“It’s not the big moves that change everything—it’s the smallest ones in your everyday life that do.”
—Mel Robbins, podcast host, author and motivational speaker
“What’s your intention?” Hearing that from a dad as you go on a date is nerve-wracking. Saying it to yourself is powerful. It means that you’re paying attention to what you’re doing, what you’re eating and what you’re spending time on. It means you’re being intentional. Deliberate. Thoughtful. You’re aware.
With intentionality as a theme in this issue of Edible San Fernando Valley, our goal was to inspire our readers to think about their choices. Not in a judgmental way, but in a way that’s engaging, enlightening and fun. It’s about baby steps that evolve into strides for yourself, your family, community and the Earth.
One of the easiest ways to start is to head to a farmers’ market. There you’ll develop relationships with the people who grow your food. You’ll support small farms and agriculture. It’ll inspire you to cook healthfully, too. See Larry McClements’ article and recipes on page 12 and you’ll see what I’m talking about.
As the child of parents who grew up in the shadow of World War II, I learned early on that wasting food was not an option. It was zero-waste living before the term existed.
We were intentional in the food we chose, making sure it was healthful, flavorful and could be used in its entirety. This intention carries on with me today. I hate to waste food. I use as much as I can and compost the rest for my garden.
I’m also a fan of volunteering for Food Forward, which helps fight food insecurity and food waste by harvesting fresh produce and giving it to agencies that feed people. Our contributor Brenda Rees and I have intentionally raised our hands to be Food Forward volunteers. It’s rewarding to be part of the food insecurity, food-waste solution. In a recent glean, my fellow volunteers and I harvested 1,600 pounds of lemons from trees that were so laden, they looked yellow instead of green.
See a throughline here? Being intentional is good for you and for the community. And it’s fun.
So, what will you be intentional about?
Happy summer!
Sarene Wallace Managing Editor
OUR MISSION: Currently in its second year, Edible San Fernando Valley was 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.
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DRASTIC PLASTIC Fighting Plastic Pollution, One Refill at a Time
WORDS AND PHOTOS BY CYNDI BEMEL
Cheryl Auger’s passion is unmistakable when she speaks about the plastic crisis. A dedicated environmental activist, Auger is driven by a profound concern for the planet’s future and the health impacts of plastic pollution.
Californians discard 15,000 tons of plastic into landfills every day—enough to fill 290 Olympic-size swimming pools, according to the California Department of Resources Recycling and Recovery (CalRecycle). This staggering statistic fuels Auger’s determination to make a difference.
It’s a mission that led her to open My Zero Waste Store in 2020, with her husband’s support, in Pasadena. Despite having no business experience, she was inspired to act when she serendipitously stumbled upon some bakers’ racks being discarded by a pizza parlor going out of business. This, combined with the closure of bulk/ refillable areas in stores during the pandemic, propelled Auger forward.
Growing up in Rhode Island and later in Southern California, Auger was deeply influenced by her grandmother, who instilled in her the values of conscientious consumption. “If you have one pair of black shoes, you don’t need another,” her grandmother would say. This philosophy has stayed with Auger, coupled with concern about the future of our planet. “It’s extremely disturbing that there are already so many extinct species,” she says.
Cheryl Auger prepares bulk shea butter for repackaging into refillable containers.
Auger’s vision is about fostering a collective responsibility toward our planet. By promoting sustainable living practices and offering practical solutions to reduce plastic waste, My Zero Waste Store serves as a beacon of hope in the fight against environmental degradation.
Auger’s environmental activism is not just about reducing waste; it’s about building. She frequently speaks at schools, churches and community events, emphasizing the dire need to create less waste. “The toxic building blocks of plastic leach into the ground and our bodies, exposing us to diseases that are byproducts of these chemicals,” she warns.
My Zero Waste Store is a charming retail space and it’s an educational hub where Auger helps people understand how to reduce their single-use plastic consumption. The store offers a wide range of refillable products—lotions, oils, household cleansers, food items, hair and body care supplies, including four different sunscreens and an array of mosquito repellents.
The store is also moving toward lighter products like bars, powders and tablets, which require less energy to ship, produce fewer greenhouse emissions and are designed to be gentle on the environment.
To ensure accessibility for shoppers, there’s no minimum order quantity. The store also hosts how-to classes on products such as jelly soap, paper, rosewater toner, dish tablets and lotion bars, with plans to add chocolate-making workshops.
Auger is meticulous in selecting suppliers, prioritizing those within a 15-mile radius and those using sustainable packaging. This commitment to local sourcing and eco-friendly practices is a cornerstone of her business philosophy.
Among the store’s innovative products is Hexawash, a non-toxic laundry detergent substitute. It creates an alkaline pH, which is good for cleaning, and a hydrogen gas that lifts stains to leave clothes softer and brighter. “My clothes have never felt this fresh and clean. It’s more expeditious, effective, efficient and better for the planet,” Auger says, adding that after its 300-load lifespan, the Hexawash pouch can be used as garden fertilizer.
Beyond her store, Auger is a fervent advocate for legislative change. She played an active role in the passage of California’s SB 54, the Plastic Pollution Prevention and Packaging Producer Responsibility Act. Signed into law by Gov. Gavin Newsom in 2023, this law is a significant step toward reducing plastic pollution in the state.
Auger’s personal philosophy for reducing plastic waste and carbon footprints revolves around her 5 R’s framework: Refuse, Reduce, Reuse, Replace and Regulate. “My Zero Waste Store is the resource to find those products. … We need to do this together,” she says. This community-driven approach not only makes sustainable living more accessible but also more enjoyable.
Auger’s vision is also about fostering a collective responsibility toward our planet. By promoting sustainable living practices and offering practical solutions to reduce plastic waste, My Zero Waste Store serves as a beacon of hope in the fight against environmental degradation.
In a world grappling with the consequences of plastic pollution, Auger’s dedication is a reminder that individual actions can lead to significant change.
“We have to create less waste,” she says. And with her leadership, a zero-waste lifestyle seems not only achievable but also essential.
After a visit to My Zero Waste Store, you might leave with a few eco-friendly treasures and a whole lot of inspiration to live a greener life.
My Zero Waste Store
25 S. El Molino Ave., Pasadena MyZeroWasteStore.com
Cyndi Bemel possesses a diverse repertoire of storytelling abilities in 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.
The Saffron Road Kinrose Creamery Sweetly Delivers Middle Eastern Flavors
WORDS BY VICTORIA THOMAS | PHOTOS BY ROBERT HALEBLIAN
Growing up in Virginia, Maria Oveysi remembers the ardent following for her mother’s saffron ice cream served at their restaurant, Café Rose, and later Amoo’s, which opened in 2007 and still serves the signature dessert.
Oveysi, who is Kurdish-Iranian, describes the ice cream as “a staple in any Iranian household. The density of the saffron, the floral notes, the pistachios … it makes for a beautiful concoction of uncommon combinations, at least to non-Iranians.”
Now the recipe has traveled cross-country to Kinrose Creamery, a Pasadena shop located in Mills Alley that has peach sorbet-tinted accent walls and a vintage Pac-Man machine. Oveysi owns the shop with her husband, Moe Kamal, who’s usually out front, smiling and waving people in.
