Summer 2020 Edition: Local Eats

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ISSUE 73 • SUMMER 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

summer 2020 1

We Are PROUD OF WHERE WE’VE BEEN EXCITED ABOUT WHERE WE ARE GOING GABLES STRONG AND SAFE

SHARE OUR ADVENTURE!

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Edible Ojai & Ventura County

Enjoy a delicious meal WITH A SIDE OF

great community

P L E A S E V I S I T T H ECO L L EC T I O N R P.CO M F O R A L I S T O F R E S TAU R A N T E X P ER I EN CE S .

T H ECO L L EC T I O N R P.CO M · @T H ECO L L EC T I O N R P · D I R EC T LY O F F H W Y 101 EdibleVenturaCounty.com

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CONTENTS 4 EDITOR’S LETTER 6 DIGITAL BUZZ 7 TASTES LIKE SUMMER 16 WASTE NOT

SUMMER 2020 30 FOOD FOR THOUGHT

And the People Ordered Takeout

BY LESLIE BAEHR

Finding Ojai Magic in a Cup of Tea

BY JENNIFER RICHARDSON

16 To Recycle or To Not Recycle

BY GISA SEEHOLZER

36 GROW IT

18 Riding the Tides

Water-Wise Garden

BY BONNIE RUBRECHT

BY NATASHA ELLIOTT

23 HAPPY HOUR

Make Mine a Mocktail

BY SUZANNE LUCE

26 EDIBLE ENDEAVOR

Dining in the Age of the ‘Rona

BY MARK STORER

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48 UNTIL NEXT SEASON

33 EDIBLE INFLUENCER

21 COLOR ME

47 DINING GUIDE

Crisper Crossword

COVER Photo by Viktor Budnik. Summer gardens are best known for their proliferation of this versatile fruit. Find some new and interesting ways to use your garden abundance on page 6.

PHOTO ON THIS PAGE 38 GROW BIZ AND CSAs

New CSA Offers Hyperlocal Eats

BY ANNE KALLAS

Ojai tomato harvest courtesy of Scott Daigre of Tomatomania.

40 FARMERS’ MARKETS AND SHOPPING GUIDE 42 SOURCE GUIDE

Edible Ojai & Ventura County

fresh + healthy is our specialty Ojai Alisal is nestled in the rolling hills of the upper Ojai Valley and guarded by the majestic Topa Topa mountains. Our beautiful south-facing vineyards dotted with sycamores (or Alisal in Spanish) and California walnuts are touched by strong daily breezes, bringing the spirit of the Rhone region to California.

Chef Inspired Seasonal Creations Locally Sourced . Nourishing Take Out Dinner Specials . Wine Tasting Artisan Market . Cheese + Charcuterie Handcrafted wines using only Ojai grown grapes 805-640-3837

EdibleVenturaCounty.com

www.ojaialisal.com

Visit ParadisePantry.com for our always fresh specials.

805 641 9440 • 222 East Main Street • Ventura California

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edible

EDITOR’S LETTER

Ojai & Ventura County

publisher & editor

CELEBRATING LOCAL FOOD & DRINK, SEASON BY SEASON

“Food feeds our souls. It is the single great unifier across all cultures. The table offers a sanctuary and a place to come together for unity and understanding.”

—Lidia Bastianich

W

hat crazy times we are living in!

When we decided to go ahead with this Summer issue, albeit a month later than usual, I really thought that the trending topic of conversation would be the COVID-19 pandemic that has changed the face of business and food service all over the world. And certainly in Ventura County and surrounding areas, businesses (including Edible) and residents will be dealing with the repercussions of the disease and the shutdown for months to come.

In this issue, we touch on some of the incredible ways that our local restaurants have pivoted to stay viable and essential during the quarantine and beyond. In the past few months, we’ve seen things like toilet paper, yeast, uncooked rice, complete grocery and/or take-and-bake services and to-go cocktail kits offered on menus that previously contained just appetizers and entrees.

More than 40 local businesses partnered with World Central Kitchen to feed first responders in the health care industry, senior citizens and families as a way to give back and stay in business.

And as the restrictions lift, we have seen a new surge of innovation and creativity to ensure safe environments for guests to enjoy dining-in once again. Ventura County Strong, indeed!

The quarantine, perhaps due to the decided lack of entertainment options, also brought about a rise of self-sustainability. Gardens were revived or newly planted, sourdough exploded out of the commercial bread and yeast shortage, and home cooking—sourced from local farms—is suddenly the biggest food trend to hit social media.

We’ve been ahead of our time, dear reader. The world is finally catching up.

And then, with the horrifying murder of George Floyd, culturally systemic racial inequalities have been brought back into light in a way that couldn’t have occurred at another time in history.

Thousands in our county marched in solidarity at peaceful protests and showed up in droves to support Black-owned businesses.

And yet, in a time when we need to lean into love, many get lost in the disunity of nuance. It seems there is still a need to come together at the proverbial table and share a culturally rich meal.

Part of what makes each person so valuable to the whole community is that we each experience life through our own particular lens. Often, this is also what makes it hard to understand, or even hear, the perspective of someone else, especially if it is outside of one’s experience.

The greatest act of humility, in my opinion, can sometimes be just listening with openness to another’s experience and taking it at face value. You might work a corporate job or own a small business; be a farmer or a restaurateur; be male or female or none of the above; be white or a person of color. Whatever boxes you tick, your experience is what makes you unique.

And each of us is essential to create the beautiful diversity that builds healthy communities.

And as Nature so clearly teaches us—through soil, plants, animals, ecosystems and human food needs—diversity is what brings health to the planet that sustains us all.

Here at Edible we are committed to celebrating diversity in food and in people. We stand with our BIPOC (Black, Indigenous and People of Color) family, neighbors and friends and further commit to listen and learn as we go.

So please, pull up a chair and join us for some good eating and great company.

Tami Chu

copy editors

Doug Adrianson | Tony Chu

design

Cheryl Angelina Koehler

contributors

Leslie Baehr | Adriel Chu | Ramiah Chu Scott Daigre | Natasha Elliot Anne Kallas | Suzanne Luce Jennifer Richardson | Bonnie Rubrecht Gisa Seeholzer | Mark Storer

photographers Viktor Budnik Mariah Green

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 subscribersupported 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 Ojai & Ventura County

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

Go Wild, Eat Weeds

| Certified Organic by CCOF Supplying restaurants & schools for 30 + years At these farmers’ markets: Ojai – Sun Santa Barbara – Tues & Sat

robertbdmoon@yahoo.com

VENTURA | OXNARD | CAMARILLO | NBVC

Farmer At Roan Mills we grow and process organic, heritage wheat in California and preserve the individual identity of the wheat variety throughout the process.

Miller Roan Mills flour has flavor. It is fragrant, with distinctive color, and has 100% of its natural nutrients intact.

Baker Three simple ingredients – flour, water and salt – are transformed well beyond the sum of their parts when time and temperature are skillfully applied.

Enjoy Pizza Fridays!

Pasta Maker Nothing showcases the flavor of freshly milled, whole grain flour better than this simple product made from just two ingredients.

We’re Wheating For You Visit the Roan Mills Bakery 411 Central Ave. Fillmore Learn more at RoanMills.com

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DIGITAL BUZZ

TAGGED!

We love seeing what you are eating, drinking, foraging, cooking and enjoying in our incredible county! Check out our favorite Instagram “taggers” from the spring season. Tag your photo with @edibleventuracounty, #edibleventuracounty or #ediblevc and you might just see it in print or in our IG stories.

Skillet Cornbread

Farmivore box packing, Camarillo

@ANMAIRI ChocolaTEAM, Thousand Oaks

@SLOWFOODVENTURACOUNTY Savory Za’atar Waffles

@MARIAHGREEN.PHOTOGRAPHY 6

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@CORKYS.NUTS Ojai Certified Farmers’ Market

@805CHOCOLATINE Farmhouse Mac & Cheese

Walnut & Green Garlic Pesto

@FRINGE.FOOD Colors of Compost, Ventura

@QUEENOFCOMPOST

@EXPLOREOJAI Veggie Harvest Box, Underwood Family Farms

@ REINE.VEGAN.CUISINE Edible Ojai & Ventura County

TASTES LIKE SUMMER

TOMATOMANIA IN THE KITCHEN

BY SCOTT DAIGRE | PHOTOS BY VIKTOR BUDNIK Recipes by Scott Daigre and Mark Donofrio adapted from Tomatomania! A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen

by Scott Daigre and Jenn Garbee.

