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