Elizabeth David's recipe calls for "...new potatoes, a small bunch of new carrots, and a few baby turnips...[as well as] 1 1/2 lbs. of green peas, freshly shelled...." I'm not sure where in the world these different foods are all available in the same season, and especially in spring. In springtime in north Idaho, the potatoes, carrots, and turnips must be bought locally or have over-wintered in the root cellar or the garden. The peas are a "maybe" for May, although they do appear in June. But all of that doesn't really matter because I am driven to make this dish every spring no matter where I find my vegetables. The lamb is never a problem because I always have some locally raised lamb in the freezer.
One vegetable that does appear in May is asparagus and we eat as much as we can. Thus, it appears on the plate, but not mixed in with the traditional dish. In honor of its name, I served the Navarin after a day of working in the garden, tilling the soil, planting some seeds and starts, pruning the grape vines, and all those other activities that must go into a garden for bounty in the summer. The dish was tasted the same as I always remember it. It's not as beautiful as I have sometimes made it. And the photo is not the best because I had to use my phone, my usual camera appearing to be broken forever. But no the photo could do justice to the memories of Navarin Printanier that inspire me every spring.