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