nadlerj's Photobucket European Produce Photojournal album media

Une Framboise (Raspberry)

nadlerj — Sat, 11 Jul 2009 10:23:28 MDT

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Une Framboise (Raspberry) - rasp.jpg

The raspberries at the Paris food market looked so fresh, delectable, and bright. However, I noticed the brand, Driscoll's. I then laughed out loud and realized that these raspberries must have been imported from the States since Driscoll's raspberry farm is located in Camarillo, California, USA. The acerbic taste through me off a bit. I expected the berries to be more sweet, as the Driscoll berries are in the States. None the less, a sweet aftertaste lingered in my mouth for a while. I believe I found these berries to taste decent not for flavor, but for its appearance only.

Bette a Cotes (Swiss Chard

nadlerj — Thu, 9 Jul 2009 11:51:42 MDT

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Bette a Cotes (Swiss Chard - DSC00432.jpg

I was a bit surprised to hear from Elizabeth Berra that Swiss Chard isn't really Swiss at all! Although swiss chard is available throughout the year, its seasons run from June through August. It is a leafy green, with quite a crunchy stalk. Some may find chard to be bitter, but I find it to be delicious when sauteed with butter and pecans. Another delicious dish that I adore which includes swiss chard is deliciously buttery, Pizzoccheri. Pizzoccheri is a dish made of buckwheat noodles, swiss chard (or other leafy green vegetables), butter, sage, and spices.

Swiss Chard

nadlerj — Thu, 9 Jul 2009 11:51:20 MDT

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Swiss Chard - DSC00433.jpg

Close up

Oignons

nadlerj — Thu, 9 Jul 2009 11:50:57 MDT

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Oignons - DSC00434.jpg

Close up

Oignons

nadlerj — Thu, 9 Jul 2009 11:50:35 MDT

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Oignons - DSC00435.jpg

I love onions, especially green onions. This small onion patch was actually outside of the food museum in Vevey, Switzerland. I bent down closely to get a good whiff of the plant. Surprinsgly, my undaring self ripped off a little piece and popped it into my mouth. It was very pungent, I was not sure what to make of it. The smell was delicious, the taste-not so much.

Cassis (Black Currants)

nadlerj — Thu, 9 Jul 2009 11:50:13 MDT

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Cassis (Black Currants) - DSC00436.jpg

The black currants in Europe were fabulous. Before trying the currants, I came in with a pretense, as black currants are native to central and northern Europe. The flavor was intense, but tasty.

Cassis (Black Currant)

nadlerj — Thu, 9 Jul 2009 11:49:47 MDT

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Cassis (Black Currant) - DSC00437.jpg

Outside of the food museum in Vevey, Switzerland

Une Cerise (Cherry)

nadlerj — Thu, 2 Jul 2009 14:57:45 MDT

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Une Cerise (Cherry) - 4865_541577422578_23708642_32130712.jpg

Cherries in Europe (particularly in Paris, France) have a much different tasting texture. In France the cherries have a sharper bite and tougher pulpy inside. I do prefer this texture over the American cherries. European cherries are quite firm to the touch. This is nice, especially when transporting half a pound to ones hotel room in a small purse!

Olive Tapenade from Restaurant Maison de Campagne in Paris, France

nadlerj — Thu, 2 Jul 2009 13:24:47 MDT

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Olive Tapenade from Restaurant Maison de Campagne in Paris, France - 4865_541577467488_23708642_32130721.jpg

Our first meal in Paris was at a lovely restaurant called Maison de Campagne. Upon being seating, we were greeted with a delicious plate of bruschetta and olive tapenade. Let me tell you, I am a tapenade connoisseur, so I was very excited. The first thing I did was observe the color. It was a lovely ashy color, that sort of glistened in the light. Next step for me was to smell (I always smell my food before trying it). The smell was sharp, tangy, and slightly spicy. Next, I tried it without the bruschetta. I found my one true love, then. The flavor was just...magical. The taste of black olives, spanish olives, capers, vinegar, basil, and other spices just danced in my mouth with harmony. I then put some on bruschetta, closed my eyes and almost whimpered at the deliciousness. The buttery, crisp bruschetta added a lovely bite to the tapenade. Fabulous!

Un Artichaut

nadlerj — Thu, 2 Jul 2009 13:24:47 MDT

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Un Artichaut - 4865_541577841738_23708642_32130791.jpg

Many researchers believe artichokes came from the Mediterranean regions of Southern Europe, however, these artichokes were so appetizing, I felt as if they came right from the markets of Paris! Although marinated, the true flavor of the artichokes were quite present. These artichokes were cooked with such a precision. The flavor was intense, yet not too mushy. Usually one needs some sort of dipping sauce for their artichoke; but not me, mine were simply delicious all on their own.

Pizza Norma from B. Gallo's in Florence, Italy

nadlerj — Thu, 2 Jul 2009 13:24:46 MDT

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Pizza Norma from B. Gallo's in Florence, Italy - 6094_542401106908_23709856_32170244.jpg

This Pizza Norma consists of a a pizza crust topped with pomodoro sauce, sprinkling of mozzarella, spoonfulls of ricotta cheese, mandoline sliced eggplants, and dried basil. One bite of this pizza and I fell in love. The crust was crispy, yet light. The mix of flavors between the sauce, mozzarella, and eggplant danced in my mouth with ease. My only gripe about pizza's in Italy are that they do not come presented cut!

