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.

Sucrine lettuce. Has a pleasant, faintly sweet flavor and a buttery soft texture.

Scallions

Beets and white carrots.

Spring-fed watercress

Jersey tomatoes.

Chicken with onion and sumac.

Strawberries (in quart-sized containers)

Carrots and radishes.

Tomatoes.

Spicy carrot salad.

Fried heirloom tomatoes with filfel chuma and parsley, served with whole wheat sourdough bread.

Crispy bacon, chicken skin chicarrón, radishes.

Swiss chard with pine nuts and tahini.

Tawny port French toast, plum confiture.

Cold roast chicken, fagiulini spilusieddi (“imaginative green beans” or green beans cooked with onion, parsley and mint)

Green beans with onion, parsley and mint.

Chicken salad sandwich, Jersey tomatoes with herbs.

Sugar snap peas

Roasted asparagus, almond picada.

Crostini with Castelvetrano olive tapenade and fromage blanc.

Strawberries with rose sugar, heavy cream and black pepper.

Asparagus, shallot vinaigrette, soft-boiled egg.

“It really is a whole chicken!!!”

Young onions. Try them grilled and paired with an aioli or served alongside roast beef sandwiches.

Cauliflower with tahini, pomegranate molasses and mint.