Gariguette strawberries
The sweet smell of a thousand fragrant Gariguette strawberries lured me round Cahors market last Wednesday. The day was warm, the sky a cloudless blue and the stalwart stallholders were in carnival mood. Asparagus assailed me as I entered the fray at the southern end; huge bunches of creamy green, brushed with purple. Just the thing for a light supper, dripping with melted butter and accompanied by some good bread and a nice jug of Cahors. I glanced at the early peaches, transported overnight from the glasshouses of Andalucia, but the rising scent of strawberries was becoming insistent. Rounding the corner, where one of my jovial stallholder friends was holding his weekly pantomime with leeks and cauliflowers, I was mesmerised by a sea of scarlet. Read More »
French Strawberry Tarts
Barquettes de Fraises
April in southern France is a gastronomic feast.
The markets overflow with the luscious new vegetables and fruits of spring. Foremost amongst these are asparagus and strawberries, the perfect beginning and end to any spring dinner party.
Since the only way to eat new asparagus is plainly cooked with melted butter or hollandaise, I thought I would show you this pretty way of serving the deliciously sweet fraises des bois, which are in season right now.
Makes 10 to 12. Read More »
