tomato club girl blog
we went to this fruit and vegetable stand that had a bunch of food in jars  with the name of the stand on them. so many!! this is only a small selection of them. we got some arrabbiata sauce (pictured as one of the tall jars here) and some fresh pasta for dinner. i am the chef—i am making pasta with arrabbiata sauce and a variety of cheeses. i’d like to make it with sausage too but it seems difficult to find sausage for pasta here—most sausages are a non-pasta variety. should have gotten lardons (bacon, basically) but we didn’t think about it. am also attempting a sort of torte because we accidentally bought a pie crust instead of butter (in our defense it is the correct shape and the largest word on it was BEURRE, stop trolling us france)  i think i will make a sausage and various cheese torte for dinner foods and a honey/brie torte for dessert. 
some stuff about food culture—everywhere has asparagus right now because it is in season, and it is all white asparagus. some stuff we’ve been eating is baeckeoffe, (read that article for interesting food/gender/religion stuff) which tastes sort of like a roast, and a form of baked cheesy spätzle which was like, really good. plus like a ton of tartes (sometimes they are called flamm) (they are specifically tarte flambée—like a pizza but with crème fraiche instead of tomato sauce, usually with onions and lardons) literally everywhere
many stores have their own choucroute - sauerkraut - for sale in jars, as did this one. they look super gross but i bet they’re not.  
anyway i also bought some pistachio pesto to take home from this place.

we went to this fruit and vegetable stand that had a bunch of food in jars  with the name of the stand on them. so many!! this is only a small selection of them. we got some arrabbiata sauce (pictured as one of the tall jars here) and some fresh pasta for dinner. i am the chef—i am making pasta with arrabbiata sauce and a variety of cheeses. i’d like to make it with sausage too but it seems difficult to find sausage for pasta here—most sausages are a non-pasta variety. should have gotten lardons (bacon, basically) but we didn’t think about it. am also attempting a sort of torte because we accidentally bought a pie crust instead of butter (in our defense it is the correct shape and the largest word on it was BEURRE, stop trolling us france)  i think i will make a sausage and various cheese torte for dinner foods and a honey/brie torte for dessert. 

some stuff about food culture—everywhere has asparagus right now because it is in season, and it is all white asparagus. some stuff we’ve been eating is baeckeoffe, (read that article for interesting food/gender/religion stuff) which tastes sort of like a roast, and a form of baked cheesy spätzle which was like, really good. plus like a ton of tartes (sometimes they are called flamm) (they are specifically tarte flambée—like a pizza but with crème fraiche instead of tomato sauce, usually with onions and lardons) literally everywhere

many stores have their own choucroute - sauerkraut - for sale in jars, as did this one. they look super gross but i bet they’re not.  

anyway i also bought some pistachio pesto to take home from this place.

  1. katydidnot posted this