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Good food. Good drink. Good read. • No. 26 • Fall 2014

Do it yourself Accursio Lotà | Can Those Tomatoes! School Garden of the Year Winners Ramona Gold Ten DIY Easy Foods Whole Earth Acres Nursery San Diego Born & Raised

People everywhere who love music love Jazz88.3 Your local jazz station recognized as the 2014 National Jazz Station of the Year M e M b e r-s u pporte d, coM M e rcial-fr e e, coM M u n ity radio

Voted on by readers, writers and editors of JazzWeek Magazine as well as music producers and record companies across the country. Jazz 88.3 FM competed against five other stations in the same category in large metropolitan areas that included New York, Portland and Detroit. Another feather in San Diego’s hat!

Fall 2014



Two Cents


Just sprouting


Local talent: Accursio LotÀ


Grow it: Grow your own with Whole Earth Acres Nursery


Kitchen KNowhow: 10 diy foods you can easily make at home


Kitchen knowhow: Preserving summer


Why bother?: Why bother doing it yourself?


Edible reads: 39 Roll up your sleeves and cook! Step-by-step guide to sausage-making

Resources & Advertisers


Farmers’ Markets



School Garden of the year


New label showcases local san diego products


Ramona gold leads the way in local olive oil production



repurpose that pumpkin

Photo: Chris Rov Costa

{Two Cents} I was both excited and a little apprehensive when I opened up my first jar of homemade kimchi. What if it was full of the wrong kinds of bacteria? What if it was awful? What if I had to throw it out and waste all those vegetables? What if it was a big FAILURE? Well, it turned out ok but not a real success. John just refused to eat it because of a strange bitter taste I suspected came from using the green tails of the shallots we plucked from the garden. (They’re just like green onions, right? Not.) I worked my way through most of the large jar before I admitted that I just didn’t like it, threw the rest into the compost and chalked one up to experience. John and I are enthusiastic consumers of Happy Pantry’s fermented goodies and I could have given up and been content with purchasing my kimchi, but something made me persist in trying again. Curiosity. Creativity. A desire to get it right and know how to do it myself.

edible Communities 2011 James Beard Foundation Publication of the Year

Photo: David Pattison

Why in the world do some of us want to figure out how to do certain things ourselves when many of those things are so much easier and less time consuming to simply purchase?

Riley Davenport and John Vawter

I think part of it is that joyful child-like feeling of “look what I made!” You know, that smiling face you see on your friend who gives you the beautiful tomatoes and squash out of their garden? That's pride in their accomplishment. I’m guilty of it myself—I can’t restrain myself from bragging about the salad that came entirely from my garden. I know that feeling and it’s great.

DIY projects satisfy a curious mind and give you something interesting to do. So many of our pastimes are passive. And we are by necessity passive consumers of so much in our lives. Choosing to engage in quilting, gardening, canning (you should taste my salsa!), cooking, knitting, making art, fixing things, making music, building things is just plain interesting. When you teach yourself how to do something—whatever it is—you empower yourself. I’m not advocating doing everything yourself—that would be impossible and crazy in this complex society we inhabit. But figuring out how to do some basic things gives us a new appreciation for our own underused capabilities as well as an appreciation for what it takes do things well. Right now there is a crew of hardworking men swarming over my sadly undermaintained house fixing termite-eaten house parts, ripping off the old threadbare roof and painting the peeling exterior. Are these things we could be doing ourselves? Yes and maybe. But does it make sense for us to undertake such rigorous, time-consuming tasks that require a breadth of knowledge we don’t possess? No. And anyway, I’d rather be making this magazine for you!


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John Alongé Edible San Diego Chris Rov Costa P.O. Box 83549 Shannon Essa San Diego, CA 92138 Danae W. Fisher 619-222-8267 Caron Golden Anastacia Grenda Kay Ledger ADVERTISING Elizabeth Limbach For information about Vincent Rossi rates and deadlines, Susan Russo contact Judy at Matt Steiger 619-820-1346 John Thurston Britta Turner or call 619-222-8267 Lyudmila Zotova

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• No. 25 • Summ

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No part of this publication may be used without written permission of the publisher. © 2014 All rights reserved.

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Good drink

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21 • Summ

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Good food.





Good food. Good drink. Good read. • No. 23 • Winter 2013


food. Goo

The Beverage Issue

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25 • Sum

mer 2014

Keep it Local

Chef Nic k Brune of Culinar y Magic Local Habit The For Carpet Rides aged Eating Locally Meal on a Bud get

Jason Knibb | DIY Cocktails | Monkey Paw’s Brewer Fringe Fermentation | Solar Rain | Ballast Point Spirits Konyn Dairy | Wine on Tap

More is better. Javier

Plascen cia | Tulloch Organi c Bee Farm r | Sm s | Crim it Farm e in the s | NoFields dirt Gar | Nat dening ive Plan t Garden ing


With a menu drawing influence from around the world, expertly crafted cocktails and a breathtaking Harbor view, the Glass Door Restaurant is the embodiment of San Diego.

Edible San Diego will bring you a new issue every other month starting March 2015. That’s six issues a year! Readers and advertisers alike eagerly anticipate each new issue. So why make you wait? Where Edible is concerned, more really is better. With six issues a year, we will be able to • reach more readers • reach readers more frequently • offer readers more current information about the local food scene and the local businesses that support their healthy lifestyles • give advertisers more ad placement options. SubScriberS: Subscribe online at to make sure you don’t miss a single issue. $33 for 1 year (6 issues) • $54 for 2 years (12 issues) • $72 for 3 years (18 issues) AdvertiSerS: Contact your sales representative today or email to find out about placement options and to schedule your ads for next year.

Good food. Good drink. Good read.

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{Just Sprouting} Fish Tales: Catalina Offshore Products Partners with Trace and Trust Anyone who knows Tommy Gomes, the public face of Catalina Offshore Products, can recite along with him his favorite pronouncement: “Know where your seafood comes from.” Having long been recognized by local chefs and seafood lovers for developing close relationships with fishing fleets and small boat operators throughout the West, Catalina Offshore Products continues to walk the talk with its new partnership with Trace and Trust.

“More and more people want to know where their food comes from,” says Dave Rudie, owner of Catalina Offshore Products, who championed the partnership. “This is our way of telling the story of where the seafood comes from and helps us regain our lost connection to our food sources.” Catalina Offshore Products’ general manager Nathan Phillips will be working with the staff on the floor, teaching them how to maintain the

Photo Courtesy Catalina Offshore

This technology platform links a national network of food professionals and enables them to share the unique stories of farmers and fishermen. These producers enter critical information into the platform about the origin of products—such as where that lobster or sea bass on the restaurant menu came from, who caught it and their story—then giving everyone from distributors and retailers to chefs and servers whose businesses are members access to the data, which can be shared with customers to inspire a better appreciation for what’s on the plate. Local fishermen.

traceability of the fish once it reaches their building. And, the company has enlisted chefs including Andrew Spurgin and Chad White to advocate the program to local restaurants. ~ Caron Golden

Fresh Healthy Vending: New-School Snacks Think of vending machine offerings and you probably think of junk food. But how about selections like 100% organic apple juice, multigrain cereal bars and a drink made of organic whole-milk kefir and organic orange juice? San Diego–based Fresh Healthy Vending was founded in 2006 by Nick Yates, who pioneered the concept of vending healthy snacks in his native Australia in the early 2000s. Today FHV’s machines are found on corporate and school campuses in “43 states, Canada and the Bahamas, ” Yates said. To date, the company’s machines are in 1,500 schools across the country, 10 of them in San Diego County. One San Diego school with an FHV machine is Albert Einstein Academies Middle School. 4

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“We are not seeing the soda, the energy drinks, those products we’re trying to get rid of,” said school Executive Director David Sciaretta. “We don’t have to mandate that they not happen. It’s been really successful for us, as well as the student body.”

Employees at a Fresh Healthy Vending machine at the downtown offices of Arc San Diego, a nonprofit human service agency supporting people with disabilities. Credit Fresh Healthy Vending.

