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Member of Edible Communities

Celebrating local food culture in San Diego County No. 45 • January-February 2018

Living Local The Little Lion on Sunset Cliffs The Importance of Local Food Unwinding in Encinitas Innovating for Good


Healthy Cooking Classes to Welcome the New Year Warm up your Winter Blues with Spices! Wednesday, January 17 | 6 – 7:30 pm

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Wednesday, February 21 | 6 – 7:30 pm Join us for a dumpling party as we kick off the 2018 Lunar New Year!

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January-February 2018

CONTENTS

DEPARTMENTS

TWO CENTS

2

TIDBITS 4

LOCAL TALENT: COULON SISTERS LITTLE LION

6

SEASONAL RECIPES: HEARTY WINTER SOUPS AND CITRUS SALAD

14

DAY TRIPPER: GETTING DOWN TO EARTH IN ENCINITAS

26

INNOVATING FOR GOOD: NONPROFITS COOK UP CHANGE THROUGH SOCIAL ENTERPRISE

32

EDIBLE READS: ALL HANDS ON DECK: LURE

35

RESOURCES & ADVERTISERS

38

FARMERS’ MARKETS

41

FEATURES

WAYS TO GROW YOUR INVOLVEMENT 9 WITH THE LOCAL FOOD SCENE

10

EATING LOCALLY ON A BUDGET

18

LIVING LA VIDA LOCAL

21

WHY OUR LOCAL PRODUCE SHOULD BE MORE EXPENSIVE

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{Two Cents} Welcoming all the new year brings Happy New Year, and Ta-DA! It’s our birthday! We are kicking off our 10th Anniversary year with a new set of bold editorial themes because Edible San Diego is on a mission to champion all that is local, seasonal, authentic, and healthy in our region. We invite you to connect with our magazine, website, social media, and community partnerships as we explore and celebrate the good stuff all year long.

Photo: Chris Rov Costa

Close to home. That’s what Edible San Diego is all about. Welcome to our Living Local edition—beginning our tenth year by embracing where we are. We want you to become familiar with the entirety of San Diego County and the remarkable people who produce and prepare food in our cities, towns, and countryside. Zeroing in even further, our neighborhoods, families and even our very own bodies reflect the food choices we make every day. Connecting the personal with the global can seem complicated, but we’re here to help, bringing you ingredients for genuinely healthy living. Another special theme this year comes from my background with nonprofits. The story of local food in San Diego County has some heroic characters I’d like you to meet. This year Edible San Diego shines a light all year long on folks in our midst who are changing the rules and the roles in our regional food system. We’re dedicating three stories throughout 2018 to the subject and creating an online directory of food-related nonprofits whose sleevesrolled-up achievements reveal a world with a whole lot more to hope for—because access to healthy food is serious business. Last but not least, as we kick off the New Year, let me re-invite you to join the Edible San Diego community because we are literally here for you. Our resolution is to be at your fingertips and on the tip of your tongue. Tell us what you want to know about local food in all the ways it touches your life—eating at home or out and about; where to shop; cooking inspiration or gardening ideas. You’re original, and so are we. Let’s get this party started! Katie Stokes Publisher, Edible San Diego P.S. As Edible San Diego chaarts a course for the future, thanks to my husband, John Stokes, my best friend, silent partner, cheerleader, and healthy living coconspirator

We deliver! Six great issues a year!

Subscribe online at ediblesandiego.com

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edible Communities 2011 James Beard Foundation Publication of the Year

MEMBER OF EDIBLE COMMUNITIES

CONTRIBUTORS

CONTACT

Ned Bell Edible San Diego Jackie Bryant P.O. Box 83549 Chris Rov Costa San Diego, CA 92138 Bambi Edlund 619-756-7292 Shannon Essa info@ediblesandiego.com Amy Finley ediblesandiego.com Erin Jackson ADVERTISING Annalise Jolley For information about Lauren Lastowka rates and deadlines, Lauren Mahan contact Katie at Elaine Masters 619-756-7292 Martina advertise@ Skjellerudsveen ediblesandiego.com Katie Stokes

PUBLISHER Katie Stokes

EDITORS

Katie Stokes, Executive Editor

No part of this publication may be used without written permission of the publisher. © 2018 All rights reserved.

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


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CalAtlanticHomes.com/SanDiego Seller does not represent/guarantee that the project will be serviced by any particular public school/school district or, once serviced by a particular school/school district, that the same school/school district will service the project for any particular period of time. Eligibility requirements (including geographical) may change over time. You should independently confirm which schools/districts serve the project and learn more information about the school district’s boundary change process prior to executing a purchase contract. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his or her own evaluation of useable area. Prices, plans and terms are effective on the date of publication and subject to change without notice. Hardscape, landscape and other items shown may be decorator suggestions that are not included in the purchase price and availability may vary. *This offer is not transferrable nor is it exchangeable for any other benfit or monetary value. Particpation is optional. Homeowner is responsible for monthly dues and all other incremental charges. CalAtlantic Group, Inc. California Real Estate License No. 01138346. AT221. 11/17


{Tidbits} Domaine Santé Wine Grape Nectars They’re made from California wine grapes, blended and bottled in San Diego, and represent a lower-glycemic index compared to regular sugar (24 versus 100). CEO Emily Josenhans, a nutritionist by trade who cofounded Domaine Santé with husband, certified sommelier Jeff Josenhans, explains: “The complexity of California grapes is what distinguishes our products from agave nectar and other sweeteners that aren’t locally sourced. The grapes are pressed in the traditional way, with the skin on, which gives them their beautiful color. Then, instead of fermenting, we extract the water at a low temperature, in order to maintain the nutritional component.”

Photo courtesy of Domaine Santé

According to Emily, their Bord-O Blanc, which pays homage to its French winemaking inspiration, has a nice acidity to it that works well in cooking and baking, while Bord-O Rouge, more robust in flavor, is more suitable as a topping. In general, this nectar is “the West Coast’s answer to maple syrup.” ~Lauren Mahan Domaine Santé 520.909.4377 domaine-sante.com

The Bar now open at Moniker General As part of the Moniker General hybrid lifestyle concept that blends the makings of a retail storefront, coffee shop, and special event space, The Bar at Moniker General now offers a convenient place for locals and tourists alike to enjoy a libation and a quick snack before shopping or dining at Liberty Station in Point Loma.

Oak Moon Kitchen: Jamming to support the community Susan Moore, building on a 20-year career as a Valley Center-based landscape designer, arborist, and organic gardener, has turned her sights to a new venture: Oak Moon Kitchen jams. “All fruit (except pineapple) is local to Valley Center and Pauma Valley, grown responsibly or organically, and canned within three days of picking,” she explains. “I’ve always enjoyed working with local farmers. It’s all about supporting the local community.” To ensure quality, the fruit has been ph control-tested by UC Davis and is processed in a commercial kitchen in Fallbrook. Her current product line, which includes such crowd pleasers as caramelized onion and roasted garlic jam that can be drizzled over brie, is available at the following retailers and online.

The Bar menu features a variety of San Diego- and Baja-sourced beers and Photo courtesy of Moniker General wines, and a distinctive selection of craft cocktails created by manager and head mixologist Jacob Fisher. Try the 1923 Old Fashioned (Elijah Craig Bourbon, Demerara Syrup, Bitters, and Orange Bitters) and the Black Jewel (Tincup American Whiskey, Lemon Blackberry Cordial, Orleans Bitters, and mint).

CJ Gift Shoppe, Valley Center Safari Coffee Roasters, Escondido Spoiled Avocado, Fallbrook Valley Center Resale, Valley Center ~Lauren Mahan Oak Moon Kitchen 760.801.9314 oakmoonkitchen.com

~Lauren Mahan The Bar at Moniker General 2860 Sims Rd. San Diego 619.255.8772 monikergeneral.com 4

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Photo courtesy of Oak Moon Kitchen


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{Local Talent}

It Takes a Village By Jackie Bryant Photos by Chris Rov Costa

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f you see a large crowd growing outside of a small restaurant on Sunset Cliffs Boulevard, that’s likely the Little Lion Cafe & Bar, which opened in December 2014 and has been chugging full steam ahead ever since. Known for satisfying dishes with a creative twist, the restaurant is run by the three Coulon sisters—Anne Marie, Jacqueline, and Dominique—whose grandparents used to own the well-loved and nowshuttered Ocean Beach restaurant the Belgian Lion. From that pedigree, they’ve created another neighborhood staple that’s low on pretension and high on quality, one that has become a beacon of good food in the community. So, it’s not surprising that the Little Lion has regulars. One of them, Nancy, heard that Anne Marie and her husband were selling their Pine Valley farm. It had become too difficult to manage the restaurant, the farm, and the couple’s small children, especially with the distance between Ocean Beach and the farm. Knowing the decision was difficult, Nancy told the Coulons that she had a city lot just around the corner that she’d be delighted to let them use, rather than “turning it into another McMansion,” Anne Marie recalled. The “about 7,500-square feet small” garden was planted six months ago and now produces all of the arugula and herbs for the restaurant. It had also been supplying melons and squash for a time. Now that the weather has cooled, they’re giving salad greens another go. Other than that, they source from Specialty Produce, which was a learning experience for Anne Marie who used to think that buying direct from the farm was the only way to go. Anne Marie says, “the dream was to have the restaurant with the farm. I interned at Chez Panisse as did my husband, at their farm, and Alice Waters had the same thought. But, like her, we realized it wasn’t realistic. We have such a small restaurant that we can’t efficiently work with farms— our ordering needs and volume don’t match up. This way, we can do what we want.” Anne Marie and Jacqueline Coulon

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Growing some of their own produce has allowed them greater creativity and freedom—they can use as much or as little of a product, like chives or herb flowers, without having to buy in bulk. “If you know what you’re doing and you know how to farm, you can grow so much food,” Anne Marie says of farming on their small plot. “We recently had so much arugula we were giving it away!”

