Spring 2020 Issue: Connections

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ISSUE 72 • SPRING 2020

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

CAMARILLO • FILLMORE • MOORPARK • OJAI • OXNARD • PORT HUENEME SANTA PAULA • SIMI VALLEY • THOUSAND OAKS • VENTURA • WESTLAKE VILLAGE EdibleVenturaCounty.com

MEMBER OF EDIBLE COMMUNITIES

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Edible Ojai & Ventura County

Set a Bigger Table

Foods that restore the planet A Bissell family gathering. Stinson Beach, CA. ERIC BISSELL Š 2020 Patagonia, Inc.

When we get together with friends and family, we enjoy each other’s company over good food. But these moments can be meaningful in other ways, too. By choosing thoughtfully sourced organic food, we can help save our home planet. Food that regenerates the earth through better farming, fishing and ranching allows us to set a bigger table. A table that provides cleaner air, land and water, protects endangered species, and contributes to the fight against climate change. In other words a table big enough to feed future generations.

To learn more visit us at patagoniaprovisions.com

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CONTENTS

4 EDITOR’S LETTER 6 EDIBLE NOTES

6 New Life for Historic Peirano’s

8 Sweet-O for Keto

11 TASTES LIKE SPRING

SPRING 2020

28 GROW BIZ

COVER

Cultivating the Future

BY LESLIE BAEHR

Photo by Jess Starwood, this wild salad encompasses Indigenous flavors and a gourmet look at invasive weeds. See page 18 for more.

32 DIY

True Colors

BY MADELINE CROZIER

16 EDIBLE EXCERPT

35 EDIBLE INFLUENCER

A Taste of Ojai

Magic Soil

BY CHEF ROBIN GOLDSTEIN

BY TAMI CHU

18 INDIGENOUS FLAVORS

40 DINING GUIDE

“Sunset before the harvest” courtesy of Ventura Seed Company. See page 24 for the story.

18 Chumash Foodways

PHOTO ON THIS PAGE

BY JULIE TUMAMAIT STENSLIE

22 Eat the Weeds

BY JESS STARWOOD

24 FIELD NOTES

High Hopes

BY BONNIE RUBRECHT

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42 SOURCE GUIDE 44 EVENTS CALENDAR 46 FARMERS’ MARKETS AND CSAs 48 THE LAST BITE

Cherry Tart “Facon” Crème Brulee

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EDITOR’S LETTER “There can be no life without soil and no soil without life…”

—Charles E. Kellogg, soil scientist

O

ne of my favorite things about spring in Ventura County has always been the two or three months of lush green hills surrounding each city. It is an extended moment of forgetting that our rainfall average is less than half of the United States’ annual rainfall and our sunny days outnumber the national average by half.

Last year, around this time, while walking through those gorgeous slopes, my mom said to me, “I am storing the green in my heart to keep me through the brown.”

It stuck with me.

Spring is a time of awakenings: fresh buds in the garden; new exciting vegetables and fruits at the markets; Ojai Pixies everywhere, even here (see page 16); loads of eggs (see page 11); and lots of adorable baby animals. It is a season of fun holidays: Earth Day; Passover and Easter; Mother’s Day; International Women’s Day; Holi Festival and April Fool’s Day. And it is time to be outside connecting with the earth, with the true sources of our food and with each other. Our stories in this issue reflect the connections we all need. From a local Chumash Elder, we hear about how we can reconnect with Mother Earth and have a small taste of a slower life (page 18). From a local farm, we learn about how regenerative practices of connecting agriculture back into a cycle of symbiosis can heal the land (page 28). From hemp farmers, we see how it really does take the whole community to move forward toward economic possibilities (page 24).

In this fresh season, my hope is that we can all embrace the beautiful things that surround us, especially those delightful shared meals, and store them up to keep us through the brown.

Happy eating,

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Ojai & Ventura County

publisher & editor

CELEBRATING LOCAL FOOD & DRINK, SEASON BY SEASON

Tami Chu

copy editor

Doug Adrianson

design

Cheryl Koehler

contributors

Leslie Baehr • Tami Chu Bree & Jaron Gugliuzza Robin Goldstein • Anne Kallas Bonnie Rubrecht Jess Starwood Julie Tumamait Stenslie

photographers

Viktor Budnik • Tami Chu Mariah Green Stephanie Plomarity Jess Starwood

advertising

805-622-9355 ads@edibleventuracounty.com

subscriptions

EdibleVenturaCounty.com info@edibleventuracounty.com

contact us

Edible Ojai & Ventura County 2470 Stearns St. #142 Simi Valley, CA 93063 805-622-9355 info@edibleventuracounty.com Founded 2002 by Tracey Ryder and Carole Topalian, Edible Ojai & Ventura County is published seasonally, four times a year. We are an advertising- and subscriber-supported publication, locally and independently owned and operated and a member of Edible Communities, Inc. Distribution is throughout Ventura County and by subscription for $28 per year. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and let us know.

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EDIBLE NOTES

NEW LIFE FOR HISTORIC PEIRANO’S

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entura’s Peirano’s Market and Delicatessen, situated on the historic Figueroa Street Plaza across from the San Buenaventura Mission, offers beautiful views and outdoor seating, with an emphasis on local goods and homemade food.

The new venture, which officially opened Oct. 15, 2019, is proving a popular gathering place with its Linda Jordan and Jim Rice show off a couple of the specialties available in the recently opened Peirano’s winning formula, according Market and Delicatessen in downtown Ventura. to owners Linda Jordan and Jim Rice, partners both professionally and personally.

According to Rice’s daughter Shanon Rice-Johnson, who serves as the menu until the fire, when he joined Jose Andrés’ World Central director of operations and events, the food offered differs from the Kitchen—the project took longer than originally anticipated. many craft beer establishments that dot the downtown Ventura area, Now, though, “Peirano’s is a place to congregate and enjoy our with its focus on unique tastes and specialty dishes. beautiful city,” Jordan says.

“We are going to introduce you to products you can’t get just The deli, situated behind the market, features a variety of sandanywhere, both in our market and on our menu. Our Calabrian chili wiches, salads, specialty crostini and charcuterie boards to start. butter is our signature spread on our Italian sandwich and makes it There is regular music on the patio, daily pasta dinner menu items unique from all others,” Rice-Johnson says. “All of our dressings and with vegetarian and gluten free options and family dinner specials on sauces are made right here, by our staff.”

Fridays. Rice and Jordan say they also offer a full catering menu and Rice explains that the market offers imported Italian, domestic local delivery and plan to add more musical events.

Italian and local goods in keeping with the origins of the historic The market greets visitors coming in from Main Street with an building. Peirano’s opened in 1877 in the first commercial brick array of baked goods, imported and local olive oils, local Blue Ridge building in Ventura as a grocery and general store operated by Alex honey, specialty pasta, imported canned tomatoes and other goods, Gandolfo. In 1890, Gandolfo’s nephew Nick Peirano took over the dairy and local produce as available. store, which was operated by the family until the late 1980s. It then became a restaurant. But by 2016, the building adjacent to Mission Peirano’s Market and Delicatessen Park was empty.

204 E. Main St., Ventura, Jordan and Rice, who have been a couple for more than six years, 805-628-9028; DeliVentura.com decided then to take on the challenge of creating a market and restau—Anne Kallas rant in one of their favorite spots.

While early reports about the project were greeted enthusiastically Anne Kallas is a prolific freelance writer focusing on Ventura County. A fan of local, seasonal produce, she is the farmers’ market segment contributor for the by the community, the Thomas Fire put a damper on things. Between LIVE 805 show on KVTA 1590AM. She lives in Ventura and is a former columnist, personal losses, which took time to process, and the business loss of writer and copy editor for the Ventura County Star. local chef Tim Kilcoyne—who had originally signed on to oversee

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EDIBLE NOTES

SWEET-O FOR KETO

B

Stone Chocolates 805-336-1322 stonechocolates@gmail.com.

—A.K.

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Photos by Viktor Budnik

arbara Delgado of Ventura just wanted a sweet treat while following the widely popular Keto Diet. But everywhere she looked, she was disappointed. Nothing that was touted as a healthy sugar substitute tasted good. So, she decided to investigate the problem.

After an exhaustive process of tinkering and tasting, she came up with a winning formula, which she now grinds and tempers in her own kitchen and sells at Palermo’s Coffee, Gelato and Gifts in downtown Ventura.

“It just seemed like there weren’t very many options for chocolate without sugar. I looked into how to do it myself, and it’s a huge ordeal. So, I thought, ‘If I’m going to go through all of that trouble, I might as well sell it,’” Delgado says.

She took advantage of the 2012 California Homemade Food Act, which allows people to produce small batches of goods in the home and sell them. To be eligible, Delgado says she had to have her home kitchen inspected by Ventura County officials for cleanliness and safety.

The mother of two—Violet, 17, and Russell, 13—was a geologist by training and a partner with husband Miguel Delgado in his optometry business until it closed. She is also an enthusiastic cook.

“I just spent months of trial and error,” she says. “For sweetening, I turned to stevia, xylitol, erythritol. Those are all sugars that do very little to raise blood sugar. Those were the ones I preferred because they’re most natural. I spent time mixing them together to create the right ratios and the right flavor that tasted most like sugar.”

She buys raw cacao nibs, roasts them and “then I grind everything in a stone wheel grinder.” She says the name for her product doesn’t come from the process, but rather is the maiden name of her grandmother, Louise Stone Lund.

