the seabed they attend. Lobster in South Africa more purple, for fine dining, try the lobster Canadian dark brown and greenish-American because they have little taste. The female lobster has a small fins under the tail which it uses to keep her eggs.

The lobster has a leg or a broken antenna is to be avoided, because the cooking water enters the flesh, which distorts the taste.

You will find on the shelves throughout the month of June, Artichoke cake of Brittany, Anjou and the South West, Vendée and Roussillon. Artichoke cake is also called Macaus, the latter a little more elongated, and you enjoy until November.

Always choose the artichokes with green leaves and tight without tasks, without brown edges and with a tail of 10 cm approx. so you can keep them cool a few days.

Crisp romaine lettuce, firm leaves elongated. Wash it and cut it into pieces, add some small pieces of celery branch.

Buy a rabbit less than 2 kg. it will be more tender. The rabbit does not keep very long time, cook it within two days. With the purchase of cutting down the legs should be fresh.

The liver brilliant borderless dried. Kidneys should not be wrapped too fat, and this must be a beautiful white ivory.

Are found on the shelves of new potatoes, but they are still quite expensive and mostly imported until early May. Potatoes French as "potatoes of France" will have on the shelves until late July.

Choose the firm, they do not keep more than 4 days, buy them in small quantities just for your needs and put them in the dark.

Peas arrived on the market during May, choose the pods with bright and well farms that open easily, peas inside should be green and not wrinkled. In the Scottish you will lose more than half the weight, plan accordingly to your needs.

If you grow, make your pick in the morning before lunch and cook them immediately, do not lose their flavor.

A fully ripe raspberry is well marked. Her flesh tender and soft and vitamin C form of delicious raspberry fruit.

Once harvested raspberries quickly lose their power gelling. To make jelly or jam, so use them soon after picking. Its preservation in the refrigerator 1 day without the pack.

Freezing: nature or sugar + lemon juice or pureed nature.

Peaches and Nectarines, velvety skin for the first, smooth skin for the second. Both are from the fish.

The Nectarine is not the result of crossing between fishing and plum, but the result of a natural mutation and the old fish.

Often confused with Brugnon, it is characterized by the adherence of non-core to the flesh. Fisheries and yellow flesh nectarines or white we have the summer.

Cantaloupe melon and Cavaillon sing summer on our tables. They coexist with other varieties of the canary yellow to greenish-white flesh, green olive, the elongated shape and the green flesh.

Rather eaten raw, it lends itself to short cooking, so that his flesh should Ramole. Accompany fish and white meat.

Conservation 3 to 5 days at room temperature.
Frozen: in slices or cubes, plain or sugar + lemon juice.

Harvested before its complete maturation, the fresh kernel is only 2 months a year in June and July, when it is not too rare.

Learn it in its shell velours.A inside the amandon, protected by a beige skin is milky white.

The best way to appreciate it is to eat nature. Conservation: a few days at room temperature.
Freezing: no interest.

June July marks the peak of the sardine Bretonne from The Turbale, Douarnenez, or St. Guénolé.

At this time the meat is the fat, and therefore the best. Fresh, her skin is firm, eyes bright and appearance Luiss.

If your barbecue is its method of cooking the best known, as it is cooked at home without any risk of odor, from the nets in 1 beaten egg yolk before the flour and fry them.

For health reasons prefer cooking on coals, rather than direct contact with a flame.

From the know-how of master cheesemakers Dordogne.

Le Petit Chaumes milk pasteurized at 50% of MG appeared in radius cheese, while his elder medalist is cutting.

In its natural crust, the dough is very refined, soft and tasty on the palate.
Consevation: in its wrapping paper it "breathes" without drying.