Spring vegetable fricassée celebrates seasonal produce with delicate preparation. Discover how this classic French method transforms garden-fresh ingredients into a vibrant, textural symphony.
Ah Jack am very touched that you mentioned my blog. Thank you.
I love reading others' writing before I settle to my own. And I love your writing.
I've never tried a fricassée! But I'll remedy that as soon as I can walk again, and pick up in the market what we haven't here in the garden in the hungry-gap time (basically we have masses of herbs, some woody leeks, and a load of flowering purple sprouting...)
I am so happy to read I made it into your morning read (as did you over here). ☺️ It is interesting the ants are taking over here this year, too! At least, there are very few slugs and snails around this year (not like last year). Your spring Fricassee looks delicious! Thank you!
Nature does tell us a lot if we pay attention… Active ants tend to tell us we’re in for a dry season - a message the lack of visible snails and slugs confirm. Of course, I could also simply look at the dropping water levels as evidence.
A morning well spent, Jack. And is there a more cheerful word in the culinary vocabulary than fricassee? Finally, your photos are stunning. Thank you for sharing them. And thank you for the kind mention!
Indeed, fricassée often bounces around in my head…and yes, it is a fun and cheerful word - and don’t we all need a bit more joy in our lives? Come to think of it…that would be a fun article to write - what are the most cheerful words in the culinary vocabulary…
Thanks for reading, commenting, and sharing my work - highly appreciated!
Beautiful work and recipe! Love it
Thank you, Aki… much appreciated!
Ah Jack am very touched that you mentioned my blog. Thank you.
I love reading others' writing before I settle to my own. And I love your writing.
I've never tried a fricassée! But I'll remedy that as soon as I can walk again, and pick up in the market what we haven't here in the garden in the hungry-gap time (basically we have masses of herbs, some woody leeks, and a load of flowering purple sprouting...)
Thanks so much, Roselle… I'm thrilled you enjoy my writing - ecstatic, actually…
I'm looking forward to hearing how your fricassée goes…
I am so happy to read I made it into your morning read (as did you over here). ☺️ It is interesting the ants are taking over here this year, too! At least, there are very few slugs and snails around this year (not like last year). Your spring Fricassee looks delicious! Thank you!
Thanks for reading, Susanne…
Nature does tell us a lot if we pay attention… Active ants tend to tell us we’re in for a dry season - a message the lack of visible snails and slugs confirm. Of course, I could also simply look at the dropping water levels as evidence.
Yes, way too dry…😢
A morning well spent, Jack. And is there a more cheerful word in the culinary vocabulary than fricassee? Finally, your photos are stunning. Thank you for sharing them. And thank you for the kind mention!
Indeed, fricassée often bounces around in my head…and yes, it is a fun and cheerful word - and don’t we all need a bit more joy in our lives? Come to think of it…that would be a fun article to write - what are the most cheerful words in the culinary vocabulary…
Thanks for reading, commenting, and sharing my work - highly appreciated!
A lovely post Jack, I feel as though I strolled with you down to the vegetable market, then chatting along as you make us a delicious fresh lunch.
Thanks for the company, Lisa…