San Diego County's food media company
NO. 59 • PEAK OF SUMMER 2020
MEMBER OF EDIBLE COMMUNITIES
SUMMER 2020 | edible SAN DIEGO 1
Peak of Summer 2020
IN THIS ISSUE
4 Publisher’s Note
6 The Uncook Book: Tips For Being Ready to Eat
10 Let’s Go Nuts
12 Picked for Summer
14 Seafood City
22 Local Markets Guide
24 How to Make Fritters Out of (Almost) Anything
WHAT TO LOOK FOR ON
The best of summer cooking and eating with new
original stories and videos weekly on our website.
Cultivating Food Justice for Social Justice • Garden
of Eden • Second Chance Youth Gardens • Pandemic
Farming • Betty Crocker’s Kitchen in Valley Center
Living Local Podcast
Potato Salad with Gooseberry Vinaigrette • Stone Fruit
Clafoutis • Peach Caprese • Beet Carpaccio with Burrata
and Pistachios + more recipe videos
ON THE COVER
Cotija cheese, chile-lime seasoning, and pickled corn
and jalapeño dress wedges of watermelon to bring
salty, tangy, spicy, and sweet together in perfect
balance. It almost looks like a guilt-free plate of nachos,
so it’s okay to indulge all day every day, right? Get the
recipe on page 12.
ISTOCK/GRADYREESE, JEN PHILLIPS, NANCY GARDINER
Your resource for organics
TOOLS • IRRIGATION • GARDEN SUPPLIES
Helping home gardeners
and landscape professionals
ESCONDIDO • ENCINITAS • FALLBROOK • VALLEY CENTER
SUMMER 2020 | edible SAN DIEGO 3
Publisher’s Note |
2011 James Beard Foundation
Publication of the Year
Talk About Essential
Welcome to Edible San Diego’s summer 2020 issue. Grab something
cool to drink, and let’s take a moment to sit for a spell.
Like most everyone, Edible San Diego has been dealing with the
pandemic by taking stock, prioritizing, and then reorganizing. To
adapt, we created a new membership program in April and soon
realized we had to go all the way with a digital transformation to
survive and serve our readers and advertisers better than ever before.
Join us online where lots of exciting change is just beginning to unfold.
With so much transition inside and out, we postponed our summer
edition and hope you agree the results are worth the wait. We want
to thank the many people who jumped in to share their recipes and
photos because this summer issue needed to be our most collaborative
effort ever. Take that, COVID!
Our goal with this Uncook Book is to take the struggle out of “what’s
for dinner” (or lunch or breakfast) so we can make better food choices
for ourselves that are automatically better choices for our community,
economy, and the planet.
Considering that most of our everyday meals are not recipe-based, we
compiled simple ideas meant for easy prep and options that everyone
at the table will enjoy. There’s a list of classic fallbacks reminding us
about the ease of tacos and sandwiches, plus ways to make the most
out of rice papers and noodles with prepped veggies. We go nuts for
plant-based milk, creams, and dips that are good with anything, and
we included a few outstanding seasonal salads. We also dedicated space
to our city’s finest resource—local catch—and threw Pacific rockfish
into a ceviche duel.
Local food prepared simply and shared is an incredible gift—and
statement—each time. May we show gratitude for the natural
systems and the many hands that bring it to our plates. Let’s pledge
to learn and work together more effectively for more equitable
wellness in our region.
Edible San Diego is here to further this essential conversation, and your
participation makes all the difference.
Publisher, Edible San Diego
MEMBER OF EDIBLE COMMUNITIES
Editor in Chief
Cheryl Angelina Koehler
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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 for supporting your local food media company.
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SUMMER 2020 | edible SAN DIEGO 5
Eating Well |
The Uncook Book
Tips for being ready to eat
BY MARIA HESSE
When COVID-19 closures went into effect earlier this
year, it was interesting to observe what food items were
left in markets after the clearout. While nonperishables,
consumer packaged goods, and toilet paper had been wiped out,
many fresh produce items remained well stocked. Independent
stores like Small Goods in La Jolla and Jimbo’s in Del Mar opened
up their sidewalks to the farmers and vendors that suddenly had
no place to sell their goods since farmers’ markets had closed.
Restaurants started selling clever survival kits that offered pantry
staples, craft beer, hand sanitizer, and rolls of toilet paper.
Exposed to the insecurities of our conventional food sources,
consumers flocked to the fresh aisles and subscribed to communitysupported
agriculture. Innovative businesses like Market Box SD
made it easier than ever to get seasonal produce from local farms
like J.R. Organics. (There’s currently a produce box available on
their website that will cost less than two value meals.) And that
renewed interest you felt to grow and cook your own food again
was driven by our most basic of needs: food security.
And then we spent months cooking, and cooking, and
Now, it’s hot, and we are adjusting to challenging and
changing environments, social and political climates, and
economic stress—and we’re spending more time at home than
ever before. Making the most with what we have is different for
everyone, but we wanted to bring together a quick compilation
of reliable cooking tips, techniques, flavor combinations, and
recipes to inspire healthy mealtime solutions that bring joy to
our day and come together in a matter of minutes.
It also happens to be the peak of summer, a time when you
might need to plan for canning, preserving, fermenting, or quick
pickling. We’ve found it’s easier to keep up with the pace of life
when we’ve done a little extra food prep; baking off a block of
tofu or some chicken will come to the rescue when the need for a
ready-to-eat meal arises.
