Edible San Diego Issue 45 January/February 2018

Member of Edible Communities
Celebrating local food culture in San Diego County
No. 45 • January-February 2018
Living
Local
The Little Lion on Sunset Cliffs
The Importance of Local Food
Unwinding in Encinitas
Innovating for Good

Healthy Cooking
Classes to Welcome
the New Year
Warm up your Winter Blues with Spices!
Wednesday, January 17 | 6 – 7:30 pm
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
CONTENTS
DEPARTMENTS
TWO CENTS 2
TIDBITS 4
LOCAL TALENT: COULON SISTERS 6
LITTLE LION
SEASONAL RECIPES: HEARTY WINTER 14
SOUPS AND CITRUS SALAD
DAY TRIPPER: GETTING DOWN TO 26
EARTH IN ENCINITAS
INNOVATING FOR GOOD: 32
NONPROFITS COOK UP CHANGE
THROUGH SOCIAL ENTERPRISE
EDIBLE READS: 35
ALL HANDS ON DECK: LURE
RESOURCES & ADVERTISERS 38
FARMERS’ MARKETS 41
FEATURES
9 WAYS TO GROW YOUR INVOLVEMENT 10
WITH THE LOCAL FOOD SCENE
EATING LOCALLY ON A BUDGET 18
LIVING LA VIDA LOCAL 21
WHY OUR LOCAL PRODUCE 30
SHOULD BE MORE EXPENSIVE

{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
MEMBER OF EDIBLE COMMUNITIES
CONTRIBUTORS
Ned Bell
Jackie Bryant
Chris Rov Costa
Bambi Edlund
Shannon Essa
Amy Finley
Erin Jackson
Annalise Jolley
Lauren Lastowka
Lauren Mahan
Elaine Masters
Martina
Skjellerudsveen
Katie Stokes
PUBLISHER
Katie Stokes
EDITORS
Katie Stokes,
Executive Editor
Maria Hesse,
Managing Editor
DESIGNER
Riley Davenport
CONTACT
Edible San Diego
P.O. Box 83549
San Diego, CA 92138
619-756-7292
info@ediblesandiego.com
ediblesandiego.com
ADVERTISING
For information about
rates and deadlines,
contact Katie at
619-756-7292
advertise@
ediblesandiego.com
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

THE ESTATES AT DEL SUR, RESIDENCE 3
DISTINCTIVE DEL SUR LIVING
ELEGANTLY EXPRESSED.
FINAL 7 RESIDENCES AT THE ESTATES
MODELS NOW SELLING
From the low $2,000,000s
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Up to 6 bedrooms with 6.5 baths
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1/4- to 1-acre homesites
These exquisite, award-winning final residences at The Estates at Del Sur offer large indoor/outdoor
floor plans, vaulted ceilings, culinary kitchens, luxurious owner’s suites, beautifully appointed interiors
and private casitas (select plans). Experience quintessential Southern California living with complimentary
membership to Santaluz,* proximity to acclaimed Poway Unified schools and coastal Del Mar.
Schedule a private tour by calling 619.546.5070.
CalAtlanticHomes.com/SanDiego
Seller does not represent/guarantee that the project will be serviced by any particular public school/school district or, once serviced
by a particular school/school district, that the same school/school district will service the project for any particular period of time.
Eligibility requirements (including geographical) may change over time. You should independently confirm which schools/districts
serve the project and learn more information about the school district’s boundary change process prior to executing a purchase
contract. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his
or her own evaluation of useable area. Prices, plans and terms are effective on the date of publication and subject to change without
notice. Hardscape, landscape and other items shown may be decorator suggestions that are not included in the purchase price and
availability may vary. *This offer is not transferrable nor is it exchangeable for any other benfit or monetary value. Particpation is
optional. Homeowner is responsible for monthly dues and all other incremental charges. CalAtlantic Group, Inc. California Real Estate
License No. 01138346. AT221. 11/17

{Tidbits}
Domaine Santé Wine Grape Nectars
They’re made from California wine grapes, blended and bottled in San Diego,
and represent a lower-glycemic index compared to regular sugar (24 versus 100).
CEO Emily Josenhans, a nutritionist by trade who cofounded Domaine Santé with
husband, certified sommelier Jeff Josenhans, explains: “The complexity of California
grapes is what distinguishes our products from agave nectar and other sweeteners that
aren’t locally sourced. The grapes are pressed in the traditional way, with the skin on,
which gives them their beautiful color. Then, instead of fermenting, we extract the
water at a low temperature, in order to maintain the nutritional component.”
According to Emily, their Bord-O Blanc, which pays homage to its French
winemaking inspiration, has a nice acidity to it that works well in cooking and
baking, while Bord-O Rouge, more robust in flavor, is more suitable as a topping.
In general, this nectar is “the West Coast’s answer to maple syrup.”
