The Christmas season generally brings with it an abundance of calories, and for most of January spells regimes, resolutions for a healthier diet, and cutting back on the good stuff. But don’t allow yourself to feel hard done by, learn to embrace the seasons, and you’ll see Parisian markets can offer you all you could need to dine each day like a king (whilst spending like a pauper).
Eating what’s in season is better for the environment given that the produce doesn’t have to travel far, meaning the price doesn’t get pushed up by fuel costs too. Plus produce in season is plentiful and therefore less expensive by default, and the cherry on the pie is that seasonal food just tastes better as you’re eating it exactly when nature intended it to be eaten. And we all know that taste comes above everything when we’re talking about French cooking.
Admittedly January isn’t the most exciting of months when it comes to what’s good to eat now, but there are a few gems to take advantage of – think a month of warming root vegetable stews and chunky soups. Below is a list of fruit and vegetables currently in season in France (by no means exhaustive), and I’ll make sure to update you month by month.
If you’re ever in any doubt when you’re at the market of supermarket, have a look at the sign for each produce item and it will show you the country of origin. Anything further afield than France, Spain, Belgian or the Netherlands for example, and you’re likely to be paying much of the price per kilo for your vegetable’s airfare. And remember, meats and seafood have their own seasons too. But more about that later.
Beetroot – betterave
Blood orange – orange sanguine
Brussels sprouts – chou de Bruxelles
Cabbage – chou
Carrot – carotte
Cauliflower – chou-fleur
Celeriac – céleri rave
Celery – céleri
Chard – blette
Chicory – endive
Clementine – clémentine
Jerusalem artichoke – topinambour
Kale – so difficult to find in France, it doesn’t have a translation. But check out http://thekaleproject.wordpress.com/ to find out where you can buy it
Leeks – poireau
Parsnip – panais
Potatoes – pomme de terre
Pumpkin – citrouille/potiron
Swede – rutabaga
For more information, head here: http://www.fruits-legumes.org/