September

There are garlic all year round on the shelves.
But in September we have a choice between white garlic and garlic rose appeared in August, on the shelves.
If during your holiday you went through Provence, you were able to obtain garlic braid or mix, sold in stops on the roads of Provence. The best is the garlic of Lautrec, very tasty, it keeps very well, if we care to avoid moisture.

Some criticisms are attributed to garlic, such as to be indigestible, simply remove the small green seeds inside the pod. For his tenacious fragrance, if you déplait, especially garlic dry, do blanch 2 to 3 minutes. discard the water and start again 2.

You find the poultry quail farms.
Choose them to high ground in the open air and fed grain.
Labels: "Challans" "Vendée" or "Land".
Wild quail is very rare on the markets.

Figs of September are often tastier and sweeter because they were full of sun.
The best just Solliès in the Var, in the flesh garnet, known for its taste, it is grown Sollies-Pont (var).

It must be a small fleshy drop of juice at the base of the stalk is a sign of taste, it will keep 2 to 3 days in the crisper of the refrigerator. Do not crush and do not pack.

Freezing is not recommended since softens and loses its flavor. Enjoy them with a roasted ham.

Enjoy ears of sweet corn to accompany poultry.
Choose them with loose leaves and grains very pale.
They may be difficult to find in this year with the 2003 heat wave that is raging in France.

August and September time mirabelles.
Their season is short enjoy it better.
Most come from Lorraine since 1991, they have a label. Mirabelle de Metz is sweet and small speckled exellente.

Nancy those are larger, choose them to smell and also speckled with red. You keep 2 days in ambient air and 4 to 5 days in the crisper of the refrigerator. Mirabelle is a small, delicious fruit and fragile, but that freeze well with or without a nucleus.

One and the same designation includes Alsatian munster and Géromé Lorrain.
The natural orange rind (the use of dyes, even nature is strictly prohibited) is finely serrated and slightly damp.

There are some cheeses flavored with caraway, but fans prefer that caraway is served separately. Munster Keep the tray in the refrigerator, protected from its packaging and wrapping a cloth barely damp. Remove the 2 h. before tasting.

Delicious with potatoes cooked in hot skin with water or in the oven.

Mussels easy to prepare, buy them until February.
Because between the months of February and May, avoid in the purchase, as in times of reproduction, these molluscs are bold, and milky flavor, or to thin and shriveled.

Bouchot molds are the finest.

Enjoy fresh hazelnuts South West, sold with their little green collar.

Pink onions of Roscoff are emerging markets.
Check the label of origin, the onions should not contain germ. The onion is cooked basis rose and sweet.

The sweet red onion and sweet white onion that reveals the flavor in a salad of tomatoes and mozzarella in a compote, white or red meat, they form a delicious marriage.

On the shelves of markets, endives are back, progitez their varieties by mixing with the beautiful carmine North endive, crisp and tasty, they make beautiful decorative entrances.

Fenouil the very rich in vitamin C, its anise scent to find its place in many dishes. It is consumed raw with mayonnaise, a anchoyade or mixed salad (smoked ham, smoked fish or diced apples-to-earth).

It is eaten cooked in soup or pureed.

The fishing season of vines is short, enjoy it, they have a unique taste, but unfortunately they tend to disappear from markets.

The picodon of ardèche, cheese with pure goat milk and goat flavor frank.
Grassland summer give it a flavor and fragrance noisetée slightly, depending on the degree of refining. The best time to eat is the fall.
Enjoy it with fresh grapes, melon and crushed hazelnuts. Take this opportunity to extend the holiday in your plates.

Of all the varieties of apples, think of apples whose reign was short-lived, store apples in a cool, well ventilated area.

Mushrooms in sweet odor of humus and underbrush, harbingers of autumn. Do not soak mushrooms, brush them and dry them.

They keep a few hours to charge.
Les pieds de mouton appear to August 15 and disappear in November. Their flesh is firm and slightly crisp after cooking.

Guineafowl are at their best flavors from September to January.
The flesh of the fowl is to the game.
Choose pintades high parole, cereal feeds. Prefer cooking cocote to avoid dryness.

La Caille light, it is rich in iron and protein and contains unsaturated fats good for the heart.

You still have time to buy damsons and make delicious pies and jams. Choose them with a thin film of bloom is a sign of freshness.

You will find on the shelves the gages until late September.
The greengages from Bavay to yellow-green flesh, very juicy and very sweet green. Often disappointing Golden yellow plums Japan.

Grape fruit symbolic of the fall, it is already his nose late in August
Sun drenched, fleshy and heavy grain black and gold.
Choose the grape cluster airy, the grains do not have related to the sun-drenched. The tail of the bunch (wins) should be green and the grain properly inflated. Clusters whose grains fall alone are eliminated.

Round or elongated, green, gold or black, grape flavor dishes nicely.

You can make many recipes cold or hot. It accompanies hot poultry, game birds, white meat and foie gras.

Baking pie, crumble, clafoutis.
Grapes contain potassium, vitamin C and vitamin B6. There are varieties of grapes without seeds.

Buy brie for immediate consumption.
Wrap it in cloth protecting the cut with a film of food. Try it with nuts or raisins.