Trufflezilla!

Yesterday (Sunday) marked the 2020 start-up for Daglan’s market of the famous winter truffles (the Périgord black truffles) and with a bit of luck, we managed to score big-time.

Our story begins not long after 10 a.m., when Jan headed off to O Moulin, the restaurant in Carsac that I’ve praised in Radio Free Daglan many times; she was picking up the lunch items we had ordered. (Lunch was so good I will devote another blog posting to it, as soon as I can.)

In any case, the return trip brought her back to our village not long after 11 a.m., and she immediately went up to the courtyard of Daglan’s elementary school, where the truffle market takes place. As she later reported, there was still a good crowd of people standing around — but just one unsold truffle. And so she bought it — for a whopping 75 euros!

And here it is on our kitchen counter, placed next to a tangerine to give you some idea of its monster size:

Perhaps the largest truffle we’ve ever bought.

And what do we do with these babies? Well, Jan will grate some of the truffle and mix it into softened butter, to be whipped into mashed potatoes or placed on green vegetables. But tomorrow, we’re thinking of shaving some of the truffle over pasta. Yum!

Meanwhile, activity at Daglan’s weekly Sunday market seems to have picked up a little as we approach the holidays. Yesterday at about noon, there was still a good crowd standing around the wine stall, and there was good activity at the stalls selling oysters, and vegetables, and roast chickens. Here’s a look:

A busy spot on Sundays.

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3 Responses to Trufflezilla!

  1. Alix says:

    So , I have a question. How long does a truffle stay edible? Any risk you might not eat it before it “expires”? I know….. probably a silly question!

    • loren24250 says:

      Not silly at all, Alix. I don’t have an exact time, but we think truffles can last a long time, if frozen. So Jan will grate some of the truffle into softened butter, roll that into a little log, and then freeze it. Then we just thaw whatever we need. As for any remaining large pieces, Jan wraps them in foil, and freezes them as is. Seems to work fine!

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