“Our intention in creating Kinrose Creamery was to demystify the cultural approach to food that Maria and I grew up with. It’s complex and sophisticated food, but we make it accessible,” says Kamal, the son of retired professors from the University of Wisconsin, a state that often bills itself as America’s Dairyland. “Because of the dairy capital’s influence, ice cream was always celebrated in our household,” he adds.
“We hope that through Kinrose, familiarity with these delicious Iranian and Egyptian flavor profiles grows,” says Oveysi. “Even the consistency—both Iranian and Egyptian ice creams have a stretchy texture—is always fun seeing people experience that for the first time! The creaminess is our American soul in ice cream form, but we play around with much more to give our guests a dual experience between cultures.”
The entrepreneurial couple were drawn to California during the early days of COVID and launched their brick-and-mortar shop in mid-January. They are still a presence at the Sunday-morning foodie frenzy known as Smorgasburg Los Angeles, along with several successful pop-ups and celeb birthday bashes.
Kamal and Oveysi both have MBAs; plus Kamal has a master’s degree in bioengineering. But the shop “was an intentional risk, and strategic,” says Oveysi. “We felt that the timing was right.” Having grown up in the restaurant industry, she knows it would be naive to say the risk is slim.
Rose is my favorite of their ice creams made on-site using state-ofthe-art Italian gelateria machinery.
This and other flavors and ingredients on the menu are from the Mediterranean, Maghreb (the western portion of the Arab world), Levant (a large area in the Eastern Mediterranean region) and other locales. Inspiration comes from their food adventures while traveling and exploring the connections between cultures. They also translate their best-loved desserts and Iranian and Egyptian cuisines’ timeless flavors into ice cream.
This is to say, Toto, we’re not in Kansas anymore.
You won’t find vanilla or chocolate chip cookie dough ice cream at Kinrose. Instead, you’ll see flavors and toppings like konafa (an almost pasta-like shredded filo dough), orange-blossom and rose waters, sour cherries, almonds, walnuts, pistachios, crushed baklava, pomegranate and tamarind. Sheer berenj, or roz bel laban, is an airy re-imagining of rice pudding, and lavashak is a tart, thin fruit leather that can be rolled into an ice cream cone. And premium saffron, which Oveysi’s parents pick up when they visit Iran.
Salep, made from orchids, and mastic provide some flavors like Egyptian Mint Chip (an homage to Kamal’s father’s favorite) their signature bouncy, stretchy, marshmallowy texture. Pashmak, also called ghazal el banat, is a flirty, fluffy topping of spun sugar that translates to “fur coat” in Farsi and to “sweet-talking a fine lady” in Arabic.
After hours, the shop transforms into its “alter ego,” a space for SWANA (South-West Asian and North African) comedians, and any comedian who needs a space to showcase their talent. Attending stand-up comedy shows, especially the Hollywood Improv’s Hilarious Habibis, is a favorite activity, they say. “Naturally, when we opened our shop we wanted to host a comedy show,” says Oveysi.
“We hope that our intentions find the path to ‘our’ people, whoever they may be,” she adds. “I think the pandemic gave us both the equivalent of liquid courage, in our case the ice cream courage, to go headfirst and trust the timing of our lives.”
Kinrose Creamery Pasadena
140 Mills Place, Pasadena
@KinroseCreamery
Victoria Thomas is a Southern California culture journalist with a passion for adventurous, artisanal ethnic food. Her writing explores art forms in all media, especially those she can eat.
FLAVOR-BASED ZERO WASTE
Zero-waste cooking has been a hot topic for a while (even longer if you’ve been an active Edible magazines reader). It’s an important subject to focus on as we strive to be good stewards of the land, and it has the bonus of saving money. Whether you’re an expert food-waste cook or a novice, checking out zero-waste cookbooks is a good way to learn and be inspired. These three cookbooks prove that zero waste doesn’t mean zero taste.
BEAUTIFULLY VEGAN
PlantYou: Scrappy Cooking by vegan food blogger Carleigh Bodrug (Hachette Books, 2024) includes “140+ plant-based, zero-waste recipes that are good for you, your wallet and the planet.”
Chapters cover breakfast through dessert with names like “Sustainable Sammies, Wraps & Salads,” “Eco Entrées” and “Preserves, Powders, Ferments & Other Fun Stuff.”
“This is a cookbook you can lean on when you’re wondering how to use up anything from radish tops to a can of chickpeas,” Bodrug writes.
She could have added that this is a book you turn to when you want to see craveworthy photos of finished dishes and each ingredient. The photos draw you in; the recipe seals the deal.
BOOK REVIEWS BY SARENE WALLACE
These vegan dishes would captivate omnivores, too. Bodrug gets bonus points for including nut-free, gluten-free and oil-free substitutions for every recipe, where possible.
A guide to the calories, protein, fat and carbs of each recipe is another helpful tool for cooks.
The recipes are creative in their approach. Common Ground Granola, for example, includes spent coffee grounds or tea leaves. Two-Way “Bacon” Street uses banana peels to make vegan “bacon” with oyster mushrooms as an alternative. Strawberry Farro Salad includes strawberry tops. (Extra strawberry tops can be turned into vinegar with a subtle strawberry flavor and pink tint.)
She even incorporates leftover quinoa into truffles made with dates, cocoa powder and nut butter.
Under the “Preserves, Powders, Ferments & Other Fun Stuff” heading, Bodrug shares how to grow vegetables from food scraps, like carrot tops and green onions. It’s a fun science project to do with kids this summer. Best of all, you get to eat the results.
ENTHUSIASTIC, FRIENDLY COACHING
Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking by Margaret Li and Irene Li (W. W. Norton &
Company, 2023) is the cookbook I’d gift to newer cooks who are curious about a zerowaste lifestyle but are nervous about how to start. “Don’t Worry, We Got You!” would have been a worthy tagline for this book.
The authors are the enthusiastic coaches and friendly voices to help zero-waste-curious cooks dive in. They empower cooks to freestyle within the book’s 80 recipes and drop in 30 illustrations that are as inviting as they are informative.
A “Food Waste Feast Manifesto” helps cooks start their journey with seven truths to cast off limitations. One challenge is to “Be Brave and Be Curious,” meaning try new combinations and experiment with new flavors.
The book moves into a shopping basket filled with “Vegetables,” “Fruits” and “Proteins and Dairy.” To help you “Know What You Got,” ingredients are introduced with “Use-It-Up Ideas,” “Store It Right,” “Save For Later” and “You Can Still Eat It!”
Encouragement extends to the recipe names, too: “Fridge-Cleanout Fried Rice,” “Anything-You-Like Galette,” “Scrap Chili Oil,” and “Clear-Out-The-Pantry Granola.” The recipes have tips to “Switch It Up,” “Make It a Meal” and “Top It Off.”
The authors also provide ideas for giving new life to ingredients you might have
“The average American household of four wastes about $30 in food every week. Over the course of a year, that’s more than $1,500 in the trash.”
National Resources Defense Council, Save the Food (SaveTheFood.com)
tossed in the past. Turning wrinkly garlic into garlic confit is one idea.
