Edible San Diego Issue 45 January/February 2018


E-edition of Edible San Diego Issue 45 January/February 2018

Member of Edible Communities

Celebrating local food culture in San Diego County

No. 45January-February 2018



The Little Lion on Sunset Cliffs

The Importance of Local Food

Unwinding in Encinitas

Innovating for Good

Healthy Cooking

Classes to Welcome

the New Year

Warm up your Winter Blues with Spices!

Wednesday, January 17 | 6 – 7:30 pm

Join us for an exotic culinary experience as we highlight the complex

flavors and health benefits of warming spices!

Lunar New Year Celebration

Wednesday, February 21 | 6 – 7:30 pm

Join us for a dumpling party as we kick off the 2018 Lunar New Year!

Learn more at BastyrClinic.org/Events

Naturopathic Primary Care

IV Therapy

Integrative Oncology

Acupuncture and Massage

4110 Sorrento Valley Blvd | San Diego, CA 92121

BastyrClinic.org | 858.246.9730

January-February 2018

























{Two Cents}

Photo: Chris Rov Costa

Welcoming all the new year brings

Happy New Year, and Ta-DA! It’s our birthday! We are kicking off

our 10th Anniversary year with a new set of bold editorial themes

because Edible San Diego is on a mission to champion all that is local,

seasonal, authentic, and healthy in our region. We invite you to connect

with our magazine, website, social media, and community partnerships as

we explore and celebrate the good

stuff all year long.

Close to home. That’s what Edible San

Diego is all about. Welcome to our Living

Local edition—beginning our tenth year

by embracing where we are. We want you

to become familiar with the entirety of San

Diego County and the remarkable people

who produce and prepare food in our cities,

towns, and countryside. Zeroing in even

further, our neighborhoods, families and even

our very own bodies reflect the food choices

we make every day. Connecting the personal

with the global can seem complicated, but

we’re here to help, bringing you ingredients

for genuinely healthy living.

Another special theme this year comes from my background with nonprofits. The story of

local food in San Diego County has some heroic characters I’d like you to meet. This year

Edible San Diego shines a light all year long on folks in our midst who are changing the rules

and the roles in our regional food system. We’re dedicating three stories throughout 2018

to the subject and creating an online directory of food-related nonprofits whose sleevesrolled-up

achievements reveal a world with a whole lot more to hope for—because access to

healthy food is serious business.

Last but not least, as we kick off the New Year, let me re-invite you to join the Edible San

Diego community because we are literally here for you. Our resolution is to be at your

fingertips and on the tip of your tongue. Tell us what you want to know about local food in

all the ways it touches your life—eating at home or out and about; where to shop; cooking

inspiration or gardening ideas. You’re original, and so are we. Let’s get this party started!

Katie Stokes

Publisher, Edible San Diego

P.S. As Edible San Diego chaarts a course for the future, thanks to

my husband, John Stokes, my best friend,

silent partner, cheerleader, and healthy

living coconspirator

We deliver!

Six great issues a year!

edible Communities

2011 James Beard Foundation

Publication of the Year



Ned Bell

Jackie Bryant

Chris Rov Costa

Bambi Edlund

Shannon Essa

Amy Finley

Erin Jackson

Annalise Jolley

Lauren Lastowka

Lauren Mahan

Elaine Masters



Katie Stokes


Katie Stokes


Katie Stokes,

Executive Editor

Maria Hesse,

Managing Editor


Riley Davenport


Edible San Diego

P.O. Box 83549

San Diego, CA 92138





For information about

rates and deadlines,

contact Katie at




No part of this

publication may be

used without written

permission of the

publisher. © 2018

All rights reserved.

Every effort is made to

avoid errors, misspellings

and omissions. If an error

comes to your attention,

please let us know

and accept our sincere

apologies. Thank you.

Subscribe online at ediblesandiego.com

2 edible San Diego January-February 2018






From the low $2,000,000s

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Up to 6 bedrooms with 6.5 baths

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Seller does not represent/guarantee that the project will be serviced by any particular public school/school district or, once serviced

by a particular school/school district, that the same school/school district will service the project for any particular period of time.

Eligibility requirements (including geographical) may change over time. You should independently confirm which schools/districts

serve the project and learn more information about the school district’s boundary change process prior to executing a purchase

contract. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his

or her own evaluation of useable area. Prices, plans and terms are effective on the date of publication and subject to change without

notice. Hardscape, landscape and other items shown may be decorator suggestions that are not included in the purchase price and

availability may vary. *This offer is not transferrable nor is it exchangeable for any other benfit or monetary value. Particpation is

optional. Homeowner is responsible for monthly dues and all other incremental charges. CalAtlantic Group, Inc. California Real Estate

License No. 01138346. AT221. 11/17


Domaine Santé Wine Grape Nectars

They’re made from California wine grapes, blended and bottled in San Diego,

and represent a lower-glycemic index compared to regular sugar (24 versus 100).

CEO Emily Josenhans, a nutritionist by trade who cofounded Domaine Santé with

husband, certified sommelier Jeff Josenhans, explains: “The complexity of California

grapes is what distinguishes our products from agave nectar and other sweeteners that

aren’t locally sourced. The grapes are pressed in the traditional way, with the skin on,

which gives them their beautiful color. Then, instead of fermenting, we extract the

water at a low temperature, in order to maintain the nutritional component.”

According to Emily, their Bord-O Blanc, which pays homage to its French

winemaking inspiration, has a nice acidity to it that works well in cooking and

baking, while Bord-O Rouge, more robust in flavor, is more suitable as a topping.

In general, this nectar is “the West Coast’s answer to maple syrup.”

~Lauren Mahan

Domaine San



Photo courtesy of Domaine San

The Bar now open at Moniker General

As part of the Moniker

General hybrid lifestyle

concept that blends

the makings of a retail

storefront, coffee shop,

and special event space,

The Bar at Moniker

General now offers a

convenient place for locals

and tourists alike to enjoy

a libation and a quick

snack before shopping or

dining at Liberty Station

in Point Loma.

The Bar menu features a

variety of San Diego- and

Baja-sourced beers and

wines, and a distinctive

selection of craft cocktails created by manager and head mixologist

Jacob Fisher. Try the 1923 Old Fashioned (Elijah Craig Bourbon,

Demerara Syrup, Bitters, and Orange Bitters) and the Black Jewel

(Tincup American Whiskey, Lemon Blackberry Cordial, Orleans

Bitters, and mint).

Photo courtesy of Moniker General

Oak Moon Kitchen: Jamming to support

the community

Susan Moore, building on a 20-year career as a Valley Center-based

landscape designer, arborist, and organic gardener, has turned her

sights to a new venture: Oak Moon Kitchen jams. “All fruit (except

pineapple) is local to Valley Center and Pauma Valley, grown

responsibly or organically, and canned within three days of picking,”

she explains. “I’ve always enjoyed working with local farmers. It’s all

about supporting the local community.”

To ensure quality, the fruit has been ph control-tested by UC Davis

and is processed in a commercial kitchen in Fallbrook. Her current

product line, which includes such crowd pleasers as caramelized

onion and roasted garlic jam that can be drizzled over brie, is available

at the following retailers and online.

CJ Gift Shoppe, Valley Center

Safari Coffee Roasters, Escondido

Spoiled Avocado, Fallbrook

Valley Center Resale, Valley Center

~Lauren Mahan

Oak Moon Kitchen



~Lauren Mahan

The Bar at Moniker General

2860 Sims Rd.

San Diego



4 edible San Diego January-February 2018

Photo courtesy of Oak Moon Kitchen

January-February 2018 edible San Diego 5

{Local Talent}

It Takes a Village

By Jackie Bryant

Photos by Chris Rov Costa

If you see a large crowd growing outside

of a small restaurant on Sunset Cliffs

Boulevard, that’s likely the Little Lion

Cafe & Bar, which opened in December

2014 and has been chugging full steam

ahead ever since.

Known for satisfying dishes with a creative

twist, the restaurant is run by the three

Coulon sisters—Anne Marie, Jacqueline,

and Dominique—whose grandparents

used to own the well-loved and nowshuttered

Ocean Beach restaurant the

Belgian Lion. From that pedigree, they’ve

created another neighborhood staple that’s

low on pretension and high on quality, one

that has become a beacon of good food in

the community.

So, it’s not surprising that the Little Lion

has regulars. One of them, Nancy, heard

that Anne Marie and her husband were

selling their Pine Valley farm. It had become

too difficult to manage the restaurant,

the farm, and the couple’s small children,

especially with the distance between Ocean

Beach and the farm. Knowing the decision

was difficult, Nancy told the Coulons that

she had a city lot just around the corner that

she’d be delighted to let them use, rather

than “turning it into another McMansion,”

Anne Marie recalled.

The “about 7,500-square feet small” garden

was planted six months ago and now

produces all of the arugula and herbs for

the restaurant. It had also been supplying

melons and squash for a time. Now that

the weather has cooled, they’re giving salad

greens another go. Other than that, they

source from Specialty Produce, which was

a learning experience for Anne Marie who

used to think that buying direct from the

farm was the only way to go.

Anne Marie says, “the dream was to have

the restaurant with the farm. I interned

at Chez Panisse as did my husband, at

their farm, and Alice Waters had the same

thought. But, like her, we realized it wasn’t

realistic. We have such a small restaurant

that we can’t efficiently work with farms—

our ordering needs and volume don’t match

up. This way, we can do what we want.”

6 edible San Diego January-February 2018

Anne Marie and Jacqueline Coulon

Growing some of their own produce

has allowed them greater creativity and

freedom—they can use as much or as little

of a product, like chives or herb flowers,

without having to buy in bulk. “If you know

what you’re doing and you know how to

farm, you can grow so much food,” Anne

Marie says of farming on their small plot.

“We recently had so much arugula we were

giving it away!”

Swiss Chard Gratin

It has also improved their bottom line, bit

by bit. “But we’ll never be gazillionaires,

which is fine. That’s not why you get into

this business,” she cautions.

So, why does she do it? “As cliché as it

sounds, I love my community. I love when

people come in and have birthdays here.

I love that my grandparents’ clients come

and give us gifts and eat. I love cooking


food. Sometimes, when you have nothing

going on in your day, and you have a good

meal, you just had something happen in

your day.” It’s as simple as that. D

Jackie Bryant is a freelance writer who lives in

Ocean Beach. More of her work can be found at


Recipes from Anne Marie Coulon

on ths page and page 8

My grandpa taught me how to make this to

serve with bread as an appetizer.

