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Broccoli and cauliflower bulgur King salmon, sesame polenta fingers, lemon condiment

Summer vegetable tartines with langoustines King salmon with morels Stuffed figs

Fava bean and artichoke tartines Alaskan King salmon stuffed with tapenade, sauce vierge

Stewed vegetables (artichokes, spring garlic/onion, fava beans, potatoes) in a fava and arugula pesto, chive flowers from the garden.

Beautiful peas, Shelby.

Foie gras poached in a morel mushroom and vin jaune bouillon, turnips and fresh herbs

Beautiful. The cat, too.

Striped bass "facon rota" Pizza margherita

Fig crackers Striped bass with aromatics

Figs with 30 month Pio Tisino Prosciutto M'hamsa with sun dried tomato, confit lemon and basil Grilled striped bass with m'hamsa

You are very kind. Perhaps one day we will share a meal together.

Tonight I ate red meat, and I am glad I did. Dry aged ribeye, vegetables of the moment Figs roasted in strawberry juice, seashore honey, purple basil

Thanks! I grow a wide variety of herbs, salad greens, mesclun, sorrel, arugula, strawberries, fava, borage, cucumber, old world zucchini/tomato/pepper and eggplant varieties, etc. This is also my first year growing artichokes, which I very much look forward to in late summer. The hazelnut jus was in fact a chicken jus with a few drops of roasted hazelnut oil!

Oeuf mollet, spinach and morels Garden picked salad

Black bass carpaccio

Vegetables in a crushed herb sauce

Morels stuffed with morels, hazelnut jus

Monkfish and langoustine paella

I did not soak. No smoke, as it was not exposed to direct heat. Just "crackles" as it came out of the oven. Pretty neat thing to present to a group of friends/family.

From a farmer just up the road from me. Bought a whole bale, so I will certainly be seeking more uses for it. Tonight I had a beautiful black bass, still in rigor mortis. I am a big fan of raw fish/tartares lately. Tartare Grilled with the first chanterelles, in a saffron jus

I colored the bird in the pot, before then placing in the hay, which I nested the bird into, covered the pot, then placed in a 400ºF oven for about 40 minutes. I used a rather large (34qt) Staub cast iron pot for this. Once cooked, I allowed the bird to rest in the pot for another 30-40 minutes. The hay permeates the flesh of the bird and offers a lovely, yet subtle, grassy/smoky flavor. I served the bird with some morels and potato gnocchi. Very nice. I would repeat.

Chicken roasted in hay

Yes, they come out crispy. I slice the lemons paper thin (usually a mandoline works best, but I did not care to bother) then sprinkle very lightly with caster sugar and place between two silpats to keep them flat and dehydrate in my convection oven (don't have a dehydrator) at around 170F for a few hours. They add a really nice concentrated touch of acidity. Works great with any fish, I'd imagine. I appreciate it. I really have not made a conscious decision to forgo meat, it just seems to be the natural progression of my palate, favoring fresh vegetables and seafood to all else. I do still love a roasted chicken, pigeon or sweetbreads, on occasion. I can't really seem to digest red meat like I used to, so typically I avoid it.

Oh, and I deep fried the tentacles, because I like when they are crispy.

The arugula in my garden is currently in abundance, so I made a pistou from it, along with some fava beans and perhaps 1/4th a clove of garlic. This was the base to calamari, stuffed with a mixture of roasted eggplant, parmesan, tomato, anchovy, and caper, amongst other things. Some slices of dehydrated lemon, raw fava and lettuce for its crunch.