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Good food. Good drink. Good read. • No. 40 • March-April 2017

Gardening and the Great Outdoors Chef Lina of Union Kitchen Wild Willow ‘s Regenerative Farming Discover Escondido’s Charms Master Gardeners


Yvon Chouinard Yvo

founder + owner of Patagonia, Inc. foun

tthis is BEER Our new Long Root Ale is a Northwest-style Pale Ale made w with organic ingredients and Kernza® perennial grain. Grapefruit hop flavor, balanced maltiness, slight spiciness and a dry, crisp finish.

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W are on a mission to repair We our food system through organic regenerative farming practices and encouraging others to do the same.


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March-April 2017








































Our cover art for this issue features a watercolor painting by local mixed media artist Jane LaFazio. Her artistry captures the detail, color, patterns, and joys of nature. Jane inspires others to see the world artistically by holding watercolor workshops in all kinds of wonderful places. To learn more about Jane, please visit

Photo: Chris Rov Costa

{Two Cents} Exploring Our Community I’m guessing I’m in good company among those who put gardening and the great outdoors high on our list of favorite things. As a child, I spent a lot of time outside: camping with our extended family, gardening with my father, riding horses with my mother and sister, travelling when we could, and plenty of down-time watching clouds and daydreaming. With every passing year, it becomes even more essential for one’s well-being to go outside and get active. To stoke that spirit and share information we hope you’ll find useful, we invite you to sit down with your favorite beverage and savor the artistry of the contributors we have assembled for you as spring arrives. Just as every open space sprouts and blooms after our welcome rains, Edible San Diego is also blossoming. We added pages, printed more, and want to continue growing the magazine’s length and distribution. I have begun my Edible Ramble, a listening tour all around the county to gather ideas from diverse people about how we can grow this magazine and our digital presence. Please join me on Instagram at #KatiesEdibleRamble and follow my blog on our website. Serving this dynamic region more effectively will take many forms as 2017 progresses. In this issue we are excited to introduce our new Day Tripper series, a two-page spread on communities all around our county, so that you, your friends, family and visitors have a handy reference—and motivation—to get outside and enjoy some of the unique experiences offered by neighboring communities just up (or down) the road. By the way, we experimented with a glossier cover last issue, but for now, we’re going with the silky matte cover because more readers love it that way. Also, we present a new feature, the Edible San Diego Fall-Winter Slow Wedding Guide, a tool we hope becomes indispensible for brides and grooms planning nuptials that reflect the local flavor of San Diego. We’re already working on the Spring-Summer Slow Wedding Guide. More broadly, we have many plans up our (rolled up) sleeves for story ideas and connections in your neighborhood. Do you have some thoughts you’d like to share? Our readers’ survey is live on our homepage at and we’re counting on your input. In climes far harsher than ours, spring has inspired poets through the ages. It reminds us that if we pull weeds now, it will be much easier. That’s a life lesson too, isn’t it? Spring encourages us along with those healthy New Year resolutions. From the Edible San Diego family to you and yours, let’s spring forward!


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edible Communities 2011 James Beard Foundation Publication of the Year




Mark Carter Edible San Diego Chris Rov Costa P.O. Box 83549 Laurie Delk San Diego, CA 92138 Aaron Epstein 619-756-7292 Caron Golden Maria Hesse Paul Hormick ADVERTISING Imagery Concepts For information about Amanda Kelly rates and deadlines, Noreen Kompanik contact Katie at Lauren Mahan 619-756-7292 Vincent Rossi advertise@ Susan Russo Matt Steiger

PUBLISHER Katie Stokes


Katie Stokes, Executive Editor

No part of this publication may be used without written permission of the publisher. © 2017 All rights reserved.

Every effort is made to Riley Davenport, avoid errors, misspellings Managing Editor and omissions. If an error Maria Hesse, comes to your attention, please let us know Associate Editor and accept our sincere Michelle Honig, apologies. Thank you., Copy Editor

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COVER ART Jane LaFazio

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{Tidbits} Trish Watlington of The Red Door launches San Diego Farm to Fork Week at Biga How can we foodies be sure that the menu at our favorite restaurant is truly locally sourced? According to Trish Watlington, owner of The Red Door restaurant and the brains behind San Diego Farm to Fork Week, the answer is simple: ask the farmers which chefs are buying from them.

Bottom line: It’s all about local restaurants that scrupulously care about sourcing their ingredients. ~Lauren Mahan

Above: Trish Watlington of The Red Door, Tae Dickey of Biga and Willy Eick of 608 at the “Hog Roast” Farm to Fork kickoff at Biga. Right: Sumptuous taste of whole roast pig served at Biga’s Farm to Fork kickoff.

Photo: Chris Rov Costa

The Farm to Fork Week kickoff was held on January 14 at Biga restaurant in the Gaslamp, which was voted Best New Restaurant in 2016 by Adds restaurateur and Biga owner Tae Dickey, “I can’t believe it’s taken so long to address something that is so important to the dining experience as to whether or not customers are getting the best quality, locally sourced products. What Trish is doing is a noble thing: bringing importance to what’s locally sourced, getting out there and talking to the farmers.”

Photo: Mike Mahan

“It started out as a crazy idea with just a few restaurants like The Red Door and Chef Willy Eick’s 608 restaurant in Oceanside,” Watlington recalls. “Then I began calling my farmers and the idea took off. We are currently at thirteen restaurants and counting, and going forward we are hoping to host two San Diego Farm to Fork Weeks per year.”

Happy Pantry live culture kitchen and tasting room now open in Carlsbad Today, Happy Pantry produces a variety of fermented drinks and foods like sauerkraut, kombucha and kimchi. “It was the health benefits of raw, fermented products that inspired us to start creating and selling living foods that are teeming with beneficial probiotic bacteria,” Mark recalls. Their new 3,500 sq. ft. facility in Carlsbad includes a tasting room with drinks on tap and lunches to go. Although Happy Pantry products require refrigeration and thus cannot be ordered online and shipped, they are currently available for purchase at the new Carlsbad facility and at retailers throughout San Diego County.

Photo: Sam Wells

Restaurant veterans Mark and Rebekah Stogsdill began selling their pickles to local farmers’ markets in 2010. It wasn’t long before their business—and their live-culture product line—began to grow.


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Happy Pantry 5611 Palmer Way, Ste. B Carlsbad 858-449-6228 ~Lauren Mahan

FOOD FOR THOUGHT What if your nutrition degree took care of your body as well as your mind? Bachelor of Science in Nutrition and Culinary Arts Master of Science in Nutrition for Wellness

March-April 2017

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{Local Talent}

Union Kitchen and Bar Grows its Own By Susan Russo

Photos by Chris Rov Costa


etter tasting food, grown sustainably, at a lower cost. That’s a triple crown many chefs aspire to achieve. The question is: how can a chef consistently ensure such outcomes? For Executive Chef Michael Lina of Union Kitchen and Bar in Encinitas, it’s about fresh herbs and vegetables, specifically VEG. VEG is a gardening membership in North County that creates organic hydroponic gardens for both commercial and residential properties. About a year ago, Union Kitchen partnered with VEG to set up a hydroponic garden on its property. Lina says it’s one of the smartest business decisions he has made in his tenure there. “Since we set up the garden, people walking by stop and look and ask questions. It’s become a site to see in the area,” says Lina. He adds, “we’re up 20% in sales from last year” and credits this success in part to


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converting those intrigued passersby into eager diners. What makes hydroponic gardening a smart investment? Most hydroponic gardens use circulated water, which means less water waste and less water usage overall, critical in drought-prone San Diego. Hydroponic plants also grow faster than traditional soil-based plants because they have direct access to nutrients that boost growth without wasting energy. This could explain Lina’s abundance of herbs last summer, like basil: “It saves me a lot of money. After you pay for the setup [of the garden] it costs basically nothing. And I’m getting 9 to 10 pounds of basil at a time. It’s a lot cheaper than buying it.”

Economic and environmental benefits aside, these organic hydroponic plants are exceedingly flavorful and nutritious. Lina’s basil and spinach pesto, for example, has found a home in his fresh poke bowl as well as his house-made flatbread with roasted tomatoes, smoked chicken, bacon, and cheese curds. “You can’t get fresher or better tasting food than when you cut the plants and walk a few feet into the kitchen to make the dish,” he explains. Lina admits that the small scale of Union Kitchen’s hydroponic garden cannot fully supply the restaurant’s needs. But even using the plants for individual seasonal dishes and private dinners have had bona fide positive impacts.

Inspired by his foray into hydroponic gardening, Lina says he and Daniel England, corporate chef of OMG Restaurant Group, LCC, which includes Union Kitchen, have plans to begin growing their own organic microgreens and microherbs. “We don’t use [organic] as a catch phrase. We really mean it here,” says Lina. “Our chicken is organic. Our meats are all free-range, grass-fed. Our produce is almost exclusively sourced locally. And I’m proud to say it.”


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

Basil and Spinach Pesto Makes one quart

1¼ pounds fresh basil

Executive Chef Michael Lina says this fresh spinach and basil pesto helped several dishes soar to menu best sellers. He suggests using it on everything from sandwiches and flatbread to grilled meats and seafood.

¼ pound fresh spinach 3 large garlic cloves

Place all ingredients, except oil, in a blender or food processor and pulse several times. Slowly drizzle in olive oil while blending. Season with salt to taste.

Juice of ½ lemon ½ cup shredded Parmesan cheese ¾ cup extra virgin olive oil

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Kale and Quinoa Salad with Mustard Vinaigrette Makes two entrée salads or four side salads

Mustard Vinaigrette:

blender or food processor and blend. Slowly drizzle in oil while blending. Season with salt to taste.

Makes about 2½ cups, so you will have leftovers


1 cup apple cider vinegar

1 cup cooked and cooled quinoa (regular quinoa, see box for cooking instructions)

1 small shallot, diced 4 tablespoons honey 1 cup whole grain mustard 1 cup vegetable oil Place all ingredients, except oil, in a


edible San Diego

½ pound baby kale

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½ ripe avocado, diced 8 pickled bing cherries (or dried cherries) 2 tablespoons spiced pumpkin seeds (regular pumpkin seeds, roasted with a

touch of oil and blackening spice) ¼ cup shaved Parmesan cheese 8 peppadew peppers ½ cup mustard vinaigrette Place all ingredients in a large bowl, sprinkle with a little sea salt and toss. Add the ½ cup mustard vinaigrette and toss until coated. For a different option, you can put the cooked quinoa in the oven or on the stovetop for several minutes to serve as a warm winter salad.



farmers’ market





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{Liquid Assets}

Beach House Winery Blazing the Trail in Oceanside By Noreen Kompanik

“We are the trailblazers,” said George with a twinkle in his eye. “The naysayers said grapes would not grow well in this region. Well, they did and they do. We’re doing something here that’s never been done before. Beach House Winery is the first vineyard-winery in the city of Oceanside since Prohibition.” Located ten miles inland from the coast on a bucolic, picturesque winding road, the winery offers stunning panoramic views of North County and the Pacific Ocean. Their hilltop vista overlooks rolling hills with verdant green patches of agriculture and grapevine-covered land. The views from the winery’s rooftop patio are even more spectacular. George and Kimberly Murray have always loved making wine, even back in 1998 when it started as a hobby in their Oceanside home, just a few blocks from the beach. Both George and Kimberly were employed as high-level managers at the San Onofre nuclear power plant. With the announcement of its imminent closing, the couple took this as a sign that it was time to get serious about winemaking. Kimberly owned property with a massive avocado grove in Oceanside’s agricultural community of South Morro. She and George formulated a plan to organically decompose the avocado trees on site for natural fertilizer and then plant grapevines. They took winemaking courses through the University of California at Davis. Their dream became reality and Oceanside’s first vineyard and winery opened in 2010. For a small boutique winery, Beach House’s wine list is impressively extensive with sixteen varietals of whites and reds, though reds reign supreme here. Grapes are harvested from San Diego County, Sonoma County and Valle de Guadalupe. According to Kimberly, the current plan is to greatly expand their sourcing of local grapes. The entire wine production process—from grape selection, to winemaking, to bottling and labeling—is done 10

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by the Murrays. Even the winery’s artistic label was designed by George with his son’s colored pencils. From the start, the Murrays were serious about producing the very best wines, using only quality grapes and quality barrels. Their efforts have paid off with their wines winning numerous medals in several national, international and commercial winemaking competitions. But the accolades don’t stop with their award-winning wines. Through the Murrays’ collaborative efforts, more farmers are clearing their lands and planting grapes in South Morro. The couple is already working with three local farmers who are growing grapes for the Murrays, and more landowners are jumping on board. Kimberly says, “It takes about two to three years until planted grapes are ready for harvest and there are even a handful of new wineries coming to Oceanside soon. We couldn’t be happier.” The Murrays are extremely active in the San Diego Vintners Association and are members of the local Farm Bureau. “But what’s really great,” adds Kimberly, “is that we’re working with the city of Oceanside, a consultant from UC Davis and local farms on a brand new agritourism project to bring more visitors to our beach town’s countryside as we continue to develop more wineries and increase marketing of our agricultural products.” As George points out with a good deal of pride, “No, this isn’t just a hobby anymore.” Even though future growth may entail opening a wine tasting room in downtown Oceanside, the Murrays want the winery to remain boutique. Smiling as she swirls a glass of one of her favorite Beach House whites, Kimberly adds, “there’s a wave of change happening here in Oceanside and it’s really great stuff.”