~Lauren Mahan
Domaine Santé
520.909.4377
domaine-sante.com
Photo courtesy of Domaine Santé
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
760.801.9314
oakmoonkitchen.com
~Lauren Mahan
The Bar at Moniker General
2860 Sims Rd.
San Diego
619.255.8772
monikergeneral.com
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
S
food. Sometimes, when you have nothing
going on in your day, and you have a good
meal, you just had something happen in
your day.” It’s as simple as that. D
Jackie Bryant is a freelance writer who lives in
Ocean Beach. More of her work can be found at
jackiebryantwriting.com
Recipes from Anne Marie Coulon
on ths page and page 8
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

InTents
F L A V O R S
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respected reputation with San Diego’s finest venues and
community members. We are partnered with hundreds
of local hotels, restaurants, and private venues and can
create the ideal cake for any occasion.
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THIS FEBRUARY, INTENTS
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Meet your community.
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farmers’ market
TUESDAYS • 2PM-7PM
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6:00PM-9:00PM
ON THE WATER AT MARINA VILLAGE
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January-February 2018 edible San Diego 9

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.
2
Buy something
locally that you
usually buy at
the store
If you’re reading this
magazine, chances are at least
some of your weekly food
purchases are done locally,
if not most of them. But are
there products you could
source locally that you haven’t
yet explored? Digging deeper to explore
the full reaches of our local foodshed can
help expand our awareness of where our
food comes from and what it takes to
produce it. Take stock of your fridge and
your pantry to determine whether there
are items you use that could be purchased
from a more sustainable source. Whether
it’s olive oil, meat, rare fruit, or even
kitchen equipment such as cutting boards
or tableware, there are dozens of products
we can buy locally, helping to support
local businesses, reduce food miles and
keep dollars in our community. Where
to begin: Branch out from your regular
farmers’ market or CSA and explore a
farmers’ market you’ve never been to. Or
search Edible San Diego’s online resources
for information about local products!
3Sign up for a CSA
membership
CSAs, or community-supported
agriculture programs, connect local
farms directly with consumers, providing
subscribers with a regularly scheduled box
of food in exchange for financial
Continued on page 12 ☛
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

When it's about food... #specialtyproduce
BETTER FOOD AT WORK
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Mention this ad for a free trial lunch.
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
removed
1 onion, diced
2 cloves garlic, minced
1 potato, diced
1 can coconut milk
2 cups Tuscan kale, chopped
⅛ teaspoon chili flakes
Salt and pepper
Heat chicken stock in a small
saucepot.
In a medium saucepot, heat olive
oil on medium-high heat until
shimmering. Cook the sausage for
4-5 minutes, stirring frequently. Use
a paper towel to absorb the excess
fat if you like. Add the onion and
garlic and cook for 2-3 minutes,
until onions are translucent. Add the
potatoes and pour the warm chicken
stock on top.
Reduce the heat and simmer for about
10 minutes, until potatoes are tender.
Once the potatoes are tender, add
the coconut milk, kale, and chili
flakes and reduce heat to low. Let
simmer for another 10 minutes.
Taste for seasoning and season with
salt and pepper or additional chili
flakes as needed.
16 edible San Diego January-February 2018

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January-February 2018 edible San Diego 17

Eating
Locally
on a
Budget
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
A
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
cookies.
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
empowered.”
The takeaway? Everyone
struggles to stay local, from
restauranteurs to chefs to
home cooks. Some obstacles
are baked into the cake.
Some are factors of life—we
get busy and lose sight of
our intentions. But if the
struggle is real, so are the
rewards, a tighter-knit
community and personal
empowerment among
them. Localism starts with
the desire to do better, and
can be as simple as a visit
to the farmers’ market, or
signing up to help a local
organization. Or, in my
case, reclaiming those veggie
beds from the rabbits. 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
Farms
When you pull up to the Saxony street
location and park under the towering
Eucalyptus trees, you’ll notice the fresh
smell as soon as you’re out of the car. Each
month Coastal Roots Farms sets aside one
Sunday and opens the gates to the public
for tours, but you can stop by the Farm
Stand most any day. It’s a pay-what-you-can
system. Even if the stand is closed, you can
drop food scraps in buckets near the gate.
They’ll go into the ‘Food Waste to Chicken
Feed’ program. While it’s a fairly new farm,
its philosophical roots are ancient. Annelise
Jolley, Communications Manager, says that
the farm, “draws inspiration from Jewish
agricultural traditions promoting patience,
gratitude, and connection to the land and
each other.”
Butterfly Farms
Before you get on your way, visit the
Butterfly Farms Vivarium next door
to the farm. The Quonset hut-shaped,
butterfly free-flight house moved into the
neighborhood this year to study and grow
plants important to native pollinators.
If you’re lucky, there’ll be Monarch
Butterflies emerging. Look for chrysalis on
stems around the lot. You can take home
your own butterfly-loving plants too.
San Diego Botanic Garden
Looking for more green? Trails snake
through this North County landmark, the
26 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.
