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Member of Edible Communities

Good food. Good drink. Good read. • No. 43 • September-October 2017

Beverages

Frankie Thaheld shakes it up • You & Yours distillery • Hope for local fisheries • Discovering Fallbrook


September-October 2017

CONTENTS

DEPARTMENTS

TWO CENTS

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COVER ART BY SHARON BELKNAP

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TIDBITS 4 LOCAL TALENT: FRANKIE THAHELD SHAKES UP FRESH COCKTAILS

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KITCHEN KNOW-HOW: 11 SAN DIEGO CHEFS SAUCE IT UP!

LIQUID ASSETS: CHARLIE & ECHO 14

THE GOOD EARTH: HOW THE HOPS 16 ARE GROWING AT STAR B RANCH

TO YOUR HEALTH: 18 HYDRATE FOR YOUR HEALTH

DAY TRIPPER: 36 FALLBROOK :THE SOMEWHAT SECRET AVOCADO-CLAD GEM

SANDWICH AT HOME: 40 TRISH WATLINGTON’S FARMERS’ MARKET SANDWICH

GROW IT: COOL SEASON GARDEN 42

RESOURCES & ADVERTISERS 46

FARMERS’ MARKETS 49

FEATURES

THE STATE OF LOCAL FARMING 20

A SUNDAY GIN GIMLET 24 FOR YOU AND YOURS

MASTER GARDENERS’ 26 COLORING BOOK PAGE

OPE ON THE HORIZON FOR SAN DIEGO’S 28 H DISAPPEARING FISHING COMMUNITY

FORAGING FOR SAN DIEGO BOUNTY 33

PERSIMMON WALNUT LOAF 44

COCKTAILS 101 45 Photo of the Shirley Rose cocktail courtesy of You & Yours


{Two Cents} Drink up! We’re going to take the phrase “Water, water, everywhere” from Samuel Taylor Coleridge’s 1834 poem, “The Rime of the Ancient Mariner,” and repurpose it because in San Diego there are lots of good things to drink. In Southern California’s late summer and early autumn, our thoughts turn to all that is cool, refreshing, and local.

Photo: C.L. Hasson

Welcome to the September-October 2017 issue of Edible San Diego, our Beverages issue. We offer you a tempting mix of stories from the cup that reflect our unique Edible mission—with nutrition, history, geography, and tips to up your cocktail literacy. In San Diego County, we have some serious liquid assets. Not only are we the global capital of craft beer (locally produced hops­— who knew?), but San Diegans are growing and processing wine grapes in rural—and urban—places you need to know about. Distilling fine spirits locally adds a third dimension to designate our region as a little bit of beverage heaven. We invite you to broadly sample—all year long—San Diego County’s growing beverage scene, which also includes mead, kombucha, cider, tonics and more great local drinks. Why? Because if we want San Diego to be a garden of beverage delights, then we as consumers need to support the local beverage artisans working hard to make it happen. Other fun details this time around include a day trip to Fallbrook in San Diego County’s inland-north territory, where many surprises await you. We offer a hands-on element with an organization you’ll want to know more about. And stretching our water theme toward the Pacific, we ponder the future of our local fishing industry. While we’re talking content, I want to dangle out there a promise that in 2018 we will be making some grand changes to our editorial strategy. You keep evolving, right? Well, so will Edible San Diego, and #YouAreInvited to join the conversations about “all things great and small” (borrowing from Coleridge again) in our regional food system. I’m getting thirsty, so I’ll wrap this up and let you savor this magazine. I hope you’re also connected to our newsletter and social media between printings, and if your neighborhood supply of Edible’s latest issue has dried up, consider subscribing so it comes to your door! We’re raising our glasses to you—our readers, advertisers, contributors and friends— in gratitude for this conversation, community and movement that is Edible San Diego. Cheers! Katie Stokes Publisher, Edible San Diego

edible Communities 2011 James Beard Foundation Publication of the Year

MEMBER OF EDIBLE COMMUNITIES

CONTRIBUTORS

PUBLISHER Katie Stokes

EDITORS

Katie Stokes, Executive Editor

DESIGNER COVER ART

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

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

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CONTACT

Heather Dane Edible San Diego Bambie Edlund P.O. Box 83549 Aaron Epstein San Diego, CA 92138 Bay Ewald 619-756-7292 Caron Golden info@ediblesandiego.com Maria Hesse ediblesandiego.com Erin Jackson ADVERTISING Lauren Mahan For information about Elaine J. Masters rates and deadlines, Nick Nigro contact Katie at Vincent Rossi 619-756-7292 Matt Steiger info@ediblesandiego.com Urban Plantations

Sharon Belknap


Cover Art by Sharon Belknap Sharon Belknap, a Cardiff resident, recently rediscovered her love of making art. This time it’s showing up as pen and ink sketches with watercolor in a loose and lighthearted style, reflecting the energy and life she witnesses in cities, on the farm, or wherever she travels.

FOOD FOR THOUGHT What if your nutrition degree took care of your body as well as your mind?

Bachelor of Science in Nutrition and Culinary Arts Master of Science in Nutrition for Wellness Learn n more at

Growing up in Bethlehem, Pennsylvania, she had the freedom to explore and build in nature. The movement, color and textures she found there were her original teachers and companions. Later, moving to California with her family, she received her Bachelor of Fine Arts Degree in Textile Design at California State University, Long Beach.

Experience Bastyr

Saturday, Nov. 4 10 a.m.

Following graduation and a few corporate jobs, she moved to San Diego and established her graphic design studio, Sharon Belknap Design. Since the 80s she’s been creating for major universities, nonprofits, and healthcare organizations. Sharon also created Tidbits of Love®, a box full of her little watercolor sketches paired with words of kindness. They’re for “giving away to make someone’s day.” She’s grateful to be sketching and teaching from her studio located on the organic Coral Tree Farm in Encinitas. D

bastyr.edu

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{Tidbits} Scugnizzi: Naples style pizza on wheels In the post WWII streets of Naples, Italy, many orphaned street kids— known as “scugnizzi”—turned to the art of making pizza as a means of survival. Today, almost four generations later, Maestro Pizzaiolo Augusto Folliero and his wife, Krizia, are bringing this Neapolitan family tradition to San Diego. Their retrofitted catering truck with trailer boasts a custom wood-fired oven that can churn out four ten-inch individual pizzas every 90 seconds.

fresh ingredients are sourced locally,” explains Augusto, who is cofounder of the Unione Pizzaiuoli Tradizionali e Ristoratori in Italy and organizer of the Pizza World Cup in Rome. Of note to the health conscious: A traditional Naples style pizza has a thinner crust, with no added oil, butter, or milk. Plus Scugnizzi offers a gluten-free version. ~Lauren Mahan Scugnizzi Pizza 442-226-8761 scugnizzipizza.com

“We use some traditional ingredients, such as Caputo flour from Naples, while

Tamarindo Latin Kitchen & Bar For almost two decades, Claire de Lune at the corner of University Avenue and Kansas Street was a hip coffee house hangout for North Park locals. Today that iconic site is home to Tamarindo Latin Kitchen & Bar, the brainchild of managing partner Bill Sauer, an Arizona native and chef by trade, whose passion for high quality Latin cuisine helped inspire the menu at this nouveau casual restaurant.

Green Drinks: Environment-friendly networking In this age of online social media, it’s remarkable that a face-toface networking concept born in 1989 at a North London pub is still going strong, with close to 600 affiliates in cities worldwide. Locally, San Diego Green Drinks is currently spearheaded by life and health coach Alison Cebulla. “Every time I attend a Green Drinks event, I meet someone who is passionate about the same things I am,” says Cebulla, who recently relocated from San Luis Obispo. “It’s exciting that there is such a large and diverse pool of environmentally conscious professionals here in San Diego.” While Green Drinks is primarily aimed at those concerned with environmental issues, anyone can attend the monthly or weekly “meetups,” which are typically held at a centrally located bar or restaurant. ~Lauren Mahan sandiegogreendrinks.com

“We’re calling ourselves a Latin kitchen, as opposed to a Mexican restaurant,” Sauer explains. “We combine the cooking styles, condiments, and flavors of various Latin countries, using local, allnatural ingredients whenever possible. The result is something chef Elliott Townsend and I like to call ‘San Diego’ cuisine.” The bar at Tamarindo, overseen by mixologist Mark Broadfoot, includes a selection of high-end tequila and mezcal based cocktails. ~Lauren Mahan Tamarindo Latin Kitchen & Bar 2906 University Ave. 619-955-8770 tamarindonp.com 4

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LocalTalent Talent}} {{Local

Frankie Thaheld Shakes Up Fresh Cocktails By Aaron Epstein Photography by Chris Rov Costa

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“I was getting stuff from Chino Farms every day, and I was able to produce cocktails from carrots, cocktails from beets, cocktails from—you name it!” Frankie Thaheld

