MarketView is published every week or so so you can take a look at our list before you go to the market.  It should serve as a tool to help you make your grocery list and menus for the week before you go off to the market.

Amazingly, we are still blessed with a few summer vegetables in the Lake Geneva region, so we still have an interesting mix of spring, summer, and fall fruit and vegetables. As I keep saying, it is surprising what a variety of local fruit and vegetables are still available this late in the growing season.

Spring and summer fruit and vegetables

Aubergine/eggplant, tomatoes, cucumbers, courgette/zucchini, green beans, radishes, bell peppers of all colors.

Extra-sweet strawberries, last of the corn, raspberries, blackberries (rarer than the other berries).

Rosemary, many varieties of basil, some mint (end of season), dill, coriander, parsley, laurel, scallions.

Fall fruit and vegetables

Local parsnips from just over the border in France.

Baby carrots, baby turnips, radishes of all types.

New potatoes of all varieties, Swiss chard (blettes), Jerusalem artichokes (topinambur), parsnips (panais).

Local Comice pears.

Grapes (try the hard-to-find framboisé variety, absolutely delicious):

Apples, pears, plums, red peaches (pêches de vigne).

Wild greens of all types, mesclun (mixed wild salad greens).

Cabbage, beets, wild arugula rocket salad.

Herbs of all types, but seeing the last of the mint.

In Switzerland, each producer makes her own mixture of seasonal vegetables for soup.

Most producers make their own mixture of seasonal soup greens and vegetables, which you can just add to a chicken broth.

Cepe mushrooms (bolets).

Black truffles, and a wide variety of other wild mushrooms.

Leeks, pumpkin, squash of all types, cauliflower, broccoli.

Flowers

MarketView is published every week or so so you can take a look at our list before you go to the market.  It should serve as a tool to help you make your grocery list and menus for the week before you go off to the market.

Amazingly, summer just left us a couple of days ago in the Lake Geneva region, so we still have an interesting mix of spring, summer, and fall fruit and vegetables. It is surprising what a variety of local fruit and vegetables are still available this late in the growing season.

Runner beans, squash, pumpkin, raspberries, mint, radishes and assorted herbs in mid-October!

Since we just skipped straight from summer to winter, we are still seeing a large variety of summer vegetables, so I’ve separated the list into categories.

Spring and summer fruit and vegetables

Aubergine/eggplant, tomatoes, cucumbers, courgette/zucchini, green beans, radishes, bell peppers of all colors.

Extra-sweet strawberries thanks to the long, hot summer.

Extra-sweet strawberries, corn, raspberries, blackberries (rarer than the other berries).

Rosemary, many varieties of basil, mint, dill, coriander, parsley, laurel, scallions.

Fall fruit and vegetables

Baby carrots, baby turnips, radishes of all types, new potatoes of all varieties, Swiss chard (blettes), Jerusalem artichokes (topinambur), parsnips (panais).

Jerusalem artichokes.

Rhubarb, grapes, apples, pears, plums, red peaches (pêches de vigne).

Wild greens of all types, mesclun (mixed wild salad greens), cabbage, beets, wild arugula rocket salad. Herbs of all types, but seeing the last of the mint.

Cepe mushrooms (bolets), truffles, and a wide variety of other wild mushrooms.

Leeks, pumpkin, squash of all types, cauliflower, broccoli.

Black truffles, or should I say "black gold"?

Flowers

Sunflowers in October in the Lake Geneva region!

October flowers in Lake Geneva region.

What’s in season in the Lake Geneva region

The Lake Geneva region offers an interesting mix of spring, summer and fall fruit and vegetables at this time of year. It is surprising what a variety of local fruit and vegetables are still available this late in the growing season.

We plan to publish MarketView every week or so so you can take a look at our list before you go to the market.  It should serve as a tool to help you make your grocery list and menus for the week before you go off to the market.

Since there is such a large variety at the moment, I’ve separated the list into categories.

Spring and summer fruit and vegetables

Aubergine/eggplant, tomatoes, cucumbers, courgette/zucchini, green beans, radishes, bell peppers of all colors.

Strawberries, corn, raspberries, blackberries (rarer than the other berries).

Rosemary, basil, mint, dill, coriander, parsley, laurel, scallions.

Fall fruit and vegetables

Baby carrots, radishes of all types, new potatoes, Swiss chard (blettes).

Rhubarb, grapes, apples, pears.

Wild greens of all types, mesclun, cabbage, beets.

Plums, peaches, leeks, pumpkin, squash of all types, cauliflower.

Flowers

Red, yellow, green, and orange tomatoes now available in Lake Geneva region

Tomato season is well under way, and here are a few suggestions for using them.

How to choose a tomato

Remember you can’t judge a tomato by its cover. By that I mean, the best tomatoes may well be the ugliest. They have not been sorted to meet some regulation as to size, shape and color. They can even be marked “Geneva,” “Lausanne” or “Vevey”, and never have had a root in the earth. Tomatoes can be grown hydroponically just about anywhere, so the fact that it’s marked with a local name is not absolute assurance that it will be full of flavor like a summer tomato should be and that it has been grown using traditional methods.

There are a lot of resellers in farmers markets, and then there are direct producers. Don’t hesitate to ask the vendors in your farmers market if they grew their tomatoes in a field or if they were grown hydroponically or in a greenhouse (often referred to as sous tunnel or en serre). “Field” tomatoes are obviously likely to have more taste.

The best way to be sure is of course to grow them yourself, but we do not all have the possibility, of course.

