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￩￫$15.00In French markets and home gardens, you’ll see an ever-changing array of lettuces in all colors, leaf types, shapes, and sizes. Red, pale green, dark green, variegated, tight heads, loose heads, tall and short - the choice is vast and varied. The ones we have selected here represent a combination of shapes, colors and flavors that will ensure you a wide range of lettuces for your salads. All of them are heirlooms with a long history of being cultivated in French potager and market gardens. The seed varieties marked with a “V” indicates they were described by the famous French seedsmen and horticulturalists, MM. Vilmorin-Andrieux, over 125 years ago in their book, The Vegetable Garden, first published in English in 1885.Maximum quantity exceededMinimum purchase amount of 0 items is Required53 Left in Stock
￩￫$10.00Our fresh sweet bay laurel, Lauris nobilis, on branches 6- 8 inches long, is cut to order, gathered into a bunch and wrapped with twine, is shipped within 24 hours or less of cutting. Once you receive it, you can hang it or keep it in a basket in your kitchen or pantry. The leaves will gradually dry. When a recipe calls for 1 bay leaf, double the amount if using a fresh bay leaf. Best of all, use fresh bay leaves in quantity on skewers with pork or lamb or to make an aromatic bed for a potato and onion gratins, or 2 leaves per pot of dried beans.Contents: Five 6- 8 inch long branches of fresh sweet bay laurel and an information card on drying your fresh bay laurel.Maximum quantity exceededMinimum purchase amount of 0 items is Required79 Left in Stock
￩￫$8.00A classic version of Herbes de Provence with winter savory, thyme, rosemary, sage, and whole lavender buds.Maximum quantity exceededMinimum purchase amount of 0 items is Required150 Left in Stock
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￩￫$45.00The redwood salt curing box, finishing rub, fine cheesecloth, red and white butchers’ string and
beginning to end instructions provide the stage for making your own jambon cru – French style
prosciutto. The set makes a great gift for a meat-lover and DIY-er. Cure the jambon cru in the
cold weather, and it will be ready to slice and serve with fresh figs in summer. It’s easy to do
using this time-tested method. You will need to purchase your own fresh pork leg and bulk
coarse crystal salt. Order the pork from your favorite market. The salt is readily available in 40
pound bags at hardware and home improvement stores. Fresh pork leg not included and salt
17 1/2 -inch X 23 1/2-inch X 3 1/2 inch redwood salting box
3 ounces La Vie Rustic Finishing Rub which includes Tellicherry pepper, sage, thyme, and rosemary
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