On July 1, 2014, more stringent U.S. Department of Agriculture standards, called Smart Snacks in School, went into effect, growing out of a mandate originating with the Healthy, HungerFree Kids Act of 2010. The standards offer challenges to the vending industry as a whole, but Yates pointed out that FHV’s creation of the concept coincided with adoption of tougher standards by the State of California in 2005, “and we’ve met or exceeded them.” ~ Vincent Rossi

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fall 2014

edible San Diego


{Just Sprouting} Living Tea Brewing Co. Takes Kombucha to the Next Level The fizzy fermented beverage known as kombucha has carved out a noteworthy place on store shelves in recent years. Now, a new company out of Oceanside is hoping to improve the kombucha experience for the brew’s sizable and loyal following. Living Tea Brewing Co.’s version “is not your average kombucha,” explains Manager Josh Weigel, who helms the business with his brother Bill Weigel and brewers Neil Gehrke and Donovan Stapleton. With flavors like cherry and pineapple, the company’s elixir of living yeast and bacteria cultures, tea and sugar is less acidic, slightly sweeter and more universally palatable than its better-known counterparts. Behind the pleasing taste is a commitment to quality ingredients. The sugar and teas are organic and fair trade, while a custom-made filtration system weeds out 99.9% of the metals, chemicals and other substances found in the primary ingredient: water. Another factor distinguishing Living Tea from its competitors is an emphasis on serving it fresh on tap. “It’s like Grandma’s homemade cookies compared to store-bought cookies,” says Gehrke. “Storebought cookies are still good, but there’s nothing like Grandma’s.” Living Tea flowed from Gehrke’s history as an avid home brewer: Current kombuchas are made with offspring cultures from Gehrke’s early versions. The company was born out of a brewing collaboration with Oceanside’s Hill Street Café, which still offers it on tap. Now officially up and running as Living Tea Brewing Co., the

kombucha brand is headquartered in a former real estate office just three blocks from the beach in Oceanside. Up front is the Living Market, “a fill-up station,” in Weigel’s words, with draft kombucha available by the growler, cup or Mason jar, alongside a selection of carefully curated healthy baked goods and bulk items. The brewing happens in a small room behind the storefront, where they yield around 250 gallons of kombucha weekly. They will expand as necessary once they outgrow the facility’s 600-gallon production capacity—a feat they expect to achieve by riding San Diego County’s craft beer wave and elbowing their kegs into taprooms and restaurants. “We want to give people another choice,” Gehrke says. “It’s a thirsty world.” Living Market, 302 Wisconsin Ave., Oceanside; ~ Elizabeth Limbach

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★ 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.


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fall 2014

edible San Diego


{Just Sprouting} Take a Bite out of San Diego Bite San Diego food tours offer a moveable feast, giving participants a taste of the city in more ways than one: Attendees sample dishes from five partner restaurants and also learn the history of the area via guides who lead the three-hour weekend walking tours.

“contribute to the community,” says Operations Manager Daniella Ruiz. Restaurants featured on the tour are a mix of old and new, but they’re all unique to San Diego—no chains allowed. Bite allows each restaurant to select what samples to serve on the tours.

Bite runs seven tours throughout the county, including Coronado, Hillcrest and North Park. The restaurants are selected because they

“We give them the creative freedom to offer something new or their signature dish; that offers them the flexibility to put their best face forward,” Ruiz says. “Most of our restaurants use fresh ingredients and aim to take the food experience to another level. Napizza, on our Downtown/Little Italy tour, flies its flour in from Rome just to give it that authentic flavor. It’s this attention to detail and variety of flavors on the tours that make them ideal for any foodie. You may not be taking the most expensive or experimental food tour, but it’s a collection of food and history that enhances the community it’s located in.”

Photo: John Thurston

David Lamm, co-owner of Swoon Dessert Bar on the North Park tour, says it’s a great way to introduce people to the restaurant.

Hank and Eddie Deull are tour guides for Bite.

“There are so many ways to market to people and this is pretty effective because it’s personal—we give them a taste of what we do and get to talk to them for about half an hour. If they’re really engaged and ask questions, the time flies by.” For more information: ~ Anastacia Grenda

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edible San Diego


{Just Sprouting} Pure Green Biosolid Helps Close the Loop Nature is inherently sustainable: A deer eats weeds, drinks dew and poops fertilizer. By contrast, humans produce large quantities of toxic waste, mine phosphates for chemical fertilizer and flush toilets with drinking water. Instead of a nutrient cycle, we employ a resource-in, waste-out model. In 1991 the EPA banned ocean dumping and instituted a plan to reclaim sewage. Wastewater plants extract and purify the water and then break down the remaining sludge through biological, chemical and physical processes. The resulting product is called biosolids. Class A biosolids are heat-sterilized to kill pathogens. Exceptional Quality Class A biosolids must also have very low vector (parasite organism) attraction and heavy metal content. The EPA approves their use as fertilizer, including for agriculture, with no special handling. Locally, Encina Wastewater Authority (EWA) in Carlsbad produces Pure Green: an Exceptional Quality biosolid fertilizer. They sell the fertilizer direct to the public: $20 for a 5 lb bag, delivered to your door. EWA produces 18 tons of biosolid fertilizer and reclaims 5 million gallons of water every day. They generate over 60% of their energy with waste heat and methane from the process. Deriving water and fertilizer from sewage is undoubtedly controversial. However, as we face an ever-increasing population, demand for both will rise, as will our production of waste. We

must look to bio-mimicry and strive for sustainable practices to address these issues. Biosolids may be part of the solution. For more information on Pure Green and biosolids, visit puregreen ~ Matt Steiger Photos by Lyudmila Zotova

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{Local Talent}

Sicilian chef makes Italian local By Shannon Essa Photography by Chris Rov Costa


edible San Diego

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round the time Carlo Petroni started the Slow Food movement in Italy, Accursio Lotà was already growing up “slow food.” He grew up in Menfi, a small coastal town in Sicily, rich in local bounty. Fruits and vegetables came from the family garden. Seafood was purchased from local fishermen. Olive oil was produced from his family’s own olive trees and cheese was sourced from local goat farms, still warm from production. His childhood taught Accursio not only the value of the local foods and flavors he grew up with, but the value of any area’s local foods and flavors. After graduating from culinary school and a few internships, he went to work for famed chef Sergio Mei at the Four Seasons Hotel in Milan. “Chef Mei gave me his passion for Italian culinary tradition,” says Accursio. “Working with inventive, but honest, flavors, I also learned the techniques of fine-dining cuisine.” It was Sergio Mei who would in the end be responsible for Accursio’s move to California. After working for Mei for over two years, Accursio was ready to move on and went into Mei’s office to request a transfer. Fully expecting to be told off, he was instead asked where he wanted to go. He blurted out “California” because he played drums and loved American rock music.

“The cooking process can come from three different places. One is the ingredient. Another is technique. The third is memory. Usually these three particular things fuse together, but the 'spark' comes from one of the three.” So, at the age of 22, Accursio Lotà found himself living in Santa Barbara and cooking at the Biltmore Four Seasons Hotel. He moved to San Diego in 2011 and went to work for Bernard Guillas and Ron Oliver at the Marine Room in La Jolla where as sous-chef he learned a lot about new ingredients and fusion cooking. Accursio was grateful for that education, but his heart was in Italian food. So in 2012, when Randy Smerik offered him the executive chef position at Solare Restaurant and Lounge in Point Loma, he jumped on it and now has pagina bianca— blank paper, as they say in Italy—to cook what he wants to cook. “The cooking process can come from three different places,” Accursio says. “One is the ingredient. Another is technique. The third is memory. Usually these three particular things fuse together, but the 'spark' comes from one of the three.” Using a combination of local products and ingredients imported from Italy, the food from Accursio’s kitchen at Solare blends the ideas and techniques of his home country with its centuries of tradition and San

Diego’s burgeoning farm-to-table scene. Besides lunch, dinner and a popular happy hour, Solare presents monthly regional “feasts.” Every month a particular Italian region, such as Emilia Romagna or Liguria, is chosen and up to 40 people dine family style on dishes from that region. “People love these feasts, especially if they have been to Italy. Imagine you are in Italy and go to eat with your family on Sunday,” says Accursio. By bringing both tradition and a sense of adventure to the Solare kitchen, Accursio Lotà provides San Diego diners not only with delicious food, but with an Italian food education. For that, we say grazie mille!


Shannon Essa is a California native currently residing in San Diego. She is the author of restaurant guidebook Chow Venice! and splits her time between San Diego, Santa Barbara and Europe writing and leading wine, beer and food-based tours in Croatia, Spain and Italy for Grapehops Tours.

Chef Lotà’s recipes follow on pages 12 and 13.

Making Ravioli di Spinaci e Ricotta

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edible San Diego


Ravioli di Spinaci e Ricotta alla Siciliana Accursio Lotà grew up eating these ravioli. Almost every Sunday, his grandmother would get up by 6am to prepare the ravioli for lunch. The cooked ravioli can be tossed with butter and fresh sage leaves or tomato sauce, olive oil and fresh basil. Editor’s note: Accursio encouraged me to ensure that the pasta was kneaded thoroughly to dissolve the semolina flour, but also to let it rest thoroughly to ensure that the gluten molecules had a chance to settle.

