Our large (okay, huge) black truffles

One of the things I love about life in Daglan is that there’s life in Daglan.

Not that we’re one of France’s hot spots — far from it, especially at this time of year. But it seems that our village is not only attractive and clean and historic, but also continually changing for the better, little by little.

For this, I give a lot of credit to the elected village council. The village workers not only keep everything tidy (even sweeping up leaves that fall onto streets from trees and vines that are on private properties), but they also make changes that are useful (more handicapped-parking spaces) or attractive (more shrubs and vines, more flower beds).

Not long ago, Daglan moved up another notch in France’s Village Fleuri program (see “We’ve gone up by a flower!”, posted April 13, 2018.)  And the village is sometimes treated to special features that are both attractive and educational — like the giant insects that school children made, which were then placed around Daglan. (See “The village of art, of flowers — and of bugs,” posted July 25, 2016.)

Now we have another show-stopping feature that relates to the Greater Daglan Area’s love of winter truffles, but I’ll get back to that in a few moments. First, a report on today’s truffle market — where my wife Jan managed to snag the next-to-last black truffle. And here it is:

An apple, a lemon, and our new prize.

I photographed it alongside an apple and a lemon, to give you a sense of its size. It’s not huge, but it’s bigger than the truffle we bought last Sunday when the truffle market opened (see “Our own black (truffle) market,” posted December 14).

Last week’s truffle was a Category 2, and cost us 25 euros. Today’s prize was a Category 1 fungus, and cost 45 euros. Plans are already being hatched for its future.

But now to the “show-stopping feature that relates to the Greater Daglan Area’s love of winter truffles.” It’s the village’s own truffière, or truffle plot, located at one of the entrances to Daglan (from the direction of Saint-Pompon). And here it is:

Is that a bowling ball? A cannon ball? A truffle?

Daglan’s truffière has it all — rough soil, and an oak tree around whose roots the wee truffles could grow. And just to show visitors what a black truffle is like, it holds two gigantic model truffles. Here’s another, closer look:

What would these cost, if they were real truffles?

Can you possibly imagine what these babies would cost, if they were real? I can’t either.

 

 

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

4 Responses to Our large (okay, huge) black truffles

  1. Amazing! Will you share recipes of what you make with your huge purchase?

  2. joan says:

    Can’t wait to see what you do with this new giant truffle!

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