

Every region in France has its food specialties In Provence, you’ll find goat cheese, rosé wine, bouillabaisse, tomatoes, melons, and olives. In Normandy, it’s oysters, Calvados, apples, cream, carrots, cider, and so much more.


This morning, at the weekly outdoor market where I nearly froze into a snow cone (26°F!), it was brimming with deliciousness: Pure thick cream, hand-churned butter, freshly made buckwheat galettes, at least twelve different varieties of apples, and carrots that are famous for growing in sand— nature’s cornucopia.


The bounty on display was so full of flavor, color and texture that it felt indulgent, yet in a deeper sense, it was a reminder of how much we are nourished by the earth and its cycles. To witness such abundance is to feel a sense of gratitude and responsibility—to savor what’s offered and protect it for the generations to come.


In this world of constant consumption and convenience. It is beautifully humbling coming to the market, seeing the farmers, listening to how the harvest is going, seeing their strong able hands, and having recipes shared.
Nourishing conversations.

Frisée is a type of curly endive, a leafy green known for its slightly bitter taste and crunchy texture. This frisée was the absolute largest one I have ever seen! It was the mother, father, and everybody in between. It would take a month of Sundays to consume.
Frisée Salad
Tear the leaves into large pieces
One poached egg per person
A cup of chopped, roasted hazelnuts
A cup of Parmesan shavings
1/2 of a cup of green onions sliced thinly
A mustard vinaigrette: Olive oil, mustard, a smashed garlic, vinegar, salt and pepper.







Calvados-Infused Apple Tarte Tatin
Ingredients:
6-8 medium apples (Golden Delicious), peeled, cored, and quartered
1 cup (200g) sugar
1/2 cup (115g) unsalted butter
3 tablespoons Calvados
1 teaspoon vanilla extract
1 sheet puff pastry
1/4 teaspoon salt
Fresh thyme sprigs
Instructions:
Preheat the oven to 375°F (190°C).
Make the caramel: In an ovenproof skillet, heat the sugar over medium heat. Stir, until the sugar melts and turns into a golden caramel.
Add butter and Calvados: Once the caramel is golden, add the butter, stirring until it melts completely. Remove from heat. Carefully pour in 3 tablespoons of Calvados and stir gently to incorporate into the caramel. The Calvados will bubble up, so stir with care. Add a dash of vanilla extract and a pinch of salt, and stir again.
Arrange the apples: Place the apple quarters in a circular pattern on top of the caramel, starting from the outside and working your way to the center. The apples will shrink as they cook, so pack them in tightly.
Cook the apples: Return the skillet to medium heat and cook the apples for about 10 minutes, until they begin to soften and the caramel thickens.
Top with puff pastry: Roll out the puff pastry and gently place it over the apples, tucking the edges into the pan. Use a fork to prick a few small holes in the center to allow steam to escape.
Bake: Place the skillet in the preheated oven and bake until the pastry is golden and puffed, about 30-35 minutes.
Invert the tart: Once out of the oven, let the tart sit for 5 minutes. Carefully flip the skillet onto a serving plate (be cautious, as the caramel will be hot), letting it settle before lifting the skillet away.
Serve: Garnish with fresh thyme sprigs, if desired, and serve warm with a dollop of crème fraîche.

On another note, did you notice? I didn’t until I added my photos to this post, but the market was mostly filled with men, all with their baskets out grocery shopping.
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