ESD 41 May-June 2017

Member of Edible Communities

Good food. Good drink. Good read. • No. 41 • May-June 2017

The Sustainable Home

Local Timber Straw Bale Construction Exploring Oceanside Passive Rainwater Harvesting

May-June 2017

CONTENTS

DEPARTMENTS

TWO CENTS

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COVER ART BY RD RICCOBONI

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TIDBITS 4

LOCAL TALENT: CHEF DAVIN WAITE OF WRENCH & RODENT SEABASSTROPUB

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KITCHEN KNOW-HOW: OLD RAGS ARE THE NEW PAPER TOWELS

10

THE GOOD EARTH: GRANGETTO FAMILY

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DAY TRIPPER: DISCOVER OCEANSIDE’S THRIVING FOOD AND BREW SCENE

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RESOURCES & ADVERTISERS

37

FARMERS’ MARKETS

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FEATURES

SAN DIEGO URBAN TIMBER

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FEELING BERRY PEACHY!

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IF THESE WALLS COULD TALK

23

SAVING AND USING RAINWATER— 27 THE PASSIVE WAY

LOVING LOCAL AND MAKING A SPASH!

Custom furniture made by San Diego Urban Timber.

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{Two Cents} Our covers tell a story The old adage about not judging a book by its cover is usually good advice, but it’s a new day for Edible San Diego. We are featuring the art of San Diego County artists on our six covers this year as something different, authentically local, and as a way to connect with new readers. We can be playful, creative and inclusive with our covers, just like each of us can choose to try new things.

Speaking of new things, we hope you enjoy our second round of the Day Tripper community feature, accompanied by some Oceanside advertisers who want you to know about them when you come to visit. Also new is a feature on our Splash Event, a new way for Edible San Diego to thank the companies who choose to advertise with us. Our advertisers provide you with resources you want to know about and help us serve you better. Thank you to the advertisers, friends and guests who helped us “make a splash” with our goals and progress for 2017.

Did you know that Edible San Diego has been contributing to a meaningful dialogue about food and wellness in San Diego County for almost nine years? These changes that I am introducing to the company are part of my own personal and professional journey, and they come with a purpose.

After five decades and a bit on this planet, I’ve come to see how interconnected things are.

This issue’s theme of Sustainable Home gives us tools and inspiration to practice conscious self care as we connect with the earth and each other in new ways. Like Mary Oliver’s poem “Wild Geese” reminds us, every day the “soft animal of our body” asks to be fed, to rest, to play, to work, and it seeks to serve us in all the ways we demand. Taking care of our bodies and those of our loved ones is a positive act that we can practice whatever the circumstance of our lives.

In other words, what we put in our mouths and on our bodies every day matters. Our health affects how we live our lives with our families and directly impacts our regional food economy here in San Diego County. We are all connected. So many issues that have seemed separate are actually coming together more than ever before. This is a good trend because as humans, our capacity to act reflects the stories we listen to and tell.

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Join me in sharing the stories about local food and businesses that take the wellbeing of our planet to heart. They will continue to grace the pages—paper and digital—of Edible San Diego even as we feel our oats and kick up our heels a bit. Here’s to you, dear reader, and to all of us collectively. We need each other to thrive.

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1 year $33, 2 years $54, 3 years $72 Subscribe online at ediblesandiego.com or send your information (name, street address, city, state and zip code) and check made payable to Edible San Diego

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May-June 2017

edible Communities 2011 James Beard Foundation Publication of the Year

MEMBER OF EDIBLE COMMUNITIES

CONTRIBUTORS

CONTACT

Jane Billis Edible San Diego Aimee Della Bitta P.O. Box 83549 Mark Carter San Diego, CA 92138 Stephanie Casey 619-756-7292 Chris Rov Costa info@ediblesandiego.com Laurie Delk ediblesandiego.com Aaron Epstein ADVERTISING Rob Forsythe For information about Anastacia Grenda rates and deadlines, Paul Hormick contact Katie at Lauren Mahan 619-756-7292 Jill Richardson advertise@ Vincent Rossi ediblesandiego.com Susan Russo Matt Steiger No part of this publication may be PUBLISHER used without written Katie Stokes permission of the publisher. © 2017 EDITORS All rights reserved.

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

Michelle Honig, Copy Editor

DESIGNER Riley Davenport

COVER ART RD Riccoboni CORRECTION: We regret that we erred on the name of Union Kitchen and Tap in our March-April issue, mistakenly calling it Union Kitchen and Bar. Our apologies to Union Kitchen and Tap and to Chef LIna.

Cover Art by R.D. Riccoboni R.D. Riccoboni is an innovative American-born painter (California, 1960) influenced by his early years living in the Connecticut suburbs of New York City. A self-taught artist, Riccoboni began painting at age four when he got into his mother’s paint-by-numbers. The artist credits encouragement by family and teachers in public school for his drive and inspiration that has led the way to his success as a best-selling author, speaker and inspirational visionary. From 2007 to 2015, his popular Beacon Artworks studio and Gallery was located in Old Town San Diego State Historic Park. The artist resides and paints in San Diego, California.

Fridays are FRESH in La Mesa!

Riccoboni’s paintings on canvas and paper depict his travels and local interests. Subjects include California landscape, cityscape, portraiture, street-scenes, public events, and everyday happenings and friends. With a style evocative of the Impressionists and a palette derived from bold and vibrant colors, Riccoboni‘s internationally recognized work represents community and a sense of place in a positive and life affirming manner. He captures the spirit of San Diego in his effervescent portrayals of local scenes and has been described as “a cultural heritage storyteller in paint” who often depicts historic sites to promote and visually preserve them.

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“ What drives and inspires me is a passion for forward thinking. I pick up on the positive and beautiful vibrations of color, contrast, perspective and spirit that surround our daily lives and create art with a mission that is trail blazing for others. I hope my art work will trigger inspiration and happiness in you to create and make the world a better place starting right in our own neighborhoods, whether you are the creator, the appreciator or both.” ~R.D. Riccoboni

@lmmarket May-June 2017

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{Tidbits} Catalina’s Choice Canned Tuna: Reviving San Diego’s tuna industry roots

“We are resurrecting San Diego’s tuna industry one fish at a time,” explains company spokesperson Tommy Gomes, a sustainable seafood advocate whose Portuguese-fisherman roots go back more than a century.

“By canning any unsold product, we are ensuring the sustainability of this precious

local resource,” adds owner Dave Rudie, who established family-owned Catalina Offshore Products in 1977. Catalina’s Choice canned tuna will be available through local wholesalers, retailers and restaurants, and will also be included in selected school lunch programs.

Photo courtesy of Catalina Offshore Products

Catalina Offshore Products, one of the largest buyers of local seafood, has announced the launch of a new line of locally sourced canned tuna.

~Lauren Mahan Catalina Offshore Products 619.297.9797 catalinaop.com

Catherine Reid: The Bee Whisperer of Palomar Mountain

Tap Truck delivers locally crafted beverages to your next event

It was supposedly Einstein who said something to the effect that, if the bees die, we all die. And notably, bee populations in the US have decreased by as much as 70% in some areas.

It was in 2015 that long-time friends Taylor Steers, a microbiology graduate with a penchant for brewing, and San Diego barbecue caterer Corbin O’Reilly (corbinsq.com) decided to parlay their shared appreciation for vintage cars into a new and very unique culinary truck venture.

One Valley Center woman—Catherine Reid—has taken it upon herself to see that our remaining bees are protected and given a place to flourish at local growers. “I use a custom vacuum system to carefully remove the bees and transfer them to their new hive,” she explains. “I then collect the honeycomb, which contains their food and larvae, and transfer that as well.”

A true advocate for the planet, Reid offers both removal and relocation services to North County residents free of charge, although donations are gratefully accepted.

“As a brewery sales rep, I am literally ‘tapped in’ to the local craft beer scene in San Diego, which includes over 120 microbreweries,” says Steers. “Our vision was to evolve the food truck concept into a classic-car inspired catering business featuring both beer and wine.

Our original—and most popular—is a ’52 Chevy panel truck, for which O’Reilly had to beef up the suspension to accommodate the beer kegs inside.” ~Lauren Mahan Tap Truck 805.458.3683 taptrucksd.com

Photo by Lauren Mahan

~Lauren Mahan CSREID72@yahoo.com 760.215.0981 Photo courtesy of Tap Truck

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FOOD FOR THOUGHT

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Saturdays at The Ranch create a taste of the peace and tranquility that everyone craves and needs. I hope to go back to The Ranch as often as possible.

