Non Ration Foodstuffs: Normandy
Published: Winter, 2010
Author: Charles McFarlane
90th IDPG
Vegetables
From veterans testimony, vegetables seemed to have been relatively easy to find in France during the war if you were looking for them. The vegetables and fruit of France were not uncommon to the GI diet, with there being similar or the same foods being consumed stateside.
Photo from the Life Archive powered by Google
Root vegetables such as potatoes, parsnips, rutabaga and, carrots were among some of the more commonly available to GI's. These root vegetables could be stored in cellars, or be left in the ground until needed, putting them relatively out of harms way.
It should also be noted that in the south of France potatoes were not grown, and in its stead the chestnut was a main stay of Southern French cuisine.
What should I look for when buying vegetables for an event?Potatoes
The Potato has over 3,000 different variety, some as new as last year. For our discussion, I have narrowed it down to three French potato varieties that registration date in the Official French Potato Catalog predates 1939.
The three I chose were the Bintje, Belle De Fontenay, and La Ratte.
The reason I have detailed these is that they look like other potatoes that can be found in American markets if the French variety is not available.
Bintje
The Bintje (BIN-jee) potato is a yellow skinned potato with cream colored flesh. It is oval in shape with shallow ruts and fit comfortably in the hand for size. Think approximately the size of a MKII Pineapple. This potato is best for roasting or making Pomme Frites.
Photo from plantdepommedeterre.org
A commonly available substitute would be the Yukon Gold or Yellow Finn.
Photo from potatofair.org
Belle de Fontenay
The Belle de Fontenay potato is a medium sized club shaped (one side fat, one side thin) potato with firm waxy pale yellow flesh and yellow skin. This variety is said to have a flavor that improves as it ages in storage.
Photo from plantdepommedeterre.org
La Ratte (Asparges)
The La Ratte potato is a small fingerling type potato with a unique nutty taste and buttery texture. It has yellow skin, with deep yellow waxy flesh. This potato is best boiled or roasted.
Photo from plantdepommedeterre.org
A commonly available substitute would be the Russian Fingerling.
Photo from specialtyproduce.com/blog
Rutabagas
The rutabaga has been cultivated in Europe as a staple since the 17th century. There are several varities of rutabagas, for our discussion we will focus on two types.
The Chou-Navet is a white fleshed root variety while the "Rutabaga" is yellow fleshed.
“Rutabagas are often left in the ground all winter long. This keeps them preserved until needed. Using an entrenching tool, we could even chop them from frozen ground… Rutabaga patches were quite common over much of the territory we captured. They were left or stored in the ground, as grown, until needed. We would dig out only as many as we needed. We often had to save any water we had for drinking, so boiling a rutabaga for eating was not possible.”
Frank Wayne Martin, Private First Class, Forward Observer for General Patton
Carrots
Chantenay
This is fat bodied carrot that is fairly long in length, usually between 15 and 20 cm long. This was a variety that was commonly used for winter storage.
Photo from genericseeds.com
Belgian White
This is a very large carrot with white flesh that can grow up to two feet in length. While mostly used as feedstock for animals, it is fit for human consumption.
Photo from cubitsorganics.com
Oxheart
This is a very short stubby carrot - almost heart shaped in profile. Orange in color with coarse flesh.
Photo from carletongarden.blogspot.com
Conclusion:
Root vegetables would be a worthy and interesting addition to supplemental rations used at events. While the carrots can be eaten raw - the potatoes and rutabagas would need to be cooked at length - posing some unique challenges as faced by hungry GI's.