OCEANSIDE
* NOT TO SCALE
ENCINITAS
FALLBROOK
CARLSBAD
LA JOLLA
I-5
POINT
LOMA
CORONADO
DEL MAR
IMPERIAL
BEACH
RIVERSIDE COUNTY
& TEMECULA
76
VISTA
SAN
78 MARCOS
RANCHO
SANTA FE
805
52
56
MIRA MESA
163
PALA
ESCONDIDO
KEARNY
MESA
LA MESA
94
125
DOWNTOWN
54
VALLEY
CENTER
RANCHO
BERNARDO
15
POWAY
CHULA VISTA
SANTEE
EL CAJON
I-8
ANZA-BORREGO
DESERT STATE PARK
RAMONA
79
JULIAN
LAKESIDE
DESCANSO
CAMPO
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:
coastalrootsfarm.org
Butterfly Farm:
butterflyfarms.org
Top: Couple at
Moonlight Beach
Right: Charred
Spanish Octopus
and Thai Coconut
Mussels at Union
Kitchen & Tap
San Diego Botanic Garden:
sdbgarden.org
Peace Pole:
seasidecenter.org/peace-pole-project
Self Realization Fellowship Temple
Garden:
encinitastemple.org
Swami’s Cafe:
swamiscafe.com
Lotus Cafe and Juice Bar:
lotuscafeandjuicebar.com
EVE
eveencinitas.com
Solace & the Moonlight Lounge:
eatatsolace.com
Union Kitchen & Tap:
localunion101.com
Bier Garden of Encinitas:
biergardenencinitas.com
Moonlight Beach:
californiabeaches.com/beach/moonlightstate-beach
28 edible San Diego January-February 2018

Visit these fine advertisers on your trip to
Encinitas
Shop our community marketplace,
a true hidden gem!
Located inside Sunshine Gardens Nursery
Corner of Encinitas Blvd at 155 Quail Garden Dr.
NORTH
COUNTY
O
L
I
V
E
O
L
I
Pie Shop | Florist | Gifts | California Olive Oil & Vinegar
Family-owned Nursery | Koi Pond Experts | Art Classes
Eat local.
Nourish community.
Shop our
pay-what-you-can
farm stand for seasonal,
certified-organic produce.
Open Thursday and Sunday
coastalrootsfarm.org
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
@m_skjellerudsveen
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
environments.
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.
Rim
¼ cup packed light brown sugar
¼ cup smoked sea salt
1 tablespoon smoked paprika
1 tablespoon flaked dried bull kelp
⅓ cup pure maple syrup
In a shallow bowl, combine the brown
sugar, sea salt, paprika, and kelp. Pour the
maple syrup into a separate shallow bowl.
Dip the rim of four pint glasses in the
maple syrup, and then into the sugar and
salt mixture to coat.
Cocktail
S
7 cups Clamato, or 5 cups tomato juice and
2 cups clam juice
1 tablespoon plus 1 teaspoon prepared
horseradish
Zest and juice of 2 lemons
4 dashes of Tabasco sauce
4 dashes of Worcestershire sauce
Coarsely ground black pepper
8 fl oz (1 cup) seaweed vodka (see Notes)
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.
Sablefish
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
1228 University Ave
Ste 200
San Diego 92103
619-543-9500
CalBRE No. 01017892
Casi Cielo
Winery
Heavenly
Mountaintop Views
Vines • Wines
Good Times
Tasting room open
12–6 pm most
Saturdays &
Sundays.
Private
events
welcome.
Catering available.
619-251-1819 • casicielowinery.com
Fresh, natural, organic & local beverages
Visit us at one of our stores.
Miramar: 8680 Miralani Dr.,Suite 135
Mon-Fri 8am-3pm
Mission Beach: 3733 Mission Blvd.
Every day 8am-3pm
ORGANIC, LOCAL, VEGETARIAN GLUTEN- & DAIRY-FREE
240.246.5126 | www.JuiceWaveSD.com
Juicewavesd #JuiceWavesd #Sippinonzenandjuice
38 edible San Diego January-February 2018
EVENTS
ARTISAN TABLE, THURSDAYS AT A.R. VALENTIEN
A unique farm-to-table dining experience at The Lodge at Torrey
Pines. This intimate communal meal is on the terrace overlooking
the 18th hole of the Torrey Pines Golf Course. Executive Chef Jeff
Jackson and Chef de Cuisine Kelli Crosson present dishes carefully
paired with wines. • 858-777-6635 • LodgeTorreyPines.com
COOKING CLASSES AT SOLARE RISTORANTE
Learn to create Italian cuisine from Chefs Accursio and Brian
through this intimate, hands-on experience in Solare’s
commercial kitchen. Every other Saturday at 10am. Italian
style coffee and pastry served, and Italian wine for students
interested in “cooking with wine.” Class size limited to 10. $75 •
619-270-9670
DINE OUT ESCONDIDO!
