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Good food. Good drink. Good read. • No. 25 • Summer 2014

Javier Plascencia | Organic Beer | Smit Farms | No-Dirt Gardening Tulloch Farms | Crime in the Fields | Native Plant Gardening

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Summer 2014



Two Cents


Just sprouting


Local talent: Javier plascencia


Liquid Assets: Organic Beer


the good earth: smit farms


Edible reads: 49 Living Coastal

Resources & Advertisers


Farmers’ Markets



No Space? No Dirt? No problem!


Tulloch farm: san diego-raised lambs


Farm-to-college curriculum: mesa college students go whole hog



Crime in the fields

Revival of neighborhood grocers 34 Native Plant Gardening


from farm to tap


reclaiming our food


eccentric caesar salad


watermelon: 56 the official fruit of summer

{Two Cents} Gardening, growing abundance & sharing. A couple of years ago a neighbor gave me some blackberry cuttings­—which thrilled me to no end, reminding me of a joyful but stressful year spent in Northern California. I was a student on food stamps that year so I happily took advantage of the wild blackberries growing everywhere. Somehow I managed to kill the vines grown from the neighbor’s cuttings and bemoaned their sad fate to my next-door neighbor. He brought me raspberry cuttings to console me. We had a great over-the-fence relationship. He taught me how to prune my fruit trees and gave me onions and butternut squash from his garden. I gave him peaches, copies of Edible San Diego, loquats and glasses of wine. Well, the wine flowed both ways. His willingness to share inspired me to pass it on whenever I could.

Photo: David Pattison

Gardening is a lovely way to create and share abundance in all its forms­—knowledge, food, community. I’m giving away my peaches as fast as I can, but with a little planning, I could do a better job of it. Every peach that lays rotting on the ground makes me a little sad. My friend Mary has an email network in her neighborhood expressly for sharing garden bounty. When the oranges are falling off the tree, the zucchini is threatening to take over the yard, or the lettuce is bolting, out go the emails and neighbors show up to put the excess to good use.

Riley Davenport and John Vawter

On a larger community scale, there are wonderful organizations that are poised to get your garden excess to those who need it. Good Neighbor Gardens will take your extra harvest for their CSA packages and help you with garden maintenance in exchange. Harvesting San Diego volunteers glean extra fruit from private gardens, distributing the fresh produce through a food pantry at the International Rescue Committee. Senior Gleaners (volunteers 55 years of age and over) collect surplus food from gardens, fields, groves and regional supermarkets to supplement the hungry and poor. Harvest C.R.O.P.S. in Lemon Grove harvests residential trees in East San Diego County to help feed low income families and seniors. And then there was the joint effort last fall among local volunteer gleaning groups (such as Fresh Food for Families and CropSwap Carlsbad), the San Diego Housing Opportunities Collaborative, the San Diego Hunger Coalition, and Feeding America San Diego. Volunteers and staff from these groups picked 3,288 pounds of fresh limes, avocados, and oranges from properties in Fallbrook and Escondido which was distributed through Feeding America’s distribution partners and programs to children, families, and individuals in need throughout the county. Wow! Our overrun gardens can really do some good! Pass it on.


New lower subscription rate!! Get four issues a year of Edible San Diego delivered right to your door, each one filled with delicious recipes, thought provoking subjects and the stories of our farmers, ranchers, fishermen, chefs, winemakers and brewers.

1 year $22, 2 years $36, 3 years $48 Subscribe on line at or send your information (name, street address, city, state and zip code) and check made payable to Edible San Diego to Edible San Diego, P.O. Box 83549,

San Diego, CA 92138


edible San Diego

summer 2014

Good food. Good

drink. Good read.

• No. 24 • Spring


edible Communities 2011 James Beard Foundation Publication of the Year

Member of Edible Communities


COPY EDITORS Recycle, reuse, reclaim, rethink

Doug Adrianson John Vawter Michelle Honig

DESIGNER Greg Frey Jr. | Increasing biodiv ersity | Fixing Bioremediation food waste | Old | Chickens as recyc Harbor Distillery lers | Point Loma Farm


Christina Abuelo Edible San Diego John Alongé P.O. Box 83549 Chelsea Batten San Diego, CA 92138 Chris Rov Costa 619-222-8267 Bambi Edlund Aaron Epstein Kristen Fogle ADVERTISING Myra Goodman For information about Anastacia Grenda rates and deadlines, Brandon Hernández contact Judy at Brook Larios 619-820-1346 Kay Ledger K. Petersen or call 619-222-8267 Jill Richardson Vincent Rossi No part of this Matt Steiger publication may be used without written Christina Wadsworth permission of the publisher. © 2014 PUBLISHERS All rights reserved. Riley Davenport John Vawter Every effort is made to avoid errors, misspellings EDITOR and omissions. If an error Riley Davenport, comes to your attention, please let us know Executive Editor and accept our sincere Britta Turner, apologies. Thank you. Managing Editor

Riley Davenport

COVER PHOTO Chris Rov Costa


F lavors b y n e w t o n v i n e ya r d

Unfiltered & Uncompromised We were the first winery in California to release an unfiltered wine, and while they are still uncommon, we don’t mind standing out. Unfiltered means complexity, depth, and texture. Unfiltered lets nature take the lead. And unfiltered rewards our passion for exceptional grapes. Paired with farm-to-table meals that share our ingredients-focused approach, unfiltered is unforgettable. Visit us at for more details.



summer 2014


NEWTON edible San Diego

No matter how you mix it, my handmade vodka beats those giant “imports” every day.

Wine Enthusiast RATINGS




★ 1½ oz. Tito’s Handmade Vodka ★ ¼ oz. simple syrup ★ ½ oz. freshly squeezed lime juice ★ 4-5 fresh raspberries Muddle the raspberries and simple syrup in a shaker; add the Tito’s, lime juice and a dash of Peychaud’s Bitters. Strain and pour into a mug over ice. Top with ginger beer.



★ 1½ oz. Tito

’s Handmade Vodka hly squeezed lime juice ★ 3 oz. gin ger beer Combine ingredients over ice in a mu g; garnish with a lime wedge. ★ ½ oz. fres


POMEGRANATE MULE By DARRY L PETTI GANO ★ 1½ oz. Tito’s Handmade Vodka ★ 2-3 thumbnail-sized ginger slices

or a dash of ginger liqueur ★ 2 oz. pomegranate juice ★ ½ oz. freshly squeezed lime juice ★ 3 oz. ginger beer Combine ingredients over ice in a mug; garnish with a lime wheel.

Photo ©2014, Elizabeth Bellanti


edible San Diego

summer 2014

{Just Sprouting}

Bumper Crops at San Diego Schools The “farm-to-table” label isn’t just for restaurants. We’d like to highlight a few local school garden programs that give students food for thought. In January 2013, San Diego Unified School District began its Garden to Café Program, in which school gardens supply a portion of the produce for their cafeteria salad bars. Currently, 12 schools are participating and “that number continues to grow,” says Ashley Cassat, the district’s farm-to-school specialist overseeing the program. Each school must undergo training for the program and adhere to a detailed protocol—established by the district with several community partners and the county Department of Environmental Health—for planting, harvesting and preparing the food. The produce—including cabbage, spinach and carrots—is served raw, usually within 24 hours of harvesting. The harvest is plentiful at San Elijo Elementary School, thanks to a $10,000 “Share the Good” grant from Seeds of Change. The second through fifth grades plant crops for each other, and each classroom spends a week working and harvesting in the garden. As part of a comprehensive lesson plan, all students get to sample the produce and write about it. “Students consistently remark that the garden’s vegetables are the best they have tasted,” says Alison Frost, garden co-director.

Photo courtesy of San Diego Unified School District

—Anastacia Grenda

Buzz Off! Pro Pacific Removes Bees With Ease It doesn’t matter how many times you’ve heard that quote “If the bee disappeared off the face of the earth, man would only have four years left to live,” when you see a swarm growing around your chimney or attic wall, relief for the ecosystem’s welfare probably won’t be the first thing on your mind. In moments like these, the conscientious homeowner has an option between extermination and letting the bees survive. Pro Pacific Bee Removal has been around since 1997, but the recent concern about colony collapse disorder has increased the buzz for this San Diego-based company, drawing customers who want to be ecologically responsible while not getting stung. They use a specialized bee vacuum, which gently extracts bees from their hive and puts them in a temporary transport cage. The bee-busters then remove the hive, coating it with a pheromonekilling paint designed to prevent future infestation. What happens next is straight out of an insect-themed Free Willy. The bees emerge from their transported hive to find themselves among the fragrant rows of a San Marcos orange grove.

Student enjoys Garden to Café produce at Crawford High School cafeteria.

But what about killer bees? It’s assumed that if the colony is Africanized (meaning they’ve become genetically more aggressive), it must be exterminated. In fact, such colonies can be re-queened to calm down the hive. “It all depends on the temperament of the hive,” says company rep Derek Roach. “We will never do a live bee removal that will put our crew or the public at risk.”

Photo: Ted Yun

A quick glance through Pro Pacific’s website is enough to restore peace to homeowners and ecologists alike, with facts, photos and even videos explaining the removal process. And as the many testimonials of satisfied clients show, Pro Pacific makes planetsaving bee recapture a pretty sweet deal. San Elijo students in the garden

—Chelsea Batten summer 2014

edible San Diego


{Just Sprouting} What’s in Your Wine? It Doesn’t Add(itive) Up that, according to the website of Scott Labs—the company that produces it—is “expected to be toxic by inhalation. Severe inhalation exposure may cause collapse, coma and possibly death. The odor ... is not strong enough or immediately irritating enough to act as a warning that one is being exposed.” Using Velcorin requires annual safety training for staff or personnel and a $60,000 dosing machine or enlisting a mobile dosing service in order to apply the chemical to products. Velcorin can also reduce the amount of time wine needs to ferment (ahem—fast food, anyone?) Winemakers are not required to label their bottles with additives like Velcorin, meaning that evening glass of wine the imbiber considers medicinal may very well be—or perhaps not. Photo: Chris Rov Costa

Whatcha got in that ruby glass of Cab you’re drinking? According to what’s not on the label, more than you may know—or want. Dimethyl dicarbonate (DMDC)—trade name Velcorin— is a colorless mold and bacteria inhibitor used in some wines produced by large wineries. “I think any wineries [producing] under 50,000 or 20,000 cases probably haven’t used it,” said Chris Broomell, a winemaker who, with wife, Alysha Stehly, owns Vesper Vineyards, a boutique winery in Valley Center, California. Approved by the FDA in 1988 for use in wine, fruit juice, sports drinks, bottled tea and sparkling water, it’s a controversial additive


edible San Diego

summer 2014

“If you want to care about buying wine without Velcorin in it, don’t buy it at a grocery store,” advised Broomell.What about that bottle of Cab on aisle 20 that’s marked “small batch”? “There’s no legal definition of ‘small batch,’” Broomell said. “Budweiser can go out and put out small batch [beer]. Small batch, to them, is 10,000 cases, which is larger than all but two wineries in San Diego [County].” As with anything in this wacky food system of ours, we are best off getting to know our producers and asking them how they make what they make, because many winemakers take great care in what they do and they should be supported. Plus, I’m not tossing in the cork anytime soon and I’m sure you’re not either. —Brook Larios

Experience the Art of Fine Dining with breathtaking views of Torrey Pines Golf Course | 858.777.6635 11480 North Torrey Pines Road | La Jolla, California 92037

summer 2014

edible San Diego


{Local Talent}


edible San Diego

summer 2014

The Ambassador

Javier Plascencia Crosses Borders to Spotlight Baja’s Vibrant Food Culture

By Brandon Hernández


Photos by Chris Rov Costa

ith such close proximity to Baja California, San Diegans enjoy the luxury of having quality Mexican dining options available throughout the county. Yet, for so long, all locals knew of their neighbors to the south were tacos and enchiladas. While those are authentic staples, such dishes only scrape the surface of Mexico’s many micro-regional cuisines. Proof of that comes through in delectable fashion at Romesco Mexiterranean Bistro, a laurel branch of an eatery extended by renowned Baja chef and restaurateur Javier Plascencia. The mission of both Plascencia and Romesco is to shine a light on the innovative cuisine and edible bounty of the Baja region. Offerings such as seafoodstuffed poblanos with guava sauce and salmon dressed in tomatillo-based beurre blanc accomplish that on a personal level, but this patriot is immensely proud of more than his own food. Since opening Romesco in 2006, he has championed Baja culinary compatriots and vintners from Valle de Guadalupe exploring numerous avenues to gain en masse exposure and, in turn, change the perception of his homeland’s food culture. “Baja California has gotten a bad rap for a while, but for food it’s one of the best kept secrets out there,” says Plascencia, who has gone to great lengths to give away that secret. When not reaching out to American food writers and bloggers, he can be found collaborating with chefs on both sides of the border to spread the word one taste at a time. “We are proud of the great things we have going on here and want to get the word out as much as possible. We like to organize events where we invite amazing chefs to work with our people and our product.” Much of Plascencia’s efforts like Baja Bash and the Baja Culinary Fest have been focused close to home, but he has

successfully branched out of late. Recently, he played a major role in an event called Baja Meets New York, a multi-event celebration and exploration of the tasteand wine-makers from Valle de Guadalupe that provided big exposure for Plascencia and contemporaries including Diego Hernández-Baquedano, Julian Medina and Roberto Santibañez. “A lot of New Yorkers had no idea there was a Mexican wine country or awardwinning chefs and restaurants in Baja. The feedback was really positive and people went crazy for the wines.”

“It’s the beginning of a wonderful time for Baja and Mexican cuisine in general. These traditions are starting to get attention and I believe this Mexican food movement will become very important in the near future.” Delicious food and tireless enthusiasm have garnered widespread attention from the likes of Food & Wine, the New York Times, The Los Angeles Times and numerous big-name food aficionados including Anthony Bourdain and Andrew Zimmern. But Plascencia says there’s still a great deal of progress to be made and that this is just the beginning. “I believe the Baja culinary scene is just taking off. It’s all about the wonderful array of product that’s within arm’s reach for a chef here—olive oil, seafood, wine, produce. It’s about taking these products and making them shine. We have that going for us, and have very talented and creative people working in the culinary scene right now, so it can only get better and more interesting.”

