French culture is synonymous with a love for food, and this passion extends beyond the plate to an active engagement in preserving traditional culinary practices. Activism isn't just reserved for protests; the French are passionate activists for their traditional foods.
Ever wonder where your food comes from? In France, it's not a mystery. The majority of the population opts for the farmers market experience, forging connections with local farmers. It's not just about buying; it's about building relationships. Know your farmer, know your food! This commitment ensures the sustainability of traditional farming practices, contributing to the overall resilience of French culture. At the markets ("marchés") in France, you can effortlessly find exceptional products, ranging from sourdough bread and (real) buttery croissants to raw milk, raw cheeses, raw butter, products featuring offal and bone broth, and stone-ground flours. Additionally, it's easily available to find all these products in organic varieties. This is just part of their everyday norm. I find it fascinating!
My husband and I feel a deep connection to France, as it resonates with our principles. The French commitment to buying from farmers' markets or directly at the farms, especially from small producers, artisans, and organic farms, aligns with our values. The preservation of culinary traditions, particularly the enjoyment of ancestral foods, further strengthens our affinity for this country. France embodies the essence of what we hold dear in our principles and lifestyle.
So, our journey has led us to Brittany, a region in France known for its lush pastures and a climate that favours high-quality dairy production. Brittany has become synonymous with exceptional butter. The cows grazing on the region's verdant landscapes produce rich, creamy milk, the foundation of Brittany's butter-making tradition. Here, my husband has been working on an organic dairy farm called Esquibio — a beautiful small family-owned establishment that has been tending to the land for an impressive 14 generations. The farm produces a diverse range of products, including raw butter, raw milk, yogurt, skyr, Greek yogurt, various raw cheeses, and high-quality meat. They have a farm shop at the farm that opens every Tuesday and Friday and has become a bustling hub where locals eagerly gather to purchase these exceptional goods.
Nestled in Finistère, this small dairy farm exemplifies the principles of regenerative agriculture. Here, the cows graze freely on pastures, adhering strictly to a natural diet of pure grass – they do not eat grains. Also, the farm employs holistic management for pasture rotation, ensuring that every blade of grass is maximised for its potential. This thoughtful approach doesn't just sustain the land; it revitalizes it, creating a continuous cycle of health and fertility.
The cows' freedom to graze on pasture isn't just about their well-being; it also contributes to the production of much higher quality dairy products. This natural, grass-fed lifestyle imparts a richness and depth to the milk, making it a key factor in the farm's ability to deliver very high quality dairy goods.
Let's take a cue from the French and embrace the goodness of butter and raw milk without fear, drawing inspiration from their rich culinary traditions.
Here's a recipe for "Crêpe Complète," a savory buckwheat crêpe that's a specialty in Brittany, often enjoyed with a variety of fillings:
Crêpe Complète (Savoury Buckwheat Crêpe)
Ingredients:
For the Crêpe Batter:
1 cup buckwheat flour
2 large eggs
2 cups water
1/2 teaspoon salt
1 tablespoon melted butter
For Filling:
Ham slices
Gruyère cheese, grated (or other cheese)
Eggs (for frying)
Salt and pepper to taste
Instructions:
Prepare the Crêpe Batter:
Mix the buckwheat flour, eggs, water, and salt.
Combine until the batter is smooth. Refrigerate it overnight.
Cook the Crêpes:
Heat a crêpe pan or non-stick skillet over medium-high heat.
Brush the pan with melted butter.
Pour a small ladleful of batter into the pan, swirling it around to coat the bottom evenly.
Cook for about 1-2 minutes until the edges start to crisp, then flip and cook for an additional 1-2 minutes.
Prepare the Filling:
In a separate pan, fry eggs to your liking, keeping the yolk runny if preferred.
Place a slice of ham on one half of the crêpe, add a fried egg on top, and sprinkle with grated Gruyère cheese.
Season with salt and pepper.
You can customize the filling based on your preferences, adding ingredients like sautéed mushrooms, spinach, or leeks for a personalised touch.
Opmerkingen