Page 34 - South Mississippi Living - March, 2024
P. 34

DINING
     In the South our grounds thrive, particularly in the spring and summer seasons, leading to the increased popularity of the “farm to table”
approach. Dedicated local farmers put in immense effort to
provide us with the freshest produce, satisfying our
taste buds and nourishing our bodies. What
better tribute to our
hardworking farmers than sharing a few
recipes that can craft a delightful farm to table feast
for your friends and family? Lamb, although less common, stands
out as a superb meat option, offering a unique and delectable culinary experience. Often compared to beef or veal due to its red
meat characteristics, lamb has a distinct flavor and tenderness that sets it apart from other meats. By
incorporating sweet pureed carrot, crispy potatoes roasted in bacon fat, and herbaceous parsley garlic
oil, I’ve crafted a stunning and sophisticated Spring Leg of Lamb dish, ensuring it serves
as an ideal farm-to-table creation.
34 | March 2024 SOUTH MISSISSIPPI Living
story and photos by
Chelsea Gieselmann
    

















































































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