When asked about the ingredients he finds himself drawn to in the summer months, Plascencia starts off with tomatoes. He grows his own at his Ensenada vineyard-ensconced restaurant, Finca Altozano (where several villas are currently under construction), and his favorite variety is Gold Medal heirlooms. Another item sourced from Ensenada is super fresh albacore that he cherishes for its versatility and enjoys serving raw as well as charcoal-grilled. Then there are figs, which find their way into salsas and a special mole sauce recipe served over short ribs cooked in the fruit’s leaves. His newest spot for celebrating indigenous ingredients is Bermejo, a restaurant set up to pay tribute to the best Sonora has to offer. Sonora is well known for its meats and seafood, making it an ideal source for modern interpretations of surf and turf. As for what’s next for Plascencia, he says he is looking to open a new restaurant in San Diego, a laid-back place with amazing food. But, like all of his projects, his roots will be at the core and exposed for all to see. “It’s the beginning of a wonderful time for Baja and Mexican cuisine in general. These traditions are starting to get attention and I believe this Mexican food movement will become very important in the near future,” says Plascencia. “Our job as chefs is not only to promote it, but to document the beginning of this food revolution.”


Recipes by Chef Plascencia are on pages 10,12 & 14. Brandon Hernández is a native San Diegan with a passion for the culinary arts and the local dining scene. He has been featured numerous times on the Food Network, regularly contributes to over a dozen national and local magazines, newspapers and online outlets, has contributed his efforts on several cookbooks and is responsible for communications at local craft beer producer Stone Brewing Co. Follow him on Twitter at @offdutyfoodie or drop him a line at

summer 2014

edible San Diego


Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole

Yield: 4 servings 4 bone-in beef short ribs (¾ to 1 pound each)* 1 large onion, coarsely chopped 2 garlic cloves, smashed 1 large bunch fresh thyme 4 (8-inch) rosemary sprigs 2 bay leaves 1 teaspoon kosher salt Water 4 to 8 large fresh fig leaves, stems trimmed and rinsed ** (or use 4 thawed frozen banana leaves, each 12 inches square, to substitute) Mission Fig Black Mole (recipe follows) Sweet potato chips (or other root vegetable chips to substitute) 1½ teaspoon cacao nibs 2 tablespoon salted roasted pumpkin seeds (pepitas) Salt to taste Preheat oven to 425°. Put the ribs in a wide, ovenproof 6-quart pot with onion, garlic, thyme, rosemary, bay leaves, salt and enough water (about 1 quart) to almost cover meat. Cover the pot and bake for 10

edible San Diego

summer 2014

1 hour. Turn over the ribs, reduce oven temperature to 300°, then bake, covered, until fork-tender, about 3 hours. Uncover and let the meat stand in the liquid until cool enough to handle, about 1 hour.

remaining mole and a dash of salt.

Cook fig leaves in a medium pot of boiling water until flexible, about 20 seconds. Drain.

Mission Fig Black Mole

Preheat oven to 350°.

Yield: 1½ to 2 cups

Transfer ribs to a cutting board. Slide the meat off of the bones. Discard the bones, then trim the meat of fat. Lay the fig leaves on a work surface, vein side up. Center a short rib on each leaf. Wrap leaves over ribs, starting from the bottom and tucking in edges. If needed, add a second leaf to each to cover the meat. Set packets folded-sidedown in a greased, shallow baking pan.

1 cup Cabernet Sauvignon

Bake packets until meat reaches 145°, around 25–30 minutes. Loosen the ribs from pan with a spatula, cut the leaves open down the center of packets and fold back the edges. Meanwhile, heat mole to simmering, stirring. If needed, add more broth so that the mole is pourable. Adjust seasoning with vinegar or molasses as needed. To serve, set packets on plates. Spoon some mole over the meat and arrange figs next to the ribs. Scatter chips, cacao nibs and pumpkin seeds on top and serve with

* Ask a butcher to cut ribs to size. ** Buy banana leaves at Latino markets (or use garden fig leaves).

2 tablespoons balsamic vinegar 8 dried Mission figs, stemmed 1 cup mole sauce, preferably Oaxacan-style mole negro† (or ¼ cup mole paste mixed with ¾ cup beef broth, to substitute) 1 tablespoon molasses ½ cup beef broth In a small saucepan, cook the wine and vinegar over medium-high heat until reduced to ½ cup, 10–14 minutes. Stir in the figs, mole sauce, molasses and broth. Bring the mixture to a boil then simmer over low heat, stirring often, until figs are tender when pierced, about 50 minutes. Set aside for up to 1 hour, or chill until ready to use. † Find the mole negro at Latino markets or at (or use brown mole poblano sauce or paste, found at well-stocked grocery stores).

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edible San Diego


Seared Pacific Albacore Open Torta with Crispy Beans & Heirloom Tomatoes Yield: 4 servings 18 ounces fresh albacore loins, cleaned Sea salt to taste Fresh ground black pepper to taste 2 torta buns (or ciabatta bun cut in half, to substitute) 2 ounces Baja extra-virgin olive oil Cilantro Aioli (recipe follows) 2 large heirloom tomatoes, sliced 1 large jalapeño, thinly sliced 4 red radishes, thinly sliced 1 small bulb fennel, thinly sliced 1 large ripe avocado, sliced 1 cup Crispy Beans (recipe follows) 1 cup Pickled Red Onion (recipe follows) Juice of 1 lemon Cilantro flowers Fennel flowers Fennel pollen Heat a skillet over a charcoal grill. Season the albacore with salt and pepper. Sear on all sides for about 15–30 seconds per side. Remove from heat and let cool. Once cooled, cut the albacore into 1-inch-thick slices. Drizzle the bun halves with olive oil and place on the skillet or grill. Once browned, remove from heat and spread generous amounts of the aioli on the buns. Add the albacore slices, tomatoes, jalapeño, radishes, fennel, avocado, beans and pickled onion. Garnish with a dash of lemon, sea salt, flowers and pollen. Finish with a drizzle of olive oil and serve. Cilantro Aioli Yield: 2 cups 1 clove garlic, minced 1 large egg yolk 1 teaspoon fresh lemon juice ½ teaspoon Dijon mustard ¼ cup extra-virgin olive oil 3 tablespoons canola oil

edible San Diego

½ cup unsalted butter

Salt and fresh ground black pepper to taste

Sea salt to taste

Whisk garlic, egg yolk, lemon juice and mustard together in a bowl. Combine oils and add a few drops at a time to the yolk mixture, whisking constantly until all of the oil is incorporated and the mixture is fully emulsified. Whisk in garlic paste and cilantro to taste, then season with salt and pepper. If the aioli is too thick, whisk in 1 or 2 drops of water. Refrigerate, covered, until ready to use.

In a large pan over medium heat, add the cooked beans and the butter; fry until crispy, about 12 minutes.

Crispy Beans

Finely slice onion. Once sliced, add juice of 2 limes and let marinate for 2 minutes; add salt.

Yield: 1 cup 1 cup black-eyed peas, cooked and drained

½ teaspoon garlic paste 12

¼ cup cilantro, finely chopped

summer 2014

Pickled Red Onion Yield: 1 to 2 cups 1 red onion Juice of 2 limes Salt to taste

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summer 2014

edible San Diego


Mesquite Grilled Corn Cake & Goat Milk Ice Cream Yield: 16 servings Ice Cream 1 cup sugar ¾ cup goat milk 1 pint sour cream Grated zest of ½ lime 2 tablespoons fresh lime juice Corn Cake 6 ounces butter 2 ounces cream cheese 1 can condensed milk 3 whole eggs ½ cup all-purpose flour 1½ teaspoons baking powder 2 cups sweet corn kernels Mixed berries, grilled Combine the sugar and goat milk in a small saucepan and bring to a simmer. Cook until the sugar dissolves. Remove from heat. Whisk the sour cream in a bowl until smooth. Gradually whisk in the goat milk, lime zest and juice. Refrigerate until cold. Transfer the mixture to an ice cream machine and follow the manufacturer’s instructions.


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Preheat oven to 350°. Using a food processor, blend all of the ingredients together until they are incorporated but chunky. Pour the batter into an 8-inch-by8-inch baking pan. Bake for 50 minutes or until the cake is firm in the center. Let cool.

Cut the cake into 2-inch squares. Grill each piece on a mesquite grill over medium-low heat. To serve, place a piece of cake on a dessert plate. Top the cake with a scoop of ice cream and garnish with grilled berries and seasonal nasturtium flowers.



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{Liquid Assets}


Organic Beer: Saving the Planet Since 1997

f you are a regular reader of this magazine, chances are you already eat organic. You know organic certification means reduced GMOs, pesticides, chemical fertilizers, antibiotics and additives. It also means the food was produced with a view to preserving soil and water ecology, and minimizing pollution. It also means just plain good food. What then, might I ask, are you drinking? Is it organic? Or like me, does your dedication end at your beer fridge? My longtime friend, and homebrew buddy Steve Bailey recently took me to task on this. Bailey has been brewing and advocating organic beer for some time. On a recent self-guided tour through my pantry he shook his head at me in disappointment. “I can’t believe with all this organic food, you’re still brewing conventional.” What could I say? He was right.

By Matt Steiger

Why Drink Organic? For over a decade a small cadre of ecoconscious breweries have experimented with organic brewing. California breweries Eel River and Bison, and Vermont’s Wolaver’s, have led the way toward organic brewing since the 90s. Larger craft breweries have occasionally followed suit. New Belgium and Sierra Nevada have both dabbled in, and still regularly produce, some organic beer. Bison Brewing cites barley as their primary motivation for going organic. By quantity, barley is the largest ingredient in beer. An acre of farmland produces enough barley for 50-60 kegs. According to the Beer Institute, Americans drank 6.3 billion gallons of beer in 2012. That means it takes 6.3 million acres of land to quench America’s thirst for beer! Bison points out that if a bar switches to one keg of organic beer per week, they convert one acre of that farmland from conventional to organic. Simply put, buying organic beer supports organic agriculture. Beer is a sufficiently popular commodity that it could actually make a difference. Furthermore, these breweries don’t stop at just their ingredients; organic and sustainable Organic local hops from Star B Ranch.


edible San Diego

summer 2014

Photo: Chris Rov Costa

permeate their entire ethos. All sell, or give, their spent grain to cattle farms; some to produce organic beef for their own brewpubs. Nearly all employ water treatment plants, ensuring that their waste stream is non-polluting. Many capture methane gas in the process, and reuse it to boil their kettles. Many use solar energy, employ natural lighting in their offices and production facilities, and work to optimize efficiency in processing, packaging, and shipping. By supporting these businesses, you are supporting facilities that use sustainable environmental practices.

consumer, my literature search did not yield any studies addressing this question. My industry expert was unaware of any being done. The question bears further study.

The Sleeping Giant

As a longtime friend of Steve and Dave, I have guzzled down gallons of their homebrew, which is always excellent. Steve is a certified beer judge and has been homebrewing for close to 10 years. Dave is a sharp engineer with an entrepreneurial spirit. Though they are passionate about organic, they are realistic that some people might be skeptical of organic beer. “Our goal is to make great West Coast style beers that just happen to be organic”, says Bailey.

The Local Solution With these questions still open, we San Diegans are lucky to have people working on the problem. Another old friend, David Krawzsenek, has started the first brewing company in SoCal to use 100% organic malt and hops (not yet certified): Crow Brewing. He’s enlisted Bailey to consult on recipe formulation.

Steve Bailey loves organic barley, but his primary motivation to brew organic is hops. He points out that conventional hop farms use a slew of nasty pesticides. “Brewers are dry hopping at unprecedented rates; especially with all these double IPAs. I’m worried these pesticides might be dissolving right into the beer.” It seemed certain that we’d have some scientific notion of residual pesticides in beer. I searched peer-reviewed journals and even reached out to an industry expert. There have been numerous studies carried out on residual pesticides in beer and wine. The general findings are that the pesticides degrade to safe levels in time, and during the boiling and fermenting stages of brewing. In traditional (read: old, commercial) beers, residual pesticides have been shown to be below USDA limits. However, some studies have shown greater levels of residual pesticides in wines. The implication of these facts is that boiling helps reduce pesticide carry-over. In dry hopping, hops are soaked in room temperature beer for weeks, and sometimes continuously in the keg. The very intent of dry hopping is to dissolve raw unprocessed hop oils into the beer. It stands to reason that residual pesticides, if present on those hops, could dissolve into the beer as well. While there is a potential mechanism for pesticides to carry over from the crops to the

Crow has been contract brewing for the past 6 months, and distributing their organic beer to pubs and restaurants that focus on local and organic food. Currently they are negotiating with local suppliers to minimize their ingredient miles. Near term, they hope to produce and sell 30 barrels of beer per month while evaluating the market and building a brand. If successful, they hope to soon open their own local brewery site and tasting room. Check out Crow Brewing Company on Facebook to find local purveyors. Look for organic homebrew ingredients at Seven Bridges Brewing (breworganic. com) or The Homebrewer locally. And for Pete’s sake, drink organic!


Matt Steiger is a physicist, fisherman, home brewer, urban farmer, forager, and wannabe chef. He is always on the lookout for the best produce, fresh fish, great brews and the perfect cup of coffee. Follow him at, on twitter @foodlunatic, or contact him directly at steigey “at”

summer 2014

edible San Diego


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Smit Farms: Putting the ‘Farmer’ in Markets Since 1991 Story & Photos By Matt Steiger


f you’ve been to a farmers’ market in San Diego, you’ve definitely seen Smit Farms (Formerly Smit Orchards). Without questioning the quality of their stone fruit, grapes and cherries, I’m comfortable saying they’re the purveyors of the finest apples available in San Diego. Fuji, Gala and Pink Lady: I have been obsessed with these apples for over a decade. Little did I realize that Smit Farms has had an enormous, but quiet, influence over my entire way of life. They have been pioneers of California agriculture for over 20 years; among the first to commercially farm apples in the state and sell directly to the public. Before there was Edible San Diego, before there were even farmers’ markets, there was Smit.

The Smit Family Smit Farms is located in the agricultural town of Linden, southeast of Sacramento. Patriarch John Smit founded it in 1969 as a dairy farm. In the 1980s the US government staged a massive dairy farm buyout and John was left looking for a new crop. One of his seven sons had just finished an agricultural degree and persuaded John to start growing a new apple from Japan: Fuji. John’s son Paul says the move was a gamble. “Apples weren’t big in California back then. Most of the apples in the US were Red Delicious and California couldn’t keep up with Washington for production; nobody was growing them here.” Smit’s manure-laden land and the climate of the Sierra foothills proved perfect for the new crop. “Fujis were new to the US. Our soil was just Above: Paul Smit and Audrey Brady pack apples.

