Take a walk through the late August farmers market in Switzerland with Jonell Galloway.
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Simon Says: Daily Food Quote, August 20, 2012
A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.–Jane Grigson
Jane Grigson was an English food writer. Grigson’s growing interest in food and cooking led to the writing of her first book, Charcuterie and French Pork Cookery (1967), which was translated into French, unusual for an English food writer. Elizabeth David read the book and was impressed by it, and recommended Grigson as a food columnist for The Observer, for which she wrote a column from 1968 until her death in 1990.
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Switzerland: Best Source of Tomatoes in Lake Geneva/France Region
by Jonell Galloway
Sandrine and Olivier Chapuis
1037 route des Mermes
74140 Veigy-Foncenex
Tel. +33 (0)4 50 94 84 09
Sandrine and Olivier Chapuis in Veigy-Foncenex in France are the great specialists of juicy, full-flavored tomatoes in the Geneva area. They grow between 20 and 30 different varieties every year. There are yellow, orange, green, tiger stripe, red: a cornucopia of color and as sweet as fruit (of course they are fruit, technically speaking).
The market is flowing with oodles of summer vegetables.
The Chapuis also have the widest range of wild greens and mescluns I’ve seen in Geneva.
You can also buy directly from them in Veigy-Foncenex, but Sandrine prefers that you call beforehand because she is not always there. After all farmers have to work in the fields sometimes!
They produce all the produce they sell in the farmers market, so you can be sure that is both fresh and local. Sandrine, or “Sabi,” as she is nicknamed, has lots of great recipes in her head for every product she sells.
Since their fields are scattered out in various places, she prefers customers to tell her what they want, and she will have it ready for them when they come to pick it up. The best time is Tuesday or Friday between 4 and 8, or any other evening on appointment. The Chapuis are trying to set up a system for opening every evening, but are awaiting authorization from city authorities regarding parking, since they are right off the route nationale.
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Simple Sustenance: Kale Power — Kale and Sunflower Seed Pesto
by Renu Chhabra
“Eat food. Not too much. Mostly plants.” Michael Pollan
This one is for kale lovers. I know. I am one of them. Until not too long ago, I did not have the slightest idea of its existence; or let’s just say, it did not visit my produce bag. But once I tasted it, I was hooked on the amazing wonders of kale like most health enthusiasts.
Kale is known by several flattering names — Queen of Greens, Powerhouse of Nutrients, King of Greens. These days kale is one of the most talked about super foods. From soups and stews to salads and stir fries, it has found its way in every possible form of cooking. Kale juice anyone? How about kale chips for a healthy snack? And if that’s not enough, just puree these hearty leaves to transform them into pesto. Now that opens up several more ways to enjoy its versatility. Stir it in pasta, spread it on breads and crackers, or thin it a little to make dressings. If none of those options are appealing to you, a few spoonfuls as is works for me.
Speaking of pesto, I made this recipe with sunflower seeds instead of nuts. Sunflower seeds provide fair share of good fats, and they also give it a rustic texture. I left cheese out making thus making it an option for vegans. But if you prefer a cheesy flavor, add some pecorino or parmigiano. Good olive oil, lemon, and garlic with a few grinds of sea salt make it absolutely delicious. Store in refrigerator and enjoy.
Recipe
1 medium bunch kale, stems removed1 large clove of garlic
½ cup unsalted roasted sunflower seeds
Juice of one large lemon
Sea salt to taste
Freshly ground pepper (optional)
½ cup olive oil
Instructions
Put kale leaves in boiling water for 30 seconds. Drain in a colander, and run cold water over to stop the cooking process. Squeeze kale to remove water completely.
In a food processor, pulse garlic a couple times. Add sunflower seeds and pulse again 2-3 times. Add kale, lemon juice, salt, pepper and puree. Drizzle oil while the machine is running. Puree it to desired consistency.
Adjust lemon and salt to taste. If the pesto is too thick for your taste, add a little water.
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Simple Sustenance: Summer in a Bowl — Honey-Ginger Papaya Salad
by Renu Chhabra
One cannot think well, love well, sleep well, if one has not dined well. —Virginia Woolf
Sunshine and outdoors! Summer is in full swing. We have been experiencing beautiful warm days — some warmer than others. But that’s the beauty of this season.
Farmers markets are exploding with seasonal produce and an abundance of flower power. And local honey farms are showcasing their products with great pride. In fact, I recently attended a lecture about bee pollination at our local Whole Foods Market. It is amazing how these tiny bees create something so rewarding, one bit at a time. It definitely makes me respect every drop of honey I use. Especially at a time when there is quite a buzz about honey among health-conscious people like me who try to avoid refined sugars, and want to preserve this precious commodity. So I say, love our honey bees and respect their hard work.
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Rosa’s Musings: In Sync with the Seasons: Baked Apricots Stuffed with Almond Paste
by Rosa Mayland
INCREASE YOUR GASTRONOMIC EXPERIENCE BY EATING IN SYNC WITH THE SEASONS
With the arrival of hotter weather, I am thrilled that some of my favorite fruits are starting to grace (super)market stalls. They are so fabulous that I can never get enough of them. Not one week goes by without me making either pies, pastries, cakes, trifles, crumbles, clafoutis or cobblers in my itsy-bitsy apartment kitchen.