It has also improved their bottom line, bit by bit. “But we’ll never be gazillionaires, which is fine. That’s not why you get into this business,” she cautions. So, why does she do it? “As cliché as it sounds, I love my community. I love when people come in and have birthdays here. I love that my grandparents’ clients come and give us gifts and eat. I love cooking

S

food. Sometimes, when you have nothing going on in your day, and you have a good meal, you just had something happen in your day.” It’s as simple as that.

D

Jackie Bryant is a freelance writer who lives in Ocean Beach. More of her work can be found at jackiebryantwriting.com

Recipes from Anne Marie Coulon on ths page and page 8

Swiss Chard Gratin My grandpa taught me how to make this to serve with bread as an appetizer. 1 pound Swiss chard leaves chopped 1 large clove garlic 1 tablespoon olive oil Roughly chop chard and sauté in heated olive oil until chard leaves are soft. Using microplane or grater, shave in garlic clove and continue to sauté until lightly brown. Set aside. Bechamel Sauce 3 tablespoons ¼ cup flour 4 cups warm milk Salt and white pepper to taste Pinch of nutmeg Melt 3 tablespoons butter in sauté pan over medium-low heat. Add ¼ cup flour and cook until mixture is lightly browned. Whisk in 4 cups warm milk. Bring to a boil and and cook until sauce thickens, stirring constantly. Add salt, white pepper to taste, and a sprinkle of nutmeg. In ovenproof dish layer the chard, bechamel, prosciutto (roughly 4 ounces) and mozzarella (roughly 4 ounces). Preheat oven to 350°. Bake until mozzarella is browned on top.

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Parsley Pesto 1 cup basil leaves 4 cups parsley leaves 4 medium cloves garlic 1 shallot Âź cup Parmesan Zest and juice of one lemon 1 roasted bell pepper (any color) 1 cup olive oil Salt and pepper to taste 8

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Blend all ingredients in blender or food processor until smooth. Enjoy with vegetables, beef, chicken, fish, or pasta.


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Ways to Grow Your Involvement with the Local Food Scene By Lauren Duffy Lastowka

Editor’s note: As we celebrate our 10th anniversary and focus on living local, we found this story from 2013 still relevant—with some minor updates.

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s spring turns a corner and winter fades, I can’t help but think about new growth. Growth for my terribly neglected garden, for the vines that will start to emerge against the fence in my yard, for the potted herbs in my kitchen. As I start thinking about what I want to accomplish this season, I realize that growth is more than what emerges from the soil. There is more I can do, more I can learn, more I can talk about with others to grow myself as well. As immersed as I am in the San Diego food scene, and as knowledgeable as I have tried to be about the environmental, health, and social justice issues tangled up with our global food system, there is always more I can do and more I can learn. This spring, I am taking steps to help strengthen my ties with our local foodshed as well as learn more about what I can do to help ensure a resilient food system that provides nutritious food for all while treading lightly on the Earth’s resources. If your thoughts run similarly, here are a few ideas to help grow your involvement with local food, farms, and the food community.

1

Take a class

Our food system is increasingly complex and, as consumers, the more we know, the more we can make informed choices that benefit our environment, our community, and our health. Fortunately, there are a vast number of educational resources available to us, both locally and online. Stores like Hipcooks in North Park and The Conscious Cook in Mira Mesa can help you expand your skills in the kitchen. Bastyr University also offers cooking classes. Organizations including the Solana Center, City Farmers Nursery, and Victory 10

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Gardens San Diego have offered gardening workshops and classes for a range of skills and interests. And a growing number of online resources allow those who are curious to dive deeper into the science, policy, and cultural issues intertwined with our food system, such as the massive online open courses (MOOCs) offered through Coursera. Where to begin: Identify the topic you’d most like to learn more about, then commit to taking a class this year.

2

Buy something locally that you usually buy at the store

If you’re reading this magazine, chances are at least some of your weekly food purchases are done locally, if not most of them. But are there products you could source locally that you haven’t yet explored? Digging deeper to explore the full reaches of our local foodshed can help expand our awareness of where our food comes from and what it takes to produce it. Take stock of your fridge and your pantry to determine whether there are items you use that could be purchased from a more sustainable source. Whether it’s olive oil, meat, rare fruit, or even kitchen equipment such as cutting boards or tableware, there are dozens of products we can buy locally, helping to support local businesses, reduce food miles and keep dollars in our community. Where

to begin: Branch out from your regular farmers’ market or CSA and explore a farmers’ market you’ve never been to. Or search Edible San Diego’s online resources for information about local products!

3

Sign up for a CSA membership

CSAs, or community-supported agriculture programs, connect local farms directly with consumers, providing subscribers with a regularly scheduled box of food in exchange for financial Continued on page 12


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support for the farm. There are at least a dozen CSA options in San Diego County, including both produce and meat CSAs. Programs vary by contents, pick-up locations and quantity, meaning chances are high you can find a program that works for you. If you hesitate because you aren’t confident you’d know what to do with everything in your box, don’t worry—there are plenty of resources that can help. Where to begin: To find a farm near you, check out our interactive map at ediblesandiego.com. The San Diego County Farm Bureau website lists several local CSAs at SDFarmBureau.org. Explore each program to find one whose contents, price, and location best meet your needs.

4

Grow something (new)

Whether you have an apartment balcony or a sloping south-facing hillside, growing your own food can be both educational and rewarding. Coaxing a vegetable from seed to start to harvest involves patience, knowledge and skill, but it is a skill anyone can learn. This spring, stretch your imagination and sow something new in your soil—whether you’re a first-time container gardener or a seasoned urban farmer trying out a new crop. Where to begin: The San Diego Master Gardeners’ website has videos, instructions and links to help you get started growing just about anything that can be grown locally (MasterGardenersSanDiego.org). San Diego Botanic Garden offers classes on gardening, keeping chickens, and hydroponics (sdbgarden.org/classes). And take a look at Matt Steiger’s article on the basics of starting a backyard garden (Spring 2013, page 31).

5

Start a compost bin

Composting helps turn food waste from your kitchen into nitrogenrich humus that can be used in yards, gardens, and containers. Converting food and lawn scraps into compost also helps keep waste out of landfills. And in San Diego, both compost supplies and instruction are readily available. City of San Diego residents qualify for discounted compost bins from the City of San Diego, which are available at Dixieline ProBuild

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locations, and City of Encinitas and Carlsbad residents can buy discounted bins through the Solana Center. You can also build your own bin with a few basic materials. If you already compost at home, consider starting a compost bin at your office or school. Where to begin: The Solana Center’s website, SolanaCenter.org, has a wealth of composting information, including how to buy discounted bins. The Center offers free compost workshops at various locations throughout San Diego County. If you have a composting question, you can call the “Rotline” at (760) 436-7986 x700.

6

Make something (new) from scratch

Readers of Edible San Diego are no doubt handy in the kitchen, but even for the most talented chefs, there is always something new to learn. Try preparing a dish you’ve never tackled before, using a new ingredient, or learning a new technique. Expanding your culinary repertoire builds new skills, helps you feel more comfortable in the kitchen and can be thrilling when the results turn out well. Where to begin: The San Diego Public Library has an extensive cookbook collection, with many of the books available through inter-library loan. Or use FoodBlogSearch.com to explore recipes from thousands of food blogs.

7

Try eating less meat

Globally, conventional (industrial) meat production puts an enormous strain on the Earth’s resources. Calorie for calorie, the amount of water, grain and fossil fuel needed to produce industrial meat is from 7 to 10 times greater than plant-based food. [Editor’s Note: However, there is some evidence that carefully managed pastured animal production has a neutral and potentially negative carbon footprint.] Reducing your meat consumption positively benefits the environment, while eating less red meat also benefits your health. Purchasing less meat may also allow you to afford more expensive grass-fed or local meat, which

compared to industrial meat is far better for both the environment and your health. If you eat a lot of meat, consider cutting down on the amount you consume. Could you rely on plant-based meals once a week? Or explore dishes that use meat sparingly? Could you allocate your meat budget to a smaller amount of local, sustainable meat from Da-Le Ranch, Sage Mountain, Womach Ranch or other local farms? Where to begin: Visit MeatlessMondays. com to learn about a campaign to encourage the public to eat meat one less day a week.

8

Talk with a farmer

Talking with the men and women who grow our food can help us better understand what is involved in food production. It can remind us of the hard work that goes into the greens, grains and growth we take for granted. And it can help us see the passion, the challenges and the innovations that our farmers face each day. Where to begin: Start by asking questions the next time you shop at the farmers’ market. Ask about how something is grown, how it can be prepared or what makes it unique.

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Get more involved with the local food scene

San Diego is fortunate to have many local organizations working to ensure a just and equal food system. If you’ve done all of the above, or even if you’re just starting to dip your toes in the food system waters, your participation in our area’s nonprofits can help strengthen our local food system; raise awareness about critical environmental, policy or justice issues; or help improve the health of our community. Whether your interests are in health, access to food, sustainability or keeping food dollars in the community, I encourage you to make 2018 the year you get involved. Where to begin: Check out Victory Gardens San Diego, San Diego Food Not Lawns, or San Diego’s local Slow Food chapters for volunteer opportunities, or join a networking organization such as San Diego Green Drinks.

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January-February 2018

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{Seasonal Recipes}

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f mastering a few healthy dishes tops your to-do list for 2018, these soup and salad recipes from San Diego chefs are worth a whirl. All three dishes put nutritious seasonal produce in the spotlight and pack big flavors that will bring some much needed balance after a season of overindulgence. Besides being delicious, these recipes allow home cooks an opportunity to hone handy knife skills, like chopping and peeling squash, dicing potatoes, and supreming citrus fruits—a technique that involves removing the skin, pith, and membrane and cutting the fruit into segments so the flesh is as sweet, juicy, and as visually appealing as possible.