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right; the apples were so sweet.” Shortly after, they began planting Galas, and an exciting new strain from Australia, the Pink Lady. Smit Farms initially sold through the traditional three-tier system (producerdistributor-vendor) but found it difficult to make a profit with so many layers. In 1991 John Smit took another gamble: cutting out the middleman. Says Paul, “My dad began selling fruit at farmers’ markets; at the time there were only a few in the whole state. He was excited to be getting 75 cents a pound for his apples; the distributors had been giving him 25.”

Understanding Farmers and their Markets

of state. Some vendors even rename their fruits to sound suspiciously like more popular strains. Paul is unconcerned. “There will always be people trying to cheat to get ahead; we don’t worry about them. In the end farmers’ markets are about trust. Consumers figure that stuff out within a season or two and those guys fade away.”

Propagating Sustainability

“There will always be people trying to cheat to get ahead; we don’t worry about them. In the end farmers’ markets are about trust. Consumers figure that stuff out within a season or two and those guys fade away.”

Paul Smit moved to San Diego in 1995 and began selling the family apples at farmers’ markets here in town. By then popularity of markets had grown slightly, with a total of six in San Diego. Today Paul runs 35 of Smit’s 50 markets statewide, all in Southern California. The operation has grown so big he recently promoted Audrey Brady, a seven-year market veteran, to run operations. That frees him up to start thinking about the farm as his parents retire. “A sustainable farm has to be financially sustainable,” says Paul, “a fact that often goes overlooked.”

With new farm expansions, Smit can begin growing a new strain of Gala, which will be first of the season. “We can sell all the apples we can grow in those three weeks before Washington apples hit the market. That’s a boost to our business that keeps us going all year.” Meanwhile, Brady has been working to solidify the brand. She also has some consumer education ahead of her. “We need to help people understand that ‘certified’ farmer means we grow our own produce, in California. Not all the vendors at the farmers’ market are certified, and ‘certified’ is NOT the same as ‘certified organic.’” Smit has to contend with vendors selling fruit from Mexico and out

When we shop at a farmers’ market I wonder if we are supporting a system that is fundamentally good. In the case of Smit Farms, they have been quietly doing the right thing for some time. All their fruit is grown in California, and much of it is organic. The enviro-gentle farm is powered exclusively with solar and watered by well; their cold box is underground to use the natural cooling power of the earth.

Paul Smit also believes in running his business a bit like a family, giving the marketeers, “a stake in our success.” Brady has managed to buy a home with her earnings. “Paul might not realize it,” she says, “but some of these people were living in their cars when he hired them. He’s really turned their lives around.” Farmers’ markets are about trust. When you buy Smit you are not only getting top-notch produce, you are also supporting a system that is good for the environment and the community. It’s a holistic approach that has not only yielded great success, but also helped create the market culture we all enjoy today. Check for a list of the weekly markets they attend. And go right now! Cherries are in season.


Matt Steiger is a physicist, fisherman, home brewer, urban farmer, forager, and wannabe chef. He is always on the lookout for the best produce, fresh fish, great brews, and the perfect cup of coffee. Follow him at, on twitter @foodlunatic, or contact him directly at steigey “at” gmail.

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ardening in San Diego can be a challenge: While the climate is ideal for a wide range of plants, high property values and poor soil conditions put traditional gardens out of reach for many residents. Containers and raised beds are both time-honored

solutions, but technology and soil science also make it possible to go soil-free or even to create your own soil.

Going Soil-Free with Hydroponics In hydroponic systems, plants are not rooted in soil but held in gravel, bark or other mediums and fed a liquid nutrient solution. Hydroponic gardening includes

aquaponic, vermiponic and aeroponic variations. Supporters say these plants are nearly free of soil-borne diseases and that the closed systems use a fraction of the water required by conventional gardens or farms. Aquaponics combines raising fish with growing vegetables. Fish waste provides the nutrients to grow vegetables while the plants purify the water for the fish. The lucky gardener gets salad and a main course from one efficient system!

Plant directly into the compost.

No Space? No Dirt? No Problem! By Christina Wadsworth

A fiberous layer can be straw, Lucerne hay, tree chips or bark.

You can put newspaper between layers, but it isn’t necessary.

Fertilizer—either manure or commercial.

Pile on grass and fresh yard clippings.


edible San Diego summer 2014

Start with newspaper and or cardboard as the bottom layer.

Photo: Chris Rov Costa


Vermiponics uses worms to boost the nutritional content of the system and is still very experimental, although worms play a vital role in helping breakdown compostable products.

Above: greens growing in space-saving hydropoonic system mounted on a fence. Right: community members construct a garden using the soil-building method.

Aeroponic systems leave plant roots exposed to the air. One space-saving aeroponic system, the Tower Garden, positions plants vertically around a central tower and a small pump delivers nutrient solution directly to the roots. San Diego resident Lori Wooldridge uses the home version of the Tower Garden and also distributes them. She finds her Tower Garden to be so productive that good timing is necessary to avoid being overwhelmed by the harvest.

cardboard, leaves, coffee grounds, tea bags or grass clippings together to create a raised bed. After layering, the bed is covered with several inches of soil or finished compost, and planted. • In straw bale garden beds gardeners saturate straw bales with a high-nitrogen nutrient solution. As the initial heat of decomposition subsides, gardeners add a few inches of soil or finished compost and then plant.

Soil-Creating Gardens If electric pumps and nutrient solutions don’t satisfy your gardening urge, why not put the principles of soil science to work for you? The basic idea behind these soil-creating gardens is to build a compost pile, cover it with a layer of finished compost or good soil and plant your garden on top. Plants initially take root on the surface, and as the season progresses the compost materials break down and become rich soil to feed further growth. In an age of disappearing topsoil, proponents of this method delight in growing their own garden soil and assert that this can even be done on top of contaminated soil or pavement. Here are three variations on this theme:

• Composting keyhole garden beds can be built the same way as lasagna garden beds, but are circular and constructed around a central composting core. All three approaches are inherently do-ityourself options, but local groups such as Sustainable Solutions can provide guidance and lead workshops on these gardening techniques in the San Diego area. After one such workshop, Jeff Bishop, with Sustainable Solutions, said, “It’s so amazing that we can take this garbage—cardboard, food scraps, old leaves, coffee grounds—and, with a little knowledge and a little work, convert it into soil for growing vegetables. We have the ability to fix many, many problems with this approach to gardening.” Whether you choose to grow your own soil or to forgo the use of soil entirely, there are many ways to conquer the challenges of

• A lasagna garden bed derives its name from the layers gardeners create as they pile compostable materials like straw,

limited space and limited soil to create a city garden. What’s your garden solution?


Christina Wadsworth is a writer, mother and permaculture enthusiast with ties to California and the Midwest. She enjoys natural building, farmers’ markets, whole-systems garden design and bike riding. Her most recent garden was built in a neglected alley and includes a straw bale composting keyhole garden bed. Visit

Learn more about soil-less gardens: diy-vermiponics-video-rounduphydroponic-gardening-worms.html

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estled among the sinuous curves of Highway 78 east of Ramona, Tulloch Farm is home to a multitude of breeds of sheep and lambs. Side by side, Hampshires, Suffolks, Southdowns, Cheviots, Border Leisters, Dorpers and Karakuls frolic on the property’s 80 acres of pasture. It’s impossible to pay a visit without being greeted by a flock of inquisitive faces, eyes bright and ears raised in anticipation of a new encounter. Owner Janet Tulloch’s family settled in the area about a hundred years ago. They run cattle on over 1,000 acres in Santa Ysabel, Pine Valley and Mt. Laguna and market their grass-fed beef. Janet’s focus is sheep and lambs and she is the largest producer in San Diego County. “I started in 4-H when I was a kid,” Janet explains. “Even though my family has been involved in cattle here for a long time, I wanted to be more hands-on. In a way, it’s like I’ve never grown up and I’m still playing with my farm set.” The vast property owned by Janet’s family was eventually divided into smaller parcels and given to each sibling. About eight years ago, Janet sold the house where she was living in Ramona and moved to her parcel to start Tulloch Farm. She had perceived a need for free-range lamb, since virtually none was available locally at the time. “For a lot of ethnic groups, lamb is what they eat and they’re willing to pay a premium for a product that is bred, born and butchered locally. I have Afghans, Greeks, Saudis, Eritreans and Chaldeans that come here to buy lamb. For them, it’s part of their culture and this is how it’s done.”

Tulloch Farm: San Diego–Raised Lambs Ewes at Tulloch Farm are grass-fed and roam on pasture, including the family’s substantial adjacent cattle rangeland. They also eat bulk feed composed of oats, barley, molasses, corn and soy meal. They are brought in from pasture only for breeding and lambing. Janet sells directly to consumers based on their specific requirements. “In general, lambs are best when they’re around 5 months old, when they weigh about 110–120 pounds. Of course, some people

Story and photos by John Alongé

“I started in 4-H when I was a kid… In a way, it’s like I’ve never grown up and I’m still playing with my farm set.”

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want the traditional Greek Orthodox Easter lamb, which is 2–3 months old and 40¬–60 pounds. Occasionally, someone will buy a ewe for barbecue. Tulloch Farm raises about 150–200 lambs per year. Of those, roughly 90% are processed for meat. Some of the ewe lambs are kept and raised to breed, as are the best ram lambs, since their future genetic impact on the flock is of prime importance. Procuring a lamb from Tulloch Farm is a relatively simple process. Most people call or arrange a visit with Janet to talk about options such as breed, age, weight and timing. The base price is $150 for a 2-month-old lamb. From there, the price goes up $15–$20 per month as the lamb grows. At the appropriate time, the customer then makes arrangements with a local processor ( Janet can help with contacts). These are state-licensed and -inspected facilities that can process farm animals, from slaughtering to custom cutting and wrapping. Tip Top, T & H and Specialty Meats all perform these services locally. The lamb can be butchered and packaged in various cuts and portions according to the customer’s specifications. Along with the meat, Tulloch Farm also produces wool. Some of it is sold to hobbyists and craftspeople, but a substantial portion is donated to an organization called Wool for Worthy Causes, which processes the wool to be used for firefighter and military clothing, bandages for burn victims and blankets and clothing to be used to support the troops and other charitable causes. 26

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At a time when more and more people are focusing on where their food comes from, a visit to Tulloch Farm offers an intimate look into the world of local and sustainable product. In Janet’s words, “Why would anyone prefer going to a supermarket?” All in all, there’s no shorter or surer path from farm to table.


Popularly known as the Wine Heretic, John Alongé is a well-respected “educational entertainer” on food, wine, craft beer and spirits with well over 1,000 corporate presentations on his résumé. He has written a variety of articles for international wine publications and teaches in the Wine Certificate program at San Diego State University. Alongé began his career working in the vineyards of the Loire Valley in France and can be reached at

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Farm-to-College Curriculum:

Photo courtesy of Mesa College

Jack Ford of TAJFarms in Valley Center donated the pig, which weighed about 45 pounds. It was cleaned, dressed and ready for butchering. “It’s critical for chefs to understand what a privilege it is to have food and the labor of love that goes into raising it,” said Ford. He shared his passion “to have a beast live to the maximum of its creation, to have a quality of life and a quality of death.” Chef Reid says his culinary students are far removed from the origin of food. He pointed out most restaurants buy meat that is precut and sealed in plastic. “I bring in people like Jack so they have an idea of where food actually comes from—an animal! I want them to see the primal cuts.” As lab began in the teaching kitchen, the students in their white coats and checked pants gathered around for a good look at the fresh, roseate pig—beautiful, even with a slit down its belly. Some made nervous comments as Chef Reid stretched it out and named the cuts of meat. He noted that if the 28

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pig were much bigger, power tools would be required to break it down. Culinary student Connor Horst said it was cool to watch Chef Reid break down the pig. “To start, it had a face on it. When you usually see pork you think ‘protein.’ There’s no feet or a tail. It’s interesting to see all that.” Veronica White helped joint the picnic ham, cut from the front leg and shoulder. She said the experience gave her more respect for the animal. “It lost its life for us to consume, so it made me appreciate it more to actually touch it, to know it was a living creature.” White would welcome a chance to break down a bigger piece of pork. “I think it would save more money to fabricate (butcher) the animal yourself.”

Mesa College Students Go Whole


Alejandra Rivera said cutting through the bone is harder than it looks. “I thought it was going to go through smoothly but I had to apply pressure to break through.” Another student, who does not eat pork for religious reasons, said she supported the experience. “It’s necessary because when you work in a real restaurant, you have to work with the meat,” she said. Under Chef Reid’s supervision, the class transformed Ford’s pig into sausages, with the hams curing in brine for later smoking. Reid hopes future garde manger classes will be able to repeat the experience.


Kay Ledger is a Southern California–based food writer with a background in television news. Her work has appeared in Kiwi Magazine and Edible San Diego.

Above, Chef Reid and students break down pig. Below, Jack Ford talks about his connection to the animals he raises as Chef Reid demonstrates.

Photo courtesy of Mesa College


he visceral reality of breaking down a whole animal for meat was brought home to students in the Mesa College culinary arts program when trainees in Chef Robert Reid’s garde manger class found themselves noses-to-snout with a locally raised pig.

By Kay Ledger

Leigh Castelli Photography

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Crime in the Fields

Crop Thefts Soar on Area Farms By Vincent Rossi Illustration by Danae Fisher Wilson


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summer 2014


n San Diego County today, crime is not just a city problem. A look at the monthly incident reports of agriculture-related crimes from the San Diego County Sheriff ’s Department offers evidence of what the farming community is dealing with. Irrigation equipment worth $6,000 stolen from a grove in Fallbrook; 500 pounds of avocados stripped from fields in Pala; 13 boxes of persimmons removed from a farm in Valley Center. Those are just three of the 51 incidents reported to the department in 2013.

theft show staggering increases. Reports went from zero in 2008 to 4,025 pounds in 2009. There was a 42% increase to 7,050 pounds in 2010, and continued exponential increases up to 69,380 pounds in 2013. Al Stehly, owner-operator of Stehly Grove Management, has been managing groves in North County for 30 years. He said one of his groves in the Pauma Valley was hit 10 times in 2013, with a loss of 30% of his crop. “It’s gotten worse over the last few years,” said Stehly.