Experience Bastyr Saturday, April 22 10AM

–Tanya Devernoe

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May-June 2017

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{Local Talent}

Turning the Tide in Oceanside Inventive sushi chef Davin Waite feeds customers and community

By Jane Bills Photography by Chris Rov Costa

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“A

ny chance we get to bash a taboo, we’ll do it,” says Chef Davin Waite with a subversive grin. For starters, he named his Oceanside sushi bar Wrench & Rodent Seabasstropub (a tribute to his British lineage and the country’s affection for giving quirky names to eateries). The décor isn’t spare and sleek to convey the typical Japanese dedication to cleanliness, but dark and dank like a well-seasoned Irish pub, complete with a Clash poster and a “Keep Oceanside Sketchy” sticker on the wall. The platter they place in front of you to hold your soy sauce was once the front end of a skateboard.

This Sid-and-Nancy approach to sushi may keep some purists away, but on any given visit you will see a close-knit group of Davin Waite fans—many in the restaurant industry themselves—slap each other’s backs and catch up over a cold craft beer while their favorite dishes file out of the kitchen like dominoes. And once you taste the sublimely tender pieces of tuna and salmon nigiri that alternate with more esoteric offerings like fish sperm chowder and swordfish bone marrow shots laced with tangerine oil, you

begin to understand the draw. Waite turns the typical sushi experience on its head, and it’s just plain fun.

It also doesn’t hurt that the quality of ingredients he seeks out is beyond reproach.

Eighty percent of his produce comes from local organic purveyors like Cyclops Farm, Specialty Produce, and even a middle school garden a few blocks away. A sustainability advocate, Waite introduces diners to seafood options that aren’t being compromised by overfishing, like slow-smoked monchong ribs that he seasons to taste like pork and serves with a spot-on barbecue sauce made from blackberries and habanero. He buys “ugly produce” that might otherwise be rejected by chefs and grocers from the burgeoning startup Save Good Food.

This goes hand in hand with a goal of zero food waste that both he and his wife, Jessica (a vegan who runs the front of the house), are always brainstorming about, like two tops that never stop spinning. At their adjacent ramen shop—The Whet Noodle—duck bones form the base of a house-made broth in which the meat mingles with pickled radish,

scallion, shiitake and fish cake. The duck fat is used to roast carrots garnished with a pesto made from carrot tops, which also usually never make it past the chopping board.

Scraps go to the family dogs, and servers are told to pour leftover drinking water on the plants, not down the drain.

To top it off, the Waites are constantly cooking for free at fundraising events like the monthly Water Bill Dinners at Luke Girling’s Cyclops Farms, facilitating the construction of more gardens at Oceanside schools, and once driving through the night to speak in Sacramento on behalf of the Visit Oceanside tourism council. In terms of community support, it might be time to get past the funny name and pull up a seat in front of a skateboard plate.

D

Jane Bills is a former editor at Travel + Leisure magazine and the chair of communications for the Berry Good Food Foundation, a nonprofit organization that aims to connect consumers with their local food sources and build a more sustainable food system in San Diego and Baja.

Recipes by Chef Davin Waite

HONEY SRIRACHA GREENS Makes two appetizer portions

For the greens:

For the sauce:

10 cups chopped broccoli, cauliflower, or Brussels sprouts leaves (save the ribs for the next recipe)

⅓ cup honey (substitute agave nectar for vegan preparation) 1 tablespoon Sriracha

½ cup diced bacon In a large sauté pan, cook bacon until slightly crispy.*

⅓ cup soy sauce Gently heat ingredients in a small saucepan to melt the honey into the sauce.

Sautée leaves in bacon fat to soften, about 2 ½ minutes.

Add the honey sauce and toss until greens are evenly coated. * Substitute bacon with 1 tablespoon butter for vegetarians or olive oil for vegans.

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SEARED FISH WITH SMOKED VEGETABLE RIB PESTO Makes two entrée portions

4 cloves garlic

For the pesto:

½ cup Parmesan cheese

Lightly smoke the leftover vegetable ribs from the previous recipe for 10 minutes in a smoker, careful not to let them brown. If you do not have a smoker, roast them over low heat on a barbecue. Chill in the refrigerator.

½ cup toasted walnuts

In a blender combine: 6 cups chopped, smoked, chilled vegetable ribs 1 cup apple cider vinegar 1 cup evaporated sugar cane (or light brown sugar) ½ cup orange juice 8

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1 teaspoon pink peppercorns 1 teaspoon green peppercorns Salt to taste, keeping in mind the saltiness of the Parmesan cheese For the fish:

In a sauté pan on high heat, warm the olive oil. Once the oil starts to crackle, quickly sear the fish on all four sides, 30 to 45 seconds per side. Set fish on paper towels and let cool for a minute. Cut fish against the grain into bite-size slices. Plate the fish on a dollop of pesto and garnish with diced heirloom tomato.

There will be pesto left over. Save it for future use or enjoy it with cooked pasta.

12 ounces fish (ono, salmon, opah or monchong) 1 tablespoon olive oil 1 heirloom tomato

For more mouthwatering recipes, visit ediblesandiego.com/recipes.

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{Kitchen Know-How}

Old Rags are the New Paper Towels

By Stephanie M. Casey

C

onsider this: you don’t need paper towels in your house. No, really!

Sure, they’re biodegradable so, as far as household materials go, they are not the biggest offender. But they are made from trees, come wrapped in plastic film and are shipped in massive diesel-chugging vehicles that suck up fuel and expel fumes. And, you simply don’t need them.

Several years ago, I was at a friend’s house and spilled something. After looking all over for paper towels, I asked where they were. He said, “I try not to have unnecessary paper, here’s a rag.” It was something I had never considered.

Disposable paper towels were the norm for my whole life. We used them everywhere, especially in kitchens and bathrooms.

So, I decided to try a household change.

Instead of throwing away worn cotton t-shirts or flannel sheets, I cut them into rags (when doing this, a pair of fabric scissors is your friend). I keep a pile under my bathroom and kitchen sinks,

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and that’s what I grab for all clean ups.

They get tossed into a basket for future washing. If a mess is especially distasteful, I just throw the rag in the trash. That old t-shirt was headed there anyway. It just got a little more use first!

As a bonus, cotton doesn’t leave any residue or fall apart like paper can.

Combined with white distilled vinegar and water (50/50 and add in a few drops of your favorite essential oil), you’ve got yourself a super eco-friendly, nontoxic, and very inexpensive cleaning system. I’ve even started to use rags to wash dishes instead of buying, using and disposing of sponges. It’s been a few years now and I genuinely never find myself needing paper towels. Give it a try!

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Stephanie lived in Southern California for years but currently calls Texas home where she spreads good vibes via lovageinc.com, poollightsmusic.com and realfinefood.com.

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San Diego Urban Timber

By Paul Hormick Photography by Chris Rov Costa

T

here are logs. Lots of them. Grey from being out in the weather, they stretch from one end of the parking lot to the other. Some are as big around as oil drums. Dan Herbst stands by some recently cut planks, his feet planted in plenty of sawdust. “This would all be going to the landfill,” he says.

Also standing in sawdust is Jessica Van Arsdale who, together with Herbst, helms San Diego Urban Timber, their company which creates high quality furniture and other household items from locally sourced trees. Instead of going to the landfill, these large, weathered logs will be crafted into chairs, benches, tables, and other household items.

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All the logs are from eucalyptus, sycamore, pepper trees, Torrey pines, and other trees that have been felled in and around San Diego. Herbst is even familiar with exactly where many of the trees came from. “This is a UCSD tree right here,” he says.

Other towns and cities such as Seattle, Washington; Detroit, Michigan; and Eugene, Oregon have seen the advantages of harvesting trees from their urban and suburban areas. San Diego Urban Timber is one of one only two woodworking companies that use locally harvested trees. At first, Herbst found trees by getting to know local arborists and checking on Craigslist. Now, a lot of their contacts will let him and Van Arsdale know when a tree is coming down.

Like their loose-knit supply chain, all of San Diego Urban Timber’s customers find them informally by word of mouth. Many customers have seen their handcrafted items at the Design in Wood exhibition at the San Diego County Fair, where San Diego Urban Timber won a blue ribbon last year. The entire store of Gracie James in La Jolla was created and installed by them. And they also recently completed a public art installation for the Stuart Collection at UCSD in collaboration with composer John Luther Adams.

“We mill the wood as soon as possible,” says Herbst. After that, patience is the rule. Before the wood can be used, it dries in the open air for a year. It is then kilned for an additional three weeks. This drying process is routine for all timber— it strengthens the wood and eliminates shrinkage once it is put to use.

Trained as a painter and sculptor, Herbst has a degree in fine arts from UCLA and had been on a full scholarship at UCSD graduate school. “But I knew within a month that the program and I weren’t meant for each other,” he says. He left the program and worked for a year helping his uncle remodel his house. “While I was working for him, we focused on using reclaimed wood.”