For the pasta:

1 ½ cups fresh ricotta

1¾ cups organic all-purpose flour

1/3 cup grated Parmigiano Reggiano cheese

1 cup stone-ground organic semolina 4 large free-range eggs 1 tablespoon sea salt 1 tablespoon extra-virgin olive oil For the filling: 1/2 small shallot, chopped 1 ½ tablespoons extra-virgin olive oil

Serves 6

1 pound fresh organic spinach


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¼ tablespoon ground nutmeg Sea salt Black pepper Making the pasta: Mound the flour and semolina in the center of a large wooden cutting board or bowl. Make a well in the middle of the flour and add the eggs, oil and salt. Using your hands, beat together the eggs and incorporate the flour starting with the

inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a shaggy mass when about half of the flour is incorporated. Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in ½ cup increments if the dough is too wet. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes in the refrigerator to allow the dough to rest.

For the filling:

filling 3 inches apart.

In a large Dutch oven or saucepan, sauté the shallot over low heat in the extravirgin olive oil. When translucent, add the spinach and sauté until wilted. Remove from heat and cool. Press spinach to thoroughly remove all excess water, then chop finely. Mix the spinach mixture with the ricotta, Parmigiano Reggiano and nutmeg. Add salt and pepper to taste.

Gently cover the pasta and filling with another pasta sheet. The less space you leave around the edges, the better the ravioli. If the edges are thick, the pasta can turn very chewy. Very lightly brush the pasta with a mixture of water or egg whites. Using a pasta cutter or small knife, cut and shape the ravioli.

Assembling the ravioli: In a pasta machine or by hand press roll the pasta twice using the 1 millimeter mark, in 12- by 4-inch sheets.

To cook, fill a large pasta pot with water and heat to boiling. Gently drop in ravioli and cook for 3–4 minutes. Keep unused ravioli refrigerated in a container (toss with flour to prevent sticking).

Place the pasta sheet on a wood cutting board. Using a small spoon, place approximatly a tablespoon of the spinach

Eggplant Caponata Accursio Lotà’s version of this classic dish can be preserved by the hot water bath process and enjoyed year round. To preserve, fill Mason jars to ½ inch from the top, seal jars with new seals and lids according to manufacturer instructions and submerge jars in boiling water for 20 minutes. Let the jars cool very slowly; after cooling, the jar tops should have a tight seal. Makes 4–5 cups 2 pounds organic eggplants, scored and cut in ½-inch cubes 3 cups sunflower or peanut oil (for frying) 3 stalks organic celery, diced in ⅓-inch cubes ⅓ cup capers (if using salted capers, soak and drain before using) ½ cup green olives, pitted and quartered 2 tablespoons olive oil ½ organic yellow onion, thinly sliced 1 cup tomato sauce ¼ cup white sugar ⅓ cup red wine vinegar Soak the eggplant cubes in salted water for 20 minutes (this helps to remove the bitter taste) then dry with a kitchen towel. Fry the cubes in very hot frying oil (375°) for about 3 minutes, until golden. Place fried eggplant cubes on a paper towel and add a pinch of salt while they are hot.

Bring a pot of water to boil and blanch the celery for about 2 minutes, then remove to a colander. Add the green olives and capers to the boiling water and blanch 2 minutes. Drain. Heat olive oil in a medium skillet over a low flame and add onions. Sauté until soft (do not allow the onion to brown). Add

the tomato sauce and a pinch of salt. Cook for about 20 minutes, then add celery, capers, olives, sugar and red wine vinegar and cook 3 minutes. Pour the sauce into a bowl and add the cooked eggplant. Stir very gently and cool. Serve at room temperature with plenty of crusty bread.

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edible San Diego


• Coupon expires 11/30/2014 at 6 p.m.

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 • 16

edible San Diego

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Photos courtesy of participating schools.


Reviving Food Awareness

dible San Diego is firmly rooted in the idea that food is central to human survival, health, use of and impact on our environment and to the way we relate to each other culturally. We’re dedicated to helping to reconnect people to real food for all these reasons. Much information has come to light about our children’s lack of knowledge about food. Many kids don’t know where their food comes from, lack the knowledge of basic food items, how to prepare simple healthy food or even which foods are healthy. As a community we are now becoming more aware of how the growth and production of food affects our environment and about how our children are suffering from a nature deficit. That is a lot of not knowing about something so fundamental to human existence. And then there are those three horrifying words: childhood obesity epidemic. What have we done to our kids? Or not done? School gardens are invaluable tools in addressing all these issues. Our School Garden of the Year contest originated with the idea that perhaps through community involvement we could help promote and support more robust school gardens. We were excited and pleased that 36 schools were interested in participating and 29 schools completed applications. We enlisted four incredible judges who are leaders in our local food community

to help us analyze the entry forms using specific criteria we had established and come to a consensus on the winners. This was much harder than we thought and much wringing of hands and scratching of heads ensued. There were so many great gardens and so much good work being done. We thought that every school deserved a prize, which was very heartening. Our review of the entry forms convinced us that all the children attending each of these schools benefit from their exposure and involvement with their gardens in ways that will transform and empower them to make stronger, better decisions about eating and growing fresh food and supporting the health of themselves and their environments. Our profound thanks to the businesses that sponsored the contest. To say we couldn’t have done it without you is stating the obvious, but it is true nonetheless. You have contributed directly to the children of our community and the future of our food systems. And an enormous thanks to our judges! We would not have been able to select winners without you: Karen Contreras of Urban Plantations, Dominick Fiume of Slow Food and Master Gardeners, Mel Lions of Wild Willow Farm and Education Center, and Bill Tall of City Farmers Nursery. ➸ Above left to right: Paul Ecke Elementary School students dine on fresh food from the garden—farm-to-table style, Birney Elementary School students discover garden wonders, Ocean Knoll Farm. fall 2014

edible San Diego


Winner Overall Best Garden

Paul Ecke Central Elementary School Paul Ecke shines because it seemed to have a little bit of everything that all the other amazing candidates boasted: An outdoor kitchen laboratory with cooking and nutrition classes, several varied on site gardens encouraging students and staff to interaction with nature daily, community support through weekly garden email newsletters, student-run composting and recycling programs and a growing lunchtime salad bar.

Winner Best Community Collaboration

Ocean Knoll Farm


Community connection is wrapped into all aspects of this farm, from regular “Take your Parents to Lunch Days� and weekly food bank donations to free public composting classes for students, residents and local businesses. School gardens demand a lot from their communities to sustain and Ocean Knoll is doing an incredible job of giving back.


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Winner Best Nutrition Education

Silvergate Elementary School Silvergate grows a full palate of fruits and vegetables throughout the year, hosts a farmers' market on campus and incorporates its produce into its students' snacks and curriculum. Seasonal foods like spinach and kale or pumpkins and apples are enjoyed and nutrition is discussed as much as possible.

Winner Best Environmental Education

Birney Elementary School

Growing food impacts our enviroment as well as our health. Birney hosts a certified Monarch butterfly habitat and its Agricultural and Environmental Sciences Program highlights the value of growing food to promote awareness about the natural environment and integrating food into urban communities to improve the environment.

Glen E. Murdock Elementary

McGill School of Success

Silvergate Elementary

Allen Elementary

Grant Elementary

Ocean Beach Elementary

Solana Vista Elementary

Holmes Elementary

Ocean Knoll Elementary

Sycamore Ridge Elementary

Innovations Academy

Ocean Knoll Farm

Jamul Primary School

Paul Ecke Central Elementary

The Rock Rose School for Creative Learning

Jerabek Elementary

Rolling Hills Elementary

Julian Elementary

San Diego Jewish Academy

Literacy First Charter School

San Elijo Elementary

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Walker Elementary Ysabel Barnett Elementary

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edible San Diego


{Grow It}

Grow Your Own with Whole Earth Acres Nursery By Matt Steiger


rowing food is the best do-it-yourself activity a person can engage in. It’s good for the planet. It’s good for the body. And it’s good for the soul. It’s also exceptionally cheap. Soil, water and sunshine are all free, or nearly so. But where to start? Whole Earth Acres Nursery has you covered. Founded by Whitney and Sui Lin Robinson, Whole Earth Acres has been helping San Diegans (including this one) grow food in the garden for 26 years. At Vista and Hillcrest farmers’ markets, they sell locally and seasonally appropriate seedlings, often rare varietals. The vigor of their plants is unmatched in San Diego. Whitney and Sui Lin began their nursery in 1988. What started as a small herbpropagation operation quickly expanded to cover a wide spectrum of fruits and veggies. “We’re not really doing this for the money,” says Sui Lin. “We enjoy helping people grow their own food. We also like introducing new and interesting plants to people.” Whole Earth Acres’ seedlings are successful in local backyards because they are uniquely adapted to San Diego. All the seedlings are


edible San Diego

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started and grown in Whole Earth Acres’ outdoor grow houses in Vista. “We grow everything here first,” says Sui Lin. “If it grows for us it should grow for you.” But Whitney reveals another secret to their plants’ vigor: “We only apply minimal fertilizer, that makes them hardy,” he says. “When you buy plants at the big stores, they are heavily fertilized and often bloomed out. We want the customer to get a result.” When you plant a Whole Earth Acres seedling in your garden it takes off with alacrity and really produces. Whole Earth Acres uses certified organic soil for all their seedlings. Seeds are organic as much as possible, typically open pollinated/ heirloom varietals, and always untreated. “We want people to know they can propagate these plants from seeds themselves. Season to season the plant will adapt to your garden,” says Sui Lin. Whitney and Sui Lin work side by side, seven days a week, to ensure they are producing the healthiest seedlings for market. They share a close vision of healthy and diverse gardens across the county; they even finish each other’s sentences.