1 pound Swiss chard leaves chopped

1 large clove garlic

1 tablespoon olive oil

Roughly chop chard and sauté in heated

olive oil until chard leaves are soft.

Using microplane or grater, shave in

garlic clove and continue to sauté until

lightly brown.

Set aside.

Bechamel Sauce

3 tablespoons

¼ cup flour

4 cups warm milk

Salt and white pepper to taste

Pinch of nutmeg

Melt 3 tablespoons butter in sauté pan

over medium-low heat.

Add ¼ cup flour and cook until mixture is

lightly browned.

Whisk in 4 cups warm milk. Bring to a

boil and and cook until sauce thickens,

stirring constantly.

Add salt, white pepper to taste, and a

sprinkle of nutmeg.

In ovenproof dish layer the chard,

bechamel, prosciutto (roughly 4 ounces)

and mozzarella (roughly 4 ounces).

Preheat oven to 350°. Bake until

mozzarella is browned on top.

January-February 2018 edible San Diego 7

Parsley Pesto

1 cup basil leaves

4 cups parsley leaves

4 medium cloves garlic

1 shallot

¼ cup Parmesan

Zest and juice of one lemon

1 roasted bell pepper (any color)

1 cup olive oil

Salt and pepper to taste

Blend all ingredients in blender

or food processor until smooth.

Enjoy with vegetables, beef,

chicken, fish, or pasta.

8 edible San Diego January-February 2018



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January-February 2018 edible San Diego 9


Ways to Grow Your Involvement with

the Local Food Scene

By Lauren Duffy Lastowka

Editor’s note: As we celebrate our 10th anniversary and focus on living local, we

found this story from 2013 still relevant—with some minor updates.

As spring turns a corner and winter

fades, I can’t help but think about

new growth. Growth for my

terribly neglected garden, for the vines

that will start to emerge against the fence

in my yard, for the potted herbs in my

kitchen. As I start thinking about what I

want to accomplish this season, I realize

that growth is more than what emerges

from the soil. There is more I can do, more

I can learn, more I can talk about with

others to grow myself as well. As immersed

as I am in the San Diego food scene, and

as knowledgeable as I have tried to be

about the environmental, health, and

social justice issues tangled up with our

global food system, there is always more I

can do and more I can learn. This spring,

I am taking steps to help strengthen my

ties with our local foodshed as well as

learn more about what I can do to help

ensure a resilient food system that provides

nutritious food for all while treading

lightly on the Earth’s resources. If your

thoughts run similarly, here are a few ideas

to help grow your involvement with local

food, farms, and the food community.

1Take a class

Our food system is increasingly

complex and, as consumers, the

more we know, the more we can

make informed choices that benefit

our environment, our community, and

our health. Fortunately, there are a vast

number of educational resources available

to us, both locally and online. Stores

like Hipcooks in North Park and The

Conscious Cook in Mira Mesa can help

you expand your skills in the kitchen.

Bastyr University also offers cooking

classes. Organizations including the Solana

Center, City Farmers Nursery, and Victory

Gardens San Diego have

offered gardening workshops

and classes for a range of skills

and interests. And a growing

number of online resources

allow those who are curious to

dive deeper into the science,

policy, and cultural issues

intertwined with our food

system, such as the massive

online open courses (MOOCs)

offered through Coursera.

Where to begin: Identify the

topic you’d most like to learn

more about, then commit to

taking a class this year.


Buy something

locally that you

usually buy at

the store

If you’re reading this

magazine, chances are at least

some of your weekly food

purchases are done locally,

if not most of them. But are

there products you could

source locally that you haven’t

yet explored? Digging deeper to explore

the full reaches of our local foodshed can

help expand our awareness of where our

food comes from and what it takes to

produce it. Take stock of your fridge and

your pantry to determine whether there

are items you use that could be purchased

from a more sustainable source. Whether

it’s olive oil, meat, rare fruit, or even

kitchen equipment such as cutting boards

or tableware, there are dozens of products

we can buy locally, helping to support

local businesses, reduce food miles and

keep dollars in our community. Where

to begin: Branch out from your regular

farmers’ market or CSA and explore a

farmers’ market you’ve never been to. Or

search Edible San Diego’s online resources

for information about local products!

3Sign up for a CSA


CSAs, or community-supported

agriculture programs, connect local

farms directly with consumers, providing

subscribers with a regularly scheduled box

of food in exchange for financial

Continued on page 12 ☛

10 edible San Diego January-February 2018


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January-February 2018 edible San Diego 11

support for the farm. There are at least

a dozen CSA options in San Diego

County, including both produce and

meat CSAs. Programs vary by contents,

pick-up locations and quantity, meaning

chances are high you can find a program

that works for you. If you hesitate because

you aren’t confident you’d know what

to do with everything in your box, don’t

worry—there are plenty of resources that

can help. Where to begin: To find a farm

near you, check out our interactive map

at ediblesandiego.com. The San Diego

County Farm Bureau website lists several

local CSAs at SDFarmBureau.org. Explore

each program to find one whose contents,

price, and location best meet your needs.

4Grow something (new)

Whether you have an apartment

balcony or a sloping south-facing

hillside, growing your own food

can be both educational and rewarding.

Coaxing a vegetable from seed to start to

harvest involves patience, knowledge and

skill, but it is a skill anyone can learn. This

spring, stretch your imagination and sow

something new in your soil—whether

you’re a first-time container gardener or a

seasoned urban farmer trying out a new crop.

Where to begin: The San Diego Master

Gardeners’ website has videos, instructions

and links to help you get started growing just

about anything that can be grown locally

(MasterGardenersSanDiego.org). San Diego

Botanic Garden offers classes on gardening,

keeping chickens, and hydroponics

(sdbgarden.org/classes). And take a look at

Matt Steiger’s article on the basics of starting

a backyard garden (Spring 2013, page 31).

5Start a compost bin

Composting helps turn food waste

from your kitchen into nitrogenrich

humus that can be used in

yards, gardens, and containers. Converting

food and lawn scraps into compost also

helps keep waste out of landfills. And in

San Diego, both compost supplies and

instruction are readily available. City of

San Diego residents qualify for discounted

compost bins from the City of San Diego,

which are available at Dixieline ProBuild

locations, and City of Encinitas and

Carlsbad residents can buy discounted

bins through the Solana Center. You can

also build your own bin with a few basic

materials. If you already compost at home,

consider starting a compost bin at your

office or school. Where to begin: The

Solana Center’s website, SolanaCenter.org,

has a wealth of composting information,

including how to buy discounted bins.

The Center offers free compost workshops

at various locations throughout San

Diego County. If you have a composting

question, you can call the “Rotline” at

(760) 436-7986 x700.

6Make something (new)

from scratch

Readers of Edible San Diego are

no doubt handy in the kitchen,

but even for the most talented chefs,

there is always something new to learn.

Try preparing a dish you’ve never tackled

before, using a new ingredient, or learning

a new technique. Expanding your culinary

repertoire builds new skills, helps you

feel more comfortable in the kitchen and

can be thrilling when the results turn out

well. Where to begin: The San Diego

Public Library has an extensive cookbook

collection, with many of the books

available through inter-library loan. Or use

FoodBlogSearch.com to explore recipes

from thousands of food blogs.

7Try eating less meat

Globally, conventional (industrial)

meat production puts an enormous

strain on the Earth’s resources.

Calorie for calorie, the amount of water,

grain and fossil fuel needed to produce

industrial meat is from 7 to 10 times

greater than plant-based food. [Editor’s

Note: However, there is some evidence

that carefully managed pastured animal

production has a neutral and potentially

negative carbon footprint.] Reducing your

meat consumption positively benefits the

environment, while eating less red meat

also benefits your health. Purchasing less

meat may also allow you to afford more

expensive grass-fed or local meat, which

compared to industrial meat is far better

for both the environment and your health.

If you eat a lot of meat, consider cutting

down on the amount you consume. Could

you rely on plant-based meals once a week?

Or explore dishes that use meat sparingly?

Could you allocate your meat budget

to a smaller amount of local, sustainable

meat from Da-Le Ranch, Sage Mountain,

Womach Ranch or other local farms?

Where to begin: Visit MeatlessMondays.

com to learn about a campaign to

encourage the public to eat meat one less

day a week.

8Talk with a farmer

Talking with the men and women

who grow our food can help us

better understand what is involved

in food production. It can remind us of the

hard work that goes into the greens, grains

and growth we take for granted. And it

can help us see the passion, the challenges

and the innovations that our farmers face

each day. Where to begin: Start by asking

questions the next time you shop at the

farmers’ market. Ask about how something

is grown, how it can be prepared or what

makes it unique.

9Get more involved with

the local food scene

San Diego is fortunate to have

many local organizations working

to ensure a just and equal food system.

If you’ve done all of the above, or even if

you’re just starting to dip your toes in the

food system waters, your participation in

our area’s nonprofits can help strengthen

our local food system; raise awareness

about critical environmental, policy or

justice issues; or help improve the health

of our community. Whether your interests

are in health, access to food, sustainability

or keeping food dollars in the community,

I encourage you to make 2018 the year you

get involved. Where to begin: Check out

Victory Gardens San Diego, San Diego

Food Not Lawns, or San Diego’s local Slow

Food chapters for volunteer opportunities,

or join a networking organization such as

San Diego Green Drinks. D

12 edible San Diego January-February 2018

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January-February 2018 edible San Diego 13

{Seasonal Recipes}

If mastering a few healthy dishes tops your

to-do list for 2018, these soup and salad

recipes from San Diego chefs are worth a

whirl. All three dishes put nutritious seasonal

produce in the spotlight and pack big flavors

that will bring some much needed balance after

a season of overindulgence.

Besides being delicious, these recipes allow

home cooks an opportunity to hone handy

knife skills, like chopping and peeling squash,

dicing potatoes, and supreming citrus fruits—a

technique that involves removing the skin,

pith, and membrane and cutting the fruit into

segments so the flesh is as sweet, juicy, and as

visually appealing as possible. 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.

Hearty Winter

Soups and a

Citrus Salad

Story and photos by Erin Jackson

14 edible San Diego January-February 2018

Curried Butternut

Squash Soup

Pictured top left

“Coconut milk is the secret to this rich

and creamy butternut squash soup. I love

the smell this dish has as you simmer it

on the stove. The curry and garlic create

an intoxicating and warm feeling that is

perfect for colder nights. Adding the yogurt

and cilantro amplifies the flavors to create

something that is delicious and easy to make

during the week.” — Herb & Eatery Chef

and Partner Brian Malarkey

Serves 4

1 medium butternut squash

½ of a medium yellow onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon yellow curry powder

2 cups chicken stock (vegetable stock can

be substituted for a vegetarian preparation)

1 cup coconut milk

Salt to taste

3 tablespoons plain Greek yogurt

Fresh cilantro, chopped

Peel the squash, cut in half, remove the

seeds, and rough-cut into 1 inch cubes.

