While checking out the market in Agen, I was impressed with the selection of produce, both conventional and organic. What struck me more was the seasonality of everything. The newer produce of the season–things like Poineaux a’ Vinaignettes (small baby leeks) raddichio, pissenlit (dandelion) and aliettes (small, fresh garlic shoots) were all just beginning to be available. More over, many of the items being sold had a regional focus–perhaps they weren’t grown or produced by individual vendors at the market but were sourced and gathered together with the purpose of selling them for small producers who could not create a presence at the market. It’s this sense of cooperation and working together which makes the French Market system, and small farms at large, really work well. And, again, it is amazing to me that there are so many people out shopping in the markets when steps away are grocery stores, supermarkets and fast food offerings. France is a culture that cooks. Whether it is a family coming home at lunchtime to have a 4 course hot meal, or a young woman stopping by the market after work, selecting a mix of preprepared items and need-to-be cooked items to creates something special for her impatient and hungry date. If it isn’t spring where you are, sit back and enjoy a taste of the Gascon winter:

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