Orange Coast Magazine - Nibbles and Bites - Farm to Table

 

Farm to Table

Meet some of our local heroes: the people in Orange County who grow or catch our food, and the local restaurateurs who seek them out.
By Priscilla Mayfield

           

NIC ROMANO

VR Green Farms

Tomatoes, some from Italian seeds brought here in 1905, are the foundation of Romano’s farm in San Clemente. He grows other things, but “if I did nothing else, it would be tomatoes.” Everything’s sustainable ... “so nature-driven, you pray to the tomato gods,” Romano says.


HEIRLOOM SALAD

Studio, Montage Laguna Beach

Executive chef Craig Strong chooses an array of tomatoes from VR Green Farms, and accents the dish with a puree of herbs from the restaurant’s gardens. Why buy local? “Price, quality, it’s fresher, picked ripe, and supports our local economy.”


VR Green Farms is open 10 a.m. to 1 p.m. Saturday. Order baskets for pickup (from $29), or shop what’s harvested—private-label olive oil and honey, too.
200 Avenida la Pata,
 San Clemente, 949-697-0032, vrgreenfarms.com


Heirloom salad: tomatoes; extra-virgin olive oil; sauteed
eggplant marinated in balsamic vinegar and honey; herb puree;
and garlic-blossom garnish, $25.
30801 S. Coast Highway, Laguna Beach,
949-715-6420, studiolagunabeach.com

 
 
This article originally appeared in the September 2012 issue of Orange Coast magazine. 

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