Jan 28-Feb 3. Savor the diverse culinary flavors of over 30 of
Escondido’s fantastic restaurants during the fifth annual Dine
Out Escondido! event held every January. Whether you’re looking
for craft beer pairings, local farm-to-fork delights, chef-owned
culinary experiences, international cuisine, high tea or home
cooking, Escondido’s restaurants have something for everyone. •
VisitEscondido.com/5492/dine-out-escondido-restaurant-week/
FARM TO FORK WEEK SAN DIEGO
Jan 14-21, a celebration of our region’s outstanding chefs
and dining destinations and a chance to try new restaurants
at affordable prices. All participants are verified to source
ingredients from local farmers, ranchers and fishermen we know
and trust. Rest assured that your food dollars stay in San Diego
and support local producers and their workers, and that you’re
reducing greenhouse gas emissions by lowering the number of
miles your food travels to your plate. • FarmtoForkSD.com
IN TENTS CONFERENCE
Monday, Feb 26, 6 – 9pm on the water at Marina Village. Bring
your plate, meet your community and taste the magic with Chefs
Davin Waite (Wrench & Rodent), Christina Ng (Chinitas Pies), Tae
Dickey (BIGA) and Accursio Lota (Solare), along with farmers and
fishermen, food and libation. Benefits Small Farmer and Food
Maker education. Tickets here: InTentsFlavors.com
SAN DIEGO RESTAURANT WEEK
Sun, Jan 21 through Sun, Jan 28. Eat, laugh and share delicious
dishes made with locally sourced ingredients at over 200
participating restaurants. Enjoy three course prix fixe dinners
for $20, $30, $40 and $50, and two course prix fixe lunches
for $10, $15 or $20. No tickets needed, but reservations are
recommended! SanDiegoRestaurantWeek.com
SATURDAYS AT THE RANCH - RANCHO LA PUERTA
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
FARMS, FARMERS’ MARKETS, PRODUCE and
MEAL DELIVERY SERVICES
COASTAL ROOTS FARM
Coastal Roots Farm cultivates healthy, connected communities
by integrating sustainable agriculture, food justice and ancient
Jewish wisdom. The 20 acre farm includes a food forest,
vegetable gardens, compost complex, plant nursery, vineyard
and animal pastures. Farm Stand open Sun, 10 – 3, Thur, 2 - 6.
441 Saxony Rd. Encinitas, 92024 • hello@coastalrootsfarm •
760-479-6505 • CoastalRootsFarm.org
DICKINSON FARM
Veteran owned and operated farm in National City producing
organically grown, heirloom fruits, vegetables and herbs. Design
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
ESCONDIDO CERTIFIED FARMERS’ MARKET
Find eveything you need here, including meat. Sponsored by
the Escondido Arts Partnership. Tues 2:30-6pm year round on
Grand Ave. between Juniper and Kalmia. • 760-480-4101 •
EscondidoArts.org
FALLBROOK - VALLEY FORT SUNDAY FARMERS’
MARKET
Sun from 10am to 3pm at the Valley Fort, 3757 S. Mission Road,
Fallbrook. Great atmosphere, vendors and music. • skippaula@
verizon.net • 951-695-0045 • TheValleyFort.com
FARM FRESH TO YOU
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
LA JOLLA OPEN AIRE MARKET
Sunday, 9-1 at La Jolla Elementary school on Girard. A great
community success story! All proceeds benefit the school. Fresh
produce, food court, local artisans and entertainment. 7335
Girard Ave. at Genter. • 858-454-1699 • LaJollaMarket.com
LA MESA VILLAGE FARMERS’ MARKET
Friday, 3-6pm fall/winter, 3-7pm spring/summer. Over 50
vendors in La Mesa Village, corner of Spring St. and University
• outbackfarm@sbcglobal.net • 619-249-9395 • CityofLaMesa.com
LEUCADIA FARMERS’ MARKET
Sunday, 10-2 at Paul Ecke Central School, 185 Union St. off
Vulcan in Leucadia. A big weekend farmers market with just
about everything. Knife sharpening often. • 858-272-7054 •
leucadia101.com
LUCKY BOLT
Eat well, save time and get more out of your day. Lucky Bolt
makes it easy and affordable to eat well while you’re busy at
work. Order by 10:30am and lunch arrives between 11:30am and
12:30pm. A different menu each day using produce from local,
sustainable farms. • talk@luckybolt.com • LuckyBolt.com
NORTH SAN DIEGO / SIKES ADOBE CERTIFIED
FARMERS’ MARKET
Since 2011 in San Pasqual Valley, Sun 10:30am-3:30pm year
round, rain or shine. Fresh, locally grown produce, pastured eggs,
raw honey, plants, ready-to-eat & take home foods. 100% San
Diego County producers. A traditional, old fashioned farmers’
market. Supports the preservation & restoration of Sikes Adobe
Historic Farmstead. EBT/credit cards. I-15 at Via Rancho Pkwy,
Escondido • 858-735-5311 • NSDCFM.com
OCEANSIDE MORNING FARMERS’ MARKET
Thur, 9am-1pm, rain or shine at 300 No. Coast Hwy. Certified
fresh, locally grown fruits, veggies and flowers, hot food, baked
goods and crafts. • outbackfarm@sbcglobal.net • 619-249-9395
• MainStreetOceanside.com
RANCHO SANTA FE FARMERS’ MARKET
Sun 9:30am–2pm. Lovely morning market in the Fairbanks
Ranch area, modeled on the town square concept. Local farmers,
artisanal food, fresh flowers, crafters, live music, kids booth and
more! 16079 San Dieguito Rd. Rancho Santa Fe 92067 •
619-743-4263 • RanchoSantaFeFarmersMarket.com
RFB FAMILY FARM & APIARIES
Small scale beekeeping and honey production with beehives
placed on small family farms in northern San Diego County.

