FOOD FROM PAGE 10 SLOW
ing well, but the apple trees have suffered a recent bird attack. Those are the unfortunate sacri- fices of farming. “Most of the great chefs in
our history grew up on a farm and chose to leave farming to become chefs, dedicating all their time into creating and cooking from the farms that they once worked,” Colin said. Currently incubating in the
garden are potatoes, fennel, carrots, beets, celery, squash and an abundance of herbs. As output increases, the folks at Ave 5 will reinstate their patron gifting program, leaving a basket of their produce near the door so guests can help themselves as they depart, posting on the Ave 5’s Face- book page photos and stories of how they’ve used it in their own dishes. Like the MacLag- gan family, which finds joy in the act of growing and harvest- ing food together, the hope is that patrons will also cook and eat it with those they love.u
The salad niçoise shown here is one of the many dishes seasonally avail- able at Ave 5 restaurant. (Courtesy Ave 5).
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San Diego Uptown News | December 10–23, 2010 Over 20 Years Experience
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