And that’s likely just the tip of the iceberg, because that’s just reported crimes.

The Farm Bureau’s Larson said growing avocado theft was “corresponding with better market prices.”

So is agricultural crime on the rise? If so, then what does that mean to those of us whose main contact with local farming is at the farmers’ market or dinner table?

“Avocados are so easy to re-sell,” he said. “With citrus, for example, individual fruits have a low value. You’d have to steal tons to

We who enjoy the products of local farmers and support the continued existence of San Diego’s agricultural community will comprehend that crime is another layer of difficulty for the people of that community. As consumers of agricultural products we also need to be aware of crime’s potential to add to farmers’ costs of doing business, which sooner or later adds to our food costs as well.

While county stats reported that the value of avocado theft in 2013 totaled $54,160, Wolk and other growers have estimated the actual cost in the millions. make money. But avocados are so popular, they’re worth more.”

How bad is the problem? “It’s hard to say because a lot of it tends to go unreported,” said Ashley Jenkins, specialist in agriculture crime prevention at the Valley Center Sheriff ’s Station. “You know, it’s difficult to quantify, but I don’t see it lessening,” said Eric Larson, executive director of the San Diego County Farm Bureau.

“If the market’s really good,” said Larson, “they can go for 50 cents each. So you can sell them at illegal roadside stands, or bring a load to the back door of a restaurant.” Regulating roadside vendors is an important strategy for the Sheriff ’s Department, according to Ashley Jenkins. Such vendors are required to have a solicitor’s license issued by the Department for unincorporated areas. “We’re trying to limit places [thieves] can take them to get money,” Jenkins said.

“It seems to be on the increase at the moment,” said Elisabeth Silva, deputy district attorney, County of San Diego. The complexity of the problem is revealed as one examines the official statistics and talks to members of the agricultural and law enforcement communities. Although reported incidents in 2013 were 28% fewer than in 2012, statistics focusing on avocado

Deputy District Attorney Silva said thieves often take their stolen goods to the LA produce market or “peddle it to different mom-and-pop stores and restaurants.” Larger markets and restaurants don’t engage in backdoor deals lacking paperwork, said Silva, who’s been the county’s point person on agricultural crime since 1996.

There was a case in 2013 where someone posing as a legitimate hauler, with legitimatelooking paperwork, showed up at a local packing shed, picked up 52,000 pounds of avocados, and disappeared with them. Silva commented that most packing sheds are reputable, “but some aren’t.” A lot of times a packing shed employee might “trick somebody into releasing a load to them,” Silva said. Such cases are often inside jobs. While the bulk of the produce theft reported may involve avocados, those aren’t the only targeted crop. Silva noted a theft of $25,000 worth of cherimoya last winter. Agricultural theft “corresponds with the growing cycle and the market. Right before a crop comes in is when the price per pound is the highest. That makes it an attractive target for thieves.” Groves, especially larger operations, can be hard to police, even when fenced. No fence is impenetrable, said Stehly. Groves located off back roads are vulnerable due to their remote locations. However, groves near well-traveled highways and residential developments have been victimized as well. Silva noted that Al Stehly’s groves were “in and around roads leading to casinos. They get much heavier traffic. So Al gets hit a lot.” At the same time, Charley Wolk, another long-time grower and grove manager, with operations in less-trafficked locations, said he couldn’t report a recent year without thefts from his fields. While county stats reported that the value of avocado theft in 2013 totaled $54,160, Wolk and other growers have estimated the actual cost in the millions. And the smaller the grower’s operation, the more severe the impact. “It’s simple arithmetic,” said Wolk. “50 pounds of avocados lost from 50 acres will be a bigger loss than 50 pounds lost from 500.” While Wolk said he did not personally know of any growers arming themselves against thieves, he understood why some might in view of the threat to their livelihood and to increase their chance of ’catching thieves in the act.

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“The grower community understands that once the thief is off the property with the fruit, the chain of ownership is impossible to prove.” and time stamp. The detective was able to use the photo to identify the suspect, who confessed to the crime when confronted with the picture.” In another case, Silva said a hidden security camera “caught the thief, a day worker, dumping a bag full of stolen avocados into the trunk of his car. Again, the date and time stamp on the photo helped prove the crime.” Wolk said he tries to discourage vigilantism, believing with law enforcement that farmers should report crimes to the authorities. However, said Wolk, “The grower community understands that once the thief is off the property with the fruit, the chain of ownership is impossible to prove.” So far, the only report of violence stemming from agricultural crime that could be confirmed was a farmer in the Highland Valley area being shot at while pursuing thieves fleeing his fields in a truck. Larson said this occurred a few years ago and the farmer was not injured. Jenkins said she brings her statistics to monthly meetings of the county farm bureau’s executive board to help growers “connect the dots.” Her department

works with the Bureau to educate farmers about security, promoting Grove Watch programs and offering extra patrols during harvest periods. Silva also reports on crime at Farm Bureau meetings. She said the County has partnered with the Bureau to hold safety fairs demonstrating the latest security technology, such as “infrared cameras and laser trippers.” She could point to some positive results for growers who’d purchased such technology.

“We’re trying to help people better protect their property, get more people to be more proactive,” said Silva, “and that helps us to make arrests.”


Vincent Rossi is the author of three books on San Diego County history: From Field To Town, Valleys of Dreams, and The Lost Town of Bernardo. He has also written for newspapers, magazines and online venues. With his wife Peggy, a professional genealogist, Vincent co-owns StorySeekers, a research and publishing company for family history, memoir and historical books. His special interests are history, politics, and culture.

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Revival of Neighborhood Grocers Produce manager a perfect fit for Stehly Brothers’ new enterprise By Christina Abuelo Photography by Chris Rov Costa


he Craigslist ad was brief, indicating in two scant lines that a manager was sought to run an organic produce store. Andru Moshe, at the time the owner of a successful specialty produce shop and juice bar in Napa’s upscale Oxbow Public Market, almost didn’t answer it. But she was looking to move to southern California, so she took a chance and called. Within days, she was on a San Diegobound plane to meet brothers Jerome and Noel Stehly, third generation growers who farm the 278-acre Valley Center ranch they grew up on. While Stehly Farms Organics distributes its citrus and avocados nationwide, it has been diverting an increasing amount of its crops to local outlets. In the past few years, the 34

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Stehlys have overseen several other significant changes — converting the main ranch to organic, planting more land and diversifying their production to include strawberries, blackberries, vegetables and free-range eggs. They were finally poised to open their own produce market on Morena Boulevard, and had long-range plans to open several more. Moshe had come up through the ranks, first working in a supermarket stocking shelves in the grocery department. Eventually, through a combination of grit, savvy and passion, she became one of Northern California’s leading organic produce managers and local foods merchandisers. When the Stehlys and Moshe met, it was kismet. For starters, they had all felt connected to nature from childhood, and

Facing page, Andru Moshe in front of Beech Street Stehly Market. This page top, Noel and Jerome Stehly with Moshe. Bottom, Beech Street store.

On the farm, the mantra is “one more day,” the brothers told me. They let strawberries and blackberries ripen until they are plump, uniformly colored and juicy. Snap peas are allowed to grow into their flavor. A buyer for a large distributor would reject such produce, but the Stehlys are committed to selling their products at their peak. The dedication to quality extends onto the market shelves, where Moshe stocks organic produce primarily from Stehly Farms and other local growers, as well as a variety of artisanal foods. They are able to capitalize on the choice bounty from small-scale local growers because “we can make split-second decisions about who we Stehly Farms Markets buy from,” she explains. 1231 Morena Boulevard, Linda Vista For the consumer, the result is the opportunity 2967 Beech Street, South Park to obtain farmers’ market Adams Avenue, Kensington— quality produce and other Opening fall 2014 premium foods while supporting local farms, local businesses and local jobs.

now, as adults, share a deep commitment to sustainability. In terms of food philosophy, it cannot be understated that, for all of them, taste reigns supreme. And they are all dedicated to the idea of a revival of neighborhood grocery stores, which were prevalent through the mid-century. “One of the greatest joys for me is seeing the end user enjoying a good product that we worked hard on,” says Jerome, reflecting on the brothers’ expansion into retail. “If you put it on a truck and ship it, it’s not the same.”

The Stehly Farms Markets are works in progress. The flagship store on Morena Boulevard has gradually added a delectable array of gourmet grocery products and the cozy South Park location, which opened in March next to Grant’s Marketplace, installed a fresh juice bar and produce stand. The Kensington market, slated to open in early fall, will feature prepared foods including ready-made salads and sandwiches, gelato, beer and wine, and cafe seating. “And this won’t be a regular deli,” said Jerome. “It’s going to be spectacular.”


Currently a personal chef to three hungry and active boys, Christina Abuelo is a former nonprofit consultant and local foods aficionado who managed 16 farmers’ markets in Northern California, founded a Slow Food Convivium, and she contributes to Edible Sacramento and numerous local publications as a food columnist.

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Local organic produce, meat & seafood Authentic Italian cuisine Food, wine & spirits pairing events Live Jazz Thursdays Patio dining Dog friendly




2820 Roosevelt Road • Liberty Station, Point Loma • (619) 270-9670 •





Local Farm-Fresh Produce & Artisanal Food Products



edible San Diego

summer 2014

Native Plant Gardening: Beautiful, sustainable and delicious! Story and photos by Jill Richardson


an Diego is a hotspot for agricultural biodiversity, with many exotic and interesting species of edible and decorative plants. Few of the foods we are used to growing are native and many require irrigation; however, there are many native plant varieties that provide beauty, drought tolerance, wildlife and pollinator habitat, and even food. Su and Hank Kraus, owners of Moosa Creek Nursery, are passionate about native plants. When they purchased a new property, they decided to plant natives because, as Su put it, they “didn’t want to mess up” their land by planting species more at home in other ecosystems. But the natives they decided to plant “were difficult to find, were terribly expensive, and you had to go far away to get them, so we just mostly started growing for ourselves.” Others discovered their success and asked them to grow natives on their behalf, turning their efforts into a nursery. They learned about the benefits of native plants as they went along. “You use less water, you don’t need to use fertilizers so you’re not draining fertilizers into the watershed, and you provide all this habitat,” says Su. More habitat attracts more beneficial insects and birds, so “it all seems to make sense.” Nan Sterman, who hosts the television show “A Growing Passion” on KPBS, agrees. As a California native herself, she’s devoted several episodes to the plants that evolved here. “We have a rich culture of natives here that needs to be celebrated and preserved, not done away with,” she says. For home gardeners, Sterman recommends the island snapdragon as an easy native to start with. It has tubular red flowers that attract Top to bottom clockwise: sagebrush, strawberry, Mountain Pink Current.

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Su Kraus favors a particularly beautiful native member of the mint family called Woolly Blue Curls. She uses it as a delicious and medicinal tea, but according to the local Native American tribe, the Kumeyaay, if a woman bathes in a bath with Woolly Blue Curls, no man will be able to resist her.

For a garden worth cultivating…

hummingbirds. But, she cautions, don’t plant any natives in the summer—wait until the weather cools off in the fall.


Contact us for a consultation: 619-563-5771 •



Explore. Learn. Conserve. Visit our six acres of mediterranean and native landscapes and be inspired to create a water-saving landscape of your own. THE WATER CONSERVATION GARDEN 12122 Cuyamaca College Drive West El Cajon, CA • 92019 • 619-660-0614 • 9am to 4pm Daily


edible San Diego

summer 2014

Edibles you can grow include native varieties of blackberries, currants, strawberries and grapes, wild roses and even prickly pear cactus, which yields edible pads (nopales) and fruit (tunas). Su Kraus favors a particularly beautiful native member of the mint family called Woolly Blue Curls. She uses it as a delicious and medicinal tea, but according to the local Native American tribe, the Kumeyaay, if a woman bathes in a bath with Woolly Blue Curls, no man will be able to resist her. She also grows miner’s lettuce, which she uses as a salad green, and black sage. Her favorite of the native currants and gooseberries is the golden currant, which has a lovely yellow flower and produces a large, edible fruit. (Nearly all native-growing currants and gooseberries are edible, but most produce very small fruit. However, the flowers of the fuschiaflower gooseberry are so spectacular, you might choose to grow it as a feast for your eyes.) Another easy-to-grow edible is the Mexican Elder, which bears edible flowers and fruit. Both are powerfully medicinal as well as delicious, and online recipes for elderberry syrup and even tempura elderflowers abound. To learn more, watch Sterman on “A Growing Passion,” take a class at Kumeyaay Community College, or get involved with the San Diego Native Plant Society. You can find plants from Moosa Creek Nursery online and at many local nurseries, including City Farmers Nursery in San Diego and Green Thumb in San Marcos.


Jill Richardson is a San Diego-based freelance journalist who is passionate about our local ecosystems, native plants and how the Kumeyaay people once sustained themselves from them.

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Celebrating Sustainable Food Building Healthy Communities Promoting Food Justice GOOD, CLEAN & FAIR! Slow Food is committed to preserving food traditions and reviving the table as a center of family and community.

Join Slow Food and make a real difference. Slow Food San Diego • Slow Food Temecula Valley • Slow Food Urban San Diego •

An Urban Oasis

4 miles of trails on 37 acres, and the West Coast’s largest interactive Children’s Garden

Thursday Family Fun Night

The Garden stays open until 8 pm on Thursday nights from May 29 – August 28

Encinitas, CA

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edible San Diego



n recent years the craft breweries of San Diego have gained the affection of beer lovers around the country, and if there is one name that has led the charge it is surely Stone Brewing. Since 1996 Stone has built a reputation as one of the most dynamic and innovative breweries in the nation, and in 2012 it officially broke into the country’s top 10 craft breweries (by sales volume). Yet those of us who are lucky enough to live in San Diego know that there’s much more to Stone than beer. You’re aware before you enter either of Stone’s World Bistros and Gardens—their flagship in Escondido or their new digs at Liberty Station—that they make much of the beer on tap. But what isn’t immediately apparent is that they are responsible for a significant portion of the produce that they serve as well. Along with the breweries, restaurants and retail shops that they’re known for all over San Diego, Stone also operates its own under-the-radar farming operation in North County, just seven miles from its home base in Escondido. And it is Stone Farms that truly showcases the company’s dedication to sustainability.