Years later, Herbst was driving down the interstate when he saw Caltrans clear-cutting everything along the roadway, with huge trees splayed out in every direction. When he stopped and asked about the fate of the logs, the workers told him that they were headed for the

Patience is also the rule before the trees are cut down, particularly for eucalyptus. The Australian trees were first brought to Southern California to provide a local source of wood. The trees were harvested after 20 years with paltry results, cracking and easily twisting. They thenceforth undeservedly gained the reputation as a “trash tree,” unusable except for firewood or mulching. “They’re not mature at 20 years,” Herbst says. “They need to grow for 50 or 60 years before they’re harvested. In Australia, where they let them grow, they’ll use them for railroad ties, then use them for something else after that. If you let the wood mature, it’ll last for eons.”

Herbst explains that almost any type of wood can be used for any interior purpose; a coffee table can be made of eucalyptus, sycamore, or Torrey pine. San Diego Urban Timber uses almost all the wood they harvest, with about 15 percent going to other local woodworkers and furniture makers.

Top: Custom furniture. Below: Jessica Van Arsdale and Dan Herbst in their workshop.

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landfill. Something clicked that moment for him. “I’ve always been interested in using material that other people don’t value,” he says.

Everything is Custom Built It is usually through email that prospective customers contact San Diego Urban Timber. After pricing, folks come by the shop to discuss design options. Herbst says, “Through this process we try to help form the concept. We guide people through relevant options. Sometimes too many choices can be overwhelming.” Van Arsdale emphasizes that the customer is king. “We are super open to dialogue,” she says. “We put on other people’s lives and build from that perspective. Not everybody is interested in the fact that our wood is local. Many of our customers just want quality.”

Some customers call about a tree that has been felled in their front yard or back lot and ask that it be made into a table or other piece of furniture. For others, having a table or chair made at San Diego Urban Timber is one of their first signs of success. “We have people come to us. They have gone to school, gotten the job, and now we make them their first piece of adult furniture,” says Van Arsdale.

Van Arsdale, who has previously worked as a counselor and a holistic health practitioner, has been part of San Diego Urban Timber for four years and just became a full partner this year.

She describes her relationship with Herbst’s as being “art, heart, and business partners.” She says, “Our business model is based on honesty and integrity. An honest price and we stand behind our product. We have good times with the people who come to us for their furniture. This business model brings success on many levels.”

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Wood in various stages of development fills San Diego Urban Timber’s shop. Looking something like a giant’s jigsaw puzzle, Van Arsdale shows off a table of avocado wood that was being made for Jason Mraz. The singer-songwriter has an avocado orchard, where San Diego Urban Timber salvages wood from stumped or drought stricken trees. Mraz then sells these exclusive products to raise money for his foundation that supports local artisans and their businesses.

With plenty of orders coming in, Herbst and Van Arsdale anticipate expanding the size of their shop. As some municipalities cannot sell the trees felled on their land, the future may also see them working in some way with a nonprofit as a way of expanding the supply of wood available for local harvesting. The couple is also interested in educating others on the advantages of urban forestry.

Van Arsdale runs her hand over a table receiving its finishing touches. “We love our customers,” she says. “There is no downside to this business model.”

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San Diego Urban Timber jess@sdurbantimber.com 619-207-4084 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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Feeling Berry Peachy

By Laurie Delk

T

here are few greater gustatory pleasures than biting into a ripe, juicy peach, its sweet nectar rolling down your chin. The glorious fuzzy fruit is a treasure trove of vitamins and minerals, and has a range of health benefits. Vitamins A, C, E, and several B vitamins are present, including thiamine, niacin, and folate. Lutein, the carotenoid in peaches, has been shown to protect the retina from macular degeneration, reduce nuclear cataracts, and even produce anti-inflammatory effects on skin damage caused from harmful UVB rays. The minerals potassium, calcium, magnesium, iron, and zinc provide a wealth of positive benefits, including stress relief from magnesium and boosted immune system and anti-aging properties from zinc. Peaches can also aid digestion as an alkaline and fiber-rich fruit, and flush toxins from the liver.

“ There’s your Karma ripe as peaches.” ~Jack Kerouac, Desolation Angels FARMERS’ MARKETS Know your local farmers and get the inside scoop when they will have their ripest peaches. Growers have different picking times and practices, so find out what works for you.

COLOR While there can be variation in color, (some areas will be lighter due to leaf shading and less sunlight), look for vibrant color overall and avoid green tones.

PRESS, DON’T SQUEEZE Peaches bruise easily, so don’t squeeze them like a stress ball. Gently press around the area of the stem. If it gives, it’s ready. If not, give it a few days or use in salads.

TASTE Look for farmers and roadside stands with tasting displays. If they don’t offer, ask nicely.

When you have a variety of peaches available, you want to know if the white peaches or the yellow peaches are juiciest or perfect for your cobbler or homemade ice cream.

Are peaches difficult to grow in San Diego?

According to the San Diego Edible Garden Society, the problem with growing peaches in San Diego’s coastal area is the paucity of warm summer days. However, horticulturists have been developing cultivars, and the news is very promising for several varieties. If you are interested in growing, try the Donut Peach, Red Baron, Ventura, and August Pride for a range in ripening choices. For earlier ripening varieties, look for Desert Gold, Florida Prince, and Tropic Snow, which all ripen in May. Inland areas with hotter summer days will produce good quality fruit.

Local Eats 333 Pacific: Go beachside in Oceanside with a cottage cheese panna cotta served with warm roasted peach compote, cracked black pepper, and pistachio shortbread.

Drinks Cusp Dining & Drinks: Overlook the Pacific while sipping their aged vin de pêche, a housemade brandywine made with local peaches and peach leaves, served neat as an apéritif.

How to pick the perfect peach

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Queenstown Public House: Want something refreshing without a lot of fuss?

Keep it light with their Peach Basil Sangria, made with Pinot Grigio, fresh peaches, basil, and Champagne.

“ And the running blackberry would adorn the parlors of heaven, and the narrowest hinge in my hand puts to scorn all machinery.”

THE PALLONE Tea lovers will toast this cleverly crafted cocktail, served in a cold “pallone,” the Italian word for flask.

3 ounces Benchmark Bourbon

~ Walt Whitman, Song of Myself

2 ¾ ounces freshly pressed blackberry juice ½ ounce Earl Grey tea simple syrup

From the epic lines of Walt Whitman to Gordon Lightfoot’s Blackberry Wine lyrics, the glossy blackberry has beguiled fruit lovers for generations. With its tartly sweet flavor and magnificient purple juice, the blackberry stands apart from the raspberry and blueberry with a distinctive character and tannin.

Blackberries are rich in Vitamin C and are bursting with bioflavonoids, containing one of the highest antioxidant levels among fruits. With a history dating back to the Romans and Greeks, the blackberry was once referred to as the “gout berry” for its medicinal effects. Its abundance of anthocyanins may help inhibit tumor growth and reduce the risk of heart disease, including atherosclerosis and stroke. The leaves have long been used in teas for digestive health, sore throat, and to treat inflammation. They can also be used in tinctures for topical application for wound healing. However, blackberry tea is not recommended for pregnant women and children.

Can anyone grow blackberries?

The San Diego Edible Garden Society gives encouraging news, stating blackberries are easy to grow, given basic water requirements and a sturdy trellis system. They recommend thornless varieties and offer eight possible choices for successful growing in San Diego, including Apache, Black Diamond, and Triple Crown. While blackberries won’t produce the first year, each year after will give you delicious, aromatic blackberries.

¾ ounce fresh lemon juice

Recipe contributed by Barbusa. barbusa.com ice cream. With the changing climate, check with your farmers’ markets for early arrivals in May.

dose blackberry lemon cake made with fresh blackberries, lemon ginger curd, and blackberry cassis sauce.

STEHLY FARMS

Local Drinks

Each year, Jerome and Noel Stehly host a Blackberry U-Pick for locals to select their own juicy blackberries. Look for them to appear in their Bay Park and Kensington storefronts (check for dates at stehlyfarmsorganics.com).

Fig Tree Café, Liberty Station: As natural as peanut butter and jelly, blackberries and Bourbon are a match made in cocktail heaven. Try the simple BBC (Bourbon Blackberry Collins) made with Maker’s 46 Bourbon, fresh blackberries, lemon, cane sugar and soda.

Local Eats

Where to Find FARMERS’ MARKETS AND FARMS According to the San Diego Farm Bureau, blackberries peak in June and July, so mark your calendar for summer pies, jams, and

Extraordinary Desserts, Little Italy: Lovely and elegant, the blackberry blueberry cheesecake trifle layers white chocolate mousse, vanilla pound cake, cheesecake, fresh blackberries and blueberries, with hazelnut almond pralines. It arrives on your plate topped with whipped cream and fresh flowers.

The Prado, Balboa Park: Try not to skip dinner before indulging in their double

D

Laurie Delk is a lover of all things wine, craft beer, and cocktail related in the San Diego scene.

Currently, she is the West Coast Sales Director for Brewer-Clifton and Palmina, sustainable wineries that are dedicated to vegan practices and natural fermentations. She is also the weekly craft beer and cocktail columnist for the local magazine DiscoverSD. Her life and travels around the globe have given her a deep appreciation of local food and drink culture.

