Edible OVC Winter 2021/22 by edible Ojai & Ventura County

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ISSUE 79 • WINTER 2021/2022

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

IT’S A FIERY WORLD • HOST A WHISKEY TASTING • EATING ACORNS MEMBER OF EDIBLE COMMUNITIES EdibleVenturaCounty.com

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LOC ALLY SO U RCE D · S E A SO NAL I N G R E D I E NTS · WOO D FI R E D “ T h e C o n e j o Va l l ey 's B e s t O u td o o r P a t i o D i n i n g ”

(81 8) 575 -304 4 WINTER 2021/2022

COINANDCANDOR .COM

@ C O I N AEdible N D C AOjai NDO &R Ventura County

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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.

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Locally Sourced . Chef Inspired Seasonal Creations Vibrant Ambiance . Winemaker Events . Dinner Specials Wine Tasting . Artisan Market . Cheese + Charcuterie Edible Summer Handcrafted wines using only Ojai grown grapes 805-640-3837 www.ojaialisal.com

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Patio Dining . Indoor Dining . Take Out ParadisePantry.com . 805 641 9440 222 East Main Street . Ventura, California 93001

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CONTENTS

WINTER 2021/2022

REGULARS 4 EDITOR’S LETTER

RECIPES

6 EDIBLE NOTES

13 Roasted Cauliflower Steak with Spicy Tomato-Caper Sauce

Pinyon Naughty Pines Brewing BōKU Café

13 TASTES LIKE WINTER The Call of the Crucifer

14 Spiced Lentil, Bacon and Cauliflower Soup with Fried Walnuts and Parsley 16 Crispy Cauliflower with Creamy Avocado Sauce and Coconut-Lime Gremolata 18 Ginger and Black Pepper Cauliflower Cake

46 FORAGING FINDS

48 Robin’s Recipes: Mushroom Chai Latte Mocha Chile Chocolate Torte

60 FARMERS’ MARKETS and CSAs

64 Tropical Winter Martini

62 DINING GUIDE FEATURES 20 EDIBLE ENDEAVOR New Beginnings for Old AZU BY JENNIFER RICHARDSON

24 EDIBLE CHEFS Casa Pacifica Winners BY TRACY VALERI

26 EDIBLE ENVIRONMENT It’s a Fiery World BY KIM MASTER

30 SHOP LOCAL GIFT GUIDE 35 COCKTAIL HOUR Whiskey 101: A Guide to Whiskey Tasting

42 FIELD NOTES Regenerative is the Key at Ojai Roots BY CAMILA GUZMAN

44 FIRST PERSON Fire on Ice BY JULIE JACOBS

50 EDIBLE COMMUNITIES We Are What We Eat BY TWILIGHT GREENAWAY

58 EDIBLE WELLNESS 2

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COVER: Prepared and styled by chef Robin Goldstein, this cozy photo by Andrea Russell brings to mind family and friends and cool winter evenings around the fire pit. Find the warmly spiced recipe for the chai latte pictured on page 48.

PHOTO ON THIS PAGE: Acorns, one of the oldest sources of food in our area, take just a little preparation to become a staple of a locavore diet. Check out the story and more photos by Jess Starwood on page 46. Edible Ojai & Ventura County

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EDITOR’S LETTER

hen I moved to Ventura County nearly 24 years ago, I remember it being one of the wettest years in California history. The news was full of flash floods and record rainfall. The wash behind our house was constantly in danger of overflowing and we didn’t need to water our garden for months … in a row! Things look a little different now. This year, with the driest conditions in 127 years, just over 84% of Ventura County moved into “exceptional” drought status, according to the U.S. Drought Monitor. In the preparation for this issue—and indeed in all of my conversations with farmers for our Farm-to-School program—the one recurrent theme has been drought and the uncertainty of the future of farming. For residents who are not involved in farming, it is hard to believe that the water issue will really touch our lives. After all, when we turn on the faucet, water still flows. And to be honest, the last time we hit tough drought conditions, in 2016, the media told horrifying tales about running out of water in days, months, or within a year, or three. But today, the water still flows from the tap, albeit at higher costs. Yet, it is dire, folks. Farmers are letting fields go fallow during the summer because of limited water allocations. Orchards are being ripped out. Wild fish and game are being considered for relocation. Wild animals looking for food are visiting urban residences and businesses more frequently. Lake Casitas, which supplies water for hundreds of farms, is at 32.8% capacity with very little rain in the long-term forecasts. We may not run out of water in a year, or two, or five, but local food—well, that remains to be seen. Two stories in this issue dig into the climate concerns; one from a local perspective (“It’s a Fiery World,” page 26) and one with a more global look (“We Are What We Eat,” page 50). Both contain a similar call to action: to do all that we can as individuals to conserve and change. And in the end, each of us—especially in concert with others—can, in fact, affect big change. But how, my kids often ask. Well, I say, we follow the lead of a bunch of smart people and we lead by example. Switch out our lawns to food or native plants and use compost, mulch and drip irrigation. Grow and eat with the seasons. Save our warmup water and use it on our garden. Turn off the faucet when brushing our teeth or washing our face. And doggone it, share it on TikTok and Instagram and Facebook. You could be the reason your neighbors stop watering their lawn! But above all, please do it with kindness. We are all in this together and together we can make all things better.