Not-so-ordinary, locally grown produce and plants from a small,
Rancho Penasquitos backyard family farm. Exclusive producer of
“PQ Backyard Honey.” Find RFB in the Certified Producers sections
of select local farmers markets. • RFBFamilyFarm.com
SAN DIEGO MARKETS
Robust farmers’ markets with great selections at Pacific Beach
on Bayard btwn Grand & Garnet (Tue, 2-7); North Park Thursday
at No. Park Way & 30th, (Thu, 3-7:30); and Little Italy Mercato,
Cedar St. (Sat, 8-2). All accept EBT. PB and NP also accept WIC.
Farmers market vendor training, Vendor 101 and 102. •
619-233-3901 • SanDiegoMarkets.com
SPECIALTY PRODUCE
Freshly picked organic and sustainably sourced produce, much of
it local. Great iPhone and Android app with easy-to-use database
of over 1200 produce items. Wholesale and retail. Farmers’
Market Bag & Box options. 1929 Hancock Street #150, San Diego
• 619-295-3172 • SpecialtyProduce.com
STATE ST. FARMERS’ MARKET IN CARLSBAD VILLAGE
Convenient midweek market. Wed, 3-6pm, fall/winter, 3-7
spring/summer. Over 50 vendors in Carlsbad Village east of
the railroad tracks. • ronlachance@gsws.net • 858-272-7054 •
CarlsbadVillage.com
RESTAURANTS, FOODIE DESTINATIONS &
CATERING
A.R. VALENTIEN
Experience the art of fine dining in an elegant timbered room
overlooking the 18th hole of the Torrey Pines Golf Course. Market
driven and seasonal cuisine. For a really special experience,
reserve a seat at the Artisan Table on Thursday nights. 11480 N.
Torrey Pines Rd. • 858-453-4420 • LodgeTorreyPines.com
LIBERTY PUBLIC MARKET
The only 7-day-a-week marketplace showcasing the region’s
agricultural bounty and international tastes. Explore the exciting
variety of culinary creations, organic produce, meats, seafood,
cheese, fine wine, spitits and craft beer from more than two
dozen artisan vendors. Open 11am-7pm (minimum). 2820
Historic Decatur Rd. 92106 • LibertyPublicMarket.com
MITCH’S SEAFOOD
Casual waterfront dining in the historic fishing neighborhood of
Point Loma, serving up locally caught seafood with a view of the
bay and the San Diego sportfishing fleet. 1403 Scott Street, San
Diego • 619-222-8787 • MitchsSeafood.com
SOLARE RISTORANTE & LOUNGE
San Diego Magazine 2016 Readers’ Choice for Best Chef (Accursio
Lota) & Readers’ and Critics’ Choice for Best Italian Restaurant!
Locally sourced ingredients, fresh made pasta, organic produce,
sustainably caught fish and hormone-free meat. Great wine
list, craft cocktails and beers. Happy hour Tues-Sun, Tues wine
specials, Live jazz Thurs. 2820 Roosevelt Rd., Liberty Station,
Point Loma • 619-270-9670 • SolareLounge.com
SPECIALTY FOOD, DRINK & OTHER PRODUCTS
ESCOGELATO
EscoGelato’s luscious, super creamy gelato is full of intense
flavor and made fresh daily with the highest quality ingredients
including fruit sourced from local farmers at the Escondido
Farmers Market. 122 South Kalmia, Escondido, 92025 •
760-745-6500 • EscoGelato.com
FLOUR POWER CAKERY
With 30 years in business, Flour Power is well-known and
respected in San Diego. They’ve partnered with hundreds of
local hotels, restaurants and private venues, and can create the
ideal cake for every occasion. From the most elaborate wedding
experience to a cozy, romantic backyard celebration, Flour Power
has a cake to match. 2389 Fletcher Pkwy, El Cajon •
619-697-6575 • FlourPower.com
JUICE WAVE SAN DIEGO
Fresh juices, smoothies, shots and Acai bowls served from a food
truck modified to run on propane and a store at 3733 Mission
Blvd. San Diego 92109, and 8680 Miralani Dr. Ste. 135 San Diego
92126. Ingredients sourced from local farmers’ markets, and all
waste is recycled. • 240-246-5126 • JuiceWaveSD.com
LENUS SKIN CARE PRODUCTS
Handcrafted botanical skin products lovingly created with healing
plant ingredients and packaged in old fashioned amber glass.