Special thanks to Houwelings in Oxnard, Underwood Family Farms in Somis, and Rainbow Bridge Market in Ojai for providing tomatoes for these photographs.

EdibleVenturaCounty.com

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T

his garden season has seen an unprecedented spike in participants. Were you one of those who restarted your plot during quarantine? As harvest time hits in the summer tomato patch, I hope you’ll have lots of choices piling up on the kitchen counter just aching to become part of the perfect main course, lunchtime snack or party platter.

I’ll bet many of you selected your tomato garden starts earlier this spring with cooking in mind. San Marzano for sauce, a bright-tasting cherry for salads, beefsteaks for that burger, right? That works, of course, and I heartily applaud your dinner-table-oriented strategic thinking.

But which tomato is perfect for which recipe? Are there firm rules?

And what if you don’t have two or three perfect beefsteak tomatoes to slice and drape lovingly over huge burgers for this weekend’s neighborhood cookout? What’s a gardener and cook to do?

Break the rules!

Trust me, you always have another option when it comes to tomatoes.

You say tomato, I say pick it and use it for anything, no matter the size, shape, color or job description. Try something you haven’t 8

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done—or tasted—in the past. Any tomato can be a paste tomato if you try hard enough. What you need is a great-tasting tomato, not necessarily a particular style, shape or size.

Make a pasta sauce with roasted cherry tomatoes or use a great spicy green tomato salsa on a BLT instead of slivers of your favorite beefsteak. Try an heirloom marmalade or a Roma tomato on sourdough. Just a little creativity and courage can make even the most traditional recipe something wild and new.

That said, the following recipes have specific types of tomatoes recommended, but you really can use any kind you have!

Author, speaker and garden educator Scott Daigre is the also owner/producer of Tomatomania, the World’s Largest Tomato Seedling Sale, and Ojai’s Powerplant Garden Design. Follow him at @Tomatomania on Instagram and Tomatomania on FB. Former LA restaurateur Mark Donofrio is the owner/creator and farmer at the Starter Farm, a flower and heirloom vegetable farm in the Santa Ynez Valley and the largest of Tomatomania’s summer test gardens. Follow him @TheStarterFarm on Instagram.

Edible Ojai & Ventura County

La Dolce Vita 1901 RESTAURANT

Mild Green Zebra Salsa with Habanada Peppers Green tomatoes always provide a tangy bright taste, no matter how they’re used, but here green and yellow zebra stripes change the tone of a summer salsa—especially when we add a secret ingredient: unripe (green) Habanada peppers.

New to the scene, Habanadas are one of the first offerings of Row 7 Seed Company, a chef-driven company dedicated to hybridizing vegetables for taste. Habanada, as its name suggests, is a Habanero pepper that has no heat. All the wonderful flavors of the pepper shine through without a searing hot back end. It’s a Habanero we can all enjoy.

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CATERING

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SPEAKEASY

WE ARE YOUR DESTINATION LOCATION Begin downstairs at the 1901 SPEAKEASY with Craft Cocktails and Live Music.

Then move upstairs to the LA DOLCE VITA 1901 restaurant for a classic Italian Mediterranean dinner with exquisite wine. Ah, The Sweet Life.

WE CONTINUE TO OFFER DELICIOUS TAKE OUT LaDolceVita1901.com (805) 486-6878 u Heritage Square u 740 South B Street u Oxnard CA 93030

While we love this hugely productive little orange pepper, they do take their time ripening. So last season, in our impatience, we harvested several of them unripe and green. They found a solid place in this salsa.

Surround a big bowl of this salsa with blue corn chips or throw it on your burger or BLT instead of a beefsteak. But don’t forget to save a bit to enjoy alongside your eggs in the morning.

MAKES A GRE AT GIFT!

This crisp fresh salsa is rated E for Everyone; it is mild enough for kids. If you’d like a bit more kick, swap out that mild chile for a serrano or small jalapeño.

Makes about 4 cups 5 Green Zebra tomatoes, roughly chopped ⅓ cup red onion, finely sliced ¼ cup cilantro leaves, chopped ½ cup small red bell pepper, finely sliced Juice of ½ lime, set aside other half 4 unripe (green) Habanada peppers (or any unripe mild chile), deseeded and finely diced

A Taste of Ojai, Flavors of the Valley, the third in the A Taste of California Series, contains more than 75 recipes for cocktails, appetizers, salads, main courses, side dishes, desserts, and more!

¼ cup finely sliced cucumber Kosher salt, fresh ground pepper and garlic powder to taste Drain tomatoes after slicing, then mix all fresh ingredients in medium bowl. Once combined, season to taste with salt, pepper, garlic powder and juice of reserved half lime.

EdibleVenturaCounty.com

AVA I L A B L E F O R P U R C H A S E AT W W W.P R I VAT E C H E F R O B I N.C O M

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Each season we choose a Tomato of the Year (TOTY) based on its garden performance and overall lusciousness during a given summer season.

Our first-ever TOTY was Madame Marmande, a wonderful red beefsteak—the cross of a modern tomato and a time-honored heirloom. While we Madame Sunrise love this tomato for this Bloody Mary–style cocktail, you can use whatever is lusciously, perfectly, amazingly ripe in your garden.

Each season we choose a Tomato of the Year (TOTY) based on its garden performance and overall lusciousness during a given summer season. Our first-ever TOTY was Madame Marmande, a wonderful red beefsteak—the cross of a modern tomato and a time-honored heirloom. While we love this tomato for this Bloody Mary–style cocktail, you can use whatever is lusciously, perfectly, amazingly ripe in your garden.

1½ ounces high-quality blanco (silver) tequila (try Ventura Spirits’ La Paloma) ½ cup Top of the Pot stock* (fresh tomato juice can be used instead) 1 tablespoon fresh lemon juice ½ tablespoon soy sauce ¼ teaspoon horseradish 3 dashes garlicky chili sauce such as sriracha, Tabasco, or Underwood Ranches Rojo Hot Sauce

Chill highball glass in freezer for 5 minutes. Combine tequila, stock, lemon juice, soy sauce, horseradish and chili sauce in an ice-filled cocktail shaker. Shake thoroughly until well chilled (10 seconds). Strain the mixture into the well-chilled glass over ice and garnish with lime and colorful nasturtium blooms.

*Top of the Pot stock Top of the Pot stock is the top layer of liquid in a pot that typically gets cooked off when simmering tomatoes and spices.

To make, half-fill a large saucepan with fresh garden tomatoes and a half cup of water. Add salt and pepper, garlic, maybe a spice mix or even some chili flakes, and then cover. After about 15–20 minutes, as the tomatoes cook down, they will shed wonderful juices, which you should pour off or ladle out and save for these cocktails. Use simmering tomatoes in any recipe for stewed tomatoes.

Nasturtiums and fresh lime for garnish 10

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Edible Ojai & Ventura County

Our Markets are OPEN to serve our community during this crisis.

Each market has COVID-19 Safety protocols in place for the protection of our customers and farmers.

Please check our website for up to date info.

WEDNESDAYS MIDTOWN VENTURA Pacific View Mall 9:00am - 1:00pm Front West Parking Lot on Main Street

It’s

! n o s a e S e h t f o k a Pe

THURSDAYS THOUSAND OAKS

The Oaks Mall 12 noon - 5:00pm East End Parking Lot on Wilbur Road

WIC, CAL-FRESH/EBT & MARKET MATCH ACCEPTED HERE

www.vccfm.org EdibleVenturaCounty.com

SATURDAYS DOWNTOWN VENTURA City Parking Lot 8:30am - 12 noon Santa Clara Street & Palm Street

SUNDAYS SANTA CLARITA

College of the Canyons 8:30am - 12 noon Parking Lot 5 Rockwell Canyon Road

CONNECT WITH US . . . 805.529.6266 @vccfm

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@vccfm

summer 2020 11

Beefsteak Tomato Chips Rather than add a beefsteak slice on a juicy hamburger this summer, amaze your friends and neighbors when you put your favorite beefsteak on the side! This supporting player can be green, yellow, orange or whatever color happens to be ready in your garden. Shape doesn’t matter, the more unique the better.

Choose a tomato that’s completely colored but not yet as soft as you might want it for a burger. Cut into thin slices (you could use a mandoline but those are scary) and sprinkle on a light layer of your favorite spice mix or dried herb. Any seasoned salt will work nicely.

