Edible San Fernando Valley Summer 2023

A Destination for Everyone

“We strive to make eating great food and drinking fantastic wine a fun, inviting, and educational experience for all. We are passionate supporters of local farms and businesses, culinary lovers, wine drinkers and quality-food snobs. We created this restaurant to be what we loved - a foodie’s Paradise.” – Chef Kelly

Your Cool Retreat from Summer’s Heat

EAT TASTE SHOP DRINK

The Restaurant

From cheese plates to seasonal specials, Chef Kelly nourishes with the bounty from the Central Coast.

The Cheese Counter Sample any of our 200+ local and imported cheeses. Learn from our smart and sassy mongers.

The Artisan Market

Shop our products and gifts. Pair cheese with olives, jams, crackers. Find foodie tools and hidden treasures.

The Wine Shop

Find the perfect bottle or ask Wine

Curator Tina for a recommendation from over 400+ bottles.

CONTENTS

SUMMER 2023

Regulars

4 PUBLISHER’S Post & EDITOR’S Letter

10 The SEASONAL Table

37 EDIBLE For Kids

38 Farmers’ Markets Guide

Features

6 EDIBLE Notables

Carmela Ice Cream Co. | Kombucha Kat

18 A GENEROUS Helping

Soup Project LA

BY BRENDA REES

22 DIY

Lemons + Salt = Magic

BY BETH LEE AND SARENE WALLACE

26 LIQUID Assets

Shrubs

BY EMILY HAN

30 EDIBLE Explorations

Summer Escapes

BY AMY LOVE

The Zero-Waste Way: A Road Map to Plastic-Free Travel

BY LAURA YOCHUM

Recipes

11 Cherry Lavender Lime Spritzer

12 Grilled Nectarine and Arugula Salad

14 Pan-Fried Salmon with Peach Salsa

16 Breakfast Millet with Roasted Star Anise Plum Compote

20 Grilled Pineapple Gazpacho

24 Preserved Lemons

25 Blueberry–Preserved Lemon Muffins

40 Affogato

Cover

Stone fruits are the epitome of a Southern California seasonal summer food. This spritzer recipe, created and photographed by Anna Getty-Oster, can be found on page 11.

This Page

Our celebration of the season continues with these peaches and nectarines found at local farmers’ markets. Photo by Tami Chu.

PUBLISHER’S Post

Folks often think that because we put out a gorgeous magazine, we must be a media conglomerate working in some 12-story building downtown, or have 50+ staff to handle all the parts of the business. After all, look at our masthead (to the right) and the lovely list of people involved in bringing this issue to fruition.

You might be shocked to learn that, in fact, each of those talented individuals is working freelance and offering their contribution one issue at a time; that, in fact, this media company is a small business much like most of the businesses we cover in our pages: family-owned and -operated, proud members of the community we serve, and striving to offer something of value to our world.

This is why it is so exciting to be able to work with Sarene Wallace, our “new” managing editor (and former co-owner/editor of Edible Ojai & Ventura County). She is someone who understands our mission on a fundamental level because she lived and breathed Edible for more than five years. She brings passion and skill, and she appreciates a good pun as much as I do. (Look for one or two of those in the following pages!)

My hope is that as you read the stories and try the recipes in these pages, you will find joy and inspiration in this collective endeavor. It takes a village to create the work that we share, and I am so grateful for each person who makes up that village—including you, dear reader! I can’t wait to see what our future holds!

EDITOR’ S Letter

If I could do a cartwheel, you’d see me doing them along Ventura Boulevard and beyond. Why? Because Tami has given me the honor of sharing with you stories of the local hands and hearts that celebrate the food culture throughout the San Fernando Valley. Everywhere I turn, there’s a compelling angle—urban farmers, artisan makers, restaurants focusing on organic ingredients, farmers’ markets, stories that help us be good stewards of the land. Reading this issue, you’ll see what I mean.

I first met Tami when she wrote “Go Wild,” an article about rewilding, for Edible Ojai & Ventura County magazine, where I was the co-owner and editor. I was immediately impressed—she was (and is) Edible personified. When Tami took over the magazine in 2019, we kept in touch. (I’m sure she got tired of me forwarding her story ideas, but she’s too nice to say.)

I love to talk about ingredients, cuisines, ferments, gardening—all things food, drink and ag related. See page 22 to learn about my deep dive into preserved citruses with blogger Beth Lee, my co-leader for the global Tasting Jerusalem Cooking Community Facebook group.

Join us each issue as we showcase the Valley from tip to tail. If you have any story ideas, please email me at sarene@ediblesfvalley.com. I would love to hear from you.

San Fernando Valley

PUBLISHER, EDITOR IN CHIEF

Tami Chu

MANAGING EDITOR

Sarene Wallace

COPY EDITOR

Doug Adrianson DESIGN

Cheryl Angelina Koehler

CONTRIBUTORS

Cyndi Bemel • Aja Goare

Emily Han • Beth Lee

Amy Love • Anna Getty-Oster

Brenda Rees • Sarene Wallace

Laura Yochum

PHOTOGRAPHERS

Tami Chu • Mariah Green

Gregory Han • Carolina Korman

ILLUSTRATORS

Ramiah Chu

SALES

Mary DiCesare mary@edibleventuracounty.com

SUBSCRIPTIONS

EdibleSanFernandoValley.com info@ediblesfvalley.com

CONTACT US

Edible San Fernando Valley

2470 Stearns St. #142 Simi Valley, CA 93063 805-622-9355 info@ediblesfvalley.com

Tami Chu

Publisher, Editor in Chief

Sarene Wallace Managing Editor

OUR MISSION: Currently in its first year, Edible San Fernando Valley has been founded to document and bring to life the interest in farm-to-table, organic and natural foods, and to acknowledge the people and communities who feed and sustain us. We want to inspire readers to support and celebrate the growers, producers, chefs, food and beverage artisans and other food professionals in our community.

Edible San Fernando Valley 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 the San Fernando Valley, Santa Clarita Valley and Pasadena and by subscription for $29 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 may be used without written permission of the publisher. © 2023. All rights reserved.

Photo by Mariah Green

JOY IN A CONE Get the scoop on Carmela Ice Cream Co.

STORY AND PHOTOS BY CYNDI BEMEL

If you’re in the mood for a frozen treat that will make you forget about the sweltering heat or just in need of a sweet pick-me-up, a scoop of artisanal ice cream or sorbet from Carmela Ice Cream Co. is a must.

Jessica Mortarotti, the fearless and adventurous mastermind behind this ice cream powerhouse, makes French-custard-style ice cream that uses egg yolks and dairy-free sorbet using fresh, seasonal ingredients. For a garden-inspired twist, she incorporates herbs and spices.

People flock to Carmela’s storefront in Northeast Pasadena or the South Pasadena farmers’ market because Mortarotti and her crew truly appreciate the craft of ice cream and sorbet making.

Growing up in the Bay Area, Mortarotti always had an entrepreneurial spirit and a love for creative and delicious food. After traveling the world and searching for that unique business idea, she finally landed on the concept of creating handmade, preservative-free, classic French custard ice cream and dairy-free sorbet.

Back in 2007, frozen yogurt was all the rage, and there weren’t many ice cream choices outside of the big chains. Mortarotti saw an opportunity to bring something new to the table.

The only problem was that she had no idea how to make ice cream. Determined to learn, she enrolled in a 10-day course at Penn State, the same place Ben Cohen and Jerry Greenfield went before opening their eponymous business. Unfortunately, the course was not what she expected.

“I actually was more confused and a little bit deflated because it was geared toward big manufacturing, big equipment and even how to clean a warehouse. … I was just trying to learn how to make ice cream,” says Mortarotti.

Undaunted, she decided to take matters into her own hands and began tinkering around with recipes at home, teaching herself by trial and error. Her first flavor was rose petal.

She got the idea for mixing herbs and berries while managing a bakery on Bainbridge Island in Washington state. “My friend, who was a chef, said ‘Why don’t we make blackberry-lavender jam?’ I would have never thought about that, and it was delicious. I was, like, ‘Wow, this is amazing,’” Mortarotti says.

Never could she have realized that it was the start of what was later to be Carmela’s diverse potpourri of ice cream and sorbet flavors.

