New hours: Tuesday to Saturday from 11:30 a.m. - 8 p.m., takeout only.

Working with blood oranges


Thursday, March 22, 2012 at 4:16PM

Scenes from the kitchen today as Chef Cat works with blood oranges.

Lemon meringue mini tarts in arm's reach


Thursday, March 22, 2012 at 3:59PM

Awesome forearm strength is part of what makes our lemon meringue mini tarts special. Jessica at work today in the Forage pastry kitchen.

Officially or unofficially, persimmon season is here


Tuesday, November 08, 2011 at 2:46PM

Chef Jason got what he thought was a choice selection of persimmons from the farmers' market on Saturday. Then home grower Robert walked through the door with his own fresh-picked persimmons. Robert's persimmons won an impromptu taste test. Today we're serving our market lettuce salad with Silver Lake persimmons and cucumbers in a yogurt dressing. Thanks for the persimmons Robert!

"Local for me is my back yard."


Tuesday, November 01, 2011 at 1:23AM

Lexicon of Sustainability: Local from lexicon of sustainability on Vimeo.

Forage home growers Craig and Gary of Winnetka are featured in this video piece by the Lexicon of Sustainability project. At 13:31, Craig explains: "Local for me is my back yard. You can't possibly get something more local than that." That pretty much says it all.

Good food grows in Santa Monica


Wednesday, October 26, 2011 at 3:15PM

A visit to Lewis' garden this morning yields a few pounds of ripe guavas. Lewis says he can't keep up with his guava tree. The fruit starts off green but every day waves of guavas will turn a bold yellow, indicating ripeness. The photo on the left shows some of Lewis' guavas on the tree. The photo on the right shows off some of today's harvest. Thanks Lewis!

Santa Monica Farmers' Market highlights


Wednesday, October 26, 2011 at 1:13PM

Marigolds from Coleman Family Farms ... Wickson apples from Windrose Farms ... sweet guavas from Garcia Organic Farms ... selecting Fuji apples from See Canyon Farms ... Shunkyo radish and lovage from Coleman Family Farms ... picking rocky sweet, ambrosia, and ananas melons from Munak Ranch

Good food grows in Silver Lake


Tuesday, October 25, 2011 at 5:17PM

Robert harvested tomatoes from his garden this afternoon and brought some right over. Thanks Robert!

Thursday evening test kitchen


Thursday, October 20, 2011 at 11:23PM

Jason and Cat are cooking up some wonderful surprises for you! Of note: dukkah, hanger steak, pickled radishes, pomegranate and fennel, cucumber kimchi. Coming soon in the form of various new dishes on the Forage menu.

Happy tomatoes make tasty tomatoes


Saturday, October 15, 2011 at 1:13PM

Adam brought us some amazing heirloom tomatoes this week and reports the tomato crop in their Mid-City backyard garden is still going strong. The fall heat wave is sustaining all sun-hungry vegetables, and dishes like today's heirloom tomato tart bring that benefit to you. Thanks Adam and Jenna!

Good food grows in Mid-City


Thursday, October 06, 2011 at 3:15PM

This morning, Adam brought by some fresh-picked chard, squash, eggplant, cantaloupe, cucumber, and tomatoes. The first shared fall harvest from the Mid-City backyard garden of Jenna and Adam. Thanks Jenna and Adam!

Working with pears


Thursday, September 22, 2011 at 1:13PM

Red Bartletts picked this weekend from Judy Starr's orchard in Paso Robles are featured in today's special salad: Paso Robles Pear and Market Lettuce Salad with Pear Vinaigrette. The pears are from Starr Ranch and the butter lettuce is from Rutiz Farms. Thanks Judy for the pears!

The making of today's Jungle Fresca


Wednesday, September 21, 2011 at 12:12PM

This morning, Chef Jason combined pineapple guavas, watermelon, strawberries, and lime to blend up a punchy agua fresca. The guavas lend a tropical character. The watermelon, from Munak Farms, keeps things light and fresh. After some deliberation, a suitable name is agreed upon: Jungle Fresca. Happy Wednesday!