Gnocchi Pomodoro from B. Gallo's in Florence, Italy

nadlerj — Thu, 2 Jul 2009 13:24:45 MDT

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Gnocchi Pomodoro from B. Gallo's in Florence, Italy - 6094_542401091938_23709856_32170241.jpg

Gnocchi is, hands down, my favorite food. If I could, I would eat it all day, every day. As one can tell, I had extremely high expectations for this glorious looking dish. Emphasis on glorious. The potato dumplings were cooked just perfectly, slightly al dente with a small amount of mush. The pomodoro sauce was mouth-watering good. Slightly chunky, yet went along well with the gnocchi. The fresh basil added a nice pop of color, but did not do much for flavor. The whole milk mozzarella cheese, spreaded sporadically throughout gave the dish a nice, creamy consistency. Absolutely tasty!

Caprese Salad from B. Gallo's in Florence, Italy

nadlerj — Thu, 2 Jul 2009 13:24:45 MDT

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Caprese Salad from B. Gallo's in Florence, Italy - 6094_542401096928_23709856_32170242.jpg

B. Gallo's was by far my favorite restaurant in all of Europe. With this being said, I must explain our first course. A light, refreshing Caprese Salad. The mozzarella had such a light, buttery consistency, I felt as if the cheese was melting in my mouth. I had a nice, salty bite that lingered on my tongue, even after having a bite of fresh basil. The tomatoes were perfectly in seasonl ripened, juicy, and red. They were crisp, cool, and commendable. The basil was exceedingly fresh and spicy. A simple, yet classic dish.

Cheese Plate from Castello Banfi Restaurant in Siena, Italy

nadlerj — Thu, 2 Jul 2009 13:24:44 MDT

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Cheese Plate from Castello Banfi Restaurant in Siena, Italy - 4786_542397314508_23709856_32170051.jpg

Now, although this is a cheese plate, with noy very much produce, I still must talk about the delicious red pepper that was on this plate! This tiny red pepper was so succulent and juicy, I wish I had the courage to have asked for more! It was very fresh, and a had a nice, crisp bite. Unfortunately, however, the sheep's cheeses were (in my humble opinion) vulgar.

Second course at Restaurant Spadafore

nadlerj — Thu, 2 Jul 2009 13:24:43 MDT

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Second course at Restaurant Spadafore - 4786_542397050038_23709856_32170002.jpg

The second dish for vegetarians was fresh, hand rolled, pici pasta with a simple pomodoro sauce, fresh buffalo mozzarella, and a generous sprinkling of dried basil. I know my journal is about produce, but I have never tasted pasta quite like this before. This was my second true love!

Third Course from Restaurant Spadafore

nadlerj — Thu, 2 Jul 2009 13:24:43 MDT

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Third Course from Restaurant Spadafore - 4786_542397060018_23709856_32170004.jpg

The main (vegetarian) course was Ratatouille. Ratatouille means "to toss". Chefs, such as Julia Childs, generally use the layering effect with the vegetables. This ratatouille was delicious. The vegetables included: tomatoes, zucchini, eggplant, garlic and onions. The herbs included: marjoram and basil. The dish looked nice and the flavor was quite tasty. However, I feel a little less olive oil could have been used. This dish originated in Provence.

Restaurant Spadafore in Siena, Italy

nadlerj — Thu, 2 Jul 2009 13:24:42 MDT

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Restaurant Spadafore in Siena, Italy - 4786_542397030078_23709856_32169998.jpg

This is the first restaurant we ate at in Italy. The first course for the vegetarians was a delightful barley salad which consisted of barley, freshly chopped bell peppers, chopped tomatoes, cilantro sprigs, freshly grated parmesano reggiano, and tomato and herb bruschetta. The produce in this dish was very tasty. The tomatoes, once again in Europe are delectable, the peppers were crisp and sweet, and the herbs were cool and spicy.

Dessert course at Maison de Campagne

nadlerj — Thu, 2 Jul 2009 13:24:41 MDT

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Dessert course at Maison de Campagne - 4865_541577532358_23708642_32130734.jpg

The dessert was a Sweet Taboule with Fresh Fruit, Mango Compote, and a mixed spice biscuit.

Main Course at Maison de Campagne

nadlerj — Thu, 2 Jul 2009 13:24:40 MDT

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Main Course at Maison de Campagne - 4865_541577517388_23708642_32130731.jpg

The main course was a Roasted Sea Bass, Mushroom and Green Broad Bean Fricassee with a Rosemary Herb Cream Sauce.

First Cerise Bite

nadlerj — Thu, 2 Jul 2009 13:24:40 MDT

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First Cerise Bite - 4865_541577617188_23708642_32130751.jpg

I was quite hesitant prior to my first bite, as one may be able to tell from my face. However, after having watched flies landing on bread and me still eating it and not dying, I figure: what was the worst that could happen? I am not a huge fan of cherries back in the States, but I gave these cherries a go anyway. The taste was fabulous. Juicy, tart, and all around refreshing. These cherries would be fabulous in lemonade. I was told by a man at the market that cherries are in season in France now and I needed to get my hands on some. Good thing I am an excellent listener. These babies were amazing!

