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