I

t wasn’t a cocktail that Frankie Thaheld ordered as we sat down for our interview, nor a cup of coffee. Rather, he requested matcha ( Japanese-style green tea), thereby catching the barista off guard. She warned him of its bitterness. She even asked if he might prefer something else. “Thank you, I love bitter flavors,” Thaheld replied with a gentle, knowing smile. Had she been more familiar with this particular customer, the barista would not have been surprised by his order. Thaheld fronts the Snake Oil Cocktail Company, and he has a lot of experience playing with people’s palates. In fact, he’s been around the world doing so. When I caught up with him, Thaheld had just returned from a week in Cabo. “It was work!” he insisted, laughing. “We’d go in in the morning at 9:00 to start batching (prepping cocktail mixes), then we’d leave at 1:00 and come back at 4:00. We’d be there until midnight, then go back in the morning and do it again.” While Thaheld’s work life may seem pretty glamorous these days, the litany of gigs that he’s had is varied. An (extremely) youthful 44, one wonders at first glance how he’s had time for it all. He’s been a soda jerk, a bank teller, a telephone wine salesman, and, for 11 years, a bartender and corporate trainer

for California Pizza Kitchen. The moment that launched his career in mixology, and placed him among the who’s who of San Diego dining, took place in 2006. “I applied at Mr. A’s and George’s [at the Cove] on the same day,” Thaheld shared. “I had an interview at Mr. A’s in the morning. Then, when I went to George’s later, my phone was ringing with a message that Mr. A’s wanted to give me a job. But George’s hired me on the spot.” The restaurant was about to renovate and rebrand, and Thaheld was given free rein to create a new cocktail program. Inspired by a research trip to New York City—and specifically, by a bar called Apothéke—he decided to base his list entirely on produce. Local produce. “I was getting stuff from Chino Farms every day, and I was able to produce cocktails from carrots, cocktails from beets, cocktails from—you name it!” he said. “I was experimenting, but it fit the food profile at George’s, so it worked.” Thaheld’s work at George’s caught the attention of the nascent Snake Oil Cocktail Company, among others. After a change in ownership in 2012, Thaheld joined Snake Oil. Then, in 2014, he became a partner. And now, he’s the face of the company. Snake Oil broke new ground a decade ago when they began introducing artisanal

mixology to large-scale events, and their business is still growing. They have 700 events slated for this year, including running the concessions during performances at Copley Symphony Hall and the Lyceum Theatre. They’re responsible for the cocktail programs at restaurants such as Bottega Americano, Tidal, and Farmer’s Table. They’ve also cultivated an international clientele in Tijuana with Mamut Brewery Co. and Chef Ruffo Ibarra’s Oryx Capital and Nortico. Meanwhile, Snake Oil is working on a project for Epiphany Tea Bar in Aliso Viejo, California, which has fueled Thaheld’s creativity and his interest in nonalcoholic cocktails. Snake Oil is also considering a number of expansion opportunities. Soon enough it may be possible for you to buy Snake Oil mixers in a store, or throw your own party at a Snake Oil-owned event space. D Aaron Epstein has lived on four continents and worked in almost every element of the wine industry. In addition to Edible San Diego, his writing has been published in Riviera Magazine San Diego, Wine Folly, and Grape Collective, as well as on his own blog, Winedad.com. Aaron was the founding Curator of Le Metro Wine Club, which landed him a place on Imbibe Magazine’s 2015 list of “75 People, Places, and Flavors that will shape the way you drink.”

Cocktail recipes on page 8

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Beets Me 1 ½ ounces London Dry Gin 1 ½ ounces beet water*

Strain over fresh ice in a double Old Fashioned glass. Garnish with two fresh grinds of finely ground black pepper and a sprig of mint.

1 ounce simple syrup

*For beet water: 6 small to average size red beets Purée raw beets with 2 cups of water in a blender and strain out pulp. Will make enough for 10 cocktails.

¾ ounce fresh lemon juice 8 mint leaves, plus a sprig for garnish Cracked pepper Add liquid ingredients and mint to a cocktail shaker. Cover and shake hard with ice to break up the mint.

Groovy Grove 4 ounces brewed and chilled Epiphany Tea Bar Chamomile Grove Tea* 2 ounces fresh strawberry purée, plus a few strawberries for garnish 1 ½ ounces fresh strained tangerine juice 1 ounce fresh strained fennel bulb juice ½ ounce simple syrup Add all ingredients to a cocktail shaker. Cover and shake with ice. Strain over fresh ice in a 16 oz glass. Garnish with a few halved strawberries. *Mixologist’s Note: While this drink would taste best with the Epiphany Tea Bar Chamomile Grove Tea, it would be fine with a typical Chamomile tea infusion. Add a touch of Rooibos tea to the infusion for best results.

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San Diego Chefs O Sauce It Up!

{Kitchen Know-how}

ne of the most surefire ways to take your home cooking to the next level is to master a few sauces. A good sauce can turn an everyday dish into a restaurant-quality meal. To aid you in this worthy endeavor, we’ve collected three classic and versatile recipes from San Diego chefs that use low and slow temperatures to extract the maximum flavor from seasonal vegetables, herbs, and other aromatics.

By Erin Jackson

Photography by Chris Rov Costa

Use these recipes to unleash bold flavors and enticing aromas. The time you invest in roasting, simmering, and poaching the ingredients will be paid back in full, with interest. D 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.

More sauce recipes on pages 12 & 13

Cauliflower Panna “We use this versatile sauce on pasta dishes and our white pizzas. It’s also delicious with grains, such as farro or braised lentils, as a gluten-free béchamel alternative for mac and cheese, or the base for a thick and creamy soup, like clam chowder.” ~ Bottega Americano Chef de Cuisine Jeremy Oursland Makes approximately 4 cups 1 head cauliflower 1 ½ cups heavy cream, separated Salt to taste Cut cauliflower into medium size florets and discard stem and leaves. Reserve ¼ cup cream. Poach cauliflower in remaining cream in a medium saucepan over low heat until fork tender (approximately 15-20 minutes). Strain cauliflower over a large bowl and reserve cream for another use. Blend cauliflower with ¼ cup of reserved fresh cream until smooth, adding a tablespoon or two of the reserved cream if needed to thin. Season with salt to taste.

Tip: Industrial strength blenders (such as a Vitamix) produce the smoothest sauce. Any excess cream can be used in savory applications. Try adding a splash to steamed mussels or use it to make quiche. Bottega Americano 1195 Island Ave. San Diego 619-255-7800

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Turkey

Harissa “This sauce is simple, versatile, and will make your whole house smell like an amazing Moroccan market while cooking. We use it at Kindred to top our skewers and we add it to hummus. You could also add a little mayo and lime juice to it for an awesome salad dressing.” ~ Kindred Chef Jeremy Scullin

7 Nov 18-19 Dec 16-17

Makes 6 cups 5 red bell peppers ½ white onion 5 Fresno chili peppers 5 cloves garlic 2 tablespoons plus 2 teaspoons paprika 2 tablespoons plus 2 teaspoons Madras curry powder 2 tablespoons plus 2 teaspoons cumin seed ½ tablespoon salt ⅓ cup sherry vinegar 1 cup extra virgin olive oil Preheat oven to 350°. Remove seeds from bell peppers and medium dice bell peppers, onion, chili peppers (with seeds), and garlic.

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In a large bowl, mix all ingredients together. Transfer mixture to a twoinch deep baking dish, cover with foil, and roast in the oven for 30 minutes. Carefully uncover baking dish and stir. Continue roasting mixture uncovered for 30 minutes or until all vegetables have started to break down and release water. The onion and garlic should be beginning to caramelize. Remove from oven and let mixture cool to room temperature. Blend in a highspeed blender. Adjust consistency of the sauce with a little water if desired. Tip: Harissa freezes well. Simply store excess Harissa in freezer bags and defrost as needed. Kindred 1503 30th St. San Diego 619-546-9653


Bolognese “I have fond memories of watching this hearty sauce simmering on the stovetop in my grandmother’s kitchen. When we developed the menu for Officine Buona Forchetta, I really wanted to offer a taste of home to our diners.” ~ Officine Buona Forchetta Executive Chef Mario Cassineri

Makes 8 cups

Cook onions, celery, carrots, and garlic in oil in a 6-8 quart heavy pan over medium heat, stirring occasionally until softened, about 5 minutes.

2 medium onions, finely chopped 4 celery ribs, finely chopped 2 medium carrots, finely chopped

Sauté all meats together in a large pan over high heat. Drain the excess fat, transfer to the pan with the vegetable mixture, and cook over medium-high heat for 10 minutes, stirring occasionally to break up any lumps. Add red wine and simmer for 10 minutes. Add the demi-glace or beef stock.

2 garlic cloves, thinly sliced ¼ cup extra virgin olive oil 1 pound ground veal ¼ pound ground pork (not lean) 1 pound ground beef

Stir in tomatoes, tomato paste, water, and herbs and gently simmer. Cover and cook until sauce is thickened, about 1 to 2 hours. Remove bay leaf. Add salt and pepper and remove from heat. Serve with tube-shaped pasta, such as penne or rigatoni.

1 cup dry red wine 1 cup veal demi-glace (or substitute beef stock) 1 28 ounce can whole tomatoes

Tip: Sauce can be made up to two days in advance. Let it cool, uncovered, before storing in an airtight container in the fridge. It can also be frozen for up to one month.

1 tablespoon tomato paste 1 cup (or more) water 1 tablespoon fresh herbs (rosemary, sage, thyme, and 1 bay leaf )

Officine Buona Forchetta 2865 Simms Rd. San Diego 619-548-5770

1 ¼ teaspoon kosher salt ½ teaspoon black pepper

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{Liquid Assets}

Charlie & Echo How one urban winery brings the wine country to you Photo: Sam Wells

By Lauren Mahan

sdurbanwineries.com

On June 3, 2017, in conjunction with the kickoff of San Diego’s third annual Urban Wine Week (“Sip the City”), we sat down with event organizer and veteran urban winemaker Eric Van Drunen at his newest venture— Charlie & Echo—to discuss the pluses and perils of making wine in an urban setting.

output. We have better bottom-line potential here in Miramar. Plus, we’re more accessible, with plenty of free parking and a tasting room that accommodates up to 40 visitors. But the method of making wine stays the same. We simply bring the grapes in from the country and make it here in the city.

Weren’t you originally at Vinavanti in Hillcrest, which has since closed its doors?

I am guessing that, because of your new location, you don’t get a lot of tourist business.