Perfect for busy weekdays are the aptly named “Hero Recipes” that “rescue ingredients and make it so you can get dinner on the table with minimal drama and no extra trips to the store.”
REFERENCE GUIDE AND IDEA GENERATOR
Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries,Tackle Food Scraps, and Transform Leftovers by Christine Tizzard (Appetite by Random House, 2021) has over 100 approachable recipes with lots of how-to bonus information about zero-waste cooking and the recipes’ ingredients.
“If you haven’t guessed already, I’m a planner who lives for lists, charts, and diagrams—anything that makes my life easier,” writes Tizzard. Look through the cookbook and you see what she means.
There are icons (for example, “Fridge First” for recipes that use up the refrigerated ingredients you have on hand); Zero-Waste Tips, like “Buy the ugly produce”; and “Food 911” (really “Food 411”) tidbits of information about an ingredient. And there are notes on what leftover ingredients the recipe uses up and how long the finished dish can be stored.
Who wouldn’t love the Grain Bowl with Shrimp, and Lemon Dill Buttermilk Dressing that uses up leftover grains, cooked shrimp and buttermilk?
What really makes this cookbook valuable is that it takes seriously its role as a reference guide and idea generator. The book starts with “Zero-Waste Shopping Strate-
gies” and setting up a zero-waste-friendly kitchen. It moves to comprehensive, pages-long charts for food storage and substitution ideas. They’re easy to follow and a reference I could see turning to often while mastering zero-waste cooking.
The cookbook is chock-full of zero-waste Q&A tips from her “food-waste-warrior friends: expert chefs, restaurateurs, sommeliers and even home and garden experts.”
The recipe chapters are divided into “Produce,” “Plant-Based Proteins,” animal proteins, “Pantry-Inspired Staples,” “Stocks and Condiments” and “Sweeter Stuff.” As an unexpected treat, this book offers recipes for face masks, cleaning products and even cat treats.
A KISS FOR THE KISMET COOKBOOK
Dining at Kismet or Kismet Rotisserie, you may find yourself wondering how Sara Kramer and Sarah Hymanson, the chef-owners behind the LA-based restaurants, coax so much flavor from vegetables. You’re in luck because the duo recently released Kismet (Clarkson Potter, 2024), a cookbook with 100-plus recipes that broadly lean, but not topple, into Mediterranean and Middle Eastern cooking.
“Simple, but make it sparkle.” This declaration is among the cookbook’s list of “what we’re all about.” In five words, it captures the essence of Kismet’s cooking. As does “Lots of vegetables, a little meat.”
Take your time to get to know this book, from the intro to the index. In the first dozen or so pages, the talented powerhouses charm us with their stories and fun facts. For example, Hymanson (a Gemini) says spicy stuff, kitchen scissors and a steamer are among her favorite kitchen items. Kramer (an Aquarius), namechecks Calzuro clogs, fresh bay leaves and a spice grinder.
The recipes are organized into eight chapters that include “Salady,” “As Good Tomorrow as It Is Today,” “Eggy + Meaty” and ending with “Sweet Treats.” The dishes can be served any night of the week or to celebrate special occasions, notes the cookbook’s cover.
I took Broccoli with Pumpkin-Seed Jazz (a coarse spice-seed mixture) for a spin at a party of food lovers. For the recipe, blanch broccoli florets and cook in a cast-iron skillet until they have “good color;” smother them with the Jazz and a light vinaigrette. “Broccoli is usually so boring,” says a friend, “but this was delicious! Can I have the recipe?” It was simple and it sparkled: Kramer and Hymanson at their word.
Read about Kismet Rotisserie in Studio City in Edible San Fernando Valley’s Winter 2023 issue.
THIS BREAD IS BANANAS
Yep, the whole banana, peel and all. This version is also insanely better than regular banana bread—denser and moister. This recipe is adapted with permission from Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers, by Christine Tizzard (Appetite by Random House, 2021)
Makes 1 loaf
2 overripe, bruised bananas, including peels
½ cup butter, at room temperature
¾ cup sugar
1½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch salt
2 eggs
½ cup buttermilk
1 tablespoon pure vanilla extract
Optional Add-Ins:
½–1 cup chocolate or dark chocolate chips
½ cup chopped nuts and/or seeds
Food 911: Apple slices can keep your baked goods and breads moist. Just cozy up a few slices in a sealed container with any extra baked goods you have to prevent them from going stale too quickly.
Preheat oven to 350°F and line or grease a loaf pan. Bring a large pot of water to a boil.
Peel bananas and roughly chop peels. Simmer peels in boiling water for 5 minutes and then drain; rinse under cold water, and set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, mix butter and sugar together until incorporated, light and fluffy.
In a medium-sized bowl, mix flour with baking soda, baking powder and salt.
Using a blender or food processor, blend bananas, peels, eggs, buttermilk and vanilla.
Slowly beat banana mixture into the butter mixture until incorporated. Beat in flour mixture until combined. Stir in any optional add-ins.
Pour mixture into the prepared pan and bake for about 1 hour, or until a toothpick comes out clean. Keeps for up to 3 days at room temperature, a week in the fridge or 6 months in the freezer.
Living zero waste in any capacity is really about being very intentional with everyday choices. It takes planning ahead for travel, shopping and especially for stocking your kitchen. The following are tips that we have gathered over years of telling inspirational stories of people giving zero waste ago.
1. Meal Planning: Planning is by far the best way to reduce food waste. Plan just a week at a time, check what is in season before you start. (For more tips on this see page 15.)
2. Shop your pantry and fridge first, then the farmers’ markets. If you know exactly what you have, you are less likely to purchase what you don’t need.
3. Buy produce loose, not in bags. Basically, buy only the amount you need.
4. Out of sight; out of mind. Instead of the produce drawers, store quickly perishable items like fresh fruits and veggies with compostable paper towels to absorb moisture in glass containers on the refrigerator shelves in plain view. Use the produce drawers for things like condiments.
5. Make and grow your own, or buy in bulk. There are literally hundreds of recipes for food normally purchased in plastic-ketchup, mayo, salad dressings, etc.
6. Compost, compost, compost! Save vegetable scraps in the freezer for making broth and compost the rest.
7. Use it or lose it! Use slightly bruised and aging produce before it goes bad by making soups, smoothies or preserving. (See page 26 for more ideas.)
A TWIST ON TRADITIONAL Summer dishes straight from the farmers’ market
BY LARRY M cCLEMENTS | PHOTOS BY TAMI CHU
The summer grilling season is upon us and there are few things that scream summertime like barbecue chicken with coleslaw. While some might think barbecuing means grilling meat on a gas grill with barbecue sauce, real barbecue is different entirely. Barbecue traces its roots back to the 1500s in the Caribbean, and involves cooking slowly over smoke.
In modern times, barbecue has evolved. While a smoker is a great tool for making barbecue chicken, any charcoal grill works well. The secret is to simply build the fire on one side of the grill and place the chicken on the other side. Cooking via indirect heat will give the same effect as a smoker. Use a good-quality charcoal and some wood chunks such as oak or mesquite.
