You can always count on Mulvaney’s B&L for a prettily composed, fresh-from-the-farm repast. I stopped by the popular midtown restaurant recently for a quick lunch and hit the jackpot with the kitchen’s frisee and arugula salad, whose greens were sourced from West Sacramento’s Del Rio Botanical – a farm well-respected by both local chefs and Sacramento foodies (it happens to offer one of the most interesting and exciting CSA boxes in the region). The salad was dotted with sweet, ripe Bing cherries, toasted pistachios and soft nuggets of Shaft blue cheese. A lovely minestrone soup was topped with shaved parmesan cheese and was chock-full of fresh vegetables, including tender chunks of summer squash. Simple and refreshing, it was the perfect, produce-focused meal for a warm Sacramento summer afternoon.