So far, the Stone Chocolates line includes chocolate peanut butter (both milk chocolate and dark), dark and milk chocolate-only bars, and milk chocolate with pistachios and dark chocolate with almonds.

Barbara Delgado makes sugar-free chocolate that actually tastes good.

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La Dolce Vita 1901 RESTAURANT

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Preserving the magic of childhood in Ojai’s beautiful East End.

75 years of

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TASTES LIKE SPRING

CRACKING THROUGH EGGCENTRIC MYTHS

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or a number of years, eggs have had a bad rap. We were told that eggs were loaded with cholesterol. Newer studies have shown that while eggs do contain cholesterol, there is no link shown between egg intake and heart disease risk.

Then we spent decades hearing that we need less fat in our diets, so many began to separate out the “fatty” and cholesterol-rich yolks to consume only egg whites. While it is true that egg whites are low in fat and calories, they are also low in nutrients, containing 90% water, 10% protein and bits of vitamins. The golden yolk, on the other hand, carries the bulk of the benefits—vitamins and minerals that support bone health and immune function and carotenoids that are helpful for healthy vision and reducing inflammation. And as we are learning lately, good natural fats are actually helpful for brain health.

Eggs have been a basic part of the human diet for thousands of years. It is only in the last several decades that egg consumption has been separated from its season. Like many animals, poultry tend to propagate during the spring. As any small farmer or backyard chicken wrangler can attest, winter is very lean on eggs, even in mild-climate Ventura County.

It is actually the amount of daylight hours that determine how prolific a hen will be in her egg production so most egg farmers, organic and conventional alike, use some form of artificial lighting to lengthen the winter days. Light supplementation began to be used commercially around 100 years ago and has given us winter eggs ever since.

Traditional egg recipes, found in many an old cookbook, typically include a variety of vegetables only available in the spring. In fact, the favorite holiday treat of eggnog, which historically contained alcohol, was developed as a natural method of preserving the spring and summer abundance of eggs for the winter months.

As we dive into spring, we thought it would be fun to try out some recipes provided by Bree and Jaron Gugliuzza of the Royal Egg Café that help to use up some of the surplus of eggs coming. Check out some of the local Facebook groups and CSAs to find your nearest egg supplier. There is nothing quite like an egg freshly collected.

Worth noting: Hens lay (and discard) eggs regardless of the presence of a rooster, making unfertilized (and therefore non-viable) eggs a good ethically sourced food rich in protein for vegetarians.

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CRISPY CRAB CAKES WITH HOLLANDAISE SAUCE Whether for breakfast, dinner or a midnight snack, these crunchy flavor-packed croquettes are a hearty treat. Serve as a gourmet Eggs Benedict and pair with a local oaky Chardonnay or vibrant Pinot Gris for a perfect spring feast.

CRAB CAKES Yields approximately 8 large cakes 1 tablespoon favorite cooking oil 1 small red onion, small-diced

Homemade Old Bay Seasoning

1½ cups celery, small-diced

1 tablespoon ground bay leaves

1 red bell pepper, small-diced

1½ teaspoons dry ground mustard

¼ cup minced parsley

1½ teaspoons black pepper

1½ teaspoon drained capers

1 teaspoon paprika

1½ teaspoons Old Bay Seasoning (recipe at right)

1⅔ teaspoon ground celery seeds

½ teaspoon Tabasco sauce (or use local Original Charman sauce)

½ teaspoon each nutmeg and ginger

1⅓ teaspoons sea salt

1 teaspoon organic Worcestershire sauce

⅛ teaspoon each cloves, mace, cardamom, allspice

2 eggs, beaten lightly

¼ teaspoon crushed red pepper flakes

1½ tablespoon Dijon mustard

Whisk together and store in 2 ounce Mason jar.

½ cup mayonnaise 1½ cups breadcrumbs ½ pound fresh crab meat 1½ cups panko crumbs, for outer crust Favorite cooking oil for frying cakes

In a hot pan, add 1 tablespoon oil. Then add onion, celery, bell peppers and sauté until translucent. Turn heat low, then add parsley, capers, Old Bay, hot sauce and Worcestershire sauce and cook for 3 minutes. Transfer to a small sheet pan or plate and chill completely in refrigerator.

In large bowl combine eggs, Dijon, mayonnaise, breadcrumbs and crab meat; mix well.

Add chilled ingredients. Mix well. Portion with ice cream scoop (or ⅓-cup measuring cup), shape with hands into disks, then coat with panko crumbs. (To make ahead: Transfer the coated cakes to airtight container and use parchment paper to stack. Store in refrigerator for up to 3 days. Label and date. Freeze up to 3 months.)

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To pan fry, use 8-inch skillet over medium heat. Add about ⅛ inch of favorite cooking oil. Once oil reaches 325°F, drop crab cakes in 2 at a time. With slotted spatula, flip cakes after 3 to 4 minutes. Cook for an additional 3 to 4 minutes on the other side, or until golden brown and crispy.

Once cakes are golden brown and crispy on both sides, remove from oil with a slotted spatula and place onto paper towels to absorb the excess oil. Let rest for 5 minutes on the paper towels prior to eating.

Serve topped with poached eggs and hollandaise sauce.

Poached Eggs In a saucepan with barely simmering water, gently slide cracked egg into water. When egg whites are no longer translucent, (or about 3-4 minutes), scoop egg out of water with fine-mesh strainer or slotted spoon. Gently place egg on dish. Serve immediately.

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HOLLANDAISE SAUCE This versatile sauce is a must-have for the gourmet home chef’s repertoire. It can be served over a variation of eggs Benedict, as shared here, or a wide variety of proteins and vegetables. Try it on poached salmon; seafood croquettes; grilled asparagus, cauliflower, broccoli or Brussels sprouts; corn cakes; scrambled egg sandwiches or even fresh blanched green beans. Once mastered, it can be made in a matter of minutes and be an endless source of flavor experimentation.

Jaron and Bree Gugliuzza met in culinary school where they bonded over their love for cooking and baking. They realized how passionate they were about creating gourmet breakfast dishes using organic, high quality ingredients and felt the need to spread the love by opening their very own breakfast café (The Royal Egg Café) in Westlake Village. They have two beautiful daughters, Emilia (3) and Annabelle (1).

Makes approximately 1 cup 3 large egg yolks ⅛ cup cold water Juice of 1 lemon ½ teaspoon sea salt (or to taste) Pinch cayenne pepper ½ pound melted clarified butter Combine egg yolks and water in a medium mixing bowl. Over a medium sauce pot halfway filled with boiling water, place bowl with egg yolks and beat vigorously with a whisk until eggs are very fluffy and airy. Turn off heat.

Add lemon juice, salt and cayenne pepper and rapidly whisk in butter, pouring in a very slow stream. If hollandaise gets too thick and looks like it might break (curdle), whisk in 1 tablespoon of cold water.

Serve immediately.

Chef’s Note: Hollandaise sauce often seems out of reach for the home cook, especially with the potential for breaking or curdling. But really, it is all about the yolks: Cook them just enough to carry the butter, but not so much that they scramble. One of the best tips is to keep it warm—not hot—and be aggressive with the whisk.

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CARROT ZUCCHINI MUFFINS It is always a good time for a muffin, especially one so full of healthy goodness.

Try a one-to-one substitution of gluten free flour for those who are sensitive.

These muffins can also be frozen for on-the-go snacks throughout the week.

Makes approximately 16–20 muffins

⅔ cup melted coconut oil ⅓ cup vegetable oil 1¼ cups brown sugar 1 teaspoon vanilla extract Zest of 2 lemons 4 eggs, lightly beaten 2 cups all-purpose flour (try Roan Mills heirloom) ¾ teaspoon salt ½ teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 2 cups grated carrots 1 cup grated zucchini

In medium mixing bowl, combine flour, salt, nutmeg, cinnamon, baking soda and baking powder. Mix well. Slowly add dry mixture to oil and sugar with the mixer on low until incorporated. Fold in carrots and zucchini. Cover and let batter rest in refrigerator overnight.

When ready to cook, preheat oven to 425°F. Fill lined muffin pans with chilled batter to ⅔ full.

Place pans on middle rack in oven and reduce temperature to 325°. Bake for 15 minutes. Rotate pans and bake for another 15 minutes, or until golden brown and risen.

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Photo by Mariah Green

In a mixer with whisk attachment, cream coconut oil, vegetable oil and brown sugar until fluffy. Add vanilla and lemon zest; mix until well incorporated.

Add eggs 1 at a time, mix lightly.

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EDIBLE EXCERPT

From

A TASTE OF OJAI

Flavors of the Valley Cookbook

BY CHEF ROBIN GOLDSTEIN PHOTO BY ANDREA RUSSELL PHOTOGRAPHY “Early spring, when the aroma of orange blossoms permeates the air, is a particularly lovely time to visit. It’s indisputably intoxicating! The temperature is perfect from March to May, and winter’s rainfall makes everything green in the mountains and along the hiking trails. It’s the time of year when this tiny delectable fruit, the Ojai Pixie, is in season. You see them everywhere, served in and on everything.”

SPRING CITRUS SALAD Serves 4 1 shaved fennel bulb 4 shaved asparagus spears 2 radishes, sliced thin Citrus-Thyme Vinaigrette (recipe included) 4 Ojai Pixie tangerines, sliced 4 cups greens (see note) Chopped pistachios, for garnish

Citrus-Thyme Vinaigrette Makes about 1 cup 4 tablespoons white wine vinegar ¼ cup fresh tangerine juice 1 tablespoon minced shallots 2 teaspoons tangerine zest 1 teaspoon fresh chopped thyme

Toss shaved vegetables lightly with a few teaspoons of Citrus-Thyme Vinaigrette, and toss the salad greens with a bit of dressing as well.