Noreen Kompanik is an independent travel writer and San Diego resident. She has a passion for adventure, cooking, wine and travel. Her published stories can be seen on her Facebook site What’s In Your Suitcase?


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March-April 2017

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{The Good Earth}

Wild Willow Farms Heals Soil and Produces Farmers By Paul Hormick Photography by Chris Rov Costa


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here are trillions of microorganisms right here,” Mel Lions says as he reaches down and fills both hands with dark, crumbly soil.

Lions is standing amid rows of kale and stakes of tomatoes at Wild Willow Farm, a six and a half acre education center where anybody can learn to grow food that is not only sustainable, but can actually restore soil and repair the damages of industrial farming or other destructive land practices. Just a mile from the ocean and a stone’s throw from the border, the curriculum of Wild Willow Farm is based on what is called regenerative farming, which Lions says is an emerging concept, one that has developed from—and is in a sense superseding—organic farming and sustainable farming. “With sustainable farming you’re simply trying to maintain, to sustain, what you’re doing,” he says. “But through industrial farming, we’ve done a lot of damage to soils and the environment. Regenerative farming takes that damaged land and soil and makes them better.” Like organic farming, regenerative farming uses compost and manure for soil enrichment instead of industrial fertilizers. Wild Willow Farm also eschews the use of pesticides, even the ones sanctioned for organic farming. According to Lions, the health of the soil, with its trillions of microorganisms, as well as good farming stewardship, helps the ecosystem of a regenerative farm to naturally fend off pests and requires no pesticides. One of the core principles of regenerative farming is planting without tilling. “Soil is like an apartment building,” Lions says. “There are residents who live on the top floors, lots of folks living in the middle floors and those who live on the bottom floors. Tilling upsets that order, forcing all the organisms to spend time reorganizing instead of supporting crop growth. With low-till or no-till farming, the soil microorganisms are ready and waiting to go to work.” Lions has always been involved in food. The San Diego native partnered with a friend to open a pizza joint, The Leaning Tower Pizza, soon after leaving SDSU. After getting involved with a local farm project a few years ago, Lions established San Diego Roots to promote and educate on the topics of local food and sustainable agriculture. Lions established Wild Willow Farm six and a half years ago after visiting a demonstration regenerative farm at UC Santa Cruz that has been in operation since the 1960s. “I walked around their farm in 2002, and I realized that there was no similar educational farming program in Southern California,” he said.

The School The entire farm, where students take part in composting, planting, and harvesting, is in essence a large school. For lectures and PowerPoint demonstrations, the farm has a classroom–-a simple tent that sits on a raised platform with a whiteboard off to one side. During the summer, instructors pull back the sides of the tent so students can watch others working the farm from their classes.

“Soil is like an apartment building. There are residents who live on the top floors, lots of folks living in the middle floors and those who live on the bottom floors. Tilling upsets that order, forcing all the organisms to spend time reorganizing instead of supporting crop growth. With low-till or no-till farming, the soil microorganisms are ready and waiting to go to work.” Mel Lions

Adjacent to the classroom is a community area with tables and chairs. At one end is a wood-fired pizza oven that Lions constructed.

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He believes that growing food is not meant to be industrially isolated from the rest of society and needs to include family and community, saying, “Remember, it is called agriculture!” Two classes comprise the core of the curriculum, and both are taught by Paul Maschka, who had previously taught sustainable agriculture at San Diego City College. In the introductory 101 class, students learn about soil and its component parts. They learn about composting, how to use farm tools, and principles of irrigation. The 102 class concentrates on propagation and raising and harvesting crops. Both classes run for six weeks, with class time in evenings and on weekends, allowing for folks to participate without interfering with their work schedules. Two-thirds of the students are women. Most of the students are young adults, many of them professionals who are looking for something more meaningful in their lives. Lions says, “We have people coming to us who are backyard gardeners who want to improve their gardening practices. Some of them are teachers who want to get this knowledge to their students. We have people who work in the restaurant industry who want to know more about the food that they serve in their restaurants.” While most students come from San Diego County and Southern California, some students have come to the farm from as far away as Argentina, Mexico and Norway. Over 300 graduates have completed their coursework at Wild Willow Farm. Many of the alumni have made a career change into agriculture, finding jobs on farms or starting farms of their own. Wild Willow Farm also has students involved in continuing education. Students and 14

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graduates can also get work experience on the farm. Though the farm was established as a school, it is nonetheless a functioning farm, producing tomatoes, beans, corn and lots of other vegetables. The farm sells the produce locally. Among the restaurants that buy Wild Willow Farm produce are Nate’s Garden Grill, Tiger!Tiger!, Blind Lady Ale House and Cosecha. Lions volunteers his time, but the farm employs a small staff. Cathryn “Cat” Henning, a former water resource control engineer for the San Diego Water Board, came to Wild Willow Farm after working on a biodynamic farm in Costa Rica. She started as the farm’s Education Coordinator but now serves as the Lead Farmer. “I love working here,” she says. “We’ve built a strong community that supports our efforts. The people here care about the soil, care about the community, care about the wildlife that surrounds the farm.” With each graduate, Lions sees the practice of regenerative farming spreading to farms and anywhere else food can be grown. “I saw the need for regenerative farming,” he says. “There is a societal need, an economic need, an ecological need. We need to have food growing in vacant lots, parks, and backyards. We need to grow food where people live.”


Paul Hormick is a horticulturist and environmentalist with a master’s degree in Environmental Science and Policy. As a freelance writer, his interests are in the environment, current events, music, and the arts. He is the author of As We Believe: Conversations of Religion and Faith. Paul lives in San Diego with his wife, Bryna.


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Hooked on San Diego Fishing By Matt Steiger


caught my first fish over 35 years ago, right here in Southern California. If you will forgive the pun, I was instantly and irrevocably hooked. Fishing is my favorite way to get outside and enjoy our year-round temperate climate. And it’s a great way to make a meal out of something wild. Though our region is an arid desert, we have fishing opportunities year-round. And for around $100, you could be fishing in less than an hour!

Getting Started Purchase a California fishing license at or at any sporting goods store. When purchasing your license, also check out the regulations as they change every year and some fish have size limits and seasons. Pick up the basic freshwater license and add the saltwater stamp. For $52.15 you can fish any public water in the state. You can also fish from piers and jetties without a license in California, but you will pay for it with large crowds and poor fishing conditions. You will also need a rod and reel. There are a variety of brands and levels of quality. Any sporting goods store can set you up with a basic starter rig: a 6 to 7 foot rod, with a medium-sized spinning reel. Shimano and Quantum make excellent low-end rod and reel combos for less than $50. The hooks, weights and lures you need depend on the species you are chasing. But go ahead and pick up Berkley Trilene fishing line in 10 lb test, Âź oz egg weights, an assortment of small and large bait hooks, and medium-sized barrel swivels. For all of that (license, rod, and reel), you can expect to spend around $100.


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Every lake, every day, every fish is different. Part of the joy of fishing is figuring out the puzzle of how to catch these fish.

If you have another $20-30, pick up a few lures. Spoons and swimbaits can be used to catch nearly any species. A spoon is simply a shiny piece of metal with hooks— Kastmaster makes the most popular version. A swimbait is a rubber fish-like lure with a paddle tail—Storm makes an excellent version with a hook and a weight integrated inside. Buy a few colors of each but stick to ¼ oz weight.

Freshwater Fishing In San Diego nearly all our reservoirs are open for fishing but charge an $8 access fee. In most of the state (most notably the Sierras) fishing access is free. Our local lakes plant trout in the cooler months and (sometimes) catfish in the warmer months. Additionally, all our lakes support wild populations of bass, catfish, and bluegill. Catfish and trout are among the easiest freshwater fish to catch. In either case, thread the ¼ oz egg weight onto your 10 lb line and tie on a barrel swivel. (Look up the Palomar and San Diego knots.) Then tie on another 18 inches of line and a hook. If fishing for trout, you will want that second piece of line, called the leader, to be much finer—probably 4 lb test and a small hook. You will need to use a bait which floats off the bottom, such as a buoyant fake worm or dough like Powerbait. You can often buy the lighter line and dough bait at or near the lake. If fishing for catfish, use 10 lb line for your leader and a big hook. For bait use something natural and loaded with scent: pieces of anchovy, chicken livers, and shrimp are popular choices.

Cast into deep water and wait. If you are impatient, you can crank in 1 to 2 turns of line every 5-10 minutes. If you are really impatient, tie on a spoon or swimbait and walk the banks of the lake, casting in all directions and experimenting with speed and depth of your lure. Every lake, every day, every fish is different. Part of the joy of fishing is figuring out the puzzle of how to catch these fish. Trout can be filleted, but roasting them whole is fun and delicious. Slice along the belly, pull out the guts, and push the black gelatinous goo beneath the spinal cord out with a fingernail or spoon tip. Sprinkle garlic, salt, and pepper inside and outside, line the gut cavity with lemon slices, and bake whole for 20-30 minutes. Catfish are nearly always filleted (Google how-to). Dip the fillets in buttermilk, then dredge in a mixture of 50/50 flour and cornmeal seasoned with salt and pepper. Let sit 10 minutes before frying in peanut oil until golden brown for one of the most delicious wild meals in North America.

Saltwater Fishing All of the shoreline in San Diego is open for fishing. Tie on a swimbait and start walking the shores of Mission or San Diego Bays, once again casting and retrieving at different speeds and depths. This method will net you a variety of species, including halibut and sea bass. You can also tie up a bait rig, similar to what you used for catfish, and see what bites. Saltwater fishing also offers some interesting variations. Collect mussels on the rocks or

learn where to dig for clams in the sand. Pick up some grunion for fish poppers or use them as bait for bigger fish. Pull on a wetsuit and go diving for lobster or abalone. There are also a multitude of fishing opportunities offshore. Boats can be hired to fish the bays, the kelp forests inshore, the nearby islands or even open water. Species range from sea bass and halibut to tuna, yellowtail and even mahi mahi. For a more comprehensive guide to offshore angling, check out my how-to book Chasing Tuna on Amazon. The fillets can be fried, like above, but saltwater fish are often tastier and firmer fleshed than their freshwater counterparts. Get creative with roasting, soups or wholegrilled recipes. In all cases, drizzle with lemon and enjoy the clean protein of the Pacific. The world of fishing is vast, interesting, and often delicious. Pick up a rod and start probing the depths today!