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Hearty Winter Soups and a Citrus Salad Story and photos by Erin Jackson

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Erin Jackson is a food writer and photographer who is passionately committed to hunting down San Diego’s best bites. She also organizes community events that celebrate local pastry chefs through her Bake Me Some Love initiative.


Curried Butternut Squash Soup

Citrus Salad Pictured bottom left

Pictured top left “Coconut milk is the secret to this rich and creamy butternut squash soup. I love the smell this dish has as you simmer it on the stove. The curry and garlic create an intoxicating and warm feeling that is perfect for colder nights. Adding the yogurt and cilantro amplifies the flavors to create something that is delicious and easy to make during the week.” — Herb & Eatery Chef and Partner Brian Malarkey Serves 4 1 medium butternut squash

“This dish is all about layering flavor and texture. With citrus fruits at their peak in winter, the sweet juiciness of the fruit balances beautifully with the saltiness of the olives and the kick of the pickled Fresno chili peppers. It’s an excellent dish for a festive gathering or a nice dinner in.” — Herb & Wood Co-Chef and Partner Shane McIntyre Serves 4

Pickled Fresno Chili Peppers

1 pink grapefruit, supremed

1 cup white distilled vinegar

1 seasonal orange, supremed

½ cup water

1 tangerine, supremed

½ cup sugar

1 blood orange, cut in rounds

1 tablespoon sea salt

1 tablespoon red onion, finely diced

5 Fresno chili peppers, seeds removed and chopped into half-moons

½ of a medium yellow onion, chopped

1 ½ tablespoons crushed or torn Castelvetrano olives

2 cloves garlic, minced

1 ½ tablespoons toasted pistachios

2 tablespoons olive oil

1 tablespoon pickled Fresno chili peppers

1 tablespoon yellow curry powder

1 tablespoon red wine vinegar

2 cups chicken stock (vegetable stock can be substituted for a vegetarian preparation)

2 tablespoons olive oil

Salt to taste

Salt and pepper to taste (preferably Maldon sea salt and fresh cracked Tellicherry peppercorns)

3 tablespoons plain Greek yogurt

Fresh parsley and chives, chopped

Fresh cilantro, chopped

Toasted Pistachios

Peel the squash, cut in half, remove the seeds, and rough-cut into 1 inch cubes.

¼ cup shelled pistachios

In a saucepot, heat oil over medium heat and sauté the onion, garlic, and curry powder until soft but no caramelization or browning has occurred. Add the squash and cook for 5 minutes. Add the stock and reduce the heat to medium. Cook for approximately 20 minutes or until the squash is soft. Add the coconut milk and cook for another 10 minutes so the flavors come together.

Preheat oven to 350°. Spread pistachios on a baking sheet and cook for 7-10 minutes, until golden brown and fragrant. Remove from oven and season with sea salt.

1 cup coconut milk

Sea salt to taste

Transfer soup to a blender and blend on high until smooth. It may be necessary to do this in batches. Use caution, making sure the lid is secure, and only fill the blender halfway. Pour soup back into the saucepot and season with salt to taste. Ladle soup into bowls and garnish with Greek yogurt and cilantro.

Combine the vinegar, water, sugar, and salt and bring to a boil in a saucepot. Remove from heat and add the peppers. Transfer to a container and refrigerate until ready to use. To assemble the salad, lay the citrus fruit on the plate in no specific order (the point of this dish is for every bite to be a little different). Sprinkle with onion, olives, peppers, and toasted pistachios. In a small bowl, gently stir the olive oil and red wine vinegar until the dressing is partially mixed (it should be flecked with large beads of oil). Drizzle the oil and vinegar mixture on top of the salad and season with salt and pepper. Garnish with parsley and chives. Tip: Use the leftover pickled peppers on salads, with fish, or in a sandwich.

Recipe for Tuscan Soup with Kale follows on page 16. ☛

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Tuscan Soup with Kale “This soup is a perfect marriage of flavors and textures. I love that the potatoes and kale are chunky and rustic. The hint of spice paired with the cooling coconut milk and the sweetness from the onion really works. It’s one of my go-tos for large dinner parties, or to make in batches and freeze.” — Tribute Pizza Brunch Chef Katherine Humphus

Serves 2 3 cups chicken stock 1 tablespoon olive oil 2 links Italian pork sausage, casing removed 1 onion, diced 2 cloves garlic, minced 1 potato, diced 1 can coconut milk 2 cups Tuscan kale, chopped ⅛ teaspoon chili flakes Salt and pepper

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Heat chicken stock in a small saucepot. In a medium saucepot, heat olive oil on medium-high heat until shimmering. Cook the sausage for 4-5 minutes, stirring frequently. Use a paper towel to absorb the excess fat if you like. Add the onion and garlic and cook for 2-3 minutes, until onions are translucent. Add the potatoes and pour the warm chicken stock on top. Reduce the heat and simmer for about 10 minutes, until potatoes are tender. Once the potatoes are tender, add the coconut milk, kale, and chili flakes and reduce heat to low. Let simmer for another 10 minutes. Taste for seasoning and season with salt and pepper or additional chili flakes as needed.


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Eating A Locally on a Budget

lot of people—including me, on occasion—think it is too expensive to shop at the farmers’ market on a regular basis. But for several years I have been curious to see if I could feed two people for a week, on a budget, from food purchased at a farmers’ market. When the San Diego Public Market opened, it seemed a good market for this kind of experiment, as it is (currently) open two days a week and has rotating vendors.* I’d start on Sunday, visit once more on Wednesday, and feed myself and my brother, Tom, breakfast, lunch, and dinner for the entire week—on $100.

Creative Cook Plays the Market for $100 By Shannon Essa Editor’s note: We’ve revisited this Summer 2013 article as a reminder that you can eat on a budget and shop at farmers’ markets too. Prices may have changed.

I knew there would be some things I could not get at the market so I did allow myself to use things from my pantry—but my pantry is not very big, and I did not allow myself to buy anything outside of the Public Market during the week. If it wasn’t already in my pantry or at the market, I would not be able to use it. I would end up using oil, vinegar, a pound of pasta, rice, chicken stock, a little wine, a little brandy, a can of tomato sauce and dry baking ingredients. I had no garlic, no milk or cream, and no fresh tomatoes. I also had no chocolate! I arrived at the market on a Sunday without a real plan for what I would buy or cook. Knowing I would have only one midweek trip for additional food, I stocked up on as many veggies as I could. It quickly became obvious that I could buy a LOT of vegetables for not much money—radishes were $1 a bunch; kale $1.50. A large bunch of carrots was $2; two hefty avocados, $3; five Meyer lemons, only $1. Bread from Belen Bakery was also very affordable: “yesterday’s bread” is often sold for $1 off the regular price, which is not that expensive to begin with. I bought a loaf of seeded whole wheat and four large ciabatta rolls for $7, thinking I could use the wheat bread for breakfasts and slice up the rolls to accompany other meals. For the rest of my haul, I had to be selective. I ended up with a pound of Italian sausage and a gorgeous piece of halibut that would have easily fed three for $10. What’s a week without a splurge Sunday meal? The next purchase was Spring Hill Cheese Co.’s European-style butter. I debated the

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purchase, but what if I got a sweet tooth and needed to bake something? In that case, it would be nice to have the butter, so I bought eight ounces for $6 along with half a pound of mozzarella. I bought raw almonds from Hopkins Agriculture, for an easy snack and to chop for salads or use to thicken a soup. I also bought eggs and some homemade sesame flax crackers. I spent $73 the first day, leaving me only $27 for Wednesday’s visit. When I got home from the market, it was time to make the first meal and it was an easy one. I’d bought large spring green onions, almost as big as leeks; I thinly sliced part of one and sautéed it in a little butter, then added a couple of eggs for a quick and easy scramble served on top of sliced, toasted ciabatta bread. Dinner was also relatively easy, since I had fresh fish. I made a big salad of butter lettuce, shaved carrots and radishes and dressed it simply with olive oil and vinegar from my pantry. I pan-fried the halibut and made a pan sauce with a bit of white wine, lemon, green onion and parsley. I also made rice with parsley and lemon and some blanched and sautéed kale. We needed just half of a ciabatta roll along with our meal—there was a lot of food, and while it was not a very expensive meal, it would be the splurge of the week. For breakfast the next day, the rest of the ciabatta, toasted with the good market butter, did not take us very far and we needed an early lunch. When I was a kid my grandmother used to make us sandwiches with hard-boiled egg and avocado smashed up together. I had eggs and I had avocados, so I boiled and chopped two eggs and mixed them with an avocado and some salt and pepper. This is the sort of sandwich you could get more creative with, but I kept it basic and only used some lettuce for crunch. Later in the afternoon, my sweet tooth set in. I knew it was going to be a problem because I love dessert. I wanted cake, and I knew I’d have to get into the pantry to make one. I had apples and butter, so I looked around on the internet for a recipe that didn’t use too many other ingredients and found one by food writer Dorie Greenspan called “MarieHélène’s Apple Cake.” I had everything but rum, but I did have Calvados (apple brandy). * San Diego Public Market is no longer open.


Dinner was a very simple pasta. I crumbled half the pound of sausage into a sauté pan, then added blanched, chopped kale and maybe half a cup of chicken broth to simmer while I cooked the pasta. I added the drained pasta to the simmering sauce for a minute before serving. This was a really easy, tasty dish, but the real stunner was the cake. Clearly, the Spring Hill butter is excellent for baking. The following day we made do with what we had: a mandarin orange, raw almonds and a slice of wheat toast for breakfast; lunch was a quick soup made with spring onions, carrots, finely chopped almonds and chicken broth, plus melted mozzarella cheese on lightly toasted ciabatta. The homemade crackers topped with a bit of butter and thinly sliced radishes made a great afternoon snack. For dinner, I stretched out leftover sausage and kale pasta by grating mozzarella cheese over it and baking it for 20 minutes, then served it with another salad of lettuce, carrot and radishes. Wednesday morning before heading to the market with my remaining $27, I took an inventory of what I had left. Laying it all out was reassuring. I still had half a pound of sausage, as well as half the bread I had bought. In fact I seemed to have half of, or almost half of, everything I’d initially bought, except eggs and apples. At the market I was happy to see mushrooms, knowing I could do a hearty dinner with those. Suzie’s Farms had blackeyed peas so I got some of those as well, along with cabbage, kale, eggs, avocados, spring onions and broccoli rabe. I wanted to make another apple cake, but unfortunately apples were nowhere to be found, so I bought mandarin oranges instead. I wanted to buy some kind of meat or chicken but didn’t have enough money. I’d have to make do with the remaining sausage I had. Once home, I was pretty inspired by my haul. I made a simple lunch of scrambled eggs, avocado and mozzarella cheese, then spent some time in the kitchen. I broke into the pantry for rice and more chicken stock, and started a Hoppin’ John soup using the black-eyed peas, some spring onions, kale and rice. This would be lunch for the next couple of days.