“We realized early on that without a philosophy we are just merchants,” says Whitney. “The business is a vehicle to convey that philosophy—of sustainable, organic living.” “All commercial food comes from just a few sources,” Sui Lin adds. “When people control your food they control the quality of your life. They choose what we eat. We shouldn’t let that happen.” Whitney finishes the thought: “The only way to truly know what goes into your food is to produce your own. Selfsufficiency is fundamental to a sense of control over our lives.” You can connect with Whole Earth Acres the old fashioned way: face to face at Vista or Hillcrest farmers’ markets.


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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edible San Diego


{Kitchen Knowhow}

10 DIY Foods

You Can Easily Make at Home By Matt Steiger


e love DIY at Edible San Diego, especially when it comes to food. These are delicious and nutritious things you can make at home, often for a fraction of market price. They require little specialized equipment and taste all the better when you work for them. Here are ten things you’re crazy for not making yourself.

Sorbet: Sorbet is gorgeous and a great way to preserve fruit. Simmer 1 cup sugar, 1 cup water, and the juice of half a lemon until syrupy, mix with 2 cups fruit puree (strained if desired), chill, then run through an ice cream machine for 25 minutes. Let it set in the freezer for 2-3 hours before eating. For pure juice(say OJ, Jamaica, etc) make the syrup with juice instead of water.


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Nut butter: Creamy, nutritious, and often expensive, nut butter is easy to make in a food processor. Roast 2 cups of raw nuts at 400 F for 15 min. Then take them from the oven to the food processor, add a pinch of salt, and grind until creamy smooth, about 10 minutes. Serve with crisp juicy apples. Jamaica: The Mexican drink we all love, it’s a special kind of hibiscus (h. sabdariffa); you can buy dried flowers at a Mexican market or online. Boil 6 cups of water, add 1 cup Jamaica, ½ cup sugar, and simmer 2 minutes. Let stand 1 hour, strain, and add another 2-4 cups cold water and up to ½ cup sugar, both to taste. Serve chilled or with rum.

Rice: Rice is the easiest thing to make. Ever. You don’t even need a rice cooker. Rinse well (using a strainer) and add to a pot with equal parts water. Cover and simmer for 10 minutes. For brown rice use 2 parts water to rice and simmer 45 minutes. Let it rest 10 minutes with the heat off, then fluff with a fork. If desired, fold in ghee, cilantro and lime juice, or toasted coconut. Soup Stock: Cooking a bird for the holidays? Reserve the meaty trimmings (neck, wing tips, etc). After dinner, remove the useable meat and put the carcass and trimmings in a huge pot. Add 1 quartered onion, 2 carrot sticks, 2 celery stalks, 4 cloves of garlic, 1 quartered lemon, 3 bay leaves, a handful of dried mushrooms, 1-2 tablespoons salt, and 10 peppercorns. Fill the pot with water, simmer for 2 hours, and then strain. Freeze or can the broth. For vegetable stock omit the bird.

Refried Beans: Dried beans are cheap, healthy, and much tastier than their canned counterparts. Soak pinto or black beans for 4 hours (more is ok) in lots of water. Drain, rinse, add to a pot, and cover with 1” water. Boil hard for 10 minutes, scraping the scum off the surface, then simmer 45 minutes with 2 bay leaves and 1 teaspoon each of cumin, paprika, and garlic powder. Check that a bean mashes easily between your fingers, then add 1.5 teaspoons salt, mash and cook until they approach desired consistency; they will thicken significantly once cooled. Two cups dried beans yields about 6 cups cooked. Avocados: Avocados grow extremely well in San Diego and will give you the most bang-for-buck of any garden plant. Buy a ‘5-gallon’ avocado and dig a hole 2-3 times as wide and as deep as the pot. Mix the native dirt 1:1 with some good garden soil and plant tree so the top of the root ball is flush with ground. Water deeply once a week and apply good fertilizer 2-3 times per year. In a few years you’ll be swimming in guacamole.

Figs: Figs don’t ship or store well, and must be picked ripe. But they grow readily all over San Diego. Plant and grow just like the avocado. Marmalade: Marmalade is a great use for extra citrus. It’s excellent on toast or on grilled fish when mixed with soy sauce. Quarter and then thinly slice 1.5 pounds of citrus, removing seeds and ends. Soak in 3 cups water overnight. Next day, add 3 cups sugar and 1 tablespoon butter. Boil hard until it reaches 220 F on a candy thermometer. Can or freeze. Coffee: This is a pet peeve of mine. People spend hundreds of dollars each year on coffee at shops that use drip machines. My Cuisinart drip machine and Mr. Coffee burr grinder (about $110 total) make excellent coffee for about 25 cents a cup. Experiment to find the ideal ratio. For me it’s 1.5 ounces coffee to 3 cups water.

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.

Photo by Chris Rov Costa

fall 2014

edible San Diego


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edible San Diego

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Photo by Chris Rov Costa

New Label Showcases Local San Diego Products By Anastacia Grenda

With more farms than any other county in America, and a $1.7 billion agriculture industry, San Diego County abounds with locally grown food. To help area restaurants better share that bounty with their customers, some San Diego organizations have come up with a new initiative that will help growers and restaurateurs bring more “hyperlocal” food to local menus. The Food and Beverage Association of San Diego with staff involvement from the San Diego Farm Bureau and the County of San Diego Health and Human Services Agency (HHSA) will host a series of workshops for restaurant chefs, owners and employees to learn about San Diego County’s many farmers and food purveyors while also becoming certified to use the farm bureau’s “365” mark, which designates locally grown and produced food, on their menus. “We want to enable restaurateurs in the industry to see deeper, not just into the

365 program and eating locally but how it benefits purveyors from different areas in San Diego to support each other and the local economy,” says Lydia Wisz, sustainability specialist with the Food

and Beverage Association of San Diego. “Any talented chef wants to find the best products and [to] get to know their farmers and purveyors, and it goes both ways. These partnerships can be an integral part of the community, leading to good menus and healthier options. It’s an invitation to be

part of the sustainable food system cycle.” Since 2004, the farm bureau has identified local growers with the San Diego Grown 365 campaign. So far, about 30 growers and a number of wineries use the trademarked 365 on their products, says Casey Anderson, membership and projects manager for the farm bureau. It’s a geographic designation only and doesn’t pertain to the growing method of the food. It’s also meant to promote healthy eating and encourage farmers’ markets, stores and other food based businesses to carry local products. “Bottom line, the whole purpose of the mark is to make it easier for consumers to find San Diego grown products and support local farmers and the local economy,” Anderson says. ➸ Above: Brian Smerik of Solare Ristorante and Greg Frey of Golden Door Spas shop farmers' markets for the freshest local produce. fall 2014

edible San Diego


Photo by Chris Rov Costa

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Following the initial 365 rollout, the Farm Bureau teamed up with the County to expand its efforts into schools, restaurants, bars and other food retailers. The County HHSA “San Diego Born and Raised” campaign complements 365 by further promoting San Diego growers’ products and better overall health for San Diegans. This partnership aligns nicely with the County’s Live Well San Diego initiative, a long-term vision for a healthier, thriving and safer community. About a year ago, Stephen Zolezzi, the president/CEO of the Food and Beverage Association of San Diego, and Wisz talked about getting more involved with sustainable food efforts. They contacted Jeff Rossman, executive chef/owner of Terra American Bistro and a leader in San Diego’s farm-to-table movement. He had been working with the County and knew about the 365 program, which led to all parties coming together for the workshops as part of a new 365 effort to promote locally grown products throughout the entire farm-to-table food chain. Wisz says the Food and Beverage Association of San Diego would like to hold a free introductory workshop where attendees could learn more about the 365 concept. Future paid workshops could explore menu and recipe development, employee education and training and how to reach out to local farmers, among other topics. If restaurateurs want to be 365 certified, they must sign a contract, Anderson says. “Under normal 365 standards, a product has to be 85% or more produced in the county to use the label,” he says. “We use a percentage largely for wines—if a local wine grower is making a blend, and 85% of grapes used are grown here, for instance. It makes it easier for restaurants to use on their menus. Let’s say you purchased a meal of a hamburger and fries—if the beef patty is San Diego– grown beef but the potatoes for the fries are not grown in the county, we would allow the restaurant to put a mark on the menu.” As Chef Rossman says: “All farm-to-table restaurants should be a part of this because of who we are and our philosophy.”