2 teaspoons honey

Divide the salad greens among 4 chilled plates; add vegetables and sliced tangerines. Garnish with chopped nuts.

2 teaspoons orange blossom water

Chef’s Note: A mandoline is best for shaving vegetables, but if you don’t have one try using a large peeler or cheese plane. Before assembling the salad, place approximately 4 cups of assorted fresh salad greens such as arugula, Little Gems or baby lettuces and seasonal herbs in a large bowl.

Drizzle some of the vinaigrette over the greens, letting most of it run down the sides of the bowl. Gently toss the greens with your hands. This tong-free method avoids overdressing or bruising the salad leaves. Top with your salad ingredients just before serving.

2 teaspoons Dijon-style mustard ½ teaspoon Himalayan pink sea salt ¼ teaspoon ground black pepper ½ cup olive oil In a small bowl whisk together vinegar, juice, shallots, zest, thyme, honey, mustard, orange blossom water, salt, and pepper. Gradually whisk in olive oil until well blended.

This will keep for 1 week in the refrigerator.

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

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Edible Ojai & Ventura County

EARTHTRINE FARM B.D. Dautch & Family Est. 1986

Go Wild, Eat Weeds

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INDIGENOUS FLAVORS

CHUMASH FOODWAYS Our Area’s First Cuisine

BY JULIE TUMAMAIT STENSLIE

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Edible Ojai & Ventura County

Editor’s note: We respectfully invited Chumash Elder Julie Tumamait Stenslie to share a look at indigenous culture in the Ojai Valley and how it relates to food.

By recognizing the history of our area’s first people, we can deepen our connection with the earth and our foodways today.

I

magine a time when we were all hunters and gatherers—Indigenous Peoples living in their indigenous lands. We had to pay attention to our surroundings and know our environment; our lives depended on this knowledge.

Beyond having the knowledge, there was interaction. As we recognized the Plants and Animals in our land, we hoped that they would recognize us too. We gave them gifts, sang to them their very own song; we gently harvested them, prepared them and consumed them. At the right time of the year we honored them in Ceremony. For the Chumash, that fall Ceremony is called the Hutash Festival. Hutash means Mother Earth.

The Ojai Valley has been home to our Family for over 10,000 years. Today, we use a variation of those village names: Ojai, from the Chumash awhay’, meaning moon; Matilija, or mat’ilha, which translates to correspondence; Sespe, derived from `seq`pe, Chumash for kneecap; Sisar, from sis`a, which means the eyelash; and TopaTopa, from Sitoptopo, translated much cane (a type of reed plant).

Since the time of hunter and gatherer, skills, techniques and lifestyles have declined and turned to a much faster-paced world. We don’t often allow ourselves the luxury of basking in nature. Knowledge has become mystery as we let others harvest our food. We have forgotten those ways, such as

Born to Vincent and Lucy Tumamait and raised in the Ojai Valley, Julie Tumamait Stenslie was appointed a Chumash Elder after the death of her father in 1992. She lives in Meiners Oaks with husband, Bruce Stenslie, and their children Paula, Robin and Aren. She is a commissioner on the Native American Heritage Commission and a board member of the Santa Clara River Conservancy. She is also the Tribal Chair of the Barbareño/ Ventureño Band of Mission Indians (Chumash).

“I am the Daughter of this Sacred Ground.”

Miner’s lettuce is also known as spring beauty, winter purslane, or Claytonia perfoliata: It got its name because Gold Rush miners collected and ate it to stave off scurvy. To add modern Ojai flavors, serve with Citrus Vinaigrette (page16).

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spring 2020 19

eating and harvesting by the seasons. But we can eat and live like the first Indigenous Peoples, The Chumash. Much of what grew then still grows here today.

We can take advantage of the harvest. Watching the oak trees and acorns from last year told us that the rain is coming. The size and abundance of the seeds were exceptional. This was a season when you could harvest enough acorns to keep you well into the following year if stored properly.

Ceremonies to call and pray for rain also still happen in this Valley. I invite People in the Community to join in this calling. But I say to them, “Don’t pray so hard for rain, it will come down that way.”

Instead I have prayed for snow for the past couple of years. The snow is a better, slower way of getting water back to the land by melting slowly into the earth, filling the aquifers without causing landslides.

As spring approaches there is plenty of food to look forward to.

MINER’S LETTUCE SALAD Collect miner’s lettuce (Claytonia perfoliata) in the spring. Pinch off the leaf by hand; you can leave a bit of the stem. Don’t pick if it’s blooming.

Rinse before eating.

Add pine nuts: The pinyon pine is in the Highlands; for us, that is the Cuyama Valley. When the pine cones fall they are ready to harvest. Some pine cones are open, others are not.

Fire was often the way to open the cones to extract the nuts. Crack open the shell; the nut meat is white in color. These seeds can be eaten raw or toasted.

In the old days, the nuts were parched on a flat woven basket tray.

Small hot coals from the fire were added onto the tray, which was then swirled around so as not to burn holes in the tray, only to roast the nuts. Pine nuts can also be ground up and made into a gruel. Soup and salad.

Next, add chia seeds (Salvia columbariae). Women collected these delicious and highly nutritious tiny seeds by using a seed beater, which looks like a tennis racket, and a basket. They beat the plant (gently), which caused the seeds to come out of the flower head. Many seeds didn’t make it into the basket; that was alright, as it fed the earth so more could grow.

You can toast these seeds as well. A cast-iron frying pan works well for this process. Sprinkle them on salad. When ground up into meal, they can be placed on your meats or fish for added protein.

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MEAT FROM THE WILD Salad can be followed by the main course of Deer, Rabbit, Quail or Rainbow Trout. These were cooked on an open fire on a spit or staked and set near the fire. Deer meat can be dried in the sun and turned into jerky.

TEA FROM THE ROSES To drink, try a nice tea made from the wild rose (Rosa californica).

Collect the rose hips after the flower petals have fallen off. Petals were dried and used for powder for the body and an eyewash, so don’t throw them away. Peel the hip open and extract the seeds, then plant them. You can make sun tea or boil water and let steep for 10 minutes.

To obtain these foods now, I encourage you to plant them in your yards. If you do not own a yard, create a native garden in your community. This makes collecting easier and it doesn’t take away resources from the native species in nature.

But please remember to honor the thousands of years that these Rooted, Finned and Four-Legged People have been sustaining this world for Generations.

To all our Relations.

Pinyon pines in the Cuyama Valley drop cones with white seeds that are packed with protein. (Photo by Julie Tumamait Stenslie)

Chia seeds are packed with nutrients and grow happily in the hills around Ojai and Ventura County.

Edible Ojai & Ventura County

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spring 2020 21

Eat the Weeds

Rethinking Invasive Plants as Gourmet Food

By Jess Starwood In the springtime, the local hills all across Southern California are increasingly becoming covered in bright yellow flowers. Those are members of the Brassica family, or wild mustard—the wild counterpart to all of our cruciferous vegetables (kale, broccoli, cabbage, cauliflower, etc.). Our hills didn’t always look that way this time of year. These invasive plants, originally from the Mediterranean, are taking over our native habitats faster than we can figure out what to do with them.

The term “invasive” is used for anything that seems to take over resources of native plants and change our landscape. These complex-flavored plants, some pleasantly reminiscent of wasabi, are pulled out, sprayed and destroyed in every garden and landscape and even our natural open spaces. Interestingly, these nutritious weeds tend to follow human populations across the globe. Maybe nature is trying to tell us what we should be eating.

With nutrition that surpasses top super foods such as kale and spinach by 200–300%, these disregarded plants deserve a place on our plate. In studies on modern indigenous cultures, traditional wild foods have been shown to be nutritionally superior to store-bought produce and contain higher concentrations of polyphenols and antioxidants, which are vital for improving and maintaining proper health.

By rethinking their role on the table, we can explore new territory in terms of a culinary experience.

With rarely used textures and flavors, weeds open up an untapped wealth of creative uses that can look impressive on a plate, and also initiate the discussion of our relationship to food and its impact on the environment.

Some of our other local superfoods of interest that are showing up right now are dandelion, nettle, lambs’ quarter, mallow, chickweed, purslane and bur chervil. All of these offer unique flavors and textures to a dish.

And best of all, these plants don’t have to be limited to use by the most creative and adventurous chefs—they are accessible to the home cook as well. It is here that we can begin shifting our connection to the environment with our food choices.

Besides, how nice it would be to weed the garden and have fresh produce ready for dinner at the same time?

Jess Starwood is a professional forager, plantbased chef, and herbalist with a Masters of Science degree in Herbal Medicine from the American College of Healthcare Sciences. She hosts monthly wild food and mushroom classes and tasting events featuring her latest culinary creations in the LA/Ventura area. JStarwood.com 22

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Edible Ojai & Ventura County

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spring 2020 23

FIELD NOTES

HIGH HOPES

The Dubious Future of Ventura County’s Green Rush

BY BONNIE RUBRECHT | PHOTOS COURTESY OF VENTURA SEED COMPANY

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hat if there was a commercial plant that could be grown in Ventura County that used just a third of the water of vegetable crops, renewed the soil, used minimal (if any) pesticides, and was incredibly profitable?