I wanted to cook the sausage to assure it did not go bad, so I sautéed it and stuck it in the refrigerator for later. I then chopped the mushrooms fine and sautéed them with some spring onions in the same pan, to get a bit of the sausage flavor mixed in. I added some cooked brown rice, the juice of one Meyer lemon and chopped parsley, then stuffed blanched cabbage leaves with the mixture and topped them with a can of tomato sauce I’d heated up with the juice of another lemon. To accompany the cabbage rolls, I made a salad of grated carrots, chopped spring onions and sliced radishes tossed with orange avocado oil and plum wine vinegar from my pantry. We ate the cabbage rolls for two nights straight, along with more toasted and buttered ciabatta bread. The Hoppin’ John soup made a great lunch. Normally a New Year’s Day tradition, it’s a soup that would be great anytime you can get fresh black-eyed peas. I served it with more of the homemade crackers smeared with a little butter and topped with a sliced radish. I also made another cake—this time using the mandarin oranges and olive oil, since my butter supply was getting too low. Over the last two days of the project, the food was definitely holding out: buttered toast and oranges for breakfasts, the rest of the Hoppin’ John soup for one lunch, mushroom and mozzarella omelets for the next, guacamole and homemade crackers in the afternoon. The final two dinners were similar to the one I made earlier in the week—sausage with broccoli rabe instead of kale, topped with mozzarella cheese and baked. I also made a bowl of coleslaw with the rest of the cabbage and carrots. We managed to take those four ciabatta rolls through an entire week. I even had some food left at the end of the week: a couple of avocados, some oranges, carrots. And I proved, at least to myself, that you can feed two people for a week—with some backup pantry items—on $100 worth of food from the San Diego Public Market. There was definitely some repetition, but if I were to do this for a month, I would have had a lot more variety to work with. The thing I enjoyed most was getting creative with all the food I bought, staying on my

Illustration: Bambi Edlund

budget. Next time, though, I’ll make sure I have garlic in the pantry!

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Shannon Essa is a California native currently residing in San Diego. She is the author of the restaurant guidebook Chow Venice! and splits her time between San Diego, Santa Barbara and Europe, writing and leading wine-, beer- and food-based tours in Croatia, Spain and Italy for Grapehops Tours. January-February 2018

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Prager Brothers bread croutons

Rainbow chard from backyard

Living La Vida Local By Amy Finley

Photos by Chris Rov Costa

Vegetables from Terra Madre and Be Wise

W

hen my family and I moved into our house on a hillside in East County, the yard was a major draw. There were more than a dozen mature avocado trees and citrus, peaches, plums, and apricots. Raised beds were ready for herbs and veggies. There was more space for our flock of six chickens to roam. We were ready to take our locavore life to the next level. I believe in local. Local farms help buttress the shrinking wild world against creeping urbanization. And they perform valuable carbon sequestration, fixing carbon in the soil and lowering average temperatures—

I believe in local because localism—a foundational belief that creating healthy, equitable, and regenerative communities­—is better for all of us and is accomplished one local relationship at a time. which, countering global warming, could eventually save San Diego from becoming uninhabitable. But mostly, I believe in local because localism—a foundational belief that creating healthy, equitable, and regenerative communities—is better for all of us and is accomplished one local relationship at a time. Supporting local food is a cornerstone of localism.

Let’s get real But eight years later, we’re down to just five avocado trees, and only three of those are fruiting, albeit sporadically—we had to cut way back on our water bill. The citrus and fruit trees are relatively healthy, but more than 90% of what we grow ends up on the ground. We gave up on the veggie beds: They were like all-you-can-eat salad January-February 2018

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bars for the wild rabbits. My favorite apricot tree was felled by a fungus. And marauding coyotes claimed the chickens in a series of brazen daylight attacks.

has become friends with most of the farmers she frequents, getting to know them while chatting over Sunday morning produce purchases. The relationships have paid dividends. Tom King of Tom King Farms in Ramona, for example, gave her an education in dry farming. And now, when Jora waxes poetic about his heirloom melons, black tomatoes or pomegranates, she can praise more than just their flavor. She connects the dots between soil, growing methods and taste. That’s one great example of how localism’s relationships ripple through the wider community. Jora isn’t just a high-profile foodie; within her circle, she’s become a trusted authority, helping others better understand the value of local food beyond dollars and cents.

This local food thing, it isn’t easy In theory, San Diego is an idyllic location for locavores— people who aspire to eat a diet consisting only or principally of locally grown or produced food. According to the San Diego County Farm Bureau, our farm economy ranks 12th in the nation. The Mediterranean climate helps support about 5,732 small farms, 68% of which are smaller than 10 acres in size. That makes San Diego County home to the highest concentration of small family-run farms in the U.S. But then you run into all the ‘buts.’

But local food is frequently more Principally, that means water. expensive than conventional According to the San Diego produce. So a few years back, Food System Alliance, San Jora also started hosting Pantry Diego’s agricultural water rates run “I wanted to change the way my family ate. And Parties at her Mt. Helix home, about 30 times higher than those where she has chickens, fruit when it comes to eating for health, to really trust paid by farmers in the Central trees, and an extensive garden. Valley Project or the Imperial the food, it’s all about sourcing.” Jora Vess “The rule is, you have to bring Irrigation District. Land is also something you made or grew, extremely expensive, with housing “I came to local foods through ancestral and enough of it to share,” she constraints pushing values sky high. In cuisine,” says Jora, who started taking explains. Based on the old world concept response, the Farm Bureau says that San classes with San Diego nutritional of ‘economies of skill,’ she tells her friends Diego growers have increasingly turned educator Annie Dru (lardmouth.com, to “play to their strengths.” So one with to high-dollar-value-per-acre crops, like @lardmouth) several years ago. “I wanted a gift for fermentation brings batches of flowers, monocrop strawberries, avocados to change the way my family ate. And when homemade kimchee. Another bakes loaves (until recently), and lately, marijuana. it comes to eating for health, to really trust of sourdough and provides jars of starter. the food, it’s all about sourcing.” So, do we all just give up? Is the dream of a There are usually eggs, honey, and jam. local food system, of a San Diego animated Gardeners bring herbs, fruits, and veggies. Local sourcing—procuring products by the spirit of localism, just that—a It all gets divvied up, an edible form of directly from their grower or maker—takes dream? Feeling defeated by my own lapsed redistribution. And the haul, of course, is Jora to the Hillcrest Farmers’ Market every intentions, I went looking for inspiration. documented on Instagram. weekend. Farmers’ markets (about 50

The big picture Jora Vess (Instagram @missjora) is that modern phenomenon, a social media maven whose thousands of Instagram followers tune in for glimpses of the good life. Which often looks like roasted Da Le Ranch bone marrow arranged artistically on a plate, next to a pile of sunflower sprouts grown by a friend. 22

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convene in San Diego each week) are the bedrock of food localism. An opportunity to meet farmers and food makers, to ask questions, and learn first-hand about growing conditions, seasonal struggles, and upcoming harvests. “I gravitate toward the actual farm vendors, not the resellers,” says Jora, who

What did I learn from Jora? Even a weekly farmers’ market trip can become a form of activism. Ask questions. Learn. Share. And Pantry Parties can help you and your circle of in-real-life and social media friends stay motivated. Continued on page 24


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Community kitchen When Clea Hantman and her husband Jeff Motch were opening Blind Lady Alehouse in 2009, their business partners thought the Normal Heights brew pub should focus on vegan cuisine. Clea and Jeff wanted more casual fare, and meat on the menu. “Our common ground was a desire to be part of the community,” Clea says. “That brought us together.” Clea and Jeff now run three popular and successful restaurants, all with accessible price points: Blind Lady, Tiger! Tiger! in North Park, and Panama 66 in the courtyard of the San Diego Museum of Art in Balboa Park. And according to Clea, community remains their focus. The restaurants work almost exclusively with San Diego based businesses, from a paper goods vendor in Clairemont Mesa, to Catalina Offshore Products for local seafood, to San Diego Soy Dairy, to Home Kitchen Culture for killer cookies.

wholesale and retail supplier. They aren’t necessarily grown within a 100-mile radius (locavores aim to constrain their sourcing within that distance), but, “Specialty is a local business, so that’s our compromise,” Clea explains.

practicing localism. “We joke that it’s our marketing plan.” Blind Lady, Tiger! Tiger!, and Panama 66 have become known for their dedication to local, endearing the venues to their communities and turning them into local hubs.

Sharon integrates local produce from farmers like Sage Mountain Farm into her specials. “I can’t do my entire menu off the farms, but I try to do a good portion,” she says. On Sundays, she goes through her farmers’ produce lists, talks to her colleague, chef Tim Fuller, at Tiger! Tiger! to see what he’s picked up from the farmers’ markets (Tiger! Tiger! has lower volume, so relies more on local farms), and plans the specials, noting each item’s provenance on the menu.

