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.
Young onions. Try them grilled and paired with an aioli or served alongside roast beef sandwiches.
Strawberries with rose sugar, heavy cream and black pepper.
Cauliflower with tahini, pomegranate molasses and mint.
Sugar snap peas
Crispy bacon, chicken skin chicarrón, radishes.
Beets and white carrots.
Sucrine lettuce. Has a pleasant, faintly sweet flavor and a buttery soft texture.
Cold roast chicken, fagiulini spilusieddi (“imaginative green beans” or green beans cooked with onion, parsley and mint)
Carrots and radishes.
Green beans with onion, parsley and mint.
Chicken salad sandwich, Jersey tomatoes with herbs.
Strawberries (in quart-sized containers)
“It really is a whole chicken!!!”
Fried heirloom tomatoes with filfel chuma and parsley, served with whole wheat sourdough bread.
Swiss chard with pine nuts and tahini.
Asparagus, shallot vinaigrette, soft-boiled egg.
Tawny port French toast, plum confiture.
Chicken with onion and sumac.
Spicy carrot salad.
Roasted asparagus, almond picada.
Crostini with Castelvetrano olive tapenade and fromage blanc.