Chances are, you’ve already heard about it: Industrial hemp is the crop in the center of all the buzz.

Since its cultivation was banned by the Controlled Substances Act in 1970, hemp has been subjected to the same disrepute as marijuana. Although the plants are closely related, industrial hemp does not have psychoactive properties—it won’t get you high. In fact, hemp cannot legally contain more than .03% THC (the main psychoactive constituent in marijuana); the average marijuana plant contains anywhere from 10% to 30% THC. Back in U.S. colonial days, hemp was widely cultivated for fiber—the first American flag, sewn in 1777, was made of hemp—but all parts of this plant can be used. It’s antimicrobial, rot-resistant and even serves as an excellent food source.

“It’s basically a renewable forest that is grown seasonally, sequesters carbon dioxide and renews the soil,” says fifth-generation farmer and Ventura County Farm Bureau President Will Terry. SB 1409 made hemp legal to farm again in 2018, and across the state, California’s robust agricultural industry has embraced the potential for a new cash crop.

Despite a variety of uses, the product derived from hemp agriculture that has everyone buzzing is CBD oil, which is purported to reduce inflammation and relieve pain in addition to a myriad of other benefits. Companies specializing in CBD have become big business, including local Ojai Energetics.

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Founder and CEO Will Kleidon, who is also chairman of the board for the California Hemp Council, says “[Cannabis/CBD] is one of the fastest growing markets globally. It’s not going anywhere.

There’s too much job creation and tax revenue at stake.”

According to Ventura County Agricultural Commissioner Ed Williams, the commercial potential of farming hemp for CBD could be as high as $60,000 per acre.

A PIONEER INDUSTRY Less controversial and stigmatized than marijuana, hemp offers farmers the possibility of earning enough to sustain their operations in areas where land value is at a premium.

“In many ways industrial hemp is an ideal crop for Ventura County,” says John Krist, chief executive officer of the VC Farm Bureau.

“It offers significant reductions in groundwater pumping, since it uses less than half as much water as vegetable crops. It’s being grown basically without pesticides or herbicides since very few products are registered for use [with this crop].”

In fact, industrial hemp is promising enough that the Rodale Institute, which performs organic farming research, is setting up a California regional office in Camarillo to study regenerative farming with this crop. Beginning in March, in partnership with Riki Trowe of Ventura Seed Company (VSC) and fifth-generation organic farmer Phil McGrath, the Rodale Institute California Organic Center will be educating and supporting organic farmers and residents throughout the state. VSC cultivates genetically pure hemp seed for farmers around the country and supports regenerative agriculture.

Edible Ojai & Ventura County

THE INAUGURAL GROWING SEASON

THE HEMP BACKLASH

Though VSC began farming organic hemp under the CA Hemp Research & Development project in 2018, 2019 brought the first commercial hemp crops to Ventura County.

“The inaugural season was tough,” Krist says. “We registered around 4,000 acres, although it was probably more like 3,000 or 3,600 that was planted. There’s always going to be problems with starting a new commodity sector from scratch.”

Industrial hemp requires the creation of a whole new value chain, from growing the plant to processing it after the harvest.

Hemp also requires testing by the County to make sure that none of the crop is “hot”—above the maximum .03% THC level. County rules state that farmers must harvest within 30 days of testing, and hemp is notoriously difficult to machine harvest.

“We tried various ways of harvesting,” says Akasha Ellis of VSC. “We combined. We used a forager. We baled. We hand-chopped.”

At VSC they also engineered dryers in the field because city moratoriums on hemp in Thousand Oaks and Camarillo left them unable to lease a building for drying.

Krist was candid about this year’s crop. “Frankly, I’d be surprised if anyone made much money growing industrial hemp this season,” he says. But, “given space to work on these problems, really innovative and creative and efficient growers will solve them.”

The arrival of the crop in Ventura County was not welcomed by some residents. This past fall saw an outpouring of complaints from local communities, with criticism focused primarily around one issue: the smell. When hemp plants flower, they emit an odor similar to a skunk. Residents argued they suffered from allergies, asthma and nausea from the smell.

Although the odor is strongest only for 30–45 days when plants flower, many cities implemented temporary moratoriums on hemp farming, including Thousand Oaks, Camarillo, Moorpark and recently Fillmore. Ojai permanently prohibited farming before any crops were in the ground, even as one of the only two cities in the county where marijuana can be legally sold.

Farmers and advocates argued for continued hemp permitting at the late fall meetings of the Board of Supervisors as public outcry swelled over the smell from a hemp farm located close to residences in Moorpark. Krist acknowledges that while some smaller operations “may have misjudged where to grow their crops,” these initial errors shouldn’t be met with “the level of animosity displayed in some of the conversations.”

Ellis says he is not aware of any complaints VSC received about their crops. “We purposely said no to land near housing. It was just out of respect because this was our first year ... but that didn’t happen in Moorpark.”

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Terry is frustrated by criticism attributing additional crime to hemp crops. “Some thieves were uneducated and thought it was worth a $1,000 a pound, which must have been disappointing for them. But how is that incumbent on the farmer?”

Ventura County Board of Supervisors passed a measure in January that temporarily restricts farming hemp within a half-mile of schools and residential communities; Krist warns that this buffer zone in an urban agricultural environment “essentially puts 90% of the county out of reach” for farmers.

LOOKING AHEAD While local and small-scale farmers need opportunities for profitable crops, industrial hemp may require education and further conversations to remain in Ventura County.

“We can grow just about anything here, but can you do it profitably?” Krist says. “You need to make up for the very high cost of land and water. [Hemp]’s a thrifty, sustainable crop that has the potential to return high value.”

“There’s so many farmers going bankrupt,” says Ellis, “and they just don’t have a crop that they can compete with. Hemp has the potential to offer farmers a new crop to farm and thus economic vitality.”

If there is a way to allow farmers to grow industrial hemp, while allaying some of the concerns from local residents, perhaps Ventura County can truly tap into a new kind of green gold.

Bonnie Rubrecht is a freelance writer living in Ventura. Her passion for sustainable agriculture traces back to her family, who have farmed in California for over 150 years.

Previously, she worked on the East Coast with Greenhorns as well as the Perennial Collective, where she wrote about tisanes and herbal remedies.

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FIELD NOTES

Cultivating the Future An Ojai Biodynamic Farm Comes of Age

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BY LESLIE BAEHR | PHOTOS BY STEPHANIE PLOMARITY

hen Reynolds Fleming and his family bought a 20-acre orchard in Ojai’s East End, few knew a potential “citrus apocalypse“ (so called by the Los Angeles Times) was quietly spreading throughout Southern California.

Though he hadn’t worked in citrus before, the undertaking seemed an ideal combination of his aptitudes for science, design, innovation and environmentalism. Fleming didn’t just want to do farming. He wanted to understand it, to quantify it, to make it better and eventually to teach it. “[I was] really interested in Buckminster Fuller, in Frank Lloyd Wright—the kind of people who were doing what people had always done, but with an ecological sensitivity,” he says.

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When Reynolds arrived at their new 120-year-old property in 2015 (along with his sister Severine, a farmer-activist who helped found the operation), much of the soil was poor, the ecosystems lacked biodiversity, and the trees were dependent on synthetic nitrogen fertilizers. To achieve his goals, Reynolds would need to grow more than just food. He needed to grow a prototype, something that could demonstrate how “the imperatives of an agricultural system” could be realigned with those of “the natural systems that envelope it.” He needed an organic biodynamic farm.

Put crudely, biodynamic farming ups the ante on organic, transforming the land from a mere orchard to more of an ecosystem (or self-sustaining “organism,” as biodynamic certifying agency

Edible Ojai & Ventura County

“I think that what we’re seeing is productivity that’s going to be achieved by not disturbing the natural power of organic methods, and science is what’s going to really strengthen the argument.”

—Reynolds Fleming Demeter puts it). For example, adding animals helps ensure “the waste of one part of the farm becomes the energy for another,” says Demeter.

Totem Ranch, as it would come to be called, had work to do. They planted permaculture zones and refuges for beneficial wildlife and insects. They brought in farm animals to control pests, to weed and fertilize the landscape. They revamped their irrigation system to be more efficient and took measures to restore and recycle nutrients and organic matter back into the system.

All the while, on the other side of the country, the citrus industry was in crisis. The Asian Citrus Psyllid (ACP) pest had invaded Florida, bringing with it the citrus-killing Huanglongbing (HLB) disease.

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By 2016 the epidemic had cost Florida an estimated $7.8 billion, nearly 8,000 jobs and a devastating chunk of its citrus, according to an informational hearing. And by 2017, it was clear that HLB was moving into California as well.

Reynolds was not even a year into Totem when he first heard of the epidemic. “In some ways, ironically, I thought that there might be something like that,” he says—be it zoning, climate, or water supply issues.

In theory, the biodynamic principles should render a farm’s immune system better able to resist disease in general and, with every new initiative, the Totem organism hopefully grows stronger.

“The farm is very much a design,” he says. “It’s very much a

spring 2020 29

Photo courtesy of Theresa Martinsons.

Bennett Ranch c. 1900 then (left) and now (right) as Totem Ranch. Reynolds Fleming and Theresa Martinsons (pictured) are restoring the property’s historic house.

place where you can be creating new ideas and coming up with new solutions.”