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 on twitter @foodlunatic.

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Photo courtesy of SDC Dept. of Parks and Recreations

The Great Outdoors in San Diego County’s Parks By Vincent Rossi


he Upside of Outside” is the theme of the San Diego County Department of Parks and Recreation’s newly redesigned website.

3 community centers. Some 360 miles of trails offer visitors the chance to experience the county’s variety of environments.

“That’s one of our mantras,” said Jessica Geiszler, the department’s Marketing and Public Outreach Manager. “We’re constantly looking for ways to get people outdoors and active, and with more than 100 parks and preserves, that’s an easy thing to do.” The county system covers some 50,000 acres, including 36 local day-use parks, 19 regional parks, 9 camping parks, 24 open space preserves, 11 historic sites and

“We have so many different climates,” Geiszler said, “mountains, desert, forests and we have the border.” As an example of the variety in climates, she mentioned the 900-acre William Heise County Park in the mountains near Julian, which is at 4,200 feet elevation. That means in the winter months “you might see snow,” Geiszler said. Then there’s the change in the forest canopy with the coming of spring and summer. “You feel

like you’re outside San Diego County,” said Geiszler, in that “you experience seasons.” A little further east of Heise is Volcan Mountain Wilderness Preserve. Geiszler recommended the ascent to the summit as “a good hike, five miles roundtrip, moderate to difficult.” The mountain’s peak at 5,353 feet can offer a view of all of San Diego County from the mountains to the coast on a clear day. Another incentive for taking that hike, said Geiszler, is a “carved wooden secret picnic bench” at the summit. “You only know about it if you go.” Then there are the desert parks. Agua March-April 2017

edible San Diego


Caliente is especially popular in the winter both for its beauty and solitude, and for the soothing mineral waters in its two naturally fed pools. Next door to Agua Caliente is Vallecito, which offers abundant wildflowers in the spring like the other desert parks. Vallecito is also home to a historic site: the reconstructed sod Butterfield Stagecoach station, one of the stops on the line which delivered passengers and mail between San Diego and the midwestern U. S. from 1857 to 1861. Guajome Regional Park in Oceanside offers the best of the coastal environment. “It’s on the Pacific Flyway,” said Geiszler, “so hundreds of species of birds pass through.” At least 186 different species of birds have been observed within the park’s boundaries. Past and present blend together in many of the county’s parks. Just off State Route 76 in Pala, at the northernmost edge of San Diego County, lies the rock foundation of a building with a large, cast-iron waterwheel attached to it. The foundation and wheel are all that remain of the Sickler Brothers Mill, which operated from 1881 until about 1890.

The site offers a window on the county’s agricultural history, one that might have special appeal to Edible San Diego readers. The mill offered processing services to local farmers, a good example of local and sustainable agriculture in its day. While preserving this history of local agriculture, the county parks are also working with other organizations to promote continuing sustainable agriculture today. The largest community garden in San Diego County is located in Tijuana River Valley Regional Park. With the help of a federal grant, and in association with the Greater San Diego County Resource Conservation District (RCD), the parks department opened the garden in 2002, offering leases to the public for 96 plots. The number of plots has now grown to 136, covering five acres, according to Ann Baldridge, Education Coordinator for the RCD. “Members of the community garden come from all walks of life,” reads a description on the RCD’s website. “Young and old help each other, trading gardening advice, time,

and the fruits of their labor—literally.” Geiszler noted another community garden was opened in 2012 at Los Peñasquitos Canyon Preserve. “Both [of the gardens] have waiting lists,” said Geiszler, who added that the department plans on making more plots available at the Tijuana River Valley garden.

Other cool parks in the system: Lake Morena Park in Campo: the parks department’s only official fishing lake. El Monte County Park in Lakeside: a day-use park whose trail crosses the path of the historic flume that used to carry water from Lake Cuyamaca to the city of San Diego. Today the trail affords great views of the flume’s remnants, El Cajon Mountain and Blossom Valley. Whether you’re a hiker, horseback rider, camper, gardener, or all of the above, the county parks system offers a hand-on experience of the outdoors. To get all the info on what the parks system has to offer, visit


Freelance writer Vincent Rossi has been a contributor to Edible San Diego since 2008. He is the author of three books on San Diego County history and writes a weekly blog, The San Diego History Seeker. His special interests are history, politics, and culture, with a special appreciation of the interrelationship between culture and food.

Photo courtesy of SDC Dept. of Parks and Recreations

The Sickler Brothers’ operation was the first, and for many years, the only grist mill in North County. The site “exemplifies the ranching and homesteading period of the late nineteenth century in northern San Diego County,” according to a report

published by the parks department in 2005. The parks department acquired the site in 1973 as part of the Wilderness Gardens Preserve. Gristmills attracted farmers who needed a large mill to grind and bag their grain from crops such as wheat, corn or barley to be ground into flour for sale.


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March-April 2017



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March-April 2017

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Keeping Your Garden Pet Friendly By Caron Golden


hen my Rhodesian Ridgeback Ketzel was a young dog, there wasn’t much that she saw or sniffed that didn’t wind up in her mouth. On our way out of the dog park one late fall afternoon, she suddenly started vomiting what looked like moth balls—something I have never had in my home. I rushed her to the emergency vet, described what I’d seen land on the ground, and wracked my brain trying to think of what she may have eaten. Then in my mind’s eye I saw it—my beautiful camellia bush that sits in a large pot in a corner on my patio. In November, it was dripping with buds—white buds. Ketzel must have scarfed them down during the day before we went to the park. Sure enough, when we got home, I saw the bush had been stripped naked. Fortunately, research showed they weren’t toxic, but it was a pricey conclusion to a long afternoon. Pet owners with gardens face a difficult balancing act. We want an outdoor space that reflects our aesthetic, but we need it to be safe for our animals. We often move into a stunning, mature landscape and bring in a dog or cat only to discover that the colorful lilies, azaleas, and foxgloves that make us smile when they’re blooming are enticing to our pets—and horribly toxic, perhaps even deadly, when chewed on. Then, the space is attacked by pests that we have to eradicate with consideration to our pets. 22

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Most pet owners are aware of various lists of outdoor plants to avoid. “The ASPCA has a comprehensive list of toxic and nontoxic plants on its website, divided by dogs, cats, and horses,” noted David Ross, the senior manager of the Walter Andersen Nursery Poway store. For dogs, this includes azaleas, bay laurels, clivia lily, and even geraniums, which can cause vomiting, anorexia, depression and dermatitis. Anita Sly, Governor Animal Clinic’s senior registered vet tech, knows simply following a plant list is not a cut-and-dried solution. Over the years, she’s found that many people don’t even understand the implications of toxicity. Sly pointed out that toxic may not always mean fatal, but it can lead to damage—including neurological damage, liver, heart or kidney failure. The source of toxicity can be confounding for a well-intentioned gardener. “Some plants are entirely toxic but for others it may be the flower or the leaves,” she pointed out. “You also have to remember that some medications are derived from plants, like foxglove (digitalis) or poppies (pain relief medications). You wouldn’t just eat medication, but we make available in our garden the plants they come from. We also think in terms of a single plant type as being toxic, but not others in that species. So we wouldn’t have oleanders in our garden, but we don’t realize that

thevetia peruviana and thevetia thevetioides are in that species and are also poisonous. And there are trees that can cause problems. Macadamia trees aren’t a problem themselves, but the nuts are toxic. So are the seeds that drop from sago palms.” Ross also points out, like people, any pet can have a bad reaction to a plant, even one that’s not on a toxic list. “I had a client that had a lot of pencil cactus, and the dog chasing rabbits into the cactus was having reactions in its eyes,” he recalled. “The client finally had to remove the cactus because they couldn’t stop the bunnies.” Finally, there’s pest control. Sly said when it comes to insecticides you spray on plants, you have to be very careful about reading labels. She said pyrethrinis is fine, but permethrins are toxic—more to cats than dogs. Her suggestion? Use diatomaceous earth or boric acid. If you’re dealing with rodents, don’t use loose pellets. They’re anticoagulants, and your pet can bleed out if they ingest them. So, what can you do? Paige Hailey of Urban Plantations suggests some preliminary steps. Spend time in your yard with your pet to see what they go for. What are their habits so you can make informed planting choices?

These experts had additional tips: Bring your mobile device, i.e., cell phone, with you when shopping for plants and consult the ASPCA list to avoid bringing home anything dangerous. Consult with nursery experts and review a proposed plant list with your landscaper that can be double checked against a toxic plant list. If you want to keep pets away from a plant or tree that you don’t want to take out, fence it, or wall and groom the tree behind the fence. Religiously rake up after palms that drop seeds. For dogs or cats who get into edibles like tomatoes or beans, build raised beds if you have the space. It creates an automatic barrier and also makes it easier to fence off the vegetables if necessary. When fertilizing, keep your animals out of the yard for the rest of the afternoon to let the nutrients off-gas and lose some of their deliciousness. Cultivate the area well and cover it with mulch to mask the smell. If you have a dog who chews on dripline irrigation, enclose the area with chicken wire or deer fences. Encourage cats to hang out in a separate space in the garden by planting catnip or cat grass as an attractant.

Also address your dog or cat’s specific issues, especially if they come to you as rescues. Trainer Alexandra Gant of Behave LLC explained that when dogs are on their own on the streets, they learn to eat anything for survival. Starving can cause food anxiety that doesn’t automatically go away when they’re finally in a good home, so address the root of the problem.

To keep snakes out of the yard, bury ½ inch mesh into the ground and a good foot and a half above the ground and secure it to the regular fence. Sly said you can also vaccinate dogs against rattlesnake venom, but it’s not a cure all. If you have the space and have an incorrigible dog or if you’re an incorrigible gardener, build a dog run that can be the dog’s safe space.

And, for any dog, address issues like boredom, diet imbalance, and your own reactions. “Owners, particularly with puppies, can turn plant eating or digging into a game by racing around and shouting at the dog,” she said. “Don’t reward bad behavior; instead be calm when you catch them, quietly take the plant away, and give them something in return, like a toy that’s safe.”


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.

March-April 2017

edible San Diego


Edible San Diego’s Slow Wedding Guide

Photo by Imagery Concepts. Decor by Rickety Swank Vintage Rentals

Some Things Old, New, Borrowed and Brewed

By Maria Hesse


t’s officially spring 2017, which means if you’re planning a fall or winter wedding, you may be behind schedule. According to all the wedding planning calendars, you should have started three years ago. No need to stress. With our Slow Wedding Guide you need not turn into a bridezilla. There are perks to a fall or winter wedding in San Diego, the first being that there are no bad seasons here. Flowers will be in bloom, seasonal crops will be hearty, and this is America’s Finest City where the weather is gorgeous most of the time. And it will be fun to impress your traveling guests with the best San Diego has to offer while following old wedding traditions, introducing new ones and creating a uniquely San Diego event.

Some Things Old Start planning your wedding by taking care of those things that are traditionally top priority. Selecting flowers can be one of the biggest tasks of wedding planning and biggest chunks of your wedding budget. Your floral arrangements help set the seasonal theme of your wedding. Unlike spring or summer bouquets that tend to be billowy and romantic, fall and winter arrangements should be less free formed and ornamental. Selecting a color palette or determining a theme for your wedding should start with 24

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your flowers, as you will want to use what is locally and seasonally available. Look for late summer, early fall blooms like lisianthus, zinnias, dahlias, and celosias. Late fall brings blooms like pumpkin peppers, chrysanthemums and anemones for December wedding dates. You can opt to be more hands-on or even DIY with your flowers. Buying flowers from a local farmers’ market to create your own arrangements saves money, but may offer a narrower selection. If you choose to work with a professional local florist, we like Rae Florae in Ocean Beach. Rae Florae offers full-service, beautifully customized designs and supportive services for the DIY bride. Sourcing locally and using organic soil is part of their “Be Green” initiative. They offer guidance and customized workshops to help you create personally inspired and unique arrangements. Perhaps more important than flowers is your wedding dress. We suggest that you consider getting an old one. Not any old dress, but a gently-used resale dress from the beautiful collection at Sparrow Bridal Boutique in La Mesa Village. The shop specializes in consigning formal wear and creating custom details and alterations. Purchasing an old dress could save you hundreds, if not thousands, of dollars and spending less on a dress you’ll only wear once sounds pretty savvy.