Today, flavors like Meyer lemon basil sorbet, spiced apple sorbet, salted caramel, lavender honey and brown butter sage take center stage in the winter, while strawberry buttermilk, white peach vanilla bean, raspberry rose petal sorbet and watermelon mint sorbet are just a few of the summer offerings.

There are also plenty of year-round tea- and coffee-inspired flavors, including matcha green tea, Earl Grey and Lavender & Honey and espresso. Carmela also serves affogatos, the classic Italian treat that consists of coffee poured over ice cream. (See page 40 to learn more about affogatos.)

Mortarotti’s passion for sourcing local ingredients is evident from the hormone-free milk from Driftwood dairy in Azusa to the seasonal fruits, many of them organic, and herbs from local farms that she uses.

“[We] never use any flavorings, colorings, stabilizers or anything artificial— none of that stuff. … It’s a very clean version of ice cream,” Mortarotti says. I can tell you firsthand, every scoop provides an explosion of flavor.

Business Beginnings

Though most of her friends thought that she was “insane” for starting a business without any experience, Mortarotti rented a shared kitchen in downtown Los Angeles.

For the first four years, she only sold at farmers’ markets because it gave her an avenue to start the business without having a huge overhead. Despite not having a brick-and-mortar location, the business took off quickly, and she soon began catering weddings, birthdays and private parties using a charming 1975 Chevy ice cream truck for events and farmers’ markets.

With a growing number of loyal fans, Mortarotti needed a larger kitchen and found a facility in Pasadena for production. The space was large enough to open one side for scooping and selling their other creations: ice cream sandwiches made with chocolate sea salt cookies, homemade waffle cones, and sauces such as chocolate, butterscotch and salted caramel.

The store is also environmentally conscious, using biodegradable packaging made from sugar cane fiber materials.

Mortarotti’s journey of learning how to make ice cream, experimenting with flavors and building a loyal customer base shows that with determination and a willingness to take risks, anything is possible. She sees her ice cream as a “community service” that brings joy to people’s lives.

“It’s nice to get the recognition for making a good product that people really appreciate and love,” she says.

Carmela Ice cream can be found every Thursday at the South Pasadena Farmers’ Market and daily at 2495 E. Washington Blvd. in Pasadena. For more information visit CarmelaIceCream.com.

Cyndi Bemel possesses a diverse repertoire of storytelling abilities that encompass various mediums, including photography, written and audio content. Her work has been published and exhibited on a national and international scale. As a Master Gardener and Master Food Preserver, Bemel exhibits a penchant for gastronomy, outdoor exploration and adventure-seeking.

A DRINK ON THE WILD SIDE

Filipino flavors inspire Kombucha Kat

WORDS AND PHOTOS BY AJA GOARE

Shortly after exchanging vows, Kat Gopez and her new husband, Paul Lovine, embarked on a year-long road trip across North America. Traveling 24,850 miles from coast to coast and border to border in a ruby red 1979 Volkswagen bus, the couple saw striking landscapes, met friendly people and indulged in delicious meals. But one experience—more specifically, a single taste—would keep the wild ride going for many years to come.

“We were into craft beers so we went to several breweries along our travels, and we came across kombucha,” she recalls. “We Googled it but there wasn’t a lot of information out there yet. I just loved the taste and couldn’t get it out of my mind the rest of the trip. It was love at first taste.”

That was in 2012, long before the effervescent, fermented drink was a popular item in grocery stores. With little more than an affection for the taste and a knack for DIY projects, Gopez decided to try making the beverage herself. But the drink, which involves fermenting a brewed tea using a SCOBY (a symbiotic culture of bacteria and yeast), requires patience and trial and error.

“There weren’t many home brewers then,” says Gopez. “I bought a SCOBY online and experimented with a lot of flavors to push my limit. My husband was very supportive and honest—he’s my best critic.”

Having grown up in the Philippines, Gopez was eager to inject some of her culture into her newfound passion. This includes use of traditional Filipino ingredients like lemon moringa, peppered jasmine, hibiscus and calamansi, commonly eaten in the Philippines and a favorite of Gopez’s. It comes from a small, dense shrub with a tiny citrus fruit that looks a lot like a kumquat.

“My brews are inspired by my culture and the nature that surrounds me,” she says. One of her oldest brews is elderflower juniper. To create this flavor, she foraged elderflowers in the Angeles National Forest and juniper berries in the Mojave Desert.

As the volume of her product began to surpass her family’s ability to consume it and her kitchen’s ability to contain it, Gopez began sharing—or, as she puts it, pawning off—her creation on friends and family. Unlike the unwanted dry raisin cookies gifted by a great aunt, the kombucha was well received. People started asking for more.

“They really encouraged me to start selling it at farmers’ markets and commercially,” she says. So in 2019 she rented space in a commercial kitchen in Canoga Park, where she produces large batches for sale online and at small local markets in the San Fernando Valley.

Each brewer’s process may vary slightly, but Gopez’s kitchen space hosts eight 30-gallon fermenters to which she adds a brewed black or green tea, the kombucha culture and sugar. As the tea ferments, the culture consumes the sugar, leading to a flavorful probiotic beverage.

“The longer you wait, the more the culture can eat the sugar, which creates that beautiful effervescence,” Gopez explains. “I typically let mine sit about a month before it’s bottled.”

The result is a bubbly, tart-yet-sweet taste with a hint of vinegar that for many consumers leaves the stomach feeling settled and comfortable. Though research remains somewhat limited, many studies suggest kombucha promotes healthy immune and digestive systems.

“I feel much better after drinking it and my family does, too,” she says. “My 8-year-old son [Mato] tasted kombucha at 6 months old and enjoys it in small amounts on occasion. It can be an acquired taste. If you don’t like the first drink, I always say to try others. There are so many different flavors and styles.”

Thinking back on her first brush with a berry-flavored kombucha on a trip that entailed literally pushing the red bus into Alaska with the help of border patrol, Gopez says it’s the adventurous nature of the drink that continues to appeal to her.

“Kombucha is like beer but on the wild side. The rawness of our travel on the road exposed me to learning and having a different sense of appreciation for so many things about this country, like the kombucha,” she says. “It’s shaped me so much on who I am now and what kind of person I strive to be.”

For more information, including where to find Kombucha Kat in stores, visit KombuchaKat.com.

Aja Goare is a San Fernado Valley–based food writer and editor who works with multiple Edible magazines. She and her husband, Dustin, love to travel across the Valley looking for great eats. She’s also a child advocate, outdoor explorer and artist.

For Kat Gopez and her son, Apollo, sunny days are made for family time (and kombucha).

SUMMER’S bOUNTy

Recipes to make the most of the stone fruit season

WORDS, RECIPES AND PHOTOS BY ANNA GETTY-OSTER

very little parallels the joy of hand-picking a sun-ripened fruit off a peach tree at the height of summer. Holding the warm, soft and fuzzy peach and biting into the fleshy skin, juices running down one’s hand, is such a great moment of simple bliss, evoking sweet memories of summers past.

The stands at the farmers’ markets are stacked high with nectarines, peaches, apricots, pluots, clear buckets of cherries and beyond, representing the bounty of the sun, soil and water, veritable gifts of nature. In the kitchen, I find stone fruit to be so versatile. For example, a peach is divine baked up in a crisp, crumble or cobbler and served warm with a dollop of vanilla ice cream. Or served savory and chilled, wrapped in sliced prosciutto and a mound of burrata cheese, drizzled with olive oil. Dice some Bing cherries into a chopped quinoa salad. Or macerate them for a refreshing sweet and crisp beverage.

Here I offer up some of my favorite stone fruit recipes. They are simple to make, healthy, free of refined sugar and gluten, and flavorful, highlighting the gifts and glory of the season. Create a whole stone fruit buffet or simply sprinkle the dishes into your favorite summer meal. Whatever you do, I hope you enjoy the colorful bounty of summertime.

is the founder and creator of AmalgamKitchen.com, a health food and holistic lifestyle blog. In the kitchen, she focuses on organic, locally sourced gluten- and refined-sugar-free recipes. From her home in Ojai, she enjoys cooking, gardening, meditation, photography, community, nature and family.

