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