Arrange the slices on your dehydrator* trays or slats and dry them till they are crisp, usually 8–10 hours.

Parchment paper or application of a light nonstick spray will help you remove them more easily later. Thicker slices may take longer but hold up better.

These could also be dried in the sun but we find they wrinkle more. But hey, why not try it? *If you don’t have a dehydrator, you can use your oven instead. If you have a “warm” setting, that will be perfect. If not, set it on its lowest setting, 150–200°F. Then crack the oven door open. Rotate about halfway through drying, at around 5 hours.

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Edible Ojai & Ventura County

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A Midsummer Night’s Cherry Roast When you have bowls and bowls of these productive rainbow morsels, there’s no better way to use them than in a roast.

Roasting brings out all the sweetness that is already a major part of this taste profile and softens the sometimes-tough skins.

4 cups cherry or grape tomatoes, halved (leave a few whole for variety)

This recipe is infinitely flexible. More chiles or fresh jalapeño changes everything. I often enjoy a more soup-y version of this recipe, which is easy to do by adding a bit more of the liquid ingredients and more cherry (or other) tomatoes, which shed delicious juice as they cook. The dish can be altered per your taste or the season. I’ve added squash, cabbage or other veggies for a different twist.

1 sprig rosemary, cut in half

Slice up fresh herbs that you can gather from the garden as well. Basil, green onions, garlic, thyme, oregano? Yes! Embrace the gumbo esthetic here and use what you have, make it different each time. You’ll always get a great result.

Makes about 2½ cups 14

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¼ medium red onion, roughly chopped 3 tablespoons extra-virgin olive oil 4 tablespoons balsamic vinegar 2 tablespoons brown sugar, packed ¼ cup mixed (or your favorite) chopped garden herbs Kosher salt, freshly ground pepper, and chili flakes to taste Preheat oven to 400°F. Spread out sliced tomatoes and onions on baking sheet or ceramic baking dish and drizzle/sprinkle with olive oil, vinegar and brown sugar. Toss together, then level them in the pan. Add chopped herbs, salt, pepper and chili flakes over mix.

Bake 10–15 minutes to wilt ingredients slightly, then remove from oven and toss with spatula.

Return pan to oven and bake for another 20–30 minutes, stirring gently every 10 minutes or so to mix ingredients and release the most juices.

Remove from oven when tomatoes are still juicy; set to cool in a medium bowl. Be sure to scrape the baking sheet into the bowl to include any caramelized bits.

Freeze or store it in the refrigerator or, better yet, use immediately over pasta, meats, steamed veggies or a big chunk of fresh sourdough bread.

Edible Ojai & Ventura County

(805)652-0404

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JOYFUL LEARNING

Consultation Tree Risk Assessment Tree Maintenance Pruning Fertilizing Planting and Removal

Blending academic fundamentals with the richness of the visual arts, drama, and music.

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

75 years of

Edwin Slowik Board Certified Master Arborist

Our pruning standards are proven to promote healthy growth, strong structure and pleasant aesthetics for all trees. With our help your fruit trees can have better tasting fruit and more of it!

805.646.8184 783 McNell Rd. Ojai, CA 93023 monicaros.org

Pre-K - 3rd Grade • Toddler Program • Summer Camp

Photo by Michelle A. Evans @ventura_salt

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BY GISA SEEHOLZER | ILLUSTRATIONS BY NAOMI HENRY

1

ou might get that warm fuzzy feeling that comes with doing good for the planet when you drop that plastic container into your designated recycling receptacle. But how much of what you proudly send off on trash day actually gets recycled?

And for that matter, what is actually recyclable? And what happens to all of that “recycling” once it leaves our homes?

THE BUSINESS OF RECYCLING

Ventura County has over half a dozen recycling centers to which county residents are assigned based on the city they live in.

Camarillo: Camarillo Recycling, Inc. 805-987-0226 Fillmore: Fillmore Recycling Center 805-265-0663

Recyclable items are considered an asset, an item that can be sold. Ideally, all those plastic and glass bottles, cardboard and cartons will be broken down to raw materials and used again to make other products that can be sold to consumers. Anything that can’t be sold will get thrown into the landfill. It’s just business.

Oxnard: Del Norte Recycling Center 805-385-8060

RECYCLING PROCESS

Ventura: Gold Coast Recycling 805-642-9236

When your recycling is picked up via truck, it is taken to a recycling center where it is poured onto large machines. These large machines carry the materials onto conveyor belts where workers sort out the materials specifically based on type, with a focus on whether items are clean or soiled. The clean recyclables sell at a better price to manufacturers looking for raw material.

According to an informational video by Gold Coast Recycling, “Often times, trash comes mixed in with recyclables, thus requiring an expensive rerouting to the landfill. That’s where you come in. Our goal is for all residents to put nothing but recyclables into the recycling containers …”

REUSING IS BETTER The consensus seems to be that recycling is better than not recycling, But why not switch to using multi-use items that don’t need to be recycled or thrown out to begin with? Mason jars, multi-use plasticware, reusable zipper-lock silicon bags, stainless steel drinking straws and water bottles, beeswax-covered cloth to replace disposable sandwich bags, compostable paper products, a pocket set of bamboo eating utensils to replace the ones they give you with takeout food and a zillion other options are all good ways to reduce the amount of trash—and recyclables— that you might toss out. It’ll save on landfill space, and it’ll save on fossil fuels, and it’ll help save the planet a little.

In the end, recycling is a practice that should be a last resort. Before throwing an item into the recycling bin ask yourself: Can this be reused, upcycled or composted?

Gisa Seeholzer is a local freelance writer with a focus on community and sustainable living. She is also a beekeeper and avid gardener, with a passion for buying locally sourced organic produce and artisanal goods. In her spare time she runs Marigold Farms, a non-profit that helps to educate the public on the benefits of growing their own food at home and in community spaces.

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Simi Valley: Waste Management—Simi Valley Landfill 866-909-4458

Ventura: Standard Industries 805-643-6669 Thousand Oaks: P C Recycle 805-499-0050

Best Practice Tip: Rinse your recycling. Just do it. Each facility will have different guidelines about which dirty (and clean) containers they will accept, but it saves time and money if you just clean it at the source.

For information on recycling plastics by numbers, check with your local recycling facility.

Edible Ojai & Ventura County

EdibleVenturaCounty.com

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WASTE NOT

Riding the Tides

Ocean-Friendly Restaurants in Ventura County

BY BONNIE RUBRECHT

T

he prodigious amount of single-use to-go boxes, pre-packaged utensils and now-notorious disposable straws makes the restaurant industry especially complicit in plastic pollution. The challenges of providing food for takeout and pickup during the current health crisis has only exacerbated restaurants’ reliance on plastic.

While many restaurants in California have put practices in place to become more environmentally friendly, the Surfrider Foundation, including a local chapter overseeing Ventura County, highlights those who make a structured commitment.

The Surfrider Foundation, a national nonprofit working to protect the beaches and oceans, created a new program in 2016 to standardize restaurants’ commitments to becoming more sustainable.

Following up on the success of their Ocean Friendly Gardens initiative, the Ocean Friendly Restaurant (OFR) program recognizes bars, bistros and fine-dining establishments that pledge to dramatically reduce their environmental impact.

Restaurants that receive OFR designation are promoted by the Surfrider Foundation, marked on an online map that charts members nationally and also receive branding distinguishing their business as “ocean friendly.” In Ventura County, La Cosecha at the Crowne Plaza Hotel, Sage Ojai, Paradise Pantry, The Five07, Harvest Café, Coastal Grill at Embassy Suites Mandalay Bay and others participate in the program.

Laura Oergel, chair for the Ventura County chapter of the Surfrider Foundation, explained that an important part of OFR is educating businesses about sustainable practices.

Education and advocacy on the part of the Surfrider Foundation and other environmental organizations have made big impacts in the county. In February, the City Council of Ventura voted to move forward with a ban on Styrofoam use. “We’re excited about the awareness that the ordinance will create,” Oergel says, noting the campaign has already raised consumer interest in the impact of

takeout and to-go containers.

The timing of putting the new ban into place has been challenging. Local restaurants are facing considerable difficulties because of COVID-19 health regulations.