Santa Monica Farmers' Market highlights


Wednesday, September 14, 2011 at 11:03AM

Peppers and eggplant from Peacock Farms ... Apples from See Canyon Farms ... Melons from Munak Farms



Friday, September 09, 2011 at 6:18PM

Somebody brought in an odd artifact to the restaurant today. It appears to be a big book with a yellow cover, very thin pages, and very small text. It's definitely not a Bible, although its construction seems to model all the characteristics of an object of sacred text. While we were pulling out our smart phones to Google hints as to this thing's purpose, Sam decided to let his fingers do the rockin' with a neat little trick he must have learned at Coachella or some such place. He said it's easy to rip big books like this clean in half with nothing more than a proper grip. Sure enough, he demonstrated by folding the top of the book at a slight angle. Then he tore the book in its entirety right down the middle. Such a summoning of mighty power. It was as if he'd just downed a whole platter of Gloria's Broccoli. Recycling anyone?

Good food grows in Mid-City


Friday, September 02, 2011 at 4:16PM

Jenna and Adam brought in figs, cantaloupe and tomatoes this morning, all harvested from their inspiring Mid-City backyard garden. Thanks Jenna and Adam!

Pears take the cake


Friday, September 02, 2011 at 3:15PM

We've started off September with some fresh-picked pears from Judy Starr's winery estate in Paso Robles. The ranch is home to boutique orchards that yield pears, persimmons, and walnuts. Our modest pear haul includes both red and green Anjous, and a few Bosc pears. Enjoy a few photos from the making of today's hazelnut brown butter cake with red Anjou pears from Starr Ranch in Paso Robles.

Santa Monica Farmers' Market highlights


Wednesday, August 17, 2011 at 1:13PM

Lettuce from Coleman Farms ... Super sweet pimentos from Beylik Family Farms ... Ruby grapes from Penryn Orchard Specialties ... Yellow peaches from Fitzgerald Farms ... Lettuce from Rutiz Family Farms

In the kitchen with good food grown in Mid-City


Thursday, August 11, 2011 at 1:13PM

Adam and Jenna visited this morning with a harvest of arugula, basil, black figs, chives, cucumbers, eggplant, and squash. They tend an impressive edible garden in their Mid-City backyard. Excited to work with this ample haul, Chef Jason halved a portion of the figs and roasted them in olive oil. A special crostini on today's lunch menu celebrates good food grown in the Mid-City neighborhood: Crostini with roasted figs, prosciutto, and basil. More pictures of the crostini here. Thanks Adam and Jenna!

Santa Monica Farmers' Market highlights


Wednesday, August 10, 2011 at 1:13PM

Golden Nectar plums from Flora Bella Farms ... Persian Mulberries from Garcia Organic Farms ... Cauliflower from Rutiz Farms ... Dragonfruit from Pedro's Ranch

Good food grows in Pasadena


Sunday, August 07, 2011 at 8:20PM

Early August harvests home-grown in Pasadena by Malika and Donny: Peppers, cherry tomatoes, and figs. Thanks for sharing your summer produce with Forage!

Good food grows in North Hollywood


Tuesday, July 05, 2011 at 2:14PM

Andy and Susanna recently brought us wonderful summer vegetables grown their North Hollywood garden. Squash varieties include grey zucchini, yellow squash, and Zucchino Rampicante summer squash. Tomato varieties include Sungolds, yellow pear tomatoes, and black cherry tomatoes. Thanks Andy and Susanna!

Santa Monica Farmers' Market highlights


Wednesday, June 22, 2011 at 11:11AM

Stone fruit from Fitzgerald Farms ... Buying chickpeas from Flora Bella Farms ... Selecting berries at the Pudwill Farms produce stand ... Tasting the highly recommended Santa Rosa plums from Fairview Gardens ... Peter's purple basil from Schaner Farms ... Tasting peppers with Gloria.

Voices and views from the Los Angeles Bake Sale for Japan


Tuesday, April 05, 2011 at 10:22PM

In appreciation for farmers participating in today's Bake Sale for Japan


Saturday, April 02, 2011 at 11:54AM

Baked goodies aren't the only offerings at today's nationwide Bake Sale for Japan. We are especially appreciative of the timely and thoughtful contributions from local farmers who grow the fresh produce that we use in our dishes. Along with all the cookies, cakes, and breads available on the tables outside the restaurant, the bake sale also features items from some of our favorite farmers, including (all pictured here, from left to right) turnips from Weiser Family Farms, edible flowers from Schaner Farms, red grape tomato seedlings from Windrose Farms, and green garlic from Schaner Farms. The availability of safe and healthy food is one of the issues demanding attention in the wake of the disaster in Japan. The bake sale helps food play a part in how we respond and understand the consequences of last month's earthquake, tsunami, and nuclear power plant failure. Please consider visiting one of seven bake sale locations across the city today to show your support. Next time you visit the farmers' market, thank the farmers for helping take part.