In a saucepot, heat oil over medium heat and

sauté the onion, garlic, and curry powder

until soft but no caramelization or browning

has occurred. Add the squash and cook for

5 minutes. Add the stock and reduce the

heat to medium. Cook for approximately

20 minutes or until the squash is soft. Add

the coconut milk and cook for another 10

minutes so the flavors come together.

Transfer soup to a blender and blend on high

until smooth. It may be necessary to do this

in batches. Use caution, making sure the lid

is secure, and only fill the blender halfway.

Pour soup back into the saucepot and season

with salt to taste. Ladle soup into bowls and

garnish with Greek yogurt and cilantro.

Citrus Salad

Pictured bottom left

“This dish is all about layering flavor and texture. With citrus fruits at their peak in

winter, the sweet juiciness of the fruit balances beautifully with the saltiness of the olives

and the kick of the pickled Fresno chili peppers. It’s an excellent dish for a festive gathering

or a nice dinner in.” — Herb & Wood Co-Chef and Partner Shane McIntyre

Serves 4

1 pink grapefruit, supremed

1 seasonal orange, supremed

1 tangerine, supremed

1 blood orange, cut in rounds

1 tablespoon red onion, finely diced

1 ½ tablespoons crushed or torn

Castelvetrano olives

1 ½ tablespoons toasted pistachios

1 tablespoon pickled Fresno chili peppers

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste (preferably

Maldon sea salt and fresh cracked

Tellicherry peppercorns)

Fresh parsley and chives, chopped

Toasted Pistachios

¼ cup shelled pistachios

Sea salt to taste

Preheat oven to 350°. Spread pistachios on

a baking sheet and cook for 7-10 minutes,

until golden brown and fragrant. Remove

from oven and season with sea salt.

Pickled Fresno Chili Peppers

1 cup white distilled vinegar

½ cup water

½ cup sugar

1 tablespoon sea salt

5 Fresno chili peppers, seeds removed and

chopped into half-moons

Combine the vinegar, water, sugar, and salt

and bring to a boil in a saucepot. Remove

from heat and add the peppers. Transfer

to a container and refrigerate until ready

to use.

To assemble the salad, lay the citrus fruit

on the plate in no specific order (the

point of this dish is for every bite to be

a little different). Sprinkle with onion,

olives, peppers, and toasted pistachios.

In a small bowl, gently stir the olive oil

and red wine vinegar until the dressing is

partially mixed (it should be flecked with

large beads of oil). Drizzle the oil and

vinegar mixture on top of the salad and

season with salt and pepper. Garnish with

parsley and chives.

Tip: Use the leftover pickled peppers on

salads, with fish, or in a sandwich.

Recipe for Tuscan Soup with Kale

follows on page 16. ☛

January-February 2018 edible San Diego 15

Tuscan Soup with Kale

“This soup is a perfect marriage of

flavors and textures. I love that the

potatoes and kale are chunky and rustic.

The hint of spice paired with the cooling

coconut milk and the sweetness from the

onion really works. It’s one of my go-tos

for large dinner parties, or to make in

batches and freeze.” — Tribute Pizza

Brunch Chef Katherine Humphus

Serves 2

3 cups chicken stock

1 tablespoon olive oil

2 links Italian pork sausage, casing


1 onion, diced

2 cloves garlic, minced

1 potato, diced

1 can coconut milk

2 cups Tuscan kale, chopped

⅛ teaspoon chili flakes

Salt and pepper

Heat chicken stock in a small


In a medium saucepot, heat olive

oil on medium-high heat until

shimmering. Cook the sausage for

4-5 minutes, stirring frequently. Use

a paper towel to absorb the excess

fat if you like. Add the onion and

garlic and cook for 2-3 minutes,

until onions are translucent. Add the

potatoes and pour the warm chicken

stock on top.

Reduce the heat and simmer for about

10 minutes, until potatoes are tender.

Once the potatoes are tender, add

the coconut milk, kale, and chili

flakes and reduce heat to low. Let

simmer for another 10 minutes.

Taste for seasoning and season with

salt and pepper or additional chili

flakes as needed.

16 edible San Diego January-February 2018




Friday 2 to 6 p.m.

Fridays are FRESH in La Mesa!




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January-February 2018 edible San Diego 17



on a


Creative Cook Plays the

Market for $100

By Shannon Essa

Editor’s note: We’ve revisited this

Summer 2013 article as a reminder

that you can eat on a budget and shop

at farmers’ markets too. Prices may

have changed.

18 edible San Diego January-February 2018


lot of people—including me, on

occasion—think it is too expensive

to shop at the farmers’ market on a

regular basis. But for several years I have

been curious to see if I could feed two

people for a week, on a budget, from food

purchased at a farmers’ market.

When the San Diego Public Market

opened, it seemed a good market for this

kind of experiment, as it is (currently) open

two days a week and has rotating vendors.*

I’d start on Sunday, visit once more on

Wednesday, and feed myself and my

brother, Tom, breakfast, lunch, and dinner

for the entire week—on $100.

I knew there would be some things I could

not get at the market so I did allow myself to

use things from my pantry—but my pantry

is not very big, and I did not allow myself to

buy anything outside of the Public Market

during the week. If it wasn’t already in my

pantry or at the market, I would not be able

to use it. I would end up using oil, vinegar,

a pound of pasta, rice, chicken stock, a little

wine, a little brandy, a can of tomato sauce

and dry baking ingredients. I had no garlic,

no milk or cream, and no fresh tomatoes. I

also had no chocolate!

I arrived at the market on a Sunday without

a real plan for what I would buy or cook.

Knowing I would have only one midweek

trip for additional food, I stocked up on as

many veggies as I could. It quickly became

obvious that I could buy a LOT of vegetables

for not much money—radishes were $1 a

bunch; kale $1.50. A large bunch of carrots

was $2; two hefty avocados, $3; five Meyer

lemons, only $1. Bread from Belen Bakery

was also very affordable: “yesterday’s bread” is

often sold for $1 off the regular price, which

is not that expensive to begin with. I bought

a loaf of seeded whole wheat and four large

ciabatta rolls for $7, thinking I could use the

wheat bread for breakfasts and slice up the

rolls to accompany other meals.

For the rest of my haul, I had to be selective.

I ended up with a pound of Italian sausage

and a gorgeous piece of halibut that would

have easily fed three for $10. What’s a week

without a splurge Sunday meal?

The next purchase was Spring Hill Cheese

Co.’s European-style butter. I debated the

purchase, but what if I got a sweet tooth and

needed to bake something? In that case, it

would be nice to have the butter, so I bought

eight ounces for $6 along with half a pound

of mozzarella. I bought raw almonds from

Hopkins Agriculture, for an easy snack and

to chop for salads or use to thicken a soup.

I also bought eggs and some homemade

sesame flax crackers. I spent $73 the first day,

leaving me only $27 for Wednesday’s visit.

When I got home from the market, it was

time to make the first meal and it was an

easy one. I’d bought large spring green

onions, almost as big as leeks; I thinly sliced

part of one and sautéed it in a little butter,

then added a couple of eggs for a quick

and easy scramble served on top of sliced,

toasted ciabatta bread. Dinner was also

relatively easy, since I had fresh fish. I made

a big salad of butter lettuce, shaved carrots

and radishes and dressed it simply with olive

oil and vinegar from my pantry. I pan-fried

the halibut and made a pan sauce with a

bit of white wine, lemon, green onion and

parsley. I also made rice with parsley and

lemon and some blanched and sautéed kale.

We needed just half of a ciabatta roll along

with our meal—there was a lot of food, and

while it was not a very expensive meal, it

would be the splurge of the week.

For breakfast the next day, the rest of the

ciabatta, toasted with the good market

butter, did not take us very far and we

needed an early lunch. When I was a kid my

grandmother used to make us sandwiches

with hard-boiled egg and avocado smashed

up together. I had eggs and I had avocados,

so I boiled and chopped two eggs and mixed

them with an avocado and some salt and

pepper. This is the sort of sandwich you

could get more creative with, but I kept it

basic and only used some lettuce for crunch.

Later in the afternoon, my sweet tooth set in.

I knew it was going to be a problem because

I love dessert. I wanted cake, and I knew I’d

have to get into the pantry to make one. I

had apples and butter, so I looked around on

the internet for a recipe that didn’t use too

many other ingredients and found one by

food writer Dorie Greenspan called “Marie-

Hélène’s Apple Cake.” I had everything but

rum, but I did have Calvados (apple brandy).

* San Diego Public Market is no longer open.

Dinner was a very simple pasta. I crumbled

half the pound of sausage into a sauté

pan, then added blanched, chopped kale

and maybe half a cup of chicken broth to

simmer while I cooked the pasta. I added

the drained pasta to the simmering sauce

for a minute before serving. This was a

really easy, tasty dish, but the real stunner

was the cake. Clearly, the Spring Hill

butter is excellent for baking.

The following day we made do with what

we had: a mandarin orange, raw almonds

and a slice of wheat toast for breakfast;

lunch was a quick soup made with spring

onions, carrots, finely chopped almonds

and chicken broth, plus melted mozzarella

cheese on lightly toasted ciabatta. The

homemade crackers topped with a bit of

butter and thinly sliced radishes made

a great afternoon snack. For dinner, I

stretched out leftover sausage and kale pasta

by grating mozzarella cheese over it and

baking it for 20 minutes, then served it with

another salad of lettuce, carrot and radishes.

Wednesday morning before heading to the

market with my remaining $27, I took an

inventory of what I had left. Laying it all

out was reassuring. I still had half a pound

of sausage, as well as half the bread I had

bought. In fact I seemed to have half of,

or almost half of, everything I’d initially

bought, except eggs and apples.

At the market I was happy to see

mushrooms, knowing I could do a hearty

dinner with those. Suzie’s Farms had blackeyed

peas so I got some of those as well,

along with cabbage, kale, eggs, avocados,

spring onions and broccoli rabe. I wanted to

make another apple cake, but unfortunately

apples were nowhere to be found, so I

bought mandarin oranges instead. I wanted

to buy some kind of meat or chicken but

didn’t have enough money. I’d have to make

do with the remaining sausage I had.

