Edible Ojai & Ventura County Spring 2024: A Season for Seeds by edible Ojai & Ventura County

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ISSUE 88 • SPRING 2024

Ojai & Ventura County CELEBRATING LOCAL FOOD & DRINK, SEASON BY SEASON

mountain wine | a season for seeds

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EPICUREAN delights You may come for the ocean adventure, but you’ll stay for the culinary delights that ignite your senses. A vast kaleidoscope of flavors and meal options from your morning coffee to late-night libations. Here, suites meet the salty ocean, savor the moments at Zachari Dunes.

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CONTENTS SPRING 2024 REGULARS

RECIPES

FEATURES

20 Pumpkin Seed Herb “Cheese”

8 EDIBLE NOTABLES

PUBLISHER’S POST

20 SEASONAL TABLE 40 EDIBLE FOR KIDS 52 FARMERS’ MARKETS 54 DINING GUIDE

21 Crispy Seeded Crackers 21 Herbal Gomasio 42 Tova’s “Rugelach” 43 Pap Pap’s Warm Milk Drink 56 Strawberry Spirits and Cream

56 LAST SIP COVER: Ojai Mountain has attracted renowned viticulturists, captured in this image by Quoc Ngo. Find the story on page 22. THIS PAGE: Heirloom and rare beans. Image courtesy of Baker’s Creek Rare Seeds. For more on seeds see page 14.

Pinholita Van | Five07 | Happy Accidents Wine

14 GREEN THUMB Sowing the Seeds BY SUZANNE LUCE

22 IN THE FIELD

Lofty Expectations BY KIM MASTER

30 EDIBLE EXPLORATION Going Dutch BY TAMI CHU

38 FIRST PERSON

Lessons from a Smorgasbord

42 YOUNG VOICES The Food We Miss

44 EDIBLE ENDEAVOR

Something New to CRAVE BY JENNIFER RICHARDSON

48 LOCAL FINDS

Tasty New Options in Moorpark BY ERIKA BOLDEN

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Edible Ojai & Ventura County

Photo courtesy of Rare Seeds by Baker’s Creek Heirloom Seeds

BY CHRISTINA BERKE

BEYOND THE BAGEL SMOKED SALMON ISN’T JUST FOR BREAKFAST ANYMORE!

Kvarøy Arctic Smoked Norwegian Salmon is the perfect way to add salmon to your dishes any day of the week. At Kvarøy Arctic, our smokehouse experts naturally smoke the salmon with extravagant care and technique, creating a luxurious mild flavor that will transport you to the great Norwegian outdoors.

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PUBLISHER’S Post

may be slightly obsessed with seeds. I grew up on an acre of countryside, with a quarter-acre garden that felt both enormous and tiny. It was huge when my mom required us to pull weeds and do other garden chores, but so small when it was time to harvest our favorite fruits or veggies. In that garden, there were sections designated for us kids to grow whatever we wanted. My favorite food at the time was strawberries, so I had a whole patch that I tended. (Looking back now, it may have actually been a family patch, but I was obsessed with it so it felt like mine.) My family’s move out west came with new jobs for my parents, which meant less time—and perhaps less inclination—to have a big garden. By then, we kids weren’t really home much to help anyway, so gardening wasn’t part of my teen years. In college, I heard from a friend that you could grow an avocado tree from a store-bought avocado, so I decided to try it. I toothpicked my seed and balanced that at the top of a small cup. I was elated when roots began to grow and gleeful when a leaf began to form. Back then, we didn’t have the internet at our fingertips, so I just did what I felt was the next right thing: I planted it in a pot and set it outside to get some sun. And it grew! And kept growing! One day, after about a year of steady growth, we had a wind event. My beautiful avocado tree blew off the second-floor balcony and smashed to pieces in the parking lot below. Since then I have tried to grow avocado trees from seeds many times, but never had the effortless success of that one. Perhaps that was the true beginning of my obsession with seeds. Now I have my own garden, and I have packages and bags and folders and organizers and envelopes full of heirloom, organic, wild, gifted, purchased and saved seeds. It feels incredible to be able to coax forth life from something inert; to be able to make a small package of seeds into life-giving nutrient-dense produce; to grow food. And this feeling, I think, is what has blossomed into the multitude of analogies and metaphors: planting seeds of wisdom as a parent or teacher; planting the seeds in your life that you want to see grow (patience, charity, empathy, peace, love); treating your business like a garden that needs tending; harvesting the fruit of your actions … I could go on. So, this issue is about seeds, both literal (see recipes on page 20 and our story on page 14) and figurative—see our travel story on page 30 and the artisans on pages 8–13, 44 and 46 who are planting seeds into their community and hoping they grow into strong, connected trees. Seeds are the foundation of growth and life, but they are just the beginning. What a delight to be able to be part of the process.

Ojai & Ventura County publisher & editor

Tami Chu copy editor

Doug Adrianson design

Cheryl Angelina Koehler contributors

Christina Berke • Erika Bolden Tami Chu • Robin Goldstein Anne Kallas • Suzanne Luce Kim Master • Jennifer Richardson photographers

Viktor Budnik • Eden Chu • Tami Chu Mariah Green • Quoc Ngo illustrator

Ramiah Chu sales

Mary DiCesare mary@edibleventuracounty.com subscriptions

EdibleVenturaCounty.com info@edibleventuracounty.com contact us

Edible Ojai & Ventura County 2470 Stearns St. #142 Simi Valley, CA 93063 805-622-9355 info@edibleventuracounty.com

Until next season, dear reader,

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Check out our website, subscribe to our newsletter and follow us on social media @EdibleVenturaCounty for upto-date events, recipes and news from the food and drink community of Ventura County.

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Founded 2002 by Tracey Ryder and Carole Topalian, Edible Ojai & Ventura County is published seasonally, four times a year. We are an advertising- and subscriber-supported publication, locally and independently owned and operated and a member of Edible Communities, Inc. Distribution is throughout Ventura County and by subscription for $28 per year. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and let us know. No part of this publication

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SHOWROOM OPEN MONDAY–FRIDAY 10AM–5PM, SATURDAY BY APPOINTMENT ESTABLISHED IN 1993 • LICENSE #764241

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EDIBLE Notables

I t ’ s t h e Va n L i f e f o r P i n h o le C o f f e e

San Francisco–born coffee finds a home in Ojai

BY ANNE KALLAS | PHOTO BY LIZ FISH

hen JoEllen Depakakibo sets out on a new adventure—whether it’s her childhood goal of moving to San Francisco from her Chicago hometown or picking up and leaving her successful San Francisco café (Pinhole Coffee) to move to Ojai with her wife and child—she calls on the universe to manifest the dreams she envisions. So far, the approach has worked. Four years after she moved to San Francisco, JoEllen met her future wife, Robin Quinn. She started a successful business four years after that, and they had a child, Elio Quinn, 3½. Even the name of her café represents her optimism: Pinhole Coffee is an homage to pinhole photography. When exposed to light, a pinhole can project and develop something beautiful. And now she’s got her beautiful all-electric-powered, Glampervan-fabricated, traveling coffee van, Pinholita (Little Pinhole), bringing fresh coffee drinks to various places and events all over Ojai. The couple decided to move to Robin’s hometown during the isolation of the pandemic. The idea was to have Robin work—she is a nurse practitioner—while JoEllen cared for Elio and got her business up and running. “I believe in the power of manifestation,” JoEllen says, adding that, as someone “who’s a woman, queer and POC [person of color], and not from here” it took a little while to feel connected in Ojai. “It took time to get out in the community and find people who enhance and sustain you. It was very hard before the van got permitted,” she says. “Now to have made an actual contribution to the community is pretty powerful.” Getting the van up and running with enough power for a coffee grinder and espresso machine was the main concern in the beginning. To be able to come up with enough electricity to travel around town brewing coffee became the goal of JoEllen’s father-in-law, Neil Quinn, who JoEllen describes as “handy.”

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Photo courtesy of Pinhole Coffee

“We wanted the van to be able to charge the batteries in a variety of locations/events, so we used two 15-amp 110-volt chargers, which can be used separately so that charging can occur virtually anywhere with ordinary household wiring,” Neil says. “As it turns out, the batteries are powerful enough that charging during a typical morning event is not required.” “It was fairly straightforward. [JoEllen] had located [Joule Case] who sold the battery and inverter,” says Neil. The system has been working seamlessly during the initial events for the van at the Ojai Playhouse and at other pop-ups. JoEllen says she balked at having to sell any kind of food because the permitting process would have exponentially increased the time before opening. But serendipitously she ran into Fran Gealer, chocolatier for Beato Chocolates, who had just received her cottage “A” food permit and was starting to sell her local fruit-filled hand pies around town through her company called Bake. “Summer Camp [home décor shop on Ojai Avenue near the corner of Maricopa Highway] was celebrating 10 years in business and invited me to sell my pies at their event,” says Fran. JoEllen had the Pinholita van set up at the same event and the two became quick friends. “We decided to do pop-ups together around Ojai. It was easy-peasy.” The buttery, flaky hand pies pair beautifully with the unique coffee drinks from the van. Summer Camp’s co-owner Michael Graves says JoEllen made him an off-menu Neapolitan latte, with a blend of hibiscus and chocolate that somehow mimicked a Neapolitan sundae. On-menu favorites include a turmeric or beetroot latte, the always-delightful mocha or cold brew, masala chai and a kiduccino, made with foamy milk and honey. JoEllen is using the same coffee that she sells at the Pinhole Coffee café still operating in San Francisco, with custom organic coffee blends from Linea Caffe. “One of our blends is the masarap blend, which was our party favors for our wedding in Ojai,” she says. “It’s a blend of our favorites. Mine is a fruity Ethopia. Robin likes earthy America coffees. Together it’s a full-bodied, sweet and grounding blend of love.” “We hope to partner with local coffee roasters in the future, especially for private events where whoever hires us can use their favorite roasters for their event,” JoEllen says. For information about the Pinholita van or to hire for private events, visit @pinholitacoffeevan on Instagram or PinholeCoffee.com.

Photo by Tami Chu

Anne Kallas is a prolific freelance writer focusing on Ventura County. A fan of local, seasonal produce, she is the farmers’ market segment contributor for the LIVE 805 show on KVTA 1590AM. She lives in Ventura and is a former columnist, writer and copy editor for the Ventura County Star.

