These Prunes, in various stages of drying, make the most delicious sauces and warm chutney. Not bad for making a fresh prune tart with a very short pastry crust, either.
For those who do not like to make their own foie gras and confit of duck, here's the place to be.
More prunes. A far cry from the dried up, hard black offerings during my school days. I am obsessed. There is a prune farmer that I have yet to see this year, he must be over one hundred if he’s a day, and his wife watches with love and patience as he loads my plastic bag, his hands trembling but a look of pure passion on his face. I miss him, and wonder if he will be back again this year.
That little yellow cheese is artisan made from Limousin cows.
The first tomatoes and bright Spanish oranges of the season.
If you are every in doubt as to what’s in season, just look at the groaning tables. My shopping bag became heavier as the morning wore on.
The Vanilla Man, he wears a sign reading l'histoire de la vanille, you tube, and is rightly proud of it. He wanders around the market ringing his little bell. One day I will make him smile!
The pur porc salami is slightly salty and not in the least greasy.