Many of San Diego’s small farmers, cooks, writers, and
celebrities answered the call to help create this issue filled with
special recipes. We’ve also selected a couple summer specials from
our ediblesandiego.com archives that have never been in print.
With that in mind, we encourage you to be adventurous with
the meals you put together. We’re not throwing a dinner party—
we’re feeding busy families and our community with a glimpse
of realistic and flexible dishes to make for those times when you
simply don’t feel like cooking.
Join us online by tagging your food photos with
#ediblesdiscooking on Instagram. We love seeing how
diverse and delicious the food is on your table!
Five Ways to Master Uncooking
Your appetite may be big but your motivation for making a big
meal is zero. Ideally, we don’t want to have to spend too much
time using complicated recipes or buying excessive ingredients
to have variety in most of what we eat. Here are five things to
consider when trying to whip up something easy.
Advance Prep and Icebox Salads
Always keep a decent extra-virgin olive oil and vinegar
combination that you love, or a preferred salad dressing to
drizzle over a handful of leafy greens so that you actually enjoy
the salad. Try to eat at least one big bowl per day. Whether
you are stocking up on fresh produce through a CSA, farmers’
market, grocery store, or Costco, commit time on shopping day
to wash, prep, and store fresh produce when it comes home to
make a prep line for your fridge.
Prepped produce should be stored in separate containers that
can be grabbed quickly and supplemented in different meals
throughout the week. Look up practices to store food safely
and different techniques for lasting freshness, like storing sliced
celery in water to keep it crisp for up to a month. Try the same
with stem bouquets of fresh herbs like parsley and cilantro in
To rinse off dirt and kill bacteria, wash fresh produce
in a solution of three parts cool water and one part
distilled white vinegar. Fill up a salad spinner and
give everything a good soak for about 30 minutes.
Alternatively, a saltwater solution ratio of one teaspoon
salt diluted in one cup warm water and cooled makes
a good vegetable wash for leafy greens and berries,
especially those prone to little farm friends like worms.
the fridge—they’ll keep your kitchen smelling fragrant too.
Seeds, nuts, and dried fruits from the pantry add texture,
flavor, healthy fats, and protein, while pickled and fermented
veg or eggs will add an extra layer of tang.
Don’t forget deli-style salads. Various vintage versions
of icebox recipes with mid-20th-century origins combine
canned vegetables and mayonnaise, but the principle
technique of preparing an icebox salad (in my opinion) is to
throw a bunch of stuff together that can chill in the fridge
and somehow manage to taste even better the next day or
two, if not longer. You can steam fish in under 10 minutes,
chill it, and dress it with quick-pickled onions, tomatillos
or tomatoes, cilantro, lime juice, chiles, salt, pepper, and
extra-virgin olive oil for a quick fish salad. Much like a poke
or ceviche, it is effortless to indulge in with tortilla chips or
crackers for a couple of days, or add it to a green salad or a
bowl of rice. Try something similar with canned tuna if that’s
all you have, or riced cauliflower or slightly mashed cooked
beans for plant-based alternatives.
It’s also fun to be nostalgic and bring back dishes like
grandma’s macaroni salad, coleslaw, and retro recipes that
bring us comfort in memories.
Make a Sandwich, Burrito, Quesadilla, Pizza, or
Tacos With What You Have
Prep and cook time 2–30 minutes
Serves one to many
It seems so basic and universal, yet I recently found myself
teaching a teenager to smear peanut butter and jelly on two
pieces of bread as if it were a life skill. And it is. Sandwiches
can be as elaborate as they are utilitarian, and are iconic to
chefs and cultures from around the world. I have to consider
there might be someone who doesn’t like sandwiches, but
I beg you to try them again. Accommodating all dietary
interests and restrictions can be met with any variety of breads
or substitutes. While you should be able to master sandwich
making without much guidance, we can confirm that toasting
or grilling almost always adds an extra touch of love.
Making quesadillas will require a few quick minutes in
a skillet but it’s so simple even kids can do it—and adults
like it too. Heat a skillet over medium heat, add tortilla of
choice, top with grated cheese (or plant-based version), and
add in almost any ready-made item or veggies you’d like.
Hummus works great as a binder instead of cheese. Dress it
up with salsa and guacamole or keep it old school and enjoy
the pleasant combo of hot melty cheese with a warm tortilla.
The same goes for the idea of a pizza: an open-faced base for
melting cheese on sauce, garnished with an assortment of
fresh veg, in the oven or grill. You can also make quesadillas
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SUMMER 2020 | edible SAN DIEGO 7
Packaged rice paper sheets and vermicelli noodles can be found at most Asian
grocery stores. Look for them at 99 Ranch Market, Mitsuwa Marketplace, and
Thuan Phat Supermarket. Pick up a few dipping sauces and fresh vegetables
while you are there.
and pizzas on a baking stone in a grill or smoker if you have one
and want to do something extra on the weekend. I’ve dressed up
a tortilla like a pizza, baked it, and called it a pizzadilla. There’s
also no shame in garnishing the frozen family-size organic cheese
pizza from Trader Joe’s with radish slices, green onion, and
chopped cilantro, and doing so makes it that much better.
Tacos are perhaps the most perfect quick fix meal, or at least
I’ve never met a taco I didn’t like. You can get creative with your
taco shells too, with thin slices of jicama or butter lettuce leaf
cups in place of tortillas. And we all know you can’t beat the
portability of a burrito.