In the aftermath of the 2016 election, in fact, Clea decided to take that a step further, founding Agents of Change. “Every month, we invite a local charity or organization to set up tables in the restaurants to promote their cause,” she explains. “And then we donate a portion of our proceeds to them.” Her customers, she says, love it. “They’re learning about local issues and really getting involved.”

Despite the struggles, “I don’t know why more businesses don’t do it,” Clea says of

Panama 66 Green Goddess Salad local ingredients Cauliflower from Polito Farms

Working with San Diego farms, though, is harder. “It’s weird to me, because we have so many farms per capita,” Clea says. “But they’re all kind of doing the same things. It becomes like a true struggle.”

Roasted beets from Sthely Farms Greens from Mann’s Farm in Salinas

Sharon Wilson, the chef at Panama 66, uses lettuce to illustrate the restaurants’ sourcing issues. “I probably need 20 pounds of salad greens a day, year round,” she says. Her farm vendors can’t meet that kind of volume. The same problem exists with potatoes (“We go through a crap-load making French fries”) and bulk items like onions and carrots for stock. So she orders these from Specialty Produce, the San Diego

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Clea considers Agents of Change one of the best things she’s ever done. “When we bring these folks in, we’re bringing goodness into our business,” she says. “It makes people feel empowered.” The takeaway? Everyone struggles to stay local, from restauranteurs to chefs to home cooks. Some obstacles are baked into the cake. Some are factors of life—we get busy and lose sight of our intentions. But if the struggle is real, so are the rewards, a tighter-knit community and personal empowerment among them. Localism starts with the desire to do better, and can be as simple as a visit to the farmers’ market, or signing up to help a local organization. Or, in my case, reclaiming those veggie beds from the rabbits.

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Amy Finley is a cook and writer living in San Diego. She is the author of How to Eat a Small Country, a memoir about living with her family on a farm in Burgundy, France.


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{Day Tripper}

Getting Down to Earth in Encinitas By Elaine Masters

Photos by Chris Rov Costa

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hile San Diego is overflowing with natural beauty, the strains of living here can make it easy to forget. Some believe there’s a timeless, natural energy we can tap into when stepping on grass or walking barefoot along the shore. They call it earthing and it draws me back to Encinitas again and again. The mist, walking the beach on a warm winter day, the fragrance of Eucalyptus from towering trees—all that greeted me in Encinitas as a transplant from the Pacific Northwest nearly 15 years ago. The city still embraces its recharging, retro, natural vibe like a sister’s hug and won’t let go. From the hillside to the shore, here are a dozen places to visit and recharge your internal batteries.

Start the day at Coastal Roots Farms When you pull up to the Saxony street location and park under the towering Eucalyptus trees, you’ll notice the fresh smell as soon as you’re out of the car. Each month Coastal Roots Farms sets aside one Sunday and opens the gates to the public for tours, but you can stop by the Farm Stand most any day. It’s a pay-what-you-can system. Even if the stand is closed, you can drop food scraps in buckets near the gate. They’ll go into the ‘Food Waste to Chicken Feed’ program. While it’s a fairly new farm, its philosophical roots are ancient. Annelise Jolley, Communications Manager, says that the farm, “draws inspiration from Jewish agricultural traditions promoting patience, gratitude, and connection to the land and each other.”

Butterfly Farms Before you get on your way, visit the Butterfly Farms Vivarium next door to the farm. The Quonset hut-shaped, butterfly free-flight house moved into the neighborhood this year to study and grow plants important to native pollinators. If you’re lucky, there’ll be Monarch Butterflies emerging. Look for chrysalis on stems around the lot. You can take home your own butterfly-loving plants too.

San Diego Botanic Garden Looking for more green? Trails snake through this North County landmark, the 26

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San Diego Botanic Garden, home to plants and trees from around the globe. There are blossoms to linger over every month of the year, a children’s garden, special events, and a lookout platform with views up and down the coast. Slip off your sandals while walking to the waterfall or stroll the bamboo grove and pause on one of the benches scattered throughout the grounds.

Put life in perspective at the Peace Pole

RIVERSIDE COUNTY & TEMECULA

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PALA 76

VALLEY CENTER OCEANSIDE

VISTA CARLSBAD

There are more than 200,000 Peace Poles in 180 countries, and Encinitas has one. Each pole is a reminder to visualize and pray for world peace. The Encinitas pole stands on the NW corner of the Seaside Center for Spiritual Living’s main building and is accessible any time. It’s inscribed, ‘May Peace prevail on Earth’ in five languages.

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SAN MARCOS

ANZA-BORREGO DESERT STATE PARK ESCONDIDO

RANCHO SANTA FE

ENCINITAS I-5

RANCHO BERNARDO

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Cliffside koi time

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Watching fish swim can be a mesmerizing and calming pastime. Some of the largest in the county swim freely in ponds within the gardens created by the Self Realization Fellowship. It’s easy to imagine Yogananda writing his Autobiography of a Yogi here and the internationally renowned gardens retain his grace. They overflow with lush greenery and are open to the public Tuesdays through Sundays. Stroll the meandering paths, take shelter from the day’s heat, or enjoy mists flowing over the bluff.

LAKESIDE DESCANSO

LA JOLLA 163

KEARNY MESA

EL CAJON

LA MESA 94

POINT LOMA

I-8

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CHULA VISTA CORONADO

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IMPERIAL BEACH

Healthy hunger relief Admire surf city’s finest working the waves at Swami’s beach, a short walk south from the gardens. If hunger is disturbing your tranquility, walk carefully across Highway 101 to the original Swami’s Cafe for smoothies, breakfast, or lunch. The Lotus Cafe and Juice Bar serves healthy, gluten free, vegetarian, as well as fish or poultry options for breakfast, lunch or dinner in the Lumberyard Shopping Center. Eve is a vegan café with creative options from Buddah bowls to burritos but there’s much more than food on the menu. With community building, feel-good workshops and performances, Eve’s motto “Good peeps, good food, good music, and good vibes” breathes.

Buffalo Ranch Cauliflower flatbread from Eve Encinitas

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For cocktails, views, and brunch, saunter into Solace and the Moonlight Lounge at Pacific Station. There’s a daily oyster special. Check out the rotating craft drafts at Union Kitchen & Tap. If brunch and a Bloody Mary with a beer chaser is your thing, grab a seat in the Bier Garden. Save time to cruise the beachy boutiques, the weekend bazaar, and dip your toes in the tide at Moonlight Beach. You’ll leave Encinitas recharged with earth energy and a happy tummy.

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Elaine is a passionate freelance travel and food writer, and media maven. As founder of Tripwellgal.com, she thrives on variety, from researching slime molds and fishing trends, to traditional recipes and patent-pending wine techniques. She’s an Associate Producer of the NPR Podcast Journeys of Discovery with Tom Wilmer, has written for San Diego Home and Garden and other online publications.

Top: Couple at Moonlight Beach

Coastal Roots: coastalrootsfarm.org

Right: Charred Spanish Octopus and Thai Coconut Mussels at Union Kitchen & Tap

Butterfly Farm: butterflyfarms.org San Diego Botanic Garden: sdbgarden.org Peace Pole: seasidecenter.org/peace-pole-project Self Realization Fellowship Temple Garden: encinitastemple.org Swami’s Cafe: swamiscafe.com Lotus Cafe and Juice Bar: lotuscafeandjuicebar.com EVE eveencinitas.com Solace & the Moonlight Lounge: eatatsolace.com Union Kitchen & Tap: localunion101.com Bier Garden of Encinitas: biergardenencinitas.com Moonlight Beach: californiabeaches.com/beach/moonlightstate-beach 28

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Why our Local produce should be more expensive

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Story and illustration by Martina Skjellerudsveen

ave you ever thought about whether carrots at farmers’ markets are too expensive, or if carrots at a grocery store are too cheap?

Consumers are told that they have the power to change a system—”to vote with their wallets.” The food system can only change for the better if consumers are informed and able to understand the choices they make. This illustration provides a visual breakdown of what the price of carrots encompasses. It also shows the consumer’s perception that the produce at farmers’ markets is overpriced. By focusing solely on price, farmers are driven to chase the most profitable crops and the cheapest production systems to make short-term profit. According to The New York Times, farmers in California’s Central Valley are producing more water-demanding almonds in order to stay viable—despite the increasing strain on water supply. This demonstrates our food choices are connected to many complex problems in our current food system. Therefore, consumers must be aware of what lies behind the price tag. The production of cheap food has both environmental and social implications. The increase of field size, mechanization of production, and the use of synthetic fertilizer and pesticides are results of the demand for cheap products. These tools make farm businesses more efficient, bringing higher yields in the short run, and the production of large quantities allows them to negotiate bulk deals with big retailers. Large-scale monoculture farming has farther-reaching implications

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and long-term effects that are detrimental to ecosystems, with externalities that include: soil erosion, soil compaction, lower water holding capacity, nutrient leaching to surface and ground water, and pesticide contamination. San Diego farmers pay more for land and water than in most other parts of the country, which can explain the higher cost of locally grown food here in San Diego. Many smallscale farmers have more diversified production, which results in smaller yield production of each crop. Some small farmers are using agricultural techniques that help to regenerate the soil so that agricultural production is actually improving the environment in addition to creating nutritious and flavorful food. Despite the belief that produce in the grocery store is cheaper than at farmers markets, two studies from the Vermont Department of Agriculture and the UC Cooperative Extension show that farmers’ market prices were competitive to retail prices, especially on organic produce. Even if the price in reality may not be that different, it is what’s behind the price tag that counts.

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Martina Skjellerudsveen moved to San Diego in September of 2016 from Denmark, where she earned her master’s degree in agricultural science. A passionate advocate for farmers and local produce, she is working with the San Diego Food System Alliance and is excited to discover all the great initiatives that are happening in the San Diego food system. Find her on Instagram @m_skjellerudsveen


Behind the price tag lies a complex food system.

