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