Summer Roll or Bowl With It
Prep and cook time 5–30 minutes
Serves one to many
You might already be a fan of the fresh rolls at your favorite
Vietnamese restaurant. The translucent and chewy rice paper
wrapped around variations of fresh veggies, shrimp, pork, tofu,
and glass noodles satisfies all cravings for cool and refreshing eats.
The technique is thought to have originated in Vietnam, but
you might find the popular menu item offered at other Asian
restaurants. Rice paper is a staple in our house, and we’ve made
a habit of rolling up whatever fresh veg we have on hand in rice
paper and dipping it in a quick peanut, almond, or dumpling
sauce. Kids especially love having the hands-on opportunity for
water play with their food.
Simply soften a sheet of rice paper in room temperature
water. Some recipes suggest hot water, but I find that can lead
to overcooking and breakage. Once wet, rice paper may still
feel slightly stiff, but it will continue to soften for a couple of
minutes while you arrange the fillings
in the center and should be perfectly
pliable once you are ready to roll.
Bundle it up like a burrito and be
careful not to overstuff it.
Cold vermicelli noodle bowls are
another favorite Asian staple, and
making your own is basically foolproof
in under 10 minutes. The thin rice
noodles cook in a three-minute bath
of hot water, and while they taste
great served more traditionally with
lemongrass-scented meats and bundles
of fresh mint doused in fish sauce,
they’re flexible with whatever else you
have. Japanese soba noodles made
with buckwheat flour also make for a
refreshing take on pasta salad with a
gingery soy and citrus dressing.
If you need something hot even
though it’s warm out, I can tell you
that when I was growing up, we had a
rice cooker that always kept a hot pot
of rice. Grab a couple scoops, add a
few toppings like tuna salad, pickled
daikon, and furikake and call it a meal.
Pile a variety of nourishing nibbles on a platter like chopped veg,
fresh and dried fruits, olives, mini sandwiches, cheese, and nuts
and make a meal out of snacks. Assembled and left out midday,
it makes it easy for the whole family to grab bites as needed.
Prep, Extra Batches, and Leftovers Is Key
Really, we want to think about making food that can stretch
dollars, fulfill appetites, and trigger happiness in each day.
Pick two to three things to make in a week that you can cook
a big batch of and look forward to having in a sandwich, taco,
salad, or rice bowl. You get to decide what works best for you;
maybe it’s Instant Pot carnitas or one of those savory roasted
watermelons that I am desperate to try. Make the most out of all
of it with a rotation of healthy sauces and condiments like salsa,
guacamole, and cashew cream.
Many of our favorite local restaurants are adapting to current
times and making family meals, ready-made items, and kits
available for takeout or delivery—which is perfect because it
means even less cooking. Yay.
If and where you can, choose whole foods over processed
foods, eat more vegetables and fruits than meat, and buy
organic when possible—purchasing directly from a local farmer,
fisherman, or business is a better way to vote with your fork.
Meal planning is about being mindful of our food choices,
wasting less, and getting the most joy and nourishment out of it.
We live in the best place in the world for food lovers and we
hope you find more ways to love it as much as we do.
SUMMER 2020 | edible SAN DIEGO 9
Eating Well |
BY MARIA HESSE
Who knew soaked cashews could
be so delicious? I put cashew
cream on everything from
pasta to baked sweet potatoes with pesto to salads, and I even use
it to make dips. The flexibility of cashew cream is never-ending
and the method works well other nuts, like macadamias and
almonds. With the addition of a variety of fresh herbs and flavors
including za’atar with scallions, garlic, and lemon, honey-sesame,
and even strawberry-lime, it was all so good—leading to this
compilation of cashew cream recipes.
Strain the nut cream in cheesecloth or reduce the water
content and you have a base for a nut cheese or spread, like in
the version from The Mexican Keto Cookbook (Ten Speed Press,
2019) by Torie Borrelli, a local integrative holistic nutritionist.
Or add in fresh herbs and jalapeños like chef Claudia Sandoval
does for a zingy dip.
Remember I said you can try this cashew cream technique
with almost any nut or seed and get similar results? We’ve got a
hemp milk recipe here for you too.
Plant-based dairy can easily do all the things we want it to.
BASIC CASHEW CREAM
MAKES 3 CUPS
1½ cups raw cashews
1½ cups water
1 tablespoon nutritional yeast
1 teaspoon–½ tablespoon salt*
*Try using kosher, sea salt, or pink Himalayan varieties
and adjust to taste preference.
In a large bowl, soak cashews in water for 30 minutes.
Transfer to a blender or food processor and blitz
until smooth and creamy (1 to 3 minutes), pausing
occasionally to scrape down the sides.
Keeps well covered in the fridge for about a week.
TIP: For a buttery basic cashew cream, add 1 teaspoon
turmeric powder and ½ teaspoon of freshly ground
black pepper to the recipe above. The result is
unbelievable on pasta.
VEGAN CASHEW SPREAD
MAKES 1 CUP
1 cup raw cashews
¼ teaspoon kosher salt, plus
more as needed
2–3 tablespoons freshly squeezed
1 tablespoon apple cider vinegar
¼ cup nutritional yeast
¼ teaspoon turmeric powder
½ teaspoon smoked paprika
2 cloves garlic, peeled
In a large bowl, cover the cashews with cold filtered
water and salt. Make sure the cashews are covered by 2
inches of water. Top with a dish towel and leave to soak
for a minimum of 6 hours, or overnight. The cashews
will soak up a ton of water, so make sure your bowl is
big enough. Drain and rinse the soaked nuts to remove
the taste of salt.
