19 Jan 2012, Posted by admin in MEET, 0 Comments

Turning The (Produce) Tables: What Happens When Chefs Become Farmers? Very Good Things

What happens when chefs become farmers? (Sheep) expense shearing. Heirloom (apple) management shakeups. But in that really good apple cobbler-crumble, roasted squash-apple salad, and chipotle-apple chutney sort of way.

Find out the remarkable ways David Sundeen, Jr. and Susan Dumeyer changed the outlook for Bill and Barbara Spencer of Windrose Farm — and my farming outlook after spending so much time with all four of them — over in this week’s LA Times Food section.

And yeah, the chefs offered up those apple recipes, lucky us. That brilliantly simple apple cobbler-crumble? I’ve already made it three times… and only the first technically counts as an expense in my recipe testing account books.