Late spring, in the kitchen

May is nearly escaped us, towing late spring in a trail of edible variety. Variety is the delight of the gastronome. Why else would we want exotic foods all the time? Eating by the dictates of climate and calendar is my new exoticism.

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Tarte Tatin: the crowning jewel of this month's experimental food
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Packing lunch is a puzzle, sometimes.
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The crepe.
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These were just in time for some chilly, Humboldt gray weather. Savory lentil pies with shiitake mushrooms.
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This is what love is: fava bean cashew creme.
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Assembly of the tarte.
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Amaranth greens are my new favorite vegetation.
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Mycality's Saturday morning offerings at the North Coast Growers Association farmer's market.
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Packed for flight travel: one dozen empanadas.
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