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Tasting Australia: The Internationally Recognised Aussie Food Fest
The stands have been taken down from the riverbanks in Elder Park; the visiting journalists and food writers have packed up their loot bags and flown home; PR bods are splinting their Tweeting/texting fingers, and exhausted, hardworking chefs, waiters, dishies and sommeliers all around Adelaide are breathing a huge sigh of relief as they slip into a restorative beverage or two. The Battle of the Chefs has been fought and won; celebrity dinners have been cooked and eaten; the master classes, kids cooking classes and celebrity demonstrations have been enjoyed, pearls of culinary literary wisdom have been dropped and retrieved at the Word of Mouth sessions, and the food-related exhibitions, workshops and competitions are done. The massive 8-day food and wine binge that is Tasting Australia is over for another two years.
A product of the fertile imagination of Western Australian chef and television personality Ian Parmenter, Tasting Australia has developed and grown since its very successful beginnings in 1997 to become one of the nation’s most influential and best attended culinary events. This year’s event has built upon this reputation and not only attracted more than 40,000 happy eaters to the two-day “Bank SA Feast of the Senses,” where the public can pick and choose food and wine from some of the state’s very best producers and chefs, but the informed eye would also have been able to spot flocks of interstate and international chefs, journalists and food writers. More than 150 high-profile gastronomic guests were being carefully herded about the state in manageable groups (not so simple a task as it might sound) as producers from Port Lincoln in the west, all the way down to the Coonawarra in the south-east took the opportunity to show off the culinary cachet for which this state has become noted.
Tasting Australia attracts an exceptional amount of international interest and food professionals from all areas of the culinary sphere, as well as journalists from all corners of the globe, who congregate in Adelaide for this time period. I helped Mark Gleeson of the Providore conduct the very first formal event of Tasting Australia – a (very) quick walking tour of our prime food gem, Adelaide Central Market, followed by a cheese workshop conducted by Valerie Henbest of the Smelly Cheese Shop – with a group which included, among others, journalists from Singapore, Hong Kong, Italy and Sweden, author Matthew Fort and chef Mark Hix from London and Dublin-based food, wine and restaurant critic Ernie Whalley. They were just one part of the international contingent which was here expressly to get to know South Australian and Australian food.
The kind of exposure this generates for us simply cannot be underestimated and I have heard it stated that this festival has generated in excess of $100 million worth of editorial PR for South Australia and Australia. The overseas guests who enjoy our hospitality are ushered around to some of our most talented and respected food producers – both in and around Adelaide and regionally. They get the chance to meet and engage with nationally and internationally recognised brands like Maggie Beer and Jacobs Creek, but also many of the smaller producers and food/wine businesses whose goods merit equal attention, but whose advertising budgets are more modest and thus are less well known. There are trips out to the oyster leases in the pristine waters off the Eyre Peninsula, visits to the free-range home of Minribbie Farm Berkshire pork and (no doubt happy) time spent at South Australia’s first boutique distillery on beautiful Kangaroo Island – all aimed at showing off what we enjoy here in the hopes it will be shared with the rest of the world.
The dust is settling on this year’s celebration and within a surprisingly short amount of time the planning for the next festival will begin. Under fresh, new leadership things will change and the celebration may take on a different look, as it should after 16 years of much the same sort of format. What won’t change is the remarkable wealth of great food and wine products which we enjoy in South Australia, and the enormous dedication, expertise and passion of the people who are behind the production and promotion of it. It is our local skills which make Tasting Australia the tremendous success it is today, so – South Australia, take a bow!
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Simple Sustenance: A Healthy Bite — Cucumber and Radish Sandwich with Mint Hummus
by Renu Chhabra
Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.–Albert Einstein
In spring, I look forward to visiting farmers markets and produce stands. Spring vegetables are piled high in abundance everywhere — fresh, clean and inviting. Slender stalks of asparagus, colorful varieties of artichokes, vibrant radishes, and tender leaves of greens are just a few to name. In fact, produce speaks for itself. Just simple preparation and a few good ingredients are all it takes to make it shine.
Keeping simplicity in mind, I made this sandwich with fresh vegetables and mint hummus. The hummus packed with flavor and freshness of mint was good enough to complement the vegetables. Even though authentic hummus is not combined with any additional vegetables, the American version contains several of them: roasted eggplant, red pepper, sun dried tomato, and more. I decided to incorporate some mint to the original version to add a refreshing element to it. Another reason for this minty addition was my new herb pot from farmers market. Sitting at my kitchen window, it was gazing at me as if it wanted to remind me of its presence. And I couldn’t ignore the fragrant mint leaves, calling out for my attention. Adding them to the hummus gave it a light touch of color and a subtle minty hint.
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Geneva, Switzerland: How to find food producers near you
The agricultural promotion office for the canton of Geneva (OPAGE) lets you fill out this 
, telling them what you want, where, the producer’s or company’s name, etc. so you can find just about any local agricultural product you want. It makes it so easy!
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1.3 kg black truffle for sale in Perigord, France
The Daily Mail in the U.K. says what is possibly the world’s biggest black truffle went on sale in the Sarlat truffle market last week.
Black truffles are the most sought-after and expensive mushrooms in existence, and are said to be an aphrodisiac, due to a “compound within the truffle similar to androstenol, the sex pheromone of boar saliva, to which the sow is keenly attracted.”
Click here to read more.
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