Product of the month: The Périgord Walnut

The Perigord walnut is an extremely healthy and versatile nut grown in southwestern France. Perigord is the old name for this region, which is now usually referred to in English as the Dordogne. Most of the Perigord walnut production area is located in the Dordogne department, but there are also significant amounts produced in the neighboring Corrèze and Lot departments and small areas of other neighboring ones.

It has benefited from a Protected Designation of Origin status since 2002, but the walnut has had a history in the region that dates back thousands of years. While the walnuts grown today aren’t quite the same, walnuts themselves have been found at 17,000-year-old prehistorical Cro-Magnon sites in the Périgord walnut-producing region.

The Périgord walnut production area is located in and around the départment of Dordogne in southwestern France.

Walnuts continued to play a major role in the culture of the area ever since then and are inextricably linked to the region’s history. During the early Middle Ages, peasants would often pay off their debts with Perigord walnuts and by the 13th century, tithes to local churches were paid in walnut oil. The oil was at one time considered to be worth its weight in gold and contributed greatly to the wealth of the region due to its widespread and many varied uses. In 1730, it was found that more than three fourths of the national peasant population used nothing but Perigord walnut oil for cooking. Besides culinary uses, the oil can also be used as body oil or in painting.

The Périgord walnut can be used in so many ways in cuisine that the list of culinary dishes it can’t be used in is probably a lot shorter than the list of dishes it is included in. The possibilities are almost endless: Salads, mousses, covered in chocolate, baked in breads, used in cheeses, roasted or used as oil – the Périgord walnut is a versatile nut that has thousands of applications. It’s even used to make a type of liqueur, Eau-de-vie de Noix du Périgord, and a type of wine in the region (vin de noix – “walnut wine”), bringing a subtle, nutty flavor to the drinks.

 

There are numerous health benefits of consuming this walnut. The Périgord region of France has one of the lowest rates of heart disease – by some estimates it has the second-lowest rate in the world. The cholesterol-lowering properties of the walnut, which play a large role in local cuisine, certainly help to play a part in this. The walnut is also rich in fiber and antioxidants, high in protein, and filled with healthy minerals like magnesium, iron, and potassium.

Credit/Source:  French Food in the U.S.

An Anecdote About Table Linens

Photo from Pinterest

“Up until the sixteenth century, eating was a rather rough-and-ready affair that we would certainly not describe as dining. As people and their habits became more refined, table settings and linens also became more refined. As the 16th century progressed, it became a sign of wealth for each diner to have his own napkin (rather than wiping one’s hands and mouth on clothes). It was a sign of even greater wealth if the napkins were changed for fresh ones several times as the meal progressed through its courses. These napkins were larger than the ones used today and were tied around the neck to protect all those expensive silks and brocades from dripping sauces, soups, and gravies. Because it was difficult to tie a napkin behind one’s head, polite diners helped each other with this little task and thus arose the saying “making both ends meet.”

Although there are many beautiful linen tables at flea markets, locally made cotton mats and napkins are mostly used. These can be purchased in wonderful colors and patterns and only become more beautiful with age. The best way to handle these table linens is to wash them with your favorite detergent and dry them on the line. Using scented linen water or scented sachets with table linens may interfere with food aromas much as scented candles on the table would.”

 

Source: Joie de Vivre, 2002