What's Cooking?

Autumn

 Our family of  pumpkins (potimarrons) - make into soups with ginger and nutmeg

 Mushrooms from the market (cèpes and girolles)

Haricots cocos de Paimpol - this sounds lovely in French, like the coo-ing of turtle doves.  Unprepossessing from the outside, shelled to reveal pearls, boil vigorously for one hour and serve with strong tomato sauce, only available for three weeks in late September.

Figs and walnuts, fig and walnut bread.