Some Things New Why not change things up a bit and include a few things new and local to your wedding? Nothing says original like a Donut Wedding Cake (more of a donut tower) from Nomad Donuts in North Park. Nomad’s menu includes nearly 30 options and a vegan menu guaranteed to please every guest. If you find a donut tower appealing but still want to have your cake and eat it too, try Cupcakes Squared in Point Loma for the ultimate in cupcake towers. Robin Ross’s signature square cupcakes are available in over 30 flavors, including seasonal favorites like Cranberry White Chocolate. Here’s a new idea: combat bridal blues with Holistic Health Coach Leah Kirpalani of Good Life. She knows about the stresses of wedding planning and has developed a 12-week bridal wellness boot camp called Well + Wed to combat it. Well + Wed is a guided, customized, one-onone nutritional and fitness support plan to prepare you for your big day with peak health. The last new idea for your wedding is to plan your bachelorette party with Epicurean. This is the perfect excuse to enjoy an Epicurean food tour, so get your bridal party together and tag along with Stephanie Parker for local farm, food, wine and chocolate tours. Custom tours are available for up to 50 guests.

Some Things Borrowed

With 35 years in the business, Flour Power has earned a respected reputation with San Diego’s finest venues and community members. We are partnered with hundreds of local hotels, restaurants, and private venues and can create the ideal cake for any occasion.

Flour Power Cakery 2389 Fletcher Parkway, El Cajon, CA 92020 619.697.4747 |

You’re going to rent a lot of things for the big day, from furniture, to place settings, to the immensely popular photo

Custom cakes and desserts made from scratch with the best ingredients.

Jenny Wenny Cakes

Photo courtesy of Nomad Donuts

By appointment only. 12265 World Trade Drive San Diego, CA 92128 619-356-0536

Advertise your company in Edible San Diego’s Spring-Summer Wedding Guide coming up in our September-October issue!

March-April 2017

edible San Diego


Edible San Diego’s Slow Wedding Guide booth. San Diego has plenty of event staging companies to help you achieve that Slow Wedding eclectic, rustic, and on-the-farm aesthetic.

Photo courtesy of Epicurean San Diego

Event rental companies like Folklore Vintage in San Marcos will design your event with classic vintage furnishings and accessories, creating unique looks for your wedding. Rickety Swank Vintage Rentals out of Fallbrook simplifies the rental process by offering themed packages for vintage, rustic, or royal themed weddings.

Some Things Brewed Getting married at a brewery in San Diego is a no-brainer and the options for weddings of all sizes are endless. Exchanging vows or hosting a reception at a brewery could save costs on event rentals since these venues already have seating and the bar is right there. Older San Diego breweries like Karl Strauss in Sorrento Valley or Stone World Brewing in Escondido and Liberty Station are well known for providing beautiful venues for larger formal events.


If you want a less formal and more original craft-brewed wedding experience, consider hosting your wedding at a smaller tasting room with simple and charming spaces. Helix Brewing Co. in La Mesa has indoor and outdoor spaces adorned with repurposed palette wood, industrial metal signage, twinkly lights and 12 rotating Helix taps.

California Organic Flowers flowercalendar Rae Florae 4871 Newport Ave. San Diego 858-247-2424 Epicurean San Diego 619-289-9802 Nomad Donuts 4504 30th St. San Diego 619-431-5000 Cupcakes Squared 3772 Voltaire Ave. San Diego 619-226-3485


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March-April 2017

And, finally, here’s a brewed option for bachelor parties. Scavengers Beer Tours takes you on a 6-wheeled safari ride for up to 12 guests, featuring an all-inclusive tour of San Diego’s regional breweries and a delicious BBQ feast to top it off. You can opt for North County tours, Downtown tours, or customize your own.

Good Life Sparrow Bridal Boutique 8332 La Mesa Blvd. La Mesa 619-985-6525 Folklore Vintage 1330 La Mirada San Marcos 760-891-8232 Rickety Swank Vintage Rentals 661-342-6656 ShutterBooth 619-870-1302


Karl Strauss 9675 Scranton Road San Diego 858-587-2739 Stone Brewing World Bistro and Garden Helix Brewing Co. 8101 Commercial St. La Mesa 619-741-8447 Scavengers 760-208-3739

By Maria Hesse

Photo courtesy of Good Life

Tokens of Gratitude


fter all your elaborate wedding dreams, plans and preparations, do you really want your wedding guests to remember your special day with a bundle of Jordan almonds? Didn’t think so. It is customary to thank your close family, friends and guests who are a part of your wedding with a gift. You’ll want to be thoughtful about personalizing your gifts while sharing our unique San Diego culture. Here are some ideas for tokens of your gratitude that will also showcase San Diego’s artisans.

Beautiful outdoor venue overlooking vineyards and view of Iron Mountain in Ramona. Award winning wines. Wonderful venue for lower budgets.

Schwaesdall Winery

17677 Rancho de Oro Drive, Ramona CA 92065 760-789-7547 Winery |

Tokens For The Bridal Party Choosing gifts can be challenging, especially if you have a large bridal party. Expressing your gratitude is important because while it’s an honor for your family and friends to stand with you at the altar, wedding participation can require effort and expense. It’s common to give accessories that can be worn on the big day, such as jewelry. Your bridesmaids will coordinate beautifully in matching 5 Pearl Sticks earrings from 7 Stitches Ethnic Jewelry in Liberty Station. Personalized tie

The Wild Thyme Company chefs use the finest, freshest ingredients combined with years of culinary expertise to produce beautifully handcrafted cuisine.

The Wild Thyme Company 7163 Construction Court, San Diego 92121 (858)527-0226 | March-April 2017

edible San Diego


Edible San Diego’s Slow Wedding Guide

bars or monogrammed cufflinks from The Spiffing Shop in La Mesa are great gifts for groomsmen. Or gift them with a handcrafted leather wallet from Bryer Leather (online or at Make Good in South Park).

If giving the gift of drink isn’t your thing, a well-received alternative is the gift of food. No one would ever be disappointed in a cookie from The Cravory in Point Loma. Consider having a cookie bar at your reception.

Another thoughtful idea for your bridesmaids is to customize purses or travel bags from local seamstresses like Sew Loka. Stitch wishes on the inside and fill with San Diego-made soaps and lotions, like the delicious smelling seasonal soaps at Noon Designs in Ocean Beach.

For a fall wedding, figs, fig jam or bundles of dried figs are perfect seasonal gifts. If you must have nuts, use local nuts. Buy nuts from Hopkins Almond Growers at the Little Italy Mercato and create little gift bags of seasoned and roasted nuts that you can make yourself.

Tokens For Your Guests

Growing gifts or gifts to grow will live on to tell your story. If you are getting married on a farm, seed packets make a perfectly themed gift. A small terra cotta pot with a succulent or a seasonal bulb like the popular Christmasthemed Paper White Lily will ensure the memory of your wedding lives on.

Guest gifts or party favors can and should be something small. Buying gifts that are preassembled keeps it simple, but they are less personal. Win favor with your guests by choosing something quaffable. Such party favors may sound racy, but many of us enjoy a drink. Go ahead and provide each guest with a bottle of local brew to take home.


Other “bottled” gift options that represent San Diego’s beverage scene include mini bottles of locally-distilled liquors, like rum from Malahat Spirits. A suitable nonalcoholic option could be a bottle of San Diego’s own Craft Batch Soda. Customize labels to commemorate the special day.

7 Stitches Ethnic Jewelry 2690 Historic Decatur Lane San Diego 858-336-0880 The Spiffing Shop 7371 Mohawk St. La Mesa 619-713-1440 Bryer Leather Make Good 2207 Fern St. San Diego 619-563-4600


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March-April 2017

With such gifts, no one will mind if you don’t manage to get thank you cards out right after the wedding.


Maria Hesse, Associate Editor, is a food and lifestyle designer, pug photographer at, and coauthor of The Intentionalist Cooks! You can find her at

Sew Loka 1821 Fifth Ave. San Diego 818-493-8368 Noon Designs 4993 Niagara Ave., #105 San Diego 619-523-1744 The Cravory 3960 W. Point Loma Blvd. San Diego 619-795-9077 Little Italy Mercato

Hopkins AG 2505 Loring St. San Diego 858-945-2531 Malahat Spirits 8706 Production Ave. San Diego 858-999-2326 Batch Craft Soda 760--689-1127

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March-April 2017

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adence Baron apologizes for the current state of her garden, explaining that she has recently returned from a three week trip to Cuba. The garden didn’t seem to mind her absence, since gardens don’t mind being left to do their thing. The winter morning light darkens some of the overgrowth, revealing work to be done.

A Permaculturalist’s Garden By Maria Hesse Photography by Mark Carter

The garden, a microfarm affectionately referred to as Ripe Next Door, is exceptional to observe in its untamed state, bursting with life in various phases. Some of it is just beginning to grow and some of it is being returned to the soil. To call this place a garden doesn’t do it justice. Everything in this yard is part of a cycle, its own ecosystem. Standing back and gazing into the back yard as you enter through the gate, plants, trees, and bushes roll out before your eyes like the layers of a mountain range. Butterflies flutter above, lizards scurry, and a deep breath in reveals the smell of dead, wet leaves. This place is beyond its own ecosystem, it’s its own little paradise. This special plot of earth has been tended to for eight years by Baron and her mother, Elaine. “You could say I’m an industrial engineer, of sorts,” Baron says of her occupation with a laugh. Currently employed by the San Diego Unified School District, Baron designs and builds assistive and adaptive technology devices for the district’s special education department. The Minnesota transplant otherwise describes herself as an avid runner, singer, and ukulele player. After routinely fleeing the cold, dark Minnesota winter every January, Baron moved to San Diego 13 years ago, spending her first 5 years living on a boat. Both Baron and her mother care for the garden, a specimen to behold of the permaculture movement in the city.


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space continues to serve as a large gathering place for friends, food, and entertainment. The fireplace and concrete retaining barriers are a few of the remaining features from the existing yard. The Barons acquired the property after it went through foreclosure and moved in in 2008. The property had not been well cared for, and plots of grass and a bocce ball court made waste of the large space. Baron and her mother engineered the home and garden for self-sufficiency, adding solar power and building greywater and rainwater systems. No less than eight rainwater barrels are scattered around the property, supplementing the water supply for the microfarm, which is fed through a drip irrigation system. Following Baron around the garden, she explains how she covered all of the existing grass space with cardboard and four inches of woodchips to begin rebuilding the soil. This led to an earwig plague, later corrected by bringing in lizards that now reside in little terracotta houses. Baron’s mother spent several weeks taking down a 30 foot tall Magnolia tree in pieces by hand. After poor planting and years of bad pruning, few of the existing trees were well enough to survive. Baron and her mother salvaged the few trees they could and the garden grew from there. Top, Cadence Baron. Below: Fruit from the garden.

Baron said that they both had to relearn everything they previously knew about gardening after moving from Minnesota, “since things that grow there don’t grow here.” She became inspired by Sepp Holzer’s book, Permaculture: A Practical Guide to Small-Scale, Integrative Farming and Gardening, applying the natural agricultural practices to convert this incredible space.

