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