My favorite ❤️ Provençal town…I dream of returning 😌
Yesterday I bought French Brugnons in the marché Bastille
You can find them in les Primeurs markets open everyday in Paris.
But pricier and often from Spain 🙁
Did I say peaches originally came from China? They were imported into Europe in the 19th century.
Did I say nectarine 🍑 brugnon are absolutely, knock-your-socks-off delicious? Sweeter than any ice cream!
A good thing since Berthillon & quite a few other glaciers are closed for summer vacance.
Studio Maison Ciero is not an ice cream shop but flower shop, closed up tight till end of August. What a peachy window 🍑
Patisserie Christophe Michalak is open! Big surprise. His ‘Pêche Mignon’ look adorable and tempting. But at 7,90€ each, I’ll stick with the real thing 🍑 The season for nectarines brugnon is July - September. If you’re in Paris be sure to buy some 🍑 It’s the saving grace of August in Paris.
🙏 🌴 Praying for all Hawaiians 🌴 🙏
What is the problem with the spanish nectarines?
ReplyDeleteAre they less sweet?
More expensive?
Please explain.
There is a national preference for anything FRENCH.
DeletePlus they do have to travel further.
I remember early days, almost buying Spanish strawberries in a supermarché and being stopped and told by a worker,
“Non, non buy these strawberries 🍓 from France. They are much better!”
“When in Rome…” 🤷♀️
Plus Spain is probably ‘the fruit basket’ for all Europe, so production is huge & industrial vs. small French producteurs. It makes a difference.
DeleteSo, "brugnon" is the equivalent of what we call a "clingstone peach" -- very interesting!
ReplyDeleteVery interesting 👍 I didn’t think of that 🤔
DeleteClingstone does not sound like a town so much…except maybe in the West?
He was ‘Fresh outta Clingstone’ 🤠
Great post. You are hilarious! 🤠 Clingstone ... Arizona, maybe!?
DeleteIt's a trivial love, i know, but i do love your petit oiseau jaune! / Very strange behaviour in your photo opener. Maybe your fellow is taking a photo himself, and that's the only way to get the angle he wants. Otherwise, i can't think why a person would lie on his back la rue de Rivoli. Always something interesting in Paris! [ PS : Do you bake? Two yellow-fleshed nectarines will give you a little cake : https://www.epicurious.com/recipes/food/views/nectarine-golden-cake-354960 ]
ReplyDeleteJust to be accurate -
DeleteIt was lower rue de Rivoli in the Marais = much more casual/décontracté there, then upper rue de Rivoli near the Louvre & Tuileries
Nice! That recipe looks like an Italian crostata
DeleteYELLOW BIRD was an active participant on PB and then he damaged a leg (maybe in transit from NYC to Paris). I habe never seen another like him. Irreplaceable.
Deletehttp://parisbreakfasts.blogspot.com/2008/07/my-friend-yellow-bird.html
Oh, Carol! Your Yellow Bird blog post is thoroughly fun. I haven't noticed YB's limp; i'll bet he's still a bright star/etoile on the runways of Paris Milan and New York where the Girls in Pastels sign heavily when YB struts his stuff.
Delete☺️ Oh bright star YELLOW BIRD 🐥
DeleteI do love nectarines. Your water color of Provence is so nice. It captures all the elements that I think of when remembering my one brief trip. I do hope you will return.🗼❤️
ReplyDeleteI plan to in September 🤸🏾♀️
DeleteYuk! I wouldn’t think of letting anything other than the soles of my shoes touch a Paris sidewalk. Was he having a health issue? Feeling faint??
ReplyDeleteI love your obsessions with fresh fruit…whatever is seasonal! One of those things to love about France. Healthy you!
Your Provence watercolor is beautiful! ❤️ I’m off to visit your Etsy!
Living in France you become seasonally attuned.
DeleteThere is No other choice.
Great Post !very fruity 🍑 Anniie
ReplyDeleteOk, the guy on the sidewalk is hilarious, ankles crossed, hand in pocket hahahaha. I am guessing he was just in need of a little attention. As for peaches or nectarines having pits that don’t easily come out, I find it messy and inconvenient 😆😆😆. I like clean smooth slices. Just personal preference 😀. Carolyn
ReplyDeleteHe was talking on his phone as if no one else was there.
DeleteBelieve me the outstanding taste is worth the trouble of the pit. You simply don’t notice. I wonder if the anatomy effects the flavor? The pit on its own is poisonous 🤔
According to The Kitchn:
Delete“Freestone peaches are easy to remove from the pit and are ideal for eating out of hand, while clingstones have a harder-to-remove pit but a slightly sweeter taste”
https://www.thekitchn.com/whats-the-difference-between-freestone-and-clingstone-peaches-246304
I love your baguette girl too in Provenece.I ADORE PROVENCE lol:) :)
ReplyDeleteMerci Monique ❤️
DeleteI'll never forget the taste of some white peaches I had in Provence - nothing since has come close to comparing with the sweetness. I love the look on the face of that woman as she walks by the fella on the ground. His expression shows several different emotions.
ReplyDeleteYes to eating produce in Provence 👍
DeleteYes, that woman took it as a personal affront.
The guy was completely indifferent.
I loved this one. The fruit looks like real fruit compared to the fruit in stores here that are waxed over Lynne
ReplyDeleteCarol, tu me confonds lorsque tu utilises de manière interchangeable nectarine et bourgeon. Aux États-Unis (où je réside actuellement), le terme « bourgeon » n’est pas utilisé. En France, il existe deux termes pour désigner ces fruits : « nectarine » est réservé aux pêches à peau lisse et à noyau libre, qui ne colle pas à la chair. Lorsque le noyau adhère à la chair, on parle de « brugnon » qui pourrait être un « fruit de début de saison ». Dans les pays anglophones, toutes les pêches à peau lisse sont appelées « nectarines ».
ReplyDeleteLes nectarines (Prunus persica var. nucipersica) sont un type de pêche. Ils se distinguent par une mutation génétique qui leur donne une peau lisse plutôt que la peau duveteuse caractéristique des pêches. Sinon, ils sont presque identiques d’un point de vue génétique. Les nectarines de début de saison sont adhérentes. Plus tard dans la saison, ils deviennent de la pierre de taille.
A