An Italian stonemason and bocce ball lover named Amedeo DiCola was one of the original owners of the La Mesa home that accompanies the garden. Large portions of the house and yard are built from leftover materials that DiCola acquired at various job sites over the years. The most unique feature in the outdoor space is a massive, granite fireplace with a pizza oven, where DiCola was known for roasting goats. The

And grow it did. The crop variety is mind-blowing. Every plant seems to have a purpose. Ornamental varieties are there to be beneficial, Baron explains, while pointing out how she leaves the delicate sweet peas seen shooting up throughout the garden on their own agenda to help correct nitrogen in the soil. The edible varieties grow in dizzying quantities and seem beautifully exotic, growing in complementary plantings to foster and improve symbiotic relationships.

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edible San Diego


A small field of mint grows under a Valencia orange tree, while varieties of berries grow by a pine, whose needles help to detract slugs and keep the soil cool. Baron purchases very few groceries. She regularly eats meals just grazing in the garden on fruits and vegetables, including: blueberries, blackberries, boysenberries, raspberries, strawberries, pineapple and strawberry guavas, Valentino pomelos, tangelos, tangerines, limes, lemons, dwarf peaches and nectarines, kumquats, four varieties of loquats, three varieties of pears, nectaplums, pomegranates, papayas, rose apples, figs, avocados, mangoes, cape gooseberries, bananas, apricots, Valencia oranges, Navel oranges, California Concord grapes, tomatoes, almonds, dragon fruit, sweet potatoes, blue potatoes, yacón, tatsoi, bok choy, broccoli, eternal spinach, artichokes, fava beans, peppers, onions, fennel, kale, and more. Baby lettuce sprouts peek out of the bark throughout the garden’s trails, which will be gathered to replant where the lettuces grow better. Baron gathers sprouts from her compost in the same efficient manner, and notes that she lets everything in her garden go to seed, allowing plants to grow back on their own. “The garden maintains itself,” she says. As the garden replants itself, it helps to maintain more shade for the soil. Baron, a San Diego Master Gardner, explains that her garden is not a pretty garden. It’s a functional garden. “I want nature in my garden,” she says. “I don’t want to fight that. I want to let it grow.”


Maria Hesse, Associate Editor is a food and lifestyle designer, pug photographer at and coauthor of The Intentionalist Cooks! You can find her at


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March-April 2017

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March-April 2017

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{Day Tripper }

A Day in Escondido By Aaron Epstein


or too many denizens of San Diego, it seems easy to dismiss our county’s towns and smaller cities as mere satellites of America’s Finest City. However, I’ve learned in just a few short years here that all it takes is a quick drive north, south, east or west of downtown to see that each of these communities possesses its own unique history and cultural elements worthy of exploration. With a population of almost 150,000, and historic buildings over 150 years old, the city of Escondido has long been a thriving community and commercial hub. So, it is here that we will begin our journeys into San Diego County’s lesser-known corners. This being Edible San Diego, my investigation begins with food. There’s no doubt that Escondido grows more delicious by the day. Restaurants like

Bellamy’s and Vincent’s have established the city as a destination for fine dining, while O’Sullivan’s has the Irish Pub niche well covered, with live Celtic music to boot. Thirty restaurants participated in Dine Out Escondido! earlier this year. It should come as no surprise that the city’s beer scene is also well established, given the prestige of Stone Brewing’s original brewery and archetypal restaurant in Escondido, with a hotel slated to receive guests in 2018. Plan 9 Alehouse and Offbeat Brewing Company brew in town as well, and the Escondido Brewing Company is scheduled to open later this year. And recently, the local wine has finally begun to garner attention. Several of San Diego County’s most prominent wineries call Escondido home, including Orfila Vineyards and Winery, and Vesper Vineyards.

Grape Day Park, right across the street from the San Diego Children’s Discovery Museum, holds the Escondido History Center and a truly outstanding playground. Just a few more steps will take you to the California Center for the Arts, Escondido, which hosts sold-out, world-class acts throughout the year, a museum and many community events. But Grape Day Park is not the only place for outdoor fun. Daley Ranch is ideal for hiking, biking, and horseback riding, and Kit Carson Park, where my son enjoys feeding the ducks, contains an extraordinary sculpture

Photo courtsey

Photo courtsey

Photo courtsey

My three-year-old and I have also been seriously impressed by the caliber of children’s activities available in Escondido. While the San Diego Zoo Safari Park seems like the most obvious

destination, the San Diego Children’s Discovery Museum is also particularly deserving of attention. With indoor and outdoor learning opportunities that are a blast—like the thriving kitchen garden where kids can water the plants themselves, and the magnetic ball wall that’s a little builder’s dream come true—it’s well worth the trip north. Furthermore, the virtually unknown Roynon Museum of Earth Science and Paleontology has a world-class collection and is perfect for dinosaur-obsessed kiddos. And don’t miss the EcoVivarium living museum if your little ones like creepy crawlies—they can touch and hold a huge variety of reptiles, amphibians, and arthropods (which include insects and spiders).


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garden, Queen Califia’s Magical Circle. This colorful and compelling collection of work by Niki de Saint Phalle is open to the public on Tuesday and Thursday mornings from 9 am to noon, and the second Saturday of each month between the same hours. Escondido’s attractions are further highlighted by its cultural festivals and historical remnants. The annual Tamale Festival and Mariachi Festival showcase the city’s ties to Mexico, and the Adobe Home Tour allows visitors access to a number of historic private residences. North County’s only historic district is here, featuring homes in a variety of architectural styles dating back as far as the 1880s.















Escondido means “hidden” in Spanish. In truth, there is far more to uncover than could possibly have fit in this article. For a complete list of local attractions, be sure to check out








Aaron Epstein has lived on four continents and worked in almost every element of the wine industry. In addition to Edible San Diego, his writing has been published in Riviera Magazine San Diego, Wine Folly, and Grape Collective, as well as on his own blog, Aaron was the founding Curator of Le Metro Wine Club, which landed him a place on Imbibe Magazine’s 2015 list of “75 People, Places, and Flavors that will shape the way you drink.”











Left page counterclockwise: Queen Califia’s Magical Circle, Grape Day Park, Kit Carson Park.

Photo courtsey CCAE

This page, top to bottom clockwise: Edible’s San Diego County map, San Diego Zoo Safari Park giraffe, California Center for the Arts, Escondido.

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Nomad Donuts in North Park A boutique neighborhood donut shop that’s on the rise

By Lauren Mahan

Donuts and other “fried dough” incarnations—such as French beignets and crullers, Spanish/Mexican churros, and American fritters—have had a long-standing role in our culinary culture, without much variation in the recipes. Until now.

• Foie gras donut (developed in collaboration with chef Phillip Esteban, formerly of The Cork and Craft)

Executive pastry chef Kristianna Zabala of Nomad Donuts in North Park, together with business partner and owner Brad Keiller, is pushing the envelope as far as creating an eclectic menu of handcrafted sweet and savory donuts using locally sourced, small batch ingredients and produce. “I was executive pastry chef at Mr. A’s when I learned that Brad (a friend-of-a-friend) wanted to open a gourmet

donut shop and was looking for a pastry chef,” Zabala recalls. So Nomad Donuts opened its doors in fall of 2014. It has since become a neighborhood favorite of connoisseurs who like to be surprised by a sweet and savory menu of donuts and fritters that changes daily and often includes ingredients sourced from local restaurants and breweries. Some of Zabala’s outside-the-box offerings include: • White chocolate mint donut with passionfruit jalapeño drizzle (Brad’s favorite) • Coconut custard donut with passionfruit orange guava glaze (Kristianna’s favorite) • Scotch egg donut (hard boiled egg encased in pork sausage, covered in a jalapeño corn cheddar cake and dipped in a rosemary glaze)

• 2 a.m. bike ride Irish Coffee car bomb donut (filled with a custard made of Fall Brewery coffee vanilla stout and finished with a Bailey’s Irish Cream glaze) Donuts are fried in non-GMO palm shortening and range in price from $2 each for the basics (vanilla, chocolate, and maple), $3 for specialty donuts and $4 for filled donuts. To place an advance order or for catering information, contact: Nomad Donuts 4504 30th St. North Park 619-431-5000 Hours: 6am to 4pm weekdays 8am to 2pm weekends

DONUT BAR 631 B St. San Diego 619-255-6360 Locally sourced menu includes vegan choices.


edible San Diego

ROSE DONUTS 5201 Linda Vista Road San Diego 619-294-8856 Open 24 hours. Cash only.

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vC os Ro r is Ch o: ot

PETERSON’S DONUT CORNER 903 S. Escondido Blvd. Escondido 760-745-7774 Since 1981. Open 24 hours.


DEVIL’S DOZEN DONUT SHOP 2001 Kettner Blvd. Little Italy 619-780-0914 Made fresh hourly. Locally roasted coffee.


Check out these other San Diego neighborhood favorites:

Lauren Mahan is a freelance writer with over 30 years’ experience based in Valley Center, North Park and points south (Baja). She is the Tidbits editor for Edible San Diego and a frequent feature article contributor.

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Learning from the Masters S

ommer Cartier has a passion for urban agriculture and community development. She has worked with Good Neighbor Gardens, an urban sharecropping garden program, creating school curricula for their garden-based learning programs, and she has started a new garden in her current position as branch manager of National City’s Payne Family Branch of the Boys & Girls Clubs of Greater San Diego. Over the last couple of years her path intersected with several Master Gardeners, including mentor Judy Jacoby, whom she credits with turning her on to the idea of becoming a Master Gardener herself. “Even though they don’t say they are involved in community development,” Cartier said, “that’s what they’re doing, and I wanted to be a part of it.” At 35, Cartier is one of the youngest and newest Master Gardeners in San Diego County. A graduate of the Master Gardener Association of San Diego County’s 2016 class, she has stepped into a number of roles as a volunteer. She was one of the organization’s spokespersons to generate interest in the group’s annual plant sale . She also works with school gardens, and according to Master Gardener Program Coordinator Scott Parker, “Her focus is making gardening available to all.” If you belong to a garden club, have visited the Balboa Park or Flower Fields demonstration gardens, strolled by the Master Gardener booth at the San Diego County Fair, or are involved in a community garden, you may have encountered a Master Gardener—and not really understood what they do and how they earn that title. Master Gardeners are trained in the science and art of gardening to go out into Left: Sonya Prestridge


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By Caron Golden Photos by Chris Rov Costa

their communities as volunteers, advising and educating the public on gardening, pest management, and horticulture. In San Diego County, they’re trained and supervised by the University of California Cooperative Extension. San Diego’s program launched in 1983 and currently has about 324 members. Classes are held every two years, with around 50 people per class, culled from about 150 applicants. A $225 fee covers text books, classes, and field trips—with scholarships for those who can’t afford to pay. Since 1983, the program has graduated 18 classes. New graduates are required to donate 50 volunteer hours but have no extra educational requirements. After that, it’s 25 volunteer hours and 12 educational credits each year. Most, said Parker, do much more. “Master Gardeners are volunteers who want to give back to the community—and they do that by offering expertise,” he said. “They’re a resource to help individuals with better gardening and pest management in San Diego County. As a result of that, they’re going to help the citizens of San Diego maintain and improve our environment.” Master Gardeners work with more than 400 schools as garden consultants, Parker added. They’re a resource for all 90 community gardens in the county. They staff up to 100 annual “Ask a Master Gardener” booths, from local block parties to the San Diego County Fair. They run a gardening hotline and answer questions from the public. They staff demonstration gardens. They work the annual day-long Spring and Fall Seminars at Balboa Park in conjunction with their plant sale, which helps generate income to support their programs. And they participate in smaller specialty projects. Master Gardeners created a partnership with the San Diego County Probation Department, creating an outdoor garden for the young women housed in the Girls Rehabilitation Facility in Kearny

Joyce Gemmell

Mesa, each receiving a gardening handbook created by the volunteers. They’ve also had a presence for years at the Braille Institute where they’ve now been asked to teach a semester class in gardening, as well as look at creating policies and procedures for accessibility in gardening. Joyce Gemmell is one of San Diego’s first Master Gardeners. She works with community gardens in El Cajon and has volunteered more than 3,000 hours to the program, writing a monthly column for

the organization’s Clippings newsletter, teaching classes on growing vegetables and working at the San Diego County Fair information booth. “I love the camaraderie of being a Master Gardener,” she explained. “We all have the same interest in growing things. I love to talk to people about veggies and encourage them to grow them. I was raised during the Depression and believe people should know where their food comes from and how hard it is to raise enough food for a family.” March-April 2017

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Master Gardener Giana Crispell is a 2014 graduate. She saw a recruiting bookmark calling for Master Gardeners and from there completed an application. “I’ve gardened all my life, starting at age 10,” she said. “And all my life I’ve volunteered—for Girl Scouts, Special Olympics, and other charities. They call you in for an interview and want to know what your interests are. They don’t want you to go to class, get all this knowledge, and then open a nursery. The main purpose is to educate the public.” Crispell, a retired financial planner, described a six-month curriculum that includes a handbook, quizzes, daily labs on topics like how to prune and how to propagate, and expert speakers—all culminating in a long, open-book final and team garden design charrette. After graduation, she said, you choose a committee or more to join—there are some 40 committees in the San Diego organization ranging from school gardens, new class selection, and earth-friendly gardens to communications, the hotline, Community garden in El Cajon


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spring and fall seminars, the San Diego County Fair, and demonstration gardens.

for more ethnic diversity, especially given the international communities they serve.