First Bite of an Abricot (Apricot)

nadlerj — Thu, 2 Jul 2009 13:24:39 MDT

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First Bite of an Abricot (Apricot) - 4865_541577437548_23708642_32130715.jpg

This was my first time to ever try an apricot in Europe. The taste pleasantly surprised me. The apricot was perfectly ripe. The fruit stand man gave me the option to get apricots ripe enough to eat that very day, or to buy unripened apricots to eat at a later date. I chose the earlier. Excellent choice if I do say so myself. There was a slight crunch to the outer layer of skin, but as I broke in to the inside of the apricot the tangy goodness pierced my tongue. I felt as if I were in heaven. The taste was sour, sweet, and a whole lot of goodness. This was the very apricot that made me go try some home made apricot sorbet later that evening.

Inside of Banfi Plums

nadlerj — Thu, 2 Jul 2009 13:24:38 MDT

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Inside of Banfi Plums - 4786_542397264608_23709856_32170041.jpg

The inside of these plums were brilliant in color. A nice bright orange outer with a cool light orange/bright yellow center. Although these plums were unripened, I definitely had to try them. Surprisngly, they were quite good. The bite was firm and tough, like that of a European black cherry. The taste was very sour (dude to it being unripened), yet pleasantly tasteful.

Plums from the Banfi Vineyards

nadlerj — Thu, 2 Jul 2009 13:24:37 MDT

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Plums from the Banfi Vineyards - 4786_542397249638_23709856_32170038.jpg

Whilst taking the tour of Banfi, I was surprised to hear our tour guide say that Banfi specializes in other fruits as well as grapes and olives. Apparently, they have a large baby-foods market. These plums clearly are part of said market. The plums pictured are unripe, but I thought they looked so beautiful, I had to shoot a picture. They all looked perfectly symmetrical, which is hard to find in plums. Usually plums are so dense, they tend to bruise easily. These looked great!

Avocat

nadlerj — Thu, 2 Jul 2009 13:24:37 MDT

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Avocat - 4865_541577627168_23708642_32130753.jpg

Let me first start by saying I LOVE avocados. I could eat them all day/every day. In Europe, I cut right into the avocado, scooped out the buttery goodness and popped a bite in my mouth. The texture was incredibly creamy, with just the right amount of smoothness. The color was a faint green, with no signs of brown; absolutely perfect. Flavor wise, I would give these avocados an A+. Smooth, cool, creamy, and delicious

Le Figue

nadlerj — Thu, 2 Jul 2009 13:24:36 MDT

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Le Figue - 4865_541577642138_23708642_32130756.jpg

Surprisingly, I found figs in Europe to taste a bit different than those in the United States. I actually prefer the figs in the States. European figs have more of a bitter flavor. However, they still have a gushy bite and slightly crunchy/seedy inside. The flavor is more bland, and the color is not an intense maroon like those in the States.

Starter at Maison de Campagne

nadlerj — Thu, 2 Jul 2009 13:24:35 MDT

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Starter at Maison de Campagne - 4865_541577497428_23708642_32130727.jpg

Our started dish was Cod and Artichoke Beignets with fresh herb salad and tomato salsa. This was, hands down, my favorite dish in Europe. The taste of the produce in this dish was just spectacular. The beignets were deliciously fried, and the taste of artichoke just made me smile. It was so fresh and crispy and wonderful! The fresh herb salad was quite simple with bold flavors. It included mixed herbs and micro greens. The greens were crisp, fresh, and tangy to the palate. I tried the salsa at first alone. Tomatoes in Europe are just something else! The salsa was deliciously sweet with a mix of tomatoes, onions, cilantro, corn, and other concoctions of amazingly fresh flavor. I laid out a piece of arugula, put a small piece of beignet atop that, and plopped a healthy spoonful of salsa over both; put the bite in my mouth and light gasp came from lips. The best thing I have eaten in a very long time!

Paris Outdoor Food Market

nadlerj — Thu, 2 Jul 2009 13:24:34 MDT

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Paris Outdoor Food Market - 4865_541577612198_23708642_32130750.jpg

An abundancy of fruits is shown in this picture. The fruits vary from different types of apples, peaches, cherries, avocados, strawberries, etc. Here is a picture of a local, carefully selecting his produce of the day. A typical Parisienne will select produce on a daily basis, whereas a typical American will stock up on produce for one, even two weeks.

Les Fruits

nadlerj — Thu, 2 Jul 2009 13:24:33 MDT

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Les Fruits - 4865_541577427568_23708642_32130713.jpg

Markets in Paris are unlike those in the United States. People come to Paris outdoor food markets for one thing: good quality good. The produce was unlike anything I have ever encountered. Each piece of fruit burst in my mouth, exploding with irrestible juicy flavor. The delicate scent left wafting in the air was my favorite part of experiencing the delectable fruits.