Place the soaked cashews in a blender or food processor
and add the lime juice, vinegar, nutritional yeast,
turmeric, paprika, garlic, and enough fresh water to just
cover the cashews. Blend until the mixture is smooth.
If you want to use this as a crema, stir in hot water until
the desired consistency is achieved. Season with more
salt. Store in the fridge for 3 to 5 days.
If you want to spice it up, add 1 to 2 canned chipotles in
adobo sauce plus 2 teaspoons of sauce from the can.
You can also add ½ teaspoon chili powder.
Reprinted from The Mexican Keto Cookbook. Copyright
© 2019 by Torie Borrelli. Photographs copyright © 2019 by
Eric Wolfinger. Published by Ten Speed Press, an imprint of
Penguin Random House LLC.
CREAMY CASHEW JALAPEÑO DIP
MAKES 3 CUPS
2 cups raw cashews
1 bunch cilantro, bottom stems removed
1–2 jalapeños, stems removed
3 cloves garlic, peeled
1 cup water
2 tablespoons freshly squeezed lemon juice
1 tablespoon kosher salt
In a medium saucepan, boil cashews for 15
minutes in about 3 cups of water or until
doubled in size. Remove from heat, rinse, and
Add all ingredients to a blender or food
processor and blend until creamy and
smooth. Add more salt, jalapeños, and lemon
juice to taste.
Serve alongside crudités or tortilla chips.
Recipe by Claudia Sandoval, February 26, 2020,
QUICK AND REFRESHING HEMP MILK
MAKES 2 CUPS
This plant-based milk alternative is great for
summer smoothies. Quin Butler from Hungry Vegan
Lion shared this version that she uses to make her
famous vegan berry ice cream.
2 tablespoons hemp seeds
1 tablespoon agave
CLAUDIA SANDOVAL, ISTOCK/LINDA RAYMOND
⅛ teaspoon salt
2 cups spring water
Add ingredients to a blender and blend on high for
2 minutes. That’s it.
Hemp seeds are a superfood with a good
balance of beneficial fats and omega
fatty acids. They are packed with protein,
fiber, vitamins, and minerals, and reduce
inflammation while boosting brain health and
supporting weight management. Hemp is also
the fastest growing crop in the US.
SUMMER 2020 | edible SAN DIEGO 11
Picked for Summer
Fresh garden and farm harvests inspire us to make colorful salads with our favorite melons, cucumbers, and even cucamelons.
This playful recipe swaps in sweet watermelon for
tortilla chips and salty cotija for nacho cheese to create a
refreshing take on triangular treats.
¾ cup white vinegar
½ cup water
⅓ cup sugar
1 tablespoon salt
1 jalapeño, sliced into thin rounds
1½ cups fresh corn kernels (cut from
about 2 to 2½ ears)
1 small watermelon, cut into 2–3
Chile-lime seasoning* or Tajín
Cotija, crumbled or grated
1 lime, cut into wedges
In a small mixing bowl,
combine vinegar, water,
sugar, and salt and stir until
dissolved. Add jalapeño and
corn to a sealable jar and
pour the salt and sugar brine
over it. Cover and refrigerate
Assemble the nachos: On
a serving platter, arrange
watermelon in an overlapping
pattern. Sprinkle with chile-lime
seasoning, a dusting of cotija,
and spoon over pickled corn and
jalapeños. Serve with lime wedges
on the side.
*Find a recipe for homemade chile-lime
seasoning on ediblesandiego.com.
Recipe by Olivia Hayo published August 15, 2019
Aside from being undeniably refreshing, melons
have a great nutritional profile. One cup of
cantaloupe boasts nearly enough vitamin A and C
to meet the recommended daily intake. Watermelon
contains very few calories and is a good source of the
amino acid citrulline and the antioxidant lycopene,
both of which offer numerous health benefits.
JEN PHILLIPS, OLIVIA HAYO
AVOCADO AND HERB AGUACHILE
Jen Phillips, Gracey Lane Farm, and chef Carlo
Guardado, Small Town, are neighbors in Fallbrook,
making for a perfect friendship. Phillips brought
Guardado freshly harvested cucamelons and citrus to
inspire this dish.
1⅛ cups lime juice
¼ cup lemon juice
¼ cup orange juice
1 serrano chile, seeds removed
½ bunch cilantro with stems
½ cup sugar
1 teaspoon kosher salt
1 avocado, diced
Assorted seasonal ingredients for garnish
Make the dressing: Chill citrus, serrano, and cilantro
before adding all of them to a blender with sugar and
salt; and purée until smooth. Pass through a fine mesh
strainer to remove large pieces (optional). Store in the
refrigerator until ready to serve.
Make the aguachile by drizzling the dressing over the
diced avocado on a plate.
Top it off with seasonal ingredients. Chef Guardado
plated this extravagant beauty (above) with pinto
beans, chickpeas, spiced peanuts, supreme-cut citrus,
sweet chile slices, cucamelons, radish, fresh coriander
seeds, dill and citrus blossoms, lemon verbena, fresh
oregano, thyme, and chile oil.