As manager of the Wednesday Canyon Country and Saturday Old Town Newhall farmers’ markets, I have access to the most amazing ingredients to make these recipes. I love the chickens available from market vendor Harvest Gathering Farm. While our modern
food system focuses on how cheaply meat can be raised, our rancher focuses on doing it the right way. The animals live a natural life. They live outside with plenty of room and are fed high-quality feed free of corn and soy. The result is chicken like nothing you have ever eaten before.
For our coleslaw, both of our markets host amazing farmers that bring the freshest vegetables. Most of our farmers pick their crops within 24–48 hours of our market. They also grow varieties that taste better but may be harder to grow. Supermarket produce is typically two weeks to two months old, so having access to truly fresh produce at our farmers’ markets makes a huge difference.
Larry McClements is manager of two certified farmers’ markets in Santa Clarita. The Old Town Newhall Farmers Market operates every Saturday and the Canyon Country Farmers Market every Wednesday. Both markets operate year-round, rain or shine. Follow on Facebook or Instagram. NewhallFarmersMarket.com; CanyonCountryFarmersMarket.com
SUMMER COLESLAW
Whether with burgers, ribs or chicken, nothing says summer to me like a side of good coleslaw. The debate over vinegar slaw or creamy slaw continues in many circles. This recipe does a great job of combining both into a slightly tangy slaw with creamy sweetness.
Best of all, this recipe can be easily modified to use whatever is in season. Add in other veggies such as leeks, Brussels sprouts and more if you want to change this up a bit.
Serves 4–6
1 head green cabbage
1 large onion (use red for tangy and sweet white for milder)
3 carrots
1 cup granulated sugar
½ cup salt
1 bunch fresh Italian parsley
For the dressing
1 cup mayonnaise
¼ cup apple cider vinegar
2 tablespoon Dijon mustard
1 tablespoon celery seed
½ tablespoon ground black pepper
3 tablespoon sugar
Slice the cabbage and onions as thin as possible. This can be done by hand or using a food processor or mandoline. Combine in a large bowl. Grate carrots on a box grater. Add to bowl. Add sugar and salt into the bowl and mix well, massaging the sugar/salt mixture into the slaw mix. Allow to sit for 5 minutes.
After 5 minutes, rinse the mixture well under running water, using a strainer if desired. Repeat 2–3 times. Using paper towels, squeeze mixture to remove remaining water. Add chopped parsley and toss to combine. In a separate bowl, combine all of the dressing ingredients and mix well. Once combined, stir into salad and toss.
Place into fridge and allow to sit at least 3 hours and up to 2 days before eating. This coleslaw is delicious as a barbecue side dish or with the Peruvian Chicken recipe on the next page.
EASY FARMERS’ MARKET
PERUVIAN CHICKEN
Summer doesn’t have to mean cooking on the barbie. On one of those rare cool nights, try this easy and delicious baked chicken with pepper sauce. Serve with rice and a salad with avocado, or pair with the Summer Coleslaw on page 13.
Serves 6
1 whole chicken, cut up
For the marinade:
¼ cup lime juice
¼ cup olive oil
6 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoons smoked paprika
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon black pepper
For the spicy cilantro sauce:
¾ cup mayonnaise
1 cup fresh cilantro leaves
2 tablespoons olive oil
1 tablespoon fresh lime juice
3 chili peppers such as jalapeños
2 cloves garlic
½ teaspoon salt
½ teaspoon ground black pepper
To make the marinade: Combine all ingredients in a 1-gallon freezer bag or sealable bowl. Mix well and add chicken. Toss well to coat. Put in fridge for at least 8 hours, up to overnight.
When ready to cook, preheat oven to 425°F. Place chicken on a baking sheet, arranging so pieces are not touching. Bake for 25 minutes, then reduce temperature to 350°. Continue to bake until an instant-read thermometer registers 150° in the breast and 160° in the thigh, about 10–12 minutes. Remove from oven and allow to rest for 5 minutes before serving.
To make the sauce: Combine all sauce ingredients in a blender. Blend on high speed for about 30 seconds. Serve on the side with chicken.
Chef’s note: This chicken can also be cooked on the barbecue if the nights never get cool enough to turn on that oven. Simply preheat the grill to about 425°F. Cook the chicken with the lid closed, flipping about every 5 minutes until it is fully cooked, about 35 minutes.
GETTING THE MOST FROM YOUR MARKET VISIT
BY LARRY M cCLEMENTS
FARMERS’ MARKET MONGOLIAN BEEF
Purchase pre-sliced meat and the freshest veggies from your local farmers’ market and have dinner on the table in minutes. Use whatever vegetables are in season or you have on hand. We always try to include both green and yellow onions. Shredded carrots add great color and taste as well.
Serves 6
2 pounds thinly sliced steak
¼ cup cornstarch
2 pounds fresh vegetables of your choice (we used broccolini, pea tendrils, carrots, yellow and green onions and zucchini)
Olive oil
4 cloves garlic, minced
1 teaspoon powdered ginger
½ cup soy sauce
¼ cup water
¼ cup brown sugar
½ teaspoon each salt and pepper
Place sliced steak in a bowl. Sprinkle with the cornstarch and mix until meat is coated evenly. Set aside.
In a large pan or wok, stir-fry vegetables in olive oil until cooked. You may have to cook in several batches depending on the quantity. Once done, add all cooked vegetables to a large bowl and set aside.
Add about 1 tablespoon of olive oil to pan. Add garlic and stir-fry over medium heat for 30 seconds. Add soy sauce, ginger, brown sugar and water. Stirring constantly, bring to a slight boil, about 2 minutes, before removing from heat to a small bowl and setting aside.
Add 1 tablespoon of olive oil to empty pan and stir-fry beef over medium heat until meat is browned. Add salt and pepper. Do not overcook; the thinner the beef, the quicker it will cook.
Leave meat in pan and add cooked vegetables, toss and then add sauce. Continue to cook over medium heat while stirring to combine everything, about 1 minute.
Serve immediately, alone or with steamed rice.
Our farmers’ markets are brimming with beautiful summer goodness. Produce picked at the peak of ripeness and unique varieties found nowhere else can be purchased every week. Most farmers’ markets operate once a week, so it’s best to have a strategy when visiting.
TIP 1: FIRST AND FOREMOST, DEVELOP A RELATIONSHIP WITH THE PEOPLE WHO GROW YOUR FOOD. Many markets have multiple vendors that sell similar products. Take your time and talk with the folks doing the selling. Most farmers’ markets only sell local produce that is farm direct. So, you are talking to the farmer or someone who works for them.
We recommend shopping around and getting to know all of the farmers who are selling. If someone has peaches, try theirs and try the other farmers’, too. As you get to know the farmers, you’ll form relationships and they’ll tell you not only what’s amazing right then but also what to look for next week, and they can give you recipe ideas, too.
TIP 2: HAVE A PLAN FOR THE MEALS YOU WILL BE PREPARING FOR THE WEEK AHEAD. Twenty years ago, when my family began shopping at farmers’ markets, we would show up without a plan. We would buy what looked good and then go home and try to figure out how to use it in a recipe. We ended up wasting good produce or making needless trips to the supermarket to purchase lesser-quality produce.