CHERRy LAvENDER LIME SPRITzER

This delightful mocktail features my favorite flavors of the summer: the sweetness from cherries (I like to use Bing cherries), the aromatic floral taste of lavender and the tang of lime juice. Add sparkling water over ice and you have yourself a refreshing drink. Feel free to add a little mezcal if you want to make it into a cocktail.

Makes 6–8 beverages, depending on glass size

3 cups cherries, pitted and cut in half

1 vanilla bean, sliced in half

1 cup monk fruit sweetener

½ cup water

5 sprigs fresh lavender

Juice of 1½ limes

1 bottle sparkling water

Agave to taste

Lavender flowers and extra lime wedges for garnish

Place cherries, vanilla bean, monk fruit and water in a small saucepan over medium flame and cook for 10 minutes, stirring occasionally. Lower to a simmer. Add lavender sprigs and cook for 5 minutes more. Turn off the flame and let sit 30 minutes. Remove the lavender sprigs and transfer the cherry mixture to a blender. Blend for 1 minute and then strain through a fine-mesh sieve into a glass

container. Discard the pulp (makes great compost!) and add the lime juice to the syrup. Allow to cool before making drinks. The syrup can be made ahead and stored in the fridge up to 5 days.

To serve: Gather your favorite glasses, toss in ice cubes and then pour in the desired amount of cherry syrup. (I kind of eyeball it—I like my

drinks pretty dark.) Then pour in the sparkling water. Add a dash of agave, some extra lime juice to taste if desired, and stir. Garnish with lavender flowers and lemon wedges.

GRILLED NECTARINE AND ARUGULA SALAD

This salad epitomizes summer. It is a light, fresh and colorful side dish, perfect for the hot days of the season.

Serves 4

For the dressing:

¼ cup balsamic vinegar

2 teaspoons honey

½ cup olive oil

Salt and pepper to taste

For the salad:

2 nectarines, cut in half

Olive oil

Salt and pepper

1–2 watermelon radishes, thinly sliced

3 cups baby or wild arugula

½ cup roasted pistachios, roughly chopped

Edible flowers

For the dressing: In a small bowl, whisk the vinegar, honey and olive oil together. Salt and pepper to taste and set aside.

For the salad: Brush nectarine halves with a bit of olive oil and sprinkle with a pinch of salt and a dash of pepper. Heat a grill or grill pan to a medium heat and then brush with olive oil.

Place the nectarines cut sides down and cook for 3–4 minutes, until you have nice grill marks on them. Turn over and cook the nectarines until tender and the skins are charred, about 4–5 minutes. Remove from the heat and set aside.

Place your arugula into a large mixing bowl and pour the vinaigrette over the arugula. Lightly toss until combined. Transfer the dressed arugula onto a shallow serving dish and arrange the nectarines onto the bed of arugula. Lay down the watermelon radish slices and garnish with pistachios and edible flowers. Serve.

PAN-FRIED SALMON WITH PEACH SALSA

This is a fabulous brunch or midsummer entertaining main dish. The peach salsa is refreshing with the salmon and adds so much life and color to this easy dish. Double or triple the recipe for a larger crowd, although if you do, be sure to adjust your cooking time for the salmon.

Serves 4

For the peach salsa:

3 firm white or yellow peaches, unpeeled, cut into small cubes

⅓ purple onion, diced

¾ red bell pepper, cubed

½ jalapeño pepper, seeded and finely diced

Juice of 1½ limes

¼ cup olive oil

¼ cup chopped cilantro

½ teaspoon salt

Pepper to taste

Extra cilantro for garnish

2 tablespoons toasted pumpkin seeds for garnish

The salsa can be made 1 day ahead. Place the peach cubes, onion, red bell pepper and jalapeño peppers into a small bowl and stir. Squeeze in the lime juice, add the olive oil and stir again. Add the salt and pepper and continue stirring. Gently fold in the chopped cilantro and stir until combined; do not over mix.

For the fish:

2–2½ pounds wild-caught salmon

½ teaspoon paprika powder

½ teaspoon cumin powder

1 teaspoon coriander powder

Olive oil

Salt and pepper to taste

Avocado oil for cooking (optional)

Extra cilantro and edible flowers for garnish

2 tablespoons toasted pumpkin seeds for garnish

Mix together the paprika, cumin and coriander powders in a small bowl. Rub the salmon with olive oil, the spice mixture, salt and pepper.

Heat cast-iron pan over high heat till hot. Add avocado or olive oil to the pan and lay salmon skin side up and cook till golden, about 4 minutes. Using a large spatula, gently flip the salmon and cook the skin side about 3–4 minutes, until the skin is crisp. Transfer to a serving plate.

Generously spoon the salsa over the salmon. Garnish with chopped cilantro and toasted pumpkin seeds and some flowers for color.

AtEpicureanOliveOils,wefeatureoneofthelargest, freshestselectionsofExtraVirginOliveOils,Fused/Infused OliveOils,andAgedBalsamicVinegarsontap.Weare committedtoprovidingourcustomerswiththefinest, freshestproductsavailable.

bREAkFAST MILLET WITH ROASTED STAR ANISE PLUM COMPOTE

Even in the summertime, it is sometimes pleasant to enjoy a warm breakfast dish. The dark purple of the aromatic spiced plum compote adds so much life to this light millet cereal. Millet comes as a small round grain but I mill it into a semi-fine powder in a coffee grinder to give it that smooth and creamy texture reminiscent of Cream of Wheat. I cook the millet with coconut milk to add extra creaminess. P.S. The compote will last up to a week in the fridge and tastes great with yogurt and granola.

Serves 2–4

For the plum compote:

6–8 small firm purple plums

3 cardamom pods, cracked open

1 cinnamon stick

3 whole star anise

2 tablespoons coconut sugar

1 tablespoon monk fruit sweetener

Pinch salt

3 teaspoons avocado or olive oil

¼ teaspoon rose water (optional)

Preheat oven to 400°F.

Halve and pit the plums, then cut on the vertical into half-moon slices. Place the plum slices into a medium baking dish.

Top the plums with the cardamom pods, cinnamon stick, star anise, coconut sugar, monk fruit and salt. Give the ingredients a quick stir and then drizzle with the oil. Place the dish on the oven’s middle rack and roast for 20 minutes. Remove from the oven and allow to cool for 3–4 minutes. If using, sprinkle the rose water onto the plums. Stir once, then remove the cardamom pods, star anise and cinnamon stick.

For the millet cereal:

½ cup millet

1 cup water

1 cup coconut milk

1 teaspoon vanilla

1 pinch salt

Mill the millet to a semi-fine powder in a clean coffee grinder, high-speed blender or grain mill if you have one.

Place the millet into a small saucepan over medium heat and toast while stirring constantly for about 2 minutes or until you see some of it turn a little brown. Reduce the flame to low, stir in the water and the coconut milk and allow the millet to cook for about 15 minutes. Stir periodically to make sure the bottom does not burn. When it reaches desired consistency, remove from the heat and stir in the vanilla extract and the salt. Ladle into bowls and garnish with the plum compote. Add optional chopped nuts, seeds or other toppings you might enjoy.

SOUPER!

Stone Soup Project LA nourishes customers and those in need

WORDS AND PHOTOS BY BRENDA REES

“Give me a piece of paper” (said the traveler) “and I’ll write it down for you,” which he did as follows: “A recipe to make Stone Soup—Take a large stone, put it into a sufficient quantity of boiling water; properly season it with pepper and salt; add three or four pounds of good beef, a handful of pot-herbs, some onions, a cabbage, and three or four carrots. When the soup is made the stone may be thrown away.”

Published in The American Magazine of Wit, 1808

Richard Weinroth can pinpoint where the idea originated for Stone Soup Project LA, a soup-based San Fernando Valley nonprofit he started in 2020.

Weinroth was in a New Orleans kitchen in 2006 working as part of disaster relief support services after Hurricane Katrina. “I volunteered with volunteers from all over the world, helping to make over 2,000 meals a day. It began as one kitchen, growing to three sites that provided meals and assistance to volunteers and locals,” says the Lake Balboa resident.

He planned to volunteer for only a few days, maybe wash some dishes, organize the food pantry. “Six months later I was still there,” he says with a laugh.