CUCUMBER MELON SALAD
Juicy melon and crisp cucumbers are dressed with
fresh lime juice and sesame oil for an unexpected,
3 Persian cucumbers, cut into bite-size pieces
½ ripe cantaloupe, rind removed, cut into bite-size pieces
1 lime, juiced
1 teaspoon extra-virgin olive oil
1 teaspoon flaky sea salt
½ teaspoon sesame oil
⅓ cup crumbled feta
1 teaspoon red pepper flakes
Handful fresh mint leaves
Place cucumbers and cantaloupe in a large bowl. Add
lime juice, olive oil, salt, and sesame oil to the bowl.
Toss to coat and let marinate for 10 to 15 minutes.
Plate the salad and top with crumbled feta, red pepper
flakes, and fresh mint leaves.
Recipe by Haley Hazell published August 18, 2019 on
SUMMER 2020 | edible SAN DIEGO 13
From super easy to a little more elevated, these recipes
offer alluring ways to get hooked on local catch.
Try buying fish directly off the boat at Tuna Harbor
Dockside Market every Saturday morning or check out
local retailers like Point Loma Seafoods and Catalina
Offshore Products—or go catch your own. You can
also order direct from Saraspe Seafood and Haworth
Fishing for delivery.
By Michael Aaron Gardiner
Raw fish dishes are ubiquitous in Baja—from
mariscos stands and food truck parks to highend
Cali-Baja restaurants. Chefs of the Cali-Baja
and Baja Med movement, though, have elevated
these dishes beyond their ceviche origins by
introducing flavors and techniques from Italy,
Japan, and Peru. Miguel Angel Guerrero at La
Querencia restaurant in Rosarito and Tijuana was
the first to turn me on to it; then Benito Molina and
Solange Muris in their Ensenada restaurant Manzanilla
perhaps set the bar. This take on “uncooking” is
inspired by their work.
2 large red beets
1–2 tablespoons extra-virgin olive oil
1 ear corn, husks and silks removed
1 yellow bell pepper, seeds and stem removed
Pinch kosher salt, plus more to taste
1 tablespoon ají amarillo purée* (see note below)
1 tablespoon minced garlic
1 tablespoon freshly squeezed lemon juice
4 tablespoons freshly squeezed lime juice, divided
5 tablespoons chicken stock
1 tablespoon soy sauce
½–¾ pound sashimi-grade hamachi loin (yellowtail or
hiramasa), skinned and filleted
Microgreens (cilantro, radish, beet, arugula, basil, or
other) or fresh cilantro leaves to garnish
Roast the beets: Preheat oven to 375°. Coat beets lightly
with olive oil, wrap in aluminum foil, place on a baking
sheet, and roast in the oven until cooked through,
approximately 45 to 60 minutes. Remove beets from the
oven, unwrap, and place in the refrigerator to cool. Peel
beets when cool and the skins should slip right off.
Char the corn: Use the microwave/blowtorch method
by cooking corn ear in the microwave oven on high for
2 minutes, turn, and microwave 2 more minutes. Once
cooked, use a blowtorch to scorch the corn’s surface,
turning the ear to make sure all sides are charred.
Alternatively, char the corn directly on the flame of a
gas stove or grill, turning frequently.
Make the tiradito: Bring a small saucepan of water to
a boil, add yellow bell pepper, and boil for 15 minutes.
Remove pepper from the pot and let cool before
peeling the skin off. Place peeled pepper in a food
processor with a pinch of kosher salt and process until
smooth. Add ají amarillo purée, garlic, lemon juice, 2
tablespoons lime juice, chicken stock, and soy sauce
and pulse until puréed. Set sauce aside.
Trim yellowtail loin into sashimi-thin pieces, about 1½
inches by ¾ inch in size. Using a very sharp and long
knife, slice the fish on a slight bias toward the narrow
end and lay the slices on a plate; sprinkle lightly with
kosher salt. Cover and refrigerate until ready to serve.
Cut beet down to ½-inch dice. Cut charred corn off the ear.
To serve: Arrange yellowtail slices in a circular pattern on
four plates. Spoon sauce around and over the yellowtail.
Divide and top each plate with beet cubes and corn
kernels and garnish with microgreens or cilantro leaves.
*Find ají amarillo purée at Northgate Markets or Andrés
By Alison Rowe
Let the flavorful notes of pineapple
and mint or mango and cilantro
duel it out for best summer ceviche.
It’s the perfect way to enjoy locally
caught Pacific rockfish.
the outside is opaque and firm,
approximately 20 to 30 minutes.
(For a more well-done ceviche,
marinate the fish in the citrus juices
for 1 to 2 hours.)
Once the fish is ready, drain and
reserve marinating juices, then
transfer fish to a bowl with your
Mango, Red Bell Pepper,
1 mango, peeled and diced
1 large red bell pepper, seeds
removed and diced
½ cup minced red onion
1 jalapeño, seeds removed and
minced (or half if it’s extra spicy)
2 tablespoons chopped fresh
cilantro, plus leaves for garnish
½ navel orange
1 pound Pacific rockfish, skinned
Pinch salt, 1 large avocado, tortilla
chips, to serve
Juice three limes and the navel
orange half and combine juices in a
large glass bowl. Cut the remaining
lime into wedges for garnish.