With the help of two employees and his girlfriend, Theresa Martinsons, ideas and solutions abound. They’ve used unmanned aerial vehicles to apply nutrients and ACP treatments, begun breeding beneficial soil microorganisms, use a 1,500-gallon compost tea brewer to further build the soil and work toward precision agriculture through software irrigation analysis and leaf and soil testing.

Meanwhile, the California Department of Food & Agriculture reported last year that ACP quarantines were in effect in 28 counties, Ventura included. Neighboring Los Angeles County already exhibits HLB disease, sparking concern that Ventura is not far behind.

As a result of the quarantines, Totem (which sells only through packinghouses, though you may have unwittingly picked up their citrus at local markets like Whole Foods) is required to either wash the fruit, which is not currently feasible for the ranch, or spray organic pesticides, Reynolds says. They spot-treat trees of concern in order to spray the least amount possible.

Perhaps the whole endeavor has only made Totem’s mission more imperative. Just a few years after their original Ojai purchase—now fully organic and Demeter biodynamic certified—they bought the 42-acre orchard next door and began transitioning that as well. The efforts are bearing fruit.

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“You just see a huge diversity,” says Martinsons.

Today, in addition to Pixie tangerines, lemons and three types of oranges, the ranch has welcomed 50 species of diversified fruit trees such as pomegranate, fig and mulberry, which dot the property and provide a break in the citrus. The soil has come back to life with beneficial microorganisms and can now help sequester carbon, absorb water and provide a more aerated growing environment. Nutrient-restoring cover crops thrive between orchard rows and pollinator species, like bees, are again buzzing among trees.

The second part of the ranch will be certified organic biodynamic in May, but in some ways, Totem is just getting warmed up. They’ve begun restoring the property’s 1890s farmhouse for establishment as a historical landmark. And, like any good prototypers, they continue seeking ways to “quantify the magic” of organic biodynamic practices, potentially serving as a test site for a local university.

“I think that what we’re seeing is productivity that’s going to be achieved by not disturbing the natural power of organic methods,” says Reynolds. “And science is what’s going to really strengthen the argument.”

Leslie Baehr is a science writer and content strategist who works with media outlets, research institutions, not-for-profits, and companies. An alumna of MIT’s Graduate Program in Science Writing, she enjoys exploring the interplay between science and ideas. You can reach her at lesliegbaehr@gmail.com.

Edible Ojai & Ventura County

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DIY

CREATING NATUR AL DYES FROM FOOD WASTE

BY MADELINE CROZIER PHOTOGRAPHY: HEATHER SCHROCK | LAYOUT: CARYN SCHEVING

In food as in nature, color abounds. Natural dyes, made from food scraps that would otherwise go composted or unused, suddenly inspire creative opportunities that reduce food waste. They can replace synthetic chemical colorings in foods like frostings, icings and batters. They can also dye fiber such as yarn or fabric for clothing and pillowcases. And they can add color to DIY projects from paper crafts to homemade paints to Easter eggs.

Creating natural food dyes requires a willingness to experiment with ingredients to see what colors emerge. Here are some common food scraps and the colors they evoke.

Visit EdibleVenturaCounty.com for more on the natural dye process.

ONIONS Onion skins contain their own tannins, no fixative is required to dye fabric (see web story for details). There’s no need to treat the fabric ahead of time.

Yellow onion skins produce a yellow-orange color, while red onion skins produce a pale orange with pink undertones.

BEETS

LEMONS Chopped lemon peels produce a soft lemonade-yellow color. When using natural dyes to color frostings or icings, add the dye little by little to achieve the desired shade.

A small amount of flavor often remains from the original food, so taste as you go.

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Save beet trimmings, peelings and tops to produce a rich, reddish-pink dye. The color produced from beets often fades over time in fabrics but serves well in short-term uses such as coloring Easter eggs, frostings or batters.

Edible Ojai & Ventura County

AVOCADOS Instead of tossing out avocado skins and seeds, store them in the freezer.

Five or six avocados will create enough dye for smaller projects, but more scraps will encourage deeper color tones. Boiling the avocado skins and seeds draws out colors from warm peach to light pink.

RED CABBAGE When boiled into dye, red cabbage leaves create a deep purple shade. Dye made from red cabbage leaves is generally difficult to fix to fabric, but the fixative will help for short-term projects (see web story for details).

This dye is ideal for coloring frostings or batters.

EdibleVenturaCounty.com

SPINACH Wilted spinach can span a range of shades from deep green to soft celery. Increasing the amount of spinach deepens the color.

Natural ingredients from artichokes to herb leaves to grass can create green tones.

To develop your own natural green dye, experiment with different combinations.

BLUEBERRIES If you’ve picked more blueberries than you can eat, they can make a light blue or purplish dye, depending on the concentration of fruit.

Experimentation is key.

spring 2020 33

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MEET OUR ADVERTISERS "We apprec ia te being include d in Edibl e!

It is a pr ivilege being a par t of the Ventur a County food sy stem along with the folks in our are a t ha t use the ir ta lents & skills to grow, bake , cook & s ell produc ts. Ther e are so many ha rdwor king individuals that collect iv ely feed us! We a re look ing forw ar d to a hea lt hy s usta ina ble futur e for our planet f rom the gr ound up!"

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MAGIC SOIL Local effort turns today’s scraps into tomorrow’s food

BY TAMI CHU PHOTOS BY VIKTOR BUDNIK

Camila Guzman, 30, is bringing sexy back—to compost.

In 2017, then a student at California State University, Channel Islands, she became convinced that small-scale community garden and compost projects could change the world.

“My first experience composting felt like the earth reached and pulled me into her deepest, darkest sweet secrets,” Guzman shared in a Facebook post. “It seemed like magic.”

Her graduation project, “Compost Saves the World,” ignited a passion that would eventually lead her to create a small business collecting food scraps and turning what might have been waste into food for the soil.

“After graduating, I continued sharing compost updates on social media, and LA Compost Executive Director Michael Martinez reached out to me, which then sparked the fire for me to begin making composting accessible for the entire Ventura community.”

In April 2019, Guzman showed up to a farmers’ market with several five-gallon buckets and a sign that read “ASK ME ABOUT COMPOST.” “From there, people started to approach me with questions, comments, even stories of their own compost experiences,” she says.

EdibleVenturaCounty.com

The stage was set and the Queen of Compost was born. Now, Guzman regularly collects food scraps at the Downtown Ventura Farmer’s Market and is offering compost services to small businesses like Harvest Café, Channel Islands Juice Co. and Purnamaya Ayurveda Sound Healing Center.

“In our first year [2019], we helped the community divert more than 2,500 pounds of food waste from going to the landfill,” she says.

While one of her goals is to eventually be able to regularly distribute ready-made compost, it is still too early in the process to give much back just yet.

“It takes anywhere from three months to a year to convert food into nutrient-rich humus under optimal conditions,” she explains.

So far, when there has been compost to share, she has donated it to local school and community gardens and the Ojai Center for Regenerative Agriculture (CRA), a nonprofit dedicated to educating and promoting regenerative techniques and practices for healthy soils. Guzman also acts as compost coordinator for the CRA, helping to organize the Ojai bike-powered community compost program.

“The CRA makes aerated compost tea, which has the potential to spring 2020 35

distribute beneficial microbiology over wider surface areas of space compared to a single bag of compost amendment,” she says. “The tea is then distributed* to properties that suffered losses in the Thomas Fire.”

Guzman tells us that Queen of Compost also partners with the CRA to educate volunteers about food waste diversion, community compost and nature-based climate solutions.

It is through this partnership that her business can apply for grants to help fund the community compost movement. And it gives her access to some of their volunteers for help at the farmers’ markets, though she is “always looking for more helping hands in the dirt!”

Though her business, like the compost, is still maturing, Guzman has big plans.

“The intention for 2020 is to reach more community. Therefore, I plan to rotate monthly [collecting food scraps] between various markets,” she tells us.

“In the future, my dream is to create more jobs for the community to thrive and build resilience through composting.”

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*To find out more about compost tea and how to get it, contact David@OjaiCRA.org To find out how you can donate your food scraps or get involved in volunteering or composting, follow @queenofcompost on Instagram and visit QueenofCompost.com.

Edible Ojai & Ventura County

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Second Annual ‘Edible’ Design Contest Winner

Stacey Millett

Eat Well; Do Well; Live Well

by Stacey Millett This image is inspired by my own mother, who would tend to our chickens like her own children, can grow a mean tomato, and does it all with grace. The message of eat well, do well and live well is a simple notion that the smallest of things can make a great positive impact on yourself, your community and our planet.

Stacey Millett grew up in a small farming town with an acre of land and had a dreamy childhood full of animals, trees, a bounty of fruits and veggies and a duck pond. As a young child she would take photographs of the hours spent enjoying the outdoors. This interest of documenting led her to art school, where she studied photojournalism. As a photographer and graphic artist for two decades, she works to propel the interest of others through design, branding, web development and workshops.

T-shirts and tote bags featuring this winning art can be purchased at EdibleVenturaCounty.com/merch.

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Edible Ojai & Ventura County

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edible

Ojai & Ventura County

Local Guide to Good Eats

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

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Family owned and operated coffee shop and bakery proudly serves locally roasted coffees and premium organic loose leaf teas. Homestyle baked goods are freshly made from scratch. Two convenient locations.

Wine lounge in Old Town Camarillo, featuring unique wines, craft beers, small plates, lunch and dinner. Weekly happy hours and featured wine tastings.

Indoor and outdoor seating. The specialty market offers retail sales of fine wines, craft brews, artisan cheeses and charcuterie.