Weinroth had dabbled in culinary arts while growing up in Calabasas (he worked in many restaurants and owned a “little Italian pizza joint”), but seeing how great the need was in New Orleans after Katrina changed his perspective on hunger, he says. “It certainly inspired a change in my own place on the food chain.”

Weinroth noticed a lot of meals were going uneaten. Not from just his kitchen but others around the area. Good stuff was being tossed. This irked Weinroth, who saw value in that food and is a fervent advocate of reducing food waste for the benefit of humanity and the environment.

He visited other food locations and restaurants, and eventually talked them into sending their food scraps to him at the end of the day.

“I put all that stuff into a giant soup pot. And I found the biggest food processing stick I could,” he says. He would blend, shape and create amazing soups.

But the idea was put on the back burner for a spell. After Katrina, Weinroth returned to Southern California with a goal to work at a nonprofit to “help feed the world.” He stumbled on a Craigslist ad looking for a new food bank director at the established nonprofit Meet Each Need with Dignity (MEND), based in Pacoima. He applied and started volunteering in the kitchen to see if it might be a good fit.

For Richard Weinroth, a peanut butter sandwich just wouldn’t do. Using whatever food was donated, he whipped up such sides as curry coconut creamed spinach and sweet potatoes with dried cherries.

“We were a little famous for it,” he says.

GRILLED PINEAPPLE GAZPACHO

Richard Weinroth of Stone Soup Project LA created this summery gazpacho recipe for Edible San Fernando Valley magazine.

Serves 8–12

1 medium pineapple (about 5 cups), peeled and cored

2 tablespoons olive oil

½ cup coarsely chopped yellow bell pepper

½ cup coarsely chopped green onion (white and green)

1 cup coarsely chopped zucchini

1 cup coarsely chopped celery

2 cups coarsely chopped Persian cucumber

2 tablespoons coarsely chopped jalapeño (include seeds and ribs for a spicier version)

1 Anaheim chili, coarsely chopped

¾ cup fresh lime juice

1 tablespoon sumac

2 teaspoons cumin

2 teaspoons Himalayan pink salt or sea salt

¼–½ cup apple cider vinegar, to taste

2 cups water

½ cup mild olive oil

⅓ cup Thai basil leaves

⅓ cup cilantro leaves

⅓ cup mint leaves

For garnish

Grilled pineapple chunks

Avocado slices or dice

Fresh pico de gallo

Sour cream or plain yogurt

Jalapeño Tabasco sauce

Cilantro, chili or jalapeño oil

Cut pineapple into 8 to 10 wedges and brush with 2 tablespoons olive oil. Heat a grill pan or barbecue grill on high. Grill pineapple wedges for 2 to 3 minutes on each side until golden brown and a bit darker and softer. Cut into chunks. Set some chunks aside for garnish and place the rest in a large bowl.

Add all remaining ingredients (except garnishes) to the bowl. Process the soup in batches in a blender until smooth. You can also leave it a little chunky; it’s up to you.

The Gazpachos of Summer

Soup is like the weather—there’s warm soup for cold nights and cold soup for warm days.

Richard Weinroth of Stone Soup Project LA remembers being perplexed as a kid when he was introduced to cold soup. But after sampling a traditional gazpacho, he was hooked.

Weinroth is planning to “up my gazpacho game” for Stone Soup customers by adding a few new tastes to the summer menu. In addition to a variety of gazpachos, he’s planning to offer cold soups and

Photo by Carolina Korman

Leadership saw Weinroth’s high-fueled enthusiasm and organizational skills; he took reins as the food bank director and chef. He honed his cooking chops, creating meals for the hungry and homeless.

For Weinroth, a peanut butter sandwich just wouldn’t do. Using whatever food was donated, he whipped up such sides as curry coconut creamed spinach and sweet potatoes with dried cherries. “We were a little famous for it,” he says.

Weinroth was with MEND for nine years; he later served as director of programs for Food Forward, a North Hollywood–based nonprofit also born from the idea of not letting food go to waste.

Stone Soup Project LA really began shortly after the pandemic started, when Weinroth was asked to make soup for a local senior center and to sell it. “I figured that if I sold enough, I could just give it away to those who needed it most. I started by selling to my friends and neighbors,” he says.

It was purely word of mouth, but Weinroth quickly realized he was onto something. People loved his soups. Soup is complicated and also resonates on multiple levels, he explains.

“It’s amazing that so much flavor, nutrition, creativity and love can be packed into something as seemingly simple but surprisingly complex as a bowl of soup.”

And nonprofits gladly welcomed the donations.

So in April 2020, Weinroth established Stone Soup Project LA, where he is, for the most part, a one-man show calling himself chief bottle washer, lead alchemist and chef, community outreacher, VP of soupy sales and Soupmobile pilot. Yes, he personally delivers customers’ soup directly to their doors.

In the walk-in cooler in the commercial kitchen he uses at the Harbor Cares Foundation, a residential care center in Mission Hills, Weinroth shows off rows of Stone Soup. The lemony chicken is

popular, likely because chicken soup is familiar, he says. The recipe is a variation of his mom’s chicken soup, though “she would roll over in her grave because of the combination of herbs and lemon, and any comparison to her own chicken soup,” says Weinroth.

Customers will then gravitate to other offerings: curry chicken with roasted pineapple, sun-dried tomato basil bisque, and chicken chili with pumpkin and cinnamon.

“Stone Soups can be a meal alone,” Weinroth explains. “But they can also be ladled over rice, like our chunky enchilada, unstuffed cabbage, chicken pozole verde and curry chicken. Our creamy roasted garlic and sun-dried tomato basil bisque makes a great pasta sauce and a fantastic lasagna.”

The plan is to begin offering non-soup items such as beef birria, pulled pork and barbecue chicken, “as well as my Grandpa Charlie’s sauce, which is actually vegan, accidentally.”

Today, customers who purchase from Stone Soup Project LA are supporting local nonprofits such as North Valley Caring Services, along with One Generation, Valley Rescue Mission and Hope of the Valley.

And now for the well-deserved plug: “If we can sell more Stone Soup, we can give to more agencies throughout town and more often. We may help local nonprofits fighting hunger and poverty by supplementing their efforts, but we see it as supporting our neighbors and communities in need,” he says. “Families, kids, seniors, those struggling with homelessness—that’s who we work to support.”

For more information, visit StoneSoupProjectLA.com

Brenda Rees is a writer living in Eagle Rock. Originally from Minnesota, she fondly remembers how Campbell’s Cream of Mushroom soup was a kitchen staple.

“It’s amazing that so much avor, nutri on, crea vi and love can be packed into something as seemingly simple but surprisingly complex as a bowl of soup.”

—Richard Weinroth

Lemons + Salt = Magic

Preserved lemons add a sweet, salty citrus pop to dishes

BY BETH LEE AND SARENE WALLACE

X marks the spot: Cut two slits in each lemon to create a well to put in the salt, being careful not to slice all the way through.

Photo by Beth Lee

Several years ago, we had a great problem: lemon trees that were too prolific. So after giving scads away, making lemonade, lemon bars, baked chicken and freezing juice, we still had lemons. Lots of them. We had to find more ways to use our bounty before they went to waste.

Making preserved lemons was the answer, same for Thomas Tilaka Kalb, executive chef and co-owner of Agnes Restaurant & Cheesery in Pasadena.

“I find myself making large batches of preserved lemons, Meyer lemons and limes about twice a year,” says Kalb. “Neighbors, regulars and family members all start to roll by the restaurant with big bags of citrus, plucked from the trees in their yards. I love taking that opportunity to expand our larder with these gems.”

To make preserved lemons, fill a glass jar with quartered fresh lemons mixed with salt and lemon juice and then let it hang out for a month. During the lactic acid fermenting process, the rind softens and becomes silky. It develops a salty, intense lemony flavor that’s acidic but not overly sour.

“Plemons,” as Kalb calls them, “combine the ability to add not only acid and salt, but an umami and agrodolce [an Italian tart-sweet condiment] flavor profile, where the combination of both aspects becomes greater than the sum of its parts.”

Described as “sunshine in a jar,” preserved lemons are commonly used in Middle Eastern, Mediterranean and Moroccan dishes, though they are versatile enough to extend well beyond these borders.