From Farm to Tap Stone Farms Operations Come Full Circle

By Aaron Epstein Photography by Chris Rov Costa 40

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Stone Farms lies on land once cultivated by Barry Logan under the name La Milpa Organica, and when he shut it down in 2010 Stone made a commitment to allow this soil to continue bearing fruit. They took over the farm and handed the reins to David Solomon as farm manager, who had a long history at La Milpa. But Stone owners Greg Koch and Steve Wagner had no illusions about the risk they were taking. In the words of Brandon Hernandez, communications specialist at Stone (and regular contributor to this magazine): “They really had no business getting into this business at all, they just hated the thought of something like this falling out of the local community. But for a long time they wondered ‘How are we going to do this? We don’t even know the first step!’ That’s where David came in and made all the difference.” Thanks to Greg and Steve’s commitment as well as David’s expertise and intuition they

have managed to figure it out as they go, and Stone Farms now serves as an example for local sustainability. The farm supplies 100% of the salad and braising greens for both bistros—no small feat when you consider that together the restaurants go through more than 700 pounds a week. In true symbiosis, the food waste from the restaurants comes back to the farm for composting: Tens of thousands of wiggler worms work their way through pound after pound of egg shells, corn cobs and the peels of oranges, avocados and onions. They recycle it back into nutrient-rich soil that is used all over the farm. The list of what they currently have in the ground in Escondido could fill a whole page of this magazine, and although there is a lot of color on site in the form of lavender, mangoes, dragon fruit and passion fruit, it’s sometimes the monotones that are the most intriguing. For example,

microgreens are raised from seed to harvest in a matter of weeks with the help of hydroponics, and this year, David is giving it a go with shiitake mushrooms. Lest we conclude without mention of Stone’s award-winning beer, fear not: This place is a beer lover’s paradise. Although it’s not advertised as such, Stone Farms is actually one enormous beer garden that has a small bar and picnic tables placed strategically throughout the property. There’s even a pizza oven that David helped build years ago when the farm was still La Milpa. The oven is fired up on Saturday afternoons, so you can enjoy some of these ingredients on the farm itself as well as at the bistros.

Aaron Epstein is the Founder and Curator of the groundbreaking wine subscription service Le Metro Wine. Underground ( He has been studying wine since before he could legally drink it and has traveled the world to work in almost every aspect of the wine industry. Aaron now lives in Ocean Beach with his wife Julia and their newborn son, and also writes “The Winedad,” ( a blog about his adventures in fatherhood (and wine).

If this is the first time you’re hearing about Stone Farms, it is unlikely to be the last.


Clockwise from top right: David Solomon, Stone Farm worker hand weeding greens, ducks (eggs used on menu!), compost, microgreens growing on used coffee burlap.

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A Seafood Oasis in North Pacific Beach


Open Daily • Lunch & Dinner Sunday Brunch

5040 Cass Street • North Pacific Beach 858.272.9985 •



4080 Centre Street, Suite 202 / San Diego, CA 92103 / 619.795.4422

San Diego grown, USDA, pastured pork from our farm to your table. • We cater to restaurants, craft butcher shops, and foodminded families.

Eat Local, Drink Local for the Ultimate Farm-to-Belly Experience. Make it a Habit.

• We offer cuts, whole pigs, and a monthly CSA.

Now sErviNg LUNcH FroM 11aM-4:30pM TUEs. aLL Day Happy HoUr. $9 FLigHTs. $1 oFF DraFTs

3827 5th ave., san Diego 92103 619-795-4770 •


edible San Diego

summer 2014

• Raw dog food coming soon!

8280 Clairemont Mesa Blvd., Ste. 117, San Diego 92111 WWW.COOKPIGS.COM

Reclaiming Our Food: A Conversation with Author Tanya Denckla Cobb About the Grassroots Food Movement Profile & Interview by K. Petersen Images courtesy of Storey Publishing and the author


he surface of the grassroots local food movement is well known to edible readers—stocked farmers’ market stalls, local cheese on a menu, a community garden nearby or a farm to tray school lunch program. The underpinnings of the movement, its foundation, is made up of people and organizations that span the country and give rise to the elements we are all so familiar with. It is these people and organizations that are at the core of Reclaiming Our Food: How the Grassroots Food Movement is Changing the Way We Eat by Tanya Denckla Cobb. Cobb, a noted expert on policy, environmental mediation and organic gardening — along with a team of researchers, set out over two years to profile and take-away inspiration from grassroots organizations determined to change the way we eat. From coast to coast and north to south, Cobb gathered the vision and stories of nearly 60 organizations and the voices of the people they are made up of. Not only is Reclaiming Our Food an insightful survey of the movement, it is a practical and useable handbook for community based leadership and change in food-related areas.

I reached the author between engagements in a vigorous speaking schedule this past fall to discuss the book and the future of the grassroots food movement. At what point did you realize that you had to write this book? I met Will Allen of Growing Power before he became the urban farmer superstar and learned that he’d been looking for someone to write their story. As we moved forward, he encouraged me to write about the movement and not just about Growing Power. It was a crazily serendipitous beginning to a multi-year, highly intensive research adventure. Given your work with food policy, did you enter with notions of where the book was going to lead (and was that where it ended up?) No. I knew I would learn a lot, but didn’t know what, exactly, I would learn. Would I learn that the food movement really is a flash in the pan or elitist as so many claimed? I was open to this and all other possibilities. Was there a point in your research where the story took a turn that you didn’t expect?

Tanya Denckla Cobb is a writer, environmental mediator, organic gardener and an instructor of food systems planning at the University of Virginia. She also wrote The Gardener’s A to Z Guide to Growing Organic Food. Visit her website for more details about her book and speaking schedule at

I had an intense experience on the Navajo Reservation in Arizona that opened me to an underlying theme that tied all the disparate projects together into a meaningful whole. I learned of the Navajo belief in the Beauty Way, or following the Path of Corn Pollen, and seeing that the grassroots food movement is beyond food. It is about people seeking to create more meaningful and balanced relationships with our food and environment, our families and friends, our personal health, and with our communities. It is why this movement is here to stay — it is an expression of a real, age-old need to be connected and to have meaning in life. How hard was it to select among the many organizations working to change our food system to profile? It was extremely hard. After interviewing some of the top food leaders in the nation,

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we created a list of several hundred prospective projects. We sought to include those that have been around sufficiently long to elicit “lessons learned” that would be helpful to others. We also considered diversity of geography, age, culture, income, part of the food system, rural versus urban, and the size of the project. Still it was very hard.

and where they buy their food, to grow their own food and to support others who grow food for them. Simple messaging and simple goals will go a long way toward furthering the goals of the movement. For example, if every Virginian were to spend only $10 per week on locally produced food, this would contribute $1.65 billion to my home state’s economy. This is a powerful message that is very easy to understand and very doable. Messages like this will be key to fostering success.

Where do you see new or exciting growth taking place in the food system? It’s hard to find a community — large or small, rural or urban, rich or poor­—that is not experiencing some change in their sensitivity and interest in local food. Whether it’s through a farmers’ market, a CSA, roadside stands, community garden, chickens or goats in the backyard, or stores and restaurants that now offer and celebrate local food — change is happening everywhere. What has been the biggest challenge faced by the organizations you’ve profiled? They are all variations on access. Access to land is a really big challenge, particularly for growing a new generation of farmers and to increase the supply of local food. Access to processing facilities for artisan foods, local meats, canning and refrigeration is also in short supply. And access to fresh, healthy food for lowincome populations. Addressing the challenges will require many different types of strategies, not just one.

So, are we making progress in reclaiming our food?

In the course of your research, have you come to your own conclusion what it will ultimately take to reclaim our food system? A mix of strategies are needed, all of which are currently being vigorously pursued. We must enable and support community gardens, urban farms and local producers while teaching people. We need to teach people about how to cook with local food, about nutrition, their diet, and about the hidden costs in our current food system such as the costs of pollution, obesity, food contamination and transportation. We must also help people to understand they have the ability right now to reclaim their power - to vote with their dollars, to vote with their feet

Yes, I heartily believe we are making slow but steady progress. Look at the tremendous growth in the number of farmers markets, CSAs, and in interest in sourcing local food for schools and restaurants. The fact that Wal-Mart is now talking about increasing sourcing from local farms means that, in my opinion, we have passed the tipping point; they now see the merit financially in reducing their transportation costs and finding ways to diversify their sources. The future will be difficult and will require deep discussions about core ethics and criteria, so local movement people don’t feel like they’re being “sold out.” But I don’t see how we can fall backwards now.


K. Petersen is contributing editor to edible Memphis and publishes book reviews online at

Grass fed and grass finished free-range California beef



edible San Diego

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edible San Diego


Eccentric Caesar Salad By Myra Goodman

This delicious Caesar salad would never have been created if my daughter Marea and I hadn’t dreamed up the idea of writing a cookbook exclusively featuring plant-based recipes. Until then, I’d assumed that a perfect Caesar had to include an egg yolk and Parmesan cheese. Not so! Marea’s innovative recipe pairs two very healthy ingredients to make a creamy and flavorful dressing: raw cashews and nutritional yeast. Nutritional yeast flakes are nutrient dense and have a cheesy flavor. Because Marea added a pinch of curry powder to the dressing, we call it “eccentric,” but this unexpected spice is subtle and makes it extra flavorful. Hemp seeds are another uncommon ingredient in this recipe. These delicious little morsels look like sesame seeds, taste similar to pine nuts, and are packed with protein and healthy omega-3 fatty acids. We sprinkle them on this salad instead of cheese, and now I eat them every day at home. Both

hemp seeds and nutritional yeast are available at natural food stores and online. What I learned from writing Straight From the Earth is that my use of animal products in cooking is habitual—not essential. When I committed to creating meals that were 100 percent plant based, I began producing scrumptious food that is extra healthy with much less impact on the earth’s resources. The food tastes great and makes me feel good. This Caesar is a great example. Just one small serving has 13 grams of protein, a third of your day’s recommended amount of fiber, 80 percent of your Vitamin A and 40 percent of your Vitamin C. And, vegan food never has any cholesterol! Marea said, “When I created this Caesar salad, I did a silly dance around the kitchen. Seriously, it is that good!” Topped with croutons, capers, avocado and hemp seeds, this dynamic salad will delight your taste buds.


Myra Goodman, with her husband Drew, founded Earthbound Farm on their 2 ½ acre backyard in 1984. She and her husband live on their original farm in Carmel Valley, California. Marea Goodman grew up on the farm where Earthbound Farm began, and learned to cook surrounded by an abundance of fresh organic produce. She now lives in Oakland, California, and is an apprentice midwife.

Eccentric Caesar Salad Serves 6

2 cups/120 g croutons

This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week.

1 ripe avocado, medium dice

Caesar Dressing ½ cup/70 g raw cashews 3 tbsp extra-virgin olive oil 3 tbsp fresh lemon juice 3 tbsp nutritional yeast 1 tbsp Dijon mustard 1 large garlic clove ¾ tsp salt ¼ tsp curry powder Freshly ground black pepper Salad 2 large heads romaine lettuce, chopped or torn into bite-size pieces

½ cup/65 g hemp seeds ⅓ cup/55 g capers To make the dressing: Combine the cashews, oil, lemon juice, yeast, mustard, garlic, salt, curry powder, and pepper in a food processor and add ¼ cup plus 3 tbsp/75 ml warm water. Process until the mixture is very smooth, 2 to 3 minutes, scraping down the sides of the bowl once or twice. To make the salad: Toss the romaine with ½ cup/120 ml of the dressing. Add more to taste if desired. Divide the lettuce among six plates, and top each with some of the croutons, avocado, hemp seeds, and capers. Serve immediately.

Excerpted from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman and Marea Goodman, Chronicle Books, March 2014.


edible San Diego

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edible San Diego


Discover San Diego Local Wineries

Handcrafted red, rosé and white wines, showcasing the Ramona Valley AVA. Bring a picnic and enjoy the views at our sustainable ranch. Dog friendly. Open Sat/Sun 12 to Sunset. 23578 Highway 78, Ramona 760-789-1622


edible San Diego

summer 2014

Roadrunner Ridge Winery Taste our award-winning wines! Open daily but call ahead. Hours vary. 4233 Rosa Rancho Lane Rainbow, CA 92028 760-731-7349

Family owned and operated From planting grapes to for three generations, serving wine, it all happens at wine, grapes to serving making artisan wines fromFrom planting Highland Hills Winery. local grapes since all happens Highland Hills Winery. Our at winery focuses on Wine tasting daily. two basicon pricipals: Our winery focuses two basic pricipals: Village shops and café. Family and Quality. Family and Quality. Farmer’s Market Fridays 9-1. Open Saturday and Sunday

Open Saturday and Sunday 18545 Rangeland Road Rangeland Road, Ramona, CA Ramona • 760-239-6515 760-239-6515

13330 Paseo Del Verano Norte San Diego • 858.487.1866 18545


Stehleon Vineyards Producing and Serving Local San Diego County Wines Check website for hours.

We specialize in award-winning red wines made only from Ramona Valley grapes. Located in the Ramona Valley AVA. Open by appointment.

298 Enterprise St. Suite D Escondido • 760-741-1246

17073 Garjan Lane • Ramona 760-788-4818 •

{Edible Reads}

Living Coastal:

Celebrating Beach-Themed Local Living Through Art and Food By Kristen Fogle Take the best culinary craftsmen in San Diego—from Alchemy, Claire’s on Cedros, Sea Rocket Bistro, Sessions Public, Starlite and Stone Brewing World Bistro and Gardens—sprinkle in artwork by local artists, top it off with decorating ideas and you have the seaside-themed book Living Coastal: Inspirations for Entertaining, Decorating and Cooking California Style (Chefs Press, 2014), written by Jolee Pink. Sensibly sectioned, the 112-page book features tips and recipes for events such as date night, haunting Halloween, game day and retro New Year’s Eve. Artists present simple yet stunning ideas for these occasions that include ceramics, glass, paints and succulents. The book not only touts delicious coastal favorites from some of your favorite restaurants—check out the Stone IPA–marinated mahimahi skewers with pineapple chimichurri, to start—along with easyto-make décor, but imparts an even larger message about utilizing local resources. Pink, creator of eco-friendly table linen company Wabisabi, writes in her foreword: “The benefit of sourcing locally improves the wholesomeness of our food, the health of the environment and the community at large”— which makes Pink’s beautiful book that much more delicious to swallow.