PUBLISHER & EDITOR

Tami Chu COPY EDITOR

Doug Adrianson DESIGN

Cheryl Angelina Koehler CONTRIBUTORS

Tami Chu • Robin Goldstein Camila Guzman • Julie Jacobs Kim Master • Jennifer Richardson Jess Starwood • Tracy Valeri Neeyaz Zolfaghari PHOTOGRAPHERS

Viktor Budnik • Stephanie Helguera Tami Chu • Mariah Green Kim Master • Jess Starwood Neeyaz Zolfaghari SALES

Mary DiCesare mary@edibleventuracounty.com SUBSCRIPTIONS

EdibleVenturaCounty.com info@edibleventuracounty.com CONTACT US

Edible Ojai & Ventura County 2470 Stearns St. #142 Simi Valley, CA 93063 805-622-9355 info@edibleventuracounty.com Founded 2002 by Tracey Ryder and Carole Topalian, Edible Ojai & Ventura County is published seasonally, four times a year. We are an advertisingand 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.

SUSTAINABLE FORESTRY INITIATIVE Certified Sourcing www.sfiprogram.org SFI-01268

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What does it mean to be Educated?

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EDIBLE NOTES

NEW PIZZA OPTION FOR OJAI BY GISA SEEHOLZER | PHOTO BY STEPHANIE HELGUERA

inter in Ojai brings a fresh new face to pizza with Pinyon, owned and operated by Jeremy Alben, Sally Slade and Tony Mont. All three owners bring loads of experience and passion to this locally focused venture that has found its home on Ojai Avenue, between Ojai Rotîe and The Nest. “We want this to be a casual place for people to hang out [and] have good wine and good food,” says Slade. New to Ojai, Alben, chef, and Slade, beverage director, grew up in Seattle, friends since they were toddlers. Later, Alben met Mont, baker and general manager, during his time on the East Coast and the two quickly bonded. All three have spent much of their time in restaurants; Alben started working on the line when he was 14 years old. His journey took him to Sweden, Australia, Mexico and then the East Coast. Slade worked both front and back of house, but eventually found her passion and interest in the world of natural wines. Mont, originally from New

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Jersey, grew up in Philadelphia in a pizzeria and is now passionate about baking with fermented grains. Like most chefs and restaurant workers, Alben and Slade were both furloughed during COVID and, during their time off, reconnected with Mont. With an open-ended future, together they decided to pursue the dream of opening a restaurant that looked different than the norm. “Working in a Los Angeles restaurant, the produce and meats were coming from central California—we wanted to be where the food was being grown and have direct relationships with the farmers,” says Alben. Ojai fit the requirements for location, a small town close to Los Angeles with good local travel. “The appeal of the produce in Ventura County is what drew me to Ojai as a chef,” says Alben, “to connect with locals who care as much about the food they grow as we do about the food we serve.” Pinyon started as a private meal delivery business that utilized commercial kitchens

to prepare their “subscription” pizza. The menu was simple, consisting of three seasonal pizzas, a salad and a whole-grain dessert, dropping weekly on their website for advance orders with weekend delivery. Catering jobs soon followed and, along with the delivery drops, were lucrative enough to be used as proof of concept for the brick-andmortar opened in late 2021. They are focused on a pro-worker business model, especially paying a living wage. Local partnerships, a key component of their business, include Earthtrine Farms, Shear Rock Farms, Ojai Roots, Ventura Fresh Fish, Casitas Valley Pastures and Kelpful (SLO). Pinyon offers daytime grab-and-go Philly hoagies, Sicilian-style pizza, and snacks. The evening menu consists of seasonal salads, hot veg, four seasonal pizzas, plated desserts, beer, wine and cider. On weekends they sell bagels by the half dozen and dozen. Pinyon 423 E. Ojai Ave. PinyonOjai.com | @pinyonojai

Edible Ojai & Ventura County

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

Brighten Up Your Winter Meals… Cook it, Bake it, or Make a Soup! VENTURA COUNTY CERTIFIED FARMERS’ MARKETS

MIDTOWN VENTURA

THOUSAND OAKS

DOWNTOWN VENTURA

SANTA CLARITA

Pacific View Mall Front West Parking Lot on Main Street

The Oaks Shopping Center East End Parking Lot on Wilbur Road

City Parking Lot Santa Clara & Palm Streets

College of the Canyons 26455 Rockwell Canyon Rd. Parking Lot 5

WEDNESDAYS 9:00am-1:00pm

THURSDAYS 12noon - 5:00pm

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

www.vccfm.org

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SATURDAYS 8:30am – 12pm

SUNDAYS 8:30am – 12pm

CONNECT WITH US: 805.529.6266 Follow our markets on Social Media by visiting our website at www.vccfm.org

@vccfm @vccfm

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EDIBLE NOTES

NEW BREWERY GETS NAUGHTY IN THOUSAND OAKS BY GISA SEEHOLZER PHOTO BY TAMI CHU

estlake Village’s new female-owned and -operated microbrewery takes guests back in time with “Peaky Blinders” (Netflix) inspired 1919 England gangster-era decor. Naughty Pine Brewing Co. is the brainchild of Brittany Brouhard, former lead brewer/brew chief at Enegren in Moorpark. The brewing company’s name is inspired, in part, by the name of their street, Knotty Pine Street. Brouhard, who has been home brewing with her husband for over 10 years, earned her bachelor’s degree in exercise science and sports medicine from California Lutheran University, took courses in brewing at the Siebel Institute of Chicago and UC Davis and is working through her master’s in engineering and bioscience of brewing and distilling at Heriot-Watt University in Edinburgh, Scotland. “The art and science in brewing is what drew me into the world of making beer,” she says. Keeping her batches small allows Brouhard to be more creative, utilizing a variety of yeasts and hops, something she’s wanted to do for some time. The brewery’s menu consists of traditional and contemporary beers with an emphasis on European-style lager and ales, and includes “the Naughty List,” rotating seasonal and small-batch brews. Naughty Pine opened on September 25 with some last-minute help from the community. “I found out the Friday before that we were not going to have our glasses in on 8

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Brittany Brouhard with her daughter, Austyn. “She pretty much runs this place,” jokes Brouhard. “It’s her home away from home.”

time and mentioned the use of plastic cups

music regularly. There are at least five to

on one of our social media accounts. Before

seven brews available on tap and to go in

I knew it, Lucky Fools Pub in Moorpark,

32-ounce crowlers.

