Tips for new readers, and a tour of our super-sized market

Radio Free Daglan continues to attract followers, either by personal recommendation or through Internet searches, so today I’ll start with just a few pointers for new readers. Then I’ll provide a quick look at Sunday’s Promenade en Gastronomie, when Daglan’s weekly market got super-sized.

Subscribing to RFD. It’s easy to make sure you receive each posting on Radio Free Daglan, and it’s risk-free. Near the top right of each blog posting, you’ll see the word Subscribe, and a box below it where you can enter your email address. Do that, and you’re subscribed. Once you’re on board, you’ll receive an email within minutes of a new posting. You can read the email as-is, or click on the headline to go the website,  and see the column as it should look. Or you can just save the email until you have time (or the desire) to read the blog posting. And of course you can unsubscribe at any time.

Using the search function. The search function on RFD works well, so if you’re planning a trip to the Greater Daglan Area (GDA) and want to get our thoughts on various attractions, just type one or more key words into the Search box at the top right of the column. Say that you’ve heard about a restaurant called Le Petit Paris, and would like our views. When you enter Le Petit Paris into the Search box, you’ll immediately be shown a list of all the postings in which I’ve mentioned the restaurant; then you can click on any of the articles for the full story.

What it’s all About. At the top of each posting there is a link to About, which will give you some background on Radio Free Daglan, and the people behind it.

The photo at the top of each posting. For quite a while, I used the same “header” photo at the top of the blog. (It was a flowering wisteria vine, draped along a neighbour’s old stone house.) More recently, I’ve started changing the photo on Sunday, to reflect different aspects of life in the GDA. Each week, I change the first paragraph of the About section (see above) to describe the week’s header photo.

And that’s that. Now let’s have a quick look at yesterday’s Promenade en Gastronomie, or Walk in Gastronomy, which is of course the art and science of good eating. This annual event is really just an expanded, day-long version of our village’s Sunday market.

As always, the weekly market action in Daglan is centred on the main square, Place de la Liberté. Some of the regulars are present, such as the woman selling strawberries (my wife Jan bought a basket, as usual), but there are some additions — like the display of fresh garlic in the lower right of the photo. Here’s how the market looked yesterday morning:

The main action is in the square at the centre of Daglan.

The main action is in the square at the centre of Daglan.

And here’s a closer view of that stand of fresh garlic:

Rows and rows of fresh garlic.

Rows and rows of fresh garlic.

Along the row of buildings that stretches from Le Petit Paris to the 8 à Huit convenience store, there was a string of stalls. The first one in the photo below was offering vanilla beans and vanilla extract:

In the foreground, a stand selling vanilla beans.

In the foreground, a stand selling vanilla beans.

The biggest change from our regular weekly market was the addition of stalls that were selling ready-to-eat foods, like crêpes in the style of Brittany. Here the crêpe-maker has one of the thin pancakes on the griddle, almost read to eat:

A nice-looking crepe finishes cooking.

A nice-looking crêpe finishes cooking.

And on this long row were lots of ready-to-eat foods, ranging from roasted chickens to grilled duck sausages to a huge pan of paella to sautéed potatoes to crispy confit of duck. (As it turns out, Jan and I did have roast chicken for our Sunday lunch, but we had ordered ours from the Fabrice le Chef boutique down the street; it was delicious.)

A long row of hot prepared foods, starting with roast chickens.

A long row of hot prepared foods, starting with roast chickens.

This wouldn’t be a market in the Périgord Noir without black truffles and walnuts, and here was a table offering those products:

A table of truffles and truffle products.

A table of truffles and truffle products.

The same thing goes for sausages, which are made in a huge variety of flavours — including wild boar, blue cheese, walnuts and hazelnuts. Here’s the man at the sausage stall offering a taste to a father and son:

A young lad and his father try out some of the sausages.

A young lad and his father try out some of the sausages.

All in all, the Promenade was fine, but hardly a completely new experience. Although our special market extended well beyond our village’s central square and included much more than the usual products, it couldn’t come close to the GDA’s large markets, like those in Sarlat and St. Cyprien. Aside from the strawberries that Jan chose, we also bought a bottle of pink Champagne (now chilling for a special occasion) and several macarons (which turned out to be not all that good).

On the plus side, the Promenade did stay busy through the long and hot afternoon, snarling traffic nicely; we even had temporary traffic lights at both ends of the main street through the village, which happens very rarely. And in the late afternoon, we did get a demonstration of how a dog uses its nose to find buried truffles. I’ll show you that in tomorrow’s posting.

This entry was posted in French food, Life in southwest France, Markets in France, Weather in the Dordogne and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Tips for new readers, and a tour of our super-sized market

  1. John Ison says:

    Question: What is WFPC?

  2. loren24250 says:

    John, it stands for the (almost) world famous Wild Forest Pig Contrada. The enigma: A biking group with a drinking problem? Or a drinking group with a biking problem?

    Sometimes called “the missing Contrada” in Siena, where participants in the Palio typically say: “Where is that marvelous missing Contrada? Are they still biking around Canada and the U.S.?

    In French, Wild Forest Pig is Sanglier. In our native Italian, it’s Cinghiale.

    Janster is, of course, Chief Scribe. I am, of course, VP Lunch.

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