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