Anastacia Grenda writes about food, health and wellness, family life and the arts, among other topics. She's working with her husband and two kids on expanding their backyard fruit and vegetable beds.


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Family owned and operated From planting grapes to for three generations, serving wine, it all happens at wine, grapes to serving Handcrafted red, rosé and white making artisan wines fromFrom planting Highland Hills Winery. wines, showcasing the Ramona local grapes since all happens Highland Hills Winery. Our at winery focuses on Valley AVA. Bring a picnic Wine tasting daily. two basicon pricipals: Our winery focuses two basic pricipals: and enjoy the views at our Village shops and café. Family and Quality. sustainable ranch. Dog friendly. Family and Quality. Farmer’s Market Fridays 9-1. Open Saturday and Sunday Open Sat/Sun 12 to Sunset. Open Saturday and Sunday 23578 Highway 78, Ramona 13330 Paseo Del Verano Norte 18545 Rangeland Road San Diego • 858.487.1866 18545

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A New Oil Boom? Ramona Gold Leads the Way in Local Olive Oil Production By John Alongé Photography by David H. Billick


n Western civilization, there are few products more universally associated with culture and cuisine than quality olive oil. From Asia Minor and the Mesopotamian Fertile Crescent and, eventually, throughout the Mediterranean basin, the cultivation of olive trees for the production of oil followed civilization’s evolution and expansion. Olive oil was employed as medicine and skin care, provided fuel for lamps, was used extensively in rituals and religious ceremonies and, of course, made food taste better. Before grain became bread and grapes became wine, olives were used to make olive oil. Worldwide, more than 500 varieties are actively cultivated. Locally, olive trees were introduced by the Spanish missionaries and have thrived here in San Diego since 1769. Today, you can see the descendants of those

Mission olive trees in streets and yards all over the county. Our Mediterranean climate provides an ideal environment. Ramona resident Bill Schweitzer, a frequent visitor to Tuscany, was well aware of San Diego’s potential for the production of olives and olive oil. His original idea was to form a European-style olive cooperative in which locals would grow olives individually and combine them at a centralized press to produce oil. When that concept proved difficult to organize, Bill decided to form a company to produce high-quality extravirgin olive oil here in San Diego County. Ramona Gold was born as a partnership between Bill and county residents John DiBernardo and Scott and Donna Farquar. Collectively, they cultivate more than a dozen acres of olive trees. The Farquars provided a stainless steel olive press that they had

purchased during a trip of their own to Italy. The partners are totally committed to producing the very highest quality extravirgin olive oil. To that end, they employ a traditional Tuscan mix of Frantoio, Leccino, Moraiolo and Pendolino olives. This kind of blend is known to produce oil of exquisite taste and aroma. The olives are pressed within hours of a hand harvest and the resulting oil is stored in stainless steel under careful temperature control. It is then transferred into airproof and lightproof tins for retail sale, assuring that the flavor and the quality of the oil will be preserved to the utmost. “Fifty years ago it was hard to find olive oil anywhere but in the local Italian market,” Bill says. “Today, supermarket shelves are full of questionable olive oil choices. They come from all over fall 2014

edible San Diego


Left to right: Hand harvesting olives, Bill Schweitzer loads the harvest into the mill, the Italian mill.

the world and many of them say ‘Extra Virgin.’ The truth is, few of them truly qualify as ‘extra-virgin olive oil’ and should not be so labeled.” So what, exactly, is extra-virgin olive oil? According to The Olive Oil Times, a respected trade journal: “Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. In chemical terms extra-virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C). In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council.” Ramona Gold olive oil is submitted annually to the California Olive Oil Council for certification as extra virgin. Like avocado oil, another culinary oil derived from the fruit of a tree, olive oil is at its best when fresh. Purchasing a locally pressed product that clearly states its production date is the greatest assurance of enjoying the most flavorful tasting experience. In the case of Ramona Gold, this yields intense aromas of grass and green tea that 30

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proceed to rich, just-picked olive flavors balanced by a pleasant hint of astringency. It begs for a plate of toasted bruschetta simplice—rustic white bread, fresh garlic, a pinch of sea salt and a generous pour of Ramona Gold. Ramona Gold’s first harvest and pressing took place in November 2012 and yielded about 200 liters of oil. All of that product sold out quickly, mostly by word of mouth. In 2013, all the fruit ripened relatively early and was pressed in November, yielding approximately 400 liters. Here in 2014, the olive trees are showing signs of the drought, so there is some concern regarding the potential for this year’s harvest. “The ‘long game’ motivation for starting this company began with the idea that we loved Tuscan olive oil and thought that the sunny, high plateau of Ramona deserved an artisan olive oil industry,” says Bill Schweitzer. “We could see that it would only happen if someone proved that it was possible to sell locally grown and produced olive oil into a targeted San Diego marketplace. During 2013 we had enough oil from the 2012 crop to make that case. In the last year there have been hundreds of olive trees planted in Ramona for the sole purpose of producing Tuscanstyle olive oil. It won’t happen overnight, but in 10 years we believe that Ramona’s olive crop will be sustained, high-quality and substantial.”

There’s an old saying in Italy: “Plant grapes for your children, plant olive trees for your grandchildren.” Ramona Gold is well on the way to fulfilling that legacy.


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. John can be reached at

Where to buy it: Bernardo Winery, Rancho Bernardo J. Jenkins Winery, Julian Pamo Valley Winery, Ramona Ramona Ranch Winery, Ramona Turtle Rock Ridge Winery, Ramona Vineyard Grant James, Ramona Additional product information can be obtained at

Local organic produce, meat & seafood

On the road with Edible San Diego to


Authentic Italian cuisine Food, wine & spirits pairing events Live Jazz Thursdays Patio dining

An Edible Tour to Piedmont, Italy September 18 - 25, 2015


Join Edible San Diego publishers Riley Davenport and John Vawter on a week-long journey exploring the regional foods, wines and craft beers of Piedmont in northwest Italy.


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• ExPlorE the local beverage and food culture • TASTE craft beers brewed by Italian brewers • SAvor the wines of Barolo and Barbaresco • lEArn about and sample regional cheeses, cured meats, pasta and olive oil • MEET the people who make these wonderful products

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edible San Diego

fall 2014

{Kitchen Knowhow}

Preserving Summer

Come February, You’ll Be Glad You Did By Caron Golden Photography by Chris Rov Costa


e’re such enthusiastic gardeners in the spring. We plant our tomatoes and zucchini seeds, tend to the beans as they climb the poles, and diligently feed and water our peach and plum trees.

“I like to preserve the season and make sure nothing goes to waste,” she said. “Plus, I love to carry the flavors of one season to the next.” Hills, a self-professed “jammer,” said that she’s been making jams all her life. That passion accelerated last year with tomato jams, thanks to the profusion of fruit grown in The Red Door’s family garden at owner Trish Watlington’s home.

We’re rapt as the bounty begins to deluge us in July in what feels like an endless summer. But inevitably there comes that moment of realization in September that summer actually will come to an end and we’d better capture the fruit of our labor before it fades away.

“I had to start seriously making tomato jams because I had so much bounty from Trish’s garden,” she laughed.

Many of us turn to canning and preserving as a way to retain summer flavors as the days grow shorter and cooler. One of San Diego’s greatest proponents of canning is Karrie Hills, executive chef at The Red Door and The Wellington in Mission Hills.

