Eating in season is de rigueur for the French.
In France, les gens eat what’s fresh and, generally, available at the outdoor market. In the U.S., it’s not uncommon to find strawberries the size of baseballs year-round. In France, you’ll only find strawberries at the market from May to early August depending on the variety. Of course, certain "staple" items are available year-round at our colorful markets and grocery stores:
Apples, avocado, bananas, beets, bell peppers, broccoli, carrots, celery, celery root (peak season in winter), eggplant, endive, garlic, ginger, tomatoes (the heirloom tomatoes between August and October), leeks, lemons, limes, fennil, spinach, cucumbers, cauliflower, potatoes, oranges, onions, radishes, romanesco broccoli, varieties of lettuce, and zucchini.
But I won’t find butternut squash in May or fava beans in September, unless they are packed up and frozen at Picard, a supermarket known for its packaged goods.
A Winter Vegetable/Fruit Market. |
Although you can find them in the summer, mussels and oysters are best enjoyed in months with an r—September, October, November, December, January, February, March, and April. Once fall rolls around, wild mushrooms like cèpes (like porcini and pictured above), girolles (chanterelles), and pleurotes (oyster-all pictured above), make mouths water with delight.
Below is a general list of what produce is fresh and available by season.
(le printemps) spring | l'été (summer) | l'automne (fall) | l'hiver (winter) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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