Cut the fish into ½-inch cubes. Mix
diced fish with lime and orange
juices to evenly coat each piece of
fish. Cover and refrigerate while
preparing the rest of the remaining
ingredients. The fish should
marinate in the citrus juices until
½ cup diced fresh pineapple
¾–1 cup diced pickling cucumber
½ cup minced red onion
½ serrano chile, seeds removed and
2 tablespoons chopped fresh mint,
plus leaves for garnish
Combine all ingredients in a large
glass bowl and mix well.
(Note: This ceviche is best enjoyed
immediately after the fish is
mixed with the pineapple. Natural
enzymes in pineapple soften the
fish over time.)
Combine all ingredients in a large
glass bowl and mix well.
Finish ceviche by adding 2 to
3 tablespoons of the reserved
marinating juices to the fish and
ceviche mix of choice and gently
toss to combine.
Season with salt to taste. Garnish
with mint or cilantro leaves and
serve with lime wedges, avocado,
and tortilla chips.
Double the rockfish and citrus juices
if you want to try both ceviche
recipes at the same time. Let us
know which one is better.
SUMMER 2020 | edible SAN DIEGO 15
BUCKY’S YELLOWTAIL SASHIMI
“Neither Bucky Lasek nor I are professional chefs, but we
are professional eaters that have bonded over our love for
fishing and enjoying our fresh catch. This sashimi recipe
features fresh yellowtail Lasek caught in Baja waters and
seasonal ingredients from our farm. We hope you enjoy this
recipe as we do with our friends and family. Try it and trust
us—it will make you look like a pro.”
1 Meyer lemon
½ pound sashimi-grade yellowtail
1 serrano chile, thinly sliced
Pinch sea salt
Pinch black Hawaiian sea salt
Wasabi and Sriracha chili sauce, to serve
Tamari or soy sauce, to serve (optional)
—Jen Phillips, Gracey Lane Farm
Tip: Before making the sashimi, soak thinly sliced serrano
chiles in pickling juice for 30 minutes. Find a pickling recipe
from the Culinary Gardener, Ellyse Briand and Jen Phillips,
Gracey Lane Farm on ediblesandiego.com.
Cut the Meyer lemon in half. Juice half and reserve; quarter
and thinly slice the other half.
With a very sharp knife, slice the yellowtail sashimi-style.
Drizzle lemon juice over sashimi slices and top each piece
with a quartered slice of lemon. Sprinkle pinches of sea salt
and black Hawaiian salt and add a slice of serrano to each
piece. Squeeze a small drop of wasabi and Sriracha on top
Devour as is or serve with tamari or soy sauce for dipping.
JOHN PARK’S QUICK POKE
The guy behind the simple genius of Fish 101 in Cardiff
and Leucadia knows how to throw together a poke bowl.
This is the version he makes at home.
4–6 ounces sashimi-grade bigeye tuna
1–2 tablespoons thinly sliced scallions and sweet onions
1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
Pinch sesame seeds
Pinch red pepper flakes
Hawiian sea salt to taste
½ cup cooked rice
With a sharp knife, dice tuna into ½-inch cubes.
In a medium bowl, mix together onions, ginger, soy
sauce, sesame oil, sesame seeds, and red pepper flakes.
Adjust to taste. Add tuna and lightly fold until each bite
is coated, and finish with a dash of sea salt. Best served
chilled over a warm scoop of rice.
BEST TUNA SALAD
1 pound albacore tuna, steamed and chilled*
½ cup diced celery
⅓ cup chopped scallions
⅓ cup chopped fresh dill
6 tablespoons Kewpie mayonnaise (Japanese
2 dill pickles, diced
Splash dill pickle juice
Kosher salt and fresh ground black pepper to
*If fresh tuna isn’t available, use 3 5-ounce cans
albacore tuna in water, drained.
Mix it all up, that’s it. Makes a perfect tuna
melt or keep it in the fridge for snack time with
crackers and crudités.
Recipe by Sam Zien, thecookingguy.com
SUMMER 2020 | edible SAN DIEGO 17
Partner Content |
What do you get with two days and...
8 ½ pounds homegrown pluots
5 enormous lemons
6 ½ pounds sugar
2 humongous pots
15 canning jars, lids, and rings
+ countless gallons of water?
15 8-ounce jars of yummy pluot jam.
What an exhausting weekend canning pluot jam!
Those two days of canning gave me even more
respect for farm families who spend spring planting
their vegetable gardens, summer tending the
gardens, then late summer preserving their produce
for winter. Just a handful of jam jars seemed like a
huge amount of work; putting up enough food to
last a household through winter is an unfathomable
task and fortunately one I don’t have to do.
Still, my vegetable garden produces much more
than my family can keep up with, so preserving
the harvest is important in my house. We can’t
get enough of the garlicky kosher dills I make
using homegrown cucumbers and my Russian
grandmother’s recipe. I freeze tomatoes whole in
zip-top freezer bags, then use the tomatoes through
the year in soups, sauces, stews, and my favorite
dish—shakshuka. Stone fruits get pitted and
frozen, too, plus dill and parsley to use in soups
and in stuffing. I freeze hot peppers, then shave off
bits as needed to give dishes an extra punch.
The basics of preserving food involves
fermenting, pickling, dehydrating, salting, and
canning, and you can see these methods in one
of my favorite episodes of A Growing Passion,
“Preserve the Harvest.” In that episode, I got to
work alongside local chefs and experts who taught
me to make dishes like fruit kimchi, Moroccan
preserved lemons, tomato jam, and a diversity of
I’m heading back into the garden now for
late summer tomato harvest. I think I’ll make an
amazing tomato jam. Or maybe I’ll pick and dry
Anasazi beans to make chili this winter. Or maybe
more pickling cucumbers are ready. Or...?
