We recently received the following question: We had a family vote on what to plant in our backyard garden and raspberries won in a landslide. I have no experience with raspberries and wondered if you could give some advice. We are in Redondo Beach and would plant them by a fence where it's mostly shady. It gets late afternoon sun for about two hours in winter, longer in the summer. Thank you! Jennifer S.

For some answers, we first contacted the University of California Cooperative Extension Master Gardener helpline at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or 323-260-3238. Here is the response from Master Gardener Volunteer Lorraine Zecca: 
“Raspberries are a good choice for Redondo Beach. They will do well if
 planted in full sun. The canes should be kept upright with the support of
a trellis. For more detailed information on growing raspberries, check the 
link below: http://groups.ucanr.org/cagardenweb/Berries/Raspberries.htm
"

We also contacted Judy Frankel, an organic gardener in the South Bay who runs the Rancho Palos Verdes Fruit Exchange, for her advice: “Raspberries do best in full sun, so if you plant them where it's mostly shady, you may not get the best production. They are a prolific plant that send a lot of suckers out from the original roots, and you have to thin the suckers. I like Heritage, as they are my most productive variety (I have four varieties.) They like to be planted in a raised bed if possible. This will control the suckering a bit."

Good luck -- and let us know how it goes!

Art is one of the themes at the Montage Laguna Beach, from the Arts & Crafts design of the resort itself to the California Impressionist paintings gracing the walls to the natural beauty of its bluff-top location overlooking the Pacific Ocean in the arts community of Laguna Beach, California. The culinary arts are also on display in a big way. The resort’s Loft restaurant embraces the principles of sustainability – not to mention an amazing cheese gallery, with a fromagier there to help guests put together the perfect plate (and a sommelier to help pair it with the perfect wine).

And then there’s Studio, the signature restaurant, nestled in its own Craftsman bungalow on the aforementioned bluff. There, Chef Craig Strong presents a menu that changes with the seasons (and his whims – which are not to be underestimated – consider, if you will, his mini caviar taco), all under the theme of “modern French cuisine with California influences.” Guests can order a la carte, enjoy a tasting menu or take in a private dinner at the Chef’s Table with the open-air kitchen in full view. My suggestion while there was to put in a web cam as I know that I, personally, could spend hours just watching the amazing dance they do when preparing the meals. (Click "read more" for rest of story and recipes.)

Sapphire Laguna Restaurant & Panty in Laguna Beach, California, recently held a local fall harvest dinner party. The meal, prepared by Chef Azmin Ghahreman (right) and his team, celebrated local sustainable farming, with Chef Azmin letting guests know how each of the ingredients in the dinner was grown or raised and how it got to their table at Sapphire.

One of the dishes at the event was a Pistachio Date Pudding, for which Chef Azmin was kind enough to provide a recipe. For more information on Sapphire Laguna and other upcoming events, call (949) 715-9888 or visit www.sapphirelaguna.com

PISTACHIO DATE PUDDING
By Chef/Owner Azmin Ghahreman
Sapphire Laguna Restaurant & Pantry
(Serves 10-12)

Ingredients:
8 cups (about a 1-pound loaf) egg bread or brioche with crust, cut into 1 ½-inch cubes
Unsalted butter for greasing
2 ¼ cups Medjool dates, pitted and chopped
½ cup pistachios, shelled and coarsely chopped
6 large eggs
3 egg yolks
1 cup granulated sugar
4 cups heavy cream
1 tablespoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Powdered sugar
Vanilla ice cream
(click “read more” for method)