Q A

My wife, Clara, and I started Vinavanti in San Marcos in 2007. I had only just started the wine venture right before I met her. As a retired US Air Force Master Sergeant, she was able to become increasingly more involved in the business. After a brief stint in Sorrento Valley, Vinavanti eventually found its way to Hillcrest in 2015.

Q A

What prompted you to change the name of your winery and move it to an industrial area in Miramar?

The name Charlie & Echo is simply the international phonetic alphabet version of our initials, C & E—as in alpha, bravo, charlie, etc. As for the move, it was a question of cost per square foot versus 14

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Q A

We may get some added tourist business during San Diego Urban Wine Week, but we mostly cater to the local community—people who like to drop by and chill out with their friends and neighbors.

Q A

How did Urban Wine Week get started?

San Diego Urban Wineries, our local guild, started “Sip the City” in 2015 as a way of bringing together the best of San Diego’s urban wineries to toast the local wine movement. This year we had over a dozen urban wineries giving participants an opportunity to taste local wines and meet local winemakers, while enjoying delicious food and live entertainment. D

Koi Zen Cellars Carruth Cellars (Solana Beach and Carlsbad) Witch Creek Winery BK Cellars Urban Winery & Tasting Lounge Stehleon Vineyards Vesper Vineyards San Pasqual Winery & Tasting Room Solterra Winery & Kitchen Charlie & Echo India Street Winery Nègociant Urban Winery Gianni Buonomo Vintners Holme Estate Cellars 2Plank Vineyards Winery & Tasting Room

Charlie & Echo 8680 Miralani Dr., #113 San Diego 877-592-9095 charlieandecho.com


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{The Good Earth}

How the Hops are Growing at Star B Ranch W

By Vincent Rossi

Photos by Chris Rov Costa

e’re looking at a grove of hop plants, waving slightly in the morning breeze. Each row, mounted on a wire trellis, stands ten feet high. Gazing out of the pickup truck driven by Eric March, foreman of Star B Ranch and Hop Farm, I’m thinking of a comparison but can’t quite come up with it, but Eric does: “Kind of like a kelp forest,” he says, “but above water.” March is an affable, soft-spoken guy. When asked about his title at Star B, he referred to himself as the foreman, but then smiled and added, “I’m a son-inlaw of the son-in-law.” Behind that modest summary is a now four-generation family farming operation. It began in 1979 with Bert Boeckmann buying a little over 1,000 acres in the hills above Ramona, at first for livestock, seeking to produce a healthy, sustainably-raised product. The extended family’s research led them to raising buffalo. Star B, now at 1,200 acres, has become nationally recognized for its top quality, grass fed bison meat. In 2008, Eric and his wife Annie, observing the emergence of a craft beer scene in San Diego County, began to research opening a brewery at Star B. But they were told they couldn’t because the land in their particular area was zoned for agriculture. They decided to grow hops as a way to “keep our foot in the door,” March said. Another impetus for local hop cultivation was a worldwide hop shortage in 2008. This resulted from a combination of bad weather, pests, and crop viruses in the world regions where most hops are

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produced. Those regions include Oregon, Washington, and Idaho, and the Hallertau region of Bavaria in Germany. Hops like “long summer days and cold nights, but not freezing cold,” March said. The 45th and 46th parallels are the prime hop growing spots in the world. Those are the parallels along which the main regions in the United States and Germany are located. Star B planted its first hop crop in 2008. Their first harvest was in 2011. In San Diego, “it can take two to three years to get a full yield,” March said. “This is our eighth season commercially.” They started out growing two hop varieties, Cascade and Nugget. Today, Star B’s three acres of hops encompass some 21 varieties, including Chinook, Crystal, and Mount Hood. Hops are one of the primary ingredients in beer brewing, along with malted barley, yeast, and water. “Hops contain many essential oils which contribute aroma, flavor, and bitterness to balance the sweetness of the malt,” according to Star B’s website. Asked for some client preferences, March answered, “Cascade is the most used in the country [but] everybody likes Chinook. American hops are kind of known for being piney and citrusy robust flavors.” The recognition of varying aroma and flavor contributions offered by different varieties of hops has spurred hop cultivation in what March calls

“nontraditional areas,” like South Africa and San Diego. He has expanded his hop varieties to suit trends and climate. And his efforts have been successful.

March also said the United States Hop Growers Association, to which Star B belongs, has begun electing “members-atlarge for a small growers council.”

“We’re the largest commercial hop farm in the county,” March said. He supplies hops to nine different breweries. “We had hops in 15 different beers last year.”

“It’s nice now because a smaller-scale support system is developing,” he said, citing the creation of specialized baling machines as another example.

“We try to be as organic as we can be,” said March. The only nonorganic substances he uses are nutrient and micronutrient fertilizers. He explained that “hops are perennial underground, growing very fast and large in a short time. That can cause extreme soil depletion, which organic fertilizers are still too weak to remedy and too cost-intensive to replenish,” said March. “I am hoping to rebuild a more organically fertile soil over time, but I need to supplement with something stronger until then.”

With this kind of a support network, March and Star B can concentrate on passing what he calls the ultimate test for a hop: “If it grows and it makes good beer.”

Star B harvested about 1,000 pounds of hops in 2016. March said that’s about one-tenth of what the northern producers grow. But they have much more acreage and utilize more factory farm-type methods. Pointing to his grove, he noted, “We grow on 10-foot trellises. The big firms use 20 or 25 feet, but they have specialized tractors to harvest them. We don’t use those.” A few years ago Star B invested in a large German hop harvesting machine. “Hop harvesting is very labor-intensive,” March said, which can be tedious, time-consuming and expensive. He noted that The Wolf Hop Harvester was designed for and used by smaller-scale operators in Germany.

The winter rains brought needed drought relief which has March optimistic about this year’s crop. “I’m hoping to double, triple or quadruple my yields this year,” he said, adding, “If I can, I may reach a point where I’m half as productive as up north.” By “up north” March is primarily referring to the growers in the Pacific Northwest. Those growers have the climatic advantage and also larger acreage going for them. At the same time, he says that region’s climate is more prone to “fungal development and insect pests,” which can require increased use of nonorganic chemicals. So, while he’s not yet to their level of productivity, with his reduced usage of nonorganic chemicals, “it’s almost even.” D Freelance writer Vincent Rossi has been a contributor to Edible San Diego since 2008. He is the author of three books on San Diego County history and writes a bi-weekly blog, The San Diego History Seeker. His special interests are history, politics, and culture, with a special appreciation of the interrelationship between culture and food. With his wife Peggy, a professional genealogist, Vincent co-owns StorySeekers, a research and publishing company for family history, memoir and historical books.

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H

{To Your Health}

ydration is not about how much water you drink. It’s about the quality of your water and how much your body absorbs.

Hydrate for Your Health Four Important Guidelines By Heather Dane

Follow these four guidelines for optimal hydration:

1.

Choose high quality water. Just like knowing the source of your food is important, it’s critical to choose a highquality source of water. Spring water and artesian are tops if you live near these sources. In the San Diego area, we have access to Carlsbad Alkaline Water. Tap water, however, has many toxins, like fluoride, aluminum, and disinfectants, like chloramines and chlorine. I recommend filtering your tap water. Look for a quality countertop, whole house, or under-sink filter that fits your budget. The Environmental Working Group has water filter information and comparisons at ewg.org.

2.

Listen to your body. While experts will give you guidelines about how much water to drink, make sure you listen to your body. Everyone is different, so strive to prioritize hydration. Don’t force your body if you feel like you’re over-hydrating.

3.

Minerals are a must. Minerals are the spark plugs of your body. They boost your energy, help reduce stress, and run every enzymatic function in your body. To truly hydrate, you need minerals. Yet mineral deficiency is so common that the World Health Organization is calling it a global epidemic. If you’re drinking all day long and not feeling hydrated, or if you are fatigued, exercise vigorously, or are stressed, you may be mineral-deficient. Adding just ¼ teaspoon of sea salt to your glass of water can return electrolytes (minerals) into your body. Here’s a great mineral, energy, and detox cocktail for improved hydration: 2 cups water 1-2 teaspoons raw honey (optional) 1 teaspoon 40,000 Volts!* (by Trace Minerals Research). If you engage in vigorous workouts, have chronic fatigue, orthostatic intolerance, or dysautonomia, you could consider adding one more teaspoon. ¼ teaspoon sea salt Juice of ½ lemon Mix together and drink first thing in the morning. Prepare another batch to drink at 3:00 pm on the same day.

4.

Spice it up. A wonderful hydrationboosting tip from Ayurvedic medicine is to add 20 to 30 cumin seeds to 4-8 glasses of room temperature water, steep for 20 minutes, then strain out the seeds. Whole cumin seeds balance the overly cooling nature of water and help balance blood sugar, aid digestion, promote bone density, and provide cancer-protective properties.

D

*40,000 Volts! is available online. Health Coach Heather Dane combines ancient wisdom from her Native American lineage with holistic health, epigenetics, and nutrition training to offer cutting edge remedies. She has coauthored two books with Louise Hay: Loving Yourself to Great Health and The Bone Broth Secret: A Culinary Adventure in Health, Beauty and Longevity. Heather is a regular contributor to Mind Body Green, Price-Pottenger Nutrition Foundation Journal, and HealYourLife.com. She has a Hay House Radio show, Loving Yourself to Great Health. Learn more at heatherdane.com.