Our cooking life became much easier when we sat down as a family for just 20 minutes the night before the farmers’ market. We talked about schedules for the coming week and asked everyone for input on what we all wanted to eat. From that, we identified recipes and made a list of ingredients to get at the farmers’ market.
As the following week rolled around, not only did we know what we were going to make, we had the recipe already on hand. Even better, we had all of the ingredients we needed to prepare an amazing meal at home. We found this helped us to eat better and healthier as a family at home. The quick and easy recipes on theses pages will help you set out with a plan.
TIP 3: Finally, if you’re having trouble finding something at a farmers’ market, STOP AT THE MARKET’S INFORMATION BOOTH, where staff will will be able to tell you who has what. Enjoy the best of the season right now!
With hundreds of certified farmers’ markets throughout California, there is almost always one happening nearby. Find one in your area on our Farmers’ Market Map on page 30. Go out and discover your favorite!
The Summer Table
a gathering of local artisans and goods
Hosted by Boccaccio’s Restaurant
Since 1968, Boccaccio’s Restaurant has been hosting a sophisticated dining experience with spectacular views of the private lake in Westlake Village. The Continental menu emphasizes high-quality ingredients and features a variety of fresh, locally sourced greens in items like the Organic Baby Greens salad, Roasted Beet Salad and seasonal veggies accompanying classic favorites like filet and chicken parmesan. Enjoy one of the seasonal cocktails at the seasonal patio bar or schedule a special event tailored with meticulous attention to detail, in one of the unique dining spaces accommodating a variety of group sizes, ensuring memorable celebrations.
Visit the website to make reservations or email to schedule your next birthday party, wedding rehearsal, shower or private event. Come on in, your table is waiting.
Boccaccio’s Restaurant 32123 Lindero Canyon Rd. #110 Westlake Village Boccacciosrestaurant.com
Events@BoccacciosRestaurant.com
1. Official wines of summer 2022 Santa Rita HillS BReweR-Clifton CHaRdonnay and 2022 Santa BaRBaRa County CuRRan GRenaCHe GRiS both available in the retail store, tasting room bar or on the patio at aGouRa BeeR & wine Co. | 28851 Agoura Rd., Agoura Hills | 818-337-8832 | AgouraWine.com
2. SeaSonal fRuit and VeGetaBle SHaRe family Size faRm Box delivered to home or community drop provided weekly by Good Box oRGaniCS | 818-614-8131 | GoodBoxOrganics.com
3. daily VaRiety of made-fRom-SCRatCH-in-HouSe CookieS available for order or until sold out at SCHatzi JuiCe and SmootHieS | 28914 Roadside Dr., Ste. 105, Agoura Hills | Schatzi.cafe
4. aRtiSan oRGaniC tHRee-day feRmented SouRdouGH Boule, made daily, and a CuStom Sapele and maple wood GuitaR-SHaped CuttinG BoaRd by Random aCtS of BReadneSS | 2214 W. Magnolia Blvd., Burbank | 818-562-7303 | Breadness.com
5. RefillaBle and natuRal BuGGeR off, made with organic witch hazel, vegetable glycerin and a magical blend of oils including citronella, Egyptian geranium, lemongrass and more available in 4-ounCe SpRay and as a Hand-pouRed Soy wax pHtHalate-fRee, Cotton wiCked Candle with 45-hour burn time. Find these and more at pRoStainaBle online or in shop. | 17820 Chatsworth St. #A, Granada Hills | Prostainable.com
6. a VaRiety of SinGle-oRiGin Coffee, roasted medium to dark, in-house in small batches, each with its own story and Laidrey Branded TraveL Mug and high-quaLiTy T-shirTs, all available at either of the Laidrey Coffee roasTers locations in Encino or Tarzana or online. | 18600 Ventura Blvd., Tarzana, and 17034 Ventura Blvd., Encino | Laidrey.com
7. CuStomizaBle date niGHt SuSHi Boat including options like seared Ahi tuna, California rolls, shrimp tempura and more, available at tHe landinG GRill and SuSHi BaR on the lake right next door. | 32123 Lindero Canyon Rd., #109, Westlake Village | 818-706-8887 | TheLandingGrillandSushiBar.com
Photo by Stephanie Helguera Sponsored Content
MOVING FOOD FORWARD
Nonprofit provides a “glean” bill of health for people who are food insecure
WORDS BY BRENDA REES
When Food Forward rescues surplus produce, we’re reducing the greenhouse gas emissions caused by waste in landfills, thus mitigating some of the effects of climate change.
2023 Annual Impact Report
Photo by
The Sundial, John Fernandez, courtesy of Food Forward
“These are beautiful items. This is stuff that we are giving with dignity. It’s not seconds.”
Kristen Johnson
Blue skies above and a soft breeze. A trill of birds from the neighborhood rooftops. The sweet smell of orange blossoms. I am in my happy place—I am out with the trees.
Being a backyard harvest leader for the North Hollywood–based nonprofit Food Forward has been one of my longtime volunteer gigs. Over the past decade, I have learned about and picked fruit that I, the sheltered Midwesterner, never knew existed: persimmons, pomegranates, pineapple guavas, kumquats and sapotes.
I have also met and worked alongside cool volunteers of all ages, swapping food stories as we navigate tree branches with long-handled pickers and avoid falling pomelos. Sometimes I am solo (thanks, COVID!) and sometimes I lead small groups. Other times, I help out with large gleans at the Huntington Library’s gardens, Cal State Northridge and Franklin Canyon Orange Grove, part of the Los Angeles Parks Foundation.
I learned about Food Forward about 12 years ago while researching organizations that welcome kids to participate in service projects. I joined a Food Forward harvest to observe the simple process: pick fruit, put in boxes and deliver to food agencies that support people who are food insecure. It was so simple and satisfied my hatred of wasting perfectly good food.
And this goes to people who need it? Yes!
I was hooked.
Over the years, I have watched the evolution of this nonprofit, which officially started in 2009 as a grassroots “hobby” by food-conscious neighbors.
First came the branded Food Forward harvest boxes. Then, a main headquarters dubbed the Fruit Cave opened. Finally, Food Forward vans hit the streets; today there is even an electric one, dubbed the “Juice Box.”
Food Forward’s reach began in the San Fernando Valley, but soon other areas—like San Gabriel Valley, Long Beach and Ventura County—were added to the mix so homeowners, volunteers and receiving agencies could band together to stop food waste and feed people. In 2023, volunteers harvested at 850 events in Los Angeles and Ventura counties, according to the organization’s 2023 Annual Impact Report.
It was only natural for Food Forward to spread into farmers’ markets (including Encino, Studio City and Thousand Oaks, etc.), partnering with farmers who at the end of the day didn’t want to cart
back unsold fruit and veggies. Volunteers happily take the produce from the farmers.
I sat down with Chief Operating Officer Kristen Johnson to learn how the organization continues to honor its roots of saving fruit, feeding people and partnering with other nonprofits to get the job done.
EDIBLE: Let’s talk numbers! What’s the bottom line?
