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Daily Dish

Mulberries

By Betty HallockDeputy Food Editor 
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After dinner at Farmer and Cook in Ojai, the dessert options were: vegan cookies or ‘dulce de leche’ cake with fresh Pakistani mulberries from the chef’s backyard. Umm, guess which option I took. And it turns out I got the last of the mulberries that night; other orders of cake that came out after mine were sans mulberries. Whew! But I’m still waiting for Persian mulberries (rounder, sweeter, more perfumed) to come my way, hopefully in the very near future.

Farmer and Cook, 339 W. El Roblar, Ojai, (805) 646-0960. Farm cafe hours: Friday to Sunday, 5 to 8:30 p.m.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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