On the first and third Sunday of every month, Alma Backyard Farms hosts brunch. Long, elegant folding tables are set up between raised beds packed with dinosaur kale, collards and beans. Butterflies weave around sage.
Diners order chilaquiles, then shop at a farm stand stocked with persimmons, mustard greens, bread from a local bakery and the farm’s own salsas.
Read more at the New York Times.