Thursday, January 27, 2011 at 11:23PM

The evolution of our signage for Art Los Angeles Contemporary: From woodworking shop to opening day, January 27, 2011.



Friday, January 21, 2011 at 11:23PM

Guests who enjoy their meals at our sidewalk seating along Sunset Boulevard may now do so under our new awning. We installed it this week!



Wednesday, December 29, 2010 at 10:22PM

On the cover and in the list: Forage profiled in Los Angeles Magazine’s Best New Restaurants


Tuesday, December 21, 2010 at 11:30AM

Forage is excited to be listed in Los Angeles Magazine’s feature on Best New Restaurants. Every year, Patric Kuh profiles ten newcomers to the restaurant scene bringing something fresh and notable to Angeleno-style dining. As Silver Lake’s representative on this year's list, Forage is described as a homey cafe offering gourmet counter service. Receiving mention are a few of the dishes which have enjoyed a spot at various times this year on our seasonally driven menus: the lime creamed corn, shaved fennel salad with pomegranates, slow-roasted salmon, and our cheesecakes.

With the January issue now making its way onto newsstands, we thought it would be fun to share a few behind-the-scenes iPhone snapshots from one day this fall when the magazine took over the restaurant to shoot our desserts for the cover. They scheduled a visit on a day we are normally closed and converted the entire restaurant into a pop-up photo studio. Our large windows were covered in black paper as lights, camera, and computers were set up. Our dining area served a prop room, the ordering area was transformed into the shooting studio, and the kitchen became the food styling area. Pastry chef Gina Koo was asked to prepare four hazelnut tortes and two tiramisu cakes, so that dessert dishes could be prepared and photographed in various ways. New York photographer Nigel Cox and his team spent the entire day photographing and sampling our cakes. In the end, the magazine chose a lovely image of the Brown Butter Hazelnut Torte.

Being included in this list is such a wonderful cap to a wonderful Year One. We’re grateful for all the support and attention we’ve received from our guests, neighbors, local growers, and people who believe and share in our vision of what it means to live and eat well. We’re looking forward to sharing more of our passion for good food in the coming year!

Warren and Lovejoy's Highland Park Key Limes


Friday, December 10, 2010 at 11:23PM

Market to Plate: Chanterelles at Forage


Wednesday, December 08, 2010 at 11:23PM

Chef Jason returns from this morning's Santa Monica Farmers' Market with some gorgeous chanterelles. This edible forest mushroom grows in relationship to the trees around it, so its availability depends on the weather, the rain, and society's ability to wisely manage forest habitats. After some deliberations in the kitchen, the chanterelles prove a perfect match with some exceptionally fresh spinach also purchased from today's market. The mushrooms will be roasted, the spinach sauteed. Some chanterelles from the three boxes obtained today are used to make a flavorful sauce. Chef Jason drizzles olive oil over a plate of chanterelles before roasting them to order. The final result, plate-by-plate, is our Roasted Chanterelle Mushrooms with Grits, Spinach, and Mushroom Sauce.

R.I.P. Art the Mandarin Tree, 2010-2010


Monday, November 29, 2010 at 10:22PM

Sadly, this month someone ripped Art the Mandarin seedling from its home in our tiny soil plot facing Sunset Boulevard. Art (barely noticeable in the picture -- look for its blue collar) was the baby fruit tree we adopted from Fallen Fruit's EATLACMA tree adoption. It was inspiring and rewarding to care for the tree and watch it grow. We planted Art in a spot blessed with plenty of afternoon sun. We had high hopes that it would grow up, produce fruit, and offer some citrus happiness to people walking by on the sidewalk.

The time to grow is now


Friday, September 17, 2010 at 8:08AM

Forage is thrilled to announce that all ten members of this year's Home Growers Circle have been selected. In addition to the residents who hail from local neighborhoods such as Silver Lake, Los Feliz, and Highland Park, the Home Growers Circle's members represent a wide arc that sweeps from east to west of Los Angeles County -- Santa Monica, North Hollywood, Winnetka, Montrose, Pasadena, West Covina. It will be exciting to see what kind of diversity of crops can come from a Los Angeles harvest.

Over the summer, Forage asked the home growers of Los Angeles to take a step forward in the name of good food. We created the Home Growers Circle to support passionate and committed urban gardeners who grow edibles in their backyards. We recognized that if we wanted to continue to invite home growers to bring their produce to us, we would have to take proactive steps that advocate and legitimize the practice of urban farming.