But don’t stop there. Add another dimension to the flavor with aromatics. Use savory additions like rosemary or thyme springs, whole peppercorns, fresh or dried chili peppers, cinnamon sticks or cardamom pods, alone or in combination. This isn’t an exhaustive list, so feel free to drop in other spices or ingredients near the beginning of the fermentation process.

We’re also seeing preserved lemons pop up more and more in sweet preparations, where they’re surprisingly good. When puréed with sugar, they bring a sweet-lemony zip to dessert doughs and batters. (Check out our take with the Blueberry–Preserved Lemon Muffin recipe on page 25.)

Whether savory or sweet, preserved lemons are a simple, cost-effective DIY project. Plus they help reduce food waste and waste in general when you use whole lemons or the rinds of juiced lemons.

Top 5 Tips for Preserved Lemon Success

• Source organic lemons, or other citrus, from farmers’ markets or friends’ backyards.

• Avoid fruit from grocery stores because the rind has been waxed for a shine.

• Use kosher salt or fine sea salt; steer clear of iodized salt.

• Make sure the fruit is immersed in lemon juice at all times to prevent mold.

• A bit of white mold at the top is OK; remove it and use the rest. If there is a lot of white mold or mold of a different color, discard the batch. When in doubt, throw it out.

• Bonus: When making preserved citrus, you can add some orange juice to sweeten the brine. Just be sure the liquid still has a sour, tart and acidic flavor, which inhibits bacterial growth. To be precise, that’s at a pH of 4.5 or below.

At Agnes, they provide “a sweet and salty citrus pop to salads, sauces and pastas,” Kalb says, calling out the restaurant’s Spaghetti and Clams (see recipe at EdibleSFValley.com). We’ve also been known to slip them into chicken piccata, pesto sauce and vegetable soups. For more ideas, look to recipes where lemon or vinegar is used.

Recipes typically specify using the rind, rinsed before adding. The pulp is sourer and saltier and has more structure, so we reserve it for puréed dishes where less is more. We’ll spoon some of the brine into dishes for an extra pop of flavor, too.

If you’re pressed for time, you can buy jarred preserved lemons at specialty stores and Middle Eastern grocers (like Woodland Hills Market).

Either way, we encourage you to do what we do: Keep a jar of preserved lemons in your refrigerator so you always have them handy. They’ll last a year when refrigerated, but we think you’ll go through them much faster than that.

Like Kalb, we don’t limit ourselves to preserving only lemons. If you looked in our refrigerators, you’d see preserved Meyer lemons, limes, tangerines, thin-skinned oranges and even kumquats. Use these alternative citruses the same way you would use preserved lemons.

Next time you find yourself with extra lemons—or other citrus—preserve them. That way, you can squeeze more deliciousness from your meals at any time. All you need are lemons and salt. And a sprinkling of patience.

Beth Lee is a writer, recipe developer and the force behind the blog OMG! Yummy. She’s the author of The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion (Rockridge Press, 2021).

Sarene Wallace is the managing editor of Edible San Fernando Valley magazine. Sarene and Beth co-lead the Tasting Jerusalem Cooking Community, a global Facebook group that explores Middle Eastern cuisine.

Preserved Lemons

Inspired by the preserved lemon recipe in The Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012).

Makes 1 quart

6 to 8 lemons, preferably organic

6 to 8 tablespoons kosher salt (like Diamond Crystal brand)

1 cup lemon juice, approximately (enough to cover the lemons in the jar after 1 week)

Aromatics of choice (like peppercorns, thyme and rosemary)

2 tablespoons olive oil

Sterilize a 1-quart glass canning jar by either running it through the dishwasher or under very hot water or use an Instant Pot with the steamer rack.

Cut 2 slits in each lemon to create a well to put in salt, being careful not to slice all the way through. But if you do, no big deal; quartered lemons will still work.

Add about 1 tablespoon of kosher salt to each lemon to cover the flesh.

Pack lemons tightly in the glass jar. Close jar, and let it sit in a cool, dry place for about a week. You’ll notice juice beginning to accumulate in the jar. After 1 week, open jar; add aromatics of choice, if using.

Completely cover lemons (and optional aromatics) with lemon juice. Close lid and let jar rest for 3 or 4 more weeks. Occasionally shake it to distribute the salt.

When preserved lemons are ready, top jar with a thin layer of olive oil. You can store them for a year in the fridge. Make sure to always keep the lemons submerged in lemon juice.

Edible San Fernando Valley

Photo by Beth Lee

Blueberry–Preserved Lemon Muffins

Beth Lee and Sarene Wallace created these muffins to serve for breakfast alongside a bowl of fresh fruit and yogurt. Toast a halved muffin and spread it with butter, if you like.

Makes 12 muffins

⅔ cup sugar

1½ tablespoons lime zest

6 tablespoons butter, room temperature

2 large eggs

⅓ cup Sweet Preserved Lemon Purée (recipe below)

2 teaspoons baking powder

2 cups flour

½ cup milk

1½ cups blueberries (fresh or frozen)

¼ cup crystalized sugar (optional)

Preheat oven to 375°F. Lightly coat cups of a 12-cup muffin tin with cooking oil spray (or use muffin cup liners or silicone cups).

Add lime zest and sugar to a small bowl. With your fingers, rub zest into sugar to infuse sugar with lime flavor. In a large bowl, vigorously stir butter and lime zest sugar with a wooden spoon until the mixture is well combined. Add eggs, one at a time, stirring after each until eggs are thoroughly incorporated. Add lemon purée and stir to combine.

Combine baking powder and flour in a small bowl. Alternate adding flour mixture and milk to the butter-sugar mixture, stirring after each addition until nearly combined.

Fold in blueberries until combined. Scoop ⅓ cup of batter into each muffin cup (or use an ice cream scoop). Sprinkle each muffin with 1 teaspoon of crystallized sugar, if using.

Bake for about 30 minutes, or until the edges of muffins are browned and a toothpick comes out clean when inserted into muffin. (Start checking the muffins at 25 minutes.)

Cool on a baking rack for 10 minutes. Remove muffins and let cool completely. Store in an airtight container or freeze for longer storage.

Sweet Preserved Lemon Purée

This purée is the perfect addition to desserts when you want a concentrated lemon flavor without the tartness of lemon juice. Adjust the flavor by adding more lemon juice or brine—it’s up to you.

the tartness of lemon juice. Adjust the

Makes approximately ½ cup

½ cup preserved lemon rind and brine (discard flesh)

½ cup granulated sugar

½ teaspoon olive oil

½–1 teaspoon lemon juice

Add lemon rind and brine to bowl of a small food processor and pulse a few times to break down rind. Add remaining ingredients and pulse to purée. Mixture can be left slightly chunky or puréed until smooth. Store purée in an airtight container in the fridge for up to 2 weeks.

Photo by Sarene Wallace

Summer Sipper

These shrubs will grow on you

BY EMILY HAN | PHOTOS BY EMILY HAN AND GREGORY HAN

Shrubs, or drinking vinegars, are a fun way to get creative with all kinds of summer produce, from backyard berries to farmers’ market peaches, plums and cherries. Even better, they’re easy to make and serve to folks of all ages.

People have been imbibing vinegar for thousands of years. To understand why this may have started, it might help to know how vinegar is made. Vinegar, at its core, is soured alcohol. Although the word comes from the French vin aigre, or “sour wine,” vinegar can be made from any type of alcohol, including wine, beer and cider. When the alcohol is exposed to oxygen it ferments, and Acetobacter bacteria transform it into acetic acid—that’s what gives vinegar its sour taste.

It’s easy to imagine that early drinking and cooking vinegars were simply accidents of wine gone bad. Instead of discarding this tart liquid, though, people came to appreciate its unique qualities. Because of its ability to inhibit the growth of dangerous microbes, vinegar could be used as an antiseptic to make water safe to drink, as well as to preserve precious herbs, fruits and vegetables. The acetic acid in vinegar can help the body absorb essential minerals—such as calcium—from the foods we eat, and its sour flavor can stimulate saliva production and slake thirst. Vinegar can also extract aromatic compounds and medicinal constituents, such as minerals, from plants.