Once home, I was pretty inspired by my

haul. I made a simple lunch of scrambled

eggs, avocado and mozzarella cheese, then

spent some time in the kitchen. I broke

into the pantry for rice and more chicken

stock, and started a Hoppin’ John soup

using the black-eyed peas, some spring

onions, kale and rice. This would be lunch

for the next couple of days.

I wanted to cook the sausage to assure it did

not go bad, so I sautéed it and stuck it in

the refrigerator for later. I then chopped the

mushrooms fine and sautéed them with some

spring onions in the same pan, to get a bit

of the sausage flavor mixed in. I added some

cooked brown rice, the juice of one Meyer

lemon and chopped parsley, then stuffed

blanched cabbage leaves with the mixture

and topped them with a can of tomato

sauce I’d heated up with the juice of another

lemon. To accompany the cabbage rolls,

I made a salad of grated carrots, chopped

spring onions and sliced radishes tossed with

orange avocado oil and plum wine vinegar

from my pantry. We ate the cabbage rolls for

two nights straight, along with more toasted

and buttered ciabatta bread.

The Hoppin’ John soup made a great

lunch. Normally a New Year’s Day

tradition, it’s a soup that would be great

anytime you can get fresh black-eyed peas.

I served it with more of the homemade

crackers smeared with a little butter

and topped with a sliced radish. I also

made another cake—this time using the

mandarin oranges and olive oil, since my

butter supply was getting too low.

Over the last two days of the project, the

food was definitely holding out: buttered

toast and oranges for breakfasts, the rest

of the Hoppin’ John soup for one lunch,

mushroom and mozzarella omelets for the

next, guacamole and homemade crackers

in the afternoon. The final two dinners

were similar to the one I made earlier in the

week—sausage with broccoli rabe instead

of kale, topped with mozzarella cheese and

baked. I also made a bowl of coleslaw with

the rest of the cabbage and carrots. We

managed to take those four ciabatta rolls

through an entire week.

I even had some food left at the end of the

week: a couple of avocados, some oranges,

carrots. And I proved, at least to myself, that

you can feed two people for a week—with

some backup pantry items—on $100 worth

of food from the San Diego Public Market.

There was definitely some repetition, but if

I were to do this for a month, I would have

had a lot more variety to work with. The

thing I enjoyed most was getting creative

with all the food I bought, staying on my

budget. Next time, though, I’ll make sure I

have garlic in the pantry! D

Shannon Essa is a California native currently residing

in San Diego. She is the author of the restaurant

guidebook Chow Venice! and splits her time between

San Diego, Santa Barbara and Europe, writing and

leading wine-, beer- and food-based tours in Croatia,

Spain and Italy for Grapehops Tours.

Illustration: Bambi Edlund

January-February 2018 edible San Diego 19

20 edible San Diego January-February 2018

Rainbow chard from backyard

Prager Brothers bread croutons

Living La

Vida Local

By Amy Finley

Photos by Chris Rov Costa

Vegetables from

Terra Madre and Be Wise

When my family and I moved into our

house on a hillside in East County,

the yard was a major draw. There were

more than a dozen mature avocado trees

and citrus, peaches, plums, and apricots.

Raised beds were ready for herbs and

veggies. There was more space for our flock

of six chickens to roam. We were ready to

take our locavore life to the next level.

I believe in local. Local farms help buttress

the shrinking wild world against creeping

urbanization. And they perform valuable

carbon sequestration, fixing carbon in the

soil and lowering average temperatures—

I believe in local because localism—a foundational belief that creating

healthy, equitable, and regenerative communities —is better for all of us

and is accomplished one local relationship at a time.

which, countering global warming, could

eventually save San Diego from becoming

uninhabitable. But mostly, I believe in

local because localism—a foundational

belief that creating healthy, equitable, and

regenerative communities—is better for

all of us and is accomplished one local

relationship at a time. Supporting local

food is a cornerstone of localism.

Let’s get real

But eight years later, we’re down to just five

avocado trees, and only three of those are

fruiting, albeit sporadically—we had to

cut way back on our water bill. The citrus

and fruit trees are relatively healthy, but

more than 90% of what we grow ends up

on the ground. We gave up on the veggie

beds: They were like all-you-can-eat salad

January-February 2018 edible San Diego 21

ars for the wild rabbits. My

favorite apricot tree was felled by

a fungus. And marauding coyotes

claimed the chickens in a series of

brazen daylight attacks.

This local food thing,

it isn’t easy

In theory, San Diego is an

idyllic location for locavores—

people who aspire to eat a diet

consisting only or principally of

locally grown or produced food.

According to the San Diego

County Farm Bureau, our farm

economy ranks 12th in the nation.

The Mediterranean climate

helps support about 5,732 small

farms, 68% of which are smaller

than 10 acres in size. That makes

San Diego County home to the

highest concentration of small

family-run farms in the U.S. But

then you run into all the ‘buts.’

Principally, that means water.

According to the San Diego

Food System Alliance, San

Diego’s agricultural water rates run

about 30 times higher than those

paid by farmers in the Central

Valley Project or the Imperial

Irrigation District. Land is also

extremely expensive, with housing

constraints pushing values sky high. In

response, the Farm Bureau says that San

Diego growers have increasingly turned

to high-dollar-value-per-acre crops, like

flowers, monocrop strawberries, avocados

(until recently), and lately, marijuana.

So, do we all just give up? Is the dream of a

local food system, of a San Diego animated

by the spirit of localism, just that—a

dream? Feeling defeated by my own lapsed

intentions, I went looking for inspiration.

The big picture

Jora Vess (Instagram @missjora) is that

modern phenomenon, a social media maven

whose thousands of Instagram followers tune

in for glimpses of the good life. Which often

looks like roasted Da Le Ranch bone marrow

arranged artistically on a plate, next to a pile

of sunflower sprouts grown by a friend.

“I wanted to change the way my family ate. And

when it comes to eating for health, to really trust

the food, it’s all about sourcing.” Jora Vess

“I came to local foods through ancestral

cuisine,” says Jora, who started taking

classes with San Diego nutritional

educator Annie Dru (lardmouth.com,

@lardmouth) several years ago. “I wanted

to change the way my family ate. And when

it comes to eating for health, to really trust

the food, it’s all about sourcing.”

Local sourcing—procuring products

directly from their grower or maker—takes

Jora to the Hillcrest Farmers’ Market every

weekend. Farmers’ markets (about 50

convene in San Diego each week) are the

bedrock of food localism. An opportunity

to meet farmers and food makers, to ask

questions, and learn first-hand about

growing conditions, seasonal struggles, and

upcoming harvests.

“I gravitate toward the actual farm

vendors, not the resellers,” says Jora, who

has become friends with most of

the farmers she frequents, getting

to know them while chatting

over Sunday morning produce

purchases. The relationships have

paid dividends. Tom King of

Tom King Farms in Ramona, for

example, gave her an education

in dry farming. And now, when

Jora waxes poetic about his

heirloom melons, black tomatoes

or pomegranates, she can praise

more than just their flavor. She

connects the dots between soil,

growing methods and taste.

That’s one great example of how

localism’s relationships ripple

through the wider community.

Jora isn’t just a high-profile

foodie; within her circle, she’s

become a trusted authority,

helping others better understand

the value of local food beyond

dollars and cents.

But local food is frequently more

expensive than conventional

produce. So a few years back,

Jora also started hosting Pantry

Parties at her Mt. Helix home,

where she has chickens, fruit

trees, and an extensive garden.

“The rule is, you have to bring

something you made or grew,

and enough of it to share,” she

explains. Based on the old world concept

of ‘economies of skill,’ she tells her friends

to “play to their strengths.” So one with

a gift for fermentation brings batches of

homemade kimchee. Another bakes loaves

of sourdough and provides jars of starter.

There are usually eggs, honey, and jam.

Gardeners bring herbs, fruits, and veggies.

It all gets divvied up, an edible form of

redistribution. And the haul, of course, is

documented on Instagram.

What did I learn from Jora? Even a

weekly farmers’ market trip can become

a form of activism. Ask questions. Learn.

Share. And Pantry Parties can help you

and your circle of in-real-life and social

media friends stay motivated.

Continued on page 24

22 edible San Diego January-February 2018



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January-February 2018 edible San Diego 23

Community kitchen

When Clea Hantman and her husband Jeff

Motch were opening Blind Lady Alehouse

in 2009, their business partners thought

the Normal Heights brew pub should

focus on vegan cuisine. Clea and Jeff

wanted more casual fare, and meat on the

menu. “Our common ground was a desire

to be part of the community,” Clea says.

“That brought us together.”

Clea and Jeff now run three popular and

successful restaurants, all with accessible

price points: Blind Lady, Tiger! Tiger!

in North Park, and Panama 66 in the

courtyard of the San Diego Museum of

Art in Balboa Park. And according to

Clea, community remains their focus. The

restaurants work almost exclusively with

San Diego based businesses, from a paper

goods vendor in Clairemont Mesa, to

Catalina Offshore Products

for local seafood, to San

Diego Soy Dairy, to Home

Kitchen Culture for killer


Working with San Diego

farms, though, is harder.

“It’s weird to me, because

we have so many farms

per capita,” Clea says. “But

they’re all kind of doing the

same things. It becomes like

a true struggle.”

Sharon Wilson, the chef at

Panama 66, uses lettuce to

illustrate the restaurants’

sourcing issues. “I probably

need 20 pounds of salad

greens a day, year round,”

she says. Her farm vendors

can’t meet that kind of

volume. The same problem

exists with potatoes (“We

go through a crap-load

making French fries”) and

bulk items like onions and

carrots for stock. So she

orders these from Specialty

Produce, the San Diego

wholesale and retail supplier. They aren’t

necessarily grown within a 100-mile radius

(locavores aim to constrain their sourcing

within that distance), but, “Specialty is a

local business, so that’s our compromise,”

Clea explains.

Sharon integrates local produce from

farmers like Sage Mountain Farm into her

specials. “I can’t do my entire menu off

the farms, but I try to do a good portion,”

she says. On Sundays, she goes through

her farmers’ produce lists, talks to her

colleague, chef Tim Fuller, at Tiger!

Tiger! to see what he’s picked up from the

farmers’ markets (Tiger! Tiger! has lower

volume, so relies more on local farms),

and plans the specials, noting each item’s

provenance on the menu.