Watch episodes of A Growing Passion
at 8:30pm on KPBS TV in San Diego,
or watch episodes online anytime
at agrowingpassion.com. Follow
A Growing Passion on Facebook,
Instagram, and Twitter for a behindthe-scenes
look at new episodes.
Celebrating the Harvest of the Hamptons and North Fork No. 36 High Summer 2012
Member of Edible Communities
long island livEsToCk
WinEs FroM onE WoMan,
PalMEr and MErlianCE
MEal-WorTHy golF CoursEs
Member of Edible Communities
telling the story oF how long island eats
no. 10 Fall 5
real greeK yogurt
long island city beer crawl
the Kinston Krawl in north carolina
connecticut sense MeMories
what are blue Point oysters?
member of edible Communities
THE STORY OF LOCAL FOOD
No. 39 | Winter 2019
Member of Edible Communities
Bottling liQuiD Courage
maKing sPiCeBush fiZZ
BiointensiVe orCharDs Boom
irish Bars’ fluiD iDentity
a Brewery-fermentary-juiCery in one
Member of Edible Communities
telling the story of how the City eats anD DrinKs • no. 52 sPring 2018
Member of Edible Communities
telling the story of how gotham eats • no. 30 julyaugust
Member of Edible Communities
Goat Milk Soft SErvE
CatChinG thE BluES
SEEdinG ChanGE at
ANDERSON VALLEY • LOW PROOF SPIRITS • BLACK VINES
MEMBER OF EDIBLE COMMUNITIES
I S S U E
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
FOOD, farm anD Community in the MID-south
Explore a world of local food
through the magazines and
websites of Edible Communities.
We’ll introduce you to the chefs,
farmers, brewers, home cooks and
others who inspire and sustain local
flavors across the US and Canada.
Eat. Drink. Shop. Local
Stay up to the minute on all things edible at: ediblecommunities.com
SUMMER 2020 | edible SAN DIEGO 19
A COOKBOOK TO BENEFIT THE PUBLISHERS
OF EDIBLE COMMUNITIES
PHOTOGRAPHS, PODCASTS, VIDEOS
AND COOKING ILLUSTRATIONS
From the makers and advocates
of local, sustainable food in
Edible communities everywhere.
Every purchase you make will help a
community continue their work in
telling the story of local food.
today for $20
Edible San Diego’s new multimedia platform makes it easy for you to reach our
community in a fresh, relevant way. As a Garden Partner, our digital advertising
platforms, social media reach, and members-only digital marketing content
is at your disposal, and this is only the beginning!
GARDEN PARTNER PACKAGES
Seed Sprout Tree
• Inclusion in Edible San Diego
Weekly, the digital magazine,
and one advertorial interview
• Placement in the In Your
local shopping guide on
• Password Access to “Bytes,”
our members-only digital
• Exclusive Garden Perks (loyalty
benefits every three months)
• Digital ad spot on
$25 / month
• Seed Benefits +
• Logo inclusion in the
In Your Neighborhood
curated local shopping
• Digital ad spot
• Discounted sponsored
social post* ($150 Value)
$100 / month
• Seed & Sprout Benefits +
• Your company photo/image
in the In Your Neighborhood
curated local shopping guide
• Digital ad spot ($300 Value)
• Discounted sponsored
social post ($150 Value)
• Discounted branded
content ($500 Value)
• Premiere sponsorship
opportunities for Edible
San Diego Videos
$250 / month
Visit ads.ediblesandiego.com to get started today.
JOIN OUR GROWING COMMUNITY OF GARDEN PARTNERS
SUMMER 2020 | edible SAN DIEGO 21
edible san diego
Escondido—Welk Resort √†
8860 Lawrence Welk Dr.
Enjoy the Open Air
2550 Fairfield St
3–6 pm, pickup only
Place orders at onthegofarmersmarket.com
by Monday at 3pm
1st St. & B Ave., Ferry Landing
262 East Grand Ave.
2:30–7pm (2:30–6pm Oct to May)
Mira Mesa √*
10510 Reagan Rd.
2:30–7pm (3–6pm fall-winter)
Otay Ranch—Chula Vista √
2015 Birch Rd. and Eastlake Blvd.
Pacific Beach Tuesday √†
Bayard & Garnet
People’s Produce Night Market √
5010 Market St.
San Marcos √
1035 La Bonita Dr.
UCSD Town Square √
UCSD Campus, Town Square
10am–2pm, Sept to June
Vail Headquarters √*
32115 Temecula Pkwy.
Little Italy Wednesday √*†
501 W. Date St.
Ocean Beach √
4900 block of Newport Ave.
Carlton Hills Blvd. & Mast Blvd.
3–7pm (2:30–6:30pm winter)
South Bay √
4475 Bonita Rd.
Place orders at
by Tuesday at 3pm
State Street in Carlsbad Village √
State St. & Carlsbad Village Dr.
