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