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