Kristen Fogle is a freelance writer and Programs Director of San Diego Writers, Ink.

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{Local Marketplace}

{Resources & Advertisers} EVENTS COLLABORATION KITCHEN Bring your own beer or wine and get ready for fun, great food and to learn about seafood from top San Diego chefs. These semi-monthly events held on the warehouse floor sell out and benefit San Diego children and charities in need. Produced by Catalina Offshore Products and Specialty Produce. • facebook. com/collaborationkitchen

Local, Seasonal, Organic Fare Serving you at the following farmers’ markets: Leucadia, Carlsbad State Street and Stone Brewing Company Store Oceanside (Friday 4–8) Catering • HolistiC HealtH CoaCHing

858-210-5094 •

FARM TO BAY FOOD & WINE CLASSIC Saturday, August 2 from 4 to 7:30pm,, an evening of fine culinary delights and spirits, live music, and close-up animal encounters set against the beautiful backdrop of the Living Coast Discovery Center. Celebrate the unique flavors and ingredients that make the San Diego region so special. Tickets $75. 1000 Gunpowder Point Dr., Chula Vista • 619-409-5900 • SUZIE’S FARM EVENTS Suzie’s Camps for Kids summer schedule: June 16-20, Farm Animals; June 23-27, Farm Tools; July 7-11, Farm Tools; July 14-18, Dirt Time!; July 21-25, Dirt Time!; July 28-Aug 1, Farm Art & Farmers’ Market Camp; Aug 4-8, Farm Food; Aug 11-5, Farm Food. Also, U-pick, private tours and educational field trips available. More information at: SAN DIEGO BOTANIC GARDEN Participant in the Blue Star Museum Program, offering FREE admission to all active duty, National Guard and Reserve members of U.S. military and their families May 1 through Labor Day, Sept 1. Encinitas Rotary Wine Festival, June 7; Fairy Festival, June 21; Insect Festival, July 12-23; Gala in the Garden, Sept 6. Check website event page for details.


l di


Join our CSA!


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rm, one gard



fa city

ALPINE FARMERS’ MARKET NOW on Tuesday, 2:30 - 7 at 1929 Arnold Way. Locally grown produce, meat, fresh fish, bread, eggs, nuts, cheese, artisan foods, gifts, arts & crafts, flowers, plants, succulents and hot prepared food items, picnic tables, shade and live music. A fun family outing! Create the Habit—Alpine Farmers’ Market! • 619-743-4263 •

We plant organic seeds Install and maintain backyard gardens Harvest and deliver produce to your door

BLUE TURTLE PRODUCTIONS FARMERS’ MARKETS Mira Mesa (Tue, 2:30-7; 2:30-6 winter-spring); State Street Farmers’ Market in Carlsbad Village (Wed, 3-6 winter); Kearny Mesa (Fri, 10:30-1:30), and Leucadia (Paul Ecke Central School) (Sun, 10-2). Local, farmfresh produce, seafood, meat, bread, flowers, specialty & artisan foods, hot prepared foods, arts & crafts and entertainment! 858-272-7054 • BRIAN’S FARMERS’ MARKETS Weekly certified farmers’ markets: UTC, La Jolla Village Dr. and Genesee Ave. (Thur, 3-7); Golden Hill (Sat, 9:30-1:30); Point Loma (Sun, 9:30-2:30); and OPENING SOON, The Headquarters, 789 West Harbor Dr., (Sun, 10-2). Unique farmers’ market CSA. EBT Market Bucks accepted. • 619-795-3363 • 858-375-6121 50

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summer 2014

ENCINITAS STATION FARMERS’ MARKET At the corner of E Street & Vulcan every Wednesday, 5-8 May-Sept, 4-7 Oct-April. 40+ vendors sell local

farm fresh produce, specialty meats and cheeses, flowers and artisan foods. Remember to bring your own reusable bags: no single-use plastic bags provided. • 760-651-3630 • FARM TO OFFICE Fuel your staff! Local farmers Jeff and Nicolina Alves bring you farm fresh nuts, dried and fresh fruits and local artisan foods in weekly office deliveries, corporate gifts, personal packages and care packages. • info@ • 209-712-2870 • GOOD NEIGHBOR GARDENS Farms yards in San Diego homes to deliver organic, locally grown, pesticide-free produce through a CSA model. Garden Coaching, Visit the Nutritionist and Fruit Tree Care & Share services offered. • • 858-375-6121 • HILLCREST FARMERS’ MARKET Sunday, 9-2 at the DMV on Normal St, with over 175 vendors. Locally grown fruits and veggies, beef, poultry, eggs, fish, artisan foods, gifts, arts, crafts, flowers, hot prepared foods, music. 3960 Normal Street • 619 299-3330 • KEYS CREEK LAVENDER FARM A working lavender farm with home and beauty products. Open to the public for tours Wednesday through Sunday, 10am to 3pm during May and June. Soap making and other classes, English High Tea, a beautiful venue for weddings. • • 760-742-3844 • NATURALLY TO YOUR DOOR Naturally to your door delivers farm fresh organic or naturally grown fruits, vegetables, herbs and natural products direct from local San Diego Farms to your door. • 858-946-6882 • NORTH SAN DIEGO FARMERS’ MARKETS Sundays 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown fruits, veggies and herbs, eggs, honey, artisan foods, hot food and entertainment. Always a traditional farmers’ market experience. I-15 at Via Rancho Pkwy, Escondido • RANCHO SANTA FE FARMERS’ MARKET Sundays, 9am–1:30pm. Local farmers, food artisans, fair trade table décor, french baskets, artisan dog treats and accessories, tea, local meats and seafood, and more. Sponsored by the Helen Woodward Animal Center. 16079 San Dieguito Rd. Rancho Santa Fe 92067 • 619-743-4263 • SD COUNTY FARM BUREAU FARMERS’ MARKETS Weekly farmers’ markets: Linda Vista, 6900 Linda Vista Rd. (Thur, 2-7, and 2-6 in winter); City Heights, Wightman St. between Fairmount & 43rd (Sat, 9-1) and San Marcos on Restaurant Row, San Marcos Blvd. & Via Vera Cruz (Sun, 10-2). WIC and EBT Market Bucks accepted. • 760-580-0116 • SANTEE FARMERS’ MARKET Wednesdays from 3-6:30 pm at the Pathway Center, corner of Carlton Hills Blvd and Mast Blvd. Fresh fruits and veggies from local growers, prepared foods ready to eat or take home, honey, olives, bread, dates, herbs & spices, crafts, gifts and more! WIC, EBT & CCs • 619-449-8427 •

Thank these advertisers for their local and sustainable ethic by supporting them with your business. SEABREEZE ORGANIC FARM CSA A traditional CSA offering a wide assortment of sizes and types of deliveries of vegetables, herbs, flowers and fruit. Delivered to your home or office weekly or biweekly. 3909 Arroyo Sorrento Rd. San Diego, 92130 • 858-481-0209 •

BISTRO WEST A seasonally-evolving menu reflects the creativity of Chefs Martignago and Connolly who plant, harvest and create from their own 3-acre West Farm. Everything on the menu is made from scratch while keeping the principles of sustainability top of mind. 4960 Avenida Encinas, Carlsbad • 760-930-8008 •

SD WEEKLY MARKETS Pacific Beach (Tue, 2-7), Fishermen’s Farmers’ Market, (2-7, but on hiatus), North Park (Thu, 3-7), and Little Italy (Sat, 9-2). Cheese, bread, pastured meats, local seafood, honey, fruit, vegetables, flowers, wine, salt, chocolate, soups, sauces and oils, prepared foods, crafts and entertainment! • 619-233-3901 •

BLIND LADY ALE HOUSE A certified purveyor of honest pints. Local & craft brews, Neapolitan style pizza topped with fresh made mozzarella, local veggies and charcuterie housemade from sustainably produced meat. 3416 Adams Avenue, San Diego • 619-255-2491 •

{Local Marketplace} Dominick Fiume Real Estate Broker 909 W. University Ave. San Diego, CA 92103

619-543-9500 CalBRE No. 01017892

BURGER LOUNGE Great tasting hamburgers made from healthy ingredients and sustainably raised, grassfed beef. Perfect for health and environmentally conscious diners, vegetarians and salad lovers. Seven locations in San Diego County: Kensington, Coronado, Little Italy, Hillcrest, Gaslamp, La Jolla, Del Mar and soon to open in Carlsbad! •

SPECIALTY PRODUCE Freshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619295-3172 •

CAFÉ MERLOT Dine from the bounty of their micro farm at the Rancho Bernardo Winery. They plant, grow and cook every meal to order. Cooking classes, specialty events, culinary medicine! 13330 Paseo del Verano Norte, Rancho Bernardo • 858-592-7785 •

SUZIE’S FARM Organic farm and CSA grows, sells and delivers USDA certified organic produce and micro greens to chefs 5 days a week and to the public at many local farmers’ markets and through their CSA. Seasonal and second Saturday farm tours. Farm stand open Tues, 3-7 & Sat, 10-2. 619-662-1780 • • 800-995-7776 •

GIRARD GOURMET La Jolla’s premier deli, bakery, restaurant & caterer for 25 years. Tasty and healthy menu items created with fresh and seasonal ingredients. Francois and Diana grow many of their fruits and vegetable in their own organic garden in Julian. 7837 Girard Avenue, La Jolla, CA 92037 • 858-454-3325 •

RESTAURANTS, FOODIE DESTINATIONS & CATERING A.R. VALENTIEN Experience the art of fine dining in an elegant timbered room overlooking the 18th hole of the Torrey Pines Golf Course. Market driven and seasonal cuisine with emphasis on the quality and freshness. For something special, reserve a seat at the Artisan Table, Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 •

GLASS DOOR Casually sophisticated atmosphere atop Porto Vista Hotel with panoramic view of San Diego Bay. Seafood based menu (much locally sourced) prepared using techniques from Eastern Europe, Spain, Italy, France, Asia and Middle East. Craft cocktails & local microbrews. 1835 Columbia St. San Diego 92101 • • 619-564-3755

ANNEL & DREW’S KITCHEN Mobile catering service featuring locally grown, organic produce. Specializing in events, farmers markets and private parties. At Oceanside Sunset (Thur, 5-9) and Leucadia Farmers’ Market (Sun, 10-2) • 858-210-5094 •

HARNEY SUSHI The most aggressive sustainability program of all Southern California restaurants. San Diegans’ perennial “best sushi” pick. Sushi made with sustainably harvested fish. 3964 Harney Street, San Diego • 619-295-3272, and 301 Mission Avenue, Oceanside • 760-967-1820 •

BEE GREEN VEGAN CATERING AND MEAL DELIVERY Fresh, organic, nutrient-dense meals and smoothies prepared with local ingredients by chefs and a nutrition coordinator for maximum benefits, flavor and variety. Events catering, home delivery, office lunch delivery and family plans available. • 858-243-1409 •

JSIX Chef Christian Graves consistently delights and surprises with his farm-to-table and boat-to-pan cooking using locally sourced ingredients and made-from-scratch methods. Great cocktails too! 616 J Street, San Diego • 619-531-8744 •

BELLAMY’S RESTAURANT California modern cuisine with French influences. Chef Patrick Ponsaty brings revolutionized French cuisine. 417 West Grand Avenue, Escondido, CA 92025 • 760747-5000 •

LA VILLA Enjoy wholesome, beautiful food in the heart of Little Italy. Rustic Italian flavors made with ingredients from local farmers and fishermen. La Villa caters to those craving a truly intimate, local relationship with their food. 1646 India Street, San Diego • 619-255-5221 •

BIER GARDEN OF ENCINITAS Casual open air environment. 32 Southern California microbrews. From scratch, local and sustainable California coastal cuisine. Gluten-free and vegan menu options. Happy hour Mon-Fri, 4-6pm & all day Wed. Brunch Sat & Sun, 10-2. In the heart of historic, old Encinitas. 641 S Coast Hwy 101, Encinitas, 92024 • 760-632-2437

LOCAL HABIT Eat local, drink local. Neopolitan style pizzas, small plates, fresh salads and sides, bruschetta and desserts change seasonally and are made from scratch using local produce,

New Location!

1929 Arnold Way, Alpine Tuesday 2:30–7pm 619-743-4263 summer 2014

edible San Diego


{Local Marketplace}

house-cured meats and homemade breads. Vegetarian, vegan and gluten free options available. 3827 5th Avenue, San Diego • 619-795-4770 •

produce is sourced from their own ½-acre garden. Live music Wed & Thurs, 7-9pm. 729 W. Washington Street, San Diego • 619-295-6001•

MITCH’S SEAFOOD Casual waterfront dining in the historic fishing neighborhood of Point Loma, serving up locally caught seafood with a view of the bay and the San Diego Sportfishing Fleet. 1403 Scott Street, San Diego • 619-222-8787 •

THE WINESELLAR & BRASSERIE 25 years of award winning fine food and wine. Romantic dining at The Brasserie, full bar and small plates at The Casual Side, great wine selection at the Wine Shop. Wine storage and locker rentals, ample free parking. Great for private parties and meetings. Centrally located on Sorrento Mesa. 9550 Waples St. #115. • 858-450-9557 •

RITUAL TAVERN Humanely raised natural Niman meat, Jidori chicken, sustainable seafood, and locally grown organic vegetables in simple, delicious dishes. Great wine and craft beer menu. Many vegetables and herbs grown in the patio seating area. 4095 30th Street, San Diego • 619-283-1720 •



