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Check out Anne Fishbein's photo gallery of Assaf Granit and Uri Navon's Israeli dinner. On their first trip to Los Angeles, Israeli chefs Assaf Granit and Uri Navon wasted no time in getting to know ... More »
When fantastic farmers -- and cooks -- like Clarita Coleman matter-of-factly say things like, "I don't write anything down," you stop to jot that recipe down. If there even is a recipe. With Coleman, ... More »
The watermelon radish, or shinrimei -- a drab celadon on the outside and fuchsia fireworks inside -- is winter's agricultural thermometer. From sow to harvest is about two months, and during that tim... More »
Leeks are a pain in the ass to grow, but grow them we do. The white part of the long slender stalk can be meltingly tender, without the sharp acidic snap of the leek's close relatives, the shallot an... More »
If you haven't yet seen the gorgeous bowls of crabapples at Windrose Farm's market stall, you might want to take note now. And maybe get a few pounds of the diminutive apples, for use in holiday dishe... More »
Ranking farmers markets in Los Angeles is like trying to decide between ramen shops in Gardena: You're dealing with a surfeit of wealth. That said, the market that takes over the Santa Monica Promenade on Wednesday mornings is in a category of its own. Decades before markets started popping up in every neighborhood in town, the Santa Monica Certified Farmers Market defined the genre. It celebrated its 30th anniversary in 2011, a stunning fact when you consider that 30 years ago you couldn't... More »
More than any other vegetable, the humble carrot has been elevated the most by modernist cooking techniques. At Copenhagen's Noma, a restaurant voted the best in the world last year, one of the signature dishes consists of a purple carrot that spent an entire year in the dirt, roasted for hours until it becomes unbelievably rich and buttery. At Tehachapi's Weiser Family Farms, the carrots aren't that old -- which is probably for the best -- but they still attain a mind-blowing... More »
When the high heat of summer beats down on the rooftops and dogs sprawl out on the front porch with lolling tongues, few things can match up with the pleasure of a soft, ripe peach. Luckily for us, Tenerelli Orchards -- which specializes in peaches, nectarines, apricots, cherries and plums -- rebounded to full strength after a poor harvest in 2011, caused by a late spring frost. Marketgoers in the know await Tenerelli's bounty every summer the same way most children await Christmas... More »
Barbara Spencer of Windrose Farm grows far too many varieties of garlic to remember all of the seedling specifics. But she's always quick to clarify what she and her husband, Bill, don't grow on their Central Coast farm. "No California whites," she says, referring to the dominant grocery store Gilroy cultivars, California Early and California Late. The couple support a more diversified garlic community. Their two dozen rotating cultivars often include Kettle Rivers from the Pacific... More »
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