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{The Good Earth}

T

he Grangetto family’s roots grow deep in San Diego County, literally and figuratively.

Family members have been farming in San Diego County for three generations now, beginning with an Italian immigrant couple who came to California in 1913. Those immigrant ancestors started out growing grapes, but, dealing first with Prohibition and then the Great Depression, they soon moved toward growing other produce as well. Their son Edward helped make ends meet by working and managing groves for others in addition to working on his own family’s farm.

Edward was clearly a striver—by 1938 he’d earned a bachelor’s degree in horticulture from the University of California, Davis while continuing his farm work.

In 1940, Edward married Josie Ann Dunn.

They raised three children—daughter Julie and sons Edward, Jr. and Kevin. Edward, Sr. continued farming and expanding farming-related businesses. Along with grove management, he’d begun selling crop oils and fertilizers to other farmers. That business evolved in 1952 into Grangetto’s Farm and Garden Supply.

Grangetto Family– Reflecting the Changing Face of County Agriculture

By Vincent Rossi

Edward, Sr. died in 2007 at the age of 93.

His legacy is an enduring family farming operation and farm and garden business that has grown from its original Escondido store to four locations across San Diego County. Following in their father’s footsteps, Eddie works in the farm and garden business four days a week and runs Grangetto Ranches with his wife Kathleen the rest of the time, while his brother Kevin runs the farm and garden business.

“You couldn’t ask for a better mentor or a better father-in-law,” said Eddie of his father’s guidance. “He is the cornerstone of everything we have today and that has been created since he passed away.”

In a 2006 article in The San Diego UnionTribune, Kevin Grangetto spoke of the strong work ethic his father taught him and his siblings: “We started out stocking

Photography by Chris Rov Costa

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“ What makes us unique is that growers at any level can come and get knowledgeable advice from people who are actual farmers. Whether they have two fruit trees or 2,000 acres, we specialize in helping people bring to fruition whatever it is they’re trying to grow.” ~Kevin Grangetto

the shelves, watering the orange trees or picking avocados from the family farm. We worked our way up from the basic process.”

The overlapping of the two businesses reflects the continuing interests of the family, carrying on Ed, Sr.’s vision. He set an example by always working both in the fields and at the stores, keeping his hands in operations even after formally retiring in 1981. Kevin said his father believed in staying “a few steps ahead of the industry.” This meant adjusting to the transformation of the county from predominantly agricultural to residential development. At the same time, they recognized that urbanites and suburbanites represented a new segment for their farm and garden business.

While they’d started out selling only to wholesale customers, a separate building was erected next to the original Escondido store in the early 1970s. This was the beginning of the company’s retail division, supplying farm products to individual homeowners and hobbyist gardeners alongside the traditional growers and landscapers served by the commercial-wholesale division.

This format was successful and repeated as new branch stores were opened in Valley Center in the late 1970s, Encinitas in 1985, and Fallbrook in 1995. “We try to get geographically closer to our customers,” Kevin said. “Within 10 to 15 miles.” He said the customer breakdown today was “75 percent commercial, 25 percent retail for homeowners.” He added that things had “incrementally increased on the retail side” but “our bread and butter” remains the commercial customer base. Still, Kevin made it clear they’re dedicated to offering quality products and personal service to all of their customers, wholesale and retail.

“What makes us unique is that growers at any level can come and get knowledgeable advice from people who are actual farmers. Whether they have two fruit trees or 2,000 acres, we specialize in helping people bring to fruition whatever it is they’re trying to grow.”

Taking the lead from their father and staying ahead of trends in agriculture, the Grangetto brothers have incorporated products and practices geared toward organic and sustainable farming. In addition to conventional fertilizers and pesticides, they sell eco-friendly and organic products. Among the workshops they regularly offer is 20

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May-June 2017

Master Arborist Gary Walker, “the tree whisper,” regularly shops at Grangetto’s for his clients.

one on rainwater harvesting, also offering rainwater harvesting and conservation systems for sale.

The family’s continued love of farming is reflected in their ranch, where Eddie is working to develop a distinct brand of locally grown avocados to better compete with imported brands. At the same time, he is a founding member and one of the leaders of EGAP (Escondido Growers for Agricultural Preservation).

EGAP’s work was profiled in an article in Edible San Diego’s November-December 2015 issue.

Of the customers at the farm and garden supply store, Eddie said, “The thing about having a ranch is I can tell people what I’m experiencing. If you can bring the practical experience, growers like that.” Of his work running the farm and with EGAP, he talked about preserving farmland in order to offer people who are not farmers more contact with nature.

“Agriculture,” said Eddie, “is beautiful. It really is Escondido’s personality. On a Sunday, people are not going to go out driving in a tech area.”

D

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 biweekly 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.

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If These Walls Could Talk San Diego contractor uses straw bales and other natural materials to build sustainable homes.

By Anastacia Grenda Photos courtesy of Simple Construct

T

here’s a secret hidden within the walls of Brian and Susan Fallgren’s Campo home. What looks like a single-story adobe ranch style typical of our region’s history is actually a structure on the growing forefront of sustainable home design. You see, the walls are fashioned from thick straw bales and sealed with natural clay and lime plasters—no drywall, no conventional insulation, and no paint.

“Physically, it’s a very pleasant building to live in,” says Susan Fallgren. “It’s toxin free.

You certainly have greater soundproofing.

It stays pretty much at 72 degrees no matter how cold or hot it is outside. The sustainable materials aren’t much more expensive than conventional ones. And it’s gratifying to live in an aesthetically pleasing home.”

The 1,600 square foot house is the fruition of a longtime dream for the Fallgrens, who say they couldn’t have realized their vision without Simple Construct, a San Diegobased design-and-build construction company owned by Rebecca Tasker and Mike Long.

“I don’t think we could have asked for better partners,” Susan Fallgren says.

☞

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“They were so invested in what we wanted to do they would take an idea we had and make it better. Every day was exciting.”

Drew Hubbell and advocate Bob Bolles.

Seeing the “big, fuzzy Legos” appealed to the artist and environmentalist in Tasker, so she found a contractor starting a straw bale project to work for. Her excitement overflowed in the stories she’d tell Long each night, and he left his job in art supply retail management to work with them. After the contractor’s health deteriorated, Tasker and Long found they were comfortable managing projects and decided to form their own company.

Big, Fuzzy Legos Homebuilding may have seemed an unlikely career for Tasker, who studied art and managed a gallery on the East Coast before moving to San Diego with Long in 2003. “I wasn’t making anything anymore, so we pulled up stakes and it gave me the chance to throw around the question of what I wanted to do,” she says. “And some part of me always wanted to build a house.” Despite being a 30 year old woman with no construction experience, she got a job in construction as a laborer and the experience was eye opening.

“I was shocked by how wasteful it was,” she says. “I was not eco-conscious before, but I was the one who took stuff to the dump. I was sitting in a line of 100 other trucks all filled with 2-by-4s going into a hole in the ground and it was the biggest lightbulb for me, so I started looking around at other options.”

A niche is carved into the wall to provide a place to feature artwork.

She found one on the internet, where she discovered a photo of one of San Diego’s first straw bale homes. In 1992, the state of California banned rice farmers from burning the straw waste from their crops. To create an alternative method of disposal, the state passed the first straw-bale construction guidelines in 1995, which were followed by the formation of the California Straw Building Association. As the industry took shape, San Diego got its first straw bale buildings, led by pioneers such as architect

Comfort and Health Simple Construct specializes in the use of straw bale and natural clay and lime plasters to design and build energy efficient, sustainable homes, room additions, granny flats, and other types of structures.

“When we started 10 years ago, if you mentioned straw bale to people, they’d say, ‘What is that?’ or maybe make some silly joke about the Three Little Pigs,” Tasker says. “But recently more and more people say they’ve heard of it. With these homes, the bottom line comes down to comfort and health.

Left: Straw bales are stacked to form the walls. Right: A chainsaw is used to trim and shape the bales and to carve holes for electrical installation.

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These homes are thermally comfortable because the straw bales act as insulation and the clay plaster absorbs moisture and moderates humidity in the house. And because these are (natural) materials, they are inherently nontoxic.”

Simple Construct sources its straw from a wheat farm in Imperial Valley. The plasters are locally made from natural elements such as sand, clay, and water and have zero volatile organic compounds. While the construction costs vary depending on project size and specs, Tasker says they’re comparable to the cost of building a traditional home. The big financial benefit comes from the savings on energy bills— owners rarely have to power up their heating or air conditioning systems because the walls are naturally insulated with built-in temperature control.

Straw bales are practical in other ways too. Bales densely packed together and covered in the plaster are highly fire resistance. The plaster—and carefully planned design—prevents the straw from getting wet and rotting. Straw bale construction is also less attractive to pests, such as termites and rodents.

Design and Build Tasker’s and Long’s art backgrounds come in handy with the design process.

“Our training has given us the ability to see what the finished product will look like when it’s still on paper; we can picture ourselves in the house,” Long says.