NABU Wines across the street and Pedals and Pints in Thousand Oaks sent over glassware and by 10:45am on the 25th, we had all

Naughty Pine Brewing Co.

the glasses we needed,” says Brouhard.

766 Lakefield Dr., Suite A

In true English fashion, Brouhard hopes

Westlake Village

to get a cask and have a monthly cask night.

808-269-7975

They currently host food trucks and Triv-

NaughtyPineBrewingCo.com

ia Thursdays on their patio, and have live

@naughtypinebrewing Edible Ojai & Ventura County

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EDIBLE NOTES

BōKU ADDS HEALTHY NEW DIMENSION WITH CAFÉ BY TAMI CHU

ike most origin stories, BōKU Café’s is steeped in love and discovery—the love of a mother and discovery in the journey to wellness. When her son was diagnosed with attention deficit disorder (ADD) 26 years ago, BōKU CEO Lynn Rollé wanted to find an alternative to putting her 5-year-old on Ritalin. At a time when natural-food stores were not very prevalent in the Florida area where she lived, she considers herself quite fortunate to have randomly met a pediatrician in the one store she found. He had attended a conference in California, and recommended a “superfood” product he had heard of there. “We didn’t have internet much back then, so somehow I found it and ordered it,” says Lynn. “It was very green and tasted like licking the bottom of my lawn mower.” Reno Rollé Jr., now 31 with a degree in plant-based nutrition and a brewing certification, adds, “It looked like fish flakes. Oh my God, it was terrible. The only thing we had to mix it with was apple or orange juice, so it was citrusy and green.” But it worked, Lynn tells me. So much so that Reno Jr.’s teacher thought that he had been taking the drug. “I thought, ‘Wow! I’ve got something here.’ So I started doing research and coming up with all these ingredients.” She learned about foods from all over the world that contained high levels of nutrients, many of which had been eaten by our ancestors in some form for health and longevity.

Family is a core value at BōKU and this family, who founded the company together, is what keeps everything running smoothly. From left, Reno Rollé Jr., Lynn M. Rollé, Reno Rollé and Ryann Rollé.

Photos courtesy of BōKU

“With the café opening, you can charge your car and charge your body. We are offering clean energy for both—earth-friendly and human-friendly!” —Reno Rollé Sr. 10

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Edible Ojai & Ventura County

Some years later, the family moved to Ojai for her husband, Reno Sr.’s, work. With the kids in middle school, Lynn found she had some extra time and decided to really focus on the superfoods she had been feeding her family. She began working with naturopathic doctor BJ Adrezin to formulate certified organic, biodynamic, kosher and vegan powders and snacks. In 2007, BōKU started selling direct-to-consumer to offset the exorbitant costs of consuming and using these products. Lynn quickly met many challenges common to running a small business in a large-business industry and solved some by opening her own blending facility in Ventura. She expanded and outgrew the space several times and in 2017, found the facility on Ojai Avenue just north of the Ojai Valley Inn within biking distance of home. It took a while to build out the location to fit all of their needs, but Lynn says there was always a plan to have some sort of café and store there, just not run by her. “We really beat the doors down to find someone to lease the space,” she says. “We had a lovely couple interested and even got the café application in their name. Then COVID hit and it just kind of derailed everyone.” Left with few other options, Lynn did what she had done with the superfood company: She buckled down to learn everything she needed to open BōKU Café. Looking to the future of driving, they set up the BōKU parking lot with EV charging stations from Tesla and Electrify America. “It’s really exciting, what we are doing,” says Reno Sr. “With the café opening, you can charge your car and charge your body. We are offering clean energy for both—earth-friendly and human-friendly!” Indeed, earth-friendly and human-friendly appears to be a deeply embedded philosophy of the Rollé family. “For me it’s a passion,” he says. “It is estimated that 70% of food grown in North America is wasted. But we take everything. Even the ugly ones they won’t sell because of a damage or bruising. Our process of harvesting, drying and powdering captures peak nutrition and essentially removes perishability from the equation.” The café’s plant-based menu was designed in collaboration with chef Todd English and Jasmine Jacobson (who developed the beverage menu for Café Gratitude). It features superfood smoothies, bread from Ojai Rotîe, Revel Kombucha on tap, SunOven gluten free baked goods, local produce from Ojai Roots and a coffee bar brewing freshly roasted Bonito coffee. All water used for the recipes is hyper-oxygenated, restructured, from Ophora in Santa Barbara and the “milks” and creamers are all proprietary plant-based seed butters developed by Reno Jr. With its prime location right on the bike path, the café is bikeand dog-friendly and even features a “Bark Bar” to nourish its fourlegged patrons. 987 W. Ojai Ave. For more information, visit BokuSuperfood.com. EdibleVenturaCounty.com

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Giving is always in season. This holiday, please remember Food for Thought and Food Forward

Visit our website: tangerineman.com

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Edible Ojai & Ventura County

TASTES LIKE WINTER

The Call of the Crucifer BY MOLLY CHESTER | PHOTOS BY MARIAH GREEN

Cauliflower—that white brassica cousin to broccoli that is oft disparaged for its bland flavorlessness—is making a strong comeback in grain-free and low-carb diets due to its versatility. Packed full of fiber, antioxidants and phytonutrients, this crunchy crucifer can be grated, mashed, sliced or diced then boiled, broiled, baked or fried. Try it in these fabulous recipes from Molly Chester of Apricot Lane Farms.

