Fiddle Faddle with Ebb and Flow

From Tasting Table in regards to Vincent Schofield's sand dabs dish at Ebb and Flow in San Francisco.

"He swapped mashers for sunchoke purée, doused the fish in lemon beurre blanc with fried capers, and finished the plate with a perky salad of black chanterelles, parsley and squash blossoms."

My two cents - manchego cheese in the puree, and kumquat rind in the salad. A substitute for the chanterelles if needed, black figs.

Sunday's Best of the Rest ~ Lunch & Dinner

In my CSA delivery this morning - I found some lovely things. Green garlic, leeks, artichokes, fresh rosy snapdragons and more. So here's a menu worth the beauty of these spoils. As always email me for the recipes or look them up online, most are available.

~ Lunch
Alice Waters' Green Garlic Soup (Instead of pureeing that soup, I added some bread crumbs in each bowl and stirred it in just before serving, this makes it a little more substantial as well as gives a deeper flavor)
Steamed asparagus with a dressing of creme fraiche, dill, green garlic, lemon, and hot sauce

~Dinner
Leek Tart
Gourmet's Sauteed Artichokes with lemon

Fig Caviar

Last week I got some dried organic figs from the CSA. These were beautiful pleasing in all manners - could feel the little bit of fuzz from the skin, good chew factor, and popping crunch like fruity caviar; a subtle sweetness to round it all out. Thinking about the similarity in texture to caviar - like a membrillo paste - scraping out the luscious inside, adding a tish of lemon juice and sherry to loosen it all up and then what...? Looking for your ideas. Please comment.