Ground cover can be a gardeners best friend. It helps keep the soil warm and keeps pests away. And one of the biggest benefits to a culinary gardener is that it can keep the green tops of things like radishes nice and tender. This will make them a beautiful addition to a plate.
One perk of being a culinary farmer is that you get hooked up with some seriously yummy food! I dropped off some Red Russian Kale to Chef Fox at Rustic Canyon, and came back with fresh ceviche and tortilla chips! YUM, thanks guys.
I have been in Venice for about 6 weeks and am settling in nicely =]
“The world is my country, all mankind are my brethren, and to do good is my religion.”
The Flower Ave Garden has a new friend and customer in Chef Ari Taymor at Alma Restaurant located in downtown LA:
Chef Taymor is a big advocate for using seasonal local ingredients. Their menu changes daily, and they find value in supporting their local farmers as well as giving back to their community. In fact, the inside of the restaurant has a chalkboard wall that reads “Our Friends” and below it are listed all of the farms they source from:
I dined at Alma when I first moved to LA and really enjoyed it. Chef Taymor’s menu features items such as:
Smoked sablefish, celery, apple, caviar
Orecchiette with whey braised pork shoulder, pickled chili, & pearl onion
Aged duck boudin blanc, brussel sprouts, apple, green mustard
If you live in the the LA area I recommend having dinner there!
Alma has in interesting story. It was started via Kickstarter, a website dedicated to crowd-sourcing funds for almost anything you can imagine. They posted a video, and were able to raise the funds to open the restaurant. Alma also has a strong community outreach program started by GM and co-owner Ashleigh Parsons. You can learn more about Alma’s unique story here:
I’m excited to welcome Chef Taymor and the Alma family into the Flower Ave Garden Project story.
“Community is a sign that love is possible in a materialistic world where people so often either ignore or fight each other. It is a sign that we don’t need a lot of money to be happy–in fact, the opposite.”
I’m closing in on the home stretch for completing construction in the front yard of the Flower Ave Garden. I was able to get fencing up around the perimeter of the yard. It will double as the perfect trellis for peas and cucumbers that will be planted soon.
I was also able to plant one of the beds with ice lettuce. The scientific name for ice lettuce is Ficoide glaciale. Native to the southern hemisphere, it has fleshy, lightly acidic leaves that are covered with shimmering silvery dots that give them a frosty appearance. The leaves are crunchy and refreshing in salads, and may also be cooked like spinach
Up next, irrigation =]