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Photo: Chris Rov Costa


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The State of Local Farming By Caron Golden

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t the end of June, Lucila de Alejandro, who with her husband Robin Taylor was the face of Suzie’s Farm, posted a long video on Facebook that went viral among San Diegans who love locally produced food. There was shock. The couple was closing down the farm. Suzie’s Farm had long been a community treasure—and they seemed to be doing all the right things, including creating brand recognition. But it wasn’t enough. And while the loss was shocking, given the environment in which local farming takes place, ultimately it wasn’t surprising. The reasons behind Suzie’s closing were aired in a July editorial on the Edible San Diego website. But we realized that what happened with Suzie’s could be the canary in the coal mine warning of the frailty of our local farms. San Diego already had lost La Milpa and Cook Pigs, so it’s not like Suzie’s was the first. And we were curious about what was being done—and could be done—to create a climate more feasible for local agriculture to not just survive, but thrive.

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Photo: Chris Rov Costa


But, here’s the biggest problem local farmers face— you and the lack of support by the local community. As a region, San Diego is known for its agriculture. Think avocados and poinsettias, for example. The County has more than 5,700 farms—but that’s actually a decrease from 2012, when at its peak, the number of farms was 6,687. Product value, along with acreage, has declined. The reasons behind this are fairly obvious. At the top of the list is the cost of water. “For most farmers in San Diego County, it’s the price of water,” said Eric Larson, the San Diego County Farm Bureau’s executive director. “It’s had the single biggest impact. It’s tripled in about a decade.” Not far behind is the prohibitive cost of land. Then there’s legislation, like Proposition 2, which addressed cage laws for chickens—a boon to animal rights but a huge cost for farmers. Also, San Diego’s new higher minimum wage has increased farm overhead. There’s the lack of a local slaughterhouse, which makes raising livestock for food almost impossible. Add to these the availability of cheap produce from other countries and a lack of infrastructure that includes trained workers. “We need a guest worker program,” Larson said. “And with the labor shortage, we need research into more efficient equipment.” Here’s another issue: The average age of farmers across the country is 60—but, according to Larson, it’s even higher in San Diego. “Young folks are not coming up clamoring to be farmers,” he noted. “If they are, they’re probably going to larger farm communities because the cost of land and production make it difficult to get in.” And that’s not all. Stepheni Norton of Dickinson Farm in National City is aghast at the cost of farm insurance and workers compensation for her small organic farm, which is less than an acre and has only one part-time employee. “Policies are very hard to get for small farms in general and even harder for small farms in nontraditional farming locations,” she said. “In San Diego

we have yet to find a local farm insurance agent.” She said it took over a year to find an insurance company that would cover them. But, here’s the biggest problem local farmers face—you and the lack of support by the local community. Our country has a cheap food policy that San Diegans buy right into. “It’s not like there’s a huge number of San Diegans wanting to rush out and purchase from farms,” said Larson. “Demand is limited for locally grown products. It’s too easy to go to the supermarket. It takes a commitment to go to farmers’ markets. We have three million people but what percentage go to farmers’ markets to buy directly from farmers?” Larson and others think one solution would be a distribution infrastructure that would make it easier for farmers to aggregate products so that they could go more efficiently to markets. Catt White, who operates San Diego Markets, notes that farmers’ markets, farm stands, and CSAs are hugely important to farmers’ incomes because the retail price of the produce goes to the farm directly— and CSAs, in fact, provide a financial commitment in advance to the farmers. But again, it comes down to consumers understanding how important it is to buy locally from farmers. “We all need to eat, so we all have a personal investment in keeping farmers in business,” she said. “Where else are we going to get our food?”

Agents of Change The good news is that there are several organizations in the region that recognize what farmers are up against and are on the ground making change. One is the San Diego Food System Alliance. According to director Elly Brown, the organization is addressing the generation gap Larson mentioned and looking at

Robin and Lucila on the farm

opportunities to bring in young farmers, tackling challenges from affordable land access, capital access, and business planning to market development. “We’re starting with the land access piece and talking to California FarmLink,” Brown explained. “They have a presence in Central and Northern California and we’re trying to convince them to come here. They link landowners with potential growers and offer support on leasing, administer capital as a lender, and help manage intergenerational farm transfers.” Brown also advocates for institutional procurement that would facilitate investment in local farms, urban agriculture incentive zones that provide tax incentives for property owners to put vacant land into active agricultural use, farm microloans, and grants for beginning farmers and ranchers. Some of these are items that are part of state legislation, others are missing links in the upcoming federal farm bill, which is revised every five years. They also are deeply involved in the consumer education component with their “Know Your Food System” campaign. Another organization is the San Diego New Farmers Guild. “We are a group of September-October 2017

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Photo: Dhanraj Emanuel

Facing the Challenges


new and aspiring farmers,” said co-founder Laurel Greyson. “Our goal is to generate community, work together to share information and tools, and network.” The Guild started about a year ago and has a core group of about 25 people. “There are definitely new farmers out there. It’s hard anywhere to get started but in a place where it’s not as common to have first-generation farmers, there’s a whole slew of issues that need working out,” Greyson explained. “That includes what types of crops to grow, what will make money, how to get to markets, how to market yourself. We’re in the process of building a foundation of resources for new farmers.” And White, who operates three farmers’ markets, is trying to help farmers be more effective in selling their wares. “We do a lot of training,” she said. “We offer Vendor 101 and the InTents Conference, which is specifically designed to teach vendors already in business how to make more money. We call it ‘when passion meets profit.’” One thing White believes could make a difference is a change in California state regulations, which she said makes it difficult for farmers to make larger profits on valueadded items. “Do you grow peaches? Then you should be able to make and sell peach pies. They could make it easier for them.”

A Happy Warrior One new farmer who is slugging it out pretty joyfully is Luke Girling of Cyclops Farms in Oceanside. A graduate of the Center for Agroecology & Sustainable Food Systems farming program at UC Santa Cruz, Girling was the farm manager for West Steak and Seafood and Bistro West for two years before striking out on his own. On his two-anda-half acre farm, Girling produces a large variety of vegetables, strawberries, flowers, and herbs. He’s looking to participate in farmers’ markets but currently his main income stream comes from his farm stand (“We’re very supported by locals.”) and working directly with chefs from restaurants including 608, Belching Beaver, Mission Bar & Grill, and Biga. Some buy what he grows; others request specific items for him to grow. For Girling, water will forever be the leading 22

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Frances and Luke Girling of Cyclops Farms

issue—so he’s held four-course monthly water bill dinners on the farm for over a year to help pay those bills. “Labor is also a big problem,” he adds. “I can’t afford it. I’ve tapped into volunteers whenever I can.” “I know I’m not going to make a lot of money,” he said. “I see the challenges financially. But I love the work. I have an endless amount of awesome food and I get to have my kids out here.” The Farm Bureau’s Larson is equally bullish on farming. “A lot of investment is going on. Golf courses are being transformed into vineyards. Growers are planting avocados at a rapid clip, along with olives and dragon fruit.” But, notes Brown of the San Diego Food System Alliance, “Farming is romanticized. It takes a lot of hard work. I think there’s so much that can be done to support those who want to go into farming but they have to be realistic about what it takes to farm in San Diego. We need to address practical advocacy issues and create touch points for the community to get adults to buy local and seasonal food. That’s where we need to start.”

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Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff and Edible San Diego’s blog Close to the Source. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, the San Diego Union Tribune, the Los Angeles Times and many other publications.


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A Sunday Gin Gimlet for You and Yours By Erin Jackson

Y

ears before she could legally drink, Laura Johnson was seriously into spirits. Encouraged by her parents, whom she describes as open and relaxed about alcohol, she began mixing up her own concoctions with infused vodka for Sunday dinners while dreaming of the day she could finally visit a proper cocktail bar. In college, Johnson crafted syrups from scratch in her freshman dorm and quickly gained a reputation as an aspiring mixologist. Friends would call requesting big batch cocktails for parties, which Johnson would enthusiastically provide. After a behind-the-scenes tour of the Havana Club Distillery in Cuba, her interest was officially piqued. “Once I learned about the distillation industry and studied the craft, I was enthralled,” she says. “There’s an infinite number of opportunities to create flavor during the distillation process. For me, that’s like being a kid in a candy store. I couldn’t believe I found this craft that lends itself so well to putting one’s own personal spin on the end product.” During her second semester of senior year, Johnson created an idea deck that eventually blossomed into an official business plan. It wasn’t long before the plan became reality. In March 2017 (at age 25!), Johnson opened the doors to You & Yours Distilling Co., California’s first urban destination distillery. Located in the East Village (in what will soon be Makers Quarter), the loft-like space is decked out with chic lounge furniture and a marble topped bar. It’s a dream location for Johnson, who always envisioned the distillery nestled in a vibrant urban neighborhood with ample foot traffic.

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Laura Johnson


The Sunday Gin is an American-style variation that’s subtle and elegant, with bright, juicy citrus notes imparted by fresh grapefruit, Valencia orange peels, and a floral, herbaceous finish. The dominant botanical is juniper, but unlike textbook London Dry varieties, it doesn’t hit you over the head like a wrecking ball. Johnson says the juniper serves as the “connective tissue” that unites the other botanicals (including raspberry leaf, rose hips, elderflower, and dried coriander seed) and makes them sing.

Currently, You & Yours is distilling two products: Sunday Gin and Y&Y Vodka. Both are precisely engineered to be highly drinkable, with nuanced flavor profiles. Guests can sample the spirits in a tasting flight, or sip them shaken in a cocktail developed by Johnson and bar manager Trevor Bowles, a Consortium Holdings alum whom she describes as “insanely talented.”

right, she researched different distillates to engineer the ultimate spirit, eventually landing on a blend of corn, potato, and grape distillates that produce a smooth, creamy foundation with fruity, floral notes and a hint of vanilla. Johnson says far and away, the most popular vodka-based cocktail is the Side Salad, a refreshing and lightly vegetal libation served in a coupe with green bell pepper and basil juice, honey, lime, a pinch of sea salt, and five drops of herb-infused olive oil floating on top. Looking forward, Johnson is excited to debut two new offerings—an aged gin and an aperitivo-style spirit—and to break ground on a garden plot at SMARTS Farm where she’ll grow a variety of fresh herbs.

