Take the farm to your table.

Westwood's posh Napa Valley Grille has some of the best takeout in town. It's the restaurant's new CSA program (Community Supported Agriculture), spearheaded by Chef Joseph Gillard.

For $35 per week--the Grille makes no profit--you support a local farm, and get a basket bursting with the best produce available. We're talking at least enough for a week, and each assortment is a surprise. Some of what we received:

• Jujubes. In Asian cultures, these smoky-sweet, date-like fruits are considered powerful cold-fighters.
• Citrus. Crimson blood oranges, easy-to-peel satsuma tangerines, honey tangerines and mild meiwa kumquats are at their peak.
• Heirloom carrots. These purple and yellow veggies make any plate pop.
• Exotic greens. From red oak to deer's tongue lettuce and mustards, these greens make a super salad.
• Squash. They're at their height, and Chef Joseph has been using them to make butternut squash pasta with spaghetti squash sauce. 
• Baby zucchini. Expect them to come with the flowers attached. "I love the flower--I cook it with the squash," says Chef Joseph.
• Brussels sprouts. These arrive on the stem so they stay fresh longer.

Now, that's a gift basket.

Need a plan for some of that produce? Grab Chef Joseph's recipe for Turkey Bolognese here.

Napa Valley Grille CSA Program, next enrollment cycle starts at the end of the month: call (310) 824-3322