Tasker adds that sculpting the plasters and carving curves and other shapes into the bales with a chainsaw makes the structures “the canvas of our art now.”

The couple also encourages moderate square footage and the use of other ecofriendly materials in a home’s design and work with a team of collaborators focused on sustainability.

Once the design is done and the permits obtained, a post-and-beam structure is erected and the roof is installed. The bales are then laid out horizontally in a running bond pattern to create sturdy walls and a chainsaw is used to create holes in the bales for electrical installation. Once the walls are fully supported, they are covered in plaster.

The construction phase of a straw bale home attracts interest from crowds of people. At a recent project in Solana Beach, Long said so many people driving by stopped to ask questions that he and Tasker put up signs explaining the basics of straw bale construction.

Homeowner Susan Fallgren adds, “We had neighbors walk by and ask questions about our home. The county inspector had never done a straw bale home before and was fascinated. People really enjoyed watching the process.”

When possible, Tasker and Long capitalize on the interest by holding open houses and hands-on workshops during builds. Through those educational efforts and their construction projects, Simple Construct plays an important role in sustainable housing, says Josh Robinson, director of the San Diego Sustainable Living Institute. According to Robinson, “Simple Construct offers the community of San Diego a housing option that is not only nontoxic, uses renewable and natural building materials, and is highly insulated, but also has timeless and beautiful qualities. Their work showcases one of the legal avenues that people can use to build homes from materials found all around us: clay, sand, and straw.”

D

For more information on Simple Construct or find out about future workshops, visit simpleconstruct.net Anastacia Grenda is a freelance writer and editor who covers health, wellness, and the arts, among other topics. She lives with her family in Encinitas.

Top: Fireplace built into the wall of the Hummel straw bale home, Fallbrook.

Center: Construction of the first straw bale home in San Diego, Borrego Springs.

Bottom: Living room of the Fallgren net zero energy straw bale home, Campo.

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Saving and Using Rainwater—the Passive Way

By Jill Richardson Photography by Mark Carter In a year of average rainfall in San Diego, an impressive 12,000 gallons of water fall on the roof of a 2,000 square foot house.

But then where does it go?

For many of us, it runs off our sloped yards and clay soil, down the driveway, and ultimately into the sewer. It’s wasted.

And if it takes pollutants with it into our waterways, it’s worse than wasted.

Just one inch of water falling on an acre adds up to 27,000 gallons of water. “It doesn’t seem like we get a lot of rain, and then it rains and a lot of it runs off,” says Josh Robinson, director of the San Diego Sustainable Living Institute and a designer at Ecology Artisans.

“If you look at San Diego as a whole and you kind of look at the square footage of the area, we actually receive more rainfall in a year than all of the residents of San Diego consume in a year. There are huge amounts of water falling down and often it’s misappropriated.”

How do we capture that water and put it to work for us?

A simple ditch can be an effective way to channel and slow down rainwater runoff, allowing it to be absorbed into the soil.

That’s what Robinson aimed to teach when I first heard him speak about passive rainwater harvesting several years ago at a San Diego Permaculture Convergence.

To start, he gave a demonstration with a watering can and a muffin tin.

First, he held the muffin tin upside down, explaining that this is how our neighborhoods are designed so that the water runs off. He poured water on the muffin tin from the watering can, and the

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water mostly ran off. He then explained that when we achieve passive rainwater harvesting, our yards can be more like the muffin tin right side up. When he poured water on it again, the depression in the tin for each muffin held water.

because you don’t want mosquitoes. And you probably don’t want standing water near your home’s foundation at all.

Second, you do not want erosion, which can occur if you direct too much water into too small an area and it runs off quickly, taking soil with it.

With a potential 12,000 gallons of water per year or more falling on a roof and more on other nonpermeable surfaces like patios and sidewalks, each home receives far more water than it can capture in a 50 gallon rain barrel.

And while one can invest in larger (and more expensive) rain barrels, passive rainwater harvesting is another option to consider.

Essentially, Robinson explains, passive rainwater is “when you’re harvesting rainwater without using tanks and just using the soil itself as your tank.” When he does this on his own property or helps a client do so, he begins with a few questions.

He’ll start first by asking, what are you trying to achieve? You might not be able to get a bumper crop of tomatoes all summer with only passive methods, but passive rainwater harvesting can work very well for native plants, fruit trees, and other perennials.

Second, Robinson will look at the yard itself and work out where they need to move water from and to. What is the square

Passive rainwater harvesting does not necessarily require major earthworks.

Often, less is more.

This parkway has notches in the curb that allow runoff from the street to be redirected to the green area and absorbed into the soil

footage of the nonpermeable surfaces, like roofs? How much water could it potentially receive? What about the square footage of the soil that will receive the water?

After that, he considers the type of soil.

Water seeps through sandy soils quickly, but much more slowly through heavy clay soils.

There are two scenarios one must work to avoid.

First, you don’t want to end up with pools of standing water for more than three days,

“What we’re really trying to do is slow water down, spread it into the areas we want it, and sink it into the ground,” says Robinson.

While it can require earthworks, Robinson says he’s “coming to realize that the least amount we can do can almost be better.”

That can mean simply building up the soil, because soils rich in organic matter can absorb more water than depleted soils. “To build soil, you need food for the microorganisms,” organic matter rich in nitrogen and carbon, “and you need water,” he says. “Any soil, once you start getting compost and mulch in there will begin to act like loam, and that’s what we want.”

Robinson continues, offering other simple strategies. “Maybe mulching can prevent evaporation and runoff. Or maybe burying

Josh Robinson of Ecology Artisans points out how simply putting mulch on the ground helps the soil retain water.

Coastal Roots Farm in Encinitas uses terracing to help retain rainwater.

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a few logs or some rocks and blocking that flow of water so it can’t just run down hill. I’m also moving towards vegetative strategies, like planting sedge grasses or shrubs that would also block that flow of runoff. So if those work, great.”

If not, that’s when he begins to examine the topography of the area to consider swales and berms or other options.

No matter what, when passive rainwater harvesting, it’s important to plan for overflows.

You can also integrate passive rainwater harvesting into other water-wise plans, such as using greywater, planting native plants or succulents, shading, mulching, or the more conventional type of rainwater harvesting done with a tank.

After taking Robinson’s workshop, in which he unveiled an ambitious design that included a pond, several overflow pools, and a channel that led water to ultimately spread out over a fan shaped area as it went down a slope, I put a much simpler mini strategy in place in my apartment’s tiny front yard.

I simply dug a ditch along the contour of land and filled it with straw mulch, placing the soil I removed on the downhill side of

A break in the retaining wall allows water to flow through to the garden.

the ditch to create a berm. I planted either side of the ditch with plants like rosemary that can handle both wet and dry periods during the year. Then, over the course of two years, I tossed in my coffee grounds, and let the rainwater run down my yard and into my tiny swale.

When I moved out, I was both delighted and sad to discover I was leaving fantastic loamy soil that had built up in my ditch in just that short period of time, and during the height of the drought.

for more information should check Brad Lancaster’s website (harvestingrainwater. com) or his books, two volumes called Rainwater Harvesting for Drylands and Beyond. If doing it yourself seems daunting, you can hire a contractor like Ecology Artisans that specializes in sustainable landscape design.

D

Jill Richardson is a writer who focuses on sustainable agriculture. She is passionate about San Diego ecology and currently working on her PhD in sociology.

Robinson recommends that those looking

This home garden uses mulch and retaining walls to trap and retain water.

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Discover Oceanside’s thriving food and brew scene

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By Aaron Epstein

DOWNTOWN 54

CHULA VISTA CORONADO CAMPO

IMPERIAL BEACH

n our last issue (March-April), I took you to North County San Diego for a brief tour of the intriguing city of Escondido. This time around, we’ll journey west from Escondido to the coast to check out the happenings in Oceanside.

Like much of the county, Oceanside is emerging from its military history and growing into a dynamic, diverse community. With a population of more than 175,690 (U.S Census Bureau 2015 estimate), it’s the third largest city in the county. And in recent years, Oceanside has seen an influx of residents from various walks of life who yearn to live in relative proximity to the ocean without paying the astronomical premiums of points further south, such as Del Mar and La Jolla.

I began my own research into the local scene with the usual question: where do all these folks go out to dine?

When I first visited Oceanside several years ago, it seemed that the only culinary game in town was The Flying Pig, a member of the Slow Food Movement that claims the title of “The Original North County San Diego Farm-to-Table Pub.” In 2013 they were joined by Wrench & Rodent Seabasstropub, an outside-the-box sushi shop by Chef Davin Waite. (For more on Waite, check out the “Local Talent” column of this issue.) Waite further stoked the fire with the opening of his ramen house, the Whet Noodle. But others have since fanned the flames. Oceanside now has more quality restaurants than one can sample in a day trip.

Photo courtesy of Visit Oceanside.

