Scallop, Farro, Micro Greens, Lemon Basil Sauce

Scallop, Farro, Micro Greens, Lemon Basil Sauce

Scallop, Farro, Micro Greens, Tomato, Borage, Lemon Basil Sauce

I simply could not resist those U-10 scallops at the fish market. U-10 (under 10 scallops per pound) are the largest available. These dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution.

The dilemma was how to showcase the (not inexpensive) scallops, yet keep the dish simple and simultaneously interesting? Lemon and basil naturally pair well with scallops, so that became the sauce. I mingle tomato, nasturtium, and mache for a light salad-y effect. And then add the unexpected farro, an Italian grain with nutty, chewy, earthy flavors and textures. This unique dish has an irresistible appeal of land and sea. Bright blue borage flowers add that contrasting splash of color.

Scallop, Farro, Micro Greens, Lemon Basil Sauce Recipe

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Korean Melon and Shrimp

Korean Melon with Shrimp

Korean Melon and Shrimp

Korean melons are delightful. They have a melon-y taste similar to cantaloupe, but with cream-colored flesh and bit more crunch. The seeds are edible so I leave them intact, to enjoy the sweet pulp that surrounds them, and for added texture. Korean melon paired with shrimp, makes a simple yet refreshing appetizer or popular side dish to serve on a spring or summer buffet.

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Mom’s Vintage Potato Salad & Franciscan Earthenware

Mom's Vintage Potato Salad & Franciscan Earthenware

Mom’s Vintage Potato Salad & Franciscan Earthenware

Franciscan Earthenware was a wedding gift to my father and his first wife. My mother “inherited” this china when she married him. We’ve enjoyed her home-cooked meals on these dishes for well over a half century.

We still have most of the pieces, a few are chipped, but overall a fine collection in great condition. This china has proven to be very durable. Back in 2008 Ma graciously lent me several pieces from her collection. As you may have read earlier, I am addicted to dinnerware. Now, with her passing, I am the keeper of the entire collection. And I will cherish it forever.

Joyce & Len
Joyce & Len – Sept. 1955

Franciscan Apple is one of the most popular raised-relief hand-painted patterns from Gladding, McBean & Co., which began production of Franciscan dinnerware in 1934 at their plant in Glendale, California. This pattern first appeared in 1940.

The name Franciscan is an allusion to Franciscan Friars and reflected the simple, informal style of Mexican folk pottery. The Franciscan Apple pattern has become a darling of collectors with its branches, beautiful green leaves and red harvest apples painted on cream-colored porcelain reminiscent of days gone by.

Mom's Vintage Potato Salad & Franciscan Earthenware

American production of Franciscan Ware ceased in 1984, following the announcement to relocate all Franciscan production to England. Franciscan Apple pattern is still made today under the Wedgwood Group. It is slightly different now and many pieces are larger than the originals, but still charming as ever.

Mom’s Vintage Potato Salad Recipe

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