Roasted Cauliflower Steak with Spicy Tomato-Caper Sauce Serves 2 as an entrée, 4 as a side dish

For the roasted cauliflower steak 1 medium cauliflower, leaves removed 4 tablespoons extra virgin olive oil 1 teaspoon sea salt ¼ teaspoon fresh-cracked black pepper

For the spicy tomato-caper sauce ⅛ cup extra virgin olive oil 1 tablespoon chopped garlic (about 3 plump cloves) 4 teaspoons non-pareil capers ½ teaspoons crushed red chili flakes 2 tablespoons (1½ ounces) chopped anchovies 1 cup crushed tomatoes ⅓ cup pitted and sliced Kalamata olives (about 15 olives) ⅓ cup chopped parsley Sea salt, to taste (optional)

For garnish ½ ounce shaved Parmesan Reggiano (about ¼ cup)

For the cauliflower steak Preheat oven to 375°F. Cut cauliflower from crown to bottom to make 4 (1-inch-thick) steaks. Place on a 12- by 18-inch baking tray along with any florets that came loose. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon sea salt and ⅛ teaspoon black pepper and massage into cauliflower. Flip and drizzle with remaining olive oil, salt and pepper and repeat massage. EdibleVenturaCounty.com

Roast on the middle rack of oven for 15 minutes. Remove any smaller florets that are tender and golden brown, flip steaks and return to oven for 15 more minutes.

Kalamata olives. Simmer for 3–5 minutes, stirring occasionally, until sauce thickens slightly. Add chopped parsley and remove from heat. Adjust seasoning as desired.

For the sauce

To serve

In a 12-inch skillet, heat olive oil over a medium-high flame. When oil begins to shimmer, add garlic, capers, crushed chili flakes and anchovies. Fry until garlic becomes aromatic, about 1 minute. Lower heat and add crushed tomatoes and

Place the steaks on a large serving platter with the loose florets scattered in between. Spoon sauce over cauliflower. Top with shaved Parmesan Reggiano and serve immediately.

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Spiced Lentil, Bacon and Cauliflower Soup with Fried Walnuts and Parsley Serves 6 1 cup dried red lentils 8 ounces uncooked bacon, small-diced 1¼ cups small-diced yellow onion (about 1 medium onion) 1 cup small-diced carrot (about 2 medium carrots) 1 tablespoon minced garlic (about 3 plump cloves) ½ teaspoon ground cinnamon 1½ teaspoons ground coriander 1 tablespoon ground cumin ½ teaspoon crushed red chili flakes 1 medium cauliflower, leaves and core removed, cut into 1-inch florets 1 tablespoon plus ¼ teaspoon sea salt 1 teaspoon cracked black pepper 5½ cups chicken stock 1 dried bay leaf 2 tablespoon raw apple cider vinegar 1 tablespoon raw honey

For garnish ¼ cup extra-virgin olive oil ¼ cup chopped walnuts ½ cup rough-chopped parsley Zest of 1 medium lemon 3 tablespoons golden raisins Place dried lentils in medium bowl and cover with water in excess of 2 inches. Soak overnight, or 8 to 10 hours, in advance of preparing the soup. Drain through a fine-mesh sieve, rinse well and set aside. In a 6-quart Dutch oven, cook bacon over medium-low heat until crisp. Strain out diced bacon and set aside to drain. Pour fat into a jar and add ¼ cup back to the Dutch oven. (Reserve any remaining fat for future use.) Add onion, carrot, garlic, cinnamon, coriander, cumin and red chili flakes to the Dutch oven. Sauté over a medium heat for 4–5 minutes, or until the onions begin to sweat. Add cauliflower, lentils, salt and pepper and cook for an additional 5 minutes. 14

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Add chicken stock and bay leaf. Allow soup to come to a boil, then reduce to a simmer. Cook for 25– 30 minutes, stirring occasionally, until the lentils are tender and the cauliflower easily falls apart when mashed. Remove soup from heat and transfer to a blender. Purée in batches, if necessary, starting slow and low so the hot liquid won’t pop up inside the bowl. Pulse several times, then gradually increase speed for 1–2 minutes, until the soup is smooth and creamy.

For garnish Heat olive oil in a small sauté pan for about 2 minutes. Remove pan from heat and add walnuts, parsley, lemon zest, golden raisins and reserved 3 tablespoons of bacon. Mix well. To serve Ladle hot soup into 6 serving bowls. Garnish each bowl with fried walnut and parsley mixture and serve immediately.

Transfer soup back to pot. Add apple cider vinegar, honey and all but 3 tablespoons of bacon (which will be used for garnish). Mix the soup and cover to keep warm. Edible Ojai & Ventura County

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Crispy Cauliflower with Creamy Avocado Sauce and Coconut-Lime Gremolata Serves 4 1 medium cauliflower 4 teaspoons extra virgin olive oil 1½ teaspoons sea salt

For the gremolata ⅛ cup finely shredded unsweetened coconut, lightly toasted ½ teaspoon lime zest ¼ teaspoon ground cumin ¼ teaspoon ground coriander 1 tablespoon chopped parsley 1½ tablespoons chopped mint ½ teaspoon coconut sugar

For the avocado sauce 1 medium avocado, cut in half and pit removed 1 tablespoon lime juice 1 teaspoon lime zest ½ teaspoon sea salt 1 tablespoon rice vinegar 1 teaspoon chickpea miso paste 2 tablespoons filtered water Preheat oven to 375°F. Line a 12- by 18inch baking sheet with parchment paper. Set aside. Cut cauliflower in half from crown to stem. Cut and break cauliflower into 1-inch florets, removing thicker stem pieces. This should result in about 10 cups of cauliflower florets. Transfer florets to medium mixing bowl. Add the olive oil and 1½ teaspoon sea salt and toss to cover. Spread evenly over prepared baking sheet. Bake for 30 minutes, stirring after the first 15 minutes. The cauliflower is ready when it is tender, golden brown and slightly crispy on the exterior. Allow to cool for 5 minutes before plating.