Cleansers, toners, lotions, creams, masks, scrubs and face oils. All
products 100% free of artificial fragrance oils. • ShopLenus.com
GARDEN, LANDSCAPING, FARM & RANCH
RESOURCES
GRANGETTO’S FARM & GARDEN SUPPLY
Your organic headquarters for plant food & nutrients,
amendments & mulch, seed & sod, veggies & flowers, garden
tools, water storage, irrigation & vineyard supplies, bird feeders &
seed, pest & weed control and power tools. A growing database
of articles, tips and how-tos on the website. Encinitas, Fallbrook,
Escondido and Valley Center. • Grangettos.com
GREEN THUMB SUPER GARDEN CENTER
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
HAWTHORNE COUNTRY STORE
Family owned and operated. Stocks the most non-GMO and organic
poultry feed choices in San Diego County, and canning supplies, horse
feed and tack, livestock, pet food and supplies, hardware, clothing
and more. 675 W. Grand Av. Escondido • 760-746-7816; 2762 S.
Mission Rd. Fallbrook • 760-728-1150. • HawthorneCountryStore.com
SAN PASQUAL VALLEY SOILS
Topsoil (specially blended for growing in San Diego),
compost and mulch, ready to use or custom blended to your
specifications. OMRI listed organic. Biosolids NEVER used. 16111
Old Milky Way, San Diego 92027 • 760-644-3404 (sales);
760-746-4769 (billing & dispatch)• SPVSoils.com
SUNSHINE GARDENS
Shop the Sunshine Gardens community marketplace, a true hidden
gem! Located inside Sunshine Gardens Nursery you’ll find Betty’s
Pie Whole Saloon, Twigs by Teri, Underwater Environments – Pond
& Lake Mngmt, North County Olive Oil and Renee Miller Studios.
155 Quail Gardens Dr. at the corner of Encinitas Blvd. 92024 •
760-436-3244 • SunshineGardensInc.com
URBAN PLANTATIONS
Edible gardens and fruit trees for your home and business.
Complete design, installation, maintenance and refresh services
for everything from small home gardens to restaurant and
corporate campus gardens. They’ll create the garden of your
dreams! • 619-563-5771 • UrbanPlantations.com
WILD WILLOW FARM & EDUCATION CENTER
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
GROCERY
RAMONA FAMILY NATURALS
NEW, BIGGER STORE! Family owned and operated natural food
market with local, organic produce, raw milk, grass-fed meats,
vitamins, supplements, specialty foods and more. Open Monday-
Friday, 8am-7:30pm, Saturday, 8-6 and Sunday, 10-6. 325 6th
St. Ramona • 760-787-5987 • ramonafamilynaturals.com
{Local Marketplace}
ARTISAN AROMATHERAPY SKINCARE
www.ShopLenus.com
Kitchen Need
A Safe Facelift?
Loving your new copper core cookware
but not so much your kitchen walls?
Time to spruce up with Safecoat.
We are the healthy paint
choice and have been
for 30 years.
San Diego Metro
Colorama Paint
619.297.4421
La Jolla
Meanley & Sons Hardware
858.454.6101
Safecoat - Building A Healthier World
Made in
San Diego!
Use code EDIBLE to get FREE
FACE OIL SERUM with any order!
262 E. Grand Ave, Escondido
escondidofarmersmarket@yahoo.com
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
ranchosantafefarmersmarket.com
40 edible San Diego January-February 2018
MEAT
DA-LE RANCH
Sustainably raised USDA inspected meats by the cut and CSA.
Beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit,
quail, pheasant & bison. Free range eggs. No hormones, steroids,
incremental antibiotics, GMO/soy. Find at SD, Riverside and Orange
County farmers’ markets, or at farm by appointment. Farm tours/
internships available. • da-le-ranch.com • dave@da-le-ranch.com
THE HEART AND TROTTER
Southern California’s only whole animal butchery (nothing goes
to waste) featuring sustainably raised, hormone and anitbiotic
free beef, lamb, pork and chicken. Open Tue-Sat, 11am-7pm;
Sun,11am-5pm. 2855 El Cajon Blvd. Suite 1, San Diego 92104 •
619-564-8976 • TheHeartAndTrotter.com
REAL ESTATE & HOME PRODUCTS
AFM SAFECOAT
Innovator in paint and building products with reduced toxicity
to preserve indoor air quality with a complete line of chemically
responsible, non-polluting paint and building products that meet
the highest performance standards. • 619-239-0321 x110 •
AFMSafecoat.com
ARTESIAN ESTATES AT DEL SUR
On the westernmost boundary of Del Sur, Artesian Estates offers
39 executive-style, one- and two-story residences up to 5,687
square feet with unique architectural details and options, and
exceptional craftsmanship by CalAtlantic Homes. A VIP list of
interested homebuyers is forming now. For information and to
register, visit CalAtlanticHomes.com • 949-751-8951
URBAN DWELLINGS REAL ESTATE
Dominick Fiume, Real Estate Broker, provides exceptional
customer service with specialized knowledge of urban San Diego.