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Photo courtesy of Solutions for Change

Right photo courtesy of Kitchens for Good

Left photo courtesy of Project CHOP

{Innovating for Good}

Nonprofits cook up change through social enterprise By Katie Stokes and Annelise Jolley

This story is part one of a three-part series that takes you inside the inspiring, delicious world of San Diego’s food nonprofits. The remaining stories will appear in the March-April and November-December issues. 32

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irst we eat, then we do everything else,” wrote M.F.K. Fisher. Food is the grounding nourishment of our lives, so it’s no surprise that a community’s urgent needs—hunger, food insecurity, and waste—often revolve around food. In the face of these entrenched issues, local nonprofits are sowing solutions to grow a vibrant and healthy food system. San Diego County is home to over 10,000 nonprofits. Together these organizations generate nearly 15 billion dollars a year and account for nine percent of the local workforce. San Diego recently topped the list of America’s most charitable communities. Our county’s nonprofit sector—including staff, beneficiaries, donors, volunteers, and advocates—is a force to be reckoned with. Nonprofits are uniquely equipped to meet needs in ways government programs and for-profits cannot. They are nimble, efficient and, because they rely on the community they serve for support, inherently collaborative. Within the food system, San Diego’s nonprofits count chefs, educators, farmers, donors, and food policy advocates among their stakeholders.

sufficiency and financial sustainability by diversifying funding, allowing organizations to generate revenue without relying on donors and grants. Quinn also credits the uptick in social enterprises to the role of millennials. “The emerging generation of philanthropists is focused on making an impact and getting engaged, not just writing a check,” she says. Increasingly, funders want to get involved and use their purchasing power to support social enterprises.

Meet the Innovators Take Kitchens For Good, a workforcedevelopment nonprofit. Kitchens For Good tackles entrenched issues of food waste, hunger, and unemployment with one integrated solution: culinary job training for people who face barriers to employment. The organization provides transitional employment to its culinary students, who use gleaned food to make healthy meals for

hungry families. The organization also offers catering and artisan condiments, giving donors—especially millennials—the chance to support the mission with their purchase. (Taste Kitchens For Good’s spicy orange marmalade or IPA-infused mustard and you’ll find isn’t a hard sell.) “Kitchens For Good ensures its own sustainability by building a revenuegenerating food enterprise at the core of every kitchen,” says Senior Director Aviva Paley. These enterprises generate most of Kitchens For Good’s budget—nearly 70 percent—and sustain its mission of breaking cycles of food waste, hunger, and unemployment. Solutions for Change also had job readiness in mind when it launched Solutions Farms, an organic, closed-loop aquaponics farm in Vista. Solutions for Change works to solve family homelessness and Solutions Farms

Nonprofits are uniquely equipped to meet needs in ways government programs and for-profits cannot. They are nimble, efficient and, because they rely on the community they serve for support, inherently collaborative.

Photo courtesy of Solutions for Change

In this story series we’re taking a look at food nonprofits and the solutions they generate within our regional food system. We’ll highlight three core areas of impact—social enterprise, food justice, and community engagement—and introduce you to the organizations working at the frontlines. Up first: social enterprise.

Impact, Accelerated

Photo courtesy of Kitchens for Good

Mission Edge—an organization that supports nonprofits with back-end operations—recently launched San Diego Accelerator and Impact Lab (SAIL) to help organizations generate, innovate, and build revenue-generating programs. “Because demand is increasing, nonprofits have to figure out how to efficiently and effectively raise money to provide their services,” says Director of Programs Alicia Quinn. Rather than relying only on traditional philanthropy, they’re designing fresh ways of bringing in funds while simultaneously propelling their mission forward. “Necessity is the mother of invention” applies here. Social enterprises increase self

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provides a training ground to prepare clients for workforce re-entry. Tending to fish tanks (nutrient-rich water from fish culture is used to nourish produce) and raising lettuce in the Solutions Farms’ greenhouses gives Solutions for Change’s clients the opportunity to learn and make mistakes in a safe, hands-on work environment. “We depend on the daily work ethic to teach our residents how to overcome being dependent and move toward becoming productive members of our community,” says Chris Cochran, Director of Operations. But Solutions Farms doesn’t just benefit its clients—the organization also sells its organic produce to North County residents and restaurants. Project CHOP is the International Rescue Committee’s social enterprise that employs female refugees, serving as a storytelling platform, as well as a mission-driven business. “[The] enterprise is a meaningful, innovative, and fun way of communicating the day-to-day challenges experienced by our clients, as well as showing the positive contributions and hard work that refugees and immigrants offer to the U.S.” says Anchi Mei, who oversees Project CHOP. Most of Project CHOP’s participants have cooked at home for decades, but they lack skills for a foreign workplace. Project CHOP harnesses their kitchen expertise and employs them to create vegetable

We see in San Diego County a national trend in which nonprofits create new ways to thrive while addressing urgent needs. Complementing and sometimes dwarfing traditional philanthropic income from donations and grants, social enterprise takes ideas from the for-profit sector and transforms them so that “beneficiaries” of Kitchens For Good, Solutions for Change, and Project CHOP become active partners with the nonprofit and the community. Now that’s innovation! For a list of innovative food nonprofits in San Diego and more from this series, visit ediblesandiego.com.

D

Annelise Jolley is a San Diego-based writer and editor interested in stories about food, travel, and community development. She earned her MFA in creative nonfiction writing and her work has appeared in Sojourners and Civil Eats, among others. Follow her on Twitter @annelisejolley or say hello at annelisejolley.com. Katie Stokes is publisher of Edible San Diego. She led two educational nonprofits in Escondido for almost 20 years and has volunteered on several Boards of Directors. Her MA in Geography and her passion for travel, culture, and family inform her current work with Edible San Diego.

Photo courtesy of Project CHOP

Project CHOP participants

platters with produce from local farms. The women provide community markets and events with flavors from their home countries while also supporting local farms.

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{Edible Reads}

All Hands on Deck By Ned Bell

When my middle son, Max, was four, my wife, Kate, and I took him to Maui. As our plane descended through the clouds, and he caught his first glimpse of a turquoise Pacific, he turned to me and said, “Daddy, what’s your favorite fish in the ocean that we’re allowed to eat?” We worry all the time as parents about whether we’re getting it all wrong, so moments like that are gold. I never lecture my kids about sustainable seafood. But Max was around me enough to listen and absorb, as I chatted with fishers at the wharf, gave cooking demos, and engaged with diners at my restaurant about menu items such as octopus bacon, sea lettuce, and geoduck. He could not yet read or write, but already he understood the importance of making good choices when we take food from the ocean. Eating seafood responsibly is not about restricting your options; it’s about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before. In North America, we’re so fixated on the big four—cod, tuna, salmon, and shrimp— that we risk consuming these species to the point of no return. On the Pacific coast, we’re blessed with an abundance of healthy and well-managed wild species, and the commercial fishers are increasingly moving away from practices that put pressure on marine habitat and creatures—and ultimately their livelihood. The ocean is an interdependent ecosystem where it’s as important to protect the coral on the seabed as it is to minimize the risks to seabirds and other marine creatures of being entrapped with the target catch. As a father of three, my dream is that we all play our part so future generations can enjoy the same fish and shellfish that we do today. By asking where our seafood comes from and how it was caught—then pulling out our wallets only when we’re satisfied with the answers—we have tremendous power to influence the fishing industry.

And that’s what this book is all about. I want to simplify your life by sharing delicious recipes, easy techniques, and straightforward sustainability guidelines around Pacific species. These recipes are nutrient-dense and plant-based with a focus on sustainable seafood. I know change can be daunting—it took me close to 20 years to go a hundred percent ocean friendly. But I’m hoping that by sharing my journey, I can help get you there faster. With the guidance of my sustainability partners Ocean Wise, SeaChoice, Seafood Watch, and the Marine Stewardship Council, I’ve identified a collection of species that are accessible to most home cooks and relatively straightforward to prepare. They also reflect my West Coast roots, culinary adventures, and passion for the Pacific Ocean. You’ll find in these pages sustainable, wild Pacific fish and shellfish, as well as responsibly farmed species, which have less impact on

the environment, provide a livelihood for fishers from California to Alaska, and help us eat healthy for a better quality of life.

13 Ways to Make Sustainable Seafood Choices 1. Get to know your fishmonger. By asking what’s freshest and in season, you can stick to the best seafood options from local waters.

2. Just ask, “Is this fish sustainable?” If your server or fish retailer doesn’t know, you probably have your answer. Next, ask where it’s from, how it’s harvested, and if it’s certified.

3. Download a sustainable seafood app onto your smartphone for instant info on every species. Ocean Wise, Seafood Watch, msc [Marine Stewardship Council], and SeaChoice all have great smartphone tools.

Copyright 2017 Chefs for Oceans. Recipes copyright 2017 by Ned Bell. Excerpted from Lure: Sustainable Seafood Recipes from the West Coast, by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc. January-February 2018

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4. Look for eco labels such as Ocean Wise

7. When on the Pacific, eat Pacific—

12. Try something new. There’s more in

and msc at the fish counter. You may also come across tags, barcodes, or QR codes that you can scan with your smartphone, or a ThisFish code to punch into the website thisfish.info. These are designed to support traceability, allowing you to instantly discover who caught the fish, where, when, and how.

supporting local fishers and economies is an often-overlooked aspect of sustainability.

our oceans, lakes, and rivers than you think. To keep the pressure off our most popular species, ask your fish vendor what else they have in store. Sea urchins, anyone?

5. Join a community-supported fisheries

the seasons. You know it’s not ideal to eat imported strawberries in winter, and the same goes for off-season, fresh, wild fish species, which have to be shipped from afar.

(csf ) program. You’ll buy shares at the start of the season for regular deliveries of traceable and affordable seafood caught by local fishers.

6. Eat lower on the food chain. Consuming small fish such as sardines, anchovies, mackerel, and herring typically has less impact than eating big predator fish. You still need to check your sustainability app nonetheless, as any species can end up endangered as food trends, environment, and management strategies change.

