"The owner of this spot started out with a roadside produce stall, and has since grown her business into a 37-acre farm and an extremely scenic restaurant. Naturally, fruits and vegetables—chard, squash, carrots, strawberries, and much more—are the draw. Order anything with tomatoes and some tangy ceviche, and one of the excellent cocktails. It all comes with a view of farmland speckled with bright sunflowers." - Michaela Trimble
Jorge Leon