Folks have been drinking vinegar to reap its health benefits for thousands of years. Around 4000 BCE, the Babylonians fortified their water with vinegar made from date and raisin wines. In ancient China, vinegar made from rice wine was used to promote digestion. Later, the Romans infused vinegar with herbs and mixed it with water to make a beverage called posca, which was served to thirsty soldiers. The relationship between vinegar and warriors also existed in feudal Japan, where samurai drank vinegar to prepare for battle.

Of course, not everyone likes vinegar neat. Our ancestors also mixed vinegar with honey, sugar, molasses and other sweeteners to make healthful syrups and drinks more palatable. The oxymel, which literally means “acid honey,” has been around since antiquity, when Hippocrates prescribed vinegar and honey syrup as an expectorant to ease wet, congested coughs and other ailments.

The shrub takes its name from an Arabic syrup, or sharbât. In contrast to most syrups, however, shrubs are distinctly sour and tangy. They usually contain fruit, and, at one time, were an effective way to

preserve the bounty of the summer harvest. American housekeeping manuals from the 19th and early 20th centuries are filled with recipes for raspberry, cherry and other varieties of shrubs—drinks that became particularly popular during the Prohibition era because they were nonalcoholic yet zippy and refreshing.

Though several methods exist for making shrubs, the most common process involves creating a fruit-flavored vinegar and sweetening it with sugar. The easiest way to serve a shrub is to simply mix it with sparkling water to make a tangy soda.

Crafting Vinegar Drinks

Always infuse vinegars in very clean containers—at the very least, make sure they’ve been thoroughly washed with hot, soapy water. You can also sanitize or sterilize them to be extra-safe, which is an especially good idea if you’re using fresh fruit or herbs. Fresh ingredients should always be completely submerged in the vinegar to prevent spoilage: If they have a tendency to float, shaking the jar daily will ensure that they soak evenly.

Most drinking vinegars can last for a year or even longer in the refrigerator, especially if you sterilize the container. That said, use your own judgment. If the vinegar is bubbling or if it looks moldy, cloudy or slimy, throw it out.

Tip: Vinegar can corrode metal. If you’re using a metal lid with your infusing jar, place a piece of plastic wrap, waxed paper or parchment paper between the jar and the lid to prevent corrosion.

If you want to sip a shrub while yours is in process, head to Spruce & Oak Table and Bar in Newhall for a Victoria Sour cocktail (spruceandoakbar.com); or find bottled varieties at stores like Erewhon in Studio City or Follow Your Heart Market in Canoga Park.

Emily Han is the author of Wild Drinks and Cocktails (Fair Winds Press, 2015) and co-author of Wild Remedies (Hay House Inc., 2020). For recipes and classes, check out EmilyHan.com.

Raspberry Shrub

Raspberry shrubs often pop up in 19th and early 20th century American housekeeping manuals, and those early recipes inspired this version. You can easily substitute another berry, or use a different kind of vinegar. For raspberries, I prefer a mix of red wine vinegar and Champagne vinegar, but all-red or all-Champagne works, too.

Makes about 2 cups

2 cups raspberries

1 cup Champagne vinegar

1 cup red wine vinegar

2 cups sugar

Lightly crush raspberries in a bowl using a potato masher or fork. Transfer raspberries and their juices to a sterilized quart jar. Add Champagne vinegar and red wine vinegar, making sure raspberries are completely submerged. Wipe jar rim with a clean cloth. Cover jar with a nonreactive lid. Store jar in a cool, dark place for 1 week, shaking it daily and ensuring raspberries stay submerged. Strain mixture through a fine-mesh strainer and discard solids. Combine vinegar and sugar in a sterilized container with a nonreactive lid. Refrigerate for 1 week more, shaking jar daily to help dissolve sugar. Store in refrigerator for up to 1 year.

Serving suggestion: To make a simple cocktail with any shrub, including this raspberry one, combine 2 ounces liquor with ¾-ounce shrub syrup in a Collins or highball glass and top with club soda. Adjust to taste. It’s that easy!

Recipes reprinted from Wild Drinks & Cocktails by Emily Han, with permission from Fair Winds Press, copyright 2015.

Cherry Balsamic Shrub

Of all the shrubs I make, this marriage of cherries, balsamic vinegar and vanilla bean is always the most popular. I love the bit of luxury it brings to everything it touches. Because balsamic vinegar can be overwhelming on its own (not to mention pricey), I mix it with white vinegar here—and I use raw turbinado sugar, too, which adds a richness that’s missing from ordinary sugar. The Cherry Balsamic Shrub becomes a grown-up cherry cream soda when mixed with sparkling water. As for cocktails, it mixes particularly well with bourbon. For dessert, spoon a teaspoon or more over a bowl of high-quality vanilla ice cream.

Makes about 2 cups

2 cups pitted sweet cherries

1 cup balsamic vinegar

1 cup white wine vinegar

1 vanilla bean, split

2 cups turbinado sugar

Lightly crush cherries in a bowl using a potato masher or fork. Transfer cherries and their juices to a sterilized quart jar. Pour balsamic vinegar and white wine vinegar into jar, making sure cherries are completely submerged. Tuck vanilla bean into vinegar, too. Wipe jar rim with a clean cloth. Cover jar with a nonreactive lid. Store jar in a cool, dark place for 1 week, shaking it daily and ensuring cherries and vanilla bean stay submerged. Strain mixture through a fine-mesh strainer and discard solids. Combine vinegar and sugar in a sterilized container with a nonreactive lid. Refrigerate for 1 week more, shaking jar daily to help dissolve sugar. Store in refrigerator for up to 1 year.

Tip: Grinding turbinado sugar into smaller crystals helps it dissolve more quickly. To do so, use a clean food processor, coffee grinder or mortar and pestle.

Stone Fruit Shrub

I turn to this recipe when I have a handful (or more) of almost-overripe peaches, nectarines, plums or apricots that are threatening to devolve into mush if I don’t do something with them right away. Shrubs are one of the easiest preservation projects around, and, whether you use a single variety of stone fruit or a combination in this recipe, it’s really hard to go wrong. Simply chop the fruits and infuse them into a bright mixture of apple cider vinegar and white wine vinegar. For a subtly spiced shrub, add a cinnamon stick. For an herbal rendition, tuck a sprig of rosemary or basil into the mix.

Makes about 2 cups

2 cups pitted, chopped peaches, nectarines, plums or apricots

1 cup apple cider vinegar

1 cup white wine vinegar

1 cinnamon stick, or 1 sprig basil or 1 sprig rosemary (optional)

2 cups turbinado sugar

Place chopped fruit in a bowl and lightly crush using a potato masher or fork. Combine fruit, its juices and any herbs or spices in a sterilized quart jar. Pour vinegar into jar, making sure ingredients are completely submerged.

Wipe jar rim with a clean cloth. Cover jar with a non-reactive lid. Store jar in a cool, dark place for 1 week, shaking it daily and ensuring ingredients stay submerged. Strain through a fine-mesh strainer and discard solids. Combine vinegar and sugar in a sterilized container with a non-reactive lid. Refrigerate for 1 week more, shaking jar daily to help dissolve sugar. Store in refrigerator for up to 1 year.

Tip: Save your scraps. Cutting up fruit for salads, desserts, or other dishes often leaves you with odds and ends. The scraps may not be pretty to look at, but they can make a fine, low-effort shrub. Simply drop the scraps into a jar of vinegar—during summer I keep one on my kitchen counter at all times— infuse for a week or two, and see what you come up with.

SUMMER ESCAPES

32 Cool Gastronomic Hot Spots and Places to Find Your Beachfront Groove

BY AMY LOVE

My husband and I traveled the country full time for the five years prior to the pandemic. We visited countless food hot spots—including some on the California Central Coast, which includes the western regions of Ventura County north to Monterey Bay. During a recent exploration of the food scene in nearby Ventura County, we found there’s much to discover, whether on a day trip or a longer stay. Here are some highlights from our meandering (and cool weather) visit.

From LAX we drove the PCH to Ventura. Along the way, we visited Malibu Farm on the Malibu Pier to stretch, take in some scenery and grab refreshments: Fresh juices, smoothies, coffee and tea offer something for everyone. Their gluten-free oatmeal horchata is my new go-to.