Top: JoEllen Depakakido leans out of Pinholita (the Pinhole Coffee Van) to give smooches to Elio, her child shared and held by wife Robin Quinn. The van offers high-quality coffee at pop-ups and for catering. Find them partnered with Fran Gealer, who sells her homebaked hand pies, most Saturdays at Summer Camp in Ojai. EdibleVenturaCounty.com

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EDIBLE Notables

DOUBLE SHOT OF JAVA Five07 fills a need on TO Boulevard BY ANNE KALLAS | PHOTO BY VIKTOR BUDNIK

hey’re only 3.6 miles apart, but the two Five07 coffee shops in Thousand Oaks couldn’t be further apart in vibes. While the original store on Avenida De Los Arboles is expansive with a mellow feel, with places to sit and meet or spread out and hold study sessions, the new place on Thousand Oaks Boulevard is close to what passes as TO’s downtown, where people seem to be more interested in grab-andgo coffee—getting in and out as quickly as possible—according to owners Sean and Amber Rendineo. Sean and Amber Rendineo still seem to really like each other even after opening their second Five07 location together in late 2023. Their love, like their coffee, is smooth and delightful.

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“On the Boulevard we’re surrounded by businesses,” says Sean. “We need to become part of the routine of the day. Arboles is a destination. But here [on the Boulevard], we need to get to where this is part of the breath—the inhale of my day.” He explains that learning the usual orders of store regulars is the best way to the hearts—and (potentially brief ) schedules—of the dressedfor-success crowd. The couple opened their original Five07 coffee shop in January 2018 in the Oakbrook Plaza shopping center (Arboles). The name Five07 is a reflection of the couple’s belief in the five stages of the creative process first described by Graham Wallas in his 1926 book The Art of Thought. “Inspiration, Build-Up, Resistance, Overcoming and Collaboration,” is the couple’s iteration of the steps needed to accomplish dreams and goals, and what they aim to serve up seven days a week. “Every step has had some sort of block,” Sean says. “In our current space at Arboles, it was our age and inexperience. At Boulevard the blocks were finding the right spot and working with contractors, which took many more months than expected,” says Sean, who

points proudly to being able to overcome the barriers. But even for self-described young and idealistic 23-year-olds, opening a coffee shop wasn’t challenging enough. They decided to get married just five months later. “We opened the shop in January and got married in May,” Amber recalls. “Yes, it was a lot. I do not recommend it. We pulled it off, but that was exhausting and almost impossible. Balancing was hard. It took a long time to figure it out,” she says. “We were young. We thought we knew everything.” After six years, the couple has worked out schedules and duties that suit them better. They stagger their days off to allow both individual and couple times off.

Edible Ojai & Ventura County

“At this point, we are finding success in having individual days off without the other to recharge, and days off with both of us to work on our marriage as ‘Sean and Amber: married couple,’” she says. Such flexibility has been key in operating the Arboles location. While they had always planned to offer food, first at the Arboles location and later at the Boulevard location, they were surprised at the initial reception. “We don’t have to do it all if the community is wanting something else,” Amber says. “It got me thinking one day when people were lined up in a long line out the door [at the Arboles location], ‘I wonder if we could cater to people who just want to grab a cup of coffee and go on’—parents walking little ones, or others grabbing a cup before work.” Although both Amber and Sean grew up in Thousand Oaks, they were taken by surprise at the huge difference in clientele between the two locations. The Arboles store, with its location closer to California Lutheran University, has a nice menu—varied enough to be interesting, but not so fancy as to require cooks with deep culinary expertise. “We had envisioned the food program as being a nice addition,” says Sean. “But [at Arboles] food really took off: organic smoothies, acai bowls, crepes, sandwiches, avocado toast.” He adds that food is sourced locally, with pastries for both shops from local bakeries. “We get our produce from Berry Man and as many local [food]

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organizations as possible. We have a wonderful food team. But we focus mainly on middle-ground food, like crepes, paninis, etc. It’s not heightened enough for someone who considers food a career.” The Boulevard location, which is on the doorstep of Westlake Village, focuses more on efficiency and proximity to Highway 101 so the food menu is much more succinct. Both shops sell a Five07 specially made blend called “Coffee for Creatives” sourced and roasted by Centri Coffee, out of Ventura. There are also single-origin and other specialty coffees. With the opening of a second location behind them, the couple is thinking about more expansion. It depends on the need. “We’re definitely open to that. We don’t have anything going right now,” says Sean. “We look for places with some potential. Is it a community where we see a need, something has to be done, something has to be named? It’s like a novelist: You have to have a story to tell. It’s the same as running a business. Does this need to happen?” Arboles Coffee Bar + Eatery 2036 E. Avenida De Los Arboles, Suite C,Thousand Oaks, 805-492-0507

TO Blvd Coffee Bar 2955 Thousand Oaks Boulevard, Thousand Oaks, 805-371-6864

TheFive07.com, @thefive07

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EDIBLE Notables

ACCIDENTIALLY ON PURPOSE Ventura’s new tasting room adds more community to Main Street BY ANNE KALLAS | PHOTOS BY VIKTOR BUDNIK

ou’re in downtown Ventura on a cool night. Sweater weather. You’ve picked up carryout from your favorite restaurant in the Covid-era leftover Ventura Moves Main Street area. But you’re not ready to leave the fresh sea air. And a glass of wine would pair perfectly with your dinner. Head to Happy Accidents Wine Co., say owners Alyssa and Eric Stalker, where you’re invited inside if the air gets too chilly, or outside on the patio if it’s warmer. It’s all about making people feel comfortable and welcomed.

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“Our winery uses the same technique when producing our sparkling wine that Dom Perignon is said to have used in the 1690s when ‘accidentally’ discovering champagne.” —Eric Stalker, Happy Accident Wine Co. Happy Accidents has a spectrum of flavors that anyone can enjoy. Owners Alyssa and Eric Stalker love to talk about their wines and their methods and are excited to share them with their patrons.

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“We wanted to make our space a fun, inviting place,” says Alyssa, “a space for community to come together and learn something new. Wine is such a personal experience.” The Happy Accidents tasting room, offering small-batch natural wines, is located in downtown Ventura, nestled between Starbucks and Blenders in the Grass. “We source our grapes up and down the coastline from Napa to Santa Barbara County,” says Eric. “They’re a unique taste of California. Our goal is to offer wine in its purest, most unadulterated form: wild, alive and happy. We produce interesting, multi-level and avant-garde natural wines. Our small-batch process means we get to keep things interesting with experimental blends and single-origin gems, while always keeping the classics on deck.” “We are called Happy Accidents because the discovery of wine and winemaking itself was a big ‘happy accident,’” he continues. “More specifically, our winery uses the same technique when producing our sparkling wine that Dom Perignon is said to have used in the 1690s when ‘accidentally’ discovering champagne.” The wines are meant to be fun, so the Stalkers keep true to California-derived flavor palates. “Our wines are designed to be fruit forward, without being considered dessert wines. A lot of our white wine is made with light skin contact, producing an orange or amber color. This method is similar to rosé with slightly longer skin contact. The flavor profiles are very special,” says Eric. “We also use a less than 100-year-old method—fairly new—called carbonic macerations that was developed by a chemist in France.” For this method, whole clusters of grapes are fermented and then instead of being crushed, they are placed in tanks with CO2. “Forcing the slight carbonation inside the grape changes the flavor profile tremendously. Sometimes the wines have surprising flavors like bubble gum or banana; it’s pretty wild,” he says. “I’ve never heard of it being sold like that.” To make the tasting room a complete experience, they offer specialties like smoked mimosas, nonalcoholic slushies, trivia night, bingo night and live entertainment throughout the week. “We welcome outside food and drinks. It’s OK if anyone wants to bring their meals, family and dogs to the patio, which is a little parklet with plenty of space,” says Alyssa. Happy Accidents Wine Co. 607 E. Main St., Unit D, Ventura 805-628-3947 HappyAccidents.co

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GREEN Thumb

SOWING THE SEEDS Nutrient dense and sprouting with possibilities

Photos courtesy of Rare Seeds by Baker’s Creek Heirloom Seeds

BY SUZANNE LUCE

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Edible Ojai & Ventura County

eeds are precious and practical, simple and complex. The plant world around us is born from these humble seeds, each carrying a blueprint for something new, while also a continuation of what has come before. Our ancestors understood the value of seeds, and in this modern world of synthetics and genetically modified versions of the past, seeds are more valuable than ever. On a large scale, seeds are preserved in optimal conditions in seed banks to ensure future agricultural diversity. The world’s largest, located in an icy wilderness between Norway and the North Pole, holds seeds for nearly a million different crops. Yet the lowly seed is also preserved and cataloged by those who keep a collection in a rusted tin in the shed to seed their gardens and put food on the table. Beyond their importance to the planet and the future of food, we are more likely to think of seeds in a practical sense—as a great snack, food for our chickens, the beginnings of a loaf of bread or the first step to a garden harvest. But how can we harness the power of seeds every day, potentially in new ways?

Seeds as a Source of Nutrients Seeds represent many things, but they are almost always associated with healthy eating. Seeds are one of the most accessible and versatile foods to meet our nutritional needs. And compared with many much-less-healthy options, they are incredibly affordable for what they provide. Locked up inside each seed is a powerhouse of nutrients that we can access by the handful, or by adding them to dishes we already enjoy. Though every seed contains a long list of essential nutrients, standouts such as hemp (9.6g protein), chia (10g fiber), flax (6,388mg omega-3), pumpkin (168mg magnesium), sesame (4.2mg iron), poppy (409mg calcium) and sunflower (11.34mg vitamin E) provide more than 25% of the recommended daily amount of one or more of them in just one 1-ounce serving. These and many other seeds are considered rich sources of certain nutrients, with impressive nutritional payouts that can boost your health in just a few ounces a day. And, particularly for people following plant-based diets, they can help us get the protein and fatty acids we all need. Some seeds offer a complete protein, which means they contain all nine amino acids. Examples are chia seeds, quinoa and pumpkin and hemp seeds, which have more protein than any other seeds or nuts.

Sprouting for More Nutrition Sprouting seeds opens up the carefully protected nutrients within the seed, which are meant to start the plant growth, and also EdibleVenturaCounty.com

The King Tut purple pea (above) is said to have been the same one found inside King Tut’s tomb and propagated successfully after its 5,000 year hibernation. The ancient Kabouli Black Garbanzo (opposite) is a true heirloom, having been passed down generation by generation in its ancestral lands of Afghanistan.

