Preparing and preserving… the daily focus is still on the harvest
and either enjoying it fresh or organising stocks for Winter. Each
day brings newtreasures as conditions continue to favour ‘champignons’.
Visiting the morning market in Céret, lactaire délicieux (which were
already green with age) were 15 euros a kilo, cariolettes the same,
girolles 20 euros and cèpes not to be found (they usually fetch higher
prices) – confirming that they are not plentiful this year.
I realise how lucky we are to just walk out the door, so I did, only
five minutes away in the forest the most perfect lactaire délicieux
were waiting. Of course it takes time and dedication – to survey the
weather and likely spots – but it becomes almost addictive as it is
such a pleasure to find a surprise. For me, it is another small step
towards ‘belonging’ as I can now find highly-prized mushrooms as
well as a local – an integral part of the menu at this time.
On the menu this week:
Cabbage (garden) rolls stuffed with pork sausage and chestnuts
Banana bread with chestnuts (sliced and toasted for breakfast)
Chestnut purée, with catalan sausage and cèpes
Magret de canard on chestnut purée, and lactaire délicieux
roasted in the fire…