“Our ability to use reusable dishware from customers has unfortunately been affected,” says Robert Glover of Harvest Café in downtown Ventura. “Reusable dishware is our preferred to-go container and we often sell them and promote their use through discounts. We are, unfortunately, not able to do that in the short term.”

Although all of Harvest Café’s to-go containers are compostable, Glover points out that losing the ability to dine in “just creates much more waste in general.”

Tina Thayer of Paradise Pantry also acknowledges the difficulty in shifting their business model entirely to takeout. “We had to move from green biodegradable ramekins to ones that are recyclable,” she says, noting that their usual supplier has not been able to provide the volume they need at this time.

Given the number of emergency measures that have been drafted in response to the COVID-19 crisis, the ordinance on Styrofoam has not yet gone back to City Council to sign into law.

Although it’s a work in progress, the commitment still signals an important victory for the OFR program—and for residents throughout the county. Less plastic used at local dining establishments means less plastic on our beaches and in the ocean. Through programs like Ocean Friendly Restaurants, and with action generated from policies like Ventura’s proposed ban, our community and our children will benefit from a cleaner, healthier coastal environment for years to come.

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.

These photos, courtesy of Ventura Surfrider’s Foundation, were shot at Surfers’ Point during the Surfrider’s monthly California “C” Street Beach Cleanups.

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Edible Ojai & Ventura County

HOW TO JOIN As a consumer, you can encourage your favorite restaurant to join The Surfrider Foundation Ocean-Friendly Restaurant (OFR) program.

Restaurants are required to meet five criteria to become a member: • No use of expanded polystyrene (also known as “EPS” or “Styrofoam”) • Engage in proper recycling • Offer only reusable food ware for on-site dining (glass, metal, etc.)

• No plastic bags with takeout or to-go orders, provide takeout utensils only upon request

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HAPPY HOUR

MAKE MINE A MOCKTAIL

BY SUZANNE LUCE | PHOTOS BY VIKTOR BUDNIK RECIPES BY JARED KRUPP, MIXOLOGIST AT 1901 SPEAKEASY AT LA DOLCE VITA

T

here is an innate human desire to be sociable, a need powerfully clarified during the quarantine. Historically and across most cultures, sharing a drink has been one of the most common things people would do to unwind and spend some time together. But a bitter aftertaste has become associated with the practice— largely because of a barrelful of consequences related to overindulgence.

For a variety of reasons, we are drinking less—whether to reduce our intake, to save up for better booze or to find alternate means of stimulation and stress relief. Here’s the twist: Many drinkers and non-drinkers alike (not just pregnant or sober folks) are choosing cocktails that are sans spirits, hence the name mocktails.

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BERRY BLAST ½ ounce fresh lemon juice ½ cup assorted fresh berries (strawberries, blackberries, raspberries, blueberries) Any lemon-lime soda, soda water or tonic Ice Add lemon juice and berries to a chilled glass, top with lemon-lime soda and a couple ice cubes.

Garnish with fruit of choice and fresh herbs if desired.

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THE BUZZ

But what exactly is a mocktail? Put simply, it’s a non-alcoholic mixed drink, but they’ve become anything but simple. Recent trends have brought a demand for high-quality ingredients and craftsmanship in food, and drink offerings are catching up. Consumers are willing to invest in seasonal, locally sourced ingredients; modern, innovative methods of infusion and extraction—and more. Some restaurants are even beginning to offer tasting menus with non-alcoholic pairings, which is a welcomed challenge for creative mixologists who are willing to shake things up.

Menus for mocktails often read like recipes for a cleanse or smoothie, with fresh citrus and other fruits and immune-boosting superfoods. Kombucha, shrubs, tonics and elixirs are showing up as mixers in these non-alcoholic beverages, as are unique combinations of fruits and herbs.

Mocktails that are visually appealing and made with good-for-you ingredients are especially popular with discriminating, health-minded folks whose routines may include yoga and meditation. An occasional glass of wine from their favorite winery can fit into their lifestyle, but if having drinks with friends means a heavy dose of alcohol and sugar, they are increasingly turning to mocktails as a solution.

THE UPSHOT

Of course, there is also the appeal of these drinks to those aware that traditional drinking habits can blur the moment and end in self-loathing. With a night of mocktails, they may find that they have more meaningful, memorable conversations or can even responsibly work while enjoying a drink. Mocktails are about changing the culture of drinking and offering alternatives.

Edible Ojai & Ventura County

JUST ONE MORE

Let’s face it: The quarantine, with days blending into one another, Zoom happy hours and general melancholy and malaise, has been the perfect storm for a surge in drinking, as shown by the spike in demand for alcoholic beverages in stores and online. But mocktails may also see a surge as the taste for traditional booze fizzles. And in our new and unpredictable reality, we may find comfort in choosing a mocktail that brings all the social and flavor benefits of an alcoholic drink but without the side—or after—effects.

So, next time you’re out, and hopefully that’ll be soon for the sake of our local restaurants and bars, ask the bartender if they serve mocktails, and then feel free to skip the alcohol, without giving up on socializing with friends or enjoying a delicious drink.

Suzanne Luce, a writer and mother of three, has long been a real-food enthusiast, making much of the food her family eats from scratch. She is also actively involved with Slow Food Ventura County as baker and publicist. She has worked professionally in marketing and PR and earned a bachelor’s degree in literature/writing from the University of California, San Diego.

MOCK MULE ½ ounce fresh lime juice ½ ounce ginger syrup (recipe below) ½ ounce pineapple juice Organic ginger beer Fresh mint Using a copper mug (optional), add lime juice, ginger syrup and pineapple juice.

Fill with ice, then top with ginger beer and garnish with fresh mint.

Ginger Syrup 1 cup ginger root, roughly chopped 1 cup brown sugar 4 cups water Add all ingredients to a saucepan. Bring to a boil. Remove from heat and allow to steep for 30 minutes.

Strain out ginger and store in Mason jar in refrigerator.

Use in mocktails and cocktails.

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EDIBLE ENDEAVOR

DINING IN THE AGE OF THE ’RONA

BY MARK STORER | PHOTOS BY MARIAH GREEN 26

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Edible Ojai & Ventura County

Photo by Viktor Budnik

T

he practical reality, without the noise of media, politics and everybody and their aunt with an opinion, is that the novel coronavirus is in the world and it’s not going to go away any time soon.

But restaurateurs, along with other small-business owners, have to learn to manage what’s happening on the ground now.

Restaurants that survived the lockdown across the country have slowly begun to reopen with patio dining and social distancing as the new norms. Like so many experiments, they’re learning as they go and making adjustments that they hope just might carry them through and beyond this hard time.

L A D O LC E V I TA “It’s a whole new ball game,” says Michelle Kenney, owner and chef of La Dolce Vita in Heritage Square, Oxnard. “We have unpredictable traffic for takeout. We’re not on the main drag anyway and that makes it harder.”

La Dolce Vita is in the fine-dining category, which Kenney admits makes the future less clear. But a contract with World Central Kitchen and a program that has been feeding seniors in Oxnard has been helping to pay the bills. Through the first part of May, La Dolce Vita was delivering meals for health care staff members three days a week.

“The ability to continue to make food and sell it, albeit at about $10 a plate, was welcomed.”

Still, Kenney has had to furlough staff members, cut some corners, refigure supply chains and manage the output of the daily World Central Kitchen and senior luncheon program menu as well as a takeout menu, both of which require variety to keep demand up.

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“The ability to continue to make food and sell it, albeit at about $10 a plate, was welcomed.” summer 2020 27

“People miss the communal aspect of what we do and they’re starting to come back.”

Pillard is echoing data that is becoming clearer across the country: According to an April 16 survey done by the newly formed Independent Restaurant Coalition, only one in five restaurateurs were confident they could survive the pandemic even with assistance from the federal government.

NABU WINES RAGAMUFFIN COFFEE Sarah Pritchett and her husband, Shawn, own Ragamuffin Coffee Roasters, which features coffee and gluten-free baked goods in Newbury Park and in the Annex in Oxnard’s Collection.

“We started using an app called Joe Coffee, which allows you to order ahead, and because of what we do, we were able to pivot to an all-takeout business,” she says.

The Pritchetts called their employees and reassured them that with a pivot to a to-go format, they would still be able to keep a customer base coming in.

“We sort of asked ourselves what we could do to keep our team and our customers safe and then work from there,” Pritchett says. “We haven’t had to lay anyone off, but we have had to limit hours. We looked at the lockdown as though it was going to go through the fall,” she says.