In Paseo Camarillo Center | 300 N. Lantana St., #37 | Camarillo | 805-445-8327 | Tea-Liteful.com

2364 Ventura Blvd. | Camarillo, 805-383-6005 | 1124 S. Seaward Ave. | Ventura, 805-641-1581 | KaysCoffeeShop.com

2423 Ventura Blvd. | Camarillo | 805-746-5708 | WineClosetInc.com

CONEJO VALLEY–THOUSAND OAKS, WESTLAKE, NEWBURY PARK Chocolatine French Café

Flatiron Bagel Co.

Twisted Oaks Tavern

An authentic French café established in 2004 in the heart of Thousand Oaks, the family-owned spot pleases daily with breakfast, lunch and afternoon snacks of homemade quiches, sandwiches, crepes, macarons, coffee drinks and more!

All bagels are made in house daily with the best, freshest ingredients and no preservatives. Breakfast, lunch and sweet menus.

Great selection of 30 craft beers on tap from both our in-house brewery and guest taps; full bar; and scratch kitchen serving quality tavern fare with a twist.

Happy hour menu served 7 days/week.

2955 Thousand Oaks Blvd.| Thousand Oaks | 805-557-0561 | @chocolatine.california.

FILLMORE & SANTA PAULA Roan Mills Bakery California’s first land-to-loaf bakery, Roan Mills grows the wheat, mills the flour, bakes the bread and makes the pasta. Stop in at their bakery in historic downtown Fillmore and taste the difference.

411 Central Ave. | Fillmore | RoanMills.com

1817 Thousand Oaks Blvd. | Thousand Oaks | 805-370-5800 | FlatironBagelCo.com

30105 Agoura Rd. | Agoura Hills | 818-735-0091 | TwistedOaksTavern.pub.

OJAI Ojai Deer Lodge

Ojai Pub

Serving Ojai for over 80 years, Deer Lodge works closely with local farmers to bring fresh seasonal produce from farm to plate. The bar has 20 rotating craft beer taps, pours California wines and offers locally distilled craft spirits. Full schedule of live local entertainment.

This local’s gastropub features plant-based dishes paired with a craft beer list including renowned beers like Pliny the Elder from Russian River. Family and dog friendly. Play games on the patio with a cold local kombucha.

2261 Maricopa Hwy. | Ojai | 805-646-4256 | DeerLodgeOjai.com

914 Ojai Ave. | Ojai | 805-669-7729 | OjaiPub.com

OJAI Ojai Rôtie

Sage Mindful Meals & Elixirs

Chef/farmer-driven, casual patio restaurant offers Lebanese-French rotisserie chicken, freshly baked sourdough, innovative side dishes plus a wine list highlighting the “Ojai Appellation.” Features shaded landmark patio.

Offers beautiful outdoor seating nestled among the Arcade sycamores, happy hour in the Lounge or a quick bite at the elixir bar. The innovative healthful food and drink menu highlights local, organic, seasonal and sustainable ingredients.

469 E. Ojai Ave. | Ojai | 805-798-9227 | OjaiRotie.com 40

spring 2020

217 E. Matilija St., Ojai | (805) 646-9204 | SageOjai.com Edible Ojai & Ventura County

Famous Mac and Cheese with white cheddar and gouda, topped with Parmesan and bread crumbs can be found at Deer Lodge in Ojai.

OXNARD & PORT HUENEME La Dolce Vita Ristorante & 1901 Lounge Features Italian and Mediterranean fusion cuisine, gluten-free options and 1901 Speakeasy Lounge. Serves lunch and dinner. Entertainment on weekends. Located in historic Heritage Square, and also offers on- and off-site catering and cooking classes.

740 S. B St. | Oxnard | 805-486-6878 | TheLDV.com

Tierra Sur at Herzog Wine Cellars Ventura County’s highest rated restaurant, offering 5-star dining at a stylish and modern winery. Discover nationally awarded local wines, exquisite cuisine, private tasting rooms and a gift boutique. Sunday brunch.

3201 Camino del Sol | Oxnard | 805-983-1560 | TierraSurAtHerzog.com

VENTURA Rumfish y Vino

Food with a local emphasis, including great sandwiches, salads, mac ‘n’ cheese, gourmet goodies, a cheese counter and an extensive wine shop. Diners can also enjoy craft beers, wines by the glass or wine flights.

Central American cuisine and specialty craft cocktails, with flavors and style of their original restaurant in Belize.

Enjoy unique small plates, inspired main courses and desserts inside or on the patio. Daily happy hour.

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edible Ojai & Ventura County

Paradise Pantry

222 E. Main St. | Ventura | 805-641-9440 | ParadisePantry.com

Join the Local Guide to Good Eats

Contact us at ads@edibleventuracounty.com

34 N. Palm St. | Ventura | 805-667-9288 | RumfishYVinoVentura.com

spring 2020 41

Source Guide

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

CRAFT BEER, SPIRITS & WINES Flying Embers Hard Kombucha (p. 21) Follow us on social media @ FlyingEmbersBrew. Visit our website to find us near you and learn more!

FlyingEmbers.com

Lama Dog Tap Room + Bottle Shop (p. 26) 20 revolving beer taps, including a gluten-free tap, four wine taps and non-alcoholic beverages. Bottle shop has over 300 distinct beers and smalllot wines. 116 Santa Barbara St., Santa Barbara, 805-880-3364, LamaDog.com.

NABU Wines (p. 27) A member of the Malibu Coast Wine Trail, they make wines from the Santa Monica Mountains in the Malibu Coast AVA and the Napa Valley. Tasting room open evenings Th–Sa, and afternoons Sa & Su. 2649 Townsgate Rd., Westlake Village, 818-835-3704, NabuWines.com.

Ojai Alisal Vineyard (p. 9) Producer of handcrafted Rhone-style wines from grapes grown only at its Upper Ojai Valley vineyard, reflecting the terroir that is Ojai. Tasting room at Azu Restaurant. Wine club memberships available. Visit website for tasting locations, events and wine club information. 805-640-3837, OjaiAlisal.com.

Poseidon Brewing Company (p. 37) A small, local, veteran-owned craft brewery making a variety of beer styles. Visit the tasting room or take a growler to go. 5777 Olivas Park Dr., Ste. Q, Ventura, 805-477-0239, PoseidonBrewingCo.com.

Ventura Spirits (p. 37) Since 2011, using the natural and agricultural bounty of California’s Central Coast to hand craft novel and delicious spirits. Tasting room open F–Su. 3891 N. Ventura Ave., Ventura, 805-232-4313, VenturaSpirits.com.

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EVENTS & ORGANIZATIONS

FARMERS’ MARKETS

GALLERIES

Casa Pacifica Angels Wine, Food & Brew Festival (p. 23)

Ojai Certified Farmers’ Market (p. 37)

John Nichols Gallery (p. 43)

Consistently voted “Best Charity Event” and “Best Food & Drink Festival” of Ventura County, this year marks the event’s 27th anniversary.

Live entertainment, food exhibitors, wineries, craft breweries and the Yummie Culinary Competition.

Proceeds benefit Casa Pacifica Centers for Children and Families. June 7, 1–5pm. California State University Channel Islands, 1 University Dr., Camarillo, CPWineAndFoodFestival.com.

Casa Pacifica’s Yummie Top Chef Dinner (p. 23) The Dinner features Ventura County’s top chefs – brought together for one unforgettable evening featuring seven courses paired with awardwinning wines and our “Best in Fest” winners. Friday, June 2nd at CSUCI. All proceeds benefit Casa Pacifica.

CPWineAndFoodFestival.com.

Ojai Wine Festival (p. 12) Taste wines from all of California’s unique growing domains in one beautiful lakeside location at the 34th Annual Ojai Wine Festival! Tickets available. June 14, noon–4pm. Lake Casitas Recreation Area, Wadleigh Arm Event Area, 11093 Santa Ana Rd., Ventura, OjaiWineFestival.com.

Tomatomania! (p. 17) Take part in the world’s largest and “funnest” heirloom tomato seedling sale, featuring more than 100 varieties.

Otto & Sons Nursery, 1835 E. Guiberson Rd., Fillmore (Mar. 20–21); Underwood Farm Market, 5696 E. Los Angeles Ave., Somis (Mar. 28–29); Seaside Gardens, 3700 Via Real, Carpinteria (Apr. 4–5); Topa Mountain Winery, 821 W. Ojai Ave., Ojai (Apr. 4), Tomatomania.com.

Providing locally farmed produce, flowers and artisan foods directly to the community. Behind the Arcade in downtown Ojai. Sundays, rain or shine, 9am–1pm. 300 E. Matilija St., Ojai, OjaiCertifiedFarmersMarket.com.

Ventura County Certified Farmers’ Markets (p. 15)

Ventura County’s original farmers’ markets, providing connection of fresh and local foods and the finest small California farmers with locations in Santa Clarita, Thousand Oaks and Ventura. 805-529-6266, VCCFM.org

FARMS & FARM MARKETS Earthtrine Farm (p. 17)

B.D. Dautch and family’s farm provides fresh specialty produce and herbs to restaurants and schools.

Certified Organic by CCOF, Earthtrine Farm’s produce can also be found at the Ojai Farmers’ Market and Santa Barbara Farmers’ Markets. robertbdmoon@yahoo.com.

Friend’s Ranches (p. 43)

The Friend family has grown Ojai citrus since the 1870s. Produce is at farmers’ markets, and available for local wholesale and seasonal mail order.

