ok kids it's time for one of THOSE posts...
.
Does anyone have a line on where to buy Samphire ( I suspect Globus ) ?

I bought some while we were home recently but as schedules go... I never actually got to cook or eat it

p.s... oh yes... and Mangos`?

Around Zurich this is known as Meerbohnen, in high German Meerfenchel I believe. I have previously been able to buy it in a large Coop.

Welcome Back, Grynch!

I've been looking for samphire too, since I am a big fan of all the BBC cooking shows and they use it often. It looks scrumptious. No joy in Lausanne's Globus.

If you find a supplier, please share the news.

SB

co'mon now... one person who saw samphire once at a shop hours from here?

where have all the foodies in this place gone?

I've seen it in 'aux gourmets' in Neuchâtel pretty often.

Not much help to you either since we're also hours away.

I'll be on quest of suspected spots this w.e... Halle de Rive, Globus, Boucherie Molard... if I don't turn it up there I may have to drive to Neuchatel

SnowBear - if you do try some, unless you like your food REALLLY salty, I recommend a good long soak in fresh water before eating. I would usually blanche it briefly (couple of minutes in hot water, then refresh in cold), but soak it first.

I thought you were looking for a precious stone

diamonds...rubies.. and samphire!!

I'll pop in to make sure they've got some when I'm in town on Friday.

Would want you to have a wasted journey.

It is served here. Kings Restaurant, Verbier.

Maybe they would reveal their source.

Have you tried Aligro? I know a colleague has bought it there. Whether it is a permament thing I don't know. (I don't want any blame if you go all the way there only to be disappointed!)

hmm... mrs. and I will be in Verbier in July.. if I book now I MIGHT be able to get a table there.


EDIT.. adding Aligro to my list of likely suspects.

Some green sticks ?
Good, I didn't edit the title....looks like baby asparagus to me. Ugh, the only time I put asparagus to my mouth, I couldn't believe what it did to me.

bloody commies. ( should explain .. communists.. not sous-chefs )

It is actually related to spinach and beetroot, not asparagus. Rock samphire was known back in Shakespeare's time mut t is Marsh Samphire that is eaten now.


Samphire
By Wiiliam Logan


Girls from the language schools go chittering in birdlike tongues, thin-breasted, doe-eyed,
Spanish or Italian, full of hormones, angst, vocabulary.


You caught me eyeing a Swede with bee-stung lips, Botticelli face in a virgin’s halo of blonde.
Her breasts spelled desire through her cotton shirt.


A summer ago we stood unhappy, ill through our bones, not able to speak in the hail of argument
and never sure, after, if our non-arguments survived.


Is aphasia the rain shower against speech, or loss of memory of speech, the unspoken
burning in half-life longer than what surfaces?


I’m grateful for what you have chosen to ignore. This summer, hand in hand, we discover again
cowpath walks worming our medieval city,


further than ever and myriad ways not to return home. In the market we buy tidal samphire, Shakespeare’s
drenched vegetable, or Gloucester’s, or Edgar’s,

bulbous, green and salty, stripped hot with the teeth,
and not Shakespeare’s after all, we learn by the book.
O vegetable love, a different vegetable entirely.

__________________
"I'll say I can't tell you when, But if my spirit is strong, I know it can't be long, No questions I'm not alone, Somehow I'll find my way home" Rod

Wow....makes me even want to eat them green sticks. Lovely poem.
So, it's a seaweed?

no.... its more like a grass... it grows best in tidal marsh area's .. in Nova Scotia we called it ( or my parents did ) crows foot greens.

I think that restauranteurs would prefer to call it a Sea Vegetable.

speaking of seaweed... if anyone has got a line on "dulse" .. you know where to reach me.