Walk into her restaurant pantry and you’ll find jar after jar of canned, pickled and otherwise preserved produce. It’s inspiring, no less so because it’s truly easy to do. Over the summer a group of us gathered at

Watlington’s home to put up some tomatoes, led by Hills. Basically, here’s how to do it: • Gather tomatoes of similar size and score the tops and bottoms—just enough to break the skin but don’t cut into the flesh. Add to a large pot of salted, boiling water for about 30 seconds. • Scoop them out and submerge in a bowl of ice water to stop the cooking process. • Then remove the skins and pack in clean jars. (Keep the skins for adding to smoothies or other dishes.) While the natural juices will come out, you can also add 4 teaspoons of lemon juice per quart. If your tomatoes aren’t especially sweet, you can also add a little sugar. And brighten the flavor with a pinch of salt. fall 2014

edible San Diego


• Seal the jars with clean lids and place in a simmering hot water bath for 5 minutes. Remove and let cool. The lids should seal with a little pop. • Tighten the rings and store in a cool, dark place. You should have tomatoes throughout the winter. Refrigerate after opening.

“I love canning,” Hills said. “It lets you keep produce longer, it doesn’t need refrigeration and you can gift it. The best part is that something like canned tomatoes can last months, even years. Freezing is great, but it deteriorates the produce over time.”


Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff and Edible San Diego's blog Close to the Source. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, the San Diego U-T, the Los Angeles Times and many other publications.

Red Wine Tomato Jam From Chef Karrie Hills

salt. Stop the cooking process once the mixture has thickened. You can test this by dipping a spoon into the tomato jam and either getting a slow drip from the back of the spoon or carefully placing the jamfilled spoon in the freezer for about 8 minutes. If the thickness is to your liking, it’s fully cooked.

We made this jam during our preserving session, but you can adapt this recipe to your own favorite flavors. Trish Watlington had an open bottle of Cabernet so in it went, along with some black pepper and orange zest. Hills uses the jam with a garden bruschetta and goat cheese, as a dip (mix with a soft cheese like ricotta or Neufchatel), as part of a Bloody Mary mix, as a garnish on soup or as a sauce—adding beer and apple cider vinegar—with chicken, fish or shrimp.

Once the mixture has thickened, you can use an immersion blender to break it down into a consistent texture or you can leave it chunky. Then skim again. (Note: You may get as much as a cup of impurities from skimming from the time you started with the boil.)

Yield: 7 (8-ounce) jars 7–8 pounds tomatoes, roughly chopped with skins on 5 cups granulated sugar

Add the black pepper and lemon juice. Taste and adjust the flavors.

1 cup red wine 2 tablespoons orange zest (Tip: Press down firmly while sliding the zester over the orange to bring out the oils, which is where the flavor is.)

Fill sterilized jars just to the neck and screw on the lids. Process for 5 minutes in a simmering water bath. Remove from the water bath and let cool.

1½ teaspoons salt or to taste ½ teaspoon fresh ground black pepper Juice of 1 lemon


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Place tomatoes in a large, nonreactive pot. Add sugar, wine and zest. Bring to a boil. Skim the foam and reduce the heat to medium. Cook for about 45 minutes, all the while skimming the foam. Add the

While you can use it immediately, it’s better when it’s had a chance to rest for a couple of days. Otherwise, store in a dark, cool spot and refrigerate after opening.

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edible San Diego


{Why Bother?}

Why Bother Doing it Yourself?

By Matt Steiger


any people question the value of DIY. It can seem a false economy: why do-it-yourself when you can hire someone cheaper to do it for you? You work so hard, shouldn’t you spend your free time in the most frivolous way possible? But DIY is about more than just dollars and cents. It’s about improving your mind, your body, and your world.

enjoying it. It requires you to use your mind and body, often in new ways. That makes you stronger, smarter, and more self-sufficient. When you create something from scratch you really understand that thing; you gain skills and knowledge. The added bonus is you might even create something new. DIY promotes a diversity of foods, activities, ideas, and everything!

We have always been a great nation of doers. Our forefathers carved homes out of the wilderness, grew veggies, raised chickens, and brewed beer. They lived by the sweat of their brows and the cunning of their minds. This is our rich heritage, and now it’s our turn to carry on the tradition of self-reliance. This is not a burden we are shouldered with, but rather an invitation to awesomeness.

DIY is also about maintaining control over your own life. When you outsource some aspect of your life, even the minutiae, you relinquish control of that little piece of yourself. Each decision may seem small, but as you yield more to conglomerates, they grow powerful. That starts with them making our jam and raising our chickens, but ends (?) with them splicing bacterial DNA into our grains.

DIY is about slowing down, taking the time to learn something in life and

DIY can help reduce your footprint on this planet. Instead of a buy-use-replace model,


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you can repurpose, reclaim, and rethink. By gardening and composting you can reduce food waste. Through homebrewing you can virtually eliminate recycling, in favor of reuse. When you do-it-yourself you can find a better way! And when you have done-ityourself, you’ll be much less likely to waste even a drop of what you’ve made. Through DIY you can improve yourself, assert yourself, and consume less. But fundamentally, DIY is a way for you to connect to your own life, and make it awesome in the process.


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.




From our garden to your plate. 26 years in La Jolla • European Bakery & Deli Breakfast, lunch & dinner • Full-service catering

7837 Girard Avenue La Jolla, CA 92037 858-454-3325

fall 2014

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DA Ranch LE DA LE MEAT Locally Raised • Farm Fresh


RANCH Always Delicious Grass-fed & Pastured Hormone & Steroid FREE


Da•Le•Ranch Da-Le Mixed Meat CSA Shares (chicken, beef, lamb and pork)

Fresh Eggs (year round chicken, seasonal duck & goose)


RANCH • 951-657-3056 • 619-206-2691

Locally owned & helping San Diegans for 37 years. We know what you need & we teach skills.


20% OFF

ONE ITEM ONLY. IN-STORE PURCHASE. 10% OFF SETS & ELECTRICS. Discount cannot be used on gift cards or SodaStream canisters and can not be combined with any other offer. Offer expires 11/30/2014.

Cookware • Bakeware • Cutlery Countertop Appliances • Kitchen Tools Cooking Classes 1788 Garnet Ave., San Diego, CA 92109 858-270-1582 • 38

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Leucadia, ca

Come visit our winery in north San Diego County and enjoy our Spanish influenced tapas prepared with local produce and ethically sourced meats. Our full production winery sources grapes from Valle de Guadalupe, local vineyards, and northern California. | (760) 230-2970

{Edible Reads}

Roll up your sleeves and cook! By Susan Russo

It’s hard not to like a cookbook that includes a chapter entitled “Kitchen KickAss: Tapping In to Your Inner DepressionEra Granny.” Indeed, there is much to admire in Kate Payne’s new book, The Hip Girl’s Guide to the Kitchen.

shows you how to do everything on a budget, proving that you don’t have to spend a fortune to eat healthfully.

With an impossibly cheerful voice, Payne shows readers how to conquer their kitchens like their grannies once did: No more useless kitchen gadgets. No more wasted food. No more stressful nights of “What am I gonna cook?”

With her straightforward, commonsensical style, Payne shows you how to master cooking techniques from boiling and baking to braising and infusing, making it ideal for novice cooks, college grads and first-time homeowners. Yet, it’s broad enough to challenge those looking to tone their culinary muscles, say, by learning how to make kimchi or Greek yogurt.

Like a culinary Rosie the Riveter, Payne rolls up her sleeves and gets down to the nuts and bolts of cooking, starting with stocking your kitchen for success: You’ll learn which types of cookware and knives to buy; which staples to keep on hand in your pantry and refrigerator; how to store herbs, spices and dry goods; and how to organize your kitchen for maximum utility.

Particularly useful is the section on “feeding yourself ” that includes dozens of practical tips for using up leftovers (refrigerator soup!), preserving foods (pickling and canning) and making smart food substitutions (ways to cut back on sugar, salt and fat). Although slight on recipes, the ones included are thoughtfully constructed such as DIY vinaigrettes, cheeses, stocks, breads and pie crust, to name a few.

Inspired by her own granny, Payne goes back to dining basics: Strive to eat seasonal, whole foods locally sourced and minimally processed. Even better, Payne

Although I was disappointed at first to discover no photos, I actually like the book’s playful line drawings that reminded me of the Moosewood cookbooks. For Payne, kitchen

confidence comes not from pretty pictures but from actual doing—cooking, preserving, eating and sharing. And in an age where many people watch cooking shows in lieu of actually cooking, that’s a lesson worth learning. Susan Russo is a cookbook author and freelance food and travel writer. She contributes regularly to NPR. org and has a monthly Get Fresh! column in the San Diego Union Tribune. Follow her at @Susan_Russo on Twitter or email her at

Stuff It: Step-by-Step Guide to Sausage-Making Sausage Making: The Definitive Guide with Recipes by San Francisco butcher Ryan Farr is for determined do-it-yourselfers who relish bold flavors and have the guts to stuff the food processor with meat.

