The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season. Richard Olney
addresses I have given the name of a French seed house that mail-orders to America.
If space allows, a few artichoke plants (the violet variety, if pos-sible) will permit the discovery of the marvelous raw artichoke, eaten with a vinaigrette at a tender young age before the choke is even de-veloped. Other useful plants are the common gray shallots (échalotes grises)—I have substituted onions for shallots in most recipes in this book, for the only shallot that I have ever found on the American market is the ugly, coarse-flavored red shallot. Also useful are leeks (poireaux), and broad beans (fèves)—one of the most exquisite of all vegetables, hard to find and nearly always too mature when offered for sale. To import the seeds, a customs permit is necessary. And, of course, there are green beans, which are never picked young enough and never sold fresh enough. Nasturtiums will grow anywhere with no care, and the flowers are as pretty as they are useful in salads. A rich soil will produce too much foliage and few flowers.
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