I

* NOT TO SCALE

Revisit Day Tripper’s exploration of Escondido in our March-April 2017 digital edition.

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Photo courtesy of Visit Oceanside.

Photo courtesy of Visit Oceanside.

Photo by Chris Rov Costa

Harney Sushi, known for being both delicious and sustainable, will satisfy more traditional sushi enthusiasts. They have earned a list of well-deserved “Best Sushi” accolades over the years so you can’t go wrong dining there. The Privateer Coal Fired Pizza and sister restaurant The Privateer Marketplace & Wine Bar have developed a loyal following, as has 608, which brings hip, modern, farm-to-table cuisine to town.

And craft beer lovers have been thoroughly hooked by Local Tap House & Kitchen, which has 32 beers and ciders on draught, most of which are from close to home.

Oceanside also possesses several breweries worth your time, with Oceanside Ale Works having begun the charge in 2005. Bagby Beer Company, which inhabits an 8,500 square foot space and also serves up tasty plates, was featured in Imbibe Magazine’s 2015 list of “75 People, Places and Flavors that will shape the way you drink.” Breakwater Brewing Company took a gold medal in the 2016 World Beer Cup, and Legacy Brewing Company has taken their success further south with a second location on Miramar Road. Oceanside also hosts Golden Coast Mead, whose noteworthy bottles have attracted attention on both coasts.

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The restaurateurs who are guiding Oceanside’s culinary renaissance pride themselves on showcasing local produce, and when it comes to farming in Oceanside the name on everybody’s lips these days is Luke Girling of Cyclops Farms. Cyclops is the supplier of choice for the burgeoning restaurant community, and Girling has made a name for himself among diners themselves with his monthly “water bill dinners.” These communal meals on the farm, each helmed by a different chef, are intended to entertain, showcase local talents, and raise money for the monthly water bill, which is by far Cyclops’ largest expense.

If none of the water bill dinners fit your schedule, you can also visit the farm stand at Cyclops on Saturday mornings. And to pick up fresh local produce in downtown Oceanside, remember that Thursday is Farmers’ Market day. Vendors set up on the corner of Pier View Way and S. Coast Highway in the morning from 9AM to 1PM and from 5PM to 9PM in the evening on Pier View Way and Tremont St. for the Sunset Market.

Photo by Chris Rov Costa

Clockwise from top left: Harney Sushi delectable, sustainable sushi; sumptuous fare at Bagby Beer company; Local Tap House delicious bites; Wrench & Rodent Seabastropub sashimi.

I would suggest taking the Coaster or the Sprinter to Oceanside and bringing your thirst and a hearty appetite for some of the best examples of local food and drink in the county.

D

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, Grape Collective, and on his own blog, Winedad.com. Aaron was the founding Curator of the groundbreaking Le Metro Wine Club, landing him a place on Imbibe Magazine’s 2015 list of “75 People, Places, and Flavors that will shape the way you drink.”

Loving Local and Making a Splash!

By Aimee Della Bitta

Photos by Rob Forsythe, Chris Rov Costa, and Maria Hesse

When Katie Stokes took the helm as the new publisher and owner of Edible San Diego in January of 2017, she asked herself how she could make this beloved publication even more relevant and instrumental to readers while supporting

the magazine’s growth. The simplified answer was inclusion. Make a concerted, team effort to discover and represent all regions of the county so the diverse community of people that comprise the regional food system are showcased

in every issue, offering readers both information and inspiration on how to eat well in San Diego.

☞

Photo: Chris Rov Costa

To create the strongest foundation for taking this renewed vision forward,

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Bootstrap Kombucha brews authentic kombucha for a refreshing and delicious flavor experience.

ONLY ORGANIC INGREDIENTS FRESH, LOCAL AND ON TAP THROUGHOUT SAN DIEGO AND AT THEIR TASTING ROOM 4085 Pacific Highway, Suite 105B, San Diego 858.683.3490 & 858.746.9960 bootstrapkombucha.com

NOW FEATURING PRIME EVENT SPACE! 1004 North Harbor Drive, San Diego, 92101 619.696.PORK carnitassnackshack.com

Custom made and gourmet hand crafted chocolate delights Contact us today for your wedding or special celebration! ashley@thechocolatelush.com 619-929-0383 May-June 2017

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Edible San Diego wanted to thank its advertisers—innovative San Diego County entrepreneurs and artisans who share Edible’s mission—at a new kind of event designed to “make a splash,” held on April 2nd at Keys Creek Lavender Farm in Valley Center.

The gorgeous spring day was filled with good food and thoughtful conversation about the bright future of Edible San Diego as well as the future of the local food system. Join in on the conversation here: ediblesandiego.com

D

Above: Frank Golbeck of Golden Coast Mead and Katie Stokes, publisher of Edible San Diego.

Right: Refreshing mead.

Photo: Chris Rov Costa

Guests at the celebration wandered the flowering grounds tasting dishes and drinks from Edible San Diego partners: Mendocino Farms, Carnitas Snack Shack, Wild Thyme Catering Company, Wrench & Rodent Seabasstropub, Herb N Donuts, The Chocolate Lush, Quigley Fine Wines, Bootstrap Kombucha, and Golden Coast Mead.

Photo: Maria Hesse

The 8.5 acre farm nestled away in a north county valley served as a quintessential setting for the event. Visiting lavender fields in bloom is something you may expect on a trip to France, but not in your hometown of San Diego, which makes a trip to Keys Creek Farm a unique experience. It is unique local experiences like this that Edible San Diego is eager to tap into and share with its readers.

Aimee is a San Diego-based writer and freelance marketing consultant. She specializes in brand building, on-point promotional copy and creative messaging for editorial and corporate clients. She spends her free time trying out new recipes, hanging out with her two kids and husband, and enjoying the beautiful seaside town she’s happy to call home.

THANK YOU TO OUR 2017 SPLASH VENDORS

Passionate Winemakers Sustainable Vineyards Exclusive Imports

Wrench & Rodent Seabasstropub and Pickled Ginger Catering are putting a fresh, locally sourced spin on sushi and seafood.

Plant based menu options available.

Join us for Wine Wednesdays at our tasting room at 629 Kettner Blvd., 6–9pm.

Upstairs from The Lion’s Share

quigleyfinewines.com • 619-795-7043 34

edible San Diego

May-June 2017

1815 S Coast Highway, Oceanside 92054 seabasstropub.com 760-271-0531

Photo: Bob Forsythe

Photo: Bob Forsythe Photo: Bob Forsythe

Photo: Chris Rov Costa

The Chocolate Lush provided delicious handmade chocolate treats.

The avocado toasts created by Mendocino Farms were superb.

THANK YOU TO OUR 2017 SPLASH VENDORS

Custom crafted donut sandwiches both sweet and savory.

Made to order.

Famous gluten-free yo-nuts with fruit infused dipping sauces.

herbndonuts.com Social: herbndonutssd 13224 Ocean Vista Road 1-866-DONUTS-8

Set on 8 acres of organic lavender, we are a destination for healing and meditation. Here you will find a place of serenity and tranquility to enjoy with loved ones and friends.

12460 Keys Creek Rd Valley Center 92082 kclfarm.com • 760-742-3844 May-June 2017

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Photo: Chris Rov Costa

Photo: Bob Forsythe

Wild Thyme impressed everyone with their creative and sumptuous Budda Bowl buffet.

Photo: Maria Hesse

Photo: Chris Rov Costa

Wrench & Rodent Seabastropub served fresh sushi­—amazing as always!

Carnitas Snack Shack surprised everyone with their nonpork­—but delightful—crab salad with fresh watermelon radish.

Bootstrap Kombucha owners James Farnworth and Susan McMillion refreshed everyone with their light, sparkling beverage.

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 advertise@ediblesandiego.com.

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edible San Diego

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Dominick Fiume

{Resources & Advertisers}

Real Estate Broker

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

330 A Street, Ste 4 EVENTS San Diego, Ca 92101

ARTISAN TABLE AT A.R. VALENTIEN

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 CalBRE No. 01017892 present dishes carefully paired with wines. • 858-777-6635 • LodgeTorreyPines.com

619-543-9500

your own box, buy a farmshare, and lots more options. 1430 E 24th St. National City, 91950 • hello@dickinson.farm • 858-8486914 • dickinson.farm

ESCONDIDO CERTIFIED FARMERS’ MARKET

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 • EscondidoArts.org

FARM FRESH TO YOU

Delivers organic produce to your door from family farms in Capay and San Diego and Imperial Counties, 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.” contactus@ farmfreshtoyou.com • info@kclfarm.com • 800-796-6009 • FarmFreshToYou.com

BRUNCH WINE BAZAAR AT RANCHO LA PUERTA

May 14, June 18 & 19. 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) and the nearby organic farm, in the heart of Rancho La Puerta. • 800-443-7565 • RanchoLaPuerta.com

COLLABORATION KITCHEN

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

LA JOLLA OPEN AIRE MARKET

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 • LaJollaMarket.com

LA MESA VILLAGE FARMERS’ MARKET

COOKING CLASSES AT SOLARE RISTORANTE

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

DICKINSON FARM

Grow Eat Feed – An Urban Farm Sunday Supper, May 22, 4-8pm; Dickinson Farm Stand & Tour, Sat, May 13 at 2pm (1430 E 24th St. National City, 91950); Farm Stand at National City Chamber of Commerce (901 National City Blvd.) May 18, June 13 & 15, 10am-12pm. • 858-848-6914 • DickinsonFarm.com

FARMERS, FRIENDS AND FISHERMEN X

Sunday, June 25, 4:30-9:30pm at The Red Door Family Garden in La Mesa. Play in the garden and savor the summer harvest with The Red Door’s favorite farmers, ranchers, fishermen and winemakers. Enjoy the splendor of all that is growing in June.