3–7pm (3–6pm fall-winter)
40820 Winchester Rd. by Macy’s
EAT the most
7 days a week
Lemon Grove √*
2885 Lemon Grove Ave.
Linda Vista √*†
6939 Linda Vista Rd.
3–7pm (2–6pm winter)
North Park Thursday √*†
2900 North Park Way
Oceanside Morning √*
Pier View Way & Coast Hwy. 101
Rancho Bernardo √
16535 Via Esprillo
Bernardo Winery √
13330 Paseo del Verano Norte
Borrego Springs √
700 Palm Canyon Dr.
7am–noon, Oct to Apr
Horton Plaza Lunch Market
225 Broadway Circle
Imperial Beach √*†
10 Evergreen Ave.
2–7pm (2–6pm winter)
La Mesa Village √*
La Mesa Blvd. btwn Palm & 4th St.
Cook All Weekend
find the freshest local catch
City Heights √*†!
Wightman St. btwn Fairmount & 43rd St.
Del Mar √
1050 Camino Del Mar
Little Italy Mercato √†
600 W. Date St.
3960 Normal & Lincoln Sts.
La Jolla Open Aire √
Girard Ave. & Genter
185 Union St. & Vulcan St.
Pacific Beach √
4150 Mission Blvd.
14134 Midland Rd.
9400 Fairgrove Ln.
Village Walk Plaza
I-15, exit west on Calif. Oaks & Kalmia
North San Diego / Sikes Adobe √†
12655 Sunset Dr.
Rancho Santa Fe Del Rayo Village √
16077 San Dieguito Rd.
Temecula—Old Town √*
Sixth & Front St.
Tuna Harbor Dockside Market
879 West Harbor Dr.
Port of San Diego
325 Melrose Dr.
Support local growers
Santa Ysabel √
21887 Washington St.
Solana Beach √
410 South Cedros Ave.
DUE TO COVID-19: Markets shown in gray are temporarily closed
and all listings are subject to change. Please contact markets
directly to confirm hours of operation and locations.
Visit ediblesandiego.com and click on “Resources”
for more complete information and links to market
* Market vendors accept WIC (Women, Infants, Children) Farmers’
† Market vendors accept EBT (Electronic Benefit Transfer).
! Market vendors accept WIC Fruit and Vegetable checks.
√ Indicates markets certified by the San Diego County Agriculture
Commissioner, ensuring that the produce is grown by the seller
or another certified farmer in California, and meets all state
quality standards. Temecula markets and the Murrieta market
are certified by the Riverside County Agricultural Commissioner.
SUMMER 2020 | edible SAN DIEGO 23
How to Make Fritters Out of (Almost) Anything
BY MICHELLE STANSBURY
Before the uncertainty around COVID-19, I bought
fresh produce twice weekly for plant-based meals. After
the shelter-at-home order, I would stand in front of my
cupboard looking at my shelf of nonperishables to figure out
what to make for dinner.
The first week, I made a bag of lentils and ended up with
seven cups, which is a lot for one person to get through without
boredom. I unenthusiastically threw the last remaining lentils
in a bowl with an egg and some flour, formed it into misshapen
patties, and baked them into fritters. Not bad.
The next attempt got some garlic and cheese—even better.
Fritters became my COVID comfort food and low-waste
savior. Leftover Indian food? Palak paneer fritters. Wilted leeks?
Fritters! On the first day of summer, sweet corn fritters seemed
an apt way to celebrate.
The most audacious fritter attempt made use of leftover pulp
from a batch of homemade vegetable stock. The fibrous mess was
made up of carrot tops and old spinach, onions that had started
to sprout, and beet greens. I cut it all up with scissors, mixed it
with the usual egg and flour, threw the patties on the stove, and
waited. My kitchen smelled of desperation, but once the edges of
the fritters were brown and crispy I realized that you can make
fritters out of just about anything—especially if you top them
with garlic herb cream cheese.
Start with veg
Use any vegetable as the base for delicious fritters and
mix in flour and egg, approximately 1 egg to ¼
cup flour and ½ cup
on moisture content.
and carrots can be
grated and added
straight into the mix.
The same goes for
and leeks cut up into
small pieces. Corn off
the cob works great,
but if you use
make sure to
defrost the kernels first. Zucchini and squash, however, need to
be drained after chopping or grating to remove excess water. For
legumes and leftovers, there is some trial and error that goes into
finding the right moisture content—add a little extra flour and
hope for the best.
Many fritters have some sort of cheese, which can be anything
from mild mozzarella to sharp cheddar or even crumbled goat
cheese. If you have strong flavors in your base or herbs, opt for
a milder cheese. Parmesan cheese gets nice and crispy due to the
low moisture content, and the flavor works, or avoid dairy by
leaving the cheese out. Any favorite fresh herbs or dried spices,
from rosemary to cilantro to cumin, add to the party, as does
quickly sautéed minced garlic or diced shallots.
Baked versus pan-fried
If your goal is to sneak veggies into a delicious snack, pan-frying
gets them crispy and decadent. You only need a few tablespoons
of oil for a shallow fry, heated until the fritters sizzle in the pan.
The healthier option is to bake them; this reduces extra oil and
I’ve found it also helps fritters keep their consistency longer. This
means I can pop them in the fridge and reheat as an easy snack for
Don’t forget dip
Topping my fritters with dip didn’t occur to me until I
needed to improve a lackluster batch (my vegetable
stock sludge), but now
I don’t leave it off.
Creamy sauces work
best: Try using a base
of Greek yogurt stirred
with harissa or pesto. A
homemade lemon aioli
is versatile and balances
savory fritters while
ranch dressing, or
dips will also do
SUMMER 2020 | edible SAN DIEGO 25