KJ: Last year, we recovered over 87 million pounds of food and about a million of those came from our backyard harvest and farmers’ market programs. That’s a crazy volume and nothing to sneeze at. A majority of it is done by volunteers. All done by hand. [One pound of produce is just over five servings per the World Health Organization, meaning over 435 million servings of fruits and vegetables were donated to food-insecure communities in 2023.]
EDIBLE: And the other amount came from?
KJ: Our market wholesale recovery—that’s a big expansion for us. We have a team of 18 in our Produce Pit warehouse and have developed relationships with wholesalers at the terminal market and around the area. We do about two million pounds a week of food recovery. Our physical warehouse is in Bell; it’s 10,000 square feet, and about 3,300 of it is refrigerated. So we have a lot of flexibility in what we can take and store.
EDIBLE: What’s it like being in the downtown wholesale market?
KJ: It’s organized chaos. It’s hard to understand what two million pounds a week looks like. To see unsold food not dumped is fantastic. There is a bit of stigma about food recovery, that we’re handing out food you might not want in your fridge, but “it’s OK for someone else.” That’s not the case. These are beautiful items. This is stuff that we are giving with dignity. It’s not seconds.
EDIBLE: What else is on the horizon?
KJ: We want to reinstate corporate volunteer opportunities, something we dabbled in in pre-pandemic times. Our backyard harvest and farmers’ market programs continue to grow; we are expanding into several more farmers’ markets this year.
Overall, we work with about 265 receiving agencies across 13 counties. We are also working on a mapping project to be intentional
about how we are getting food into the areas of highest need and limiting food miles and managing our carbon footprint.
We keep thinking about how we can take things from a place of abundance to a place of need. We work with many organizations in the San Fernando Valley, including MEND (Meet Each Need with Dignity) and Seeds of Hope, West Valley Food Pantry, Bernardi Multi-Purpose Service Center and more.
But Food Forward is an organization that continues to entice young people, students and older, retired people. Our volunteers get to pick their own harvest adventure when it works for them. It’s as often or infrequent as you want.
EDIBLE: Any last words?
KJ: It is a really special thing when after a backyard harvest a person from an agency tells you what they can do with the produce. Sometimes it is served as part of meals for folks in need, sometimes it goes to food pantries and sometimes agencies use the produce to make juice to distribute to their recipients. There is so much dignity in fresh produce.
For more information, visit FoodForward.org.
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.
Photo by Anna Elledge. Ebbs Photography, courtesy of Food Forward
KEEP COOL Help Your Garden Beat the Heat
WORDS BY JENNIFER GAMMONS-MUJICA
PHOTOS BY CAROLE TOPALIAN
In 2020, a three-day heat wave brought dry weather and temperatures over 120°F to the San Fernando Valley. It was dangerous for people. Can you imagine what it did to edible gardens? It doesn’t have to be that way.
A warming trend is the reality of living in the Valley, or most anywhere else these days. But with careful plant selection and growing techniques, you can design your garden to grow in 100°+ temperatures. This will keep it healthy and strong all summer—as mild or wicked hot as it may become in the months ahead. Growing your own food should be a joy, so let’s keep it simple. These three simple steps can help make your summer food gardens more resilient in any weather.
#1 GROW THE HEAT LOVERS!
The most important factor is choosing plants that thrive in temperatures that range between 80° and 100°F. Since most young plants do better with minimal stress, cooler weather spring planting is still your best bet, but for July and August plantings see tips for watering on the following pages. The photos at right include tips for some summer crops that love heat.
#2 SELECT THE BEST LOCATION
The location of your garden bed becomes critical as we head into the summer months. A fruit and vegetable garden thrives on at least 6–8 hours of sunlight. But the blazing late-afternoon sun can be harmful to your garden.
Peppers: Choose milder pepper varieties like bell, banana or poblano and chiles like jalapeño, serrano and even
Corn: Plan ahead for next year: Most corn varieties can withstand heat, and with the long Southern California growing season, succession plantings can be sown from February through early June.
Tomatoes: Roma, yellow pear, San Marzano and small-to-large heirlooms all enjoy summer heat, but cherry tomatoes especially thrive in it. FYI, tomatoes will stop flowering and growing new fruit in temps above the high 90s. Shade the plants when it’s over 95°.
Melons: Watermelon, cantaloupe and honeydew all grow and ripen well in summer heat.
hotter.
Summer squash: Both zucchini and yellow squash do well in hot weather.
Winter Squash: Choose butternut, spaghetti, delicata, ambercup and acorn.
Eggplant: For a globe variety, choose Black Beauty. Japanese varieties also do well in heat.
Beans: Both pole and bush beans do well. (Okra is also good to consider.)
Herbs: Summer is the time to grow annual herbs like basil (Italian sweet, Genovese, Thai). Perennials like oregano, sage, rosemary, lemongrass, chives and mint generally do well through hot summers.
To Shade or Not to Shade?
I recommend a shade cover for tomatoes and peppers when temperatures reach the mid-90s and above. A horticultural shade cover that blocks 30% of the ultraviolet light is sufficient.
Morning sunlight is best. Sunrise through early afternoon are the golden hours for large summer fruits like tomatoes, peppers, melons and winter and summer squash. What area of your yard gets at least 6 hours of sun starting in the morning? That is a great location for your vegetable garden.
Herb gardens can be tucked away almost anywhere in part sun or full sun, except basils. Basil varieties prefer full sun. (See the list above for herbs that grow well this season, and see the tip below about shading gardens with late afternoon sun.)
#3 WATERING SCHEDULES
When temperatures soar up into the 90s and 100s, a consistent watering schedule is the top priority. Otherwise, your soil will dry out, your tomatoes will crack, bugs will visit and your tomato crop will go to the birds, literally.
Do you hand-water your garden with a hose? Be prepared to water it in the morning and again before lunch during heat waves of 95°F and higher. Be careful to water just the soil and roots. Spraying your plants’ leaves, stems or other parts with water in intense sun can scorch the leaves and dry up precious fruit blossoms.
A slow-drip irrigation system is often the best solution. Not only does it conserve water,
Mulching Keeps Soil Moist and Cool
but if you install a “smart” irrigation system (controlled from your phone or computer), you can schedule watering times through summer vacations or respond quickly when you learn that hot winds and high temperatures have hit and water your garden immediately. Drip irrigation water lines should be placed right on the soil. Use ¼-inch drip lines or ½-inch Netafim with drip holes every 6 inches, placed in rows 8 to 10 inches apart for dense planting. Here’s a sample irrigation schedule, based on temperature.
Temp. Times/week Mins. Time of Day
Up to 70s 3 10–15 morning
Up to 80s 4 (every other day) 10–15 morning 90–95 7 15–20 morning 95–100+ 7–14 10–15 morning and midday*
*Depending on your garden’s sun exposure
Notes: For extreme heat waves over 100°, shade your garden and water daily for 10 minutes every four hours, for example at 6am, 10am and 2pm.
Remember to follow your local water authority’s guidelines and adjust accordingly.
Use compost or high-quality organic soil as mulch. If needed, apply a ½- to 1-inch layer once a month to protect plants from intense heat. Do not use wood chips, as they may have been treated with chemicals and can pull nitrogen from your soil. Compost is your best mulch.