For the best possible introduction, Johnson suggests a specialty gin and tonic, like the Distiller’s, a bright and zesty option with grapefruit tonic water imported from New Zealand that’s garnished with a little bit of everything distilled in the gin. The presentation was inspired by the gin and tonic culture she observed in Mexico City, where the spirit is presented with similar flourish, resulting in an exciting, multi-sensory appeal. “You get everything on the nose and visually, but also on the palate,” explains Johnson.

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You & Yours Distilling Co. 1495 G St. San Diego 619-955-8755 youandyours.com 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

Being raised by vodka drinkers made distilling her own spin on the spirit a foregone conclusion for Johnson. “I knew if I didn’t, my parents would disown me,” she jokes. To get the flavor and texture just

through her Bake Me Some Love initiative.

Gimlet This zesty and refreshing cocktail is one of Laura Johnson’s favorite ways to enjoy You & Yours Sunday Gin. 2 ounces You & Yours Sunday Gin

*For mint honey simple syrup: ¼ cup honey ¼ cup water Large handful of fresh mint

1 ounce fresh lime juice 1 ounce mint honey simple syrup* Shake gin, lime, and syrup with ice for 10-15 seconds. Strain and pour over fresh ice and garnish with a sprig of mint.

In a saucepan, stir honey and water over medium heat until honey is dissolved. Remove from heat and add fresh mint; let steep for one hour. Strain and store in a sealed container in the fridge for up to one month.

For more cocktail recipes from You & Yours, go to ediblesandiego.com.

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September-October 2017

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Hope on the Horizon for San Diego’s Disappearing Fishing Community By Elaine J. Masters

Photos by Chris Rov Costa

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A

young civil engineer traveled around the world working on projects before he ditched his desk job to start sea urchin diving full time. Now, 47 years later, Pete Halmay muses about diving San Diego’s waters. “It’s not for everybody,” he concedes, “but if you love being out there, man there’s no better life and diving is better than anything. You don’t have to work on gear. You pick everything by

hand, there’s no bycatch. When you come in and are done for the day, you go home.” Halmay would love to dive with his son, Luke. But, over the past six years, Luke has come up short in the limited-entry lottery for a license. Aging fishermen like Halmay, 71, are pushing to stay in the industry to ensure the future of fishing, but it’s only gotten harder. While Americans want more seafood, the national fisheries are the most tightly managed in the world and cheaper sources (many unregulated) are competing for a place on the plate.


The fishing dynasty system can work. If you’re raised with parents getting up and out well before rush hour kicks in, the natural rhythms of fishing are ingrained. However, if you’re looking to build a fishing career from scratch, it’s more challenging. But no matter how one enters the fishing profession, it’s a long game with few guarantees. Sea urchin fisherman turned processor, Dave Rudie, puts it this way, “It’s hard work, inconsistent income, there are barriers to entry, and it’s expensive to buy a boat, gear, and permits.”

winter. Looking to become a captain on large ships, Nick has been going out for a month at a time to train on tuna boats while his father, David, manages their small fleet from San Diego. Regulations prevent David from using the lobster license when Nick is at sea, but he still has more than enough to do. “I slept with a fishing pole as a kid. It’s all I ever wanted to do,” David Haworth says. He owns a half dozen small boats after growing into the industry with his father. Now he manages the intricacies of working different fisheries. “I find the crew and captain, deal with meetings and political stuff to stay in business, order bait, pay bills, insurance, and fishing permits. I send in logbooks and set the VMS (vessel monitoring systems) on all the boats. Then there’s maintenance. That’s almost a full-time job.” He also orders tackle for delivery since local stores have closed. It all keeps him very busy along with quality checks, marketing, selling, and setting prices. David told himself that he was retiring at 50 but, “I’m working way more than when I was younger.”

When he was barely a teenager, Nick Haworth bought his first commercial license to crew on a purse seine squid boat. Now, with his own boat and the transfer of his father’s license, he sets lobster traps in the

urchins were the top San Diego fisheries in 2016. Some of those fishing licenses can be purchased, and each fishing technology has its regulations. Tuna and swordfish licenses are open-access, with different rules depending on the gear and where you’re fishing. Purchasing, outfitting, investing in, and running big boats to fish far offshore can run over $800,000. With over 60 different species coming into San Diego during the year, each catch has its own season, regulations, permits, licenses, and taxes to adhere to. Halmay says, “You almost have to buy into the fisheries now. You’ve got to buy permits or you’ve got to buy catch. A lobster permit itself is $150,000. A spot prawn permit is $600,000. They last for life but you can sell them. For the people (like his

It’s intimidating when you just want to fish for a living. Swordfish, lobster, and sea

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son, Luke) who don’t have $150,000 or $600,000, there has to be another way of getting into the fisheries.” That other way may be on the horizon. This June, Alaska and Massachusetts legislators introduced the bipartisan Young Fishermen’s Development Act (H.R. 2079, S.1323.) Well before that bill was introduced, San Diego’s Scripps Institute of Oceanography was developing an apprenticeship fishing program through Sea Grant. It will roll out by the fall of 2018, with state funding matched by federal dollars. The local program will pair young and seasoned fishermen in an apprenticeship commitment of 2,000 hours, balancing classes with working boats and docks for over a year and a half.

With American food security, ensuring safe and sustainable seafood harvests— supported on both sides of the aisle in Washington—fishing apprenticeship programs will be “a bargain with products, research, and outreach from resilient coastal communities,” says SinicropeTalley. New generations of young fishermen are vital to the survival of fishing communities across America. Without them, jobs, American-caught seafood, and a way of life deeply rooted in tradition are threatened. Before she was six years old, Jordyn Kastlunger went to sea with her grandfather and father. Now, in the summer, you’ll find her setting gill nets for halibut and white sea bass. In the winter, she’s harvesting lobster traps on her father’s boat. Kastlunger has seen the physical toll fishing has taken on her father, but she likes the work while 30

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Pete and Luke Halmay

Photo courtesy of J. Kastlunger

“The fishermen we’ve been talking with know they’ll get something out of it,” says Coastal Specialist, Theresa SinicropeTalley, PhD. They’ll get a “well-trained deckhand or apprentice who will be dedicated and loyal. And they’ll trust them a bit more after working together—they’re not just some young person to take their fishing ground.” ”The community’s got to buy into it,” notes diver Halmay. “I call it social capital. Everyone’s running around doing their own thing and we’ve got to start working together.”

Jordyn Kastlunger with her father.

completing college with a major in Child Development. Not quite 21 years old, each season she makes more than minimum wage and hopes “to have the ocean and fishing be part of my career.” Kastlunger says that being on the ocean is “almost therapeutic, in a way. It’s something not many can do, or see, and you escape everything on land. You see things from a different perspective and things that the average person doesn’t.” Hopefully that vision, and the harvests that come with it, will continue for generations to come.

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Ever curious and hungry for adventure, 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.


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Foraging for San Diego Bounty By Matt Steiger Every day you pass right by edible wild plants without even knowing it, or stopping to enjoy nature’s bounty. Wild food grows everywhere; a free source of nutrients and adventure! Here are five plants that are abundant in San Diego County and easy to identify.

Tunas are ripe late summer through fall. The fruits can be eaten fresh (be careful of hard seeds) and taste like something between berries and watermelon. They also make delicious syrups, jams, and wines.

Acorns Acorns were once a staple of the North American diet. Now they rot underfoot. They are lots of work to prepare but delicious and worth it.

Disclaimer: When foraging ALWAYS be 100% sure you know your plant. NEVER consume a plant without being sure of its identification.

Cacti: Nopales and Tunas Collect cactus paddles (nopales), and prickly pears (tunas), with tongs and a bucket. Shave or burn each cluster of spines off—be particularly careful of the nearly invisible tiny ones (glochids). Nopales are typically eaten grilled, sautéed, or pickled and taste like asparagus. Harvest young paddles, smaller than 8 inches, spring through fall.

Pine Pollen, Needles, and Nuts Pine pollen is an interesting ingredient. Substitute for wheat flour up to 25 percent in breads and pastas for deep yellow color and a subtle piney flavor. Collect the pollen in the spring, when it’s everywhere by placing a bag over the buds and shaking. Tender young pine tips can also be pickled and added to salads.

Collect acorns on the ground in the fall and discard any with holes. To process: Dry, crack, discard shells, soak, and remove skins. Blend the nuts with lots of water into meal. Soak covered in the refrigerator, changing water daily, until it tastes neutral (probably 7-10 days). Then dry and grind into flour. Acorn flour is rich in fat and carbohydrates and gluten free. It can be substituted for regular flour up to 50 percent in quick breads or cookies,

made into pasta, or added to blended soups for an earthy, creamy richness.

Pine needles are high in Vitamin C. Steep a small quantity in boiled water for a refreshing tea. Or simply chew the tender ends of a few needles for a brisk bite of pine and citrus.

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Intrepid foragers can also harvest pine nuts. Collect closed pinecones on the ground during summer and store until spring when they open naturally. Crack the nuts with vice grips and eat raw or roasted.

green 1-inch leaves and flat, wide clusters of cream-white flowers. By early summer the berries are dark purple, with powdery-white bloom, and hang down in clusters.

Black Mustard

Harvest whole bunches by cutting above the bunch and letting it drop into a bag. Process by raking the ¼ inch berries into a bucket with your fingers—carefully removing all stems and leaves (which are toxic). Then rinse well to remove bugs and dirt.