Despite the struggles, “I don’t know why

more businesses don’t do it,” Clea says of

Panama 66 Green Goddess Salad local ingredients

Cauliflower from Polito Farms

Roasted beets from Sthely Farms

Greens from Mann’s Farm in Salinas

practicing localism. “We joke that it’s our

marketing plan.” Blind Lady, Tiger! Tiger!,

and Panama 66 have become known for

their dedication to local, endearing the

venues to their communities and turning

them into local hubs.

In the aftermath of the 2016 election,

in fact, Clea decided to take that a step

further, founding Agents of Change.

“Every month, we invite a local charity

or organization to set up tables in the

restaurants to promote their cause,” she

explains. “And then we donate a portion of

our proceeds to them.” Her customers, she

says, love it. “They’re learning about local

issues and really getting involved.”

Clea considers Agents of Change one of

the best things she’s ever done. “When

we bring these folks in, we’re bringing

goodness into our business,” she says.

“It makes people feel


The takeaway? Everyone

struggles to stay local, from

restauranteurs to chefs to

home cooks. Some obstacles

are baked into the cake.

Some are factors of life—we

get busy and lose sight of

our intentions. But if the

struggle is real, so are the

rewards, a tighter-knit

community and personal

empowerment among

them. Localism starts with

the desire to do better, and

can be as simple as a visit

to the farmers’ market, or

signing up to help a local

organization. Or, in my

case, reclaiming those veggie

beds from the rabbits. D

Amy Finley is a cook and writer

living in San Diego. She is the

author of How to Eat a Small

Country, a memoir about living

with her family on a farm in

Burgundy, France.

24 edible San Diego January-February 2018

January-February 2018 edible San Diego 25

{Day Tripper}

Getting Down to

Earth in Encinitas

By Elaine Masters

Photos by Chris Rov Costa

While San Diego is overflowing with

natural beauty, the strains of living

here can make it easy to forget. Some

believe there’s a timeless, natural energy

we can tap into when stepping on grass

or walking barefoot along the shore. They

call it earthing and it draws me back to

Encinitas again and again.

The mist, walking the beach on a warm

winter day, the fragrance of Eucalyptus

from towering trees—all that greeted me

in Encinitas as a transplant from the Pacific

Northwest nearly 15 years ago. The city still

embraces its recharging, retro, natural vibe

like a sister’s hug and won’t let go. From the

hillside to the shore, here are a dozen places

to visit and recharge your internal batteries.

Start the day at Coastal Roots


When you pull up to the Saxony street

location and park under the towering

Eucalyptus trees, you’ll notice the fresh

smell as soon as you’re out of the car. Each

month Coastal Roots Farms sets aside one

Sunday and opens the gates to the public

for tours, but you can stop by the Farm

Stand most any day. It’s a pay-what-you-can

system. Even if the stand is closed, you can

drop food scraps in buckets near the gate.

They’ll go into the ‘Food Waste to Chicken

Feed’ program. While it’s a fairly new farm,

its philosophical roots are ancient. Annelise

Jolley, Communications Manager, says that

the farm, “draws inspiration from Jewish

agricultural traditions promoting patience,

gratitude, and connection to the land and

each other.”

Butterfly Farms

Before you get on your way, visit the

Butterfly Farms Vivarium next door

to the farm. The Quonset hut-shaped,

butterfly free-flight house moved into the

neighborhood this year to study and grow

plants important to native pollinators.

If you’re lucky, there’ll be Monarch

Butterflies emerging. Look for chrysalis on

stems around the lot. You can take home

your own butterfly-loving plants too.

San Diego Botanic Garden

Looking for more green? Trails snake

through this North County landmark, the

26 edible San Diego January-February 2018

San Diego Botanic Garden, home to plants

and trees from around the globe. There

are blossoms to linger over every month of

the year, a children’s garden, special events,

and a lookout platform with views up

and down the coast. Slip off your sandals

while walking to the waterfall or stroll the

bamboo grove and pause on one of the

benches scattered throughout the grounds.

Put life in perspective at the

Peace Pole

There are more than 200,000 Peace Poles

in 180 countries, and Encinitas has one.

Each pole is a reminder to visualize and pray

for world peace. The Encinitas pole stands

on the NW corner of the Seaside Center

for Spiritual Living’s main building and

is accessible any time. It’s inscribed, ‘May

Peace prevail on Earth’ in five languages.

Cliffside koi time

Watching fish swim can be a mesmerizing

and calming pastime. Some of the largest

in the county swim freely in ponds within

the gardens created by the Self Realization

Fellowship. It’s easy to imagine Yogananda

writing his Autobiography of a Yogi here and

the internationally renowned gardens retain

his grace. They overflow with lush greenery

and are open to the public Tuesdays through

Sundays. Stroll the meandering paths, take

shelter from the day’s heat, or enjoy mists

flowing over the bluff.






















































Healthy hunger relief

Admire surf city’s finest working the waves

at Swami’s beach, a short walk south from

the gardens. If hunger is disturbing your

tranquility, walk carefully across Highway

101 to the original Swami’s Cafe for

smoothies, breakfast, or lunch.

The Lotus Cafe and Juice Bar serves healthy,

gluten free, vegetarian, as well as fish or

poultry options for breakfast, lunch or

dinner in the Lumberyard Shopping Center.

Eve is a vegan café with creative options

from Buddah bowls to burritos but there’s

much more than food on the menu. With

community building, feel-good workshops

and performances, Eve’s motto “Good

peeps, good food, good music, and good

vibes” breathes.

Buffalo Ranch Cauliflower flatbread from Eve Encinitas

January-February 2018 edible San Diego 27

For cocktails, views, and brunch, saunter

into Solace and the Moonlight Lounge

at Pacific Station. There’s a daily oyster

special. Check out the rotating craft drafts

at Union Kitchen & Tap. If brunch and

a Bloody Mary with a beer chaser is your

thing, grab a seat in the Bier Garden.

Save time to cruise the beachy boutiques,

the weekend bazaar, and dip your toes in

the tide at Moonlight Beach. You’ll leave

Encinitas recharged with earth energy and

a happy tummy. D

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.

Coastal Roots:


Butterfly Farm:


Top: Couple at

Moonlight Beach

Right: Charred

Spanish Octopus

and Thai Coconut

Mussels at Union

Kitchen & Tap

San Diego Botanic Garden:


Peace Pole:


Self Realization Fellowship Temple



Swami’s Cafe:


Lotus Cafe and Juice Bar:




Solace & the Moonlight Lounge:


Union Kitchen & Tap:


Bier Garden of Encinitas:


Moonlight Beach:


28 edible San Diego January-February 2018

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January-February 2018 edible San Diego 29

Why our Local

produce should be

more expensive

Story and illustration by Martina Skjellerudsveen

Have you ever thought about whether carrots

at farmers’ markets are too expensive, or if

carrots at a grocery store are too cheap?

Consumers are told that they have the power to

change a system—”to vote with their wallets.”

The food system can only change for the better if

consumers are informed and able to understand

the choices they make. This illustration provides

a visual breakdown of what the price of carrots

encompasses. It also shows the consumer’s

perception that the produce at farmers’ markets

is overpriced.

By focusing solely on price, farmers are driven to

chase the most profitable crops and the cheapest

production systems to make short-term profit.

According to The New York Times, farmers in

California’s Central Valley are producing more

water-demanding almonds in order to stay

viable—despite the increasing strain on water

supply. This demonstrates our food choices

are connected to many complex problems in

our current food system. Therefore, consumers

must be aware of what lies behind the price

tag. The production of cheap food has both

environmental and social implications.

The increase of field size, mechanization of

production, and the use of synthetic fertilizer

and pesticides are results of the demand

for cheap products. These tools make farm

businesses more efficient, bringing higher yields

in the short run, and the production of large

quantities allows them to negotiate bulk deals

with big retailers. Large-scale monoculture

farming has farther-reaching implications

and long-term effects that are detrimental to

ecosystems, with externalities that include: soil

erosion, soil compaction, lower water holding

capacity, nutrient leaching to surface and ground

water, and pesticide contamination.

San Diego farmers pay more for land and

water than in most other parts of the country,

which can explain the higher cost of locally

grown food here in San Diego. Many smallscale

farmers have more diversified production,

which results in smaller yield production of each

crop. Some small farmers are using agricultural

techniques that help to regenerate the soil so that

agricultural production is actually improving the

environment in addition to creating nutritious

and flavorful food.

Despite the belief that produce in the grocery

store is cheaper than at farmers markets, two

studies from the Vermont Department of

Agriculture and the UC Cooperative Extension

show that farmers’ market prices were competitive

to retail prices, especially on organic produce.

Even if the price in reality may not be that

different, it is what’s behind the price tag that

counts. D

Martina Skjellerudsveen moved to San Diego in

September of 2016 from Denmark, where she earned

her master’s degree in agricultural science. A passionate

advocate for farmers and local produce, she is working

with the San Diego Food System Alliance and is excited

to discover all the great initiatives that are happening

in the San Diego food system. Find her on Instagram


30 edible San Diego January-February 2018

Behind the price tag lies a complex food system.

January-February 2018 edible San Diego 31

{Innovating for Good}

Photo courtesy of Solutions for Change

Right photo courtesy of Kitchens for Good

Left photo courtesy of Project CHOP

Nonprofits cook up change

through social enterprise

By Katie Stokes and Annelise Jolley

This story is part one of a three-part series that takes you inside the inspiring,

delicious world of San Diego’s food nonprofits. The remaining stories will

appear in the March-April and November-December issues.

32 edible San Diego January-February 2018

First we eat, then we do everything

else,” wrote M.F.K. Fisher. Food is

the grounding nourishment of our

lives, so it’s no surprise that a community’s

urgent needs—hunger, food insecurity,

and waste—often revolve around food. In

the face of these entrenched issues, local

nonprofits are sowing solutions to grow a

vibrant and healthy food system.

San Diego County is home to over 10,000

nonprofits. Together these organizations

generate nearly 15 billion dollars a year

and account for nine percent of the local

workforce. San Diego recently topped the list

of America’s most charitable communities.

Our county’s nonprofit sector—including

staff, beneficiaries, donors, volunteers, and

advocates—is a force to be reckoned with.

Nonprofits are uniquely equipped to

meet needs in ways government programs

and for-profits cannot. They are nimble,

efficient and, because they rely on the

community they serve for support,

inherently collaborative. Within the food

system, San Diego’s nonprofits count chefs,

educators, farmers, donors, and food policy

advocates among their stakeholders.

In this story series we’re taking a look

at food nonprofits and the solutions

they generate within our regional food

system. We’ll highlight three core areas of

impact—social enterprise, food justice, and

community engagement—and introduce

you to the organizations working at the

frontlines. Up first: social enterprise.