CalBRE No. 01017892 1228 University Ave. Ste. 200 San Diego
92103 • 619-543-9500
EDUCATION
BASTYR UNIVERSITY CALIFORNIA
California’s only fully accredited naturopathic medical school
offers degrees in Nutrition and Culinary Arts, and a Master of
Science in Nutrition for Wellness. Now offering cooking classes!
Learn more at Expereince Bastyr, Nov 4. 4106 Sorrento Valley
Blvd., San Diego, CA 92121 • 858-246-9700 • Bastyr.edu/
california.com
Come to
SHOP.
Stay for
LUNCH!
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
10am
3pm
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
SEAFOOD RETAIL
CATALINA OFFSHORE PRODUCTS
Celebrating 40 years in business, this bustling wholesale and
retail seafood market in a working warehouse offers fresh
sustainably harvested seafood, much of it from local waters. Fri
and Sat cooking demos. Mon-Tue, 8-3; Wed-Sun, 8-5. 5202
Lovelock St., San Diego • 619-297-9797 • CatalinaOP.com
DESTINATIONS
CLAYTON VACATIONS
Experience Spotlight on Wine in the Mediterranean. Enjoy
hosted dinners, wine tastings and meet-and-greets on board
the intimate Regent Seven Seas Voyager with a renowned wine
expert from Castello Banfi. To book, contact Bitsy Clayton, Cruise
and Vacation Specialist. • 888-451-6524; 858-451-6524 • bitsy@
claytonvacations.com • ClaytonVacations.com
RANCHO LA PUERTA
Escape from life’s stress and distractions on a healthy vacation
that empowers your true self through integrative wellness. Guests
of all ages and fitness levels enjoy exciting, energetic fitness
options, delicious organic cuisine and pure fun and relaxation in
a tranquil setting in the shadow of Baja California’s mystical Mt.
Kuchumaa. • 877-440-7778 • RanchoLaPuerta.com
VISIT ESCONDIDO
Escondido may mean “hidden,” but it’s no secret there’s a lot going
on there. Just 30 miles northeast of downtown San Diego and 20
minutes from the coast, Escondido is home to beautiful wineries,
craft breweries, unique arts and theatre, delicious culinary
experiences, a charming and historic downtown, and it has a
beautiful climate. Visit Escondido! • VisitEscondido.com
WINE, BEER & SPIRITS
CASI CIELO WINERY
“Almost Heaven.” Specializing in handcrafted red, white and rose
wines, and their newest addition, Kickass Fruit wines. They also
offer gourmet grape and fruit jellies, handcrafted quilts, barrel
stave crosses, cork items and vineyard paintings. Open Sat & Sun,
12-6. 3044 Colina Verde Ln. Jamul , 91935 • 619-251-1818 •
CasiCieloWinery.com
CHUPAROSA VINEYARDS
100% estate grown Zinfandel, Sangiovese, Cabernet Franc and
Albarino. Picnic on the patio overlooking the vines or warm up by
the fireplace this winter inside the rustic tasting room. Open Sat &
Sun 11-5pm. 910 Gem Lane, Ramona, 92065 •
760-788-0059 • ChuparosaVineyards.com
DOMAINE ARTEFACT
Dedicated to growing Rhone grape varietals and vinifying
and blending them in traditional and innovative ways.
Available for private events. Open for tastings Sat & Sun,
12-6pm. 15404 Highland Valley Rd., Escondido, 92025 •
760-432-8034 • Domaine-ArtefactWine.com
WOOF’N ROSE WINERY
Features award winning red wines made from 100%
Ramona Valley American Vitacultural Area (AVA) grapes,
mostly estate grown. Try their flagship Estate Cabernet
Franc. Open most Saturdays and Sundays, 11-5, and by
appointment. Call ahead to allow them to give you good
directions and to confirm availability. • 760-788-4818 •
WoofNRose.com

FARMERS’ MARKETS
MONDAY
Escondido—Welk Resort #
8860 Lawrence Welk Dr.
3–7 pm, year round
760-651-3630
Seeds @ City Urban Farm
16th & C Sts., San Diego City
College
10:30–12:30 am (Sept to June)