The appearance is just one factor. Smell is just as important. A natural, ripe tomato smells fragrant when you put it to your nose. A small tomato can have as much taste as a big one. Tomatoes should be soft, but not blemished or split open. If they are hard and are not aromatic, they are probably not field tomatoes.

A tomato can have hard black “calluses” on it, but that has no effect on its flavor. Simply trim them off.

In general the darker the color, the stronger the taste and the more acidic. Yellow and orange tomatoes are sweet, rather like fruit. Red tomatoes have more pizzaz. The darker, purplish ones are strong-flavored and not to everyone’s taste.

Green tomatoes tend to be more acidic. Most people prefer them cooked rather than raw, but this is a matter of taste.

How to eat a summer tomato

There are million ways to eat tomatoes, but ripe summer tomatoes need very little.

My favorite way of eating them is simply with salt and pepper, and perhaps a drizzle of olive oil. A beautiful addition to any summer lunch is a large plate of sliced tomatoes of different colors, served in this way. It is always a hit, both aesthetically and as a dish.

Tomatoes are also good grilled over the coals. For this, choose medium-size tomatoes, so they won’t fall through the grille. Simply cut them in half and grill for about 3 minutes on each side. This intensifies the flavor, giving it what the French call a confit flavor. What it really does is evaporate most of the water, leaving behind the most flavorful part, the flesh. The natural sugar in the tomato also caramelizes, making it taste sweet rather than acidic.

Tomatoes, courgette (zucchini), and aubergines (eggplant) — the classic Mediterranean vegetables — are all in season at about the same time. There are endless recipes one can think up, but one of my favorite is to mix finely diced tomatoes, zucchini and chopped onions marinated in a generous helping of vinaigrette made with Balsamic vinegar, Chardonnay vinegar and olive oil.

And then there’s the all-time favorite: mozzarella served with tomatoes and fresh basil. This too can be livened up by using tomatoes of different colors.

Sandrine and Olivier Chapuis
1037 route des Mermes
74140 Veigy-Foncenex
Tel. +33 (0)4 50 94 84 09

First local tomatoes. Photo courtesy of Suat Eman.

Sandrine and Olivier Chapuis in Veigy-Foncenex in France are the great specialists of juicy, full-flavored tomatoes in the Geneva area. They grow between 20 and 30 different varieties every year. There are yellow, orange, green, tiger stripe, red: a cornucopia of color and as sweet as fruit (of course they are fruit, technically speaking).

The first yellow cherry tomatoes were already in the Boulevard Hélvétique market in Geneva last Saturday. They expect the others to slowly start ripening by around 10 July 2009.

Some other summer vegetables have already started to ripen, including aubergines (eggplants) and sweet peppers. The zucchini (courgettes) should be ready in a week or so.

The Chapuis’ also have the widest range of wide and other greens and mescluns I’ve seen in Geneva.

You can also buy directly from them in Veigy-Foncenex, but Sandrine prefers that you call beforehand because she is not always there. After all farmers have to work in the fields sometimes!

They produce all the produce they sell in the farmers market, so you can be sure that is both fresh and local. Sandrine, or “Sabi,” as she is nicknamed, has lots of great recipes in her head for every product she sells.

Since their fields are scattered out in various places, she prefers customers to tell her what they want, and she will have it ready for them when they come to pick it up. The best time is Tuesday or Friday between 4 and 8, or any other evening on appointment. The Chapuis are trying to set up a system for opening every evening, but are awaiting authorization from city authorities regarding parking, since they are right off the route nationale.

First cherry tomatoes already in the farmers market. Photo courtesy of Scott Howden.

How to keep up with what’s in season in the Lake Geneva region

Our MarketDay posts provide a photo gallery of all the products locally available every week in the local farmers markets.

The Lake Geneva region still isn’t providing hot-weather products like melons and tomatoes, so the photo galleries already posted provide a good overview of what you can expect to find at the farmers market. It can serve as a guide when making your shopping list, so that you don’t have any unpleasant surprises when you get there.

Another source of information is OPAGE, the Geneva office for the promotion of local agricultural products. Unfortunately, their photo gallery is short and is not regularly updated. The seasonal food chart could, however, serve as a complement to our weekly MarketDay posts.

Genève Famille offers information and good advice about buying local products, and says that in a 2008 enquiry carried out by “Bon à Savoir,” out of the 17 Swiss products examined, six proved to be less expensive in the Lausanne farmers market than in four large supermarkets selected for the survey. This is a bit on an aside, but it does indicate that it is not always more expensive to buy locally, and you can be sure that it will be fresher than anything you find in a supermarket.

“Proche de vous. Les Paysans suisses.” offers numerous brochures on various seasonal and local products, free of charge. Unfortunately, even though the site is in English, the brochures are only in German or French.

If you can’t get to the farmers market, you can also buy fresh, local products through the Cercle des Agriculteurs de Genève et Environs at 15 Rue des Sablières, 1242 Satigny, tel. +41(0)22 306 10 10.

In neighboring France, Produits du Terroir provides lists of address for a wide range of local products in the Rhône-Alpes region. France des Saveurs is also in the process of setting up a detailed listing for the region.

Unfortunately, we haven’t been able to come up with similar sources of information in Vaud.

Market Day 6 May 2009 photo album, with 27 images from Geneva’s Boulevard Helvétique market.

It was a day for spring flowers, wild garlic, baby turnips, fountain watercress, April Cross radishes, watermelon from Spain and wonderful rye bread. Take a visual tour!

Muguets, to welcome in the spring

Morels, a glorious rite of spring