Seeds are precious and practical, simple and complex. The plant world around us is born from these humble seeds, each carrying a blueprint for something new, while also a continuation of what has come before. SPRING 2024 15

breaks down the phytic acid in the seed. Phytic acid, nicknamed the “anti-nutrient,” protects the seed’s contents until conditions are right for germination but, in our gut, prevents us from accessing the vitamins and minerals in the seed and some other foods we eat. There are two kinds of sprouting. One is soaking or “activating” the seeds in saltwater for four to 12 hours (depending on the seed). The seeds are then dried in a dehydrator or low-temperature oven. They look and taste similar to regular seeds, but the phytic acid is removed through this process. The second type of sprouting involves soaking and rinsing the seeds over several days, keeping them moist so that they germinate and form roots. The seeds become a fresh, raw produce that is essentially a concentrated version of what would have become the fully grown plant. Both can be made at home or purchased. The soaked and dried seeds are labeled “sprouted seeds” and are found among the other seeds and nuts, while the sprouts are sold with the refrigerated produce.

Bake Better with Sourdough and Sprouted Flour All grains that are milled for flour, such as wheat, are seeds, again full of nutrition, but also phytic acid, which remains in the flour. As with seeds in general, our bodies are able to digest and gain more nutrition from grains when either the seeds or flour are soaked or sprouted. Using a sourdough starter in doughs made with wheat flour reduces the phytic acid in the milled flour, similar to soaking whole seeds, and also breaks down its gluten to make the final product 16

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more digestible. The sourdough process also adds a depth of flavor to breads and other baked goods and makes them more satisfying to eat. Sprouted flour, because the grain seeds are soaked and sprouted first, then dried and milled into flour, results in equally delicious, nutritious and easy-to-digest baked goods. You can make your own sprouted flour at home or purchase it (in wheat, spelt, einkorn and more) and have it on hand to bake with less waiting and planning ahead than sourdough. For more on sourdough, click this QR code.

Save Seeds from the Garden Seeds fulfill their primary purpose by growing into plants, and to gardeners they hold the promise of a fruitful harvest. Starting plants from seeds, either inside or directly in the ground, is the most economical way to build a garden. You can purchase seeds in nearly any variety, but saving your own at the end of the season is more economical than buying seedlings or starts and allows you to build your own seed bank over time, and improve your garden by being selective in the seeds you keep. Let at least one plant of each variety flower and go to seed at the end of the season, then collect its seeds. You can also save seeds from inside fruits and vegetables grown in the garden and dry them on paper towels near a window. Tomato seeds need to be soaked in water for a few days first to remove a gelatinous coating. For the best results, seeds should stay on the spent plant for as long as possible to completely dry out. Also, take the time to research Edible Ojai & Ventura County

Make room for pollinators in the garden. RARESEEDS.COM

Save the date THE NATIONAL HEIRLOOM EXPO

Sept. 10-12, 2024 | Ventura Co. Fairgrounds

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For thousands of years, the Hopi People have used Hopi Black Dye sunflower seeds to make traditional dyes used in their basketry and wool fabrics.

each variety so you will know what the seeds should look like and choose only to save the best.

Borrow from a Seed Library Seed libraries are a fun way to share your seeds and “borrow” new varieties. Many libraries and other organizations across the county host these spaces where you can take a packet of seeds, plant them in your garden, collect seeds from them, and return them for someone else to use. It may seem like a new concept, but seed libraries are making a comeback after a wave of amendments to state food and agricultural codes that now allow for non-commercial seed sharing. These laws were meant to protect commercial seed producers, but also made exchanges like seed libraries illegal. California was the fourth state to make the change in 2016 and hundreds of seed libraries have sprouted up in the state since. To learn more about seed libraries, check out our resources..

Supplement Feed with Seeds and Greens If you have backyard chickens or livestock, you can bring all these concepts together in one project. Plants that grow well in the garden

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and also produce a lot of seeds—such as amaranth, sunflower, corn and pumpkin—provide a source for seeds that you can dry and store to supplement feed. Take it a step further by sprouting seeds such as wheat, barley and oats into fodder, to provide greens for animals in the off season, or if they do not forage. The seeds are soaked, drained and watered in trays for a week or more until they produce a carpet of greens that can weigh up to seven times the original seeds. Just another extraordinary feat for the humble seed.

Resources Seed savers are a passionate lot who love to share resources, seeds and strategies. If you scan the code, you will reach a wealth of resources to help you along in your seedsaving journey. Suzanne Luce, a writer and mother of three, has long been a real-food enthusiast, making from scratch much of the food her family eats. She is also actively involved with Slow Food Ventura County as baker and publicist. She has worked professionally in marketing and PR and earned a bachelor’s degree in literature/writing from the University of California, San Diego.

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SEASONAL Table

SEEDS Are Always in SEASON

Pumpkin Seed Herb “Cheese”

RECIPES BY ROBIN GOLDSTEIN PHOTOS BY MARIAH GREEN

2 tablespoons fresh oregano

This gluten- and nut-free vegan recipe makes a great green dip for the seeded crackers, toasted sourdough or for fresh or roasted vegetable slices. Makes about 2 cups 2 cups raw pumpkin seeds 1 bunch fresh parsley leaves, no stems 2 tablespoons fresh chives or green onion 1 garlic clove, peeled 2 tablespoons ginger root, peeled ⅛ teaspoon cayenne pepper 1½ teaspoons sea salt ⅓ cup olive oil or hemp seed oil ½ cup fresh-squeezed lemon juice Soak pumpkin seeds in filtered water for 15 minutes minimum and up to 24 hours, then drain seeds and put into a blender or food processor. Add the rest of the ingredients and blend until creamy. Store in the refrigerator for up to 3 days.

Robin Goldstein’s cooking career has been centered in California, where she has been preparing foods for 30+ years. She brings to the table a deep-felt art of balancing flavors while interacting with her private clients in their homes. She shares her delicious recipes through her popular cookbooks, perfectly paired for those who seek savory Mediterraneaninspired flavors. PrivateChefRobin.com 20

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Edible Ojai & Ventura County

Crispy Seeded Crackers These crackers are gluten free and vegan and the recipe is flexible enough to add your own experimental choice of dry or fresh herbs, pepper or, for a cheesy flavor, dry grated cheese or nutritional yeast. Makes approximately 18 crackers ½ cup raw sunflower seeds ½ cup raw sesame seeds ½ cup fine cornmeal ½ cup raw pumpkin seeds ½ cup flaxseed meal 1 teaspoon sea salt 1 cup warm water 3 tablespoons olive oil Preheat oven to 375°F. Line a baking sheet, preferably a 17- by 13-inch half-sheet pan, with parchment or a Silpat liner. Stir dry ingredients together in a mixing bowl. Add water and oil; stir to combine. The batter will thicken slightly after about a minute (a result of the flax), to the consistency of pancake batter. Spread very evenly ¼-inch thick on the prepared pan. Bake 20 minutes, until the top feels evenly dry. Remove pan from oven and cut with a sharp knife or pizza cutter into 18 crackers, or desired number. If using a Silpat, use a table knife and score carefully to avoid cutting the mat. (Optional alternative: Break crackers by hand for a more rustic look.) Return to oven and bake for an additional 15–20 minutes, until crackers are golden brown and crisp. Immediately slide a thin spatula under crackers and remove from paper. If center crackers are a little moist, return to the oven for a few minutes. Cool crackers completely on a wire rack. Store in a paper bag or a metal tin.

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Herbal Gomasio Gomasio is traditionally a dry spice blend, similar to furikake, made from sesame seeds and salt. It’s used in Japanese cuisine sprinkled over plain rice. This simple version is loaded with healthy goodness. Virtually every ingredient has some health benefit and this gomasio has become one of my favorite additions to vegetables, salads or avocado toast, or used to season eggs, potatoes and soups. Milk thistle contains compounds that may support skin, liver and bone health and enhance weight loss. Makes about 1 cup 1 cup organic raw sesame seeds ¼ cup organic hemp seeds ¼ cup organic milk thistle seeds 1 tablespoon Himalayan pink sea salt 2 teaspoons dried thyme Optional: 2 teaspoons ground culinary lavender 1 teaspoon ground fennel seed Dry toast the sesame and hemp seeds without any oil or fat by gently warming in a pan over medium heat, tossing or stirring to avoid burning, until the seeds start to turn golden. Remove from heat and place in a bowl to cool. Grind the milk thistle seeds in a spice grinder or crush with a mortar and pestle. Toss pink salt, thyme, fennel and lavender (if using) into a food processor. Add cooled toasted seeds and pulse about 10 times. Once it’s completely cooled, transfer mixture to an airtight container and store for up to 2 months.

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In the FIELD

Ojai Mountain Lures Top Viticulturists to Its 2,800-Foot-High Winery

LOFTY

BY KIM MASTER PHOTOS BY QUOC NGO

“NOBODY SAYS 2,800 FEET!” exalts Erich Bradley, renowned winemaker and founder of Sojourn Cellars in Sonoma, describing the extraordinarily high elevation of Ojai Mountain Winery and Vineyard. Twenty minutes from downtown Ojai, the 7.5-acre vineyard sits perched on the Sulphur Mountain hillside, part of a 120-acre estate Mike and Olga Chernov purchased in 2015. They were not thinking of the specific altitude when they moved here, but rather of the Shangri-La-like feel and jaw-dropping views that span from Lake Casitas and the Topatopa Mountains to the Pacific Ocean and Santa Clara River Valley. Olga half-jokingly points out how you can see the infamous “Ojai Vortex” in the valley curves that sweep around their now nearly 300-acre property, as their home rests atop the intersection of complex fault systems that some credit for the positive, calming energy felt in the valley.

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EXPECTATIONS

Pruning class on the mountain: Master Pruner Jacopo Miolo (left) is teaching Martín Ramírez (standing next to him) and his crew sap flow and cutting edge pruning techniques perfected by Italy-based Simonit&Sirch.

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“The spectacular scenery really moved me,” she laughs. “I thought maybe we’d grow some food, plant a few trees. Then a friend at UC Davis Viticulture mentioned we are sitting on a gemstone for a vineyard,” so she started planting vines in 2018. A year later, at a wine club event in Sonoma, Olga casually mentioned her boutique vineyard’s elevation to Erich: “That got his attention! He was, like, ‘What did you say?!’ He flew in the next weekend.”

