A Gascon Year- Mars
A Bonus for Paid Subscribers
If you haven’t caught up with your reading yet for this year, March—windy, blustery, rainy March—can be a great month. It’s also a spring green month to celebrate the best radish leaves, the first tender chard that over-wintered, and the mild green garlic that needs thinning in the potager. Call me a lazy cook, but I’d rather stroll through the now tidied garden than drive the three-minute road to the small supermarket or wait until Wednesday’s farmer’s market.
And to help refresh my memory about what to cook for a simple lunch, I turn toward this month’s issue of the 12 volumes I published during the lockdown Covid days of 2021. These 12 volumes are a special free bonus for all paid subscribers as downloadable ebooks and I will feature some of these recipes throughout the month. Need another reason to subscribe and pay to support The Camont Journals? A Gascon Year—Mars features some of my favorite, simplest recipes like a béchamel sauce for Gratins and Croque-Monsieur sandwiches, a Catalan Spinach Omelet, and some Swiss Chard Fritters for one. To cap it off, I share my recipe for the fabulous little-known French cheesecake, called a Tourteau.
This month, I’ll also share a 30-minute cooking video from my popular online classes. New to The Camont Journals? Sign up here!