By Kay Ledger

Farr begins with a primer that demystifies the art of transforming plain meat into tasty sausage. He calmly covers the master ratios of ingredients that yield the four basic sausage textures (coarse, smooth, soft, firm) and introduces exciting tools such as the meat grinder and sausage stuffer. He advises on how to select ingredients such as beef, poultry, lamb, goat, fish and even frog, and how to pair them with fat and flavorings. Farr uses easy-to-see, clear color photographs to precisely document each step in the sausagemaking process from mixing the fillings, rinsing the casings and finally stuffing them

with heady mixtures ready for the grill. Farr’s recipes range from basics such as the Maple Bacon Breakfast Sausage and Lamb Wieners to the more adventurous Lao Sausage, made with galangal and lemongrass, or the Guinea Hen & Kimchee Links. He does not forget the condiments, providing formulas for beer mustard, anchovy aioli, a biscuit and more. For the dauntless DIYer, Farr offers impassioned recipes for terrine and sausage en croute. But for the most courageous, he dives into a ballsy, whole suckling pig stuffed with a pig’s head farce! Go Farr! Kay Ledger is a Southern California–based food writer. Her work has appeared in Kiwi Magazine, Asia: The Journal of Culture and Commerce and Edible San Diego. fall 2014

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Celebrating the Local Food Culture of the Capitol Region, Season by Season

Support Local Community, Food & Drink Member of Edible Communtiies


Celebrating the Pleasure of Local Food and Beverage


Issue 19 | March–April 2013 $5.95


Empress of Herbs The Buzz on Bees Issue 19 | March-April 2013

Attitudes: A Barrier to Buying Local

edible Communities 2011 James Beard Foundation Publication of the Year

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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No. 15 • Spring 2011

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Inspired | Informative | Influential

Spring’s Bean Sprung! Overindulge in Asparagus while the Local Pickings are Good Romance the Palate, Latin American Style Taste Prince Edward County Resurrect Tradition


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Support Local Community, Food & Drink Member of Edible Communities


Currently showing on PBS Television Check Your Local Listings or go to

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{Local Marketplace}


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


San Diego Children’s Discovery Museum presents its annual Fall Family Festival, Sunday, Oct 5 at the museum, 320 North Broadway in Escondido. Live music by Hullabaloo, garden workshops, pumpkins and more! Kids are free. • 760-233-7755 •


Join Edible San Diego publishers Riley Davenport and John Vawter on a week-long journey, Sept 18-25, 2015, exploring the regional foods, wines and craft beers of the Piedmont in northwest Italy. $2995 per person, double occupancy (excluding airfare). Limited to 12 people. Call 805-886-1551 for more information.

San Diego Children's Discovery Museum

Fall Family Festival Sunday October 5, 2014 320 North Broadway. escondido. ca. 92025 760.233.7755

Kids are free! Live Music by Hullabaloo Garden workshops Pumpkins and more!

Welcome Fall! Pumpkin Farm Annual Farm Dinner, Oct. 4th

4TH ANNUAL SUZIE’S FARM AUTUMNAL EQUINOX DINNER Saturday, Sept 20, celebrate the turning of the season and the bounty of our summer’s harvest with a four course meal with wine or beer pairings under the open sky at The Grove at Suzie’s Farm, 2750 Sunset Ave, San Diego 92154. $175: discounts for CSA Shareholders and Slow Food Urban San Diego members. 21 and up. • community/autumnal-equinox-dinner


Enjoy delicious food with six finely crafted wine and beer pairings at the Fifth Annual OktoberWest on Saturday, Oct 11 at WEST Village, 4970 Avenida Encinas, Carlsbad. Tickets available from Bistro West, 760-930-8008. On Nov 20, come for the Beaujolais Nouveau Celebration at the Bistro West Lounge.


Saturday, Oct 4 at 6pm at the Peltzer Farm, 39925 Calle Contento, Temecula 92591. Enjoy music, appetizers, beer and wine tastings in the evening, then find a seat at the long tables for an exquisite meal prepared with local produce and protein, each course paired with local beer or wine. Benefits a local charity. 100 tickets will be available soon. Watch website and Facebook page for news. • 951-695-1115 •


Gala in the Garden, Sept 6. Enjoy music, floral displays and the best in food and drinks from local restaurants, and sample fresh fruits and produce from local growers. SD International Orchid Fair, Oct 4-5; Fall Plant Sale, Oct 18-19; Cactus and Succulent Show and Sale, Oct 25-26; Garden of Lights, Dec 6-23 and 26-30. Check website event page for details. •

3rd Annual Taste of Mission Hills

Oct 14, from 5-9pm, experience an evening of delectable “tastes” and drink specials in Mission Hills with Brooklyn Girl, Starlite, Maison en Provence, The Red Door, The Wellington, Venissimo Cheese and many more. Free Old Town Trolley shuttles. Hosted by the Mission HIlls Business Improvement District. Advance tickets only $20 from


PeltzerFArms.cOm FOr mOre inFO 42

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Sunday, Oct 5. Celebrate the bounty of the fall harvest at Wild Willow Farm & Education Center! Six chefs will prepare five elegant courses with just harvested produce from the

farm—along with ethically and sustainably raised meats, fish and dairy—and serve it in the field! Farm tour, live bluegrass music from Plow, local wine, beer and spirits, silent acution and a raffle. All proceeds support Wild Willow Farm eductional programs. •


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, farm-fresh produce, seafood, meat, bread, flowers, specialty & artisan foods, hot prepared foods, arts & crafts and entertainment! 858-272-7054 •


Weekly certified farmers’ markets: NEW! Clairemont at Lutheran Church, 4271 Clairemont Mesa Blvd. (Tue, 3-7); UTC at Doyle Elementary, 3950 Berino Ct., (Thur, 3-7); Golden Hill (Sat, 9:30-1:30); Point Loma (Sun, 9:30-2:30); The Headquarters, 789 West Harbor Dr., (Sun, 10-2). Unique farmers’ market CSA. EBT Market Bucks accepted. • 619-7953363 •


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 •


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. • • 209-712-2870 •


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. • • 858375-6121 •


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 •


A working lavender farm with home and beauty products. A beautiful event location. English High Tea, workshops, retreats. For event and farmers' market information, visit website • • 760-742-3844 •


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 •


Family owned and operated in the heart of Temecula Valley Wine Country. Annual Farm Dinner Sat., Oct. 4. Visit their pick your own Pumpkin Patch this fall for pig races, pony rides, panning for gems, a corn maze and face painting. Picnic area and music too! 39925 Calle Contento, Temecula 92591 • 951-695-1115 •

Thank these advertisers for their local and sustainable ethic by supporting them with your business. RANCHO SANTA FE FARMERS’ MARKET

{Local Marketplace}


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 •

Mobile catering service featuring locally grown, organic produce. Specializing in events, farmers markets and private parties. At State St. Farmers' Market Carlsbad Village (Wed, 3–7) and Leucadia Farmers’ Market (Sun, 10-2) • 858-210-5094 •


California modern cuisine with French influences. Chef Patrick Ponsaty brings revolutionized French cuisine. One of San Diego's 10 best restaurants. 417 West Grand Avenue, Escondido, CA 92025 • 760-747-5000 •


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 •


Casual open air environment. 32 Southern California microbrews. Made 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


Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7), North Park (Thu, 3-7), and Little Italy Mercato now on Cedar St. (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! Unique farmers market vendor training, Vendor 101 and 102. • 619-233-3901 •


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 •


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 •


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 •


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 •


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


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 • 619-295-3172 •


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 •


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 •


Casually sophisticated atmosphere on the fourth floor of the Porto Vista Hotel with panoramic view of the downtown skyline and San Diego Bay. Seafood based menu (much locally sourced). Craft cocktails & local microbrews. 1835 Columbia St. San Diego 92101 • • 619-564-3755


Educating the next generation of farmers, gardeners and homesteaders less than 3 miles from the Pacific and 2/3 of a mile from Mexico.15 minutes from downtown San Diego. Learn about sustainable farming, permaculture and how to live sustainably. Visit their blog; • •


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 •



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 really special, reserve a seat at the Artisan Table, Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 •

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 craft cocktails too! 616 J Street, San Diego • 619-531-8744 •


delivered weekly to your home or offiCe


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{Local Marketplace} l di


Join our CSA!