It was a prescient business decision because when the stay-athome orders came originally, the plan was for two weeks.

“In the beginning, we couldn’t get all the supplies we wanted, but we’ve been adapting and ordering further out. We’re seeing a transition from people buying bake-at-home products to buying already-prepared items,” Pritchett says. “The community has been really supportive as we’ve gone further in. More people are coming in for coffee to go, using the Joe app. People miss the communal aspect of what we do and they’re starting to come back. We’re not meant to be separated like this.”

Pritchett says that because they’ve been able to pivot to a takeout model so well, she is hopeful for the near future.

SLATE B ISTRO Vince Pillard, who owns Slate Bistro in Camarillo and has opened and sold two other restaurants in the past 10 years, is still leery moving forward.

“The future is going to be different. We have about a third of our staff working right now and I think it will be harder to be open than it is even now,” he says. “Are people going to come in for sit-down dinner? Probably not. If I’m open at half capacity, even on a Friday night, that’s not enough to pay the bills.”

The average profit margins in the restaurant industry are already a low 3% to 7% and Pillard says that the pandemic has made those even tighter. “That’s why we offered takeout meals including takeand-bake options. Fine dining is going to be very rare and a lot of places are just going to go out of business.”

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If there is a hospitality industry model that has completely pivoted with more than just marginal success, it is NABU Wines in Westlake Village. Co-owners Greg Barnett and Jeff Bailey won the “best wine bar of the year” two years running from the LA Daily News, so it’s no surprise that when restaurants and bars began to shutter, Barnett says he knew what had to be done.

“We were always really strong with social media and I let everyone know that we were still open,” he says. “The wine club members were asking how they could get wines. I have a great little Mini with our logo on the side so I designed a couple of running board signs for the roof and I started delivering wine to our customers.”

In addition to regular shipments to wine club members, Barnett sets up deliveries using social media and online ordering on a daily basis.

“On some days, I’ll drive as far as Santa Clarita and downtown Los Angeles out to Ventura and Fillmore,” he says.

With the loss of the business that typically comes from the live music nights at the winery, and new regulations that won’t allow wineries, breweries and bars to open without food service, Barnett is considering adding tapas and deliverable wine tastings to the menu as well.

NABU continues to use social media to drive sales, including reactivated accounts on everything from Tumblr to Twitter, using it to message different assortments of wine, setting up different wine collections in varying sizes and communicating with subscribers what’s available on any given day. “Business isn’t what it was, but we’re doing OK for now and it’s getting better.”

‘ N O T G O I N G TO B E L I K E I T W A S ’ Whatever the future holds, restaurants—indeed, many small businesses—are not likely to operate long under the pre-coronavirus guidelines. Until an effective treatment or a retreat of the virus appears, social distancing, wearing masks, constant hygiene and other such practices are here to stay. Fear is too hard a thing to simply ignore.

Kenney put it best, even as she and other chefs focus on the daily grind of keeping afloat in uncertain times. “Now that we are finally

“The future is going to be different. Are people going to come in for sit-down dinner?”

Edible Ojai & Ventura County

“I have a great little Mini with our logo on the side so I designed a couple of running board signs for the roof and started delivering wine to our customers.” open, what are people going to do? In the recession of 2008, you saw this shift. If you normally went to La Dolce Vita, now you were going sort of one level down to a restaurant that wasn’t quite as high. And if you went out three days a week, you went out one day a week. It took years for people to go back to their habits. I feel like that’s going to happen with this, too. Even now that we can open, it’s not going to be, like, ‘Yay, let’s go back to the bar and the restaurant!’

It’s not going to be like it was.”

Very few things will look the same as we move forward into a post-coronavirus world, but with a little ingenuity, some improvisation and a passion to provide people with a unique experience, restaurateurs will prove again that necessity is the mother of invention—and invention is the mother of survival.

Mark Storer is a writer, educator and wine junkie.

He has spent a good deal of his adult life exploring West Coast wine country from the Mexican border to Washington State and living to write about it. He also teaches English literature, journalism and composition at Adolfo Camarillo High School. Mark has lived in Ventura County off and on since 1987 with his wife, Susan; daughter, Shannon; and an assortment of pets.

At right from top: Shawn and Sarah Pritchett of Ragamuffin Coffee Roasters Vince Pillard of Slate Bistro Greg Barnett delivers NABU Wines in his Mini.

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AND THE PEOPLE ORDERED TAKEOUT

BY LESLIE BAEHR | ILLUSTRATION BY ADRIEL CHU

A

long, long time ago, before the pandemic and the great global sourdough experiment, Americans had something called meals. Breakfast was in the morning and usually consisted of eggs. Lunch was short and sweet—a sandwich on the go. Dinner was the main event—you often got wine.

Then came the global scourge and the country hollered “last call.”

So the fortunate ones stopped at the grocery store to pick up lots of toilet paper and then went home. But the longer they stayed home, the stranger things got. Until one day, the people passed the point of being sheltered-in-place and found themselves sheltered-in-time.

Without the normal punctuations to their day, the hours slurred together like one drunken run-on sentence. No one could figure out what to eat or when to eat it. Without time, there could be no mealtime.

They ate at odd hours and sometimes at all hours. They ordered pizza on weeknights, drank before 5 and become shockingly aware that muffins and cupcakes were practically the same thing.

The intellectuals among them advised that they take time to ponder life’s deep philosophical questions. Ask not what’s for lunch, they said, but what is lunch?

“Time is an illusion,” Douglas Adams answered for the people.

“Lunchtime doubly so.”

And the people were surprised to find him correct.

Mealtimes had not been ordained, they found, but invented. And they had been reinvented over and over in history. Breakfast-lunchand-dinner was simply the latest hot release—a sticky result of meals maneuvered around working hours like files in a cabinet.

Early European agricultural settlers actually took dinner midday.

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(For most, it was the only hot meal and was bookended by small cold meals on either side.) Families the country over were relieved to learn that, having been together all day, the settlers hadn’t much felt like talking to their relatives at dinner either.

With the efficiency-obsessed industrial revolution, dinner moved to the evening where it was given grand social expectations as work’s reprieve. Lunch, “a glorified snack,” stepped into its place.

But Americans hadn’t just industrialized their meals, they learned; they had industrialized themselves. One 1830s Frenchman observed that Americans obsessed over self-improvement. They “show themselves constantly tormented by a vague fear of not having chosen the shortest route,” he wrote. Table-to-stomach apparently included.

As the people digested their history and thought about the future, they wondered what it would be like to eat a little slower. And maybe live a little slower too. Would they have to give up chicken in nugget form? Instant noodles? What would it be like to eat in a restaurant rather than have food delivered? How fast was fast food?

There were as many ways to live, they were reminded, as there were ways to eat. They could have a late-night “rere” (late supper) in the Shakespearian fashion; have one meal a day like the ancient Romans thought was best; or mind earth’s eating schedule like early indigenous people.

Edible Ojai & Ventura County

W ith out th e no r mal p u n ctu a tio ns t o t he ir d a y , th e h o u r s slurred to g eth er l i k e o ne d ru nken ru n-on se nt e nce. N o o ne co ul d f i g u re o u t w h a t to ea t or whe n t o ea t i t. W ith out t im e , t h er e co u l d be n o m ea l time .

They wondered what other conventions they adhered to so devoutly that they themselves had made up in the first place.

They thought about government, companies and culture. They thought about stop signs, success and chickpea “pasta.” They thought about how they spent their time and how they spent their environment.

When the day came to finally leave their homes and head back out into the world, they vowed to remember that they themselves could change it because they themselves had invented it.

And they had hope.

After all, they had invented brunch. *Hat tip to author Abigail Carroll of Three Squares: The Invention of the American Meal, whose articles, research, interviews and quotes provided fodder for this essay, and to Catherine O’Meara’s beautiful poem “And the People Stayed Home,” whose format I have fumblingly taken inspiration from.

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.