Visitors welcome Tu & F, 7am–noon.

15150 Maricopa Hwy., Ojai, 805-6462871, FriendsRanches.com.

Ojai Pixie Tangerines (p. 43)

The Ojai Pixie Growers Association is over 40 family farms growing Pixie tangerines in the Ojai Valley. Pixies ripen in March, and the Ojai Pixie Growers sell them wholesale and direct for as long as there is fruit to sell, usually until May or June.

OjaiPixies.com.

Ventura Spring Wine Walk (p. 27) Join us in downtown Ventura on March 28, 3–6pm for wine and craft beer at over 40 tasting locations.

VIP Chocolate Lounge available.

Free street Fair is 11am–6:30pm.

Downtown Ventura, 805-628-9588, SpringWineWalk.com.

FARM & RANCH SUPPLIES & SERVICES Progressive Land Management (p. 37) Helps local growers revitalize their orchards, and increase yields and revenue by focusing on soil health through cost-effective input strategies and cultural practices. 805-525-6033, ProLandMan.com.

FOODIE DESTINATIONS The Farmhouse at The Ojai Valley Inn and Spa (p. 5)

The culinary inspired event center debuted in February 2019.. The Farmhouse provides spectacular new venues and even more exceptional culinary experiences alongside our award-winning culinary ambassador, Nancy Silverton. 905 Country Club Rd. Ojai, 855-697-8780, OjaiValleyInn.com/ Farmhouse

Since 1984, this gallery has been exhibiting and promoting vintage, vernacular and contemporary photography. Custom framing and archival services available. By appointment. 117 N. 10th St., Ste. 206, Santa Paula, 805-525-7804, JohnNicholsGallery.com.

GARDENING & LANDSCAPING Flora Gardens (p. 21) Family owned and operated, friendly and knowledgeable service and a vast selection of succulents, annuals, perennials, cacti, houseplants, California native plants, trees, soils, fertilizer and pottery. Open seven days. 245 Old Baldwin Rd., Ojai, 805640-0055, FloraGardens.net.

Otto & Sons Nursery (p. 17) Over 800 varieties of roses annually, comprehensive selection of fruit trees and berries, including stone fruit, apples, citrus, avocados, cherries and eight varieties of blueberries, specially bred for our climate. 1835 E. Guiberson Rd., Fillmore, 805-524-2123, OttoAndSons-Nursery.com.

Treeco, Inc. (p. 15) Specializes in residential and commercial tree care with a focus on promoting healthy growth. Planting, pruning, fertilization, irrigation, removal, tree risk assessment and consultation. 2100 Goodyear Ave. #1, Ventura, 805-652-0404, treecoventura@att.net, TreecoVentura.com.

HEALTH & WELLNESS Grosman Chiropractic (p. 21) For over 20 years, Dr. Grosman has been providing quality and affordable chiropractic care for the whole family. He believes that true healing is achieved when the patient is fully engaged in their own health and well-being and that sustainable health and wellness is a lifelong journey. 3625 E. Thousand Oaks Blvd., #168, Westlake Village, 805-558-0286, GrosmanChiropractic.com.

KITCHENWARE & GOURMET SUPPLIES

FOOD RETAILERS

BellaCopper (p. 37)

Somis Nut House (p. 37)

Copper conducts heat better! The original solid copper heat diffuser plate equalizes heating in your pans, with no hot spots. Also effective as a defroster plate and oven plate. Four sizes available. 805-218-3241, info@ bellacopper.com, BellaCopper.com.

For more than 55 years, one-ofa-kind retailer has offered a wide variety of candies, nuts, dried fruits and other goodies. Gift packages and shipping available, too. 4475 E. Los Angeles Ave., Somis, 805-386-1211, SomisNutHouse.com.

Edible Ojai & Ventura County

MEAT & SEAFOOD MARKETS

SPECIALTY FOODS

Ideal Seafood

Bennett’s Honey Farm (p. 10)

A family-run business offering the freshest, highest-quality seafood possible to their customers by bringing it direct from the boats. Also available is Rick’s Famous Smoked Salmon. 11512 N. Ventura Ave., Ojai, 805-640-1514, IdealSeafoodOjai.com.

Main Street Meats (p.37)

Butcher shop combined with neighborhood market offering local products and deli counter. Features meats humanely raised, processed without hormones or steroids, and as local as possible. 3049 E. Main St., Ventura, 805-643-0318, MainStreetMeatsVentura.com.

The Ventura Meat Company (p. 37)

Full-service, sustainable, retail butcher shop offering the highest quality, responsibly sourced meats at new lower prices. No artificial ingredients in anything sold here. 2650 E. Main St., Ventura, 805-667-9159, TheVenturaMeatCompany.com.

PROFESSIONAL SERVICES. LightGabler Law (p. 34)

A 14-attorney law firm that works with employers to develop proactive strategies to enhance workplace productivity and avoid employment disputes. They guide employers on strategic compliance with current laws governing all areas of employment including wage and hour issues, training, discipline, disabilities and documentation. 760 Paseo Camarillo, Ste. 300, Camarillo, 805-248-7208, LightGablerLaw.com.

SCHOOLS Monica Ros School (p. 10)

This school has been providing a magical beginning to education for generations of Ojai’s children. For 75 years, their mission has been to expand a child’s natural passion for learning in a setting that celebrates Ojai’s natural beauty. 783 McNell Rd., Ojai, 805-646-8184, MonicaRos.org.

Oak Grove School (p. 7)

This progressive co-educational day and boarding school serves preschool through college preparatory high school students. Located on an expansive 150-acre wooded campus, the school fosters an environment where students are encouraged to ask deep questions that flower from a truth within. 220 W. Lomita Ave., Ojai, 805-646-8236, OakGroveSchool.org.

EdibleVenturaCounty.com

With kosher and organic certificates, Bennett’s produces, packs and distributes from their 100% solarpowered “green” facility, where they use a gravity straining process to retain the honey’s natural components. Tasting room and store open seven days a week. 3176 Honey Lane (Hwy. 126), Fillmore, 805-5211375, BennettHoney.com.

Since 1984

Blue Ridge Honey (p. 15)

1,600 bee colonies, pollinating locally.

Ventura County Fair Blue Ribbon– winning raw, unfiltered, local honey varieties: Orange, Avocado, Sage, Wildflower and Raspberry. Available at local markets, farmers’ markets, direct and wholesale. 805-9413777, info@blueridgehoneyca.com, BlueRidgeHoneyCA.com.

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

Buon Gusto Farms (p. 31)

Highest-quality Buenaventura Olive Oil and California Coastal Olive Oils are made with olives that are handharvested, first pressed and cold pressed. Artisan California vinegars specially blended to pair with their oils. Available at farmers’ markets and local stores. Ventura, 805-641-1268, BuonGustoFarms.com.

Corky’s Nuts (p. 37)

Local, certified organic raw walnuts, oil & butter shipped directly to you, fresh from the farm. “You haven’t tasted a walnut until you’ve tasted CORKY’S NUTS!” Order online at corkysnuts.com

Featuring Horace Bristol Photographs

“Seed/Signal” by John Nichols

117 N. 10th St., Santa Paula Hours: By Appointment or by Chance Phone: 805-525-7804 Located above the Santa Paula Art Museum

Patagonia Provisions (p. 1)

Products from forward-thinking farmers, ranchers and fishermen who embrace regenerative growing methods that restore our resources.

Organic grains, soups, cereals, buffalo jerky, fruit & nut bars and smoked salmon. Available at Great Pacific Iron Works, Patagonia stores and online.

PatagoniaProvisions.com.

Pure Wild Co. (p. 3)

PureWild Marine Collagen Infusions combine organic juices like Blueberry, Lime, and Mango with wild harvested marine collagen and adaptogens for a delicious way to better health.

Available for purchase at Rainbow Bridge, Westridge Markets and Pacific Health Foods. PureWildCo.com

spring 2020 43

VENTURA COUNTY EVENTS CALENDAR

Note: All info was updated in February 2020.

As details do change, please contact the events for the latest info.

Mar. 7

Mar. 14

Mar. 14

Community Compost Learnshop

5 Annual Camarillo Old Town Association Beer March

4 Annual Jewel Levine Foundation Crawfish Boil

Behind E.P. Foster Library Come learn what happens to our local food waste!

Info: FoodForward.org

Old Town Camarillo Over 20 craft breweries, wineries and spirits partnering with local businesses.

Info: Info@CamarilloOldTown.com

Private Residence, Thousand Oaks Attend an authentic New Orleansstyle crawfish boil. Benefitting families under financial duress.

Info: TheJewelLevineFoundation.org

Mar. 20–Apr. 4

Mar. 28

Otto & Sons Nursery, Fillmore (Mar. 20—21) Underwood Family Farms, Somis (Mar. 28—29) Topa Mountain Winery, Ojai (Apr. 4) Take part in the world’s largest and “most fun” heirloom tomato seedling sale, featuring more than 100 varieties.

Info: Tomatomania.com

3–6pm

Apr. 11

11am–3pm

Ventura Spring Wine Walk

Thousand Oaks Arbor/Earth Day

Apr. 18

10–11:30am

Apr. ??

11am–4pm

Apr. 24 All Day

10am—4pm

Pest Management & Beneficial Insects Class

Ojai Earth Day

Stop Food Waste Day

Ventura Earth Day

Libbey Park, Ojai Hosted by the Ojai Valley Green Coalition and sponsored by the City of Ojai, this fun, family-friendly, inspiring, educational event returns to Libbey Park.