Closer to Ventura, we wanted to settle in. With lodging options to suit any taste, we had so many choices: Stay near the beach at the Crowne Plaza, or just down the coastal road at Zachari Dunes by Hilton in Oxnard with their in-house chef-driven restaurant Ox & Ocean or, for a different adventure, opt for Waypoint Ventura and sleep in a renovated vintage travel trailer.

For dinner we narrowed our choices to either staying local with Water’s Edge, offering gorgeous harbor views, craft cocktails and dock-to-dish meals by award-winning chef Alex Montoya, or journey to nearby Camarillo and a stop at The Mark on Ventura Boulevard for gourmet wood-fired pizza at Freda’s Kitchen, local beer from Topa Topa Brewing Co. and ice cream at Rori’s Creamery, or wine paired with chef-created plates at Onyx Bistro.

After a good night’s rest, we were off to check out downtown Ventura. Harvest Café is a must stop, with ingredients sourced from the owners’ and other local farms. On Main Street, which is conveniently closed off for pedestrians only, we found the tiny gem Palm & Boy, hidden within the El Jardin patio. We ordered vanilla oat milk lattes, an acai bowl and avocado toast.

What is a vacation without time to stroll, shop and soak up some sunshine? Our morning included browsing the collections at Ikat & Pearls, swooning over local photography at Latitudes Fine Art Gallery, dreaming up the perfect kitchen and living space at Eclecteak Home and crafting natural, zero-waste products at The Refill Shoppe

A stroll on the promenade near the Ventura Pier at sunset is the perfect way to end a gorgeous summer day.

At right from top: Employee Jack at Paradise Pantry in Ventura shares a favorite dish on Instagram.

Weekends (and weekdays by appointment) are a great time to visit Ventura Spirits for a tasting of local spirits. A great option for wine and chef centric dishes in Camarillo can be found at Onyx Bistro.

Photo by Tami Chu

Photo by Amy Wolfe

For lunch, we popped in to share bites at Lure Fish House, known for oysters and local sand dabs with lemon sauce and capers. On the list for next time: Paradise Pantry for grilled sandwiches and fresh salads, with a stop into their wine and cheese shop next door.

Down the street at Olive Ventura, we tasted olive oils, vinegars and found gourmet gifts. Then a quick walk to VomFoss, under new ownership, for more oils, vinegars and a whiskey tasting straight from the cask.

For some nature and movement, we headed a few blocks to the beach—snapped a selfie in front of the famous Ventura sign, walked the third of the Ventura Pier that is open (it was fairly badly damaged in the winter storms, probably not opening again until 2024) then strolled the promenade to Surfer’s Point to watch surfers catch waves. If we had more time, we would have planned an outing to the Channel Islands National Park to enjoy hiking, camping and unspoiled nature or even a whale-watching trip on Island Packers Cruises

If you’re up for more tastings, and in the area on a weekend afternoon, drive to Ventura Spirits Company, a micro-distillery

crafting spirits with local botanicals on North Ventura Avenue. A potato-apple-based vodka, wild-harvested sage-forward gin, quince brandy, tequila-like prickly pear spirit and zingy limoncello are among the offerings we enjoyed.

Back on Main Street, we stopped in for happy hour at Bank of Italy Cocktail Trust for Italian-inspired cocktails in a historic building, and then sank into fireplace-facing chairs under citrus trees at Rumfish y Vino for a five-star-worthy meal of craft cocktails, assorted tacos, flatbread and Caribbean fish stew.

If you’re in a wine mood, it’s short drive to The Cave, a literal cave in the back of an unassuming retail wine store on McGrath. Enjoy a custom charcuterie board, pizzas or small plates while sampling from over 40 wines by the glass.

Visiting this area, we would normally head straight up to Ojai next, obviously. But since we were focused on avoiding heat, it is on the list for a fall or spring visit. Instead, we drove just up the coast to Santa Barbara to spend a day exploring.

For a special treat, we stopped in at Chocolate Maya for local

From left: Try Rumfish y Vino in Ventura for craft cocktails, Belize-inspired cuisine and a variety of gorgeous indoor/outdoor seating options. Pizza is always fresh and locally inspired at Freda’s Woodfired Kitchen in Camarillo. There is something (fair-trade) for everyone at Chocolate Maya in Santa Barbara.

Photo by Tami Chu

artisanal chocolates and had the smoothest 100% dark chocolate we have ever tasted. We may or may not have purchased more treats than we could eat in a month. From there we had to decide between wine tasting at Au Bon Climat in the historic Presidio area, or Margerum Wine Company in the Funk Zone. (Why not both?)

Before we hit the pedestrian-only section of State Street, we wanted to take in the pier (especially since we didn’t get to experience the whole Ventura Pier), so we had a late lunch of local fish at Santa Barbara Shellfish Company with cool ocean views all around. To get in a bit of exercise, we walked from there to explore State Street before heading to The Good Lion for seasonal craft cocktails with delightful names like “Kolsch Encounters of the First Kind” and “Strawberry Bray,” then around the corner to Satellite SB for vegetarian farmers’ market dishes paired with natural wines for dinner. Delighted and sated, we headed back for our last night in VC.

After a leisurely morning on our last day, with local coffee and todie-for pastries from the newly opened Butter & Fold on Thompson Boulevard, it was time to pack up and head out. En route to LAX, we

took a different route to explore more of Ventura County.

We stopped at Westlake Village Inn for lunch at Mediterraneo, a bistro with lovely views and delicious eats. If you are wanting a slightly more casual feel, Stonehaus, on the same property, offers seasonal local fare from breakfast to dinner among kid-friendly tiered courtyard gardens. Or head to Coin & Candor, a modern brasserie offering innovative wood-fired locally sourced cuisine at the Four Seasons, Westlake. On our list to check out next time is Five07 Coffee Bar for organic coffee and gluten-free snacks, Oak & Iron for cocktails with a “garden-to-glass” philosophy and Chocolatine French Café for quiche and a French pastry.

As for San Fernando Valley with its burgeoning food scene, we’ll be back during the cool season to take it all in!

Amy Love is a food and travel writer, master life and business coach, consultant, entrepreneur, speaker, brand partner, event host and podcaster who travels the world full-time to discover and share the best experiences for food, wellness and luxury-oriented travelers. Connect at TheLovelyRevolution.com and @helloamylove on social.

Left: The Cave in Ventura Wine Company, a restaurant that offers 40 options of wine tastings by the ounce or the glass, serves their seasonal menu in the barrel room (pictured) or the cozy cave dining room. Right: Avocado toast with a twist is just one of the seasonally focused dishes created by award-winning chef Damien Giliberti at Ox & Ocean in Oxnard.

Photo by Tami Chu

THE ZERO WASTE WAY A Road Map

for Eco-Friendly Travel

BY LAURA YOCHUM

Bring glass jars and a small cooler on car trips for your restaurant LEFTOVERS. For train or plane travel, consider ordering smaller meals so you don’t have leftovers, or share a meal with a family member or friend.

As you head to the coast for some cool day-tripping (or longer) you can have maximum fun with minimal plastic waste. Here are some ways to start reducing it, whether you’re gone for a day, a week or a few hours.

The goal is to create new habits: Take one step at a time in your journey into zero-waste living and traveling. The more you practice reducing your waste and remember to ask for alternatives, the easier it becomes. Reducing your waste footprint can also be a reminder to slow down and enjoy the latte in a real cup at the local café with your family. As a bonus, you will have created a new memory and be leaving zero waste behind.

those

Did you know those mini plastic bottles at hotels are too small to be recycled and that partially used bottles left at hotels get thrown away? Plan ahead and pack your own SELF-CARE ITEMS when you travel. If you can’t BYO, ask the hotel for bar soap or use the hotel’s liquids and take the open bottles to your next destination.

BRING TRAVEL UTENSILS, METAL STRAWS AND CLOTH NAPKINS. If you’re ordering takeout, tell the restaurant you don’t need plastic utensils. If you wind up with them anyway, just use, wash and use again.

Pack a REUSABLE WATER

BOTTLE and refill it at every stop. Carry a TRAVEL MUG for co ee or tea, and ask baristas to fill it instead of their single-use cup.

Stop in your store’s bulk section to stock up on package-free HEALTHY SNACKS like trail mix, nuts, chocolate and more. I bring small cloth bags to my Sprouts Farmers Market where sta will weigh my filled bags at checkout.