UNIQUE CONDITIONS Beyond the spectacular views, what motivates the frenzied appeal of this remote, rocky, windy, sun-battered, drought-ridden, fire-prone hillside for a world-class winemaker? “I love the intensity and I love the concentration of high-elevation wines—and it’s here,” says Erich. Due to its elevation, this site has one of the most significant diurnal shifts in the country. “Sometimes we have 100° during the day and 50° at night,” explains Olga, “so the grapes ripen during the day, then at night everything is put on hold with the cool air. This extends Ojai Mountain’s growing season, and the grapes build acidity and flavor without building sugar.” In addition to its lofty elevation, Erich explains how the harsh conditions of Ojai Mountain are one of the most important factors that make the wine superb: “Your skin-to-juice ratios up here are very different. And the wines have the capacity to be more profound when they’re grown from a site like this.” It’s steep and rocky; all the soil has been eroded to the valley floor and their site has been left covered in shale—but it drains well, which is crucial to prevent over-watering and promote overall root health. It’s exposed to harsh UV sun rays—but the plants receive a more even exposure to sunlight on sloped terrain than they would on flat ground, and the intense sun contributes to a thicker skin and bolder flavor. It’s prone to 60 mph winds that blow in off the ocean—but, like the intense sun exposure, this further thickens the grapes’ skin as they struggle to survive in these harsh elements, and further develops the “profound” flavor. “Our wines have a deep red color because of the thick skin,” says Olga. The more abundant tannins that give their wine this darker color also contribute to the complexity and, because tannins are natural preservatives, the aging potential of the wine. Erich sums up his excitement over Ojai Mountain: “I am hooked.”

GOING FOR INTENSITY It was not difficult to recruit Erich’s good friend, viticulturist Phil Coturri, and as Olga describes him, “celebrated father of biodynamic farming,” to work on Ojai Mountain. “Phil and I have this in common: an obsession with high-elevation sites,” says Erich. In particular, Phil became galvanized by the harsh nature of the elevation: “You want to grow a healthy, robust vine under the most challenging conditions. That’s where you get the intense flavors; that’s how you get terroir. Terroir is the soils, slopes, climate, aspects— and the attitude of the grower!” Both winemakers concur that Rhone varietals seem to be the ideal wines for Ojai Mountain to produce, given the site’s climate similarities to the Rhone region in the south of France. Rhones are known for their drought-resistance; Syrah and Mourvèdre varieties in particular benefit from the Ojai elevation’s cooler night temperatures and sun exposure. Phil’s key contribution to the Ojai Mountain project is his expertise in biodynamic farming. “When everyone was spraying the $%#@ out of everything, he was growing food organically, building the soil, doing 24

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“I love the intensity and I love the concentration of highelevation wines— and it’s here.” —Erich Bradley, winemaker and founder, Sojourn Cellars

Edible Ojai & Ventura County

A SYMBIOTIC RELATIONSHIP Ojai Raptors Help Winery Take Flight Olga Chernov has a special talent for identifying creative business opportunities. She wanted to eliminate traditional toxic pest control methods in her vineyard, and the Ojai Raptor Center wanted to release their rehabilitated birds, so voilà!, a symbiotic relationship ensued. Ojai Raptor Center Executive Director Kimberly Stroud explains how the partnership developed and benefits her organization. How did this partnership with Ojai Mountain Winery come about? I first met Olga when she purchased owl boxes for her property and winery about four years ago. What are the benefits to this site? It is a lot of property, so I can spread out releases, as we cannot overpopulate one site. Her property has not been using rodenticides or poison, and therefore it falls under our criteria for releasing birds of prey there. What species have you released at Ojai Mountain? I have released barn owls and kestrels, primarily, as they are the ones that hunt the target species she wants to control around the winery. This year I also released a couple of great horned owls.

Barn owls and red-tailed hawks are among the birds of prey released onto the vineyards at Ojai Mountain Winery in partnership with the Ojai Raptor Center.

What are your future goals for this partnership with Ojai Mountain? I’d like to continue collaborating, and specifically by establishing and monitoring raptors in that area for success. What are your recommendations to gardeners, farmers and arborists to prevent bird injuries? Stop using rodenticides and herbicides, as this causes harm to natural predators, and use alternative measures, such as owl boxes, raptor perches and exclusion techniques. Additionally, tree trimming should be done in the late fall before birds begin to nest. How can someone support your work? We need funding for many projects centered on maintaining quality care for rehabilitating and releasing our raptor patients. Volunteering for the organization is always a need as well. Check out our website for more information about how to help wildlife in our community: OjaiRaptorCenter.org

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things holistically, sourcing things locally. People were laughing at him. But then they started to notice the better results, and now he’s farming all the most famous vineyards in Napa and Sonoma,” says Olga. “It’s the only way I want to farm. My kids eat grapes right from the vines, so why would I want anything toxic?” Biodynamic farming is especially important for vineyards because they are monocultures; lacking plant diversity they attract an excess of pests, which many growers turn to chemical spraying to prevent and remove. Phil has helped to educate Ojai Mountain’s on-site viticulturist, Martín Ramírez, on how to improve the soil and overall biodiversity of the vineyard through organic cover crops, like lupin and poppies, and manure from nearby horse and chicken farms.

Phil Coturri, legendary biodynamic viticulture consultant from Sonoma, enjoys the challenge of the terroir on Sulphur Mountain.

PRUNING WITH PURPOSE Martín is not only managing the vineyard’s biodynamic practices, but also implementing cutting-edge pruning techniques (no pun intended!) developed by the successful Italian consultancy, Simonit&Sirch. The methodology involves making smaller cuts on one side of a branch offshoot, rather than cutting against the main branch, thereby minimizing damage to the vine. As a result, the vines are purportedly better able to combat fungal diseases that otherwise penetrate pruning wounds, and better able to withstand drought, an ability that otherwise becomes impaired by a damaged vascular system that affects sap flow and water uptake. Martín is also experimenting with a European “head pruning” method, developed in regions where irrigation is not practiced, to help the plants grow a deep root system in the hot, dry climate. This entails training the vine to form a standalone bush-like structure with a short trunk that effectively creates shade to minimize overheating and sunburn. Martín reports that he is already “seeing the difference after one season of implementing [these pruning techniques],” including “better phenolic ripeness and balanced flavors, better fungus management, darker fruit colors and softer, more tender fruit characteristics.” He’s incredibly optimistic about Ojai Mountain’s future in general, confidently saying, “It will become successful growing the best grapes and 26

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Aphid Control

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producing the best wines in the region… It is the cleanest, healthiest, most productive land in the area; besides that, it has the most beautiful views in the valley!”

CLIMATE EXTREMES Despite well-deserved exuberance around the winemaking potential (and views!) of Ojai Mountain, Olga remains realistic about the site’s challenges, especially in light of climate change and how it affects the winemaking industry worldwide: “Things are becoming more extreme. So when it’s hot, it’s hotter. When it rains, it floods. This is not good for wine.” Last year they had rain and fog through June, which resulted in a significantly smaller yield than expected; neighbors who have lived on Sulphur Mountain since the 1970s had never experienced rain this late in the season. Still, Olga remains optimistic that Ojai Mountain is well-positioned to withstand the inevitable changes relative to some of the classic locations farmed for grapes: “Some famous vineyards may no longer be around because it becomes very difficult; it’s hard to produce wine of the same quality because it’s too hot and the wine becomes too sugary. Your two options are to go north, or go up [in elevation]. Luckily, we are up high in the mountains, so we are hoping to have a little bit less of [negative climate impacts].” Not only does Ojai Mountain’s elevation help prevent overheating, and the site’s rocky soil helps prevent over-watering, but the property also has a natural aquifer that helps alleviate water scarcity. Between these natural geologic benefits and their biodynamic practices,

pruning techniques and choice of wine varietals, Olga and her team are well positioned as they persevere amidst an uncertain climate. The Ojai Mountain team understands that to make their project successful, they need to make a truly first-class wine. Olga explains matter-of-factly, “When we harvest, we can’t put in a tractor on the hillside, so the guys are running around with buckets. We have to transport everything up and down a long, winding road that’s far away from everything. It’s very old-fashioned, relying on human labor instead of heavy machinery, and hard and expensive work. So, the only way this works economically is to make a truly outstanding wine.” Fortunately, the fruits of their labor are literally blooming, and Ojai Mountain’s wine has demonstrated success, even at this early stage of development. They plan to double the current size of the vineyard this spring. The current lot is available on their website, and they hope to expand the purchasing options to local stores, and perhaps host wine dinners soon. Erich sums up Ojai Mountain’s potential succinctly: “It’s safe to say I’ve never been more excited about the intensity and the concentration this site produces.” To learn more and purchase wine visit OjaiMountainEstate.com. Kim Master has been researching and providing creative guidance on environmental and health issues to private and public organizations for two decades. She co-authored Green Remodeling: Changing the World One Room at a Time, co-founded an organic coffee company and secured her BA in human biology and MA in anthropology from Stanford University.

Good wine grown biodynamically really does take a village to perfect. Among the “villagers” at Ojai Mountain Winery are (from left) Jacopo Miolo, master pruner Simonit&Sirch; Erich Bradley, winemaker; Martín Ramírez, head viticulturist onsite; David Brodowsky, hospitality manager; and Paul Hoffmeister, vineyard and property manager.

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EDIBLE Exploration

GOING DUTCH A Brief Exploration of Amsterdam BY TAMI CHU

ust after magazine deliveries of our winter issue and a couple weeks before Christmas, I packed up and flew with three of my adult children (ages 18, 18 and 20) to Amsterdam in the Netherlands. We had seven days to see it all and two of those days were just traveling to and fro. We arrived at Amsterdam Airport Schiphol early in the morning, long before we could check into our hotel. While I had read that many hotels there would hold your luggage for you, we opted instead to keep our backpacks while we visited the home of my 18-year-old son’s friend Lars, who lives 30 minutes away in the small town of Heiloo. (For reference, Heiloo is almost exactly a quarter of the population size of the City of Ventura, while Amsterdam’s population is nearly the same as all of Ventura County.) While we could have easily traveled by train, Lars met us at the airport and drove while we gaped at the Dutch countryside and peppered him with questions about the region and its rich history. It was drizzling on and off, a state that continued for most of our time there, with temperatures that stayed in the 40s and 50s. In Holland, drivers have to pass rigorous licensing tests that put ours to shame, and with good reason. With the excellent public transportation and bicycles as the main modes of transit, cars (many of which are much smaller than what you might find on California roads) have lower priority in the grand scheme of mobility, especially within city limits.