Info here: facebook.com/events/298201700614256/

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

LEUCADIA FARMERS’ MARKET

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 • leucadia101.com

{Local Marketplace} Kitchen Need A Safe Facelift?

Loving your new copper core cookware but not so much your kitchen walls?

Time to spruce up with Safecoat.

We are the healthy paint choice and have been for 30 years.

San Diego Metro

Colorama Paint 619.297.4421 La Jolla

Meanley & Sons Hardware 858.454.6101 Safecoat - Building A Healthier World

san diego seed company Locally and Naturally Grown Heirloom Seeds

NORTH SAN DIEGO/SIKES ADOBE CERTIFIED FARMERS’ MARKET

Since 2011 in San Pasqual Valley, Sun 10:30am-3:30pm year round, rain or shine. Fresh, locally grown produce, pastured eggs, raw honey, plants, read-to-eat & take home foods. 100% San Diego County producers. A traditional, old fashioned farmers market. Supports the preservation & restoration of Sikes Adobe Historic Farmstead. EBT/credit cards. I-15 at Via Rancho Pkwy, Escondido • 858-735-5311 • NSDCFM.com

OCEANSIDE MORNING FARMERS’ MARKET

O’SIDE FEAST

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. • outbackfarm@sbcglobal.net • 619-249-9395 • MainStreetOceanside.com

Saturday, May 20, 3 to 7pm. The ultimate farm-to-table experience in the beautiful agricultural neighborhood of South Morro Hills in Oceanside. Sample fare from Oceanside’s hottest chefs, brewers and winemakers, enjoy live music, browse farm stands with local produce and gourmet products, and learn about Oceanside’s vision for agritourism, an initiative to preserve farmland and to support farm-to-table, table-to-farm sustainable food systems. • VisitOceanside.org/oside-feast/

www.sdseedco.com

RANCHO SANTA FE FARMERS’ MARKET

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 • RanchoSantaFeFarmersMarket.com

SATURDAYS AT THE RANCH - RANCHO LA PUERTA

May 13, June 17 & July 22. 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 • RanchoLaPuerta.com

ARTISAN AROMATHERAPY SKINCARE

RFB FAMILY FARM & APIARIES

Small scale beekeeping and honey production with beehives placed on small family farms in northern San Diego County.

Not-so-ordinary, locally grown produce and plants from a small, Rancho Penasquitos backyard family farm. Exclusive producer of “PQ Backyard Honey.” Find RFB in the Certified Producers sections of select local farmers markets. • RFBFamilyFarm.com

WILD WILLOW FARM

Full calendar of classes for gardeners and farmers alike. 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. • WildWillowFarm.org

SD COUNTY FARM BUREAU FARMERS’ MARKETS

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 • SDFarmBureau.org

FARMS, FARMERS’ MARKETS & PRODUCE DISTRIBUTION SERVICES

SAN DIEGO MARKETS

DICKINSON FARM

Veteran owned and operated farm in National City producing organically grown, heirloom fruits, vegetables and herbs. Design

Robust farmers’ markets with great selections at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7); North Park Thursday

www.ShopLenus.com May-June 2017

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{Local Marketplace}

The Rose wine bar + bottle shop

boutique wines - private events good food - good vibes 2219 30th St. South Park

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 • SanDiegoMarkets.com

SPECIALTY PRODUCE

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 • SpecialtyProduce.com

STATE STREET FARMERS’ MARKET IN CARLSBAD VILLAGE

Convenient midweek market. 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 • CarlsbadVillage.com

SUNDAY FARMERS’ MARKET AT VALLEY FORT

open 7 days a week www.therosewinebar.com 619 281 0718

Woof ’n Rose Winery RAMONA VALLEY

Specializing in red wines made only from estate grown and Ramona Valley grapes.

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

RESTAURANTS, FOODIE DESTINATIONS & CATERING A.R. VALENTIEN

Experience the art of fine dining in an elegant timbered room overlooking the 18th hole of the Torrey Pines Golf Course. Market driven and seasonal cuisine. For a really special experience, reserve a seat at the Artisan Table on Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 • LodgeTorreyPines.com

BAR BY RED DOOR

National and international award-winning wine.

SHOP.

Stay fo

LUNCHr !

HARNEY SUSHI AND HARNEY SUSHI OCEANSIDE

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 • HarneySushi.com

LA COCINA QUE CANTA AT RANCHO LA PUERTA

Sunday Market SundayFarmers Farmers Sunday Farmers Market Market LIBERTY PUBLIC MARKET unday Farmers Market at the Valley Fort at Fort at the the Valley Valley Fort The only 7-day-a-week marketplace showcasing the region’s at the Valley Fort 3757 South Mission Road Fallbrook CA 92028

agricultural bounty and international tastes. Explore the exciting variety of culinary creations, organic produce, meats, seafood, Open Every Sunday 10am to 3pm cheese, fine wine and craft beer from more than two dozen 3757 SouthforMission Road Fallbrook CA 92028 more info email: vffarmfresh@gmail.com artisan vendors. Open 11am-7pm (minimum). 2820 Historic vendor info: Jeanniehathaway2011@gmail.com or 760-390-9726 for more info email: vffarmfresh@gmail.com Decatur Rd. 92106 • LibertyPublicMarket.com

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

Open every Sunday Open Every Sunday 10 am to10am 3pmto 3pm

Follow us on Facebook: Valley Fort Sunday Farmers Market

vendor info: Jeanniehathaway2011@gmail.com or 760-390-9726

skippaula@verizon.net or 951-695-0045 for more info email: vffarmfresh@gmail.com

MENDOCINO FARMS SANDWICH MARKET

People, passion, purpose. More than just a place to get a great sandwich. Coming soon to Del Mar. 8795 Villa La Jolla Dr., La Follow us on Facebook: Valley Fort Sunday Farmers Market Jolla • 858-731-8130 • MendocinoFarms.com

FollowJeanniehathaway2011@gmail.com us on Facebook: Valley Fort Sunday Farmers Market endor info: or 760-390-9726 Valley Fort Sunday Farmers Market

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THE ROSE WINE BAR & BOTTLE SHOP

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

WRENCH & RODENT SEABASSTROPUB

SPECIALTY FOOD, DRINK & OTHER PRODUCTS

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. • events@lacocinaquecanta. net • LaCocinaQueCantaEvents.com

Open Every Sunday 10am to 3pm Vendors contact Paula Little at

THE RED DOOR RESTAURANT AND WINE BAR

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 • TheRedDoorSD.com

BURGER LOUNGE

Slow food inspired, pork-centric American cuisine, snacks and locally sourced craft beers. • 2632 University, San Diego 619294-PORK • Embarcadero: 1004 No. Harbor Dr. 619-696-PORK • CarnitasSnackShack.com

Come t o

SOLARE RISTORANTE & LOUNGE

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 • SolareLounge.com

Impeccably sourced fish and ingredients and Chef Davin Waite’s fertile, limitless imagination are a winning combination. 1815 S. Coast Hwy, Oceanside • 760-271-0531 • SeaBassTroPub.com

CARNITAS SNACK SHACK

steve@woofnrose.com 760-788-4818 Woofnrose.com

SEASIDE PHO AND GRILL

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 • SeasidePho.com

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 • barbyreddoorsd.com 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. • BurgerLounge.com

Tasting veranda open Sat. & Sun. and by appointment.