“There’s a huge demand for school gardens,” Crispell, who has accumulated over 400 volunteer hours since becoming a Master Gardener, noted. “There’s more demand for school garden volunteers than we have Master Gardeners.”

“For the last two Master Gardener groups, we focused on Hispanic, Ethiopian, and any of the groups that tended to be in various regions in San Diego County,” she explained. “One of the things we’d like to do in 2018 is see if we can recruit someone who can speak Arabic.”

Currently, there’s a big diversification push by the San Diego group. When asked to describe a typical Master Gardener, Crispell joked “a retired school teacher.” But, she said, actually they come from all walks of life. That may be true professionally, but a look at the gender and ethnic mix of members shows that 84 percent are women —45 percent are white, 2 percent are Black/African American, 5 percent are Hispanic or Latino, 4 percent are Asian, and 1 percent are American Indian. Another 43 percent are listed as “undetermined.” And, many are retired. Sonya Prestridge, the organization’s current president, said they’ve made it their goal to look for men who are eager to join and to look for younger people. They’re also looking

For Prestridge, the allure of being a Master Gardener is simple. “It’s being able to help somebody make their garden grow. It’s just so exciting when someone asks you a question and you talk it through and get them in the right direction. When they send you a note telling you how much you helped, you walk on air. If you can help somebody have a better garden, it’s just amazing.”


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.

Photo courtesy of Feeding San Diego

Transforming Food Waste into Edible Food Feeding San Diego Volunteers Glean Good Food

By Amanda Kelly

s I sit down to write this story, the holiday season is coming to an end. In my hometown snow is falling outside. I know that for you, however, it is the cusp of spring—asparagus and berries will soon replace winter squash and citrus at the markets. Some of you might already have your eye on summer. It is all the more fitting then that I write to you from one season to another. I’ve learned over the years that the many issues surrounding food systems and sustainability are as complex as they are interconnected. Traditional boundaries blur the deeper we go into a particular matter and everything seems to have the same root system. Gleaning, it turns out, is no different.

of food waste are pressing as we look to minimize the impact of climate change in the future. Landfills are the largest man-made source of methane gas—a greenhouse gas that is 23 times more effective at trapping heat in the earth’s atmosphere than carbon dioxide.

address the dual problem of excess waste and widespread hunger. In the world of food-banking, gleaning is the process of sorting donated produce, while “food rescue” encompasses the broader act of transferring that food from waste to healthy, edible meals.

Each year, Americans generate roughly 60 million tons of produce waste and about forty percent of our farmed product goes uneaten.

More than 13,000 volunteers assist in Feeding San Diego’s gleaning efforts. Director of Operations, Alicia Saake, indicated that many volunteers come to the warehouse with latent prejudices about imperfect produce and leave with a greater awareness of the complexities of the food system. She explained that first-time volunteers often struggle to differentiate between what is inedible produce and what is simply imperfect or “ugly”— carrots that look like fingered citron or conjoined apples, etc.


Each year, Americans generate roughly 60 million tons of produce waste and about 40 percent of our farmed product goes uneaten. The environmental consequences

A hard truth about the staggering amount of food waste generated by excess food is the 48 million people who go hungry every day. In San Diego County, 473,500 unique individuals are impacted by hunger every year. Gleaning and other efforts to reduce America’s edible waste

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Photo courtesy of Feeding San Diego

“We work with volunteers to glean, to make sure the product is safe and then get it back out to the community,” Saake explains. Less than one percent of the food Feeding San Diego receives and distributes is purchased or new. That means the rest is donated and/or comes from distribution centers and manufacturing sites that have products they cannot sell as the “sell by” or “use by” date is nearing. “Dates on food are not federally regulated,” says Saake. “So there is inconsistency; namely, a lot of this food is perfectly edible.” Most of the produce Feeding San Diego receives is Grade A for its appearance and size. Ultimately though, differently shaped, sized or colored produce has no effect on the nutritional value of the food. “We’re very conditioned by what we see at the grocery store,” Saake says. “This perfect same-sized produce isn’t very realistic to what’s actually growing.” Feeding San Diego partners with local farms and with the California Association 42

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of Food Banks and its Farm to Family program. These broader partnerships ensure that millions of pounds of gleaned produce makes it to local families. “We put a lot of energy into this food to not have it go back to somebody that needs it,” says Saake. Their Mobile Food Pantry further expands access to fresh foods in areas of the county where it is more difficult to acquire. A beverage-style truck packed with product delivers the gleaned food to these communities. Feeding San Diego also partners with local schools to set up makeshift farmers’ markets in multipurpose rooms for children and their families. “For us it is really important,” says Saake. “Hunger is not something we can fight on our own. It takes all of us working well together.” Inevitably, not all acquired produce passes their food safety tests. Rather than siphoning it to the trash though, volunteers break down as much compostable material as possible for the greenery. Saake says it’s important to

continue discussing food rescue as a larger phenomena in order to better understand how these issues, from food waste to food insecurity, are connected. “This is a really exciting time to be in food banking because there are all these different things coming together….all these issues are being highlighted at the same time.” If you’d like to become more involved in the fight against hunger, visit For more information on food waste and actions you can take at home to reduce your impact, I would recommend Amanda Kelly is a writer and editor based in San Diego. Her work has been published in regional magazines in northwest Florida and in California. In 2015, she hiked 221 miles through the Sierra Nevada mountains. Ultimately she strives to inspire a greater appreciation for the interconnectedness of our world through stories about real people, real places and the environment. Published clips are available at

Local Resources for Your Glamping Getaway By Laurie Delk

Photos by Chris Rov Costa. Styled by Quinn Wilson

Glamping: Glamorous camping. Satisfying your craving for the outdoors and your penchant for a good meal, nice glass of wine, and a comfortable bed. –Urban Dictionary

Yurt at Malibu Organic Farm. Just 2.5 hours from San Diego, the eco-friendly luxury experience includes sweeping canyon and coastal views with home cooked organic meals, organic wines, fresh brewed coffee each morning en suite, and Wi-Fi. Spend your day hiking, biking, and horseback riding on trails directly adjacent to the yurt or hit the nearby beaches for surfing and sunbathing. Book at

Undeniably one of the “it” words of the past several years, glamping has come to include a variety of different practices like enjoying posh reservations in yurts, luxury teepees, and Harry Potter-like multi-room raised tents. In other words, this isn’t your dad’s camping. But here in San Diego, with near perfect weather and a stunning array of organic, healthy food and outdoor gear companies, we can glamp any day of the week. Ready to get started planning your glamping adventure? Here is your must-try checklist for luxuriating in the outdoors while supporting our local companies.

Where to glamp With glamping, you can enliven any regular campsite with indulgent treats and luxuries. If you are looking to get away from San Diego for a trendy glamping experience, try The

For something closer to home, indulge in a glamp-worthy safari tent at Camp Ribbonwood near Warner Springs in San Diego County. Gorgeously appointed, the deluxe tent is made from recycled materials, and rewards guests with a heated queen bed, jacuzzi, pizza grill, Wi-Fi, and crackling fireplace. Book at

What to wear when glamping Clothing: Solana Beach’s own GracedByGrit provides ladies with high performance wear for hiking and running.

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This all-female company’s thoughtful design includes pockets for your phone and a whistle for solo treks away from the campsite. For colder evenings, check out their “Baby it’s Cold Outside” pants. Keeping time: Headquartered in Encinitas, local favorite Nixon makes “The Mission” in partnership with Qualcomm and Google to handle all of your outdoor adventures. Giving you live weather conditions and activity tracking, this customizable watch is rugged and water-resistant for wet days and jumping into waterfall pools. Sunscreen: Keep the sun’s rays at bay with organic Coola sunscreen and Liplux lip balm, based in Carlsbad. Started in Bonsall in 2002, the brand is the darling of celebrities, resorts, and the LA Galaxy. Staying Warm: Cozy up your tent with the Diva Blanket by Prana, a sherpa lined snuggler with a water repellent reverse side for wet weather conditions. The sustainable company also based in Carlsbad, offers a variety of performance wear for hiking trails and snoozing in the tent. They have great outdoor gear too!

What to drink when glamping Beer: Grab Pure Project’s Miir growlers full of their refreshing Sensei kolsch and Evangeline gose with grapefruit for post-hiking, or their nature-inspired La Vie en Rose saison with hibiscus and honey. The Miir growler won the rugged backpacking test by, superbly retaining coldness, carbonation, and flavor. Juice and Nonalcoholic Beverages: No need to bring your juicer along, Suja Juice, the go-to organic beverage for San Diegans has your wake-up call covered. With a dizzying and colorful array of cold pressed juices, smoothies, probiotic waters, and drinking vinegars, you will be refreshed and revived. After a long hike, boost your energy and restore antioxidants while throwing back a refreshing and probiotic cherry kombucha from Bootstrap Kombucha. Stop by their tasting room and fill your growler on your way out of town. Wine: LJ Crafted Wines offer a sustainable and camp-friendly choice with their wine growler and bottle redemption program. Choose from a variety of reds, whites, and rosé for an elegant evening by the campfire. Water: No plastic bottles in glamping! Reuse or purchase an extra Miir growler or LJ Crafted Wines growler. If you must use plastic bottles, find locally purified bottled water from SolarRain. The PET1 plastic bottles are biodegradable, BPA free, and do not leach impurities into their water. 44

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What to eat when glamping Gourmet Food To Go: Stop by Girard Gourmet for a weenieon-a-stick-free glamping experience. Using organic produce from their farm in Julian, François and Diana Goedhuys offer a variety of breakfast pastries, sandwiches, salads, and hot meals. Look no further than Pop Pie Co. for perfectly portable, savory or sweet personal pies. The University Heights eatery will fulfill all of your pie fantasies with flaky crusts and exciting fillings. Breakfast pies are served until noon and vegan options are always available. Make sure to get a matchata (matcha+horchata) to sip on immediately. Grill: Order a frenched rack of lamb from The Heart and Trotter Butchery in North Park to marinate, grill and enjoy with that great red from LJ’s. Their whole chickens are beautiful too, and the butcher can break it down so it’s easier to throw on the grill. Small batch, handcrafted sausages from the Meat Men will be highly satisfactory snacks to go along with late night stories by the campfire. You can find these sausages at Venissimo Cheese shops and farmers’ markets throughout the county.

