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