When farm-to-table comes to your own front yard

LA Times writer Jenn Harris showcases local farm-to-table restaurants who source their produce from the gardens of local residents.

Arthur Gonzalez of Roe Seafood and Panxa Cocina works with Sasha Kanno, owner and operator of Farm Lot 59 in Long Beach to grow produce for his restaurants. Kanno created the 6-acre farm in 2010. She and Gonzalez are currently growing fennel, carrots, huacatay, lavender, kale, serrano peppers, jalapeño peppers and tomatoes for the restaurants.
Michael Kirkpatrick