Snacks: Local company Bhu Fit, offers organic protein bars in three versions to fit every lifestyle. “Vegan” bars contain pea protein, “Paleo” utilizes egg white protein, and “Primal” incorporates grass-fed whey. Bhu, a Sanskrit word meaning “of the Earth,” has flavors including Chocolate Tart Cherry Pistachio, Dark Salted Caramel Pecan and Apple Chunk Cinnamon. Using monk fruit as a sweetener instead of sugar, Bhu Fit keeps the glycemic index low for optimal balance out in nature.

coconut chips for a sweet trailside reboot including flavors dark chocolate, honey-roasted and toasted natural. Pet Food: Taking along the pups? Grab the highest quality dehydrated whole grain or grain free food from East Village’s own The Honest Kitchen. thehonestkitchen. com

And finally, memories… Don’t leave home without your GoPro. This wildly successful brand, based in Carlsbad, has taken the world by storm with its all-weather, all-terrain ability to capture your most memorable, action-packed, outdoor moments.

Keep your energy sustained with Chosen Foods Bites with Chia for a protein packed snack on the trail.

Happy Glamping!

The brainchild of former Miss California USA Carrie Prejean and her NFL linebacker husband Kyle Boller, Phive Bar works on nature’s own ratio of PHI. Their organic superfood bars are from an ancient recipe and will keep you energized for long hikes...or laying in a hammock. Coconut Beach offers a line of non-GMO, gluten-free, dairy free


Laurie Delk has over 20 years of experience in the beverage and hospitality industries, and has been featured on the covers and pages of local and national publications for her expertise in craft beer, wine, and cocktails. She is currently the drink and art writer for Pacific Magazine, the Marketing of Wine instructor at San Diego State University, and is pursuing a Masters of Science degree in Nutrition.



So tell us a thing or two about what is important to you.

Reader Survey Go to to answer a short survey.

Edible San Diego is seeking new

sales team members. We have set our sights high for 2017! Be a part of this dynamic local treasure. Contact Katie Stokes at

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{Local Marketplace}



Delivers organic produce to your door from family farms in Capay and Imperial Valley, CA, weekly, biweekly, every third or fourth week deliveries. No seasonal commitment required. Customize your box. $15 off first box. Sign up for home delivery with promo code “eathealthy.” • • 800-796-6009 •


Sunday, 9-1 at La Jolla Elementary school on Girard. A great community success story! All proceeds benefit the school. Fresh produce, food court, local artisans and entertainment. 7335 Girard Ave. at Genter. • 858-454-1699 •

Sunday, April 23 from 9am to 5pm on Main Street downtown, celebrate Fallbrook’s agricultural heritage at this street fair style community festival. Free admission! Guacamole contest, children’s car race, festival beer and margarita garden, live music, avocados galore and more! • Mar 5, Apr 2 & May 14. Celebrate the amazing food of Baja California and the delicious wines of the Valle de Guadalupe at this culinary event in the beautiful La Cocina Que Canta, the Kitchen that Sings, in the heart of Rancho La Puerta, and the nearby organic farm. • 800-443-7565 •


Bring your own beer or wine and get ready for fun, great food and to learn about seafood from top San Diego chefs. Events held in the Catalina Offshore Products warehouse benefit San Diego children and charities in need. Produced by Specialty Produce and Catalina Offshore Products. •




Friday, 3-6pm fall/winter, 3-7pm spring/summer. Over 50 vendors in La Mesa Village, corner of Spring St. and University • • 619-249-9395 •


Sunday, 10-2 at Paul Ecke Central School, 185 Union St. off Vulcan in Leucadia. A big weekend farmers market with just about everything. Knife sharpening often. • 858-272-7054 •


Sun 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown fruits, veggies and herbs, eggs, meat, honey, artisan foods, hot food and entertainment. Located just off I-15 at Via Rancho Pkwy, Escondido •


Thur, 9am-1pm, rain or shine at 300 No. Coast Hwy. Certified fresh, locally grown fruits, veggies and flowers, hot food, baked goods and crafts. • • 619-249-9395 •




Sun 9:30am–2pm. Lovely morning market in the Fairbanks Ranch area, modeled on the town square concept. Local farmers, artisanal food, fresh flowers, crafters, live music, kids booth and more! 16079 San Dieguito Rd. Rancho Santa Fe 92067 • 619743-4263 •


Not so ordinary produce, herbs, ornamentals and raw honey from certified farmer/producer in Rancho Penasquitos backyard farm. Find them at North SD (Sikes Adobe) (Sun), Escondido (Tue), UTC (Thur) and Rancho Bernardo (Fri) farmers’ markets. •

Mar 25, Apr 22 & May 13, Saturdays at the Ranch, one day spa and culinary advertures that “create a taste of the peace and tranquility in a beautiful, natural setting that everyone craves and needs.” Price includes 50 minute massage. Only about an hour from San Diego. • 877-440-7778 • Learn to create Italian cuisine from Chefs Accursio and Brian through this intimate, hands-on experience in Solare’s commercial kitchen, Every other Saturday at 10am. Italian style coffee and pastry served, and Italian wine for students interested in “cooking with wine.” Class size limited to 10. $75 619-270-9670


Farming 101: Introduction to Small-scale Regenerative Farming, Mar 25 – May 6, 2x/week. Seed Production Workshop w/ Organic Seed Alliance, Mar 19, 11-5. Check calendar for Monthly Open House Potluck, 4-9pm, donations accepted, $5 to partcipate, $3/slice of pizza from their outdoor pizza oven! Tours, field trips and venue rental. •


Veteran owned and operated farm in National City producing organically grown, heirloom fruits, vegetables and herbs. Design your own box, buy a farmshare, and lots more options. 1430 E 24th St. National City, 91950 • • 858-848-6914 • March-April 2017


Dickinson Farm Stand & Tour, Sat, Mar 11, Apr 8 & May 13 at 2pm (1430 E 24th St. National City, 91950); Farm Stand at Machete Beer House (2325 Highland Ave.), Mondays, 7-9pm; Farm Stand at National City Chamber of Commerce (901 National City Blvd.) every 2nd Tues & 3rd Thur, 10am-12pm. • 858-848-6914 • Mar 19-21, 11am-4pm daily. Passion, meet Profit. Want to start a new farmers’ market business, maximize your farm’s sales at markets, solve market management challenges or grow your food business at markets and beyond? Come to the InTents Conference produced by San Diego Markets. • 1936 Quivira Way • Grow@ • 619-233-3901 •

edible San Diego


Find eveything you need here, including meat. Sponsored by the Escondido Arts Partnership. Tues 2:30-6pm year round on Grand Ave. between Juniper and Kalmia. • 760-480-4101 •

A unique farm-to-table dining experience at A.R. Valentien at The Lodge at Torrey Pines. This intimate communal meal is on the terrace overlooking the 18th hole of the Torrey Pines Golf Course. Executive Chef Jeff Jackson and Chef de Cuisine Kelli Crosson present dishes carefully paired with wines. • 858-777-6635 •


Join us in thanking these advertisers for their local and sustainable ethic by supporting them with your business.



Weekly farmers’ markets: Linda Vista, 6900 Linda Vista Rd. (Thur, 2-7, and 2-6 in winter); and City Heights, Wightman St. between Fairmount & 43rd (Sat, 9-1). WIC and EBT Market Bucks accepted. • 760-580-0116 •


Robust farmers’markets with great selections at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7); North Park Thursday at No. Park Way & 30th, (Thu, 3-7:30); and Little Italy Mercato, Cedar St. (Sat, 8-2). All accept EBT. PB and NP also accept WIC. Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 •


Freshly picked organic and sustainably sourced produce, much of it local. Great iPhone and Android app 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 •


{Local Marketplace}


Wed, 3-6pm, fall/winter, 3-7 spring/summer. Over 50 vendors in Carlsbad Village east of the railroad tracks. • ronlachance@gsws. net • 858-272-7054 •

A casually elegant neighborhood hangout serving classic American comfort food. Organic produce from their own ½-acre garden or purchased locally. Sustainably sourced proteins. 741 W. Washington Street, San Diego • 619-295-6000 •



Well paired food and drink emphasizing small producers and special attention to San Diego terroir. Lunch, brunch, happy hour and a fourcourse Monday night dinner every third Monday of the month. 2219 30th St., South Park 92104 • 619-281-0718 •

Sun from 10am to 3pm at the Valley Fort, 3757 S. Mission Road, Fallbrook. Great atmosphere, vendors and music. • skippaula@ • 951-695-0045 •



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


Mission Hills’ newest neighborhood hangout and casual little sister of The Red Door restaurant. Superb craft cocktails, locally sourced small plates and boutique wines. A fab meeting space. 729 W. Washington Street, San Diego • 619-295-6000 •


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


Perennial “best sushi”pick of many, Harney also has the most aggressive sustainability program of all Southern California restaurants. Original Old Town location: 3964 Harney Street, San Diego • 619-295-3272; Oceanside: 301 Mission Avenue • 760-967-1820 •


Celebrate Baja cuisine and wines at farm-to-table wine dinners at La Cocina Que Canta, Rancho La Puerta’s culinary center in the heart of a six-acre organic garden. • •


The only 7-day-a-week marketplace showcasing the region’s agricultural bounty and international tastes. Explore the exciting variety of culinary creations, organic produce, meats, seafood, cheese, fine wine and craft beer from more than two dozen artisan vendors. Open 11am-7pm (minimum). 2820 Historic Decatur Rd. 92106 •

Our chefs have years of culinary expertise and use the best, freshest ingredients to produce beautifully handcrafted cuisine. 7163 Construction Court, San Diego 92121• 858-527-0226 •


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 •


With 35 years in the business, Flour Power has earned a respected reputation with San Diego’s finest venues and community members. We are partnered with hundreds of local hotels, restaurants, and private venues and can create the ideal cake for any occasion. 2389 Fletcher Parkway, El Cajon, CA 92020 • 619-697-4747 •


Custom cakes and desserts made from scratch with the best ingredients. By appointment only. • 619-356-0536 •


Fresh juices, smoothies, shots and Acai bowls served from a food truck modified to run on propane and a store at 3733 Mission Blvd. San Diego 92109, and 8680 Miralani Dr. Ste. 135 San Diego 92126. Ingredients sourced from local farmers’ markets, and all waste is recycled. • 240-246-5126 •

A nesting pair consumes up to 2000 gophers, rats and mice per year!


