Picking Garlic Scapes
It's the height of garlic scape season, and these workers are picking them by hand. Fresh off the plant they've got an amazingly fresh, crisp bite with a spicy, garlicky kick.
A pre-dinner shot of pea soup to get your palate acquainted with the spring.
More Garlic Scapes
A single scape grows out of the center of each plant.
Shredded kale dressed with a parmesan-based vinaigrette served with a raisin purée inside a cheesy tuile cup.
Summer's almost here, and the running plants grow several inches each day during this time of year.
Smashed peas seasoned with sherry vinegar inside an almond-scented soft sesame-seed bun. I've seen this same dish with a few different seasonal vegetable fillings.
Greenhouses are used year-round to grow cold-weather vegetables that can survive at just above freezing. They're occasionally heated, but rely almost totally on passive solar heating to retain energy and warmth.
Fried Cured Pork
Tender nuggets of well-seasoned cured pork, breaded and fried, served with a bit of pickled cauliflower.
Inside The Greenhouse
The greenhouses are quite warm this time of year.
Asparagus wrapped in prosciutto, dipped in sesame seeds, and fried. The fat spears, which are currently coming from New Jersey, are at just about the height of their season. Incredibly sweet and flavorful.
These gobblers live in a spacious barn for now, but are destined for the dinner plate eventually...
Sweet young beets with a mix of wild greens like purlsane and stellaria with a light vinaigrette and ultra-sweet strawberries.
Chunks of rhubarb and tapioca pearls in a sweet and sour rhubarb broth surround a light crab salad with a yogurt sorbet.
Fettucine with Peas and Morels
Fresh spring peas and a pea foam with sautéed wild morels and handmade pasta.
The loin and belly of their own pigs. The loin is roasted to a tender medium-rare while the belly is slow cooked to a melting tenderness with crisp skin. Fresh peas and chickpeas in a tarragon scented purée are underneath.
Raspberries and Cream
Their own raspberries over a caramel-scented crème fraîche custard sprinkled with rosemary shortbread.
Nut bars, strawberry-chocolate macaroons (that taste remarkably like Japanese mushroom-shaped chocolates, and a bowl full of fresh berries. The strawberries are some of the best I've had.