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SEA AND SMOKE Chef Matt Gordon’s newest restaurant explores fresh takes on American dishes. Made with responsibly sourced meats, seafood and vegetables, served in a light and airy brasserie-style dining room, sprawling patio space and warmly lit bar. 2690 Via de la Valle, No. D210 at Flower Hill • 858-925-8212 • SOLACE AND THE MOONLIGHT LOUNGE Chef Matt Gordon serves comfort food like pork belly, Jidori chicken and beef cheeks, but focuses on seafood, salads and smaller, sharable plates. In Pacific Station in downtown Encinitas. 25 East E St, Encinitas 92024 • 760-753-2433 • SOLARE RISTORANTE & LOUNGE Authentic Italian cuisine with focus on fresh and locally sourced ingredients: fresh made pasta, organic produce, wild-caught fish and hormone-free meat. Large selection of wines, beers and craft cocktails. Happy hour Tuesday-Sunday, Tuesday wine specials, live jazz Thursdays. 2820 Roosevelt Rd., Liberty Station, Point Loma. • 619-270-9670 • STARLITE Dinner. Cocktails. Late night dining. Cuisine that uses year-round local produce. Menu changes frequently to offer San Diego’s seasonal bounty. Sunday brunch. Great cocktails. 21 and up. 3175 India Street, San Diego • 619-358-9766 • TENDER GREENS Organic classics and daily specials using the best of seasonal ingredients, local farms and artisan foods. Easy on the wallet. San Diego locations: 2400 Historic Decatur Road • 619-226-6254; 4545 La Jolla Village Dr. at UTC • 858-455-9395; and 120 West Broadway, Downtown San Diego • 619-795-2353 • THE FISHERY Seafood market at the center of the restaurant. Chef Paul Arias’ menu is market driven and changes seasonally. Sustainably raised and wild caught fish and fresh, local produce. Try the 3-course Tuesday Tastings menu. 5040 Cass Street, San Diego • 858-272-9985 • THE RED DOOR RESTAURANT AND WINE BAR A casually elegant neighborhood hangout serving classic American comfort food. Organic produce sourced from their own ½-acre garden. If they can’t grow it themselves or buy it locally, humanely treated and sustainably raised, they don’t serve it. 741 W. Washington Street, San Diego • 619-295-6000 • THE WELLINGTON STEAK AND MARTINI LOUNGE Making sustainble sexy! The Wellington is an intimate supper club in San Diego’s historic Mission Hills. Fresh, responsibly grown and raised ingredients. Organic


edible San Diego

summer 2014

TIGER! TIGER! Casual and comfortable. House baked breads, lots of excellent draught beer, salads, sandwiches, sausages and other hearty fare. Lunch served Fri– Sun. Back and front patios. Monday movie nights all summer long. 3025 El Cajon Blvd. • 619-987-0401 • URBAN SOLACE Modern American food with great selection of sustainable organic and biodynamic West Coast wines, handmade cocktails and craft beers. Committed to using naturally produced, hormone and antibiotic free meats, sustainably harvested seafood, local produce and eggs. Vegetarian offerings change every Thursday. 3823 30th St. San Diego 92104 • 619-295-6464 • VILLAGE VINO Wine inventory reflects a balance of old world favorites, hard-to-find producers and varietals reflecting tradition and typicity. The food is simple with emphasis on wine pairings. They work with local purveyors for fresh, organic ingredients. Menu changes seasonally. Wine tastings 2-3 times a month. 4095 Adams Ave. San Diego 92116 • 619-546-8466 • WEST STEAK AND SEAFOOD Intimate and distinctive fine dining restaurant. Creative culinary team and a farm-to-table approach based on the 3+ acre farm in Carlsbad they share with Bistro West. Prime steaks, chops and seafood. West Room available for parties or meetings. 4980 Avenida Encinas, Carlsbad • 760-930-9100 •

GARDEN RESOURCES GARDNER & BLOOME Helping create beautiful gardens for over 87 years. Find Gardner & Bloome premium organic garden soil, potting soil, mulch and fertilizer at El Plantio Nursery (Escondido), Joe’s Hardware (Fallbrook & Lake Elsinore), L&M Fertilizer (Temecula & Fallbrook) and Anderson La Costa Nursery. GREEN THUMB SUPER GARDEN CENTER Coupon on page 39. Great selection of organic and natural products for your edible garden, as well as trees, shrubs, flowers, succulents and everything you need for their care. Knowledgeable staff. Complete selection of home canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via Vera Cruz • (760) 744-3822 • PLANT WORLD NURSERY ESCONDIDO Five acres of shade and fruit trees, succulents and cactus, bedding, native and drought-tolerant plant materials, most grown on site. Knowledgeable staff. Easy access from Interstate 15 at Deer Springs Rd. exit. 26344 Mesa Rock Rd. Escondido, CA 92026 • 760-741-2144 • REVOLUTION LANDSCAPE Specializing in the design, installation and maintenance of edible gardens and eco-friendly, water wise landscapes for businesses and private residences. • 858-337-6944 •

SAN DIEGO BOTANIC GARDEN Four miles of garden trails on 37 acres, flowering trees, majestic palms, and the nation’s largest bamboo collection. Plants from all over the world thrive in a variety of microclimates. 230 Quail Gardens Drive, Encinitas • 760-436-3036 •

soil amendments & unique items from local artists & crafters. Open Tuesday-Saturday, 9-5, and Sunday, 104. 2442 Alpine Blvd. (next to Janet’s) • 619-452-3535 PROGRESS Conscientious products for the home and garden, sourced from small design studios. Highest quality and accessible pricing. Open Mon-Thur, 10-7; Fri-Sat, 10-8; Sun, 12-5. 2225 30th Street, San Diego • 619280-5501 •

SAN DIEGO HYDROPONICS AND ORGANICS Providing expert advice and top quality organic, hydroponic and aquaponic equipment for over a decade. Five locations throughout San Diego to serve your indoor & outdoor gardening needs.

{Local Marketplace} Gelato, Coffee & Panini

SIMPLY LOCAL At The Headquarters in downtown San Diego. High quality, unique and handcrafted items from 57 local businesses all under one roof and beautifully arranged. 85 to 90% of the items sold there are made in San Diego County. 789 West Harbor Dr. San Diego 92101 • 619-338-0001 •

URBAN GARDEN PATCH Made to order, hand crafted, naturally beautiful cedar and redwood planters and raised gardens. Made from new or recycled materials. laurie@urban-gardenpatch. com • 619-743-3969 • URBAN PLANTATIONS Design, installation and care of edible landscaping for your home and for corporate and assisted living gardens and Restaurant Supported Agriculture. Over 25 years experience providing home orchard care, garden coaching and permaculture solutions. karen@UrbanPlantations. com • (619) 563-5771 •

MEAT COOK PIGS RANCH A boutique ranch operation in Julian focusing on heritage pig breeds living in large, outdoor pens. No hormones or non-natural supplements used. Wholehogs, primal cuts, and individual cuts of pork, wholesale and retail. • •

WATER CONSERVATION GARDEN Nearly five acres of displays showcasing water conservation through a series of beautiful themed gardens (native plant, vegetable, cactus, container and others). How-to displays about mulch, irrigation, compost and more. Free admission for both guided and self-guided tours. Open daily, 9am-4pm, 12122 Cuyamaca College Dr. West, El Cajon, CA 92019 • (619) 660-0614 •

Downtown Escondido - 760.745.6500

DA-LE RANCH Sustainably raised beef, lamb, pork, rabbit, chicken, turkey and other fowl at farmers’ markets. Custom order beef, pork and lamb by the side, half or quarter. Find Da-Le at Escondido (Tue), Palm Desert (Wed), North Park (Thur), Anza-Borrego (Fri), Little Italy, (Sat), Rancho Santa Fe, Solana Beach, (Sun) farmers’ markets • • THE MEATMEN Artisan dry sausages made using an old world, cold fermentation process. Find MeatMen at Ocean Beach (Wed), La Mesa (Fri), Poway (Sat), Leucadia (Sun) and both Oceanside farmers’ markets (Thur) • 619708-9849 •

GROCERY JIMBO’S… NATURALLY A local, family owned grocery that provides the highest quality organic and natural foods at reasonable prices. Jimbo’s is committed to supporting organic growing practices. Staunch supporters of the drive to label GMOs. Horton Plaza, Downtown SD. • 4S Ranch • Escondido • Carlsbad • Carmel Valley •

TRUE PASTURE BEEF Grassfed beef CSA. Cattle bred, born and raised by one family on two ranches in Southern and Central California. Treated humanely, never given grain or hormones, fed strict grass diet. 3 and 6 month contracts with auto-renew option. Go to how-it-works/ •

HEALTH & BEAUTY AMETHYST MOON Mystical gift shop and wellness center. Incense, candles, essential oils, crystals and sterling jewelry. Reiki, massage, skin care and chiropractic treatments as well as Tarot, astrology and numerology readings. Workshops, meditation and other self-help subjects. 8329 La Mesa Blvd, La Mesa • 619-440-4504 •

ORGANIZATIONS FEEDING AMERICA SAN DIEGO Serving 73,000 children, families, and seniors a week, Feeding America San Diego is leading the way in the fight against hunger. Fresh, nutritious food distributed throughout San Diego. Help build a hunger-free and healthy community by making a gift. 97% of your donation directly funds hunger-relief programs in San Diego County. • 858-452-3663 •

THRIVE WELLNESS Restorative acupuncture, holistic massage therapy, individualized fitness and postural alignment training, prevention-based health education, clinical psychology, and wellness products. Discover your balance in health, stress-reduction and activity. 4080 Centre Street, Suite 202, San Diego • 619- 795-4422 •

SAN DIEGO COUNTY FARM BUREAU Leading advocate for the farm community. Promotes economic viability of agriculture balanced with good stewardship of natural resources. Membership open to all, helps your local farmers and has many benefits. SDCFB sponsors three farmers’ markets: Linda Vista, Thur, 2-7; City Heights, Sat, 9-1; and San Marcos, Sun, 10-2. • 760-745-3023 •

UBUNTU HAIR STUDIO An eco-friendly and socially conscious salon that strives to make social and environmental change through the small things that they do. Hours: Mon - Sat from 10am - 6pm. 109 S Acacia Ave, Solana Beach • 858-792-5959 •


SLOW FOOD Supporting good food in San Diego and Riverside counties since 2001. Be a part of the growing national movement to reclaim and

ALPINE GARDEN & GIFTS Nestled among mature oaks in Alpine, this community marketplace has local produce, food, live music, plants,

summer 2014

edible San Diego


{Local Marketplace}

preserve good food and food traditions. Three chapters: Slow Food San Diego, Slow Food Urban San Diego and Temecula Valley Slow Food. • • •

PET CARE and LIVESTOCK SUPPLIES DEXTER’S DELI Suppliers of all natural diet and supplements for dogs and cats, including fresh raw foods and selected natural dry and canned foods. All are human-grade and chemical free. Two locations, 2508 El Camino Real, Carlsbad, 760-720-7507; and 1229 Camino Del Mar, Del Mar, 858-792-3707 • JENNIFER’S FEED & SUPPLY Everything for goats, chickens, turkeys, ducks, horses, cows, pigs, sheep, dogs, cats, birds and small animals. Private label wild bird mixes. Free animal nutrition seminars. Animal Ambassador Program. Organic chicken feed. Deliveries available. Check Facebook & website for live animal availability. 2101 Alpine Blvd, #B. 619-445-6044 •

REAL ESTATE URBAN DWELLINGS REAL ESTATE Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 909 W. University Ave. San Diego, 92103. • 619-543-9500

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SPECIALTY PRODUCE Freshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619295-3172 • SUN GROWN Sungrown cultivates quality produce: micro-greens, micro-herbs, sprouts, micro-mixes, edible blossoms and specialty greens and shoots. Also available through Suzie’s Farm. Call to order : 800-995-7776 • fax 619-662-1779 •

SCHOOLS A CHILD’S GARDEN OF THYME Provides ideal early childhood experience for children from newborn to five years. Unique, garden-based programs founded on Waldorf Education principles and curriculum taught by highly experienced, Waldorf/LifeWays trained teachers. Programs feature a natural, home-based environment. 710 Eucalyptus St. Oceanside, CA 92054 • 760-820-2248, and 4771 Maple St. San Diego, CA 92105 • 858-356-2248 •

Throw an exciting themed dinner party! Our DIY (do-it-yourself) adventure dinner party kits make it easy to take your guests on a culinary journey to Morocco, Spain, India and more … Our kits provide all the information, organic spices and organic dry ingredients you need to throw an adventure dinner party. | 54

edible San Diego

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BASTYR UNIVERSITY California’s only fully accredited naturopathic medical school offers Doctor of Naturopathic Medicine (ND) program and will add a masters program in nutrition and wellness this year. Childbirth education and doula training offered through the Simkin Center for Allied Birth Vocations. All programs combine multidisciplinary curriculum with emphasis on research and clinical training. 4106 Sorrento Valley Blvd. San Diego, CA 92121 • 858-246-9700 •

SEAFOOD CATALINA OFFSHORE PRODUCTS Recently remodeled wholesale and retail seafood market in a working warehouse open to public, with fresh sushi grade and other local fish and shellfish. Friday and Saturday cooking demos. M-F, 8-3; Sat, 8-2. 5202 Lovelock Street, San Diego • 619-297-9797 • PACIFIC SHELLFISH Locally owned and operated for over 30 years. Fish, shrimp and lobster are wild caught unless specified otherwise. Seasonal and subject to availability. Inside The Fishery restaurant at 5040 Cass St. Pacific Beach • 858-272-9940 • fax 858- 272-9615 •

SPECIALTY RETAILERS BARN OWL BOXES Installing owl nest boxes in and around your farm, vineyard, garden or homestead is an extremely effective form of pest control. 346 Oak Street, Ramona • 760-445-2023 • CAFÉ VIRTUOSO Café Virtuoso strives to procure, roast and deliver the best quality 100% Organic, Fair Trade and otherwise sustainably produced and purchased coffee and tea to their wholesale and retail customers. 1616 National Avenue, San Diego 92113 • 619-550-1830 • CURDS AND WINE Home winemaking and cheese-making supplies. Large selection of wine kits. Make wine at the shop! Cheese-making cultures and equipment available and cheese-making demonstrations. 7194 Clairemont Mesa Blvd., San Diego •858-384-6566 • ESCOGELATO Just off Grand Ave. in Escondido, EscoGelato’s luscious, super creamy gelato is full of intense flavor and made fresh daily with the highest quality ingredients including fruit sourced from local farmers at the Escondido Farmers Market. 122 South Kalmia, Escondido, 92025 • 760-745-6500 • GREAT NEWS! Cookware & Cooking School Knowledgeable staff and a large selection of cookware. For those looking to increase their culinary skills, classes are available onsite through their cooking school that features a state of the art kitchen. 1788 Garnet Ave, San Diego • 858-270-1582 • PASSPORT DINNERS Unique adventure dinner party kits make it easy for you to taste the world, one country at a time. Starting at under $12, these DIY kits provide all the information, organic spices and organic dry ingredients you need to take you and your guests on a culinary journey to Morocco, Spain, India and more! • • SAN DIEGO SOLAR OVENS Solar cooking is a new culinary cooking skill that is fire-safe, efficient and economical. Catch sunlight and convert into your own free cooking fuel! • 760-995-5670 •

WINE & SPIRITS BERNARDO WINERY Oldest family owned and operated winery in So Cal (since 1927). Tasting Room open Mon-Fri, 9-5, Sat &

THE WINESELLAR & BRASSERIE 25 years of award winning fine food and wine. Romantic dining at The Brasserie, full bar and small plate at The Casual Side, great wine selection at the Wine Shop. Wine storage and locker rentals, ample free parking. Great for private parties and meetings. Centrally located on Sorrento Mesa. 9550 Waples St. #115. • 858-450-9557 •

EDWARDS VINEYARD & CELLARS Full bodied red wines served from a small, family-run outdoor tasting patio overlooking the vineyard. Their estate grown syrah, petite sirah, cabernet sauvignon and blends showcase the quality of the Ramona Valley American Vitacultural Area. Look for ‘Ramona Valley’ on their labels. 26502 Hwy 78, Ramona (toward Julian) • 760-788-6800•

TITO’S HANDMADE VODKA Produced in Austin at Texas’ first and oldest legal distillery. It’s made in small batches in and old fashioned pot still by Tito Beveridge, a 40 something Geologist and distilled six times.