8. Experiment with seaweed. It’s a superfood, and wild seaweed and marine plant aquaculture can actually heal ocean environments.

13. Don’t treat fish like steak. You don’t need a 10-ounce slab of protein—make smaller portions of high-quality and sustainable fish the supporting cast in plant-forward dishes.

9. When choosing fresh seafood, eat with

Ned Bell is the cook, writer, and advocate behind Chefs for Ocean, which he founded in 2014. Ned is passionate about creating globally inspired dishes crafted with locally grown ingredients with an emphasis on sustainable seafood. Ned is dedicated to inspiring Canadians to become part of the solution for healthier oceans for today’s children and generations to come. Ned has earned numerous accolades, including Canada’s “Chef of the Year” at Foodservice and Hospitality magazine’s 2014 Pinnacle Awards and the Seafood

10. Don’t be afraid of the deep freeze— fresh is best, but properly thawed frozen fish is still delicious, and freezing allows us to enjoy locally caught species out of season.

11. Favor filter feeders. Shellfish such as oysters, mussels, and clams clean the ocean and stimulate marine diversity.

Champion Award from Seaweb in June 2017.

S

Caesar with Seaweed Vodka “Prawn Cocktail” and Smoked Sea Salt and Maple Rim Serves 4

12 poached spot prawns, heads removed, for garnish (see Notes)

The Caesar isn’t just a salad. It’s also Canada’s beloved take on the Bloody Mary. What’s the difference? The Caesar is always made with clam juice. Of course, the best part about any Caesar (or Bloody Mary) is the garnishes. I always serve mine pimped out with all kinds of additions, plus a dozen shucked oysters on the side. Here I’ve kept things simple with just a trio of sparkling fresh spot prawns for each serving, but feel free to skewer a few of your favorite garnishes, such as pickled green beans, olives, bacon, and of course crisp, peeled celery.

Photo bu Kevin Clark

In a pitcher, mix together the Clamato or tomato juice and clam juice, horseradish, lemon zest and juice, Tabasco, Worcestershire, and pepper. Taste and adjust seasonings if desired.

Rim ¼ cup packed light brown sugar ¼ cup smoked sea salt 1 tablespoon smoked paprika 1 tablespoon flaked dried bull kelp ⅓ cup pure maple syrup In a shallow bowl, combine the brown sugar, sea salt, paprika, and kelp. Pour the maple syrup into a separate shallow bowl. Dip the rim of four pint glasses in the maple syrup, and then into the sugar and salt mixture to coat. 36

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Cocktail 7 cups Clamato, or 5 cups tomato juice and 2 cups clam juice 1 tablespoon plus 1 teaspoon prepared horseradish Zest and juice of 2 lemons 4 dashes of Tabasco sauce 4 dashes of Worcestershire sauce Coarsely ground black pepper 8 fl oz (1 cup) seaweed vodka (see Notes)

Fill each glass with ice. Divide the cocktail mix among the glasses, then top each with 2 ounces of vodka. Hook 3 spot prawns onto the side of each glass and serve. Notes: Although plain vodka works perfectly well, you can add a dimension of flavor with seaweed-infused vodka. Simply combine a 4-inch piece of kombu (i.e., dried kelp), or your favorite fresh or pickled seaweed, in 1 cup of vodka. Allow to infuse overnight, then strain and use. To poach spot prawns, bring a small pot of salted water or broth to a boil. Place the unpeeled prawns (fresh or thawed) in a bowl and pour the boiling water or broth over them. Allow to sit for 30 seconds. Remove with a slotted spoon and transfer to an ice-water bath to cool. Drain, peel, and refrigerate until ready to serve.


Sablefish with Cranberries, Cashews, and Cauliflower Serves 4

Cauliflower Three Ways

Sablefish

The sablefish is seared until the skin is crispy and caramelized, and served with a sprinkle of crunchy, buttery cashews. A trio of cauliflower preparations—roasted, pureed, and shaved raw—echoes these textures and flavors, while a swipe of tart cranberry chutney brings it all to life.

2 heads cauliflower, florets only (about 10 cups, divided)

4 (4 to 5 oz) skin-on sablefish fillets

Cranberry Chutney

3 tablespoons plus 2 teaspoons olive oil or unsalted butter Sea salt 2 teaspoons lemon juice For the puree, steam half the cauliflower (about 5 cups) in a steamer insert set over a few inches of boiling water for 12 to 15 minutes or until tender but not soggy and overcooked. Transfer the cauliflower to a blender, add 2 tablespoons of the olive oil (or butter) and 1 teaspoon salt, and puree until smooth.

3 cups fresh or frozen cranberries (12 oz bag) ½ cup dried cranberries 2 cups cranberry juice (sweet) ¼ cup honey ¼ cup red wine vinegar, plus extra to taste 1½ teaspoons sea salt, plus extra to taste Combine all the ingredients in a medium saucepan over medium-low heat, and cook for 30 minutes or until the cranberries are tender and the mixture is thickened and saucy. Taste and adjust seasonings with up to 1 teaspoon salt or 1 tablespoon red wine vinegar, if needed. The sweet, salty, and sour flavors should be balanced. Transfer the cranberry sauce to a blender or food processor, and blend until slightly chunky (or until smooth, if desired). (Chutney can be made several days ahead and refrigerated. Allow to come to room temperature before serving.)

Sea salt and coarsely ground black pepper 1 tablespoon canola oil 2 tablespoons unsalted butter, softened 1 lemon, halved Chopped toasted cashews, for garnish Smoked sea salt, to sprinkle

For the roasted cauliflower, preheat the oven to 400°F. In a large bowl, toss 3 cups of the remaining florets with 1 tablespoon of the olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer on a rimmed baking sheet. Roast in the oven for 10 to 15 minutes or until florets are evenly caramelized and golden brown. Toss with 1 tablespoon butter if desired.

Preheat the oven to 400°F. Use paper towels to pat the fish dry and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan skin side down. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium, and cook for 1 minute or until a golden crust forms on the skin. Flip the fillets over, skin side up, and cook for another 2 to 3 minutes or until browned. Place the pan in the oven and roast for 4 minutes or until fish is opaque in the center and flakes easily.

For the raw cauliflower, use a mandoline to shave the remaining florets (about 2 cups) lengthwise as thinly as possible. Transfer to a medium bowl and toss with the remaining 2 teaspoons olive oil, the lemon juice, and salt to taste.

Remove from the oven and add the butter to the pan. Allow it to melt while you squeeze the lemon over the fish. Use a spoon to baste each fillet with the buttery juices for about 1 minute. Transfer the fish to a plate and keep warm. Spread the cauliflower puree on each plate. Add the fillets and surround with roasted cauliflower. Spoon 2 tablespoons of cranberry chutney over the fish, and top with the shaved cauliflower. Garnish with a sprinkling of cashews and smoked salt.

Photo bu Kevin Clark

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{Local Marketplace} Dominick Fiume Real Estate Broker 1228 University Ave Ste 200 San Diego 92103

{Resources & Advertisers}

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

EVENTS ARTISAN TABLE, THURSDAYS AT A.R. VALENTIEN

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

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

619-543-9500 CalBRE No. 01017892

Casi Cielo Winery Heavenly Mountaintop Views

Vines • Wines Good Times Tasting room open 12–6 pm most Saturdays & Sundays. Private events welcome. Catering available.

619-251-1819 • casicielowinery.com

240.246.5126 | www.JuiceWaveSD.com Juicewavesd #JuiceWavesd #Sippinonzenandjuice

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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

FARM FRESH TO YOU

FARM TO FORK WEEK SAN DIEGO

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

Jan 28-Feb 3. Savor the diverse culinary flavors of over 30 of Escondido’s fantastic restaurants during the fifth annual Dine Out Escondido! event held every January. Whether you’re looking for craft beer pairings, local farm-to-fork delights, chef-owned culinary experiences, international cuisine, high tea or home cooking, Escondido’s restaurants have something for everyone. • VisitEscondido.com/5492/dine-out-escondido-restaurant-week/ Jan 14-21, a celebration of our region’s outstanding chefs and dining destinations and a chance to try new restaurants at affordable prices. All participants are verified to source ingredients from local farmers, ranchers and fishermen we know and trust. Rest assured that your food dollars stay in San Diego and support local producers and their workers, and that you’re reducing greenhouse gas emissions by lowering the number of miles your food travels to your plate. • FarmtoForkSD.com

IN TENTS CONFERENCE

Monday, Feb 26, 6 – 9pm on the water at Marina Village. Bring your plate, meet your community and taste the magic with Chefs Davin Waite (Wrench & Rodent), Christina Ng (Chinitas Pies), Tae Dickey (BIGA) and Accursio Lota (Solare), along with farmers and fishermen, food and libation. Benefits Small Farmer and Food Maker education. Tickets here: InTentsFlavors.com

SAN DIEGO RESTAURANT WEEK

Sun, Jan 21 through Sun, Jan 28. Eat, laugh and share delicious dishes made with locally sourced ingredients at over 200 participating restaurants. Enjoy three course prix fixe dinners for $20, $30, $40 and $50, and two course prix fixe lunches for $10, $15 or $20. No tickets needed, but reservations are recommended! SanDiegoRestaurantWeek.com

FARMS, FARMERS’ MARKETS, PRODUCE and MEAL DELIVERY SERVICES

ORGANIC, LOCAL, VEGETARIAN GLUTEN- & DAIRY-FREE

FALLBROOK - VALLEY FORT SUNDAY FARMERS’ MARKET

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 “eathealthy18.” See page 11 for offer. contactus@farmfreshtoyou.com • info@kclfarm.com • 800-796-6009 • FarmFreshToYou.com

Jan 20, Feb 17, Mar 24, Apr 21. Saturdays at the Ranch, one day spa and culinary adventures 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

Miramar: 8680 Miralani Dr.,Suite 135 Mon-Fri 8am-3pm Mission Beach: 3733 Mission Blvd. Every day 8am-3pm

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

DINE OUT ESCONDIDO!