For the gremolata Toast coconut at 375°F for 3–4 minutes, watching closely so it does not burn. Add to a food processor along with lime zest, cumin, coriander, parsley, mint and coconut sugar. Pulse for 1 minute, until evenly blended. Transfer gremolata to bowl and set aside. For avocado sauce In food processor, combine the avocado flesh, lime juice, lime zest, sea salt, rice vinegar, chickpea miso and filtered water. Pulse for 1 minute, scraping down sides of

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the bowl as needed with a rubber spatula. Once the sauce is creamy and smooth, transfer it to bowl. Cover and set aside. To serve Smear avocado sauce decoratively over the bottom of a serving platter. Top with roasted cauliflower and garnish with a generous sprinkling of the gremolata. Serve immediately. Edible Ojai & Ventura County

Chocolates Inspired by the Iconic and Eccentric Artist, Beatrice Wood

“I owe it all to chocolate, art books and young men.” -Beatrice “Beato” Wood

Beatrice Wood’s art, spirit and love of the “reasonable and unreasonable” inspired us to create Beato Chocolates, a line of artisan creations formed from her original pottery molds and Dadaist works. Our chocolates are handmade using fair trade local ingredients in Wood’s beloved Ojai, California. Located inside the Porch Gallery Ojai Beato Chocolates | 310 E. Matilija Ave., Ojai, CA 93023 | www.beatochocolates.com

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Ginger and Black Pepper Cauliflower Cake Tender and moist, this cake can be a side dish to breakfast or lunch or enjoyed as a midafternoon (or, let’s be honest, a midnight) snack. Serves 8 ¼ medium cauliflower, leaves and core removed ¼ cup fresh-squeezed orange juice 1 teaspoon orange zest ½ cup plus 2 tablespoons coconut sugar ¾ cup Einkorn flour 2 eggs ½ cup avocado oil ¼ cup raw milk (or substitute nondairy) 1 teaspoon baking soda ½ teaspoon sea salt 1 tablespoon ground ginger 1 teaspoon ground cardamom ¾ teaspoon fresh-cracked black pepper Preheat oven to 350°F. Trace and cut a circle of parchment paper to fit into the bottom of an 8-inch cake pan. Cut 2 (8- by 2-inch) strips to line inner wall of the pan. Using the small holes of a box grater, grate cauliflower into a medium mixing bowl. (You want about 1 packed cup finely grated cauliflower.) Add remainder of the ingredients to bowl and mix well using a rubber spatula. The batter will be rather thick. Pour batter into 18

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parchment-lined baking pan spreading gently so as not to disrupt the paper liners. Bake cake on the center oven rack for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool for 10 minutes before flipping it onto a plate or cake stand. Serve once the cake has come to room temperature. Alternatively, it can be wrapped and refrigerated for up to 3 days.

Molly Chester is co-founder and farmer of Apricot Lane Farms, a 214acre regenerative farm in Moorpark, California, home of the movie The Biggest Little Farm. Molly’s farming journey was driven by her years as a chef, and realizing that the health and flavor of food is directly connected to the health of the soil. Her new cookbook The Apricot Lane Farms Cookbook releases fall 2022. ApricotLaneFarms.com Edible Ojai & Ventura County

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EDIBLE ENDEAVOR

NEW BEGINNINGS FROM OLD AZU A look back, and forward, at a legendary Ojai restaurant BY JENNIFER RICHARDSON | PHOTOS BY

The team’s vision of The Dutchess as a showcase for community producers— which means you’ll be able to wash down your Burmese curry with a pint from the Ojai Valley Brewery— sounds well worth the wait. 20

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or a time in the 2010s, there was a beautiful waitperson at AZU restaurant in Ojai who, according to my husband, flirted with him. This suited me fine, as I adored AZU’s falafel-chiles rellenos and my husband was only too happy to oblige when I suggested AZU for dinner. The situation was a two-fer: He got an ego boost from the purported flirting—somehow, I never witnessed it—and we both got a delicious meal. When AZU closed in late August 2021, after over 20 years of business, it was a sad day for its patrons, but it also turned out to be a bit of a two-fer for the community. Elizabeth Haffner, daughter of AZU founder Laurel Moore and manager of the restaurant for 16 years, has together with her husband, Jeremy Haffner, opened a taproom on the grounds of their Ojai Valley Brewery on nearby Bryant Street. Meanwhile, the building that housed AZU has been sold to Josh Loeb and Zoe Nathan of the Rustic Canyon Group of restaurants, where Nathan is planning, along with a trio of collaborators, an all-day (7am– 11pm!) eatery called The Dutchess. In mid-October, I sat down separately with Haffner and Nathan to learn more. Haffner met me at a picnic table on the grounds of the Ojai Valley Brewery just one week after the taproom’s early-October grand opening. But before we started talking about the beer garden, we took some time to reminisce about the last 20-plus years at the Ojai Avenue location of AZU, which her mother, Moore, started as Panini & Gelato before converting it to a full-service restaurant and rechristening it AZU. Over the years, the AZU menu evolved, including a shift from Spanish-Mediterranean to Spanish-