Impact, Accelerated

Mission Edge—an organization that

supports nonprofits with back-end

operations—recently launched San Diego

Accelerator and Impact Lab (SAIL) to help

organizations generate, innovate, and build

revenue-generating programs. “Because

demand is increasing, nonprofits have to

figure out how to efficiently and effectively

raise money to provide their services,”

says Director of Programs Alicia Quinn.

Rather than relying only on traditional

philanthropy, they’re designing fresh ways

of bringing in funds while simultaneously

propelling their mission forward.

“Necessity is the mother of invention”

applies here. Social enterprises increase selfsufficiency

and financial sustainability by

diversifying funding, allowing organizations

to generate revenue without relying on

donors and grants. Quinn also credits the

uptick in social enterprises to the role of

millennials. “The emerging generation of

philanthropists is focused on making an

impact and getting engaged, not just writing

a check,” she says. Increasingly, funders want

to get involved and use their purchasing

power to support social enterprises.

Meet the Innovators

Take Kitchens For Good, a workforcedevelopment

nonprofit. Kitchens For

Good tackles entrenched issues of food

waste, hunger, and unemployment with one

integrated solution: culinary job training

for people who face barriers to employment.

The organization provides transitional

employment to its culinary students, who

use gleaned food to make healthy meals for

hungry families. The organization also offers

catering and artisan condiments, giving

donors—especially millennials—the chance

to support the mission with their purchase.

(Taste Kitchens For Good’s spicy orange

marmalade or IPA-infused mustard and

you’ll find isn’t a hard sell.)

“Kitchens For Good ensures its own

sustainability by building a revenuegenerating

food enterprise at the core of every

kitchen,” says Senior Director Aviva Paley.

These enterprises generate most of Kitchens

For Good’s budget—nearly 70 percent—and

sustain its mission of breaking cycles of food

waste, hunger, and unemployment.

Solutions for Change also had job readiness

in mind when it launched Solutions Farms,

an organic, closed-loop aquaponics farm in

Vista. Solutions for Change works to solve

family homelessness and Solutions Farms

Nonprofits are uniquely equipped to meet needs in ways government

programs and for-profits cannot. They are nimble, efficient and, because they

rely on the community they serve for support, inherently collaborative.

January-February 2018 edible San Diego 33

Photo courtesy of Kitchens for Good Photo courtesy of Solutions for Change

Project CHOP participants

provides a training ground to prepare clients

for workforce re-entry. Tending to fish

tanks (nutrient-rich water from fish culture

is used to nourish produce) and raising

lettuce in the Solutions Farms’ greenhouses

gives Solutions for Change’s clients the

opportunity to learn and make mistakes in a

safe, hands-on work environment.

“We depend on the daily work ethic to

teach our residents how to overcome

being dependent and move toward

becoming productive members of our

community,” says Chris Cochran, Director

of Operations. But Solutions Farms doesn’t

just benefit its clients—the organization

also sells its organic produce to North

County residents and restaurants.

Project CHOP is the International Rescue

Committee’s social enterprise that employs

female refugees, serving as a storytelling

platform, as well as a mission-driven

business. “[The] enterprise is a meaningful,

innovative, and fun way of communicating

the day-to-day challenges experienced by

our clients, as well as showing the positive

contributions and hard work that refugees

and immigrants offer to the U.S.” says

Anchi Mei, who oversees Project CHOP.

Most of Project CHOP’s participants

have cooked at home for decades, but they

lack skills for a foreign workplace. Project

CHOP harnesses their kitchen expertise

and employs them to create vegetable

platters with produce from local farms.

The women provide community markets

and events with flavors from their home

countries while also supporting local farms.

We see in San Diego County a national

trend in which nonprofits create new ways

to thrive while addressing urgent needs.

Complementing and sometimes dwarfing

traditional philanthropic income from

donations and grants, social enterprise

takes ideas from the for-profit sector and

transforms them so that “beneficiaries” of

Kitchens For Good, Solutions for Change,

and Project CHOP become active partners

with the nonprofit and the community.

Now that’s innovation!

For a list of innovative food nonprofits in

San Diego and more from this series, visit

ediblesandiego.com. D

Annelise Jolley is a San Diego-based writer and

editor interested in stories about food, travel, and

community development. She earned her MFA

in creative nonfiction writing and her work has

appeared in Sojourners and Civil Eats, among

others. Follow her on Twitter @annelisejolley or say

hello at annelisejolley.com.

Katie Stokes is publisher of Edible San Diego. She

led two educational nonprofits in Escondido for

almost 20 years and has volunteered on several

Boards of Directors. Her MA in Geography and her

passion for travel, culture, and family inform her

current work with Edible San Diego.

Photo courtesy of Project CHOP

34 edible San Diego January-February 2018

All Hands on Deck

By Ned Bell

{Edible Reads}

When my middle son, Max, was four, my

wife, Kate, and I took him to Maui. As our

plane descended through the clouds, and

he caught his first glimpse of a turquoise

Pacific, he turned to me and said, “Daddy,

what’s your favorite fish in the ocean that

we’re allowed to eat?”

We worry all the time as parents about

whether we’re getting it all wrong, so

moments like that are gold. I never lecture

my kids about sustainable seafood. But

Max was around me enough to listen and

absorb, as I chatted with fishers at the

wharf, gave cooking demos, and engaged

with diners at my restaurant about menu

items such as octopus bacon, sea lettuce,

and geoduck. He could not yet read or

write, but already he understood the

importance of making good choices when

we take food from the ocean.

Eating seafood responsibly is not about

restricting your options; it’s about

opening your mind (and fridge) to a vast

array of fish and shellfish that you might

not have considered before. In North

America, we’re so fixated on the big

four—cod, tuna, salmon, and shrimp—

that we risk consuming these species to

the point of no return.

On the Pacific coast, we’re blessed with an

abundance of healthy and well-managed

wild species, and the commercial fishers are

increasingly moving away from practices

that put pressure on marine habitat and

creatures—and ultimately their livelihood.

The ocean is an interdependent ecosystem

where it’s as important to protect the coral

on the seabed as it is to minimize the risks

to seabirds and other marine creatures of

being entrapped with the target catch. As

a father of three, my dream is that we all

play our part so future generations can

enjoy the same fish and shellfish that we do

today. By asking where our seafood comes

from and how it was caught—then pulling

out our wallets only when we’re satisfied

with the answers—we have tremendous

power to influence the fishing industry.

And that’s what this book is all about.

I want to simplify your life by sharing

delicious recipes, easy techniques, and

straightforward sustainability guidelines

around Pacific species. These recipes are

nutrient-dense and plant-based with a focus

on sustainable seafood. I know change can

be daunting—it took me close to 20 years

to go a hundred percent ocean friendly.

But I’m hoping that by sharing my journey,

I can help get you there faster. With the

guidance of my sustainability partners

Ocean Wise, SeaChoice, Seafood Watch,

and the Marine Stewardship Council, I’ve

identified a collection of species that are

accessible to most home cooks and relatively

straightforward to prepare. They also reflect

my West Coast roots, culinary adventures,

and passion for the Pacific Ocean. You’ll

find in these pages sustainable, wild Pacific

fish and shellfish, as well as responsibly

farmed species, which have less impact on

the environment, provide a livelihood for

fishers from California to Alaska, and help

us eat healthy for a better quality of life.

13 Ways to Make Sustainable

Seafood Choices

1. Get to know your fishmonger. By asking

what’s freshest and in season, you can stick to

the best seafood options from local waters.

2. Just ask, “Is this fish sustainable?” If

your server or fish retailer doesn’t know,

you probably have your answer. Next, ask

where it’s from, how it’s harvested, and if

it’s certified.

3. Download a sustainable seafood app

onto your smartphone for instant info

on every species. Ocean Wise, Seafood

Watch, msc [Marine Stewardship

Council], and SeaChoice all have great

smartphone tools.

Copyright 2017 Chefs for Oceans. Recipes copyright 2017 by Ned Bell. Excerpted from Lure: Sustainable

Seafood Recipes from the West Coast, by Ned Bell with Valerie Howes. Republished with permission from

Figure 1 Publishing Inc.

January-February 2018 edible San Diego 35

4. Look for eco labels such as Ocean Wise

and msc at the fish counter. You may also

come across tags, barcodes, or QR codes

that you can scan with your smartphone,

or a ThisFish code to punch into the

website thisfish.info. These are designed

to support traceability, allowing you to

instantly discover who caught the fish,

where, when, and how.

5. Join a community-supported fisheries

(csf ) program. You’ll buy shares at the

start of the season for regular deliveries of

traceable and affordable seafood caught

by local fishers.

6. Eat lower on the food chain. Consuming

small fish such as sardines, anchovies,

mackerel, and herring typically has less

impact than eating big predator fish. You

still need to check your sustainability app

nonetheless, as any species can end up

endangered as food trends, environment,

and management strategies change.

36 edible San Diego January-February 2018

7. When on the Pacific, eat Pacific—

supporting local fishers and economies is an

often-overlooked aspect of sustainability.

8. Experiment with seaweed. It’s a

superfood, and wild seaweed and marine

plant aquaculture can actually heal ocean


9. When choosing fresh seafood, eat with

the seasons. You know it’s not ideal to eat

imported strawberries in winter, and the

same goes for off-season, fresh, wild fish

species, which have to be shipped from afar.

10. Don’t be afraid of the deep freeze—

fresh is best, but properly thawed frozen fish

is still delicious, and freezing allows us to

enjoy locally caught species out of season.

11. Favor filter feeders. Shellfish such as

oysters, mussels, and clams clean the ocean

and stimulate marine diversity.

12. Try something new. There’s more in

our oceans, lakes, and rivers than you think.

To keep the pressure off our most popular

species, ask your fish vendor what else they

have in store. Sea urchins, anyone?

13. Don’t treat fish like steak. You don’t need

a 10-ounce slab of protein—make smaller

portions of high-quality and sustainable fish

the supporting cast in plant-forward dishes.

Ned Bell is the cook, writer, and advocate behind

Chefs for Ocean, which he founded in 2014. Ned

is passionate about creating globally inspired

dishes crafted with locally grown ingredients

with an emphasis on sustainable seafood. Ned is

dedicated to inspiring Canadians to become part

of the solution for healthier oceans for today’s

children and generations to come. Ned has

earned numerous accolades, including Canada’s

“Chef of the Year” at Foodservice and Hospitality

magazine’s 2014 Pinnacle Awards and the Seafood

Champion Award from Seaweb in June 2017.

