Stocking the larder

From Marjorie Taylor — Blog by Marjorie Taylor

August 11, 2009

Things have been busy here at The Cook’s Atelier. In addition to my cooking classes, I’ve been fermenting heirloom tomato seeds for next year’s garden, canning, pickling and enjoying the never-ending task of making jam. The markets are in full swing and are bursting at the seams with the flavors of summer and it is difficult to control the urge to purchase one of everything. On my list for this week’s market were ingredients for duck rillettes; one of the classics of French charcuterie, sweet tiny strawberries for this week’s jam, and a crate of organic peaches to make Alice's pickled peaches for my upcoming cooking class on charcuterie.

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Farmstead cheese

From Marjorie Taylor — Blog by Marjorie Taylor

August 6, 2009

I just recently returned from Valloire, a tiny mountain village located in the French Alps. Specifically, it is located in the Savoie department in the Rhône-Alpes region in southeastern France. The region is known for its pedigreed beef, wonderful milk, cream and cheese and is blessed with several artisan producers who are passionate about preserving the culinary traditions of the area. The traditional food of the area is a “stick to your ribs” type of fare; think fondue, crusty breads, potatoes and artisan sausage served with wine from the region or a glass of cold beer.

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Apricot confiture

From Marjorie Taylor — Blog by Marjorie Taylor

July 4, 2009

I woke up this morning to the church bells ringing and a quiet summer rain falling on the trees just outside my open window and thought about how I would spend my Independence Day. It is Saturday so first on the list of course, was the market.

Sometimes when I visit the market, I end up with far more fruits and vegetables than I can possibly use. I’m like a kid in a candy store, I’m drawn to the beautiful colors and the smells of the produce that fill the baskets of the market vendors’ stalls. It’s real food and it’s in season right now. The markets in France make it easy to shop with the seasons. Just by looking at the rows of tables lined up at the market, you can quickly see what is at its peak and in season. It’s unfortunate that our industrialized food system in the states has blurred the natural seasons of fruits and vegetables. For the sake of convenience of produce year round, we have forgotten about the importance of cooking with the seasons and are left with fruits and vegetables that lack the fragrance and taste of perfectly ripe produce, picked in season.

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Almond and honey madeleines

From Marjorie Taylor — Blog by Marjorie Taylor

June 5, 2009

I made off like a bandit this last Saturday at my little market. It’s the time of year when the market vendors are showing off the beauties of the season including the first cherries, the sweetest little strawberries, fava beans, fresh garlic, asparagus and spring morels. It’s also bustling with an international crowd, wandering around in amazement, taking photos of the picturesque outdoor market.

The other great thing about this time of year is the abundance of flea markets or brocantes. Every Saturday after I have filled my market basket with the season’s best offerings, I wander through Place Carnot searching for a little treasure to take home. The vendors have come to know me and realize that I am an easy target for vintage kitchen items. I was so lucky this week to find a vintage madeleine pan as I’ve had my eye out for one for a very long time.

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Tending the garden

From Marjorie Taylor — Blog by Marjorie Taylor

June 1, 2009

There is something very therapeutic to me about digging in the dirt. I have always enjoyed gardening and have big aspirations to create a large traditional potager or French kitchen garden as soon as the stars line up and I’m settled in my little stone cottage. Until then, I am digging away, more like a rogue gardener, in tiny plots of dirt or vintage containers just outside my door so I can gather the ingredients for my dinner in the months ahead.

When I visit my local market in Beaune, I pick up a few starter plants from my favorite biologique, or organic, market vendor. Right next to the colorful assortment of spring vegetables and fruit, is a lovely display of heirloom starter plants and herbs to add to your home garden. Even though the space that I have for planting is fairly small, I have plenty of room for tomatoes, tender lettuces, a variety of herbs and peppers. With names like Joie de la Table, Giant Belgium, and Poivron des Landes, I am often tempted to fill up my market basket with many more than I have room to plant.

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The conscious lunch

From Marjorie Taylor — Blog by Marjorie Taylor

April 14, 2009

Author’s note: Hi, I am Marjorie Taylor and am the proprietor of The Cook's Atelier where I write about cooking and food from my tiny home in Burgundy, France.

We read something almost everyday about the potential risks associated with our industrial food system and the animal abuse that takes place on factory farms. However, I don’t think that the average consumer makes the connection of how his food choices are connected to this growing problem. Something as simple as lunch can be a perfect opportunity to stand up for what you believe in.

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A cook’s larder

From Marjorie Taylor — Blog by Marjorie Taylor

March 12, 2009

Marjorie Taylor is the proprietor of The Cook’s Atelier. She cooks and writes about food from her tiny home in Burgundy, France. See more of her writing on her blog, The Cook's Atelier

What is a larder? A place where cooks go to find the staple ingredients for a meal, such as last season’s preserved items from the garden, dried beans, lentils, rice, assorted pastas, garlands of dried aromatics, and staples such as extra-virgin olive oil, vinegars, salts and baking supplies. In addition to my dry storage, I always keep a supply of homemade chicken stock and real butter in the freezer and a large hunk of Parmesan in the refrigerator.

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An approachable guide to sustainable food

Steps toward eating well

From Marjorie Taylor — Blog by Marjorie Taylor

March 7, 2009

Editor’s note: This post is by Marjorie Taylor, the proprietor of The Cook’s Atelier. She cooks and writes about food from her tiny home in Burgundy, France. See more of her writing on her blog, The Cook's Atelier.

When was the last time you shook hands with your local farmer or asked about how the chickens were raised when you picked up a dozen eggs at your local farmers’ market? These simple questions offer a glimpse of what it means to eat sustainably. It’s not difficult; it just takes some planning and the desire to be more connected to the food you eat and to educate yourself on the way our food is produced from field to table. Eating sustainably really is about being conscious of what you are eating and how that affects the health of your family, your community and the planet.

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