Mexican cuisine. This was prompted by the family’s love of travel around Mexico—and with no apparent regard for my feelings about the resulting demise of the falafel-chiles rellenos. Paella, the burger and the fried chicken sandwich were also customer favorites. Another significant moment in AZU’s story took place in January 2017, when they started serving beer from Ojai Valley Brewery, a venture that Haffner and her husband, Jeremy, had dreamed up on a family ski trip to Utah in 2015. By 2016 they were brewing at the Bryant Street facility, where they remain the only brewery making beer in Ojai. This was the groundwork for the taproom that’s just opened, followed by Moore and Haffner’s 2019 decision to close the restaurant. Moore was ready to retire, and Haffner didn’t want to run AZU without her. Looking back on the restaurant’s closure in August, Haffner says it’s bittersweet but also that “21 years is a huge success for any restaurant, so we feel really good about it.” The opening of the taproom gives the Haffners something else to feel good about. It has a low-key, family- and pet-friendly vibe, complete with games, fire pits, heaters and ample parking. Haffner tells me she’s had several inquiries from East End locals about whether it’s OK to show up on your horse and confirms that it is. The beer is as approachable as the setting, something Haffner tells me is important to them. To this end, there are four lagers, including J.F.B., short for just f***ing beer. In addition to approachability, Ojai Valley Brewery beers are characterized by low carbonation, high alcohol content and a sense of place. The terroir of Ojai shows up in multiple ways, including a “core lineup” of locally inspired beers: Pixie

Opposite, clockwise from top left: AZU founders Laurel Moore and daughter Elizabeth Haffner pose by the AZU bar before it was sold. Olive oil morning cake with pistachios and candied kumquats by The Dutchess’ pastry chef Kelsey Brito could be on the menu. The new tasting room at the Ojai Valley Brewery on Bryant Street is open and ready for customers! Jeremy Haffner, founder and brewer at Ojai Valley Brewery in the old tasting room at AZU. Edible Ojai & Ventura County

Photos courtesy of Elizabeth Haffner EdibleVenturaCounty.com

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For more information visit: OjaiValleyBrewery.com | @thedutchessojai The Ojai Valley Brewery is located at 307 Bryant St. The Dutchess is located at 457 E. Ojai Ave.

Bread at The Dutchess will be made by Kate’s Bread baker Kate Pepper, seen below next to Chef Saw Naign (left), Zoe Nathan and pastry chef Kelsey Brito (far right). 22

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Edible Ojai & Ventura County

Photos courtesy of The Dutchess

(tangerine), Sugar Bush (sumac), East End (prickly pear and hibiscus) and Chapparal (sage) ales, plus an Arbolada (Mexican vanilla bean) lager. Of the Chapparal ale, Haffner notes, “it smells like your hike.” The brewing technique is sympathetic to local drought conditions, eschewing commonly used but wasteful reverse osmosis water systems and instead brewing with filtered, mineral-filled Ojai water, the better to express the location. While the brewery focuses on beer, patrons can bring their own food and expect a regular schedule of food trucks. There are plans for a few special events in the next year, including Octubrefest, a Mexican take on Oktoberfest complete with a ranchero band. And for anyone who remembers Haffner’s 13 years of Halloween parties at AZU, she plans to continue the tradition at the brewery. But for now, having secured several staff members from AZU to join the brewery team, Haffner is stepping back from day-to-day operations to give herself a year off. She’s still helping where needed, but husband Jeremy, the brewery’s CEO, is running the show. Over at The Dutchess, the roles are reversed. After spending years in the kitchens of restaurants opened with her husband, Josh, Zoe Nathan is taking more of a leadership role here while he pursues writing part-time. Also, for the first time, Nathan has handed the kitchen reins to three collaborators: Kate Pepper of the Ojai home-based bakery Kate s Bread; pastry chef Kelsey Brito; and Myanmar-born chef Saw Naign. All four are connected through stints at restaurants in the Rustic Canyon Family, including the time Kate spent in 2013 commuting from Ojai to Santa Monica for weekly back-to-back shifts at Milo + Olive to gain experience in a commercial bread kitchen. As a roster of three bakers/pastry chefs suggests, The Dutchess will include an onsite bakery, which is only appropriate given the name of the venture comes from the oven that belonged to the building s original commercial tenant, Bill Baker’s Ojai Bakery. For Pepper, the timing couldn’t be better: A bear has recently taken to hanging out at her home bake shop. And if all goes to plan, The Dutchess—with collaborated menus including favorites from Kate’s Bread plus coffee and pastries, seasonal sandwiches and sourdough flatbreads, bar snacks and a full Burmese-Californian dinner service overseen by Chef Saw—will be open as early as mid-December of 2021. Noting this is the 10th time she’s opened a restaurant, Nathan demurs that it may be more like the middle of January 2022. The team’s vision of The Dutchess as a showcase for community producers—which means you’ll be able to wash down your Burmese curry with a pint from the Ojai Valley Brewery—sounds well worth the wait.

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Holiday Gift Guide Ventura County contains an extraordinary collection of artisans and creators who bring vibrancy to the region. This holiday season we encourage you to support local businesses as much as possible.

Epicurean Olive Oils Try Epicurean Ultra-Premium Extra Virgin Olive oil pure or fused/infused. Pair it with a traditionally aged balsamic vinegar for the health-conscious food lover in your life. Ready-made gift sets make shopping easy. EpicureanOliveOils.com

Annelle This eco-friendly hemp crossbody with leather trim makes it easy for a day on the go hands free at a moment’s notice. It has multiple zippers outside to stash your phone and other essentials and features an adjustable crossbody strap. 2% of sales goes to the Honeybee Conservancy. Made in Ojai. $78. Annelle.com

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B’z Paperie Newly opened B’z Paperie is a treasure trove of stationery and art supplies from brands such as Moleskine, Cavallini, Ferris Wheel Press, Lamy, Pilot, Faber Castell, Blackwing Pencils and Greenfield Paper. With vintage typewriters, desks and lamps there is something for every creative type on your holiday shopping list. BzPaperie.square.site Edible Ojai & Ventura County