The Home Growers Circle offers a community and support network for the small-scale citizen grower seeking to share both the trials and rewards of growing locally for community benefit. It's much more than a way for farmers to trade notes on growing technique and weather insights. The Home Growers Circle provides results-oriented education and resources on matters of obtaining government certification, so that regulators can deem a home grower's backyard as an approved food source for restaurants and farmers markets.

Forage chef owner Jason Kim hand-picked the Home Growers Circle's first five members. He identified some of the most active foragers who brought home-grown produce to the restaurant over the winter and spring, and invited them to take their edible gardens to an entirely new level. Together, we worked to obtain food source certifications recognized by the state and county. All five growers received their certifications and thereafter began supplying their harvests to the restaurant with the same approved food source status that is required of a farming business.

With the support of an anonymous donor who agreed to pay for ten certification fees, we put out the call for five more people to join the Home Growers Circle. Our open application process was followed by a public vote, all conducted on our website. Forage is so honored and appreciative of all who applied to join the Home Growers Circle. Chef Jason approved the final five from the top vote-getters, and we are pleased to present our full circle of home growers to you. Click here for profiles of the ten growers.

It is our hope that with the Home Growers Circle, Forage can demonstrate that there's no better time to grow than right now. Forage and its home grower partners share a common belief that superlocal food deserves a place in mainstream dining culture. Some of the most exciting dishes being offered in restaurants today have their tastes and freshness realized through the use of produce that is local and seasonal. Looking to the best of the city's backyards is a way to explore what it really means to be eating seasonally and locally.

We're looking forward to what the Home Growers Circle will be growing and sharing for the Forage dining community. Keep checking our website, because the members of the Home Growers Circle will be sharing their experiences about growing food in Los Angeles.

Very truly yours in the name of good food,

The Forage Team

The return of foraging


Saturday, June 05, 2010 at 12:12PM

Forage is pleased to announce the return of its foraging program. Effective immediately, the restaurant resumes its Harvest Call and reinstates the practice of accepting home-grown produce.

The revised version of our foraging program looks and feels almost identical to the one we started with: You bring in your home-grown produce. We taste it. If we like it, we accept it. When we make something with it, you get the dish named after you, some dining credit, and any bragging rights that come with being a collaborator in our small slice of Los Angeles' good food revolution.

There's one thing about this new foraging program which is brand new: Food regulators require all food served in restaurants meet state sourcing criteria. We've spent the past two months unraveling the conflicting stories of what exactly this means. We've spent time with farmers, growers, chefs, regulators, lawyers, and health advocates to figure out what food source approval actually entails. Now that we learned what we've learned, we're enthusiastic to share that knowledge with you and even help you meet that criteria.

The backstory

In April, county health inspectors visited the restaurant and advised us to stop accepting produce from people who grow food in their backyards. These home growers, the inspectors asserted, are not considered approved sources according to state and county regulations.

Home growers, however, are far from destined to be shut out of the restaurant supply chain. As it turns out, the same state certification process that is available to farmers who grow food for a living is also available to home growers. With certification, a home-grower is considered an approved source and is authorized to provide produce to a restaurant or sell produce at a farmers' market. For the produce that Forage is particularly interested in -- seasonal fruits, vegetables, and nuts provided in fresh or whole form -- the county agricultural commissioner oversees certification.

A circle of home growers

The certification process is straight-forward but confusing, especially if you're a home grower who is not used to dealing with health and agricultural codes. We recognize the inherent challenges in navigating the bureaucracy, so we've teamed up with a few of our most loyal home growers to demystify the certification process.

Five have agreed to explore the certification process with us. They will use our website to blog about their experiences with the county. They will share their stories on why they grow food. They will offer the home grower's perspective on the place of super-local produce in the food chain of greater Los Angeles. Together, we're committed to sharing the details -- the good, the bad, and the ugly -- so that our experiences can be put to meaningful use by everyone.

It is our hope that this circle of home growers can spark a rich community dialogue that will benefit anyone who values the idea of developing a better relationship with food. To us, that relationship is all about knowing what you eat, enjoying what you eat, and caring about the way what you eat has been grown and prepared. The love and attention we put into making our dishes at Forage is fully realized when the ingredients we use come from producers who actively share our values. That's why we look to the local growing community of small farmers, family farmers, and home growers. We seek them out as food sourcing partners because it's our experience that we all share the same vision of what good food means.