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EDIBLE INFLUENCER

Finding Ojai Magic in a Cup of Tea

BY JENNIFER RICHARDSON

I

COVID-19 is going to impact our lives, but it also has a thudding t’s the day after Ventura County issued its “Stay Well at Home” resonance with Muzyka’s personal experience as a tea entrepreneur. order mandating that people stay inside except for essential needs, and Magic Hour tea company owner Zhena Muzyka is hosting her That journey began in 2000 when Muzyka launched her first tea first virtual tea circle, christened Saturday Sips. Along with tea drinkcompany, Zhena’s Gypsy Tea, driven by the need to pay for her young ers from South America, Europe and Muzyka’s hometown of Ojai, son’s critical medical care. She grew the business into a $12 million I’ve logged in to Zoom to take part. fair-trade, organic powerhouse with a mission to end poverty for tea The camera is trained on Muzyka as sunlight streams in through workers. Then, in 2014, she ceded control to the investors whose the windows of her recently opened—and now temporarily shutfinancing she had relied on to drive its growth. She had literally lost tered—tea studio on East Ojai Avenue. She starts by boiling water her identity, the business that bore her name. for some Jasmine Moon tea, noting jasmine is the smell of divinity, In the face of this crushing loss, Muzyka turned to her first love: then pointing out the hair-like thread on the end of a shriveled bud. writing. She had a memoir/business guide, Life by the Cup, in the “I call myself the friendly neighborworks with Simon & Schuster. At the hood drug dealer,” she says with a chuckle. meeting with the publisher where she “I find myself speaking about buds a lot.” had to fess up to having been ousted It’s a typical Muzyka move, gliding effrom the company that featured so heavDuring our interview and her Saturday Sips fortlessly between the profound and the ily in her forthcoming book, she got an session, Muzyka answered questions about profane, and no sooner has she said it unexpected offer. Not only did they still which teas to drink… than she’s lighting a candle and clearing want to publish her book, they wanted to To help you sleep: Child’s Pose, a caffeine-free the space for us by wafting some sage. give Muzyka her own imprint (or pubherbal blend originally crafted to help Zhena’s Next she reads a passage from her latlisher trade name). In the coming years insomniac daughter. she would use that spiritual-and-wellest book, Love in Detail: “Love is our true At work: white teas, like Raspberry Earl or ness-themed imprint, Enliven, to provide identity. As we lose our footing in the Silver Moon, are lighter in caffeine so you can a platform for other Ojai writers. world, we are reminded of this reality.” drink them throughout the day.

The quote is meant to offer solace to And yet the pull of tea leaves never To help you focus: ground yourself with a virtual room collectively grappling with really left Muzyka. Considering how to Bohemian Breakfast, a black vanilla tea. the recent realization of just how seriously make a return to the tea business, she

Tea Therapy

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Zhena Muzyka’s Pixie Green Goddess Cocktail Locally inspired and tea-infused, this cocktail is great as an afternoon treat or can be paired with salmon, scallops, a citrus chicken or even crispy duck. For a vegetarian pairing, try it with a citrus salad or a lemon and tangerine cake.

Makes 2 cocktails 2 tablespoons Magic Hour Green Goddess tea leaves 8 fluid ounces vodka of your choice (we used Ventura Spirits’ Haymaker Vodka) ⅓ cup Ojai Pixie tangerine juice (or other fresh citrus juice) 3–4 dashes Angostura orange bitters Ice

Make ahead: Place tea leaves in large Mason jar or pitcher with vodka. Allow to steep for 4–6 hours.

Strain infusion into a cocktail shaker and add Pixie juice, bitters and ice. Shake and pour; garnish with a slice of Pixie tangerine.

resolved that this time she would do things differently.

Instead of going through grocery stores or distributors, she would connect directly with her customers by offering a tea subscription service, with tea and teachings brought to life via online tea ceremonies. In 2019, Magic Hour—named for Ojai’s famed dawn and dusk pink moment and the power of tea in creating time and space for connection—was born.

After about 10 months, she decided to complement her online shop with a bricks-and-mortar experience, launching Magic Hour tea studio as a pop-up. I first met Muzyka in late February, shortly after she had signed a five-year lease on the space and before the coronavirus shut down non-essential businesses.

The Magic Hour flagship feels like the living room of your most stylish new-age friend. We drank Almond Matcha Green tea in a seating area at the front of the shop overlooking the centerpiece of the room, a large Persian rug dotted with pillows, singing bowls and an hourglass (also an emblem on her labels). Shelves along the walls featured Magic Hour teas packaged in the brand’s distinctive violet glass—a material, Muzyka notes, that was found in Egyptian mummy tombs—and a label design evocative of tarot cards.

The Sri Lankan–sourced teas are organic, biodynamic and fair-trade. Muzyka draws on her aromatherapy background in creating her blends, which may feature local mint and lavender, oil of bergamot from Sicily or rose oil from Bulgaria.

In addition to her own teas, the studio sells stationery, books, candles, cups, chocolates, pashminas and jewelry from other local, women-owned businesses.

“The mission of the company is to build community, and so having a community gathering space has been such a joy,” Muzyka tells me.

Whether the Magic Hour tea studio will be reopened by the time you’re reading this remains to be seen, but thanks to her online roots Muzyka’s mission to create connection is alive and well. In the age of social distancing, it feels more urgent than ever.

The Magic Hour tea studio is located at: 928 E. Ojai Ave. Ojai Magic Hour teas and subscription boxes can be purchased online at clubmagichour.com. For more information about Zhena’s online tea circles go to clubmagichour.com/pages/events.

Jennifer Richardson is the author of Americashire: A Field Guide to a Marriage, an Indie Reader Discovery Award winner for travel writing.

She and her British husband consider themselves lucky to call both Ventura and a village in the English Cotswolds home. To learn more, visit JenniferRichardson.net.

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Noah DelToro’s Magic Hour Raspberry Earl Cookie Already gluten free, these tea-infused cookies can also be made vegan and low-glycemic and are the perfect companion for an afternoon tea ceremony.

Makes about 2½ dozen 1 tablespoon Magic Hour Raspberry Earl Grey tea (plus more for a cup of tea) ¾ cup organic butter (or any vegan butter alternative), just softened 2 cups coconut sugar 2 eggs or egg replacement 1 tablespoon molasses 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 3 cups almond flour 1 cup coconut flour 2 cups white chocolate chips 1 cup fresh raspberries Preheat oven to 350°F. Use a coffee bean grinder or mortar and pestle to grind tea into fine powder.

Cream coconut sugar with butter.

Add eggs, molasses and vanilla and mix until smooth.

Whisk dry ingredients in large mixing bowl. Don’t forget the tea!

Fold dry ingredients into creamed mixture until combined. Fold in white chocolate chips and fresh raspberries.

Form 1-inch balls of dough and place on parchment-lined baking sheet.

Press down into disks.

Bake 15 minutes, or until the cookies are golden brown.

Remove from oven and cool on wire rack.

Enjoy with a cup of Raspberry Earl Grey!

Photos by Mariah Green EdibleVenturaCounty.com

Noah DelToro is the chef de cuisine at Azu Restaurant and the Magic Hour assistant tea blender. He attended New England Culinary Institute in Vermont and was born and raised in Oak View, California. summer 2020 35

GROW IT

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Edible Ojai & Ventura County

Squeeze the Most from Every Drop with a Water-Wise Garden

BY NATASHA ELLIOTT

I

t is never too late to start a drought-tolerant edible garden in our area of California. With just a little planning, you could be enjoying dinner from your own yard in no time, while saving water!

There are four main factors to consider when growing a water-wise edible landscape: soil, irrigation, planting in the right time of year and plant types.

Consider installing a graywater system that reuses the water from the washing machine for outside irrigation. This is particularly useful when growing fruit trees.

Sow Seeds with the Seasons

To prepare healthy soil, start by spreading a layer of compost an inch or two thick across the area to be planted.

Then top the compost with a two- to three-inch-thick layer of straw or wood chips. This process helps create a living soil sponge that soaks up water and stores it to increase the length of time between waterings.

Probiotics in the compost feed off the organic matter in the mulch, and create spaces in the soil where water is captured and stored— just like any other sponge.

In Central/Southern California, fall is generally the best time to plant. Temperatures are cooler and the chances of rain are greater, putting less stress on plants as they take root in their new homes.

When it comes to annuals (plants that live less than a year) growing from seed can save a lot of water. Plants grown from seed have more vigorous root systems, leading to tougher, more droughttolerant plants.

Sowing seeds in fall for winter greens such as lettuce, kale, arugula and cilantro can produce an abundant harvest on rainfall alone. After properly preparing the soil, sow a generous amount of seed in the desired growing area, making sure the seeds are somewhat evenly spaced. About a month after the first rainfall, you will be enjoying plucking leaves and eating salads!