NABU: ZUMA Gift Box Local oceanside grown Chardonnay and Pinot Noir from ZUMA on the Malibu Coast, bundled together in this craft exposed flute corrugated box with an antique bronze wax seal. Perfect for wine lovers and corporate gifts. $125. Nabuwines.com/wines/zuma-gift-box

Jellyfish Jellyfish features new coastal décor intertwined with vintage treasures for your home and office. Showcasing the extraordinary works of local artists, Jellyfish offers great unique gift ideas for everyone, including you! “Come share the holiday season with us. Sea you soon!” JellyfishVentura.com

Dr. Harter’s Botanicals Digestive Bitter Formula + Hemp Extract Good digestion is essential for good health and taking Dr. Harter’s Botanicals Bitter Formula + Hemp Extract can be the difference between feeling satisfied or feeling bloated after a meal. The better your digestion, the merrier your mood, snoozier your sleep and happier your hormones will be! Bonus: This bitters formula can be used in your favorite cocktail recipe for a new twist! $119. DrHartersBotanicals.com

Dr. Harter’s Botanicals Healing Salve Add Dr. Harter’s Botanicals Healing Salve to your kitchen and medicine cabinets...you’ll be thankful later when your cranberry sauce boils over or your pinky finger comes in contact with a cookie sheet (ouch!). The nourishing topical ointment contains medicinal botanicals like calendula flowers which have anti-inflammatory and wound-healing properties; plantain which soothes skin and speeds up healing time; and yarrow flowers and chickweed that assist in calming burns and rashes. $49. DrHartersBotanicals.com

Anna’s Cider All locally and naturally crafted, Anna’s Cider has gifts to bring cheer to your holiday season! In addition to their gluten-, sugar-, and carb-free ciders, Anna’s Cider has wine and recently launched a new brewery, Santa Paula Brewing Company, found exclusively in the Anna’s Cider tasting room in Santa Paula. Order online or in the tasting room! Treat your loved ones to cider, beer or a gift card to Anna’s Cider! $10-$21. AnnasCider.com

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Etta + Billie Chai Tea Soap is a cozy blend of cinnamon, cardamom and nutmeg that meld perfectly with the creamy richness of whole organic. A comforting aroma that will turn your everyday shower into an aromatic bathing experience. Crafted in small batches in California using highquality organic ingredients for a longlasting bar of soap that gently cleanses yet keeps skin hydrated + nourished. $14. EttaandBillie.com

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Sanctum Handmade artisanal gifts to inspire peace, beauty and harmony. Sanctum honors and supports local and global artisans who respect old ways of creating such as using organic materials and natural plant dyes. Visit the store at 307 E. Ojai Ave., Ojai, or shop online. SanctumOjai.com

Latitudes Enrich your life with artwork that fills your soul. Located in the heart of historic downtown Ventura, Latitudes Gallery invites you to experience the breathtaking views of Ventura County and beyond, on your walls, every day. Images available in every shape, size and material. “Find Yours” in store or online. LatitudesGallery.com. @latitudesphoto

Museum of Agriculture, Ventura County The shop at the Agriculture Museum is Santa Paula’s source for fun artisanal gifts and crafts, curated for the whole family. Enjoy all natural wellness products and locally made home décor, toys and soaps! Visit online and in-person: VenturaMuseum.org/Visit-Agriculture-Museum

Sarah Lanier Art

GIFT GUIDE

Custom art by former Simi Valley resident Sarah Lanier. From seasonal doorhangers to customized murals, Sarah’s eye for detail and zest for beauty makes each project unique and special. To order, DM @sarahlanierart

Nectar of the Dogs Wine Love dogs and wine? So does Nectar of the Dogs Wine! Handcrafted wines and candles (made from their recycled bottles) make amazing gifts. Plus, they donate a portion of their sales to nonprofit dog rescue organizations—every bottle (and candle!) sold helps a dog in need. NectarOfTheDogsWine.com WINTER 2021/2022

Edible Ojai & Ventura County

Fringe Shoppe Carefully and lovingly curated home accessories, books, plants, fresh and dried flower bouquets, candles, tabletop, ceramics, special vintage, jewelry and fine art. Many pieces handcrafted by established artists, locally and globally. @FringeShoppe. 451 E. Main St., Ventura, in the Historic El Jardin Courtyard.

Studio Channel Islands Art Center Enjoy the “art” of giving as you shop the amazing selection of original works created in the Center’s 40 artist studios and members gallery. Featuring unique one-of-a-kind artworks, including jewelry, ceramics, weavings, paintings, sculpture and more. Shop in-person or online at StudioChannelIslands.org/storefront

PureWild PureWild Mango Turmeric blends organic mango and organic passsionfruit with the purest wild marine collagen on the planet. Organic turmeric elevates this fresh drink to help reduce inflammation with a clean marine collagen protein boost. Drink straight from the bottle or mix it up for a holiday collagen cocktail! The only certified non-GMO, certified OU Kosher clean label drinks on the market. Born in Ojai. PureWild.com

Honey Shine Calendula Salve

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The key ingredient, calendula, a medicinal flower with proven healing properties, soothes eczema, cuts, wounds, rashes and burns and so much more. Made daily with organic ingredients in Ventura County. $20. HoneyShineCalendula.com

Ojai & Ventura

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Edible Ojai & Ventura County produces four print issues per year, full of seasonal recipes, helpful how-to tips, inspiring local stories and useful farm, food and drink resources. Each subscription helps us to continue to support and celebrate the local chefs, artisans and growers who make Ventura County an extraordinary place to live and eat. EdibleVenturaCounty.com/Subscribe-our-Magazine

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COCKTAIL HOUR

WHISKEY 101 How to Host a Tasting PHOTOS BY VIKTOR BUDNIK

ove it or hate it, whiskey is on trend. But how does a whiskey newbie know which whiskey they like, or if they even like whiskey at all? We put together the best ideas and tips we could find to make hosting a whiskey tasting party a breeze.