MITCH’S SEAFOOD

Casual waterfront dining in the historic fishing neighborhood of Point Loma, serving up locally caught seafood with a view of the bay and the San Diego sportfishing fleet. 1403 Scott Street, San Diego • 619-222-8787 • MitchsSeafood.co

BOOTSTRAP KOMBUCHA

Brewed in small batches with only the freshest organic ingredients and a passion for health and nutrition. 4805 Pacific Hwy, Ste. 105B 92110. M-F, 3:30-7:30pm; Sat, 1-6pm. • 858683-3490 • BootstrapKombucha.comWI

ESCOGELATO

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 • EscoGelato.com

HERB’N DONUTS

Made to order, custom crafted donuts made healthier with organic fresh fruits and herbs. Sweet or savory, gluten-free YoNuts, donut sandwiches. • 866-366-8878 • eddie@herbndonuts. com • HerbnDonuts.com

JUICE WAVE SAN DIEGO

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 • JuiceWaveSD.com

LENUS SKIN CARE PRODUCTS

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. • ShopLenus.com

THE CHOCOLATE LUSH

Always handmade, always amazing. ashley@thechocolatelush. com • TheChocolateLush.com

Dominick Fiume

GARDEN, LANDSCAPING, FARM & RANCH Real Estate Broker RESOURCES 330 A Street, BARNSte OWL 4BOXES

{Local Marketplace}

MEAT DA-LE RANCH

Sustainably raised USDA inspected meats by the cut and CSA. Beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, quail, 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. • da-le-ranch.com • dave@da-le-ranch.com

Installing owl nest boxes in and around your farm, vineyard,

San Diego, Caor92101 garden homestead is an extremely effective form of pest

control and helps restore balance to the environment. 346 Oak Street, Ramona • 760-445-2023 • BarnOwlBoxes.com

EN CONCORDIA 619-543-9500

Fine products for the urban gardener. Hand crafted garden tools,

CalBRE No.small 01017892 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 • enconcordia.com

GOOD HEALTH GARDENS

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. • GoodHealthSD@gmail.com • GoodHealthGardens.com

ORGANIZATIONS FEEDING SAN DIEGO

Serving 63,000 children, families and seniors a week, FSD 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 • FeedingSanDiego.org

Dominick Fiume Real Estate Broker 1228 University Ave Ste 200 San Diego 92103

619-543-9500 CalBRE No. 01017892

SAN DIEGO COUNTY FARM BUREAU

GREEN THUMB SUPER GARDEN CENTER

Family owned and operated since 1946. Find a coupon on page 9.

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 • SuperGarden.com

HAWTHORNE COUNTRY STORE

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. • HawthorneCountryStore.com

PATAGONIA PROVISIONS

Fruit + Almond Bars are made only from organic fruit, nuts, seeds and juice. Careful sourcing helps us create a bar that’s delicious and ideal fuel for any activity. They support “organic regenerative agriculture which restores soil biodiversity, sequesters carbon, and efficiently grows crops without chemical fertilizers or pesticides.” Available at Whole Foods. • patagoniaprovisions.com/pages/long-root-ale

Leading advocate for the farm community. Promotes economic viability of agriculture balanced with good stewardship of natural resources. Membership open to all, helps your local farmers and has many benefits. SDCFB sponsors four farmers’ markets: College Avenue, Wed, 2-6; Linda Vista, Thur, 2-7; and City Heights, Sat, 9-1. • 760-745-3023 • SDFarmBureau.org

SLOW FOOD

Supporting good, clean and fair food in San Diego and Riverside counties since 2001. Join the growing national movement to reclaim and preserve good food and food traditions. Slow Food Urban San Diego, Slow Food San Diego and Temecula Valley Slow Food. • SlowFoodUrbanSanDiego.org

REAL ESTATE & HOME PRODUCTS AFM SAFECOAT

Innovator in paint and building products with reduced toxicity to preserve indoor air quality with a complete line of chemically responsible, non-polluting paint and building products that meet the highest performance standards. • 619-239-0321 x110 • AFMSafecoat.com

URBAN DWELLINGS REAL ESTATE

Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 1228 University Ave. Ste. 200 San Diego 92103 • 619-543-9500

SAN DIEGO SEED COMPANY

RESTAURANT SUPPLIES

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 • sandiegoseedcompany.com

SPECIALTY PRODUCE

SAN PASQUAL VALLEY SOILS

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); 760746-4769 (billing & dispatch)• SPVSoils.com

URBAN PLANTATIONS

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@ UrbanPlantations.com • 619-563-5771 • UrbanPlantations.com

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 • SpecialtyProduce.com

262 E. Grand Ave, Escondido escondidofarmersmarket@yahoo.com

SERVICES CHRIS ROV COSTA PHOTOGRAPHY

Photography that reveals the essence and nature of a brand, business, restaurant or place, and that translates the subject into a bright, inspiring and captivating vision, one frame at a time. • 858-699-8267 • ChrisRovCosta.com

SCHOOLS A CHILD’S GARDEN OF THYME

WILD WILLOW FARM & EDUCATION CENTER

Educating the next generation of farmers, gardeners and homesteaders. Learn about sustainable farming, permaculture and how to live sustainably. Visit their blog; theartofagriculture.org • wildwillowfarm@sandiegoroots.org • SanDiegoRoots.org/farm

Provides ideal early childhood experience for children from newborn to five years. Unique garden based programs founded on Waldorf Education principles and curriculum taught by highly experienced Waldorf/LifeWays trained teachers. Programs feature a natural, home-based environment. 710 Eucalyptus St. Oceanside 92054 • 760-722-8487 • AChild’sGardenofThyme.com

Tuesday 2:30 - 6 Operated by the Escondido Arts Partnership May-June 2017

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{Local Marketplace}

BASTYR UNIVERSITY CALIFORNIA

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 • bastyr.edu/california.com

GOLDEN COAST MEAD

SEAFOOD RETAIL

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

CATALINA OFFSHORE PRODUCTS

Authentic, modern meads that delight ecologically conscious and adventurous consumers. 4093 Oceanside Blvd. Oceanside • 760-630-4468 • GoldenCoastMead.comide

DESTINATIONS

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 • KoiZenCellars.com

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 • CatalinaOP.com

KEYS CREEK LAVENDER FARM

Real lavender farm hosts private events, retreats, English High Tea, educational tours, sacred ceremonies, and presents frequent classes and workshops. • 760-742-3844 • KCLFarm.com

RANCHO LA PUERTA

A true European style market

EDWARDS VINEYARD & CELLARS

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 • EdwardsWinery.com

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 • RanchoLaPuerta.com

WINE, BEER & SPIRITS AUTOMATIC BREWING CO.

Located at Blind Lady Ale House, Automatic Brewing produces small, hand-crafted batches of beer using primarily organic ingredients. Mon – Thur, 5pm-12am; Fri – Sun, 11:30am-12am; Last call 11:15pm. 3265 Adams Ave. 92116 • 619-255-2491 • automaticbrewingco.com

KOI ZEN CELLARS

QUIGLEY FINE WINES

Wine importer specializing in small production wines from responsible, sustainable and biodynamic vineyards and wineries in Italy, France, Spain and California. 1551 Fourth Ave., Stte. 101, San Diego • 619-795-7043 • QuigleyFineWines.com

THE ROSE WINE BAR AND BOTTLE SHOP

see RESTAURANTS, FOODIE DESTINATIONS & CATERING

WOOF’N ROSE WINERY

Features award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Try their flagship Estate Cabernet Franc. Open most Saturdays and Sundays, 11-5, and by appointment. Call ahead to allow them to give you good directions and to confirm availability. • 760-788-4818 • WoofNRose.com

CHUPAROSA VINEYARDS

Del Rayo Village Center 16079 San Dieguito Rd. Rancho Santa Fe • 619-743-4263 Sundays, 9:30am –2:00pm ranchosantafefarmersmarket.com

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 • ChuparosaVineyards.com

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40

edible San Diego

May-June 2017

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) cityfarm@sdccd.edu

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

Vail Headquarters * 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

People’s Produce Night Market *# 1655 Euclid Ave. 5–8 pm 619-262-2022

Santee *#

Oceanside Morning *

Pacific Beach

Murrieta *

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

4150 Mission Blvd.

8 am–noon 760-741-3763

SDSU

Poway *

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

Campanile Walkway btw Hepner Hall & Love Library 10 am –3 pm (Sept to June) www.clube3.org

Serra Mesa #

Valley Center

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 # Prescott Promenade on East Main Btw Magnolia & Claydelle Aves.

3–7 pm, year round 619-641-7510 x-277

Liberty Public Farmers Market NEW!!

2820 Historic Decatur Rd 2 – 7 pm 858-272-7054

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

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

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 info@imperialbeachfarmersmarket.org

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

SATURDAY City Heights *!# On Wightman St. btw Fairmount & 43rd St. 9 am–1 pm 760-580-0116

Del Mar

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

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

Rancho 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

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

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

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

La Jolla Open Aire

Golden Hill #

Leucadia *

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

Little Italy Mercato #* W. Cedar St. (Kettner to Front St.) 8 am–2 pm 619-233-3901

Girard Ave. & Genter 9 am–2 pm 858-454-1699 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 ediblesandiego.com and click on “Farmer’s Market’s” for more complete information and links to farmers’ market websites.

MARKET HAPPY HOUR

MON TO FRI | 3 - 6 PM

2820 HISTORIC DECATUR RD LIBERTY STATION

LIBERTYPUBLICMARKET.COM #LIBERTYPUBLICMARKET

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

NEW AT THE MARKET!

NOW OPEN!