Curious Cook: A tender moment, part 1

A piece of raw ribeye steak. Photo: VisualHunt/YourBestDigs

One somewhat odd disadvantage of living in rural France is, quite honestly, the extreme freshness of much of the produce. Wherever possible, we like to get our food from local markets and organic stalls (or we sometimes pick the fruits directly from trees and bushes during the seasons) – this means great greens and fruits, though the downside is that we have to eat the stuff quickly before they go off due to the (mostly) untreated nature of the produce.

Not having a huge freezer means we cannot order a side of beef or lamb from a farmer – so this means weekly trips by car to get meats from the butcher in the next village.