Veg Hot Spot: California’s The Farmer and the Cook - vegetarian recipes

Veg Hot Spot: California’s The Farmer and the Cook

March 30 2015 Vegetarian Times 

Veg Hot Spot: California’s The Farmer and the Cook
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Off the beaten path in Ojai, Calif., youll find The Farmer and the Cook, the realization of Steve Sprinkel and Olivia Chases farm-to-table dream. Since 2001, the organic vegetarian market and restaurant have offered produce from Sprinkels 16-acre farm and ?a Mexican-inspired daily menu from Chases kitchen. We use organic soybean meal ?as a fertilizer because of animal welfare issues and because of unknowns like GMO biology in commercial compost, says Sprinkel, adding: Things tend to ?be fresher and crisper because of our practices in the field. On weekends, the markets salad/­deli bar serves up salads prepped by Mio and Megumi, Japanese chefs whose repertoire includes pickled vegetables and an arame salad Mio learned from her mom. Order restaurant fare at a central counter--grilled-vegetable-and-goat cheese tacos with aji cilantro and red pepper sauces are popular--and grab a table inside a cozy area set off from the market or outside on the patio. The weekend menu features seasonal specials and pizzas, and live music plays on ?the patio on Sundays. The spots friendly and relaxed vibe, combined with the owners commitment to healthful, sustainable food, has earned it plenty of regulars among the locals. The benefit of walking your talk is invaluable, Sprinkel says. Hungry for more? Visit The Farmer and the Cook at 339 W. El Roblar, Ojai, Calif.

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