HIGHLAND HILLS WINERY Small, family owned and operated boutique winery. Tasting room now open! Hours: Sat & Sun 11am 5pm. 18545 Rangeland Rd., Ramona • 760-239-6515 •

TRIPLE B RANCHES A family business dedicated to producing San Diego’s finest wine grapes and premier estate wines. The wines embody the unique qualities of our region. • 760-749-1200 •

MILAGRO FARM VINEYARDS & WINERY Milagro Farm Vineyards & Winery’s award winning, estate grown wines are complex, aromatic and world class. Recent winner of Best of Show Rose, Best of Class Sauvignon Blanc, and Gold and Silver medals at 2013 Winemaker Challenge. 18750 Littlepage Road, Ramona • 760-787-0738 •

Home Delivery

CHUPAROSA VINEYARDS 100% estate grown zinfandel, sangiovese, cabernet franc and malbec wines. Picnics on the patio overlooking the vines are welcome. Warm up by the fireplace this winter inside the new tasting room! Open Saturdays and Sundays from 11 to 5pm. 910 Gem Lane, Ramona, CA 92065 • 760-788-0059 •

Food So Healthy It’s Sexy!

Vegan Meals Delivered by Bee Green 858-243-1409 Weight Loss

STEHLEON VINEYARDS From the grapes to the winemaker, Stehleon Vineyards is San Diego grown. Stehleon wines blend four generations of agricultural heritage with local product and talent. • 760-741-1246 •

{Local Marketplace} Cleanses

160 people. 934 N. Coast Hwy 101, Leucadia 92024 • 760-230-2970 •


Sun, 9-6. Village shops & studios open Tues-Sun, 105. Café Merlot open Tues-Thur, 10-3, Fri-Sun, 8:30-3. Farmers’ mkt Fridays, 9-12. Live music on the patio, Sundays 2-5. 13330 Paseo del Verano Norte, San Diego 92128 • 858-487-1866 •

VESPER VINEYARDS Brand new tasting room & winery NOW OPEN! Vesper Vineyards aims to expose wine drinkers to the diverse microclimates San Diego has to offer. They support local grapes and wine as well as all local agriculture and cuisine. 298 Enterprise St., Suite D, Escondido • 760-749-1300 •

NEWTON VINEYARD Recognized as an American pioneer of unfiltered wines, Newton Vineyard is dedicated to working in harmony with nature to transform grapes of uncompromised quality into wines of distinctive character.

VILLAGE VINO Accessible wine inventory reflecting a balance of old world favorites, esoteric hard to find producers and varietals reflecting tradition and typicity. The food is simple with emphasis on wine pairings. They work with local purveyors to secure fresh, organic ingredients whenever possible, and the menu changes seasonally. Wine tastings 2-3 times a month. 4095 Adams Ave. San Diego 92116 • 619546-8466 •

OWL ENTERPRISES WINERY TREK A wonderful application that enables you to locate wineries within a specific radius from any location, select wineries that you wish to visit and create a detailed wine tasting itinerary with directions. You can create notes on each winery and save your Winery Trek! owl@ • 858-442-5319 •

VINAVANTI URBAN WINERY & TASTING ROOM A certified organic, urban winery focused on minimal-intervention winemaking using locally sourced grapes. No added sulfites. Unfiltered. Unoaked. Native fermentation. Naturally beautiful. 9550 Waples St. #115A, San Diego, CA 92121 • 877484-6282 •

RAMONA RANCH WINERY A boutique winery in the heart of the Ramona Valley with fine, handcrafted wines made from their own grapes and grapes from the Ramona AVA in small lots and sold exclusively at the winery. Open from noon to sunset on Saturdays and most Sundays, but please call to confirm. Picnics welcome. 23578 Hwy 78, Ramona, CA 92065 • 760-789-1622 •

New ownership!

WOOF’N ROSE WINERY Featuring award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Their flagship wine is the Estate Cabernet Franc. Open by appointment most days. Call to allow them to give you good directions and to confirm availability. • 760-7884818 •

ROADRUNNER RIDGE WINERY A small winery in North San Diego County. All wine is made from their estate grown grapes. Featuring fruit forward Rhone style wines. No wimpy wines here, they aim to make San Diego County the next great grape growing region in California! Proud of their 35 years of award winning wine making experience. • 760-731-7349 •

MEDIA KSDS JAZZ 88.3 FM JazzWeek Magazine’s Large Market Station of the Year in 2011. Full-time mainstream/traditional jazz radio station licensed to the San Diego Community College District. Non-commercial and non-profit, community supported real jazz radio! •

SOLTERRA WINERY Grapes sourced from local vineyards, Valle de Guadalupe and all over California, all red wines are aged in predominantly French oak barrels for 14-24 months. 14 red varietals, three whites, rosé, port and late-harvest wines. The kitchen serves Mediterranean tapas. Space for events and corporate meetings up to

Del Rayo Village Center 16079 San Dieguito Rd. Rancho Santa Fe • 619-743-4263 Sundays, 9am –1:30pm summer 2014

edible San Diego



edible San Diego

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Farmers’ Markets MONDAY Barona Open Air Market 1054 Barona Road Lakeside, CA 92040 3 – 7 pm 619-347-3465

Escondido—Welk Resort # 8860 Lawrence Welk Dr. off Old Hwy 395 3 – 7 pm, year round 760-651-3630

TUESDAY Alpine NEW DAY, TIME & PLACE! 1929 Arnold Way 2:30 – 7 pm 619-743-4263

Clairemont NEW!

Clairemont Lutheran Church 4271 Clairemont Mesa Blvd. 3­– 7pm 619-795-3363


1st St. & B Ave., Ferry Landing 2:30 – 6 pm 760-741-3763

Escondido *

Grand Ave. btw Juniper & Kalmia 2:30 – 6 pm year round 760-740-0602

Mira Mesa *

Mira Mesa High School 10510 Reagan Rd. 2:30 – 6 pm (3 – 7 pm summer) 858-272-7054

Otay Ranch—Chula Vista

2015 Birch Rd. and Eastlake Blvd. 4 – 8 pm (4 – 7 pm winter) 619-279-0032

Pacific Beach Tuesday

Santee *#

Seeds @ City Urban Farm

La Costa Canyon

La Jolla Open Aire

State Street in Carlsbad Village


Little Italy Mercato

Leucadia *

State St. & Carlsbad Village Dr. 3 – 6 pm (3 – 7 summer) 858-272-7054

Doyle Elementary 3950 Bering Ct. 4 – 7 pm 619-795-3363


Warner Springs

Carlton Hills Blvd. & Mast Blvd. Pathway Center 3 – 6:30 pm winter 619-449-8427

40820 Winchester Rd. by Macy’s 9 am – 1 pm 760-728-7343

Vista Main Street

On hiatus 271 Main St. & Indiana Ave. 4 pm – 8 pm 760-224-9616


Canyon Crest Academy 5951 Village Center Loop Rd. 2:30 – sunset 858-945-5560

Chula Vista

Center St. off Third Ave. 3 – 7 pm (3 – 6 pm fall/winter) 619-422-1982

El Cajon #

Prescott Promenade on East Main Btw Magnolia & Claydelle Aves. 3 – 7 pm, year round 619-641-7510, x-277

Horton Square San Diego

225 Broadway & Broadway Circle 11 am – 3 pm, March thru October 760-741-3763

Linda Vista *#

North Park

Corner of E St. & Vulcan 5 – 8 pm, May-Sept 4 – 7 pm, Oct-Apr 760-651-3630

Fishermen’s Farmers’ Mkt.

On hiatus. 4900 North Harbor Dr. 3 – 7pm 619-233-3901

Ocean Beach

4900 block of Newport Ave. 4–7 pm (summer 4–8 pm) 619-279-0032

Borrego Springs

Carmel Valley

UCSD/La Jolla

Encinitas Station



Bayard & Garnet 2 – 7 pm 619-233-3901


30951 Hwy 79 Warner Springs, CA 92086 3 pm – 6 pm (Sept – June) 760-782-3517

Christmas Circle Comm. Park 7 am – noon (October–May) 760-767-5555

6900 Linda Vista Rd. btw Comstock & Ulric 2 – 7 pm (2–6 winter hours) 760-580-0116

UCSD Campus, Town Square at Gilman/Meyers 10 am –2 pm (Sept to June) 858-534-4248

14th & C Sts. San Diego City College 9:30 – 11:30 am (Sept to June)

CVS Pharmacy 3151 University & 32nd St. 3 – 7 pm year round 619-233-3901

Oceanside Market & Faire * Pier View Way & Coast Hwy. 101 9 am –1 pm 619-440-5027

Oceanside Sunset

Tremont & Pier View Way 5 – 9 pm 760-754-4512


Campanile Walkway btw Hepner Hall & Love Library 10 am – 3 pm (Sept to June)

102 S. Main, at Alvarado 10 am – 2 pm 760-390-9726

Imperial Beach *#

Seacoast Dr. at Pier Plaza Oct-Mar, 12 – 6 pm, Apr-Sep, 12 – 7:30 pm info@

Kearny Mesa

North Island Credit Union pkg lot 5898 Copley 10:30 am – 1:30 pm 858-272-7054

La Mesa Village *

Corner of Spring St. & University 2 – 6 pm 619-440-5027

Rancho Bernardo

Bernardo Winery parking lot 13330 Paseo del Verano Norte 9 am – 1 pm 760-500-1709

SATURDAY City Heights *!#

On Wightman St. btw Fairmount & 43rd St. 9 am – 1 pm 760-580-0116

Del Mar

1050 Camino Del Mar 1 – 4 pm 858-342-5865

Escondido Saturday 110 Kalmia St. 9 am – 1 pm 760-651-3630

Golden Hill #

B St. btw 27th & 28th Sts. 9:30 am – 1:30 pm 619-795-3363

On hiatus. One Maverick Way, Carlsbad 10 am – 2 pm 760-580-0116 Date St. (Kettner to Union) 8 am – 2 pm 619-233-3769

Pacific Beach

La Jolla Elem. School Girard Ave. & Genter 9 am – 1 pm 858-454-1699

Paul Ecke Central Elem. School 185 Union St. & Vulcan St. 10 am – 2 pm 858-272-7054

Murrieta *

4150 Mission Blvd. 8 am – noon 760-741-3763

Poway *

Old Poway Park 14134 Midland Rd. at Temple 8 am – 1 pm 619-440-5027

Ramona *

1855 Main St. (K-Mart pkg lot) 9 am–1 pm 760-788-1924

Rancho San Diego

900 Rancho San Diego Pkwy. Cuyamaca College 9 am – 2 pm 619-977-2011

Rincon’s Outdoor Market

FIRST Saturday of each month 34323 Valley Center Rd. 9 am – 1 pm RinconsOutdoorMarket

Scripps Ranch

10380 Spring Canyon Rd. & Scripps Poway Parkway 9 am – 1 pm 858-586-7933

Southeast San Diego #

4981 Market St. (west of Euclid Ave. Trolley stop) 3 – 6 pm 619-262-2022

Temecula *

Old Town Temecula Sixth & Front St. 8 am – 12:30 pm 760-728-7343

Vista *#

County Courthouse 325 Melrose Dr. South of Hwy 78 8 am – 1 pm 760-945-7425

SUNDAY Gaslamp San Diego 400 block of Third Ave. 9 am – 1 pm 619-279-0032


DMV parking lot 3960 Normal & Lincoln Sts. 9 am – 2 pm 619-237-1632 summer 2014

Village Walk Plaza I-15, exit west on Calif. Oaks/ Kalmia 9 am – 1 pm 760-728-7343

North San Diego #

Sikes Adobe Farmstead 12655 Sunset Dr. Escondido 10:30 am – 3:30 pm year round 858-735-5311

Point Loma #

Corner of Cañon & Rosecrans 9:30 am – 2:30 pm 619-795-3363

Rancho Santa Fe Del Rayo Village 16079 San Dieguito Rd. 9 am – 1:30 pm 10 am – 2 pm fall/winter 619-743-4263

San Marcos *#

Restaurant Row, San Marcos Blvd. & Via Vera Cruz 10 am – 2 pm 760-580-0116

Solana Beach

410 to 444 South Cedros Ave. 1 – 5 pm 858-755-0444

The Headquarters NEW! # 789 West Harbor Dr. 10 am – 2 pm 619-795-3363

*M  arket vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # Market vendors accept EBT (Electronic Benefit Transfer) ! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks.

All San Diego County markets listed except Barona, Rincon, SDSU and Seeds @ City are certified by the County Agricultural Commissioner. Visit and click on “Resources” for more complete information and links to farmers’ market websites.

edible San Diego



Giving young musicians a start is music to our ears. Jazz 88.3’s Music Matters program provides instruments to San Diego school kids who might not otherwise be able to play music. This is just one of many ways Jazz 88.3 strives to be a contributing member of our community. Your membership helps support this and other community programs. Become a member now.


Edible San Diego - Summer 2014 Issue  

Javier Plascencia, Organic Beer, Smit Farms, No-Dirt Gardening, Tulloch Farms, Crime in the Fields, Native Plant Gardening