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

Serves 4

The Caesar isn’t just a salad. It’s also

Canada’s beloved take on the Bloody Mary.

What’s the difference? The Caesar is always

made with clam juice. Of course, the best

part about any Caesar (or Bloody Mary) is

the garnishes. I always serve mine pimped

out with all kinds of additions, plus a dozen

shucked oysters on the side. Here I’ve kept

things simple with just a trio of sparkling

fresh spot prawns for each serving, but feel

free to skewer a few of your favorite garnishes,

such as pickled green beans, olives, bacon,

and of course crisp, peeled celery.


¼ cup packed light brown sugar

¼ cup smoked sea salt

1 tablespoon smoked paprika

1 tablespoon flaked dried bull kelp

⅓ cup pure maple syrup

In a shallow bowl, combine the brown

sugar, sea salt, paprika, and kelp. Pour the

maple syrup into a separate shallow bowl.

Dip the rim of four pint glasses in the

maple syrup, and then into the sugar and

salt mixture to coat.



7 cups Clamato, or 5 cups tomato juice and

2 cups clam juice

1 tablespoon plus 1 teaspoon prepared


Zest and juice of 2 lemons

4 dashes of Tabasco sauce

4 dashes of Worcestershire sauce

Coarsely ground black pepper

8 fl oz (1 cup) seaweed vodka (see Notes)

Photo bu Kevin Clark

12 poached spot prawns, heads removed,

for garnish (see Notes)

In a pitcher, mix together the Clamato

or tomato juice and clam juice,

horseradish, lemon zest and juice, Tabasco,

Worcestershire, and pepper. Taste and

adjust seasonings if desired.

Fill each glass with ice. Divide the cocktail

mix among the glasses, then top each with

2 ounces of vodka. Hook 3 spot prawns

onto the side of each glass and serve.

Notes: Although plain vodka works

perfectly well, you can add a dimension

of flavor with seaweed-infused vodka.

Simply combine a 4-inch piece of kombu

(i.e., dried kelp), or your favorite fresh or

pickled seaweed, in 1 cup of vodka. Allow

to infuse overnight, then strain and use.

To poach spot prawns, bring a small pot

of salted water or broth to a boil. Place the

unpeeled prawns (fresh or thawed) in a

bowl and pour the boiling water or broth

over them. Allow to sit for 30 seconds.

Remove with a slotted spoon and transfer

to an ice-water bath to cool. Drain, peel,

and refrigerate until ready to serve.

Sablefish with Cranberries, Cashews, and Cauliflower

Serves 4

The sablefish is seared until the skin is crispy

and caramelized, and served with a sprinkle

of crunchy, buttery cashews. A trio of

cauliflower preparations—roasted, pureed,

and shaved raw—echoes these textures and

flavors, while a swipe of tart cranberry

chutney brings it all to life.

Cranberry Chutney

3 cups fresh or frozen cranberries

(12 oz bag)

½ cup dried cranberries

2 cups cranberry juice (sweet)

¼ cup honey

¼ cup red wine vinegar, plus extra to taste

1½ teaspoons sea salt, plus extra to taste

Combine all the ingredients in a medium

saucepan over medium-low heat, and cook

for 30 minutes or until the cranberries

are tender and the mixture is thickened

and saucy. Taste and adjust seasonings

with up to 1 teaspoon salt or 1 tablespoon

red wine vinegar, if needed. The sweet,

salty, and sour flavors should be balanced.

Transfer the cranberry sauce to a blender

or food processor, and blend until slightly

chunky (or until smooth, if desired).

(Chutney can be made several days ahead

and refrigerated. Allow to come to room

temperature before serving.)

Cauliflower Three Ways

2 heads cauliflower, florets only (about 10

cups, divided)

3 tablespoons plus 2 teaspoons olive oil or

unsalted butter

Sea salt

2 teaspoons lemon juice

For the puree, steam half the cauliflower

(about 5 cups) in a steamer insert set over

a few inches of boiling water for 12 to 15

minutes or until tender but not soggy and

overcooked. Transfer the cauliflower to a

blender, add 2 tablespoons of the olive oil

(or butter) and 1 teaspoon salt, and puree

until smooth.

For the roasted cauliflower, preheat the oven

to 400°F. In a large bowl, toss 3 cups of the

remaining florets with 1 tablespoon of the

olive oil. Season with salt and pepper and

toss to coat. Arrange in a single layer on a

rimmed baking sheet. Roast in the oven for

10 to 15 minutes or until florets are evenly

caramelized and golden brown. Toss with 1

tablespoon butter if desired.

For the raw cauliflower, use a mandoline

to shave the remaining florets (about 2

cups) lengthwise as thinly as possible.

Transfer to a medium bowl and toss with

the remaining 2 teaspoons olive oil, the

lemon juice, and salt to taste.


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

Sea salt and coarsely ground black pepper

1 tablespoon canola oil

2 tablespoons unsalted butter, softened

1 lemon, halved

Chopped toasted cashews, for garnish

Smoked sea salt, to sprinkle

Preheat the oven to 400°F. Use paper towels

to pat the fish dry and season with salt and

pepper. Heat the oil in a heavy-bottomed,

ovenproof skillet over medium-high heat

until almost smoking. Carefully lay the fish

in the pan skin side down. (If necessary, cook

the fish in batches to prevent overcrowding,

which will keep the fish from caramelizing

properly.) Reduce the heat to medium, and

cook for 1 minute or until a golden crust

forms on the skin. Flip the fillets over, skin

side up, and cook for another 2 to 3 minutes

or until browned. Place the pan in the

oven and roast for 4 minutes or until fish is

opaque in the center and flakes easily.

Remove from the oven and add the butter

to the pan. Allow it to melt while you

squeeze the lemon over the fish. Use a

spoon to baste each fillet with the buttery

juices for about 1 minute. Transfer the fish

to a plate and keep warm.

Spread the cauliflower puree on each

plate. Add the fillets and surround with

roasted cauliflower. Spoon 2 tablespoons

of cranberry chutney over the fish, and top

with the shaved cauliflower. Garnish with a

sprinkling of cashews and smoked salt.

Photo bu Kevin Clark

January-February 2018 edible San Diego 37

{Local Marketplace}

{Resources & Advertisers}

Join us in thanking these advertisers for their

local and sustainable ethic by supporting them

with your business.

Dominick Fiume

Real Estate Broker

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Ste 200

San Diego 92103


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38 edible San Diego January-February 2018



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


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 •



Jan 28-Feb 3. Savor the diverse culinary flavors of over 30 of

Escondido’s fantastic restaurants during the fifth annual Dine

Out Escondido! event held every January. Whether you’re looking

for craft beer pairings, local farm-to-fork delights, chef-owned

culinary experiences, international cuisine, high tea or home

cooking, Escondido’s restaurants have something for everyone. •



Jan 14-21, a celebration of our region’s outstanding chefs

and dining destinations and a chance to try new restaurants

at affordable prices. All participants are verified to source

ingredients from local farmers, ranchers and fishermen we know

and trust. Rest assured that your food dollars stay in San Diego

and support local producers and their workers, and that you’re

reducing greenhouse gas emissions by lowering the number of

miles your food travels to your plate. • FarmtoForkSD.com


Monday, Feb 26, 6 – 9pm on the water at Marina Village. Bring

your plate, meet your community and taste the magic with Chefs

Davin Waite (Wrench & Rodent), Christina Ng (Chinitas Pies), Tae

Dickey (BIGA) and Accursio Lota (Solare), along with farmers and

fishermen, food and libation. Benefits Small Farmer and Food

Maker education. Tickets here: InTentsFlavors.com


Sun, Jan 21 through Sun, Jan 28. Eat, laugh and share delicious

dishes made with locally sourced ingredients at over 200

participating restaurants. Enjoy three course prix fixe dinners

for $20, $30, $40 and $50, and two course prix fixe lunches

for $10, $15 or $20. No tickets needed, but reservations are

recommended! SanDiegoRestaurantWeek.com


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

spa and culinary adventures that “create a taste of the peace and

tranquility in a beautiful, natural setting that everyone craves

and needs.” Price includes 50 minute massage. Only about an

hour from San Diego. • 877-440-7778 • RanchoLaPuerta.com




Coastal Roots Farm cultivates healthy, connected communities

by integrating sustainable agriculture, food justice and ancient

Jewish wisdom. The 20 acre farm includes a food forest,

vegetable gardens, compost complex, plant nursery, vineyard

and animal pastures. Farm Stand open Sun, 10 – 3, Thur, 2 - 6.

441 Saxony Rd. Encinitas, 92024 • hello@coastalrootsfarm •

760-479-6505 • CoastalRootsFarm.org


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


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 •




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


Delivers organic produce to your door from family farms in

Capay and San Diego and Imperial Counties, weekly, biweekly,

every third or fourth week deliveries. No seasonal commitment

required. Customize your box. $15 off first box. Sign up for home

delivery with promo code “eathealthy18.” See page 11 for offer.

contactus@farmfreshtoyou.com • info@kclfarm.com •

800-796-6009 • FarmFreshToYou.com


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


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


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 •



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



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


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


Sun 9:30am–2pm. Lovely morning market in the Fairbanks

Ranch area, modeled on the town square concept. Local farmers,

artisanal food, fresh flowers, crafters, live music, kids booth and

more! 16079 San Dieguito Rd. Rancho Santa Fe 92067 •

619-743-4263 • RanchoSantaFeFarmersMarket.com


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


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


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


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 •





Experience the art of fine dining in an elegant timbered room

overlooking the 18th hole of the Torrey Pines Golf Course. Market

driven and seasonal cuisine. For a really special experience,

reserve a seat at the Artisan Table on Thursday nights. 11480 N.