Black Mustard grows wild on hillsides. It is recognizable in late spring by rich tones of green and yellow. Search out young greens (less than 1 inch), identifying the plant by its radish-like leaves. Black Mustard leaves are best eaten blanched or sautéed and are nutritious and high in iron. Later in summer, the flowers can be collected and ground into a spicy (mustard-like) sauce (watch out for aphids). In late summer, you can make true mustard by collecting the tiny seeds from the 1-inch pods and grinding them with vinegar.

Elderberries Elderberries are the secret bounty of our backcountry. They grow wild along roads and near creek beds. You can identify elderberry trees in the spring by their pale

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Raw elderberries taste peppery and have slightly toxic seeds. But once cooked, they have a

delicious, rich berry flavor. The absolute best thing to make with them is elderberry syrup. Simmer berries in a little water for 15 minutes, then mash or blend gently. Strain seeds, add in 1 pound of sugar or honey per original pound of fruit and continue simmering until thick. Steep in cinnamon, cloves, and orange peel for an extra kick. A few teaspoons of this syrup and a squeeze of lemon in hot water make an amazing tonic when sick—or any time. It can also be used as a base for sorbets, sauces, or homemade wine.

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

WHEN TO GATHER Nopales (spring) and Tunas (fall) Acorns (fall) Pine pollen (spring), needles (perennial), nuts (gather in summer or fall, open in spring) Black Mustard (Greens­: spring. Flowers: spring or summer. Seeds: summer or fall) Elderberries (summer)


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{Day Tripper}

Fallbrook : The Somewhat Secret Avocado-Clad Gem RIVERSIDE COUNTY & TEMECULA

FALLBROOK

PALA

76

Written and photographed by Nick Nigro & Bay Ewald

VALLEY CENTER OCEANSIDE

F

allbrook—affectionately referred to as the “Avocado Capital of the World”— is a friendly town located between the 15 Freeway and State Route 76 and that once functioned as a stagecoach stop. It was settled in 1869 by the Vital Reche Family (who named the town after their homestead in Pennsylvania, Fall Brook). Fallbrook earned its title of “The Friendly Village” in 1922.

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SAN MARCOS

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As you journey along on your Fallbrook day trip, keep your eyes open for roadside farm stands where you can pick up a box of colorfully assorted produce to take home.

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ENCINITAS

Today, the landscape dotted with oak and olive trees, Fallbrook remains somewhat of a hidden spot in San Diego—a quaint storybook place where life moves at a slower pace and specialties like local peach desserts and Avocado Blossom Honey Saison are savored.

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VISTA CARLSBAD

CAMPO

IMPERIAL BEACH

Photo: Mike McCoy


Clockwise from top left: Hops from SD Golden Hop Farm, Gary Johndro, gazebo at Myrtle Creek Botanical Gardens & Nursery, Butterfly & Hummingbird Garden at Myrtle Creek, Fallbrook Winery winemakers Joshua McCourt and Euan Parker, Fallbrook Winery wine. Overleaf: downtown Fallbrook.

Begin the day on the outskirts of Fallbrook at SD Golden Hop Farm where the apple and pear aroma of the Calypso hops and the fruity flavors of the Citra hops will envelop your senses. Farmers Gary and Corie Johndro moved to the area from Santa Barbara and have created an architectural wonder where low and high trellises filled with budding hops sway in the breeze as you stroll about. They have provided hops for Ballast Point and Stone Brewing and host Sunday picking parties during the harvest. If you’ve never seen a hop farm, it’s indeed a sight to behold. Venture on to Myrtle Creek Botanical Gardens & Nursery, a whimsical spot

that sits beneath the shade of oak trees, blooming flowers, and shrubbery. Set aside time to saunter about, greet the goats, tour the Wild Bird Sanctuary and the Butterfly and Hummingbird Garden. Visit the Farmhouse gift shop for a bag of artisan crafted goods and some seeds for plants that attract hummingbirds and butterflies. Stop for a rest on the patio of Café Bloom, where you can enjoy a farm fresh organic lunch made with locally-grown ingredients and a sublime slice of myrtle berry pie for dessert. Pair it with their myrtle berry lemonade made with myrtle berries, blueberries, boysenberries, and raspberries for an added treat. Walk off your pie at the nearby Live

Oak Park, home to a 27 acre canopy of massive oak trees. Next, make your way to Fallbrook Winery, where the remnants of what was once an avocado farm still linger with trees and tables set beneath them. Today, it’s an expansive 36 acre vineyard offering tastings of everything from Rosato Rosé of Sangiovese to smooth Malbec. Often led by the winemakers themselves, these tastings provide a uniquely intimate learning experience. With cool ocean breezes and 264 days of sunshine, Fallbrook Winery’s artfully crafted wines bring the essence of the grapes to the forefront of your lips. September-October 2017

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When you get to the heart of the village, snag an iced coconut coffee and a freshly baked scone from Fallbrook Coffee Company, a company that donates its net proceeds back to the community in impactful ways. If you’re craving something on the savory side, grab a bowl of guacamole made with famous Fallbrook avocados at La Caseta, a village staple for almost 35 years. Check out the schedule at Fallbrook School of the Arts and partake in an afternoon workshop. Housed in a former train depot, the school offers a wide selection of classes for adults and kids alike—from ceramics and printmaking to sculpture and welding. Visit Brandon Gallery, a professional artists’ cooperative that was founded on Brandon Street in 1977 and the Fallbrook Art Center, a visual arts center that hosts a variety of rotating exhibitions. Pay Fallbrook Brewing Company a visit next, nestled in the heart of downtown and bustling with the liveliness of locals. Plan to be there for social hour when you can enjoy $4 pints of creative options like Calavo Cream Ale, Wilt Road Wit (made with local passion fruit), and Pretty Fly For No Rye (made with local tangelo zest and avocado honey). Owner Chuck McLaughlin is loved by his patrons. His wife, Jamie, has decorated the walls with thrift store paintings that she jazzes up in her own quirky ways (don’t miss the

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bathroom treasures). Expect a friendly place, where rescued dogs wander in and out, and folks gather for a ukulele forum hosted on the 4th Thursday of the month. For dinner, visit Oink and Moo Burgers and BBQ, a funky joint run by husband and wife team Jonathan and Jennifer Arbel, just down the road from Fallbrook Brewing Company. It’s known for specialty burgers made with hand ground chuck steak and brisket, racks of melt-in-your-mouth ribs, BBQ pork lettuce cups topped with honey roasted nuts, homemade mac and cheese fritters wrapped in bacon, and local ingredient driven treats. The Peaches and Cream is made with fresh peaches straight from the trees at Promacks Farm. The atmosphere itself is a blast from the past, where families pile in for birthday gatherings while sipping wine spritzers, eclectic brews, and homemade lemonade made with local lemons. Come hungry and be sure to try the scratch buttermilk biscuits drizzled with local honey and maple syrup, the creamy, crisp Oinken Slaw and the bourbon baked pork beans. The added bonus? If you’d like, you can even ask for a pig nose to throw on while you pig out. As you bid Fallbrook farewell, you’ll be left with a lasting feeling of a friendly place and memories of a day well spent.

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Clockwise from top left: Fallbrook Brewing Company flight of local beer, Jennifer and Jonathan Arbel of Oink and Moo Burgers and BBQ, Oink and Moo ribs and burger, Oink and Moo Peaches and Cream. Nick and Bay are writers, photographers, and founders of the artistic production company comewecreate. You can find their cookbook Living the Mediterranean Diet, in Barnes and Noble, Target, and independent bookstores internationally. Visit their website comewecreate.com or follow them on social media @comewecreate to see more.

Explore San Diego by visiting all our Day Tripper communities! ediblesandiego.com. Ramona is next up in our November-December issue.


{Day Tripper}

SPECIAL ADVERTISERS Historic Downtown Fallbrook Sunday • October 15, 2017 • 10 am - 4 pm Artisan Crafts • Hay Rides • Pony Rides • Scarecrows Pumpkin Contests • Petting Zoo • Local Foods & Treats www.fallbrookchamberofcommerce.org • 760.728.5845

Sunday Farmers Market at the Valley Fort 3757 South Mission Rd. Fallbrook CA

Open every Sunday 10 am to 3pm to e m o C Vendors contact Denise at OP. SHFarmers Sunday Market Sunday Farmers Market r 951-204-8259 tay fo

StheHValley Sundayat Market ! atFarmers Fort the LUNC Valley Fort

Valley Fort Sunday Farmers Market

at the Valley Fort 3757 South Mission Road Fallbrook CA 92028 3757 South Mission Road Fallbrook CA 92028

Open Every Sunday 10am to 3pm

Open Every Sunday 10am to 3pm

3757 SouthforMission Road Fallbrook CA 92028 more info email: vffarmfresh@gmail.com for more info email: vffarmfresh@gmail.com Open Every Sunday 10am to 3pm vendor info: Jeanniehathaway2011@gmail.com or 760-390-9726 Follow us on Facebook: Valley Fort Sunday Farmers Market

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

for more info email: vffarmfresh@gmail.com Follow us on Facebook: Valley Fort Sunday Farmers Market vendor info: Jeanniehathaway2011@gmail.com or 760-390-9726 Follow us on Facebook: Valley Fort Sunday Farmers Market

Presents

STARSTRUCK! A Tribute Concert Celebrating World-Famous Female Stars of Film, Stage, TV and Music from the 50s to the 80s

Saturday, September 23, 2017 4:30pm–6:30pm Purchase tickets at fallbrookfoodpantry.org BOB BURTON PERFORMING ARTS CENTER 2400 South Stage Coach Lane, Fallbrook All proceeds directly benefit the Fallbrook Food Pantry

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

Jenny Wenny Cakes By appointment only. 858-676-0760 • jennywennycakes.com September-October 2017

