A delicate medly of lamb and spring vegetables. This is a delicious way to prepare the assortment of veggies you find at the spring market - turnips, onions, carrots, and peas are the classics. (note: I did find the cooking time was a bit too much for the veggies and will add them during the last 20-30 minutes next time around.) Enjoy with a crusty baguette and glass of wine, bien sûr!
Recipe for Navarin Printanier pp. 281-282, from Around My French Table, by Dorie Greenspan
Buy seasonal produce, as close to source as possible. Cook at home. Support food producers who are doing things right: farmers and ranchers who treat animals, soil, water, and air with reverence and respect; manufacturers who use healthful, natural ingredients and minimally process them. While you're at it, treat yourself with respect and make conscious choices about what and how much you eat.
Eat like it matters.
It matters to your health and to the health of the planet.
Coming to you from Bozeman & San Francisco, I love everything about food and wine - reading about it, shopping for it, preparing it, and sharing it. A bit obsessed? Perhaps. Full of joy and gratitude? You bet.