Dear Editor, Central Texas agriculture offers extensive local organic fare via numerous farmers' markets and on the shelves of Wheatsville, Central Market, Whole Foods, Fresh Plus, and others. Alas, getting that same quality in local restaurants isn't as visible. Here is a challenge to local restaurants to change all that and increase the use of our local agriculture for their delectable menu offerings. I would like to see local restaurants engaged in something of a local-produce arms race to see who can trumpet the most eccentric, specific Central Texas-grown entrées. Trends across America suggest that Austinites would become very happy, repeat customers of those who do, and will substantially benefit from the bounty of our local region. Any takers?