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.

Chicken salad sandwich, Jersey tomatoes with herbs.

Strawberries (in quart-sized containers)

Green beans with onion, parsley and mint.

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

Roasted asparagus, almond picada.

Swiss chard with pine nuts and tahini.

Chicken with onion and sumac.

Scallions

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

Beets and white carrots.

Sugar snap peas

Spicy carrot salad.

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

Crispy bacon, chicken skin chicarrón, radishes.

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

Crostini with Castelvetrano olive tapenade and fromage blanc.

Carrots and radishes.

Cauliflower with tahini, pomegranate molasses and mint.

Strawberries with rose sugar, heavy cream and black pepper.

Tomatoes.

Spring-fed watercress

Asparagus, shallot vinaigrette, soft-boiled egg.

Tawny port French toast, plum confiture.

“It really is a whole chicken!!!”

Jersey tomatoes.