SATURDAYS AT THE RANCH - RANCHO LA PUERTA

Fresh, natural, organic & local beverages Visit us at one of our stores.

your own box, buy a farmshare, and lots more options. 1430 E 24th St. National City, 91950 • hello@dickinson.farm • 858-848-6914 • dickinson.farm

COASTAL ROOTS FARM

Coastal Roots Farm cultivates healthy, connected communities by integrating sustainable agriculture, food justice and ancient Jewish wisdom. The 20 acre farm includes a food forest, vegetable gardens, compost complex, plant nursery, vineyard and animal pastures. Farm Stand open Sun, 10 – 3, Thur, 2 - 6. 441 Saxony Rd. Encinitas, 92024 • hello@coastalrootsfarm • 760-479-6505 • CoastalRootsFarm.org

DICKINSON FARM

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

LA JOLLA OPEN AIRE MARKET

LA MESA VILLAGE FARMERS’ MARKET

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

LUCKY BOLT

Eat well, save time and get more out of your day. Lucky Bolt makes it easy and affordable to eat well while you’re busy at work. Order by 10:30am and lunch arrives between 11:30am and 12:30pm. A different menu each day using produce from local, sustainable farms. • talk@luckybolt.com • LuckyBolt.com

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, ready-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

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

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 • 619-743-4263 • RanchoSantaFeFarmersMarket.com

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

SAN DIEGO MARKETS

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

{Local Marketplace}

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

ARTISAN AROMATHERAPY SKINCARE

Made in

San Diego!

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

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 ST. 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

GARDEN, LANDSCAPING, FARM & RANCH RESOURCES GRANGETTO’S FARM & GARDEN SUPPLY

Your organic headquarters for plant food & nutrients, amendments & mulch, seed & sod, veggies & flowers, garden tools, water storage, irrigation & vineyard supplies, bird feeders & seed, pest & weed control and power tools. A growing database of articles, tips and how-tos on the website. Encinitas, Fallbrook, Escondido and Valley Center. • Grangettos.com

GREEN THUMB SUPER GARDEN CENTER

A.R. VALENTIEN

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

LIBERTY PUBLIC MARKET

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

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

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.com

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

SPECIALTY FOOD, DRINK & OTHER PRODUCTS

HAWTHORNE COUNTRY STORE

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); 760-746-4769 (billing & dispatch)• SPVSoils.com

SUNSHINE GARDENS

Shop the Sunshine Gardens community marketplace, a true hidden gem! Located inside Sunshine Gardens Nursery you’ll find Betty’s Pie Whole Saloon, Twigs by Teri, Underwater Environments – Pond & Lake Mngmt, North County Olive Oil and Renee Miller Studios. 155 Quail Gardens Dr. at the corner of Encinitas Blvd. 92024 • 760-436-3244 • SunshineGardensInc.com

URBAN PLANTATIONS

Edible gardens and fruit trees for your home and business. Complete design, installation, maintenance and refresh services for everything from small home gardens to restaurant and corporate campus gardens. They’ll create the garden of your dreams! • 619-563-5771 • UrbanPlantations.com

www.ShopLenus.com Use code EDIBLE to get FREE FACE OIL SERUM with any order!

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

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

WILD WILLOW FARM & EDUCATION CENTER

ESCOGELATO

Educating the next generation of farmers, gardeners and homesteaders. Farming 101, Intro to Small Scale Regenerative Farming, runs July 8 to Aug 19. 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. Visit their blog; theartofagriculture.org • wildwillowfarm@sandiegoroots.org • SanDiegoRoots.org/farm

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

FLOUR POWER CAKERY

With 30 years in business, Flour Power is well-known and respected in San Diego. They’ve partnered with hundreds of local hotels, restaurants and private venues, and can create the ideal cake for every occasion. From the most elaborate wedding experience to a cozy, romantic backyard celebration, Flour Power has a cake to match. 2389 Fletcher Pkwy, El Cajon • 619-697-6575 • FlourPower.com

GROCERY RAMONA FAMILY NATURALS

NEW, BIGGER STORE! Family owned and operated natural food market with local, organic produce, raw milk, grass-fed meats, vitamins, supplements, specialty foods and more. Open MondayFriday, 8am-7:30pm, Saturday, 8-6 and Sunday, 10-6. 325 6th St. Ramona • 760-787-5987 • ramonafamilynaturals.com

Tuesday 2:30 - 6 Operated by the Escondido Arts Partnership January-February 2018

edible San Diego

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{Local Marketplace}

MEAT

SEAFOOD RETAIL

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

THE HEART AND TROTTER

Southern California’s only whole animal butchery (nothing goes to waste) featuring sustainably raised, hormone and anitbiotic free beef, lamb, pork and chicken. Open Tue-Sat, 11am-7pm; Sun,11am-5pm. 2855 El Cajon Blvd. Suite 1, San Diego 92104 • 619-564-8976 • TheHeartAndTrotter.com

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

ARTESIAN ESTATES AT DEL SUR

On the westernmost boundary of Del Sur, Artesian Estates offers 39 executive-style, one- and two-story residences up to 5,687 square feet with unique architectural details and options, and exceptional craftsmanship by CalAtlantic Homes. A VIP list of interested homebuyers is forming now. For information and to register, visit CalAtlanticHomes.com • 949-751-8951

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

EDUCATION 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! Learn more at Expereince Bastyr, Nov 4. 4106 Sorrento Valley Blvd., San Diego, CA 92121 • 858-246-9700 • Bastyr.edu/ california.com

A true European style market

CATALINA OFFSHORE PRODUCTS

Celebrating 40 years in business, this bustling wholesale and retail seafood market in a working warehouse offers fresh sustainably harvested seafood, much of it from local waters. Fri and Sat cooking demos. Mon-Tue, 8-3; Wed-Sun, 8-5. 5202 Lovelock St., San Diego • 619-297-9797 • CatalinaOP.com

DESTINATIONS CLAYTON VACATIONS

Experience Spotlight on Wine in the Mediterranean. Enjoy hosted dinners, wine tastings and meet-and-greets on board the intimate Regent Seven Seas Voyager with a renowned wine expert from Castello Banfi. To book, contact Bitsy Clayton, Cruise and Vacation Specialist. • 888-451-6524; 858-451-6524 • bitsy@ claytonvacations.com • ClaytonVacations.com

RANCHO LA PUERTA

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

VISIT ESCONDIDO

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

WINE, BEER & SPIRITS CASI CIELO WINERY

“Almost Heaven.” Specializing in handcrafted red, white and rose wines, and their newest addition, Kickass Fruit wines. They also offer gourmet grape and fruit jellies, handcrafted quilts, barrel stave crosses, cork items and vineyard paintings. Open Sat & Sun, 12-6. 3044 Colina Verde Ln. Jamul , 91935 • 619-251-1818 • CasiCieloWinery.com

CHUPAROSA VINEYARDS

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

Come t o

SHOP.

Stay for

LUNCH !

DOMAINE ARTEFACT

Dedicated to growing Rhone grape varietals and vinifying and blending them in traditional and innovative ways. Available for private events. Open for tastings Sat & Sun, 12-6pm. 15404 Highland Valley Rd., Escondido, 92025 • 760-432-8034 • Domaine-ArtefactWine.com

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

Sunday Market SundayFarmers Farmers Sunday Farmers Market Market Sunday Farmers Market at the Valley Fort at Fort at the the Valley Valley Fort at the Valley Fort

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

3757 South Mission Road Fallbrook CA 92028 Del Rayo Village Center Open Everyevery Sunday 10am to 3pm Open Sunday 3757 South Road10am Fallbrook CA 92028 OpenforMission Every 16079 San Dieguito Rd. more infoSunday email: vffarmfresh@gmail.com 10 am to 3pmtoor 3pm vendor info: Jeanniehathaway2011@gmail.com 760-390-9726 for more info email: vffarmfresh@gmail.com Open Every Sunday 10am to 3pm Rancho Santa Fe • 619-743-4263 Follow us on Facebook: Valley Fort Sunday Farmers Market contact Denise vendor info: Vendors Jeanniehathaway2011@gmail.com or 760-390-9726 Sundays, 9:30am –2:00pm for more info 951-204-8259 email: vffarmfresh@gmail.com Follow us on Facebook: Valley Fort Sunday Farmers Market or 760-390-9726 Valley Fort Sunday Farmers Market ranchosantafefarmersmarket.com vendor info: Jeanniehathaway2011@gmail.com

Follow us on Facebook: Valley Fort Sunday Farmers Market

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January-February 2018


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

Sleeves Up Horton Plaza

Pacific Beach

Leucadia *

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

199 Horton Plaza 10 am–2 pm 619-481-4959

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

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

People’s Produce Night Market *#

Valley Center

Poway *

Murrieta *

1655 Euclid Ave. 5–8 pm 619-262-2022

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

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

Santee *#

FRIDAY

Rancho Penasquitos YMCA

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

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

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

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

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

THURSDAY Clairemont # 3091 Clairemont Dr. 3–7 pm 619-795-3363

Linda Vista *# 6900 Linda Vista Rd. 3–7 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

Oceanside Morning *

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

Horton Plaza #

Scripps Ranch

225 Broadway Circle 11 am–2 pm 619-795-3363

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

Imperial Beach *#

Temecula – Old Town *

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

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

Rancho Bernardo Winery

Allied Gardens Sunday

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

Lewis Middle School 5170 GreenBrier Ave. 10 am–2 pm 858-568-6291, 619-865-6574

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

Del Mar

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

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

SDSU

Little Italy Mercato #*

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

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

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

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

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

La Jolla Open Aire Girard Ave. & Genter 9 am–1:30 pm 858-454-1699

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 Hwy 78 & 79 21887 Washington St. 12–4 pm 760-782-9202

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

*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.


Edible San Diego Issue 45 January-February 2018  
Edible San Diego Issue 45 January-February 2018  
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