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{Sandwich at Home}

Trish Watlington’s Farmers’Market Sandwich By Maria Hesse

A

sandwich is a universal meal comprised of anything you wish. It’s a way to literally break bread with good friends, which is what Sandwich at Home is all about. And Trish Watlington just happens to be a good friend to break bread with. Watlington is the farmer and owner behind two highly-respected farm to fork dining and garden to glass imbibing experiences—The Red Door and BAR by Red Door (formerly, Wellington Steak & Martini Lounge). That’s right. Farmer. And owner. Watlington is also the pioneer behind 40

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Photos by Chris Rov Costa San Diego’s first Community Supported Restaurant (CSR). In January 2017, she successfully launched San Diego’s Farm to Fork Week, the second of which will be held September 9-17, 2017. Watlington admits that the restaurants were not focused on farm to fork sourcing when they first opened eight years ago, but she decided it was important to serve food that best reflected her family’s personal food choices. This change came in 2011, when her family bought out the initial partners in order to begin a conscious shift

toward sourcing and producing food as sustainably as possible. The tail end of the previous sentence is all too often a loaded statement as some restaurants “greenwash” their menus, attempting to bank on the marketability of sustainable eating when they are only able to marginally execute it. For Watlington, this is not the case. Hers is a life that actually requires hours under the sun, growing and harvesting 6,000-7,000 pounds of produce annually. Watlington does this in her backyard at


the restaurants’ gorgeous farm, located on the eastern side of Mt. Helix overlooking the El Cajon Valley. Watlington reiterates a sentiment often spoken of in the slow food movement, “We’ve always said, you shouldn’t order your produce from the place where you’re ordering your mop heads.” Most of what Watlington grows annually is delivered to the restaurants on Thursdays, supplying between 30-70% of the produce for the farm-fueled dishes touched by the genius of Chef Miguel Valdez.

Sometimes breakfast doesn’t happen until lunch. Usually I prefer cooked foods to raw foods, and I’d rather stir-fry a bunch of vegetables and add an egg than have a salad. I usually cook dinner and make a small portion of protein or something vegetarian. Whatever is in the fridge, I’m pretty sure I can make something out of it, and there are always tomatoes, butternut squash, lettuce, and whatever right outside my backdoor.” She is emotionally invested in how she eats, stating, “If the only place you can get blueberries from is Chile, then don’t eat them.”

At home, Watlington grows, purchases, and eats what she preaches at her restaurants. She began practicing organic gardening in the 80s and was preparing baby food with vegetables from her garden for her first-born Justin—now 32 and general manager of the restaurants—well before Pinterest existed. Dedicated to eating seasonally and locally, her family eats a small portion of what the farm produces. In addition, Watlington is a regular at the North Park Thursday Market, making it a practice to shop on her way home

from her weekly delivery and meeting at the restaurants. As for what Watlington typically eats in a day, she laughs and asserts that every day starts with shade grown and fair-trade organic coffee. “Breakfast is kind of random.

Watlington reminisces over hours spent doing ravioli prep with her grandmother, explaining that growing up in her Italian family, “I experienced the impact that really great food has on families. And, the commitment to just being together and having a meal together has always been really important because of that.”

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Maria Hesse, Associate Editor, is a food & lifestyle designer, pug photographer at pugsmutt.com, and coauthor of “The Intentionalist Cooks!” You can find her online at mariahesse.life.

S North Park Thursday Market Sandwich 2 slices of Bread Bar Buckwheat Bread (available at the North Park Thursday Market, or use a bread of your choice)

Salt eggplant on both sides and set aside on paper towels while you toast the bread.

2 tablespoons (or more) of hummus, such as Majestic Sprouted Hummus

Generously brush 2 slices of bread with olive oil. Place on a baking sheet under a broiler set on low. Broil 2 minutes on each side, checking frequently to prevent burning. Remove bread to warm plate or warming drawer.

1 Japanese eggplant, thinly sliced 1 thick beefsteak tomato slice 2 thin slices of onion (or more if you love onions), any type Olive oil 2 tablespoons (or more) unsalted butter 1 large chicken egg, lightly beaten Salt and pepper to taste

Heat olive oil in medium pan. Wipe salt from eggplant, lay flat in pan over medium high heat and cook until lightly browned; turn and brown the other side. Remove to warm plate. Add onion and half the butter to the pan. Cook slowly until onions are wilted and golden. Remove to warm plate with eggplant. Add remaining butter to pan. Fry egg. Baste with butter until white is cooked but yolk is runny. Assemble sandwich: Spread hummus on a slice of toasted bread. Pile on eggplant, tomato, onions, and egg. Salt and pepper to taste. Add a few basil leaves and some arugula (or mizuna). Drizzle with balsamic vinegar and top with other bread slice.

Fresh basil leaves Baby arugula (or mizuna) leaves Balsamic vinegar

Get lots of napkins, it’s definitely oozy.

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{Grow It}

Cool Season Garden Prep Garden tips: Your summer garden may not be ready to surrender, but the future is eagerly awaiting! Begin planning your cool-season transition now: • Pull your spent summer plants and amend your soil with worm castings, organic compost, and the like. Cultivate well. • It’s a good time for root crops and it’s best to direct seed most of them, such as beets, carrots, and radishes. Potatoes are an exception (we plant the potato eyes) and remember they need vertical space for mounding! Most greens can be continuously harvested throughout fall and winter, but it’s a good idea to plan multiple successions of lettuces. Don’t forget broccoli and cauliflower plants take up a lot of space! • Watch for common pests such as snails, slugs, aphids, and cabbage worms. • Always be sure to keep the soil moisture levels even to prevent stressed plants. Rainstorms will cause soggy gardens though, so pause irrigation when it rains! Courtesy of Urban Plantations

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PERSIMMON WALNUT LOAF “My mom used to make this recipe in the fall. You can use either fuyu or hachiya persimmons. And they make great holiday gifts when baked in mini loaf pans.” ~ Robin Ross, Owner and Chef of Cupcakes Squared Makes one 9-inch loaf pan (or 5 mini loaf pans) 3 ½ cups all-purpose flour ¾ cup light brown sugar, packed 1 ¼ cup granulated sugar 1 ½ teaspoons sea salt 2 teaspoons baking soda ½ teaspoon baking powder

1 teaspoon ground cinnamon

Preheat oven to 350°F.

1 cup unsalted butter, melted, and cooled to room temperature

Sift together flour, salt, baking soda, baking powder, and ground cinnamon. Place in large bowl and whisk in brown sugar and granulated sugar.

4 large eggs, room temperature, lightly beaten 4 or 5 ripe fuyu or hachiya persimmons, peeled and puréed in a blender ¼ cup of your favorite whiskey 2 cups walnuts, toasted and roughly chopped 2 cups dried apricots (or dried cherries), chopped

Make a well in center of dry ingredients. Add in melted butter, eggs, liquor, and persimmon purée. Mix until combined. Fold in walnuts and apricots (or cherries). Divide among loaf pan(s). Bake the 9 inch pan for an hour or until toothpick inserted into center comes out clean. The mini loaf pans should take about 45 minutes.

Cupcakes Squared 3772 Voltaire St. San Diego 619-226-3485 Photo: Chris Rov Costa

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Liquor, sugar, fresh herbs

Gi and n, verm out gar an o nish (u h sual l ive, onio ly co n Ingr , or lem cktail edie o nts a n twist) w (opt ith ice, s re mixe . d i into onal), a haken n a ch illed d strain mart e ini g d lass.

Gin, sweetened lime cordial Liquor, lime juice, sugar

Liqu or s erve d ov er ic e Liquor, citrus juice, sugar, carbonated water Originated in India and contained liquor, sugar, lemon, water and tea or spices. Modern punches contain rum, fruit juice and sugar.

a f s, nt sing rs o es. e i o b u red , by flav r cu g e s n i s ga h ng a gla ase t h su i n i f le us mb o re cr Co ttom er to or to bo dl s, he mud rind t n y i le us Shaken or stirred all e-sty r citr u us estl s o with ice, then p erb h strained into a glass

he o gt t rin sed ,” u d s u hel s a ie c nd h w wit the st I ranc ed “S zzle, e e W all b all Swi n th c o .I the In , a sm drink Rum uda gan t d s m a m e n r 0 e a b e 160 a ru cam of B ents icks are e r t i k h b t s m n s ch hic . i dri lish zle wh cial stab swiz es, w tems p e offi 0s, e on sha ors’ i 193 ertis rious llect o v ad ke va hot c ma now

Liquor, muddled sugar and bitters, twist of citrus rind Liquor, sugar, cream (optional) and whole egg— the most common is eggnog

Liquor, lemon or lime juice, egg white and a sweetener

Liquor (usually gin), lemon juice, sugar, carbonated water Stirring melts the ice, but shaking cracks it, which makes the final drink colder. Shaking makes the drink cloudier than stirring, so clear drinks are generally stirred.

Liquor, ginger ale (or ginger beer), citrus juice

e The first person to place a littl d eve beli is k drin rum a umbrella in the ch, Bea n Don n bee e hav to ants. founding father of tiki restaur ctice pra the up ed Trader Vic’s pick a ame bec it and 0s, 193 y earl in the anAsi The widespread phenomenon. ular style umbrellas were highly pop Rim ific Pac gs thin all n at a time whe were considered exotic.

