Behzad Jamshidi

If I could come back to life again, please make me into a tree 🌳 🙏 🌲

Pork & Oat Roll, made with a viel of brasica leaves 🍃 to look like the trees 🌳

I was inspired by the forsythia plant this week, its turning green leaves to yellow flowers, the changing signs of spring, the many ingredients to share and celebrate - Symphonie Verte, an open lasagna with a stew of spring vegetables, smoked ricotta and morel mushrooms Spring Marmalade & Whipped Ricotta, on wholewheat levain loaf bread, pickled asparagus and golden raisins soaked in verjus Brasica Ohitashi, noble jade, flowering broccolini, the first of the spring asparagus and young ginger The Last Of The Winter Squash, koginut pudding, jammy egg and grilled skewer of donko mushrooms and morels

Spring has sprung at Blue Hill, I think my favorite color is green 🌱

The cues for good cooking are all around us right now. It feels so honest and so good to be making food from this space where a walk down to the greenhouse or an afternoon in the farm fields can help map out so much of our work. It doesn't feel creatively exclusive as much as it feels instructive. I've never really listened to my vegetables and ingredients as much as do now. We're asked to take these petite pullet eggs, or stew these overwinteres parsnips, throw a cheese or two together, and bring us out of winter and into the spring. The process leaves me speechless, because by the time I could explain it, I just missed the next change that happen around me and right now I'm trying to capture all of it. Thank you to my incredible team, were 6 months in it together and you all make me so proud and blow me away everyday. I'm the luckiest. If you need me, I'll be in the fields waiting for asparagus to show its pretty little heads, hopefully its soon.

Livestock Therapy 🐐 🐮 🧘‍♂️

The milestones when building a team can be subtle. In the kitchen it's shows up in the quality of the food we produce, and in the culture and respect we all show one another. We do a lot of the same dishes over and over again, and then one day, a dish comes together and it just feels different. All the care someone put into it shows up on the surface, you can taste it in the layers of what they've been cooking, the ingredients start to sing, the space where it came from is clean and organized and the cook who put the dish up is so eager and proud to serve it. I felt an invisible milestone recently, I realized both how proud I am of my team and how grateful I am for all the extensive talent I get to work with throughout my day to day. I love my work as a leader, its just about the hardest job I've had, but the payoff shows up in the result of some beautiful food, a strong culture of respect from cooks towards one another, and a kitchen that runs on communication, accountability, teamwork and kindness. I'm just at my 6 month mark with @bluehillfarm - time has flown by, and spring is just around the corner and I cannot wait for what's ahead of us.

Peace is, - Cooking by fires - Making bouquets - Quite coffees in the morning - Picnics by the river - The sound of frogs signing in the rain - Your dog's double life as a forager - Friends who cook for you - Friends that hug you good morning - Misty days and constant puppy cuddles - Sillyness whenever possible - Collecting wood - Long walks with the kid - Corn bread cravings See me next week for more life advice, Johnny cakes are better than pancakes, fight me 🤷‍♂️🌽🥞

The job has been holding me down, and my friends have been keeping me sane, my thoughts and prayers are with everyone back home right now. So grateful for this safe space to cook, share and keep occupied - - @andresrivasvanga 's Celeryroot Al Pastor - @theunexpected_butcher 's Mortadella Debut - Mache Salad & New Jersey Citrus - Every Part Of The Tsai Tsai Ohitashi With Ginger Gari & Green Apple Pickle - Kombu Cooked Kolrabi A La @mpatlazhan - Celeryroot En Croute, Beet Borderlaise & Creamed Spinach @mpatlazhan - The First Of The @stonebarns Endive Crudite - Pretty Little Minced Beef Pies By @kyliemillar - @stonebarns Veal, Bauvette Vs Fillet - Ravioli, The Never Ending Story: Mushrooms, Lobster, Buckwheat & Sunchoke - Petit Fours Of Acorn, Chestnut & Chocolate By @yaokin97 & @mimi_leonard - Wheat Testing & Tasting @jordandoche - @karla.vpb Flawless Method Of Cheering Up Sous Chefs After Little Accidents @louis_bls

If my mind were a vegetable right now, it'd be a squash 🫠🎃🍁 - Squash + Osso Bucco Pie, Wholewheat Puff Pastry - Honeynut Squash Muhammara, Golden Raisins - BBQ Koginut Squash & Smoked Buttermilk - Spellcast Squash In Buckwheat Tempura, Barley Miso 2020 - Roasted Koginut Squash Manti, Squash Dashi - Honeynut Squash, Smoked Yogurt, Squash Molasses, Candied Squash Skins, Toasted Pepitas R&D extraordinaire @mpatlazhan @row7seeds we love you 🙏❤️🌱

These past few weeks I've been cooking in the kitchen with my best friend @mpatlazhan and he's been putting out some of the most beautiful vegetables and dishes. 1 Sunchoke & Egg Pudding, Smoked Buttermilk & Sunchoke Crispies 2 Grass-Fed Striploin Glazed With Smoked Tallow & Seared Over Hot Coals 3 Cabbage & Sweet Potato, Beet Borderlaise, Cover Crop Furikake 4 Dry Aged Tile Fish, Caramalized Onion Jus, White Soy 5 Smores, The Saga 6 Beautiful Oca 7 Sunflower Pitas A La Forno 8 Flint Corn Polenta, Black Trumpet Jus, Cranberry, Basil, Brisket & Spinach 9 Kolrabi Cooked In Kombu 10 Whole Wheat Puff Pastry & Pâté En Croute Test 11 Cabbage & Fire 12 Spell Cast Squash Tempura, Buckwheat, Barley Miso 2022 13 Blue Hill's Smallest Staff Member

Bau Sin Dolmeh, Smoked Trout, Quince Capers Upstate Abundance Crispy Pototo Focaccia @docktodish Tile Fish, Petit Potato Crust "Behz's Silly Salad" - The What's Good On The Farm Plate @yaokin97 Squash Créme Brulee, Squash Gelato @stonebarns Vegetables, Green Garlic, Rose Alba, Mâche, Raddicho Squash Manti, Oven Roasted Koginut Squash Dashi Cook Class By @kyliemillar @jdup18 @yaokin97 Celeriac Shawarma Test @andresrivasvanga Pigs In A Blanket