Be Water Wise

Plant Natives

Drip systems are the most water-efficient way to irrigate. Drip emitters do not mist or overspray, which cuts water loss due to evaporation, especially on those hot days. Water is delivered slowly in drip systems at a rate that soils can fully absorb, eliminating runoff. The frequency and duration of irrigation matters: watering less often for longer periods of time is more effective than frequent, short waterings.

Learning how to use and program an irrigation controller is crucial to maximize water savings. Systems must be reprogramed to run less in cooler months, and can even be shut off completely through the winter. Alternatively, smart controllers automatically adjust run times based on local weather conditions.

Some plants have adapted to get by without much water.

Mediterranean classics like pomegranates, rosemary and thyme thrive in low-water conditions.

Looking to edible succulents is another way to incorporate drought-tolerant plants into an edible garden. These plants include dragon fruit, aloe vera and nopales. California native plants like lemonade berry, black and white sage and California grape all produce exciting flavors in arid conditions.

By carefully considering what is planted and how it’s cared for, it is possible to have a bountiful garden while conserving water.

Prep Ahead

Natasha Elliott is a landscape contractor and designer specializing in edible and California-friendly landscapes. She is the owner of Sweet Smiling Landscapes. Find out more at SweetSmilingLandscapes.com.

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GROW BIZ

NEW CSA OFFERS HYPERLOCAL EATS

BY ANNE KALLAS | PHOTO BY JESS STARWOOD

W

ith questions about the food supply chain that leaves grocery store inventories in flux—once you stand in long lines to even get in the door—many people are looking for healthy, locally sourced alternatives.

The Farm and Forest CSA (community-supported agriculture harvest subscription program) offers not only a container full of fresh, seasonal produce but also special items that herbalist, forager and plantbased chef Jess Starwood finds growing wild while exploring outside.

“I go foraging every week and add whatever I bring back, from mushrooms to herbs, fruits, berries and seeds—unusual things,” Starwood says. “These are add-on specials. Not everybody’s going to want to go home and process their own acorns, but they can buy acorn flour as an add-on to the week. I write up a recipe every week for inspiration, explaining what the items are and how to use them in recipes.”

The majority of food in the Farm and Forest CSA boxes comes from a farm in Thousand Oaks, where Starwood lives and earns partial rent working as the marketing specialist and natural foods forager for the landowners, who don’t wish to be identified.

“We’re not certified organic because the whole process is too much for such a small operation to undergo and keep things affordable. But we go above and beyond organic standards in what we produce,” Starwood says. “The farmers and owners of the property wanted to grow produce as free of chemicals as possible for their own consumption. They realized they were growing so much they wanted to share with the community.”

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A Farm and Forest CSA costs $90 a month for members. Currently there are 10 subscribers, with room for up to 28. Each box has about eight to 10 items each week, based on what is currently in season. The boxes are picked up on Tuesdays.

“We have a variety of different greens: bok choy, kale, Swiss chard, romaine, butterhead lettuces; herbs [such as] mint and rosemary, cilantro, borage and sage,” Starwood says. “We’ll have all sorts of heirloom tomatoes, fava beans, cucumbers and a whole variety of citrus and other fruit: mandarins, key limes, Meyer lemons, kumquats, loquats. It changes with every season.”

In addition to the standard CSA fare, customers can also add on mushrooms, nuts, elderberry syrup and other treats, depending on what Starwood finds while foraging.

Starwood says she tries her recipes out on daughters Isabella, 11, and Sage, 9, for approval.

“I’m completely self-taught as far as cooking. I really opened up my possibilities with foraging.

There are no rules. You can do what you want using new and unusual ingredients in ways people haven’t thought about,” she says. “The kids totally test something out. I’ll ask, ‘What do you think?’ And they’ll let me know: ‘Yes, it’s a winner.’”

For more information, visit TheFarmandForestCSA.com.

Anne Kallas is a prolific freelance writer focusing on Ventura County.

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

Edible Ojai & Ventura County

CSA AND OTHER FOOD BOX OPTIONS The Abundant Table Camarillo Membership: open Price: $30/box Info: TheAbundantTable.org Avogadros Garden Farm Ojai Info: AvogadrosGarden@gmail.com, 805-798-1100 Blue Ridge Honey Ventura Membership: not required Prices: varies Info: BlueRidgeHoneyCA.com Corky’s Nuts Fillmore Membership: not required Price: varies Info: CorkysNuts.com Earthtrine Farms Ojai Call a day ahead to order and pick up at the farm, Tuesday, 9am–12pm and Friday, 9:30 am–1pm.

Price: varies based on your order Info: 805-421-8483

Farmivore Produce from Baby Root Farm, McGrath Family Farms, First Steps Farm, John Givens Farm, Steel Acres, Poco Farm, Sol Y Mar Farm, Fair Hills Farm Camarillo Membership: not required Price: custom orders ($5 flat delivery rate) Info: Farmivore.farm The Farmer & the Cook Ojai Membership: waitlist Price: $125/month Info:FarmerAndCook.com Friends Ranch Ojai Membership: not required Price: varies Info: FriendsRanches.com Harvest Gathering Farm Ventura Membership: waitlist Prices: varies Info: HarvestGatheringFarm.com

The Farm & Forest Thousand Oaks Membership: open Price: $90/month—weekly pick up Info: FarmandForestCSA.com

King & King Ranch (They also provide to the Abundant Table & one smaller Ventura CSA) Fillmore Membership: not required Prices: varies Info: KingandKingRanch.com

Rio Gozo Farms Ojai Membership: Open Price: $30/weekly or $60/biweekly Info: Text 805-272-5337, “Hi, my name is ... my address is ... I would like to receive a vegetable delivery on ...”

Main Street Meats Ventura Membership: not required Prices: varies by box Info: MainStreetMeatsVentura.com

Steel Acres Ojai Membership: waitlist Prices: varies Info: SteelAcres.com

Novy Ranches Simi Valley Membership: not required Prices: varies Info: NovyRanches.com

Sow A Heart Farm Fillmore Membership: open Price: $50/box Info: SowAHeart.com

OLAS Foundation & Tutti Frutti Farms Certified Organic Produce Boxes How to order: Place order by 7pm on Mondays and Thursdays Price: $45 Info: Text or Call 805-570-1638 or 805-794-1481

Underwood Farms Moorpark Membership: open Price: $45/box Info: UnderwoodFamilyFarms.com

Prancers Village Ventura Membership: not required Price: $40/box Info: PrancersVillage.com

The Ventura Meat Company Ventura Membership: not required Prices: varies Info: VtaMeatCo.com Watkins Cattle Company Ojai Membership: not required Prices: varies Info: WatkinsCattleCo.com White Dove Farm Santa Paula Membership: not required Prices: varies Info: WhiteDovesFarmFresh.com

This list was updated April 17, 2020.

If you know of another CSA that is not listed, please let us know at info@edibleventuracounty.com.

Ventura Fresh Fish Ventura Membership: not required Prices: varies Info: VenturaFreshFish.com

WHAT’S IN SEASON Fruits and Veggies Asian Pears Blackberries Blueberries Corn Cucumbers Figs Garlic Grapes Lemons Lettuces Melons Peaches Peppers Potatoes Raspberries Reed Avocado Strawberries Squashes Tomatoes Tomatillos

EdibleVenturaCounty.com

Herbs Basil Cilantro Lavender Lemongrass Oregano Parsley Rosemary Sage Thyme

From the Sea Anchovies Black cod Clams Crab Halibut Sardines

Other Eggs Fresh flowers Honey Olives, olive oil Potted plants Veggie starts Preserves

summer 2020 39

Farmers' Market Shopping Guide Farmers' markets in Ventura County are committed to providing a safe, vital food source for shoppers during the uncertainty of the COVID pandemic and beyond.

Please shop wisely to keep our markets open.

PLEASE STAY OUTSIDE THE MARKET AREA until the market officially opens.

PLEASE STAY HOME if you have a cough or fever.

HAND WASH & HAND SANITIZER stations are available throughout the markets.

PLEASE ONLY TOUCH WHAT YOU ARE BUYING. Ask vendors to help bag your items.

NO SAMPLING.

WASH ALL PRODUCTS THOROUGHLY before eating them.

PLEASE DON'T STAND AND CONGREGRATE. As much as we love our community, please do not use market time to hang out and chat.

IF THE LINE IS TOO LONG please shop at another booth or come back a little later.