cityfarm@sdccd.edu
TUESDAY
Coronado
1st St. & B Ave., Ferry Landing
2:30–6 pm
760-741-3763
Escondido *
Heritage Garden Park
Juniper btwn Grand & Valley Pkwy
2:30–6 pm year round
760-480-4101
Mira Mesa *
10510 Reagan Rd.
2:30–7 pm (3–6 pm fall-winter)
858-272-7054
Otay Ranch–Chula Vista
2015 Birch Rd. and Eastlake Blvd.
4–8 pm year round
619-279-0032
Pacific Beach Tuesday *#
Bayard & Garnet
2–7:30 pm (2–7 pm fall-winter)
619-233-3901
UCSD Town Square
UCSD Campus, Town Square
10 am–2 pm (Sept to June)
858-534-4248
Vail Headquarters *
32115 Temecula Pkwy
9 am–1 pm
760-728-7343
WEDNESDAY
Encinitas Station
Corner of E St. & Vulcan
5–8 pm, May-Sept
4–7 pm, Oct-Apr
760-651-3630
Ocean Beach
4900 block of Newport Ave.
4–7 pm (summer 4–8 pm)
619-279-0032
People’s Produce Night
Market *#
1655 Euclid Ave.
5–8 pm
619-262-2022
Santee *#
Carlton Hills Blvd. & Mast Blvd.
3–7 pm (winter 2:30–6:30 pm)
619-449-8427
Serra Mesa #
3333 Sandrock Rd.
3–7 pm
619-795-3363
State Street in Carlsbad
Village
State St. & Carlsbad Village Dr.
3–7 pm (3–6 fall-winter)
858-272-7054
Temecula-Promenade *
40820 Winchester Rd. by Macy’s
9 am–1 pm
760-728-7343
THURSDAY
Clairemont #
3091 Clairemont Dr.
3–7 pm
619-795-3363
Linda Vista *#
6900 Linda Vista Rd.
3–7 pm (2–6 winter hours)
760-580-0116
North Park Thursday *#
North Park Way & 30th Street
3–7:30 pm year round
619-233-3901
Oceanside Morning *
Pier View Way & Coast Hwy. 101
9 am–1 pm
619-249-9395
SDSU
Campanile Walkway btw Hepner
Hall & Love Library
10 am–3 pm (Sept to June)
www.clube3.org
Sleeves Up Horton Plaza
199 Horton Plaza
10 am–2 pm
619-481-4959
Valley Center
28246 Lilac Rd.
3–7 pm
vccountryfarmersmarket@gmail.
com
FRIDAY
Borrego Springs
Christmas Circle Comm. Park
7 am–noon (late October–May)
760-767-5555
Horton Plaza #
225 Broadway Circle
11 am–2 pm
619-795-3363
Imperial Beach *#
Seacoast Dr. at Pier Plaza
Oct-Mar, 12–7 pm; Apr-Sep,
12–7:30 pm
info@imperialbeachfarmersmarket.org
La Mesa Village *
Corner of Spring St. & University
2–6 pm year round
619-249-9395
Rancho Bernardo Winery
13330 Paseo del Verano Norte
9 am–1 pm
760-500-1709
SATURDAY
City Heights *!#
On Wightman St. btw Fairmount
& 43rd St.
9 am–1 pm
760-580-0116
Del Mar
Upper Shores Park
225 9th Street
1–4 pm
858-465-0013
Little Italy Mercato #*
W. Cedar St. (Kettner to Front St.)
8 am–2 pm
619-233-3901
Pacific Beach
4150 Mission Blvd.
8 am–noon
760-741-3763
Poway *
Old Poway Park
14134 Midland Rd. at Temple
8 am–1 pm
619-249-9395
Rancho Penasquitos YMCA
9400 Fairgrove Lane &
Salmon River Rd.
9 am–1 pm
858-484-8788
Scripps Ranch
10380 Spring Canyon Rd. &
Scripps Poway Parkway
9 am–1:30 pm
858-586-7933
Temecula – Old Town *
Sixth & Front St. Old Town
8 am–12:30 pm
760-728-7343
Vista *#
325 Melrose Dr. South of Hwy 78
8 am–1 pm
760-945-7425
SUNDAY
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
951-695-0045
Gaslamp San Diego
400 block of Third Ave.
9 am–1 pm
619-279-0032
Hillcrest *
3960 Normal & Lincoln Sts.
9 am–2 pm
619-237-1632
La Jolla Open Aire
Girard Ave. & Genter
9 am–1:30 pm
858-454-1699
Leucadia *
185 Union St. & Vulcan St.
10 am–2 pm
858-272-7054
Murrieta *
Village Walk Plaza
I-15, exit west on Calif. Oaks/
Kalmia
9 am–1 pm
760-728-7343
North San Diego / Sikes
Adobe #
12655 Sunset Dr. Escondido
10:30 am–3:30 pm year round
858-735-5311
Rancho Santa Fe Del Rayo
Village
16079 San Dieguito Rd.
9:30 am–2 pm
619-743-4263
Santa Ysabel
Hwy 78 & 79
21887 Washington St.
12–4 pm
760-782-9202
Solana Beach
410 to 444 South Cedros Ave.
12–5 pm
858-755-0444
* 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.