Bring home your COMPOSTABLE TRASH, like apple cores, whenever possible.

Laura Yochum is a sustainable lifestyle specialist with a design certification from The Permaculture Academy of Los Angeles. She has committed to helping others reduce their plastic waste by opening two refill shops in the San Fernando Valley called Prostainable. Customers can bring in their own bottles and refill them with eco-friendly home and beauty products. Prostainable is also a great resource for earth-friendly gifts and package-free products.

FARMERS’ MARKET GUIDE

TUESDAY

1 Glendale Gateway Certi ed Farmers’ Market

Tuesday 10am–2pm 801 N. Brand Blvd., Glendale SupportingArms.org/events.html

2 Hidden Hills Farmers’ Market (Exclusive Community Market)

Tuesday 2–6pm @ccfminc

3 Sherman Oaks Farmers’ Market

Tuesday 2–6pm

14006 Riverside Dr., Sherman Oaks RawInspiration.org

4 CSUN Farmers’ Market

Tuesday 10am–2pm

18111 Nordho , Northridge RawInspiration.org

5 Pasadena Certi ed Farmers’ Market

Tuesday 8am–noon

Villa Parke Center 363 E. Villa St. , Pasadena PasadenaFarmersMarket.org

WEDNESDAY

6 Altadena Farmers’ Market

Wednesday 4–7pm 600 W. Palm St., Altadena AltadenaFarmersMarket.com

7 Canyon Country Farmers’ Market

Wednesday 4–8pm

18410 Sierra Hwy., Santa Clarita CanyonCountryFarmersMarket.com

8 The Oaks Farmers’ Market (Exclusive Community Market)

Wednesday 2–7pm

25464 Prado De Las Flores, Calabasas @ccfminc

9 Northridge Farmers’ Market and Family Festival

THURSDAY

12 South Pasadena Farmers’ Market

Thursday 4–8pm 920 Meridian Ave., South Pasadena SouthPasadenaFarmersMarket.org

13 Woodland Hills Kaiser Farmers’ Market

Thursday 9am–2pm

In Kaiser Medical Center 5601 De Soto Ave., Woodland Hills 310-383-3708

FRIDAY

14 Monrovia Street Fair & Farmers’ Market

Friday 5–9pm 700 S. Myrtle Ave., Monrovia MonroviaStreetFairMarket.com

15 Olive View Medical Center

Certi ed Farmers’ Market

Friday 9am–2pm 14445 Olive View Dr., Sylmar SupportingArms.org/events.html

16 Reseda Farmers’ Market

Friday 4–8pm 8500 Reseda Blvd., Reseda @ccfminc

This list was updated June 2023 but as details do change, please contact the markets for the latest information.

If you know of another farmers’ market that is not listed, please let us know at info@ediblesfvalley.com.

Wednesday 5–9pm Northridge Fashion Center Mall 9301 Tampa Ave., Northridge Northridge-Farmers-Market-and-Family-Festival.business.site

10 Panorama City Kaiser Farmers’ Market

Wednesday 9am–1:30pm Kaiser Medical Center, 13652 Cantara St., Panorama City 310-383-3708

11 Warner Center Farmers’ Market

Wednesday 10am–2pm 5820 Canoga Ave., Woodland Hills NEW LOCATION

FOR SAN FERNANDO VALLEY, SANTA CLARITA AND PASADENA

SATURDAY

17 Agoura Hills Farmers’ Market at Whizen Market Square

Saturday 11am–4pm

28914 Roadside Dr., Agoura Hills RawInspiration.org

18 Burbank Farmers’ Market

Saturday 8am–noon

101 N. Glenoaks Blvd., Burbank BurbankFarmersMarket.org

19 Heart of The Canyons

Farmers’ Market

Saturday 8am–noon

9666 Foothill Blvd., Sunland @hotcfarmersmarket

20 Main Street Canoga Park

Farmers’ Market

Saturday 9am–1:30pm

7248 Owensmouth Ave., Canoga Park CoastalPaci cMarkets.com

21 La Cañada Flintridge

Farmers’ Market

Saturday 9am–1pm

1346 Foothill Blvd., La Cañada Flintridge RawInspiration.org

22 NoHo Farmers’ Market

Saturday 9:30am–2:30pm

5000 Colfax, North Hollywood FarmersMarketNorthHollywood.com

23 Old Town Calabasas

Farmers’ Market

Saturday 8am–1pm

23504 Calabasas Rd., Calabasas CCFM.com

24 Old Town Newhall

Farmers’ Market

Saturday 8:30am–1pm

24500 Main St., Santa Clarita NewhallFarmersMarket.com

25 Pasadena Victory Park

Farmers’ Market

Saturday 8am–12:30pm

2925 E. Sierra Madre Blvd., Pasadena PasadenaFarmersMarket.org

26 Woodland Hills Farmers’ Market

Saturday 8am–1pm

5650 Shoup Ave., Woodland Hills

818-300-3023

SUNDAY

27 Atwater Village Farmers’ Market

Saturday 9am–2pm

3528 Larga Ave., Atwater Village

SeeLA.org/markets-atwater-village

28 Glendale Artsakh Farmers’ Market

Glendale Central Library Park

Sunday 10am–3pm

222 E. Harvard St., Glendale @glendaleartsakhfarmersmarket

29 Encino Farmers’ Market

Sunday 8am–1pm

17400 Victory Blvd., Van Nuys Sepulveda Basin

OneGeneration.org/farmers-market

30 Montrose Farmers’ Market

Sunday 8am–1pm

2300-2314 Honolulu Ave., Glendale ShopMontrose.com/harvest-market-andmarketplace

31 Santa Clarita Certi ed Farmers’ Market

Sunday 8am–noon

College of the Canyons Parking Lot 5

Valencia Blvd. & Rockwell Canyon Rd. Santa Clarita Vccfm.org

32 Studio City Farmers’ Market

Sunday 8am–1pm Ventura Pl., Studio City StudioCityFarmersMarket.com

33 Toluca Lake Farmers’ Market

Sunday 9:30am–2:30pm

Wells Fargo Lot

10225 Riverside Dr., North Hollywood TolucaLakeFarmersMarket.org

34 Westlake Village Farmers’ Market

Sunday 10am–2pm

2797 Agoura Rd., Westlake Village Rawinspiration.org

CSAs and Farm Stands

35 Forneris Farms

15200 Rinaldi St., Mission Hills FornerisFarms.com

36 Sanchez Produce

16230 Sierra Hwy., Santa Clarita @Sanchezproduce

*Cash only

37 Tapia Bros. Farm Stand

5251 Havenhurst Ave., Encino @tapiabrosfarm

South Central Farmers CSA Various pickup and delivery options SCFCoop.SouthCentralFarmers.com

Illustrations by Ramiah Chu

Affogato

“The magic of an a ogato is that even a bad one can be very good, but a very good one can change your life.”

—Eric Kim, New York Times Magazine

A ogato: dessert made by pouring fresh espresso over vanilla ice cream or gelato. AKA “a ogato al ca e” (drowned in co ee).

Fun Fact years ago. (Source: Miriam-Webster Dictionary)

noun. (ä-fō- gä-( )tō) A delicious Italian Fact: The first known use of “a ogato” was 31

Make Your Own Affogato

Make this DIY a ogato or head to one of the many co eehouses and restaurants that serve them in San Fernando Valley.

1 double-shot hot espresso, preferably from organic beans

2 scoops high-quality vanilla gelato or ice cream

Optional: splash of liqueur, such as Amaretto, Frangelico or Kahlua

Scoop gelato or ice cream into a small glass. Gently pour espresso over the gelato or ice cream. Top with liqueur, if using. Serve immediately.

Illustration by Ramiah Chu

Dig into delicious Amsterdam

This December, in partnership with EF Go Ahead Tours, Edible Ventura County invites you on a curated tour of the Venice of the North. Throughout your week in Amsterdam, you’ll savor some of the Netherlands’ most iconic culinary o erings: sweet stroopwafels, rich cheeses, and more. You’ll walk through Christmas markets serving seasonal delights, stroll into canalside chocolate shops, and get a taste of the Dutch seafaring tradition at a local shmonger—all alongside Edible sta , readers, and friends of the magazine.