Join us in building the future of home growing together

When we first opened this restaurant at the start of the year, we asked you to help make our foraging concept a reality. The response was a huge outpouring of home-grown produce from the quiet but pervasive culture of Los Angeles' urban microfarmers. We're now asking you once again to join us. We're looking for people who have a passion for growing food. We're looking for people who think it's important to have ways to participate in the foodshed as more than just consumers.

A private donor who believes in what Forage represents has graciously provided the funding to pay for the certification fees for ten home growers. With five already selected, that means Forage is able to support five more certifications. We invite anyone with a passion for growing to submit an application to join this circle of home growers. Tell us why you're passionate about growing food. Tell us about your vision of a restaurant culture that is more open to the contributions from home growers. This month we'll hold an open call for submissions. Next month we'll let the general public vote on the submissions. The public's top ten will be forwarded to Forage's selection team, led by our chef owner Jason Kim, and the second group of five will be added to the Home Growers Circle by August 1.

We believe this is a win-win-win-win for everyone involved. Home growers win because their local contributions to the foodshed can be recognized. Food regulators win because they can continue fulfilling their obligations to the public. Forage wins because it can continue accepting home-grown produce. You win because you have one more way to support a community that has an active, rich relationship with its food.

A wonderful movement is afoot in Los Angeles that makes home growing a more vital part of what it means to live well. Just last month, the city responded positively to urban farming advocates by amending the municipal ordinances that govern the way home grown produce can enter the commercial sphere. The city ordinances are now more understandable and this clears the way for urban farmers to bring their produce to market. It's time to create the same kind of clarity on the county level to ensure the home-grown produce that makes it to markets and restaurants can stay there. Please support the Home Growers Circle. Please support the people who grow food in your community. Please support all restaurants and markets that make room on their menus and shelves for super-local food.

Very truly yours in the name of good food,

The Forage Team

An open letter about our foraging program


Saturday, April 10, 2010 at 10:10AM

To all our friends, neighbors, and supporters:

Earlier this month, two field inspectors from the county public health department visited the restaurant. They received an anonymous complaint and came to advise us to stop accepting home-grown produce for inclusion in our dishes. The inspectors reminded us of the county's official stance of food products: All foods prepared and sold for public consumption in restaurants must come from certified sources. This position excludes home growers. If we don't comply with the county, we jeopardize our Food Facility Rating, which is currently an A.

This event puts us at a crossroads, and we've spent the past week or so thinking about what is important to us. Our practice of foraging for the best food we can find is important to us because it helps us maintain authentic connections with the community and with good food. We apply our notion of foraging when we seek out the best of the local farmers' markets. We've extended our notion of foraging to the community when we've invited in the best of the backyard. It's given us a way to provide the community with an experience that helps us all change the way we understand, appreciate, and experience what is good, real food. We have cultivated so many wonderful relationships with neighbors, gardeners, and microfarmers who are passionate about what they grow. It is so gratifying to be in the company of others who know the importance of working with food that is not only top-notch in quality, but also grown with love and attention. This matters to us. To know where your food comes from is profound. To know that it was grown by people you know, people who care about what they grow, even more so.

At the same time, the health and safety of the Forage dining experience has always been our top priority. We've maintained high standards in our foraging program, only accepting home-grown produce that meets or exceeds the same criteria we apply when searching for the best produce at the farmers' markets. We simply find it important to know the story of where our food comes from. We also recognize our responsibility to operate in collaboration with directives from the county public health department, and we assure our guests that we strive for the highest standards of health and safety when we prepare and serve our food.

All of this changes everything and it changes nothing at the same time. Our commitment to our core values remains firm: We are here to serve you good food that is fresh, real, and delicious. We still believe in foraging as a way to maintain a conscious attitude toward the connection between food, health, and community. Our city's frontyards and backyards present a virtually unseen and untapped edible landscape that speaks to the potential of an urban culture ready to embrace green principles. Much of the Los Angeles of today was farmland once upon a time not very long ago. That is one reason why the city's growing culture is so rich and vibrant. During just one of our Harvest Calls last month, home growers from 11 neighborhoods across Los Angeles brought in more than 300 pounds of produce -- including tangerines, pineapple guava blossoms, lemons, grapefruit, pink grapefruit, rosemary, lavender, lavender flowers, lemon grass, arugula, Fuerte avocados, kumquats, blood oranges, Haas avocados, lime leaves, mustard greens, and oranges. We turned all of this food into delicious, beautiful, and affordable dishes that provided our dining guests with an experience of what it means for a community to eat locally.