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farm, one gard

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

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 •


Making sustainble sexy! The Wellington is an intimate supper club in San Diego’s historic Mission Hills. Fresh, responsibly grown and raised ingredients. Organic produce is sourced from their own ½-acre garden. Live music Wed & Thurs, 7-9pm. 729 W. Washington Street, San Diego • 619-295-6001•

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 •


From the BLAH and Tiger!Tiger! folks comes Panama 66 in the Sculpture Court at the San Diego Museum of Art in the heart of Balboa Park. Beer, wine and cocktails, salads, hot and cold sandwiches, house-made meats, vegetarian and vegan, brunch, kids menu, desserts and more . . . all in a beautiful setting. Open Mon – Sun, 11 to 3. 858-375-6121


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 •


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 brasseriestyle dining room, sprawling patio space and warmly lit bar. 2690 Via de la Valle, No. D210 at Flower Hill • 858-925-8212 •


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 •


Authentic Italian cuisine with focus on fresh and locally sourced ingredients: fresh made pasta, organic produce, wildcaught 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 •


Dinner. Cocktails. Late night dining. Cuisine that uses yearround 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 •


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 • 619-2266254; 4545 La Jolla Village Dr. at UTC • 858-455-9395; and 120 West Broadway, Downtown San Diego • 619-795-2353 •


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 •


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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. house-cured meats and homemade breads.Great tap list thhat changes often! Vegetarian, vegan and gluten free options available. 3827 5th Avenue, San Diego • 619-795-4770 •



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. Sorrento Mesa. 9550 Waples St. #115. • 858-4509557 •


Globally inspired cuisine with a healthy body of great flavors created by pairing popular trends with healthy living. Brunch, Lunch, Dinner, Dessert & kids menus. Fashion Valley Mall, 7007 Friars Rd, Suite 394. • 619-810-2929 • true-food-kitchen/


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 •


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 •


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 •


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.


Coupon on page 16. 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 •



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 • 760-4363036 •

{Local Marketplace}

At The Headquarters in downtown San Diego. High quality, unique and handcrafted items from over 60 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 •


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. •


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


Made to order, hand crafted, naturally beautiful cedar and redwood planters and raised gardens. Made from new or recycled materials. • 619743-3969 •


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 • •


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. • (619) 563-5771 •


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) • 619-708-9849 •


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 •


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 •


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 •


Inspiring children to learn about our world through exploration, imagination and experimentation. Workshops, Discovery Camp, birthday parties. • 760-233-7755 •




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 •

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 •


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. |


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, stressreduction and activity. 4080 Centre Street, Suite 202, San Diego • 619- 795-4422 •

Supporting good food in San Diego and Riverside counties since 2001. Be a part of the growing national movement to reclaim and preserve good food and food traditions. Three chapters: Slow Food San Diego, Slow Food Urban San Diego and Temecula Valley Slow Food. • • •



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 •


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 •


This community marketplace specializes in native and draught tolerant plants, antiques, vintage and handmade jewelry, plants, soil amendments & unique items from local artists & crafters. Open Tuesday-Saturday, 9-5, and Sunday, 10-4. 2442 Alpine Blvd. (next to Janet’s) • 619-452-3535

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edible San Diego


{Local Marketplace}


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


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 • 619-295-3172 •


Hand made artisan designer jewelry created using traditional goldsmith tools with eco-friendly Sterling Silver, gold and fine quality stones. Strong, cleanly designed rings, necklaces, bracelets, earrings and objet d’art, mostly one of a kind. Custom orders welcomed. • • instagram. com/khmetalwork •



SALeeSr Are O


San Diego Solar Ovens

New ownership!


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 •


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 •


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 •


Del Rayo Village Center 16079 San Dieguito Rd. Rancho Santa Fe • 619-743-4263 Sundays, 9am –1:30pm 46

edible San Diego

fall 2014



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 •

Kitchenware • Cookbooks • Thermometers Great for emergency preparedness Made in the USA


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 • Coupon on page 38. 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 •

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 •

Green CookinG alternatives fire-safe outdoor CookinG


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 •

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 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 •



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! • •


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! • 760-9955670 •


Oldest family owned and operated winery in So Cal (since 1927). Tasting Room open Mon-Fri, 9-5, Sat & Sun, 9-6. Village shops & studios open Tues-Sun, 10-5. 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 •


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 •


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 •


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



Milagro Farm Vineyards & Winery’s award winning, estate grown wines are complex, aromatic and world class. 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 •

{Local Marketplace}

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 •



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! • 858-442-5319 •

Accessible wine inventory with a balance of old world favorites, esoteric hard to find producers and varietals reflecting tradition and typicity. Serving simple food with emphasis on wine pairings, they use fresh, local, organic ingredients whenever possible and the menu changes seasonally. Wine tastings 2-3 times a month. 4095 Adams Ave. San Diego 92116 • 619-546-8466 •



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 • 760789-1622 •

A certified organic, urban winery focused on minimalintervention winemaking using locally sourced grapes. No added sulfites. Unfiltered. Unoaked. Native fermentation. Naturally beautiful. 9550 Waples St. #115A, San Diego, CA 92121 • 877-484-6282 •



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. • 760-788-4818 •

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 •




Gelato, Coffee & Panini


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

Recognized as the 2014 National Station of the Year by Jazz Week Magazine, music producers and record companies. Fulltime mainstream/traditional jazz radio station licensed to the San Diego Community College District. Noncommercial and nonprofit, community supported real jazz radio! •


Specializing in Viognier, Sauvignon Blanc and Muscat Cannelli, both dry and sweet, and a delicious sparkling Grand Cuvee. Reds include Cabernet Sauvignon, Carignane, Grenache, Merlot, Syrah and Zinfandel, most estate grown and the rest sourced locally. Tasting cellar and gift shop open Wednesday thru Sunday, 10am-5pm, and most holidays. 34680 Hwy 79, Warner Springs, CA 92086. • 760-782-0778 •

Downtown Escondido - 760.745.6500


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 •

Dominick Fiume


Real Estate Broker

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 •

909 W. University Ave. San Diego, CA 92103


Local, Seasonal, Organic Fare

Produced in Austin at Texas’ first and oldest legal distillery. It’s made in small batches in an old fashioned pot still by Tito Beveridge, a 40 something geologist, and distilled six times. •

619-543-9500 CalBRE No. 01017892

Serving you at the following farmers’ markets: Leucadia Carlsbad State Street


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 •

Catering • HolistiC HealtH CoaCHing

858-210-5094 •

fall 2014

edible San Diego



edible San Diego

fall 2014

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


1929 Arnold Way 2:30–7 pm 619-993-3745

Clairemont NEW! #

Clairemont Lutheran Church 4271 Clairemont Mesa Blvd. 3–7 pm 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. 2:30–7 pm (3–6 pm fall-winter ) 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 Bayard & Garnet 2–7 pm 619-233-3901

UCSD/La Jolla

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

WEDNESDAY Encinitas Station

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

Ocean Beach

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

Santee *#

Carlton Hills Blvd. & Mast Blvd. Pathway Center 3–7 pm (winter 3–6:30) 619-449-8427

State Street, Carlsbad Village State St. & Carlsbad Village Dr. 3–7 pm (3–6 fall-winter) 858-272-7054


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

FRIDAY Borrego Springs


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

Carmel Valley

Fallbrook Village Assn.

Canyon Crest Academy 5951 Village Center Loop Rd. 2:30–7 pm 858-945-5560

102 S. Main, at Alvarado 11 am–3 pm 760-723-8384

Chula Vista

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

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 *#

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

North Park

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 619-249-9395

Oceanside Sunset

Tremont & Pier View Way 5–9 pm 760-754-4512 x-103


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

Seeds @ City Urban Farm

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

University Town Center #

Imperial Beach *#

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 619-249-9395

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 760-838-8020

Golden Hill #

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

Little Italy Mercato

W. Cedar St. (Kettner to Front St.) 8 am–2 pm 619-233-3769

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

Pacific Beach

Warner Springs

Poway *

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

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

Old Poway Park 14134 Midland Rd. at Temple 8 am–1 pm 619-249-9395

Ramona *

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

Rancho San Diego

North San Diego #

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

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

Point Loma #

Rincon’s Outdoor Market

Rancho Santa Fe Del Rayo Village

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

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

16079 San Dieguito Rd. 9 am–1:30 pm 10 am–2 pm fall/winter 619-743-4263

Scripps Ranch

San Marcos *#

People’s Produce #

Solana Beach

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

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

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

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

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

Valley Fort Sunday NEW!

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


3757 South Mission Rd. Fallbrook 10 am–3 pm 760-728-3205

* Market 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.

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

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

Leucadia *

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

Murrieta *

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

fall 2014

edible San Diego


Edible San Diego-Fall 2014 Issue  
Edible San Diego-Fall 2014 Issue  

Accursio Lotà | Can Those Tomatoes! School Garden of the Year Winners Ramona Gold | Ten DIY Easy Foods Whole Earth Acres Nursery San Diego B...