Chino Farms addict

Lately, Mike has been making his way to Chino Farms, a place where most of the exceptional restaurants in southern California get their seasonal fruits and vegetables (whaw-whaw-wee-whah). Whaw-whaw-wee-whah is a line from the movie Borat, in case no one understands what I was trying to say there =/ Nevermind.
Anyway, almost every weekend he’s been buying their luscious items and making brilliant tasting dishes with them. This is a good and bad thing. Good because I get to eat like a queen, but bad because it’s not cheap and I’ve gained a few lbs from his addiction. Mike, I love you and the food you make, but please, for double-chin sake...stop cooking!!!

A brief description for the images below:

1) New Zealand lamb over Chino Farms Stone fruit salad. Stone fruit, pickeled shallots, pine nuts, champagne vinaigrette, and bing cherry gastrique.
2) Chino Farms fried squash blossoms stuffed with goat cheese, served with tarragon aioli.
3) Ancho braised beef crispy, puffy tacos (homemade gorditas) served with Chino Farms bi-color corn.