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We went to winter markets, visited the Zaanse Schans historic district to see the windmills and wooden clogs, checked out recommended attractions, walked along centuriesold canals, gawked at the Dutch gothic-style city buildings and ate as much food as we could.

Edible Ojai & Ventura County

In the historic district of Zaanse Schans just 20 minutes outside of Amsterdam, visitors can watch and be entertained by a clog maker who shows the old and new process of making the wooden shoes. A short walk up the road, you can taste and learn about the history of Gouda cheese making.

I felt so honored to be able to see how the locals lived as it really enhanced our understanding of the Netherlands and its people. English is the most common second or third language in the area, so while we attempted to learn a bit of Dutch—pronouncing words so badly at times that Lars couldn’t contain his laughter—communication was not at all a problem anywhere we went. In fact, one of the locals told us that there are 135 ethnicities and several languages represented in the population of Amsterdam. Once we arrived in Heiloo, Lars took us to the neighborhood grocery store to pick up a few things—a five-minute walk away—then he and his dad, who is vegetarian, set us up with lunch in their comfortable home. The food included my son’s favorite Dutch treat, commonly consumed for breakfast: toast with haglslag and pindakaas (thick chocolate sprinkles and peanut butter). There was also fresh grapes, apples and avocados, bread with local Gouda cheese and a pesto spread. Did you know that Gouda (pronounced GHOW-duh in Dutch with the beginning sound similar to the ch in challah), originally comes from the town of Gouda in the Netherlands? Yes, we brought cheese home. No, there isn’t any left. Drinks were a local sweet juice that was meant to be cut with sparkling water and water from the tap—the Dutch are very proud that their water is considered some of the cleanest in Europe, checked daily in a lab and with an average pH of 8.06. After lunch, we hitched another ride with Lars back to the city so our touristy time could begin, leaving my son to stay local with his buddy’s family for the night. We stayed at the Citiez Hotel Amsterdam West. It’s about 6 km or 20 minutes from the city center via tram, which we could grab 100 EdibleVenturaCounty.com

steps from the hotel entrance. There are plenty of hotels closer to Central Station, some surrounded by cheese shops and quaint alleyways and open city squares. As an international hot spot, Amsterdam’s hotel options, from location to level of luxury, are nearly endless. Over the next five days, we went to winter markets, visited the Zaanse Schans historic district to see the windmills and wooden clogs, checked out recommended attractions (“This is Holland” was completely worth it and free with our city card pass), walked along centuries-old canals, gawked at the Dutch gothic-style city buildings and ate as much food as we could. Was there more we wanted to see? So much. Would we go back? In a heartbeat. In fact, I would really like to see the country in a different season, to experience the tulips in bloom and some of the museums that were closed while we were there. SPRING 2024 31

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1. Food trucks are not foreign to Amsterdam. In fact, in May, the city celebrates the rolling kitchens with a festival. 2. The aptly named Centraal Station is not just central to the city center and the heart of the historic district, but also a major port of public transportation including everything from trains and buses to ferries and tourist boats. 3. A sustainable farm style house in Heiloo, just 30 minutes from Amsterdam. A neighbor tells us that the thatched roof only needs upkeep about every few years, but it should last 30–50 years. 4. Dating back to the 1600s, the 100km (around 60 miles) of iconic canals in Amsterdam were originally built for water management and defense and are now still valuable transportation pathways.

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5. Bikes are everywhere in Amsterdam with designated bike roads that often take right of way over cars and pedestrians. This is a typical alleyway in the historic area. 6. The House of Bols is a fun tourist experience to learn about the Genever spirits made from a 400-year-old recipe and experience the sights and smells of its creation. 7. The 5D experience called “This is Holland” was recommended by a local and is well worth the time. While you are waiting for your entry time, stop by The Coffee Lab, an espresso bar inside the neighboring school with beans roasted sweet, sour or bitter. 32

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TIPS TO MAKE YOUR AMSTERDAM TRIP AMAZING

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First step: If you don’t already have a passport, allow for about six months to obtain it, just in case anything goes wrong. A passport also works in lieu of a RealID, in case you haven’t upgraded yet. There is not really a downside to having a passport in hand, especially if there is any travel in your future.

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Prepping ahead: Make sure to bring plenty of cash (euros) since some places in Amsterdam do not accept credit cards. Our first night, we just needed to grab some fresh fruit and vegetables to assist in combating the jet lag and found that the supermarkets don’t take cards. Cash it is.

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Helpful hint here: Most banks will do a currency exchange at the current exchange rate without extra cost or fees for their own customers. Make sure to plan ahead though; most banks don’t have euros on hand and it can take up to two weeks after you order.

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Be ready to walk a lot. Starting off in the massive airport (seriously, with the amount of shops and eateries inside, you could spend an entire day meandering and never see the same place twice), we easily got our 10K steps on the first day, just strolling around the block.

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To really get a tourist experience try either the Go City Pass or the I Amsterdam City Card available for purchase online ahead of time or once you have arrived. This allows access to most of the city’s museums and discounts on some fun attractions such as canal and river cruises, “This is Holland” 5D experience, Old Holland tours, food tours, Bols cocktail tour, bike rentals and more.

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As I mentioned, Amsterdam has excellent public transportation which consists of trains, trams, buses and ferries. The I Amsterdam City Card includes access to most of the city’s public transportation. To travel in and out of the city, especially to visit more of the nearby towns and attractions, the Amsterdam & Region Travel Ticket is the better purchase. For more information on both options, scan the code below.

WHEN TO TRAVEL TO AMSTERDAM

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March is the beginning of the tulips. Traditionally, when we think of Holland, the windmills, wooden clogs and tulips are the first images that rise. Late March to early May are a great time to see the tulips in nearby Keukenhof—home of 7 million flowering bulbs—as well as to visit some of the more serious and reflective destinations like the National Holocaust Museum, which opens in March. July is beach weather in the Netherlands and while there is no shortage of beaches, there is also no shortage of tourists on those beaches. Summer is always a high season for travel so there may be a bit more traffic at some of the more attractive attractions. December is a time of winter markets and Christmas lights, so if that is your thing, it is the perfect holiday trip. The weather, for the most part, is cold and a bit rainy, but won’t prevent visits to Old Holland, canal cruises and loads of museums. November and December are also popular times to visit Amsterdam, so plan ahead to get the best out of your time there. See our list for some of the best winter markets in the city. For food- or garden-related events to check out and dates to be aware of in 2024, scan the code:

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REDUCING JET LAG

TRAVELING THE WORLD SUSTAINABLY

Jet lag is a real thing and can really get in the way of enjoying your destination, especially if your trip is only a few days long. Amsterdam is nine hours “ahead” of California (PST). When arriving in the Netherlands, the body’s circadian rhythm is still adapted to the previous time zone, so 8am in Amsterdam will still feel like 11pm in your body. Symptoms of jet lag can include insomnia, daytime sleepiness, appetite and digestive dysregulation, low mood, loss of concentration and lowered alertness.

While in Amsterdam, I had an enlightening conversation with a local geology teacher who had decided that he had done more than enough air travel in his life and to do more would be irresponsible from a carbon footprint perspective. He and his wife still traveled around Europe, but it was by bicycle for the most part. His only regret in his choice seemed to be that he would not be able to see the Grand Canyon in person.

Here are some science-based tips for speeding up jet lag recovery: The body responds to zeitgebers, external cues that affect the regulation of circadian rhythm—cues like light, exercise and food. Applying these zeitgebers at the right time (based on research) can drastically reduce the symptoms of jet lag. •

Sleep: Start ahead of time! If possible, start going to bed an hour earlier each day for at least three days. Also wake up an hour earlier and expose yourself to bright light (if it is still dark outside, a light box might be a great investment).

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Light: Upon arrival, be sure to get out in the sun, especially the first morning in the new time zone.

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Exercise: Keep an exercise routine even after travel, especially in the morning of the new time zone.

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Hydration: Travel is a notorious dehydrator. Staying hydrated before, during and after significant travel can help the body adapt to the new time zone. As challenging as it might be, try to avoid caffeine and alcohol during travel. These can make the physical symptoms of jet lag worse.

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Meals: Whenever possible, switch mealtimes to the new time zone. If you are hungry but it isn’t mealtime, try a small snack or large glass of water. This can also be started ahead of time when possible. Additionally, increase pre- and probiotic foods to help with potential digestive issues.

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Tips to keep your travel more sustainable: Buy a reusable bottle at the airport, or bring an empty water bottle, and refill it often on your trip. Pack lighter. We bought travel backpacks and packed strategically so that we only had a carryon each. Fly economy whenever possible. The less room you take on a plane, the smaller the carbon footprint. Use public transportation locally whenever possible. Eat locally. Local food made by local vendors has a smaller carbon cost. Stay in eco-friendly hotels. Amsterdam is very eco-conscious, so while there may be a “Best of ” list out there, many of the hotels have energy savings and low-waste procedures already in place. Do only one long flight or international trip per year and keep your home life as waste free as possible as a balance. Use the Curb6 carbon footprint calculator to determine the carbon cost of your trip: Curb6.com. Offset your travel by supporting projects that reduce emissions: SustainableTravel.org.

The iconic narrow canal houses in Amsterdam date back to the 17th century when an influx of wealthy traders outweighed the city’s housing supply. The buildings were often used as both home and work, with residences on the upper floors. The roof hooks used to lift supplies and goods are still present today.

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cpwinefoodbrewfest.com

SUNDAY, JUNE 2, 2024 Cal State University Channel Islands Hosted by: Van Huisen Family Benefiting

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SPONSOR D O N AT E EXHIBIT

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THE SPRING TABLE a gathering of local artisans and goods Hosted by Sanctum Ojai

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Photo by Stephanie Helguera

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Edible Ojai & Ventura County

Sanctum is an artful organic lifestyle store that inspires peace, beauty and harmony for the home and one’s inner sanctum. We honor local and global artisans who utilize traditional methods to create products the old way while being mindful of their environmental impact. You are warmly invited to come and see our primarily handmade home goods, produced using pure materials that are organic and plant-dyed, along with handmade furniture made from natural reclaimed materials. We believe that the heartfelt dedication of our artisans to their creative endeavors inspires connection and harmony across the tapestry of humanity.