Info: OjaiValleyGreenCoalition.com

International day of action in the fight against food waste.

Info: StopFoodWasteDay.com

Plaza park, Ventura More than 100 exhibits, amazing food, green auto expo, and more!

Info: VenturaEarthDay.org

May 16

May 16–17

May 23

Gardening Class— 30 Natives within 30 Miles

California Strawberry Festival

Food Truck Festival

Strawberry Meadows, College Park, Oxnard Celebrating its 37th anniversary, this festival has over 50 food booths, contests, rides and attractions. Over 200 arts & crafts vendors, concerts, celebrity chef demos and family fun.

Info: CaStrawberryFestival.org

Community Center Park, Camarillo Savor a wide variety of dishes from onsite food trucks and enjoy some tasty food in the park.

Info: PVRPD.org

March

Photo by Viktor Budnik

10am—noon

Tomatomania!

Adult Avenue Senior Center, Ventura It’s a bug-eat-bug world. Learn how to control pests with beneficial insects in your landscape.

Info: VenturaWater.net

May

Downtown Ventura Spring wine walk and street fair.

VIP Chocolate Lounge available.

Street Fair begins at 11am.

Info: SpringWineWalk.com

10–11:30am City of Ventura Maintenance Yard Explore the best native plants for your low-water garden.

Info: VenturaWater.net

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11am

1–7pm

th

th

April

Grant R. Brimhall Library This 23rd annual Arbor/Earth Day Celebration includes indoor and outdoor activities, films, kids shows, displays, workshops and presentations.

Activities throughout April.

Info: TOaks.org

Apr. 25

10am–6:30pm

4—8pm

Edible Ojai & Ventura County

May 30

11:30am—4:30pm Ventura Surf ‘n’ Suds Beer Festival

Subscribing is

June

a piece of cake!

San Buenaventura State Beach Over 65 craft breweries, ciders, kombucha and wine will be on site.

Info: SurfBeerFest.com

June 5

June 7

Yummie Top Chef Dinner

Casa Pacifica Angels Wine, Food & Brew Festival

6pm

1–5pm

CSUCI, Camarillo A seven-course dinner prepared by CSUCI, Camarillo previous Yummie Culinary Competition Consistently voted “Best Charity Event” winners, paired with award-winning and “Best Food & Drink Festival” of wines and the Ventura County and celebrating its 2020 “Best in Fest” craft brew.

27th anniversary. Live entertainment, Info: CPWineAndFoodFestival.com food, wines, craft brews and the Yummie Culinary Competition.

Info: CPWineAndFoodFestival.com

June 14 Noon–4pm

Ongoing

Ojai Wine Festival Lake Casitas Recreation Area, Ventura Taste wines from all of California’s unique growing domains in one beautiful lakeside location at The 34th Annual Ojai Wine Festival!. Also a VIP tasting lounge.

Info: OjaiWineFestival.com

Daily 9am–5pm Pick Your Own Berries Underwood Family Farms, Somis Pick your own blueberries and strawberries, followed by raspberries and blackberries in summer and fall.

Info: UnderwoodFamilyFarms.com

You can subscribe online at EdibleVenturaCounty.com or copy this page, fill out the form below and mail it with your check to: Edible Ojai & Ventura County 2470 Stearns St. #142 Simi Valley, CA 93063

Almost Daily

Food Forward Crop Recovery Program Various Locations Food Forward rescues fresh local produce that would otherwise go to waste, connecting this abundance with people in need and inspiring others to do the same.

Info: FoodForward.org Photos by Carole Topalian

EdibleVenturaCounty.com

edible

Ojai & Ventura County

 One-year subscription (4 issues) $28  Two-year subscription (8 issues) $48  Three-year subscription (12 issues) $60 Start my subscription with  Current Issue  Next Issue Name:______________________________________________ Address:_____________________________________________ City:_____________________________ State:___ Zip:________ Email:_______________________________________________ Notes:______________________________________________ Thank you and enjoy your subscription!

spring 2020 45

VENTURA COUNTY FARMERS’ MARKETS WEDNESDAYS

East Ventura

Downtown Ventura

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

Certified Farmers’ Market Ventura Community Park Kimball Rd. & Telephone Rd. Thursdays, 3–7pm (rain or shine) Facebook.com/ EastAndWestVenturaFarmersMarket 805-479-9699

Certified Farmers’ Market City Parking Lot Santa Clara St. & Palm St. Saturdays, 8:30am–noon (rain or shine) VCCFM.org 805-529-6266

FRIDAYS

SUNDAYS

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

Ojai Certified Farmers’ Market Behind the Arcade 300 E. Matilija St. Sundays, 9am–1pm (rain or shine) OjaiCertifiedFarmersMarket.com 805-698-5555

SATURDAYS

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

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

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

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

Channel Islands Harbor

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

Note: All info was updated November 2019.

As details do change, please contact the markets and CSAs for the latest info.

WHAT’S IN SEASON? Spring Produce Asparagus Artichokes Blueberries Broccoli Raab Celery Cherries (late spring) Fuerte Avocados Grapefruit Green Garlic Lemons Lettuces Loquats Microgreens Miner's Lettuce Nopales Pea shoots & Greens Pixies Strawberries

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spring 2020

VENTURA COUNTY CSAs

From the Sea

Other

Anchovies Black Cod Halibut Mussels Rockfish Spot Prawns

Eggs Fresh Flowers Honey Olives, Olive oil Potted plants Veggie Starts Preserves

Herbs Chives Dill Lemongrass Oregano Parsley Rosemary Sage Thyme

The Abundant Table CSA Throughout Ventura County TheAbundantTable.org csa@theabundanttable.org 646-248-0341 Certified Organic Rancho Del Pueblo CSA Meiners Oaks FarmerAndCook.com farmerandcook@gmail.com 805-646-0960 Certified Organic Rio Gozo Farm CSA Ojai and Ventura RioGozoFarm.com riogozofarm@gmail.com 805-320-2311 Organic

Wild At Heart Fermented CSA Ojai and Ventura WildAtHeartOjai.com michelle@wildatheartojai.com 805-633-0659 Organic Get Hooked Sustainable Seafood Ventura GetHookedSeafood.com info@gethookedseafood.com 805-209-2019 Local Sustainable Fisheries CSA stands for “communitysupported agriculture.”

Edible Ojai & Ventura County

EdibleVenturaCounty.com

spring 2020 47

THE LAST BITE

CHERRY TART “FAÇON” CRÈME BRÛLÉE

By Sandrine and Ludovic Gaudin Nearly foolproof, this elegant tart was a family recipe passed to me from my grandmother.

Use any mildly sweet fresh seasonal fruit to carry this recipe with you through the seasons (cherries, blueberries, raspberries, pears, stone fruits, etc.)

Serves 4

Crust 1⅔ cups all-purpose flour, plus extra to dust Pinch of salt ½ cup salted butter, plus extra for greasing 1 egg yolk Water, 1 teaspoon at a time

Filling 5 ounces crème fraiche 4 eggs ½ cup granulated sugar, plus extra for the topping 1 teaspoon vanilla extract 1 pound fresh cherries, pitted and quartered (can substitute fresh blueberries)

Preheat oven to 350°F and grease a 9-inch removable-bottom tart pan.

Sift together flour and salt into large bowl.

Dice butter, add to bowl, then rub with your fingers until flour mixture resembles fine breadcrumbs.

Add 1 egg yolks and just enough water to bind in soft, but not sticky, dough. Roll into a ball, wrap in soft beeswax wrap or parchment and refrigerate 15 minutes before using.

Roll out chilled dough on a lightly floured surface. Press flattened dough into prepared tart pan. Lay parchment paper on dough, fill with dried beans and bake 15 minutes.

Remove from oven and increase oven temperature to 400°F. Remove paper and beans and bake pastry shell for an additional 5 minutes. Remove from oven and reduce temperature to 375°F. While crust is cooling, beat together crème fraiche, eggs, sugar and vanilla in mixing bowl until smooth. Cover the bottom of pastry shell with quartered cherries. Pour egg mixture slowly into the pastry shell, on top of cherries. Bake, uncovered, for 30–40 minutes, or until golden brown.

Spread granulated sugar over the top of tart after baking. Serve warm with vanilla ice cream or whipped cream.

Bon appétit!

Established in 2004 in Thousand Oaks, Chocolatine French Café found new owners 10 years later, when Sandrine and Ludovic Gaudin were visiting California and fell in love with this authentic French café and the Conejo Valley. For six years, Sandrine has been welcoming people every day with a hearty “Bonjour!” while Ludovic bakes quiches, pastries and macarons and prepares crepes, soups and sandwiches, in a charming atmosphere.

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Edible Ojai & Ventura County

EdibleVenturaCounty.com

spring 2020 49

FULL BAR

healthy food

Sage features local, organic and sustainably-farmed ingredients, craft cocktails, artisan beer & wine and powerful elixirs. Come enjoy our globally-inspired menu in three distinct dining areas serving lunch, dinner, weekend brunch and late night happy hours.

Streetside counter & ELIXIR BAR

Patio under under the Sycamores

hip & cozy Sage Lounge

EAT. DRINK. NOURISH. SAGE OJAI 50

spring 2020

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217 E Matilija St.

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(805) 646-9204

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sageojai.com Edible Ojai & Ventura County