We want to keep providing this experience because we believe it is an experience that the community values. We are encouraged by the many people involved in the local food movement who also work to promote the legitimacy of locally grown produce from home growers. To let quality produce like this go to waste is simply a shame. With all this stated, effective immediately we emphasize our commitment to the county's directive to only use food from certified sources in our dishes. We are exploring the options that will allow home-growers to participate in sourcing the food that we feature in our dining experience. For the time being, we plan to continue our Sunday Harvest Calls, starting today, not as a way to source ingredients for our kitchen, but instead to facilitate a community act of collecting local produce on behalf of social service organizations that feed the hungry. We will continue our practice of foraging the best foods from farmers at local farmers' markets. Our overall foraging program continues in this manner, until we work out exactly how foraging local home-grown food can be brought back to the Forage dining experience to the satisfaction of the county.

We believe Los Angeles is hungry for the message that local food deserves a place at the table. Urban gardens, especially under the care of experienced and committed hands, yield food that can be healthy, nutritious, and part of a daily experience that empowers communities, businesses, and the city. We know this because we have seen this first-hand in our collaborations with local growers -- both farmers and residents -- who make this a daily reality. The community response to our foraging program has been both encouraging and inspiring. We aren't dismayed by the anonymous person's complaint to the county health department. We consider this an opportunity to demonstrate our commitment to the notion of good food. We encourage community dialog on the issue and encourage you to share your thoughts using the comment submission form located at the end of this letter. We want to know where you stand and how our perspective on local food compares with yours. We want you to know that we are here to provide a dining experience that helps us all redefine our understanding and appreciation of what is good, real food.

Very truly yours in the name of good food,

The Forage Team

Preparing for tonight's soft opening


Thursday, January 28, 2010 at 5:55PM

Opening tonight for friends, family, and supporters ...

Forage - Open January


Saturday, November 28, 2009 at 12:09PM


Thank you for visiting the Forage blog. If you have a question about our restaurant, our dishes, or our partnership with local growers, please send us an email at We might respond to your question in the form of a blog entry if it looks like others may benefit from the answer too!


Can I order a whole cake or pie?

Yes! Call to place your order. The cost of the cake or pie depends on which one you want. We appreciate 48 hours notice.

Can I order a whole quiche?

Yes! Call to place your order. The cost of a whole quiche depends on what you want us to put in the quiche. We appreciate 48 hours notice.

Can I buy a gift certificate for a friend/lover/family member?

Yes! Consider ordering a Forage dining card in any amount of your choosing. Use the Forage dining card to pay for anything you order at the restaurant. If you are out of state want to buy a Forage dining card as a gift for someone, email or call us. We will organize your Forage dining card purchase and mail the card to the address of your choosing.


A number of our growers keep their own blogs. Check them out!

Savoring Summer
Writing from under the shade of the strawberry guava tree ...

Midsummer Garden Update 2011
A few Santa Rosa plums are ready to eat. The skins of the monstera deliciosa are peeling back signaling it's time to harvest. We're in a race with the birds, as to who's first to pick the selectively ripening soft figs and apricots. The Cherry of the Rio Grande surprised us with an abundant second harvest after a wan and premature one early last fall.

Fair Avenue farm update
Our garden has gone through lots of changes .... We're now ready to start bringing in our surplus crop to Forage. It looks like our first drop might be exclusively squash, but the tomatoes won't be far behind.

Garden Update: Early Spring 2011
What's really exciting is the copious Pakistani mulberry, with its currently chartreuse green curlicues, which lengthen into purple drupes as they ripen. There are literally 150 on one tree alone.

Spring is almost here ...
Our activities in the garden are really starting to pick up their pace. It seems like on the weekends we're spending a least a couple hours every day doing something in our little urban farm, and this weekend was no different.

A random visit on Presidents' Day
I was feeling relaxed and recharging my game. The phone rang. The man on the other end of the line introduced himself .... ould they stop by for a visit?

Paso Journal: In appreciation of wine and persimmons
The delivery of a Starr Hachiya is truly precious cargo to be treated with special care. It's difficult to bring a ripe Hachiya to market without damaging it.

There's no better time to grow than right now.
We wondered if we could have a more substantial stake in the lifecycle of our food by growing some of our own. It takes time, it isn't perfect, and it's learning curve that's short for some and lengthier for others. From backyard to table, it's our way of taking long, scenic route.