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