A large, firm, elongated, fragrant variety of apricot which is good for preserving. It ripens from mid-July to early August.
A disc of semisoft cheese made with cow's milk, similar to St-Paulin. It is cured in beer, has a supple paste and a thin washed rind covered in blue-black mould. It is made around the town of Bergues near Dunkirk in Flanders. This cheese is eaten all year round and is made with skimmed milk and contains 15-20% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 12 cm (5") diameter x 4 cm (1½") deep, weighing 325-350 g (12 oz). Affinage is 3 weeks to 2 months. The flavour is sharp.
King trumpet mushroom. It may be eaten either fresh or dried, roasted or baked but the flavour is not highly regarded and the flesh is chewy.
Water parsnip. Both the leaves and flowers of this plant may be used for food though I have read that it is toxic to mammals, which doesn’t sound very promising. It grows in damp boggy places.