PLEASE MAINTAIN SOCIAL DISTANCING at all times.

PLEASE BRING SMALL BILLS and pay with exact change or check with your vendor about Venmo or other cashless options (EBT, PEBT, EDD, Market Match)

SHOP QUICKLY AND WITH PURPOSE. Bring a shopping list.

Please check market social media and websites for updates to market procedures.

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Edible Ojai & Ventura County

VENTURA COUNTY FARMERS’ MARKETS WEDNESDAYS

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

THURSDAYS

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

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

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

SUNDAYS

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

Westlake Village Farmers’ Market 2797 Agoura Rd. Sundays, 10am–2pm (rain or shine) RawInspiration.org 818-591-8161 Note: All info was updated in June 2020. As details do change, please contact the markets and CSAs for the latest info.

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

Down: 1. honeydew, 3. orange, 4. radish, 6. potato, 9. broccoli, 10. grape, 12. carrot, 13. cabbage Across: 2. tomato, 5. durian, 6. peas, 7. peach, 8. asparagus, 11. cucumber, 14. apple, 15. rhubarb, 16. kumquat

EdibleVenturaCounty.com

Answers to puzzles on page 48 Unscramble answer: stringbean

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

summer 2020 41

Source Guide

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for tasting locations, events and wine club information. 805-640-3837, OjaiAlisal.com.

Poseidon Brewing Company (p. 11) 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. 42) 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.

Friend’s Ranches (p. 22)

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. 22)

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.

FOODIE DESTINATIONS CRAFT BEER, SPIRITS & WINES 8th Devil Distributing (p. 22)

FARMERS’ MARKETS

The Collection, Oxnard (p. 1)

Ventura County Certified Farmers’ Markets (p. 11)

Distributes craft spirits throughout Southern California, including award winning Swallowtail Spirits and Rolling River Spirits. Also available at StageCoachLiquor.com. 3787 Transport St., Ventura, 805-383-4505, 8thDevil.com.

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

Flying Embers Hard Kombucha (p. 13)

FARMS & FARM MARKETS

Follow us on social media @ FlyingEmbersBrew. Visit our website to find us near you and learn more!

FlyingEmbers.com

NABU Wines (p. 31) 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. 3) 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

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

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The Abundant Table (p. 13) Five-acre certified organic farm and education center at McGrath Family Farm. On-site farm store or community-supported agriculture box program with pickup locations across Ventura County. 1012 W. Ventura Blvd., Camarillo, 805-983-0333, TheAbundantTable.org.

Earthtrine Farm (p. 5) 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.

Eat. Shop. Enjoy. A fantastic collection of restaurants, shops, entertainment, art and events, including over a dozen eateries. The Annex Food Hall features 16,000 square feet of unique local retailers and craft food and beverage purveyors. 2751 Park View Ct., Oxnard, 805-278-9500, TheCollectionRP.com.

FOOD RETAILERS Somis Nut House (p. 44)

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.

GALLERIES John Nichols Gallery (p. 32)

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 BlueSky BioChar (p. 11) Providing a wide array of premium soil amendments including Biochar, worm castings, rock dust, mycorrhizae and many other products to create Living Soil in your garden. Contact for free garden advice: Michael@ blueskybiochar.com, 818-599-9119, BlueSkyBiochar.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. 22) 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.

Ocean Gold CBD (p. 5) A licensed CBD manufacturer, wholesaler and retailer since 2017, Ocean Gold uses local, natural and organic ingredients made in Ventura County to make topical CBD products to aid in sleep, help reduce anxiety and help in pain management.

539 Sespe Ave., Fillmore, 805-3911008, oceangoldcbd@gmail.com, OceanGoldCBD.com.

BellaCopper

The Original Solid Copper Heat Diffuser, Defroster Plate & Oven Plate Copper conducts heat better!

Made in Ventura, CA since 2002

www.BellaCopper.com

For Hours and Directions: venturaspirits.com/tours or call (805)232-4313

Edible Ojai & Ventura County

EdibleVenturaCounty.com

summer 2020 43

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.

KITCHENWARE & GOURMET SUPPLIES BellaCopper (p. 42)

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.

MEAT MARKETS Main Street Meats (p. 15)

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. 44)

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. CDC Federal Credit Union

For over 60 years, CBC Federal Credit Union has been dedicated to anticipating and providing for the lifelong financial needs of our members today and tomorrow. For more information: 805-988-2151, cbcfcu.org.

LightGabler Law (p. 19)

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.

Montecito Bank (p. 20)

Montecito Bank & Trust is the oldest and largest locally owned community bank in Santa Barbara and Ventura counties. Schedule an appointment today. 1010 State St., 805-560-3458, Montecito.bank.

The Gables (inside front cover)

Gables is one of a kind. Its six-acre resort style campus offers Independent Living, Concierge Services, Assisted Living and Special Needs Care. Each type of care is individually crafted to assist residents with their specific needs. 701 N. Montgomery St., Ojai, 805-633-4071, GablesofOjai.com.

RESTAURANTS

Turn to page 47 for our Local Guide to Good Eats

SCHOOLS Monica Ros School (p. 15)

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. 49)

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, 805646-8236, OakGroveSchool.org.

Blue Ridge Honey (p. 13)

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.

Buon Gusto Farms (p. 22)

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. 44)

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

SEAFOOD MARKET Ideal Seafood (p. 32)

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.

SPECIALTY FOODS Bennett’s Honey Farm (p. 11)

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.

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

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EdibleVenturaCounty.com

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edible br ooklyn

telling the story of how the City eats anD DrinKs • no. 52 sPring 2018

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Spring 2020 MARIN & WINE COUNTRY

Celebrating the harvest of Marin, Napa and Sonoma counties, season by season

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no. 10 Fall ��� 5

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CATERING (countywide)

Ojai & Ventura County

Local Guide to Good Eats

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

PrivateChefRobin.com

CAMARILLO All Things Tea

Kay’s Coffee Shop

The Wine Closet

European teahouse with certified Tea Specialist.

Specialty loose leaf teas from the finest plantations and gardens around the world.

Cream Tea, Afternoon Tea and High Tea.

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

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

411 Central Ave. | Fillmore | RoanMills.com

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

OJAI

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

OXNARD

Sage Mindful Meals & Elixirs 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.

217 E. Matilija St., Ojai | 805-646-9204 | SageOjai.com

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

THOUSAND OAKS Chocolatine French Café 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!

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

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

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

EdibleVenturaCounty.com

Paradise Pantry’s Seasonal Organic Market Salad

Farmers’ market roasted yellow cauliflower, sweet corn, baby carrots, local avocado and asparagus over local lettuces topped with fresh feta, sunflower sprouts and rosemary walnuts and a house-made tomato tarragon vinaigrette. Served with herbed wild king salmon and grilled lemon. Selections change regularly with the seasons and farmer bounty.

Contact us at ads@edibleventuracounty.com to join the guide! summer 2020 47

UNTIL NEXT SEASON

Find answers on page 41.

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Edible Ojai & Ventura County

INDIA

RISHI VALLEY

the art of JOSHUA TREE NATIONAL PARK

OAKGROVESCHOOL.ORG ROLLING ADMISSIONS INQUIRE ABOUT AVAILABILITY

OAK GROVE SCHOOL The Art of Living and Learning

EdibleVenturaCounty.com

living & learning Oak Grove’s expansive, 150-acre campus is reflective of its academic approach: A college preparatory DAY and BOARDING High School with an intimate, home-style boarding program. A rich academic curriculum, emphasizing depth over breadth, spanning PRESCHOOL through HIGH SCHOOL. Engaging OUTDOOR EDUCATION courses that include camping, backpacking, international and domestic travel. This approach prepares students to function with excellence, care, and responsibility in the world. summer 2020 49

Join us in supporting the local businesses that are so vital to our communities!

Montecito Bank & Trust 1010 State St. 805-560-3458 Montecito.bank

Behind every great community is a great bank.

...where imagination and flavor have no boundaries...

805.339.9665

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SEASONSCATERINGCA.COM PHOTOGRAPHY: JENNY QUICKSALL

PREMIUM CHOCOLATE WITH YOUR CHOICE OF TOPPINGS

@ Ventura Harbor Village 805-535-4167 TopThisChocolate.com

Twists on American treats and traditional Lebanese sweets @blissstreetbakedgoods www.blissstreetbakery.com

Visit us at the Camarillo Farmers Market!

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