Handcrafted botanical skin products lovingly created with healing plant ingredients and packaged in old fashioned amber glass. Cleansers, toners, lotions, creams, masks, scrubs and face oils. All products 100% free of artificial fragrance oils. •



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 •

Installing owl nest boxes in and around your farm, vineyard, garden or homestead is an extremely effective form of pest control and helps restore balance to the environment. 346 Oak Street, Ramona • 760-445-2023 •



Find traditional and modern Vietnamese dishes influenced by the cuisine of China, Cambodia, Laos, Thailand and France, made with fresh local and organic ingredients. Craft beer and fine wine. Space available for a large party or event. 1005 Rosecrans, Suite 101 • 619-487-9844 •


San Diego Magazine 2016 Readers’ Choice for Best Chef (Accursio Lota) & Readers’ and Critics’ Choice for Best Italian Restaurant! Locally sourced ingredients, fresh made pasta, organic produce, sustainably caught fish and hormone-free meat. Great wine list, craft cocktails and beers. Happy hour Tues-Sun, Tues wine specials, Live jazz Thurs. 2820 Roosevelt Rd., Liberty Station, Point Loma • 619-270-9670 •

Fine products for the urban gardener. Hand crafted garden tools, small batch preserves and organic bath & beauty products, waterwise succulents and plants for pollinators, non-GMO seeds, all natural soils, exceptional books and full leaf teas. Tue-Sun, 10-5, closed Mondays. 1021 Rosecrans, Point Loma 92106 • 619-677-2866 •


Specializing in designing and building home vegetable and herb gardens in San Diego County using beautiful and sturdy raised bed boxes and large and small clay ollas for ease of use and water conservation. Do it yourself anywhere, or get complete installation and soil delivery in San Diego County. • •

San Diego’s first juice & smoothie truck Fresh, natural, organic & local beverages Visit us at 3733 Mission Blvd. or our NEW

Miramar store at 8680 Miralani Dr., Suite 135 Mon.-Fri. 7am-5pm • Sat.-Sun. 8am-5pm VEGAN, PALEO, VEGETARIAN GLUTEN- & DAIRY-FREE

240.246.5126 | Juicewavesd #JuiceWavesd #Sippinonzenandjuice March-April 2017

edible San Diego


{Local Marketplace} 262 E. Grand Ave, Escondido




Bustling wholesale and retail seafood market in a working warehouse with fresh sustainably harvested seafood, much of it from local waters. Fri and Sat cooking demos. M-Th, 8-3; Fri-Sat, 8-5; Sun, 8-3. 5202 Lovelock St., San Diego • 619-297-9797 •

Topsoil (specially blended for growing in San Diego), compost and mulch, ready to use or custom blended to your specifications. OMRI listed organic. Biosolids NEVER used. 16111 Old Milky Way, San Diego 92027 • 760-644-3404 (sales); 760-746-4769 (billing & dispatch)• Design, installation and maintenance of edible landscapes for home owners, restaurants and corporate settings. Complete orchard care, composting systems, and detailed organic garden care. They’ll create the garden of your dreams! matr@ • 619-563-5771 •


Educating the next generation of farmers, gardeners and homesteaders. Learn about sustainable farming, permaculture and how to live sustainably. Visit their blog; • •


Tuesday 2:30 - 6 Operated by the Escondido Arts Partnership

Come t o


Stay for


Sustainably raised USDA inspected meats by the cut and CSA. Beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, quali, pheasant & bison. Free range eggs. No hormones, steroids, incremental antibiotics, GMO/soy. Find at SD, Riverside and Orange County farmers’ markets, or at farm by appointment. Farm tours/ internships available. • •


Serving 63,000 children, families and seniors a week, FASD leads the fight against hunger in our region by distributing fresh, nutritious food to those in need. Help build a hunger-free, healthy community by making a gift. 95% of your donation directly funds hunger relief programs in San Diego County. • 858-452-3663 •


Leading advocate for the farm community. Promotes economic Sunday Farmers Market Farmers Market Sunday Farmers Market viability of agriculture balanced with good stewardship of natural Sunday Farmers Market

atthe theValley Valley Fort at Fort at the Valley Fort

resources. Membership open to all, helps your local farmers and has many benefits. SDCFB sponsors four farmers’ markets: College Avenue, Wed, 2-6; Linda Vista, Thur, 2-7; and City Heights, Sat, 9-1. • Open Every Sunday 10am to 3pm 760-745-3023 • 3757 SouthforMission Road Fallbrook CA 92028 more info email:

at the Valley Fort 3757 South Mission Road Fallbrook CA 92028

3757 South Mission Rd. • Fallbrook 3757 South Mission Road Fallbrook CA 92028CA

Open every Sunday Open Every Sunday 10 am to10am 3pmto 3pm vendor info: or 760-390-9726

for more info email: Open Every Sunday 10am to 3pm Vendors contact Paula Little at


Supporting good, clean and fair food in San Diego and Riverside vendor info: or 760-390-9726 counties since 2001. Join the growing national movement to or 951-695-0045 for more info email: reclaim and preserve good food and food traditions. Slow Food Follow us on Facebook: Valley Fort Sunday Farmers Market vendor info: or 760-390-9726 Urban San Diego, Slow Food San Diego and Temecula Valley Slow Valley Fort Sunday Farmers Market Follow us on Facebook: Valley Fort Sunday Farmers MarketFood. • Follow us on Facebook: Valley Fort Sunday Farmers Market


Family owned and operated since 1946. Organic and natural products for your edible garden, trees, shrubs, flowers, succulents and everything you need for their care. Great selection of home canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via Vera Cruz • 760-744-3822 •


Family owned and operated. Stocks the most non-GMO and organic poultry feed choices in San Diego County, and canning supplies, horse feed and tack, livestock, pet food and supplies, hardware, clothing and more. 675 W. Grand Av. Escondido 760-746-7816; 2762 S. Mission Rd. Fallbrook 760-728-1150.

edible San Diego


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 •



Heirloom vegetable, herb and companion flower seeds. Grown sustainably and acclimated to our microclimates and soil conditions. At City Farmers Nursery, In Harmony Herbs, Mighty Hydroponics, Mission Hills Nursery, Progress - South Park, Ramona Hydroponics, San Diego Hydroponics, Summers Past Farms and Walter Andersen Nursery. • 414-797-3726 •



Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 330 A Street, Ste 4, San Diego 92101 • 619-543-9500

March-April 2017


California’s only fully accredited naturopathic medical school offers degrees in Nutrition and Culinary Arts, and a Master of Science in Nutrition for Wellness. Now offering cooking classes! 4106 Sorrento Valley Blvd., San Diego, CA 92121 • 858-246-9700 •



Sunday, April 23 from 9am to 5pm on Main Street downtown, celebrate Fallbrook’s agricultural heritage at this street fair style community festival. Free admission! Guacamole contest, children’s car race, festival beer and margarita garden, live music, avocados galore and more! •


Escape from life’s stress and distractions on a healthy vacation that empowers your true self through integrative wellness. Guests of all ages and fitness levels enjoy exciting, energetic fitness options, delicious organic cuisine and pure fun and relaxation in a tranquil setting in the shadow of Baja California’s mystical Mt. Kuchumaa. • 877-440-7778 •


Escondido may mean “hidden,” but it’s no secret there’s a lot going on there. Just 30 miles northeast of downtown San Diego and 20 minutes from the coast, Escondido is home to beautiful wineries, craft breweries, unique arts and theatre, delicious culinary experiences, a charming and historic downtown, and it has a beautiful climate. Visit Escondido! •


100% estate grown Zinfandel, Sangiovese, Cabernet Franc and Albarino. Picnic on the patio overlooking the vines or warm up by the fireplace this winter inside the rustic tasting room. Open Sat & Sun 11-5pm. 910 Gem Lane, Ramona, 92065 • 760-788-0059 •


Full bodied red wines served from a small, family-run outdoor tasting patio overlooking the vineyard. Estate grown Syrah, Petite Sirah, Cabernet Sauvignon and blends showcase the quality of the RVAVA. 26502 Hwy 78, Ramona • 760-788-6800 •


Pale Ale from Patagonia Provision brewed with two-row barley, organic yeast, organic Chinook, Mosaic and Crystal hops, and Kernza, a perennial grain grown using regenerative agriculture practices. They support “organic regenerative agriculture which restores soil biodiversity, sequesters carbon, and efficiently grows crops without chemical fertilizers or pesticides.” Available at Whole Foods. •


Taste wine, purchase wine by the glass, bottle, case & barrel, become a virtual vintner, winemaker or masterblender, host meetings and meetups, art shows, fundraisers and take classes. 12225 World Trade Dr., Suite P, San Diego 92128. Open Wed & Thur, 2-8pm; Fri, 2-9; Sat, 12-9; Sun, 12-6. Open Mon & Tue for private events only. Wine Clubs • 858-381-2675 •


Beautiful outdoor venue overlooking vineyards and view of Iron Mountain in Ramona. Award winning wines. Wonderful venue for lower budgets. 17677 Rancho de Oro Drive, Ramona CA 92065 760-789-7547 •


Features award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Try their flagship wine, Estate Cabernet Franc. Open by appointment most days. Call ahead to allow them to give you good directions and to confirm availability. • 760-788-4818 •

FARMERS’ MARKETS MONDAY Escondido—Welk Resort # 8860 Lawrence Welk Dr. 3–7 pm, year round 760-651-3630

Seeds @ City Urban Farm 16th & C Sts., San Diego City College 10:30 – 12:30 am (Sept to June)

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

Escondido * Heritage Garden Park Juniper btwn Grand & Valley Pkwy 2:30–6 pm year round 760-480-4101

Mira Mesa * 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 year round 619-279-0032

Pacific Beach Tuesday *# Bayard & Garnet 2–7:30 pm (2–7 pm fall-winter) 619-233-3901

UCSD Town Square

People’s Produce Night Market *#


Pacific Beach

Murrieta *

1655 Euclid Ave. 5–8 pm 619-262-2022

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

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

Santee *#

Valley Center

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

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

Carlton Hills Blvd. & Mast Blvd. 3–7 pm (winter 2:30–6:30 pm) 619-449-8427

Serra Mesa # 3333 Sandrock Rd. 3–7 pm 619-795-3363

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

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

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

Clairemont # 3015 Clairemont Dr. 3–7 pm 619-795-3363

El Cajon #

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

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

Vail Headquarters *

Linda Vista *#

32115 Temecula Pkwy 9 am–1 pm 760-728-7343

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

28246 Lilac Rd. 3–7 pm vccountryfarmersmarket@gmail. com

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

Imperial Beach *# Seacoast Dr. at Pier Plaza Oct-Mar, 12–7 pm; Apr-Sep, 12–7:30 pm

La Mesa Village * Corner of Spring St. & University 2–6 pm year round 619-249-9395

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

Poway *

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

Rancho Penasquitos YMCA 9400 Fairgrove Lane & Salmon River Rd. 9 am–1 pm 858-484-8788

Scripps Ranch 10380 Spring Canyon Rd. & Scripps Poway Parkway 9 am–1:30 pm 858-586-7933

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

Vista *#


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

City Heights *!#


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

Del Mar

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

Upper Shores Park 225 9th Street 1–4 pm 858-465-0013

Hillcrest *

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

North Park Thursday *#

Golden Hill #

La Jolla Open Aire

North Park Way & 30th Street 3–7:30 pm year round 619-233-3901

Oceanside Morning * Pier View Way & Coast Hwy. 101 9 am–1 pm 619-249-9395

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

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

Girard Ave. & Genter 9 am–2 pm 858-454-1699

Little Italy Mercato #*

Leucadia *

W. Cedar St. (Kettner to Front St.) 8 am–2 pm 619-233-3901

185 Union St. & Vulcan St. 10 am–2 pm 858-272-7054

North San Diego / Sikes Adobe # 12655 Sunset Dr. Escondido 10:30 am–3:30 pm year round 858-735-5311

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

Santa Ysabel 21887 Washington St. Hwy 78 and 79 12pm–4 pm 760-782-9202

Solana Beach 410 to 444 South Cedros Ave. 12–5 pm 858-755-0444

Valley Fort - Fallbrook 3757 South Mission Rd., Fallbrook 10 am –3 pm 951-695-0045

*M  arket vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # Market vendors accept EBT (Electronic Benefit Transfer) ! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks. All San Diego County markets listed except SDSU, Seeds @ City, and Valley Fort Sunday are certified by the County Agricultural Commissioner. Visit and click on “Farmer’s Market’s” for more complete information and links to farmers’ market websites.




SIP. SHOP. SAVOR. AE Floral ∙ Baker & Olive ∙ Bottlecraft ∙ Cane Patch Kitchen ∙ Cecilia’s Taqueria ∙ Crafted Baked Goods ∙ FishBone Kitchen ∙ Fully Loaded Juice ∙ Grape Smuggler Howlistic ∙ Le Parfait Paris ∙ Liberty Meat Shop ∙ Local Greens ∙ Lolli San Diego Sweets ∙ Mama Made Thai ∙ Mastiff Sausage Company ∙ Mess Hall ∙ Pacific Provisions Paraná Empanadas ∙ Pasta Design ∙ Pi Bar ∙ Roast ∙ Scooped by MooTime ∙ Stuffed! ∙ Venissimo Cheese ∙ The WestBean Coffee Roasters ∙ Wicked Maine Lobster


ESD 40 March-April 2017  

Gardening and the Great Outdoors

ESD 40 March-April 2017  

Gardening and the Great Outdoors