Jennifer Gammons-Mujica (Farmer Jen) has grown urban food gardens in Southern Nevada for over 15 years. She brings her expertise in gardening in the hot desert climates to our local community and now works as a seed-to-table garden educator for MUSE Global School in Calabasas. Learn more at FarmerJenOrganics.com and contact her at FarmerJen@farmerjenorganics.com
Sips and Spoonfuls Life is Sweet at Tang & Java Gelato and Coffee
WORDS BY CHELSEE LOWE
When you ask Diana Lua what initially inspired her to make gelato, she’ll point to her children. She has four boys between the ages of 12 and 17, and when her twins were diagnosed with autism, she became even more attuned to her family’s physical and emotional needs.
“If you are a mother of children on the spectrum, you celebrate little wins,” Lua says. “We like to celebrate by eating ice cream, but one day I went to the store to grab a tub and saw all the ingredients, preservatives and artificial flavor and coloring in the ice cream at my local store, and I almost dropped that box. I know they wanted it, but it was too much sugar.”
Determined to make a healthy swap instead of avoiding sweet treats altogether, “I went home immediately and told my husband about opening a gelato and coffee shop,” she says.
The shop would sell clean eats and good coffee and be an inclusive haven—a place where her sons could be themselves and so could all other community members.
And she had the culinary confidence to do so. After immigrating to the San Fernando Valley from the Philippines years ago, she took cooking courses so she
knew her way around a kitchen. She even took specific classes in making gelato.
Tang & Java debuted in 2021 in Woodland Hills, in a typical Valley strip mall on Ventura Boulevard.
Sandwiched between a nail salon and a donut shop, the store is named for China’s King Tang of the Shang Dynasty, who introduced Marco Polo to a dessert-like ice cream made with buffalo milk and rice and frozen on top of the mountain, she explains. “Java in Indonesia was the first region to grow coffee commercially in the 1600s.”
While the space may be petite, with seating for about a dozen people, the menu is mighty. There are 16 flavors of seasonal housemade gelato and sorbet options available on any given day. When I visited, the choices ranged from a dairy-free kiwi and strawberry to a Hokkaido cheese flavor (made with Japanese cheese that’s on the sweet side). Lua’s ube gelato, made with fresh purple yam, is a beautiful pastel purple and deliciously creamy.
Lua’s specialties, which represent different cultures in her community, include the Halva Me, with a fior di latte gelato base (made with fresh milk, heavy cream
and sugar) and topped with tahini, halva (a traditional Middle Eastern confection), pine nuts and sesame brittle; and the Latin-leaning Ole Ole, a mango sorbet adorned with tajin, chamoy and tamarind.
Halo Mix, a blend of nata de coco, kaong fruit, ube, jackfruit and crispy rice, topped with leche flan, is an invitation into her culture, a twist on the icy Filipino dessert halo-halo. While the treat is traditionally made with evaporated milk and ice, her version uses her fior di latte gelato as the base.
“I wanted to capture food for everyone,” Lua says when asked about her signature treats. “And I’m using simple ingredients that you know, that you can pronounce, and no preservatives.”
Since Lua often procures her goods from the Saturday morning Calabasas farmers’ market or local farms, the season impacts her gelato-making. Some items, like durian and jackfruit, she hunts for at grocers like Ranch 99 and Island Paradise. The treasures she finds dictate her menu.
“Everything changes,” she says. “If ube is available, I make ube gelato. If it’s fig season, I’ll mix mascarpone and figs. Wherever I can get very good ingredients, that’s what I use with my gelato. I really pour my heart into it because I want to give people something different. And once you taste it, you can tell the difference.”
As for the Java part of the shop’s name, there’s an inspired menu of specialty coffees and lattes with drinks like Golden Turmeric latte, espressos and matchas. Lua makes the coffee drinks with
beans locally roasted to her specifications. There are also non-coffee drinks, like the Hawaiian Island Refresher, with guava, strawberry and basil.
A Sunday-only treat includes Bibingka, a Filipino baked rice cake served in coconut leaves. You can also order poffertjes, Dutch treats that resemble small, fluffy pancakes.
Lua does more than support her customers’ cravings; she also supports the community. Nearly every month Tang & Java hosts a fundraiser for a local school or organization.
And Lua is more than happy to give back. Life is sweet when we lift one another up, she says.
Chelsee Lowe is a San Fernando Valley–based contributor who specializes in writing about food, travel, parenting, culture and design. When she needs a break, she goes on solo outings around the Valley for lattes or burritos.
567 S. Lake Ave., Pasadena TenThousandVillages.com/Pasadena
Diana Lua’s inspiration to make great low-sugar gelato came from her family’s needs for healthier treats.
FOR A WINTER FLAVORLAND preserve the flavors of summer
WORDS AND PHOTO BY CYNDI BEMEL
Preserving the bounty of the harvest season is a tradition as old as agriculture itself. From the humble beginnings of root cellars to the modern marvels of vacuum sealing, the art of food preservation has evolved to ensure summer’s flavors can be enjoyed long after the last tomato has been plucked from the vine.
This user-friendly guide explores the easy techniques of freezing and drying. Whether you’re a seasoned foodie or a kitchen novice, it will add to your knowledge and skills to transform your garden’s abundance into pantry staples that delight your taste buds throughout the year.
FREEZING
Freezing is the superhero of food preservation, effortlessly locking in the flavor of fruits and vegetables while maintaining the integrity of your favorite ingredients with minimal effort. Most fruits and vegetables will maintain their quality for eight to 12 months when properly frozen.
Fruit and Vegetables
1. Preparing: Wash your produce thoroughly in cool running water. For vegetables, peel, trim and cut them into uniform pieces. Fruits can be sliced or frozen whole.
2. Blanching: Blanching is crucial for preserving the color, texture and nutritional value of vegetables. Submerge them in boiling water for a brief period—typically 1 to 3 minutes—then quickly transfer to an ice bath to halt the cooking process. (Using a steamer basket makes getting the veggies out easier.) Fruit doesn’t need to be blanched unless you’re removing the skin, then it’s just a quick dip in boiling water.
3. Packaging: Once blanched and cooled, pack your fruits and vegetables snugly into special durable freezer bags or freezer containers (no larger than a half-gallon is best since food will freeze faster and more evenly). Leave approximately ½–1 inch headspace to allow for expansion as they freeze.
4. Freezing: Place your packed items in a freezer bag in a single layer for optimal freezing. Or freeze on a baking sheet lined with parchment paper or silicone sheet liner. When frozen, place the fruit or veggies in an airtight container.
Note: For those who love the idea of homemade jam but shy away from the traditional canning process, freezer jam is a game-changer. With special freezer pectin and the recipe that’s included in the box, you can enjoy delicious jam for up to a year with minimal effort. After freezing, just thaw in the refrigerator before spreading on toast or making pastries for a taste of summer anytime.
Herbs
Frozen herbs are usually unsuitable for garnishes because they become limp when thawed, but freezing is the best preservation method when herbs are going to be used in soups, stews and sauces. You can pick the leaves anytime during the season to dry, but they will have the most intense oil concentration and aromatic flavor when the flower buds first appear and haven’t fully opened. Wash leaves on the stems under cool running water and pat dry with paper towels.
