While winter lingers still in the markets- roots, cabbages and bulbs, this clash of orange and green met me at the entrance to the petit marche aux Chat' D'Oc. It lifted my spirits enough to make a simple salad with frisee served with artichauts dressed in an zesty orange vinaigrette.
Cranes. Colors. And Shapes. Kitchen inspiration comes in all forms. But most often I am drawn by the natural world outside my galley window. Like those wild cranes flying overhead, I now hunt for spring along the garden paths and plan a Spring Green Soup and Sauce Vernal for tomorrow's Market=Table cooking class. Although we use the French Kitchen at Camont for classes, I cook in this little floating test kitchen- just one of a barge queen's great delights.
"Arrrh, matey. Burnt the soup? Throw it overboard to the fishes
and walk the plank to the pantry!" Captain Kate.