by Monika Bartyzel, Posted May 26th 2009 @ 12:00PM
- A recipe for soupe à l'oignon gratinée, or French onion soup, done restaurant Comme Ça-style.
- David Mas Masumoto writes about his 80-acre organic peach, nectarine and raisin farm, and shares his lyrical thoughts on peach farming.
- Talk about local -- restaurants are starting their own gardens to help supply their diverse menus.
- The wine of the week, a 2007 Willi Schaefer Riseling Mosel Qualitätswein, is a prime summer bottle.
- Though their city may be warm year round, Los Angelenos also have farmers market fever. The Times checks out notable pre-prepared foods at the markets, provides tips for to creating a meal from a bounty of titillating ingredients, shares a list of current ripe-for-the-pickin' fruits and details the move to bring the markets to hospitals.
Filed Under: In Sixty Seconds
Tags: David Mas Masumoto, DavidMasMasumoto, farmers markets, FarmersMarkets, Onion Soup, OnionSoup, The Los Angeles Times, TheLosAngelesTimes