1. Honey Shine Calendula Skincare Gift Set: Calendula Salve, Sugar Scrub, Rest Eze Magnesium Body Butter, Rosemary Hair Serum, Gardena Essence Oil, Lip Balm and Cuticle Oil | Handmade in Ventura | HoneyShineCalendula.com 2. Pink Grapefruit Liqueur by vomFASS Ventura | 451 E. Main St., Ventura | VomFassUSA.com

—Amira Ingram (owner) and Linda Galleghar 307 E. Ojai Ave. #103, Ojai, SanctumOjai.com

3. Instant Bartender Cocktail Mixer Infusion Kit by Spice Topia | 576 E. Main St., Ventura | Spice-Topia.com 4. Custom Scented Coconut-Based Hand Soap in Refillable Glass Bottle by The Refill Shoppe | 363 E. Main St., Ventura | TheRefillShoppe.com 5. Handcrafted House-made Mixed Berries Gelato with a chocolate collar atop small-batch house-made scones by CRAVE Gelato Kofi Bar | 947 Schooner Dr., Suite 105, Ventura | GelatoKofiBar.com 6. Artisanal Fair-Trade Organic Palestinian Olive Oil from 1000-2000 year-old olive groves by Canaan Palestine | Available at Sanctum Ojai 7. Wild Strawberry Lemonade by Lori’s Original Lemonade | Made in Ventura, available at most stores | Loris.OriginalLemonade.com 8. 2019 Grenache Spanish Springs Vineyard by Old Creek Ranch & Winery | 10024 E. Old Creek Rd., Ventura | OldCreekRanch.com 9. German Bratwurst and Rheinlander by YOUBITE German Gourmet Sausages | 745 W. Ventura Blvd. Suite J, Camarillo | You-Bite.com

10. Pixie Collins and Prickly Paloma Canned Cocktails by Ventura Spirits | Tasting Room 3891 N. Ventura Ave. Suite B2A, Ventura | VenturaSpirits.com 11. 2021 Sauvignon Blanc Rancho Legado Vineyard by Flying H Wine | FlyingHWine.com 12. Purely Sprouted Ginger Orange Sprouted Snack Mix by Lark Ellen | Available in Sprouts and online | PurelySprouted.com Sponsored Content

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FIRST Person

LESSONS FROM A SMORGASBORD Tastes of many things add up to a delicious life BY CHRISTINA BERKE | ILLUSTRATION BY RAMIAH CHU “YOU HUNGRY?” My paternal grandmother must have asked that question a thousand times in my little life. My answer was always yes. It was easy to say yes, not just because she offered everything under the sun to her grandchildren but because she did so with warmth and without judgment. With her, I never had to choose just one thing. I spent a long time feeling untethered to both of my cultural identities: my Chilean mother, my Jewish father. And because technically Jewish heritage is passed on only from the mother’s side, I wasn’t sure where that put me. I didn’t have a bat mitzvah or quinceañera (which is mostly a Mexican tradition), never went to temple, and I wasn’t raised speaking Spanish. But what I did have was food. One of the ways my grandmother showed her love was through her cooking. Though the circumstances of her youth are lost to lore, I knew she’d left, or fled, Turkey; that she grew up without much, including consistent meals; and she wound up in New York at some point. There’s a story that she was an orphan and lived in foster care until she met my grandfather. After they married, they moved out west to California, and the kitchen became a place where she wanted her family to gather. As in most immigrant families, cooking became a way to honor heritage and find comfort while navigating grocery stores and new foods. My grandmother made it her mission to ensure her grandchildren were well-fed, loved and always had a seat at the table. Though my parents divorced when I was young, she never let that impact how she treated my mother or her grandchildren. On the weekends I was with my father, we drove out to the San Fernando Valley to spend time swimming and eating and visiting 38

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with my grandparents. The first one to greet us was always my grandmother, arms eager to hug, a glowing smile lighting up her entire face, eyes shining like the sun catching glitter on my sneakers. She was a classic grandma in that she spoiled us with hugs, kisses and plenty of home-cooked meals. “You hungry?” she asked us before the car door even closed. “Come, come, lunch is ready.” Anytime we walked into our grandparents’ cul-de-sac home, the smells reached our noses first. Sweet and savory with the buzz of the television in the background let us know it was time to relax. “What do you want?” she said, fridge door open and waiting. But there was already a spread on the table and kitchen countertops. Edible Ojai & Ventura County

Though we didn’t celebrate religious holidays, every meal still had a feeling of celebration. Here we were gathered, here we were happy. The smorgasbord of food was ample and diverse. Mac ’n’ cheese for my sister, roast beef for my father, egg salad, matzo ball soup, ambrosia, eggs, halva, dried apricots, tomatoes, jams, puddings. Though we didn’t celebrate religious holidays, every meal still had a feeling of celebration. Here we were gathered, here we were happy. But it wasn’t always a piece of cake. My grandmother cooked through the grief of my father’s brain cancer. She cooked through the return of her own breast cancer. In the ’90s, we didn’t have dialogue around trauma, but looking back now I suspect there was a calm and control through sautéing and mixing that she lacked in the waiting rooms as the mother of a son who was dying. The kitchen had a meditative quality and it took her mind off reality for a while. She even had the cooking channel on during her own hospital stays, where she was enchanted by midnight reruns of Emeril Lagassé. “It’s twoa-clock in the morning,” she’d say in her particular accent. “And he’s there with the g*d damn BAM!” She smiled whenever she imitated Emeril’s high-energy catchphrase. But it was more than food. The diversity of my grandmother’s kitchen table showed that there was space for it all. She introduced small pieces of her own heritage in ways that felt accessible, digestible and ready for us to learn about. I wish I had been old enough to ask, curious enough to say something beyond, “That’s yummy!” Often it was us sitting down to eat as she fluttered around us light and happy as a butterfly, whistling, singing, and asking how our week was. We then rushed back to go play, leaving her to clean up the mess. Back then I didn’t have an interest in cooking, but I was a good eater. It was rare I turned up my nose at a food and I think this is EdibleVenturaCounty.com

partly because of my grandmother’s varied way of feeding us. A little of this, a scoop of that. This last holiday season, I found myself mixing and matching while putting together a charcuterie board. There was room for everything—the nuts, the dried and fresh fruit, the pickles, the hummus, the gluten-free breads alongside the sourdough slices, various cheese and meats, empanadas, menemen. It showed up as this playful, choose-your-own-adventure love note that reflected our cultures, one that encouraged guests to eat, drink and be merry. That whatever was on their plate was OK. While food might be trivial for some—or about survival, necessity and routine for others—for my grandmother it was an invitation. By allowing room for different types of food, especially from places I’d yet to experience first-hand, it expanded my sense of what was possible. As an adult it made it easy to say yes to trying Ethiopian injera and miser wat, or fermented stingray with a cup of makgeolli and even marmite on toast. Many chefs do this now with fusion foods, taking aspects of their culture, identity and parts of their story to show there are more ways than the traditions we’ve grown accustomed to. My grandmother passed away just when I was starting to take an interest in cooking, and I don’t have the chance to preserve that piece of my history. But I can honor her with her attitude towards food and life and through representing various cultures with their dishes, making room for it all. Christina Berke is a writer and educator from the Conejo Valley. She’s currently working on a novel. Visit ChristinaBerke.com to learn more. SPRING 2024 39

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Edible Ojai & Ventura County

2024 SENIOR INDIA TRIP

RISHI VALLEY RURAL EDUCATION CENTER

the art of CLASS OF 2023

NOW ACCEPTING HIGH SCHOOL APPLICATIONS

2024-2025

OAKGROVESCHOOL.ORG

living & learning At Oak Grove we approach teaching, learning, and living as an art form – The Art of Living and Learning. Our students are given tools to build life-long practices of intellectual discipline, strong communication skills, self-reflection, empathy, and clear thinking. Our high school’s challenging college-preparatory curriculum is designed to exceed admissions requirements for the most selective universities across the country. The Outdoor Education and Travel Program is an essential component of Oak Grove’s approach to education. Whether walking through our 150-acre oak-studded campus in Ojai or traveling to India as a senior, students are provided with many opportunities to learn from nature, build lasting friendships, develop cross-cultural understanding, and become active stewards of the environment.

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THE FOOD WE MISS

YOUNG Voices

An excerpt from an unpublished cookbook

very Lieb and Julie Lui, students at The Thacher School in Ojai, are collaborating on a unique cookbook: Recipes of Thacher: The Food We Miss transcends tradition by pairing recipes from the Thacher boarding school community with stories that delve into cultural significance and personal connections. Through a blend of cooking, culture, history and community, this collection offers diverse perspectives on the intertwining elements of food and life. Get ready to savor not just the flavors, but the rich stories behind each dish.

TOVA’S “RUGELACH”

Submitted by Sarah Sonenshine

What is the food you miss the most? Describe it. This recipe is a food that I started making for my family, especially my grandpa and dad. Baking rugelach became a really fun thing for us to make and share wholesome memories. Rugelach is a traditional Jewish cookie … at least that is what the “normal” recipe is supposed to be. My specific recipe is not traditional because my grandmother was very old at the time we transcribed it from her. The instructions aren’t very clear and we had to figure it out for ourselves. Who made this food? My great-grandmother, Tova Sonenshine, who I call Tova, originally made this version of rugelach. The traditional rugelach can be found in Jewish delis or bakeries. I like to make Tova’s version with my family at gatherings when I am home from boarding school. 42

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What does this food make you think of?

My family! And my connection with people I love and can share this beloved cookie with.

¾ cup sugar, plus 1 tablespoon for topping 1½ cup flour 2 eggs

Why do you miss this food?

Pinch of salt

Whenever I have this food at home, I make it with my family and bring some rugelach over to my cousin’s or to my grandparents’ house. So, I guess I associate this food with being with my family.

Options for filling: nuts, jam, honey, sugar, raisins or anything you think might work well.

The Origins

Traditional rugelach is a baked confection made in the form of a crescent, essentially a miniature croissant posing as a cookie. Its dough is usually made with cream cheese, cold butter and sour cream with a cinnamon walnut-raisin filling. Its origins can be traced back to medieval times in Eastern Europe, specifically within Ashkenazi Jewish communities in Poland. According to some sources, rugelach is said to have descended from the Viennese kipfel, a similar crescent-shaped pastry that commemorates the lifting of the Turkish siege in the Battle of Vienna. The name rugelach is Yiddish, the historical language of Ashkenazi Jews. It directly translates to “little twists,” a reference to the shape of the pastry.

