Foraging for a Better Way to Eat

A new innovative restaurant has opened in Silver Lake.  Forage takes cooking from local ingredients a step further:  the restaurant actively requests ingredients from local home gardeners, and sets aside hours during the week (Sunday after brunch) during which locals can come by with their home grown produce for tasting and inspection.  When we walked by a few days ago, loquats and other exotic citrus were featured in Forage’s display window.  I am intrigued with what they will do with those loquats:  I have always loved this fruit, but sadly, most of it falls on the ground and rots, which is a waste. The menu is well-priced:  you can choose what size of a protein you want, add some sides, and you are on your way to way to a healthful meal.  Upcoming menus may feature lavender, citrus, and lime leaves, based on their active “forage calls” going on right now. I wonder if they would want my Italian kale growing in the backyard now . . .