In springtime, it’s usually a little overcast in the morning. The marine layer creeps in from the ocean and unless there’s a nice warm sun to help burn it off, it hangs over us in the valleys. This weekend, we’re anticipating some rain, so the clouds had a colder edge to them. Quite pretty though. And pretty ideal for photography. It’s like having the whole sky as your personal soft box.
Fresh herbs are great any time of year, really. But right now even the woody ones like rosemary and thyme are super tender and succulent. I can just barely touch them and perfume my hand with lush savory smells. I have thyme growing at home right now, but even this bunch was tempting. It. Smelled. So. Good.
Normally the price of blueberries scares me off unless I have a particular use in mind for them. $4 for a small carton that I could down in a minute a fit of fruit gluttony seems a waste to me. But these? The size of nickels and surprisingly well-balanced. I love a sweet berry. But I also like to get a hint of tartness with it - something that gives a little depth of flavor. These had it. So I succumbed. Poor me.
The early strawberry season is kicking into gear. I’m waiting for my seascapes. These are gaviotas, which do great in our cool spring weather. And they really are fairly fantastic. The seascapes are just worth waiting for.
Lest you think the citrus season was winding down, this guy was ready to prove you wrong. He had an amazing variety ready to sample – multiple lemons, grapefruits and oranges. He also humored me and the camera for a while. Don’t ask me his name. I either seem to remember to take the shot and forget the question, or get the name but forget the shot. Ah well.
I made a pretty big batch of blood orange marmalade this year. But these past few weeks I’ve been sticking slices of them in our lunches. JJ juiced and froze another batch a few weeks ago and enjoys a glass of deep purple-red juice on occasion. We have a tree at home so I often take the fruit for granted. They won’t be available for much longer though. Get while the getting’s good.
I just liked the color here. The dominant carrot season here is Jan-Feb, but you’d never really know it from this picture. The variety seems to be increasing every year.
Thanks to everyone who’s stopped by the new site and hooked up to the feed bag. Coming soon: more things I like followed by yet more things I like. I know. I have it so tough. How ever shall I cope?
Maybe some sea salt caramel macarons from Europane? Oh…if I must…