The Recipe

1 stick softened butter 2 tablespoons cooking oil 1 teaspoon vanilla ½ teaspoon baking powder

Up to 2½ cups flour additionally Add all ingredients to a bowl, then knead mixture with hands or mixer, adding flour ½ cup at a time to make a thick, dough ball that doesn’t stick to the bowl. Cover and refrigerate for 1–2 hours. Preheat oven to 350°F and prepare cookie sheets with parchment paper. Mash nuts (if using) in a food processor or by hammering nuts in a plastic bag. On a floured surface, roll dough into multiple smaller rectangles, about the size of ½ a piece of notebook paper about ¼- to ½-inch thick. Spread jam, honey, nuts, sugar, raisins, or any other toppings to the center third of the dough rectangles. Fold one side of the dough over the toppings. Spread more toppings on top of the folded bit, then fold the other side of the dough over. Place on cookie sheet and make diagonal slices across the top of the roll. Brush rectangles with melted butter or beaten egg as a glaze. Sprinkle with granulated sugar. Bake for 25 minutes, then cut into cookies on the diagonal lines directly after baking. Cool on a wire rack and share with those you love.

¼ cup water with 1 tablespoon brandy or juice Edible Ojai & Ventura County

PAP PAP’S DRINK

Submitted by Maria Galgon

What is the food you miss the most? Describe it. It’s essentially warm milk with maple syrup and vanilla. And it might sound a little basic, but it is important to me. My mom always told me stories about how her dad, my grandpa Pap Pap, would make it for her at bedtime. When she talks about Pap Pap, she describes how he worked a lot and was not home very much. So, this was his way of showing love. Now, my mom makes it for me, and whenever we visit my grandparents, they always make it. Who made this food? My grandpa, who we called Pap Pap, made this drink. I don’t know if this recipe was specifically his idea … but I do know he grew up in Pennsylvania, on a ski resort, and this drink was a nice way to stay warm. What does this food make you think of? This food definitely makes me think of Pap Pap, who passed away a few years ago. He was always such a gentle person. He was very tall. He was always very gentle with all of us. And this drink also always makes me think of my grandparents’ kitchen, which is a Hungarian, Bavarian-style sort of cabin. I also think of the sweet taste, and how if you put in too much maple syrup it’s too strong, but if you get the correct ratio it is delicious. Why do you miss this food? I miss this drink because it represents the simple act of slowing down and taking time at the end of the day to spend time with family and showing that love for others. Because we’re so gogo-go here at boarding school, you don’t really have the time to sit down at the end of the day with your family to debrief. I think I just miss that comforting feeling.

The Recipe

Glass of milk warmed on the stove 1 tablespoon (we always eyeball it) maple syrup or honey A splash of vanilla extract Mix together and drink with your loved ones before bed! EdibleVenturaCounty.com

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EDIBLE Endeavor

Some thing Ne w to CRAVE European café culture in Portside Ventura Harbor BY JENNIFER RICHARDSON | PHOTOS BY MARIAH GREEN

CRAVE Gelato Kofi Bar is a design-forward, art-filled space located in the heart of Portside Ventura Harbor. Opened in summer of 2023, the story of CRAVE starts back in February 2019 when owner Karynsue Rose-Thomas retired from 25-year career spanning roles as a chief informatics officer in nonprofits and as a naval officer. She intended to use her newfound freedom to design and open a gelato shop. The unfolding Covid pandemic put a temporary hold on those plans, so Rose-Thomas and her husband, LT, bought a 43-foot bus

and drove across America. During this hiatus, Rose-Thomas continued to design her dream shop—besides two master’s degrees, she has a Bachelor of Arts degree in architecture and spent some time practicing as an architect early in her career—and she delved into extensive ingredient research, uncovering treasures from Turkey to Oregon. These finds include a woman-owned organic olive oil imported from Turkey and organic coffee beans roasted in Mount Shasta, in northern California. Rose-Thomas emphasizes the human connection, choosing ingredients not just for their excellence but for the

CRAVE Gelato Kofi Bar is located at 947 Schooner Drive #105 in Ventura. It is currently open Thursday through Monday. For more details, visit GelatoKofiBar.com. 44

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inspiring stories behind them. “The people are amazing,” she says. “They are entrepreneurs and artisans themselves, women-owned, minority-owned at the top of their craft and have a cool story to tell.” Rose-Thomas didn’t have a background in cooking, so to come up with her gelato recipes she studied for several months under an Italian chef who made frozen desserts in addition to pastries. Under his guidance she developed a nondairy, organic recipe that, unusually, didn’t rely on a pre-bought base. As with everything at CRAVE, the gelato is made from scratch in-house. While Rose-Thomas also created CRAVE’s olive oil cake, she brought in a local pastry chef of Italian descent, Daniella Accardi Stroh, to develop more items for the menu, including gluten-free almond scones, almondines, baked donuts and, every Friday through Sunday, focaccia. Current CRAVE best-sellers include horchata gelato and affogatos, and cinnamon-vanilla, maple-rum or bourbon-orange cold brews. The shop is nondairy, except for dairy milk offered alongside oat and coconut milks for coffee drinkers. “I’m trying to show that you can create nondairy sweets that are good for you,” she says. She draws the connection between plant-based eating and environmental and animal welfare, about which she is passionate, and sums up her reasoning succinctly as “the impetus is to do good.” CRAVE is also a Certified Green Business through the California Green Business Network in the city of Ventura, a testament to its commitment to sustainable practices.

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Another core principle of Rose-Thomas’s vision for CRAVE is community building. “It of course needs to be part of the community,” she says. “I designed it to be part of the community.” She cites several examples of that design, including a big white wall to install community art (which will be Edible-focused from March to May), hosting musicians (currently every Sunday) and supporting and sponsoring teams at local middle and high schools. Other ideas in the works include a car show to benefit nonprofits. Rose-Thomas attributes her community focus to her lifelong work in Federally Qualified Health Centers (FQHCs) and nonprofits. Her parents’ values are also a substantial influence. Rose-Thomas recalls organizing with them to raise money for charities from the time she was 8 years old. Given the community-building focus, it’s fitting that CRAVE is integrated into a relatively new neighborhood, Portside Ventura Harbor. Rose-Thomas calls it an “undiscovered gem” with “the best sunset in Ventura.” The mixed-use development was opened during the early days of Covid and initially only included apartments. It has since evolved into a dynamic hub with services ranging from fitness and wellness to pet care. CRAVE serves as a culinary cornerstone, offering a delectable complement to the community. Jennifer Richardson is the author of Americashire: A Field Guide to a Marriage, an Indie Reader Discovery Award winner for travel writing. She and her British husband consider themselves lucky to call both Ventura and a village in the English Cotswolds home. To learn more, visit JenniferRichardson.net.

Edible Ojai & Ventura County

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LOCAL Finds

Tasty New Options in Moorpark Outpost in the Alley and Calioh Coffee join expanding food scene BY ERIKA BOLDEN

Outpost in the Alley Nick Simpson followed his passion for food after decades in a different career. Opening The Outpost in the Alley last fall in the shared space left by Fire and Vice, he wanted to bring his love for wood-fired barbecue and food to Moorpark. A third-generation Angeleno, he cites his “huge Serbian family” as training in cooking for crowds. “For barbecues, any time you have family over 40–50 people show up and that’s who you’re grilling for,” he says. A career in sports broadcasting took Simpson to Santa Ynez, where he first gained exposure for Santa Maria–style grills and openflame, wood-fired food. He worked as a line cook in college and on the Central Coast before taking a sports anchor reporting job in Idaho, then Tennessee.

The Outpost in The Alley 330 Zachary St. #109; Moorpark TheOutpostMoorpark.com

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Calioh Coffee A couple miles down the road, Calioh Coffee debuted in Moorpark last August, brightening up the existing space with a slate-blue coffee counter and complementary tile. The coffee menu offers all your favorites (and seasonal specials), but it’s the freshly roasted beans that make Calioh stand out. Owner and coffee roaster Matt Powers knows all the elements that comprise the cup of coffee you order. “I loved coffee and have had coffee and espresso machines since I was 20,” he says. Coffee wasn’t the beginning for Powers, who started his dream job as a firefighter in Ohio (thus the name, Cali + OH), before moving west to work for the City of Ventura Fire Department. After 10 years, he was ready for a different lifestyle. Roasting beans in 2016 marked the beginning of Powers’ career in coffee, but after acquiring a damaged espresso machine he found his niche in repairs. His combined skills as a machinist and first responder made him a natural for solving equipment issues, and Calioh Coffee began selling espresso machines for commercial and residential use in 2018. “Working with machines got me into all these coffee shops,” says Powers over an oat milk cappuccino. “I’m behind the counter at closing time having face-to-face time with owners who are telling me their challenges with employees, health inspectors, costs, etc.” Powers was not deterred by the challenges, but felt encouraged by the opportunity to do better. With so many details at his disposal, he opened Calioh Coffee in Moorpark in short time with low capital. 50

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Calioh Coffee 252 Los Angeles Ave., Suite D; Moorpark CaliohCoffee.com

Opening the café is just the beginning of the path he sees before him. With the help of his fiancée, Nallely Contreras (who loves decaf Americanos), Powers looks forward to opening more locations. “To create the coffee community and the coffee culture we want, we have to have credibility,” he says. “You can’t have credibility unless you have a brand. For people to get behind us we have to be a known entity.” Powers wants to cultivate appreciation for everything that happens before you have a cup in hand. Partnering with Primavera Green Coffee importers has helped. “They’re a small importer and, like us, they have the opportunity to grow,” says Powers. He wants to see stewardship of land, fair treatment for growers, and is a member of 1% for the Planet. “We have to take care of the land the coffee comes from or we’re not going to have coffee anymore. A lot of people don’t understand that.” Erika Bolden is a freelance writer based in Southern California. She has written for the Los Angeles Times, L.A. Weekly and All About Beer Magazine. She can be found planting her front yard to California natives or toting a cold one through the backcountry. @erikabolden Edible Ojai & Ventura County

Photo courtesy of Calioh Coffee

Settling in Moorpark in 2017, Simpson lamented the absence of tri-tip sandwiches he’d grown to love. He continued to work in television, this time behind the camera, with its pressure and deadlines—another great preparation for the restaurant industry. When the space at The Alley became available, Simpson jumped at the chance and bought it. Working with the city to approve a permit for an open outdoor grill took months, but he succeeded. “We retrained the staff on pizza and reworked the dough recipe, then added California red oak to the oven, which gives food great flavor,” says Simpson. Adding more great flavor, Simpson sources YOUBITE Gourmet German Sausages in Camarillo for preservative- and nitrate-free links for the menu. Sandwiches and sausages come with a side of fries, mac ’n’ cheese, potato salad or housemade baked beans. Simpson’s two young daughters frequent The Outpost, so offering a kids menu was a priority, along with adding three new burgers. Spring brings fresh salads and Simpson looks forward to working with Underwood Family Farms in the future. “It’s hard being a small business in California; costs are high. We want to keep it local and work with other businesses,” he says. Ultimately, it’s about “Good, simple, clean barbecue and woodfired food.”

