Also spotted at Coop this week...Christmas cookies...

Many stalls at the markets have fresh watercress. The smaller, more delicate cress is simply called kresse...the larger, more robost (sometimes even wild) is called Brunnenkresse... The fresh larger cress has quite a kick, and is quite good as part of a salad or mixed with potatoes for an interesting soup...

http://www.timesonline.co.uk/tol/lif...cle4811943.ece

This ties in with Jacks though isn't as specific (and we can't ask it any questions like we can with Jack )

Hi jack,

I am an excellent cook and haven't managed to see all of these things at the market... can I hang out with you when you go? Where have you seen black kale?

Best, Anita

I am based in Zürich, so I visit the markets in Oerlikon, Helvetiaplatz and occasionally Bürkliplatz. I don't shop too much in Basel, but I am sure there are plenty of EFers here who can help you with the market and vendors in Basel. As for the Black Kale...It is actually easy to find (multiple vendors) right now at the market. Also appearing soon will be green kale (mostly called Federkohl), which is excellent. The major supermarkets generally don't have either type of kale on hand. As for tagging along on a market visit...sure! I do this often, but I just ask that you contact me ahead of time to make an appointment...especially this time of year as we are quite busy...

Good luck...

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One of my friends was trying to think of ways to cook with chestnuts now that they're in season when I came across this recipe from the New York Times' Minimalist column. I though it was cool that he mentions Lugano chestnuts:

http://www.nytimes.com/2008/10/29/dining/29mini.html

I buy mine at Coop on Missionstrasse. They always have them and they are fine...

I buy mine in coop on Missionstrasse. they always have them and they are good...

Thank you for this recipe, it looks great and I will definitely try it...

Neater

Hi Jack
I always look forward to your posting. Could you tell me if Im able to get the Austrian pumpkin oil in Zurich. I tried this on green salad at friends house and its very yummy or will one from Migros/Coop do? Speaking of mushrooms whats the best way to clean dirt and grit from Eierschwämmli mushies?
cheers

Hi...and thanks for your interest! I like to buy my Austrian pumpkin oil from one source in Zürich. They are at the market on Bürkliplatz (Tue and Fri) and Oerlikon (Sat only), and specialize in fresh mushrooms...I don't know their name, but they are easy enough to find...usually with the best looking mushrooms and no other produce....Expect to pay about CHF 18 per bottle... As for cleaning the Chanterelle mushrooms... I always just submerge them in cold water and rinse them off under running water. I lay them on a paper towel for about 30 minutes, then pick off any reisdue still lingering. To cook them, I put them in a very hot non-stick frying pan with just a small amount of oil and cook them...after 1-2 minutes, they will release their water. Let almost all of the water cook off, then reduce the temperature to medium, season and add chopped shallots or garlic. Sometimes I also add a bit of white wine and stew them for about 20 mintues...adding water if necessary. Add fresh parsley or marjoram at the end...

Hope this helps...
Jack

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Plenty to choose from at the market in October...here is a list of products to think about (click on any for additional information). In addition to the list, there is some excellent information in this thread to go through...

Happy cooking...

I haven't seen 'swede or turnips' in the shops here, are they not available?

most shops will carry turnips...but perhaps a bit later...Swede are not often available in shops... Your best bet for both are the markets...Swede are called Bodenrübe or Steckrübe (mostly)...Turnips are simply Rüben...this is of course, on the German-speaking side of Switzerland...

As seen Saturday morning at the Oerlikon market:

Black kale, 24 different wild mushroom varieties, rose hip puree, quince, cima di rapa, water chicory, red sorrel...

For meat lovers - whole pheasant, wild venison, wild boar, elk, goose fat, quail, wild duck, water buffalo...

what's in season now

stay fresh,
Jack

Jack,

Was the pheasant fresh? I ask because it's often been frozen when I see it at markets, but if it's straight off the hook with a head and giblets I'm jumping on the tram NOW!

fresh...on the hook as you say... I believe they are from France!

Have fun...
Jack

Chilly Saturday morning at Oerlikon market, but plenty of excellent fresh food for these cool Autumn days!

wild mushrooms, fresh mountain cranberries, quince, Castelfranco, Jerusalem artichokes, parsnips, red cabbage, sauerkraut...

whole fresh pheasant, wild duck (France), fresh pigeon and quail, young Elk, wild venison

More What's in Season

happy shopping!

Jack

Chilly market trip this morning, but well worth the effort: pomegranates, Italian persimmons, kale, potatoes, parsnips, mandarins, clementines, great selection of wild mushrooms...

For the meat-eaters: whole pheasant, whole turkey, wild Bresse duck, goose fat, wild boar, Irish lamb racks...

happy cooking and eating!
Jack

I saw parsley root at the farmers market in St Louis last week (and just saw it in your original post), looks very like parsnip, does it taste similar? Or does it taste of parsley?