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.

Green beans with onion, parsley and mint.

Fried heirloom tomatoes with filfel chuma and parsley, served with whole wheat sourdough bread.

Tomatoes.

Sucrine lettuce. Has a pleasant, faintly sweet flavor and a buttery soft texture.

Asparagus, shallot vinaigrette, soft-boiled egg.

Strawberries with rose sugar, heavy cream and black pepper.

Swiss chard with pine nuts and tahini.

“It really is a whole chicken!!!”

Chicken salad sandwich, Jersey tomatoes with herbs.

Jersey tomatoes.

Cauliflower with tahini, pomegranate molasses and mint.

Scallions

Young onions. Try them grilled and paired with an aioli or served alongside roast beef sandwiches.

Strawberries (in quart-sized containers)

Spring-fed watercress

Chicken with onion and sumac.

Crostini with Castelvetrano olive tapenade and fromage blanc.

Beets and white carrots.

Crispy bacon, chicken skin chicarrón, radishes.

Carrots and radishes.

Sugar snap peas

Tawny port French toast, plum confiture.

Cold roast chicken, fagiulini spilusieddi (“imaginative green beans” or green beans cooked with onion, parsley and mint)

Roasted asparagus, almond picada.