May

Purple artichokes of Provence, also called pepper artichokes are sold in large bouquet. Enjoy them raw, marinated in olive oil in stew etc ...

The lamb tasted grass grass of spring and its flesh is more fragrant than the suckling lamb and still very tender. It is cooked with vegetables dew of spring.

Enjoy asparagus, pushed out of the earth is the sun which gives them that color. Green asparagus s'épluche does not scratch and it uses crisp.

You will find on the shelves of markets, purple asparagus, which it receives the sun in 1 to 2 cm. which gives these beautiful mauve. It comes from the Rhone Valley and Languedoc-Roussillon.

Appearing later on the white comes from the Aquitaine, the Loire Valley and also of the Midi. The asparagus did not see the sun. Choose very fresh and not wrinkled.

Asparagus purchased from a producer are very cool, collected since the previous day. These do not require more than 15 minutes. cooking.

There are like cheese, butter summer, color and texture vary with the feeding of dairy cows. When returning to the herd grazing, butter is more yellow and creamy.

Do not be tempted by large lumps of butter cut demand, they flirt mostly cheeses alongside their awareness and can capture the smells, except of course, if you are sure of your stall creamer. Butter crus and some regions of France would have made a real specialty.

The best known of the Poitou-Charentes, Echiré of, and benefit from Isigny AOC.

In the markets is the star of early carrots "carrot sands assets".
Harvested before maturity, they are tender but fragile.
Do not peel, but brush them gently.

Late May, to light up our taste buds, here time income cherries.
The first appear on the shelves is "Burlat big Bigarreau juicy and a little soft.
Then comes the "Reverchon" all round and delicious "Pigeon Heart" plus rare fleshy and crisp.

The period of consumption of veal runs from May to October.
Several existing label "calves with the mother" "veal farmer" "veal farmer."
About 10% of veal from this rearing technique.
Choose the veal chops thick milk to cook them a little pink.
Enter the meat on both sides and cook over low heat.

The beans are in season, choose young if you love barely cooked or raw in a salad Niçoise.
Stronger you make excellent purees.
Peel them just before cooking, (making them blanch 30 seconds in boiling water, a single nail is sufficient to remove the skin).

Since the month of March there are strawberries on the shelves of markets.
Better to resist this temptation because they are import strawberries often come from Spain and are of poor quality, except to satisfy greed, in this case the mix to make a milkshake or breakfast .
From April appear strawberries from Carpentras and Gariguette a little more expensive then Elsanta round.
A little later you find the fragile "Mara des Bois" is the variety that comes closest to the wild strawberry scented and divine.

To keep strawberries 2 days in the refrigerator does not wash, do not leave them in their tray.
Piled on each other, they bathe in their own moisture, which spoils quickly.
On a clean cloth, lay the strawberries (about half of the towel) and fold the other half above.
They will have a better conservation.

Remove the stalks after they have been washed, or the strawberries will fill with water and lose some of their flavor. Better to buy in small quantity, ripe, bright red with a stalk and a bright green collar.

The morel is one of the first wild mushrooms to appear on the market.
Choose the firm.

Prefer to brown the mushrooms and conical hats walk white they are more tasty than blond morels rounded hat. The French morels are preferable because they have not traveled too.

Gourmet early peas in the south of France made their appearance.

You'll find the small goat Picodon from the Ardèche and Drôme until late fall.

As early as May, the first stalks of rhubarb arrive in the markets.
The rods must be rigid and brittle.
The green varieties with marked acidity are perfect for jams.
The reds are more watery than the green.

Sausage Morteau made in "Tuyés" du Haut Doubs is smoked with wood of spruce and juniper. The real Morteau sausage bears the label "Morteau" symbolized by a small tree.
So-called "type Morteau are pale imitations.

Most turbots found on the stalls of fishmongers from farms in Brittany. Wild turbot is very rare, it is mostly eaten in restaurants.

It is fished for 3 months on the French coast from May to July. Péférence choose a piece with the backbone, which provides more flavor.

In May comes the season of cake, until November. It is best to buy live, a carapace granular and covered with algae.

A smooth and shiny shell indicates that shedding is new and the interior is not very full.

The month of May we enjoy the new leeks vinaigrette or melted. Large leeks winter are still on the shelves, exquisite gratin with béchamel.

Choose the very rights, bright and Criss. Check the freshness of the roots, they must be flexible.

The first schools of sardines and anchovies are approaching the coast. Collioure, gastronomic capital of anchovy has already started the season.

To freeze strawberries, sprinkle them with sugar and place them in your freezer well flat, without touching. When you thaw, place them directly in your refrigerator after covered with powdered sugar. The strawberries will keep the appearance of fresh fruit.