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VENTURA COUNTY FARMERS’ MARKETS TUESDAYS

FRIDAYS

SUNDAYS

WEEKENDS

Simi Valley

Santa Paula

Ojai

Ventura College Foundation

Moorpark

Note: All info was updated in February 2024. As details do change, please contact the markets for the latest info.

Adventist Health Farmers Market NEW! 3000 Sycamore Dr. Tuesdays, 10am–3pm @svfarmersmarket

WEDNESDAYS Midtown Ventura

Certified Farmers’ Market Pacific View Mall (West End Parking Lot) 3301 N. Main St. Wednesdays, 9am–1pm (rain or shine) VCCFM.org 805-529-6266

THURSDAYS Downtown Oxnard

Certified Farmers’ Market Plaza Park, 5th St. & B St. Thursdays, 9am–1:30pm (rain or shine) OxnardFarmersMarket.com 805-247-0197

Ojai Community

Farmers’ Market Chaparral Courtyard 414 E. Ojai Ave. Thursdays, 3–7pm OjaiCommunityFarmersMarket.com 661-491-0257

Thousand Oaks

Simi Valley

Certified Farmers’ Market Civic Center Plaza 2757 Tapo Canyon Rd. Fridays, 11am–3:30pm (rain or shine) Facebook.com/SimiValleyMarket 805-643-6458

SATURDAYS Agoura Hills

At Whizen Market Square 28914 Roadside Dr. Saturdays, 10am–3pm @ccfminc

Camarillo Hospice

Certified Farmers’ Market 2220 Ventura Blvd., Old Town Saturdays, 8am–noon (rain or shine) CamarilloFarmersMarket.com 805-987-3347

Downtown Ventura

Certified Farmers’ Market 200 Block of Main St. From Palm to Mission Park Saturdays, 8:30am–noon (rain or shine) VCCFM.org 805-529-6266

Certified Farmers’ Market Behind the Arcade 300 E. Matilija St. Sundays, 9am–1pm (rain or shine) OjaiCertifiedFarmersMarket.com 805-698-5555 Certified Farmers’ Market 450 High St. Sundays, 9am–2pm EnrichedFarms.com 818-699-6204

Weekend Marketplace Ventura College East Parking Lot Corner of Telegraph Rd. & Day Rd. Saturdays & Sundays, 8am–2pm VenturaCollegeFoundation.org

See EdibleVenturaCounty.com for CSA information.

Community Market

At Oxnard College Campus Parking Lot Sundays 8am–3pm Maria_olivares2@my.vcccd.edu

Channel Islands Harbor Farmers’ Market Marine Emporium Landing 3350 S. Harbor Blvd., Oxnard Sundays, 10am–2pm (rain or shine) RawInspiration.org 818-591-8161

Westlake Village

Farmers’ Market 2797 Agoura Rd. Sundays, 10am–2pm (rain or shine) RawInspiration.org 818-591-8161

Photo by Mariah Green

Certified Farmers’ Market The Oaks Shopping Center (East End Parking Lot) Wilbur Rd. & Oaks Mall Dr. Thursdays, noon–5pm (rain or shine) VCCFM.org 805-529-6266

Certified Farmers’ Market Santa Paula Train Depot, 200 N. 10th St. Fridays 3–7pm EnrichedFarms.com

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Edible Ojai & Ventura County

WINE • BEER • FOOD Featuring artisan wine and craft beer by-the-glass or bottle. Creative food menu and gourmet Panini. Serving lunch and dinner.

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INTELLECTUAL PROPERTY

info@lightgablerlaw.com | LightGablerLaw.com | 805.248.7208

2 4 2 3 Ve n t u r a B lvd . , C a m a r i l l o , CA 9 3 0 1 0 (805) 383-9812 | wineclosetinc.com

Since 1984

JohnNicholsGallery.com Vintage, Vernacular and Contemporary Photographs Custom Archival Framing

“Seed/Signal” by John Nichols

117 N. 10th St., Santa Paula Hours: By Appointment or by Chance Phone: 805-501-7011 Located above the Santa Paula Art Museum

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Coin & Candor dessert photo by Mariah Green

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Ojai & Ventura County

Local Guide to Good Eats & Drinks

Please visit our advertisers and let them know you appreciate their support of Edible Ojai & Ventura County. They enable us to offer this magazine free of charge to readers throughout Ventura County.

CATERERS

NEWBURY PARK/OXNARD

VENTURA

Private ChefCatering Robin Goldstein is a California chef who works her culinary magic combining unique flavors and seasonal ingredients with classic techniques inspired by her extensive travel around the Mediterranean. PrivateChefRobin.com

Ragamuffin Coffee Roasters

Crave Gelato Kofi Bar Ventura Harbor’s coffee and dessert bar with premium organic coffee, lattes and curated cold-brews, handcrafted plant-based gelato and even pup-cups. 947 Schooler Dr., Ste. 105 | Ventura | 805-918-0553 | GelatoKofiBar.com

CAMARILLO All Things Tea European teahouse with certified Tea Specialist. Specialty loose leaf teas from the finest plantations and gardens around the world. Cream Tea, Afternoon Tea and High Tea. In Paseo Camarillo Center | 300 N. Lantana St., #37 | Camarillo | 805-445-8327 | Tea-Liteful.com Onyx Bistro Woman-owned and -operated, serving a casual but refined seasonal menu made with locally sourced ingredients and paired with local craft beers and wine. Indoor and outdoor seating and live music on weekends. 2390 Las Posas Rd. Ste. H | Camarillo | 805-991-7356 | OnyxBistroCamarillo.com The Wine Closet Wine lounge in Old Town Camarillo, featuring unique wines, craft beers, small plates, lunch and dinner. Weekly happy hours and featured wine tastings. Indoor and outdoor seating. The specialty market offers retail sales of fine wines, craft brews, artisan cheeses and charcuterie. 2423 Ventura Blvd. | Camarillo | 805-746-5708 | WineClosetInc.com 54

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Family-owned and -operated coffee shop and bakery with ethically sourced coffee, gluten-free pastries and excellent service. 111 N. Reino Rd. | Newbury Park | 805-375-9000 and 550 Collection Blvd., Ste. 130 | Oxnard | 805-278-5837 | RagamuffinRoasters.com Ox and Ocean Tying into the unique makeup of California, Ox & Ocean serves locally sourced produce and seafood fresh from Oxnard’s plains and sea, celebrating a diverse influence and distinct flavors in an elegant, yet approachable fashion. 2101 Mandalay Beach Rd. | Oxnard | 805-984-2500 | OxandOcean.com

FILLMORE Roan Mills Bakery California’s first land-to-loaf bakery, Roan Mills grows the wheat, mills the flour, bakes the bread and makes the pasta. Stop in at their bakery in historic downtown Fillmore and taste the difference. 411 Central Ave. | Fillmore | RoanMills.com

WESTLAKE VILLAGE Onyx at Four Seasons A seasonally inspired Japanese focused menu featuring Nigiri sushi and sashimi at a sit-down sushi bar. Menu includes traditional hot items and an impressive sake selection. 2 Dole Dr. | Westlake Village | 818-575-3044 | Fourseasons. com/westlakevillage/dining/restaurants/onyx_restaurant

Old Creek Ranch and Winery Enjoy premium wines while relaxing in beautiful guest areas including meandering pathways and lawn games. Plan for a destination, not just a quick stop for wine tasting! Open Thu–M, 11am–5pm. 10024 Old Creek Rd. | Ventura | OldCreekRanch.com Paradise Pantry Food with a local emphasis, including great sandwiches, salads, mac ‘n’ cheese, gourmet goodies, a cheese counter and an extensive wine shop. Diners can also enjoy craft beers, wines by the glass or wine flights. 222 E. Main St. | Ventura | 805-641-9440 | ParadisePantry.com Poseidon Brewing Company A small, local, veteran-owned craft brewery making a variety of beer styles. Visit the tasting room or take a growler to go. 5777 Olivas Park Dr., Ste. Q | Ventura | 805-477-0239 | PoseidonBrewingCo.com Ventura Spirits Since 2011, using the natural and agricultural bounty of California’s Central Coast to hand craft novel and delicious spirits. 3891 N. Ventura Ave. | Ventura | 805-232-4313 | Order online at VenturaSpirits.com Edible Ojai & Ventura County

Marketplace

• European Tea Room • Over 130 Specialty Teas • Cream Tea, Afternoon Tea, High Tea • Bridal Showers, Baby Showers, Catering Tue–Sat, 10am–5pm 300 N. Lantana St. #37, Camarillo Tea-Liteful.com 805-445-8327 Call for reservations

Fresh Nuts, Dried Fruits & Candies Huge Selection of Gift Packs 4475 E. Los Angeles Ave., Somis 805-386-1211 • 800-266-NUTS Open 7 Days

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POSEIDONBREWINGCO.COM | @POSEIDONBREWINGCO | 805.477.0239

BellaCopper

The Original Solid Copper Heat Diffuser, Defroster Plate & Oven Plate Copper conducts heat better! Made in Ventura, CA since 2002

www.BellaCopper.com

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LAST SIP

Strawberry Spirits and Cream Ripe strawberries are one of the best indicators of spring in Ventura County. This dessert cocktail celebrates fresh spring berries while it nods to those that have been distilled into a liqueur. 4 large ripe strawberries 1½ ounces Ventura Spirits Tallien (strawberry liqueur) 1½ ounces bourbon cream 1½ ounces half & half or heavy cream (can substitute preferred nondairy milk) Slice 1 strawberry into thin slices. Layer the slices in the bottom and sides of a glass. In a cocktail shaker, macerate 2 strawberries. Add Tallien, bourbon cream and half & half then add ice to about halfway. Cover and shake vigorously for about 30 seconds. Strain into the prepared glass and garnish with the last strawberry. If desired, top with whipped heavy cream and serve immediately.

SPRING 2024

Edible Ojai & Ventura County

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