Torrey Pines Rd. • 858-453-4420 • LodgeTorreyPines.com


The only 7-day-a-week marketplace showcasing the region’s

agricultural bounty and international tastes. Explore the exciting

variety of culinary creations, organic produce, meats, seafood,

cheese, fine wine, spitits and craft beer from more than two

dozen artisan vendors. Open 11am-7pm (minimum). 2820

Historic Decatur Rd. 92106 • LibertyPublicMarket.com


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


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



EscoGelato’s luscious, super creamy gelato is full of intense

flavor and made fresh daily with the highest quality ingredients

including fruit sourced from local farmers at the Escondido

Farmers Market. 122 South Kalmia, Escondido, 92025 •

760-745-6500 • EscoGelato.com


With 30 years in business, Flour Power is well-known and

respected in San Diego. They’ve partnered with hundreds of

local hotels, restaurants and private venues, and can create the

ideal cake for every occasion. From the most elaborate wedding

experience to a cozy, romantic backyard celebration, Flour Power

has a cake to match. 2389 Fletcher Pkwy, El Cajon •

619-697-6575 • FlourPower.com


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


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




Your organic headquarters for plant food & nutrients,

amendments & mulch, seed & sod, veggies & flowers, garden

tools, water storage, irrigation & vineyard supplies, bird feeders &

seed, pest & weed control and power tools. A growing database

of articles, tips and how-tos on the website. Encinitas, Fallbrook,

Escondido and Valley Center. • Grangettos.com


Family owned and operated since 1946. Organic and natural

products for your edible garden, trees, shrubs, flowers, succulents

and everything you need for their care. Great selection of home

canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via

Vera Cruz • 760-744-3822 • SuperGarden.com


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


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


Shop the Sunshine Gardens community marketplace, a true hidden

gem! Located inside Sunshine Gardens Nursery you’ll find Betty’s

Pie Whole Saloon, Twigs by Teri, Underwater Environments – Pond

& Lake Mngmt, North County Olive Oil and Renee Miller Studios.

155 Quail Gardens Dr. at the corner of Encinitas Blvd. 92024 •

760-436-3244 • SunshineGardensInc.com


Edible gardens and fruit trees for your home and business.

Complete design, installation, maintenance and refresh services

for everything from small home gardens to restaurant and

corporate campus gardens. They’ll create the garden of your

dreams! • 619-563-5771 • UrbanPlantations.com


Educating the next generation of farmers, gardeners and

homesteaders. Farming 101, Intro to Small Scale Regenerative

Farming, runs July 8 to Aug 19. Check calendar for Monthly Open

House Potluck, 4-9pm, donations accepted, $5 to partcipate,

$3/slice of pizza from their outdoor pizza oven! Tours, field

trips and venue rental. Visit their blog; theartofagriculture.org •

wildwillowfarm@sandiegoroots.org • SanDiegoRoots.org/farm



NEW, BIGGER STORE! Family owned and operated natural food

market with local, organic produce, raw milk, grass-fed meats,

vitamins, supplements, specialty foods and more. Open Monday-

Friday, 8am-7:30pm, Saturday, 8-6 and Sunday, 10-6. 325 6th

St. Ramona • 760-787-5987 • ramonafamilynaturals.com

{Local Marketplace}



Kitchen Need

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Loving your new copper core cookware

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Time to spruce up with Safecoat.

We are the healthy paint

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Use code EDIBLE to get FREE

FACE OIL SERUM with any order!

262 E. Grand Ave, Escondido


Tuesday 2:30 - 6

Operated by the Escondido Arts Partnership

January-February 2018 edible San Diego 39

{Local Marketplace}

A true European style market

Del Rayo Village Center

16079 San Dieguito Rd.

Rancho Santa Fe • 619-743-4263

Sundays, 9:30am –2:00pm


40 edible San Diego January-February 2018



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


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



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 •



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


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



California’s only fully accredited naturopathic medical school

offers degrees in Nutrition and Culinary Arts, and a Master of

Science in Nutrition for Wellness. Now offering cooking classes!

Learn more at Expereince Bastyr, Nov 4. 4106 Sorrento Valley

Blvd., San Diego, CA 92121 • 858-246-9700 • Bastyr.edu/


Come to


Stay for


Sunday Farmers Market

at at the Valley Fort

3757 at 3757 South the Mission Valley Road Rd. Fallbrook • Fallbrook Fort

CA 92028 CA

3757 South Mission Road Fallbrook CA 92028

Open Open Every every Sunday 10am Sunday to 3pm

Open for Every more info Sunday email: vffarmfresh@gmail.com

10 am to



to 3pm

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

Open Every for more info Sunday email: vffarmfresh@gmail.com 10am to 3pm

Sunday Farmers Market

3757 South Mission Road Fallbrook CA 92028

Follow us on Facebook: Valley Fort Sunday Farmers Market

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

for more info 951-204-8259

email: vffarmfresh@gmail.com

vendor info: Follow Jeanniehathaway2011@gmail.com us on Facebook: Valley Fort Sunday Farmers Market

Valley Fort Sunday Farmers Market or 760-390-9726

Follow us on Facebook: Valley Fort Sunday Farmers Market



Celebrating 40 years in business, this bustling wholesale and

retail seafood market in a working warehouse offers fresh

sustainably harvested seafood, much of it from local waters. Fri

and Sat cooking demos. Mon-Tue, 8-3; Wed-Sun, 8-5. 5202

Lovelock St., San Diego • 619-297-9797 • CatalinaOP.com



Experience Spotlight on Wine in the Mediterranean. Enjoy

hosted dinners, wine tastings and meet-and-greets on board

the intimate Regent Seven Seas Voyager with a renowned wine

expert from Castello Banfi. To book, contact Bitsy Clayton, Cruise

and Vacation Specialist. • 888-451-6524; 858-451-6524 • bitsy@

claytonvacations.com • ClaytonVacations.com


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


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



“Almost Heaven.” Specializing in handcrafted red, white and rose

wines, and their newest addition, Kickass Fruit wines. They also

offer gourmet grape and fruit jellies, handcrafted quilts, barrel

stave crosses, cork items and vineyard paintings. Open Sat & Sun,

12-6. 3044 Colina Verde Ln. Jamul , 91935 • 619-251-1818 •



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


Dedicated to growing Rhone grape varietals and vinifying

and blending them in traditional and innovative ways.

Available for private events. Open for tastings Sat & Sun,

12-6pm. 15404 Highland Valley Rd., Escondido, 92025 •

760-432-8034 • Domaine-ArtefactWine.com


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 •




Escondido—Welk Resort #

8860 Lawrence Welk Dr.

3–7 pm, year round


Seeds @ City Urban Farm

16th & C Sts., San Diego City


10:30–12:30 am (Sept to June)




1st St. & B Ave., Ferry Landing

2:30–6 pm


Escondido *

Heritage Garden Park

Juniper btwn Grand & Valley Pkwy

2:30–6 pm year round


Mira Mesa *

10510 Reagan Rd.

2:30–7 pm (3–6 pm fall-winter)


Otay Ranch–Chula Vista

2015 Birch Rd. and Eastlake Blvd.

4–8 pm year round


Pacific Beach Tuesday *#

Bayard & Garnet

2–7:30 pm (2–7 pm fall-winter)


UCSD Town Square

UCSD Campus, Town Square

10 am–2 pm (Sept to June)


Vail Headquarters *

32115 Temecula Pkwy

9 am–1 pm



Encinitas Station

Corner of E St. & Vulcan

5–8 pm, May-Sept

4–7 pm, Oct-Apr


Ocean Beach

4900 block of Newport Ave.

4–7 pm (summer 4–8 pm)


People’s Produce Night

Market *#

1655 Euclid Ave.

5–8 pm


Santee *#

Carlton Hills Blvd. & Mast Blvd.

3–7 pm (winter 2:30–6:30 pm)


Serra Mesa #

3333 Sandrock Rd.

3–7 pm


State Street in Carlsbad


State St. & Carlsbad Village Dr.

3–7 pm (3–6 fall-winter)


Temecula-Promenade *

40820 Winchester Rd. by Macy’s

9 am–1 pm



Clairemont #

3091 Clairemont Dr.

3–7 pm


Linda Vista *#

6900 Linda Vista Rd.

3–7 pm (2–6 winter hours)


North Park Thursday *#

North Park Way & 30th Street

3–7:30 pm year round


Oceanside Morning *

Pier View Way & Coast Hwy. 101

9 am–1 pm



Campanile Walkway btw Hepner

Hall & Love Library

10 am–3 pm (Sept to June)


Sleeves Up Horton Plaza

199 Horton Plaza

10 am–2 pm


Valley Center

28246 Lilac Rd.

3–7 pm




Borrego Springs

Christmas Circle Comm. Park

7 am–noon (late October–May)


Horton Plaza #

225 Broadway Circle

11 am–2 pm


Imperial Beach *#

Seacoast Dr. at Pier Plaza

Oct-Mar, 12–7 pm; Apr-Sep,

12–7:30 pm


La Mesa Village *

Corner of Spring St. & University

2–6 pm year round


Rancho Bernardo Winery

13330 Paseo del Verano Norte

9 am–1 pm



City Heights *!#

On Wightman St. btw Fairmount

& 43rd St.

9 am–1 pm


Del Mar

Upper Shores Park

225 9th Street

1–4 pm


Little Italy Mercato #*

W. Cedar St. (Kettner to Front St.)

8 am–2 pm


Pacific Beach

4150 Mission Blvd.

8 am–noon


Poway *

Old Poway Park

14134 Midland Rd. at Temple

8 am–1 pm


Rancho Penasquitos YMCA

9400 Fairgrove Lane &

Salmon River Rd.

9 am–1 pm


Scripps Ranch

10380 Spring Canyon Rd. &

Scripps Poway Parkway

9 am–1:30 pm


Temecula – Old Town *

Sixth & Front St. Old Town

8 am–12:30 pm


Vista *#

325 Melrose Dr. South of Hwy 78

8 am–1 pm



Allied Gardens Sunday

Lewis Middle School

5170 GreenBrier Ave.

10 am–2 pm

858-568-6291, 619-865-6574

Fallbrook-Valley Fort

3757 South Mission Rd., Fallbrook

10 am–3 pm


Gaslamp San Diego

400 block of Third Ave.

9 am–1 pm


Hillcrest *

3960 Normal & Lincoln Sts.

9 am–2 pm


La Jolla Open Aire

Girard Ave. & Genter

9 am–1:30 pm


Leucadia *

185 Union St. & Vulcan St.

10 am–2 pm


Murrieta *

Village Walk Plaza

I-15, exit west on Calif. Oaks/


9 am–1 pm


North San Diego / Sikes

Adobe #

12655 Sunset Dr. Escondido

10:30 am–3:30 pm year round


Rancho Santa Fe Del Rayo


16079 San Dieguito Rd.

9:30 am–2 pm


Santa Ysabel

Hwy 78 & 79

21887 Washington St.

12–4 pm


Solana Beach

410 to 444 South Cedros Ave.

12–5 pm


* Market vendors accept WIC

(Women, Infants, Children

Farmers’ Market checks)

# Market vendors accept EBT

(Electronic Benefit Transfer)

! Currently only City Heights

accepts WIC Farmers’ Market

Checks and the WIC Fruit and

Vegetable Checks.

All San Diego County markets

listed except 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.

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