This will probably be the last regular post for a couple of weeks, as I will be on vacation in San Francisco starting Thursday. I might do an update at the end of June however; will have to see what’s going on at that time.
Clicking on any of the photographs below will bring up a larger version of the picture as a slideshow. Enjoy.
Spicy carrot salad.
Crostini with Castelvetrano olive tapenade and fromage blanc.
Sucrine lettuce. Has a pleasant, faintly sweet flavor and a buttery soft texture.
Young onions. Try them grilled and paired with an aioli or served alongside roast beef sandwiches.
Asparagus, shallot vinaigrette, soft-boiled egg.
Carrots and radishes.
Strawberries (in quart-sized containers)
Crispy bacon, chicken skin chicarrón, radishes.
Tawny port French toast, plum confiture.
Roasted asparagus, almond picada.
Beets and white carrots.
Chicken salad sandwich, Jersey tomatoes with herbs.
Sugar snap peas
“It really is a whole chicken!!!”
Chicken with onion and sumac.
Fried heirloom tomatoes with filfel chuma and parsley, served with whole wheat sourdough bread.
Green beans with onion, parsley and mint.
Cold roast chicken, fagiulini spilusieddi (“imaginative green beans” or green beans cooked with onion, parsley and mint)
Swiss chard with pine nuts and tahini.
Cauliflower with tahini, pomegranate molasses and mint.
Strawberries with rose sugar, heavy cream and black pepper.