Saturday, 6 June 2009

Le magasin du Potager du roi

All the seasonal produce -mostly organic- of the King' Vegetable garden are on sale in this quaint little shop where you can also find a good selection of gardening books. Best time to go? Tuesday, Thursday and Saturday mornings. When I took this photo, all that was left was some rhubarb (that ended up in my kitchen!), some lettuce and parsley.
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Tous les produits, essentiellement bio et parfaitement de saison, du Potager du Roi sont en vente au magasin, où l'on trouve également une bonne sélection de livres de jardinage. Meilleurs moments pour s'y rendre ? Les mardi, jeudi et samedi matins ! Quand j'ai pris ces photos, il ne restait qu'un peu de rhubarbe (qui a fini en compote dans ma cuisine), de la laitue et un peu de persil.

23 comments:

Vogon Poet said...

Please come back on Thursday and show us something more. Nice shop anyway, but something is missing...

Mike said...

Interesting photo. That's a nice looking lettuce and not a bad price. I'm inspired to put down my chips and salsa and eat a salad :-)

Laurent said...

Je ne savais pas qu'ils vendaient au public. Bon week-end à toi également.

Jacob said...

I love these places. We just don't have enough of them around here. I'd say it's very popular - you got the last pieces of rhubarb?

Did you make a pie?

Sharon said...

What a fun place to shop. I wonder what you made with the rhubarb.

Frankie / Nick said...

So great to have something like that all year around. Organic is a huge market here, however off season it is only available in the super markets.

Small City Scenes said...

I love the marketplace. Great finds. MB

Cezar and Léia said...

Hello dear Ciel!
Little Luna likes "lettuce"!
I would like to know this place too!
Sometimes we can find organic groceries in the supermarket here but it is very expensive!
Léia

Clueless in Boston said...

I agree that the lettuce looks great.

Dave-CostaRicaDailyPhoto.com said...

It does not surprise me that the last items left include parsley. How often do people need to buy parsley, and when they do, how much parsley do they need? Not a lot, I presume.

tapirgal said...

I'd buy the rheubarb, too! I've found I don't even need to put sugar in it. It's interesting without it! Another pleasant visit to you in Versailles.

DaveM said...

Rhubarb and ginger with vanilla yoghurt topping ummmm.

Faye Pekas said...

I love fresh rhubarb. It probably would have ended up in my kitchen as well... in a rhubarb cake.

Dina said...

Quaint and charming, especially that huge map of the Versailles gardens!
Yum, I haven't had rhubarb in years. Hard to find in Israel.
You know, when I first moved to Israel in 1968 the fruit and vegetable sellers in the outdoor market still weighed our purchases on a balance, using weights like your picture shows.

roentarre said...

Such a traditionally decorated shop

Love it

Marguerite-Marie said...

une confiture de rhubarbe royale, miam avec du pain et du beurre salé!!!

Petrea said...

I love the old scale. Or is that just the weights? Great.

B Squared said...

I Love places like this. We are so lacking in them here. Will be heading to Northern Michigan for the summer where there are many of them. You have wetted my appetite.

Lee Spangler said...

Best advertisement for French cooking. Much of our vegetables here are so treated with chemicals and old that they lack any fresh taste.

cieldequimper said...

@DaveCostaRica: you'd be surprised how much we use parsley!
@DaveM: I'll remember that for next time.
@VP: yes, I know, I know, it looks empty. I need to make time to go on a Saturday morning.
@those who asked: the rhubard ended up in the pot with two apples and a little sugar to make an apple-rhubarb compote. I guess you'd called it stewed fruit?
@Lee: the French are record chemicals users in Europe. :-( So anything organic is welcome in my book.
@Luna: I'm sure Léia gets you lots of lettuce!

Dusty Lens said...

Parsley, in use for nearly every dinner. Do you bake a rhubarb tart?

cieldequimper said...

@Dusty Lens: yes sometimes, not too often because of its contents! Here's the heavenly secret of a friend's mother: put the rhubard in sugar and leave to sweat for a few hours. The dough is made with flour, butter and a little sugar which becomes a sort of shortcrust pastry. Pre-bake it a little. Add the cut and sugared rhubarb. Coat with crème fraîche (or double cream I suppose). Bake. After that, don't have your blood drawn for a cholesterol check up for at least a week!

Si@m said...

plusieurs chose sur cette photo qui parle beaucoup, la salade 1 euro je ne sais pas si c'est cher mais ici plutôt 1 centime. Tu as le yin et le yang la salade qui va disparaitre manger, et les poids pas jeune très loin de disparaitre, ensuite une certaine atmosphère de saison à l'étalage des bon légumes et fruits.