Three ways to freeze herbs:
1. Put completely dried herbs in a freezer bag container (see instructions below).
2. Put a single layer of fresh-picked herbs on a pan and place in a freezer. When they’re frozen solid, pack them into airtight containers.
3. Chop washed herbs and put 1–1½ tablespoons of herbs into the cube of an ice cube tray; fill with water and freeze. Once frozen, put the cubes into an airtight container and pop them back in the freezer.
DRYING
A time-honored technique, drying concentrates the flavors of herbs, fruits and vegetables, ensuring their longevity without refrigeration.
Air-Drying: Airflow is key to drying. For hearty herbs like rosemary, sage and thyme, bundle the stalks together with twine and hang them upside down in a well-ventilated area away from direct sunlight. High-moisture herbs like basil, oregano, tarragon and mint can be placed in a paper bag with the stems poking out. Punch holes for airflow and hang, allowing them to air-dry until they crumble at the touch, about a few weeks.
Microwaving: In a pinch, the microwave can expedite the herb-drying process. Arrange them in a single layer between two paper towels and microwave on high for 1 minute (with a wattage rating of 1,000 or less). Leaves should crumble off the stem. If
they’re not dry, continue in 30-second increments until they are brittle and dry.
Dehydrating: Investing in a dehydrator streamlines the drying process, providing consistent heat and airflow for optimal results. Arrange sliced fruits, vegetables or herbs on the trays in a single layer, adjusting the temperature and time settings according to each ingredient’s specific requirements. Store the dried ingredients in airtight containers for up to a year. It’s also easy to make fruit leathers and meat or fish jerky by placing a silicone sheet or parchment paper on the screens in the dehydrator.
Note: Gas/electric ovens are not recommended for drying because the temperature needs to be maintained between 95°F and 115°F over long periods, and most ovens run too hot.
One last thing: Remember to label all containers with the ingredients and date. You think you’ll remember what’s in them, but likely you won’t.
The art of preservation is a journey of experimentation and discovery, filled with trial and error and the need for patience. Whether you prefer savory or sweet, there’s a preservation method just waiting for you to try.
So roll up your sleeves, embrace the alchemy of preservation and embark on a culinary adventure that celebrates the flavors of every season and stocks your pantry with a treasure trove of preserved delights. Go ahead, dive in and enjoy the delicious rewards of your preservation efforts.
Bemel has compiled a list of helpful resources and recipes. To access them, visit EdibleSFValley.com.
Cyndi Bemel possesses a diverse repertoire of storytelling abilities in 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.
Homemade FRUIT LEATHER
BY CYNDI BEMEL | PHOTO BY TAMI CHU
1.
Start by choosing a ripe fruit. Many different types will work, and if it’s a little overripe, that can yield an especially tasty leather. You can use frozen fruit as well.
2.
Wash the fruit thoroughly and remove any peels, cores, stones and seeds. If using frozen fruit, ensure it is thawed before proceeding.
3.
Place the prepared fruit in a blender and blend until smooth to make a purée. If desired, add agave, honey, dates or maple syrup for extra sweetness, and a lemon or lime can be added to help boost color and flavor.
4.
Line a dehydrator tray with parchment paper or a silicone sheet. If baking in an oven, line an 11- by 17-inch baking sheet with a silicone mat or parchment paper. Avoid using wax paper, which melts when heated, or foil, which will cause the leather to stick.
5.
Pour the fruit purée onto the prepared surface, spreading it evenly to about ⅛-inch thickness. Tap the baking sheet on the counter a few times to get the mixture to distribute evenly.
6.
Place the tray in a dehydrator or the baking sheet in an oven preheated to 150°F (or the lowest temperature setting and convection setting if available) for approximately 6 to 12 hours. Check periodically for doneness. The fruit leather should be dried and not too sticky in the center. Avoid over-drying, as it can become brittle. Allow the fruit leather to cool to room temperature to firm up.
7.
Gently peel the leather off the parchment or silicone sheet and cut it into strips or squares. If using parchment, keep it attached and wrap the fruit leather with the parchment facing up.
8.
Store the fruit leather in parchment paper or plastic wrap, in an airtight container or in a zip-top bag at room temperature for up to 1 month. For longer storage, refrigerate for up to 6 months or freeze for up to 1 year. Thaw overnight in the refrigerator before consuming.
FARMERS’ MARKET GUIDE
TUESDAY
1 Glendale Gateway Certified Farmers’ Market
Tuesday 10am–2pm 801 N. Brand Blvd., Glendale SupportingArms.org/events.html
5 Pasadena Certified Farmers’ Market Tuesday 8am–noon Villa Parke Center, 363 E. Villa St., Pasadena PasadenaFarmersMarket.org
WEDNESDAY
6 Canyon Country Farmers’ Market
Wednesday 4–8pm 18410 Sierra Hwy., Santa Clarita CanyonCountryFarmersMarket.com
7 Heart of the Canyons Farmers’ Market Wednesdays 4–8pm 9666 Foothill Blvd., Sunland @hotcfarmersmarket
8 The Oaks Farmers’ Market (Exclusive Community Market) Wednesday 2–7pm 25464 Prado De Las Flores, Calabasas @ccfminc
9 Northridge Farmers’ Market & Family Festival 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
This list was updated June 2024 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
FOR SAN FERNANDO VALLEY, SANTA CLARITA AND PASADENA
SATURDAY
20 Agoura Hills Farmers’ Market at Whizin Market Square
41 Sanchez Produce 16230 Sierra Hwy., Santa Clarita @Sanchezproduce Cash only
42 Tapia Bros. Farm Stand 5251 Havenhurst Ave., Encino @tapiabrosfarm
South Central Farmers CSA Various pickup and delivery options SCFCoop.SouthCentralFarmers.com
Good Box Organics
Various pickup and delivery options GoodBoxOrganics.com
SUMMER NECTARINE SALSA
By Samantha Sirota, founder of Good Box Organics— connecting farmers
and families since 2010.
This salsa recipe has a sweet twist from the inclusion of summer stone fruits. Mango nectarines are my first choice, but any white or yellow peaches or nectarines or firm plums will work too.
The blend of sweet, tangy, salty and umami creates a soiree of flavors that is perfect for any summer gathering. Don’t underestimate the power of a touch of vinegar in your salsa— it’s the secret ingredient that helps the flavors come alive.
While delicious on its own with chips, this salsa is also the perfect accompaniment to grilled meats, seafood or as a topping for tacos.
Makes about 4 cups salsa
2 nectarines, pitted and chopped
1 large heirloom or red tomato
½ medium red onion or spring onion, finely chopped
½ bunch cilantro, chopped
1 clove garlic, minced
½ teaspoon kosher salt
Juice of ½ lime or tangerine
¼ teaspoon white vinegar
1 pinch freshly ground black pepper, or more to taste
In a bowl, add the chopped nectarines, tomatoes, onion and cilantro and give a gentle toss.
Sprinkle salt, citrus juice, vinegar and pepper on top and toss again.
Refrigerate for at least 5 minutes, or even a few hours, to let the flavors meld.
Adjust to taste with salt and pepper or some extra lime or tangerine juice before serving.