September-October 2017

Any single liquor, unmixed and uncooled

edible bambiedlund.com San Diego 45


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

{Resources & Advertisers} 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

FALLBROOK HARVEST FAIRE

Sun, Oct 15. 10am – 4pm on Main Avenue in historic downtown Fallbrook. An Autumn themed fair of artisan crafts, local foods and treats, petting zoo, pony and hay rides, pumpkin contests, scarecrows, music, beer & wine garden and more. • 760-7285845 • FallbrookChamberofCommerce.org

GOOD FOOD COMMUNITY FAIR

ARTISAN AROMATHERAPY SKINCARE

Sun, Oct 1, 11am – 3pm at the Worldbeat Center in Balboa Park. Slow Food Urban San Diego’s largest gathering of the year celebrates all things slow and expands the community table to anyone and everyone interested in exploring the Good, Clean, and Fair Food movement in San Diego. Part conference, part festival, part food-stravaganza, it’ll be a delicious event. • SlowFoodUrbanSanDiego.org

SAN DIEGO FARM TO FORK WEEK, SEPT 9-17

What sets Farm to Fork Week apart is commitment to sourcing ingredients from local farmers, and time spent verifying that participating chefs and restaurants are in fact buying from them. When you dine at a Partner Restaurant or Bar you can rest assured that you’re keeping your food dollars in San Diego, supporting farm families and their workers and reducing greenhouse gas emissions by lowering the number of miles your food travels to your plate. • FarmtoForkSD.com

SAN DIEGO RESTAURANT WEEK

www.ShopLenus.com

Sun, Sept 24 through Sun, Oct 1, indulge in 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

SATURDAYS AT THE RANCH - RANCHO LA PUERTA

san diego seed company Locally and Naturally Grown Heirloom Seeds

Sep 30, Oct 14, Nov 4. 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

TASTE OF CARLSBAD VILLAGE

October 12, 5 – 8:30pm, celebrate food, fun and friends at this food lover’s experience in Carlsbad Village. For complete info and tickets, go to Carlsbad-Village.com.

TASTE OF THE PORT

Thurs, Sep 21 at the Port Pavillon on Broadway Pier, celebrate sustainability with tastings from environmentally conscious local restaurants, live music, Green Chef of the Bay competition, and stunning views of San Diego Bay. PortofSanDiego.org/taste

FARMS, FARMERS’ MARKETS, PRODUCE and MEAL DISTRIBUTION SERVICES DICKINSON FARM

www.sdseedco.com 46

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

Join us in thanking these advertisers for their local and sustainable ethic by supporting them with your business. ESCONDIDO CERTIFIED FARMERS’ MARKET

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

FARM FRESH TO YOU

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

LA JOLLA OPEN AIRE MARKET

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

LA MESA VILLAGE FARMERS’ MARKET

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 • 619743-4263 • 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

SD COUNTY FARM BUREAU FARMERS’ MARKETS

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


SAN DIEGO MARKETS

SPECIALTY FOOD, DRINK & OTHER PRODUCTS

SPECIALTY PRODUCE

Committed to providing people everywhere with the best quality foods available, Bob’s Red Mill has a complete line of nutritional whole grain products, including Gluten Free Oatmeal in a cup, Muesli, Ancient Grains (sorghum, millet and farro) and Gluten Free Flour. • BobsRedMill.com

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}

BOB’S RED MILL

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

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 • 619-6976575 • FlourPower.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

JENNY WENNY CAKES

SUNDAY FARMERS’ MARKET AT VALLEY FORT FALLBROOK

Custom cakes and desserts that taste as good on the inside as they look on the outside. Made from scratch with the best ingredients. By appointment only (no cakes on site). 12265 World Trade Dr. Ste. D 92128 • 619-356-0536 • JennyWennyCakes.com

RESTAURANTS, FOODIE DESTINATIONS & CATERING

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

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

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

JUICE WAVE SAN DIEGO

A.R. VALENTIEN

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

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

BURGER LOUNGE

STRAUS FAMILY CREAMERY ORGANIC ICE CREAM

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

Made from naturally flavorful certified organic cream from their own cows without any gums, thickeners, additives, artificial ingredients or coloring agents, the true taste comes shining through in every creamy bite. • StrausFamilyCreamery.com

GARDEN, LANDSCAPING, FARM & RANCH RESOURCES

HARNEY SUSHI AND HARNEY SUSHI OCEANSIDE

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

BARN OWL BOXES

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

HERB & WOOD

Brian Malarkey created one of San Diego’s most stylish, sophisticated and highly praised restaurants. Check out the Accolades page on the website. 2210 Kettner Blvd. in Little Italy. • 619-955-8495 • HerbandWood.com

Fresh, natural, organic & local beverages Visit us at one of our stores. Miramar: 8680 Miralani Dr.,Suite 135 Mon-Fri 8am-3pm Mission Beach: 3733 Mission Blvd. Every day 8am-3pm

ORGANIC, LOCAL, VEGETARIAN GLUTEN- & DAIRY-FREE

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

GREEN THUMB SUPER GARDEN CENTER

Family owned and operated since 1946. Find a coupon on page 27. 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

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

HAWTHORNE COUNTRY STORE

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

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

ART IN THE GARDEN COLORING BOOK & GARDENING TIPS

SOLARE RISTORANTE & LOUNGE

Have fun while supporting San Diego Master Gardeners-COLOR! Proceeds from the sale help fund gardening assistance to home gardeners and noncommercial horticulturists. 26 original pen & ink drawings and gardening tips. $12. Available Sat, Sept 30 at Fall Plant Sale in Balboa Park. • 858-822-7711 • MasterGardenerSD.org

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

September-October 2017

edible San Diego

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{Local Marketplace} Kitchen Need A Safe Facelift? Loving your new copper core cookware but not so much your kitchen walls? Time to spruce up with Safecoat. We are the healthy paint choice and have been for 30 years.

San Diego Metro

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

MEAT DA-LE RANCH

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

THE HEART AND TROTTER

Colorama Paint 619.297.4421 La Jolla

Meanley & Sons Hardware 858.454.6101 Safecoat - Building A Healthier World

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

A true European style market

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

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

SAN DIEGO SEED COMPANY

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

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

WILD WILLOW FARM & EDUCATION CENTER

Educating the next generation of farmers, gardeners and homesteaders. Farming 101, Intro to Small Scale Regenerative

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September-October 2017

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

RESTAURANT SUPPLIES SPECIALTY PRODUCE

Freshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 • SpecialtyProduce.com

EDUCATION

SEAFOOD RETAIL CATALINA OFFSHORE PRODUCTS

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

DESTINATIONS 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

PET FOOD CASTOR & POLLUX NATURAL PETWORKS

America’s #1 organic pet food and the only complete line of pet food made from carefully selected, nutritious, and responsibly sourced ingredients. • PurposefulPetFood.com

WINE, BEER & SPIRITS AUTOMATIC BREWING CO.

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

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

DOMAINE ARTEFACT

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

EDWARDS VINEYARD & CELLARS

BASTYR UNIVERSITY CALIFORNIA

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

CERTIFICATE PROGRAMS IN THE BUSINESS OF BEER, WINE

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

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

Take your passion about the business of beer or wine to the next level. Earn a Professional Certificate in The Business of Craft Beer or The Business of Wine from the College of Extended Studies at San Diego State University. • NeverStopLearning.net/beer • NeverStopLearning.net/vino

WOOF’N ROSE WINERY


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

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

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

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

Mira Mesa * 10510 Reagan Rd. 2:30–7 pm (3–6 pm fall-winter) 858-272-7054

Otay Ranch—Chula Vista 2015 Birch Rd. and Eastlake Blvd. 4–8 pm year round 619-279-0032

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

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

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

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

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

People’s Produce Night Market *#

Oceanside Morning *

Little Italy Mercato #*

Murrieta *

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

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

SDSU

Pacific Beach

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

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

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

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

Serra Mesa #

Valley Center

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

1655 Euclid Ave. 5–8 pm 619-262-2022

Santee *#

3333 Sandrock Rd. 3–7 pm 619-795-3363

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

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

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

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

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

Liberty Public Farmers Market 2820 Historic Decatur Rd 2 – 7 pm 858-272-7054

Linda Vista *# 6900 Linda Vista Rd. 3–7 pm (2–6 winter hours) 760-504-4363

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

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

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

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

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

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

SATURDAY City Heights *!# On Wightman St. btw Fairmount & 43rd St. 9 am–1 pm 760-504-4363

Del Mar

Poway *

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

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

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

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

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

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

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

La Jolla Open Aire

Golden Hill #

Leucadia *

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

Girard Ave. & Genter 9 am–1:30 pm 858-454-1699 185 Union St. & Vulcan St. 10 am–2 pm 858-272-7054

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

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

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

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

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

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


SEPTEMBER 29 - OCTOBER 8 2820 HISTORIC DECATUR RD LIBERTY STATION

LIBERTYPUBLICMARKET.COM #LIBERTYPUBLICMARKET

SIP. SHOP. SAVOR. Allen’s Flowers ∙ Baker & Olive ∙ Bottlecraft ∙ Cane Patch Kitchen ∙ Cecilia’s Taqueria ∙ Crafted Baked Goods ∙ FishBone Kitchen ∙ Howlistic ∙ Holbrook Home & Gift Le Parfait Paris ∙ Liberty Meat Shop ∙ Local Greens ∙ Lolli San Diego Sweets ∙ Mama Made Thai ∙ Mastiff Sausage Company ∙ Mess Hall ∙ Olala Crepes Pacific Provisions Paraná Empanadas ∙ Pasta Design ∙ Roast Meat & Sandwich Shop ∙ Saganaki by Meze ∙ Scooped by MooTime ∙ Smoothie RIder Stuffed! ∙ Venissimo Cheese ∙ WestBean ∙ Wicked Maine Lobster NEW AT THE MARKET: Doughballs ∙ Crackheads ∙ Roma Express ∙ RakiRaki

LIBERTY PUBLIC FARMERS MARKET

ESD #43 Sept-Oct issuu  
ESD #43 Sept-Oct issuu  
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