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Start with a Theme As exciting as it is to “try all the things,” tasting more than six to eight whiskeys might make for a challenging next morning. Whiskey is easy to theme; try any of these: Bourbons—Bourbon is an American whiskey made with at least 51% corn and aged in oak barrels. It is typically slightly sweeter than a rye and is often characterized by smooth caramel and vanilla flavor notes. Ryes—Typically these are made with at least 51% rye mash and can refer to an American rye or Canadian whiskey. Strangely, there is no guarantee that the Canadian whiskey will actually contain any rye, though it did historically. Flavor notes are usually a little peppery and spicy. Scotch—As indicated by its name, Scotch whiskey is made exclusively in Scotland and aged in oak barrels for at least three years. Originally made from all malted barley, now some Scotch is made with wheat and rye or a blend. Flavor notes can be nutty, fruity, sherry or peaty.

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Irish—Potentially the originator of all whiskeys (the very word comes from the Irish uisce beatha, translated “water of life”), Irish whiskey, as expected, is made in Ireland and contains malted cereal grains and is aged in wooden casks for a minimum of three years. A seasoned taster can easily distinguish an Irish whiskey by its unique light and fruity flavor profile. Canadian—Whiskeys made exclusively in Canada and are most often blends of singlegrain spirits that could include corn, rye, wheat or barley. They are aged in wooden barrels, which can create a variety of flavors depending on the wood used and blended. Flavors can be added but most often end up being smooth, light and sweet.

Japanese—These whiskeys follow the tradition of Scotch and are made with malted barley and aged in wooden barrels that could be wine or sherry casks, white or Spanish oak or bourbon barrels. Flavors tend to show as dry, smokey and peaty. Regional or Around the World—This theme compares whiskeys from anywhere and may help narrow down favorites for those who are just getting started. Ages—Whiskey can be aged nine months to 15 years. One theme can be to taste only 12-year-aged whiskey. This is recommended for more experienced tasters. Price point—This can be added to any of the other themes. It is merely a way to taste similarly priced whiskeys. A common range of whiskey prices can be from $14 to $150 per 750 ml bottle.

Edible Ojai & Ventura County

Advance Planning Decide how you will obtain the whiskey. Once you have picked a theme, we suggest you ask your guests to each bring one bottle from that theme. They will take their bottle back home at the end of the tasting, unless they want to trade with someone else. Decide on a menu. Whiskey pairs very well with cheese, charcuterie, nuts, chocolate and meat. While a lovely charcuterie tray can be made at home, Ventura County boasts many wonderful companies that provide beautiful platters sized to the number of guests you have and can easily modify orders to contain more vegetables, be vegan or vegetarian or even color or seasonally themed. (Pictured on page 40 @cheeseplease_805 based in Simi Valley.) Decide if your tasting will be blind. Doing a blind tasting can be fun for both the beginner and the more seasoned taster. This simply means that your guests will not know which whiskey they are tasting until the reveal at the end. It is helpful to have an extra person to pour and a fun unlabeled bottle to pour from.

Prepping Ahead Safety note: Plan for guests to have a designated driver or to Lyft or Uber to the event. 

Print out Tasting Notes and the Whiskey Wheel (available on our website to down load for free), or use the wheel on page 38.



Have pens and pencils ready for your guests.



Pick tasting glasses. These can be purchased or, if you already own fluted glasses (wine or otherwise), these can be set out for guests to choose from as they come in.



Provide straws or spoons for guests to add small amounts of water to their tastings.



Optional: Purchase small (2-ounce) sealable glasses/jars that will allow guests to take home a dram-worth of their favorite whiskey. These also serves as party favors.

Scan the QR code to download and print our PDFs of the Whiskey Tasting Notes and Whiskey Tasting Wheel.

Set your guest list. Most tastings do very well with a smaller group, allowing for discussion of notes and a manageable crowd. It is best to limit your tasting to 8–10 people. Pick a location and set a date/time. These days, it is a good idea to hold parties outdoors if possible. If not, try to set up your event in a large open space with a table for food and plenty of seats. One option might be to share hosting responsibilities, with one person offering the location and another doing the legwork to make the party happen. It is a good idea to give guests about four weeks’ lead time. Consider having the party on a Saturday afternoon, starting between 3:30–4:30pm. This gives guests time afterwards to process the alcohol and allows for a day to recover, if needed. Feel free to use our invitation (via QR code) and then clarify details in an email. EdibleVenturaCounty.com

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EdibleVenturaCounty.com

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Party Time!

FOR THE HOST: During a whiskey (or other spirits) tasting there are a few things to keep in mind to keep everyone happy and safe: •

As the host, it is helpful to consult an expert or check the internet for tasting notes of the whiskeys when setting the order. Plan to start with the lighter, sweeter flavors and end with heavier, smokey and spicy whiskeys.

•

Keep the pours small. Each pour should only be about ½ ounce. Just enough to taste. Offer a bucket or large glass to dump extra whiskey after each taste. (This won’t often get used, but it is important to have the option.)

•

Supply lots of water. Not only is water a great palate cleanser between tastings, it helps keep guests hydrated, very important during any alcohol consumption.

•

Keep food available and easily accessible. It is helpful to offer food before the tasting begins so that the guests are not tasting on an empty stomach. Leaving bowls of nuts and fruits on the tasting table is also helpful for palate cleansers.

•

Supply nonalcoholic options for designated drivers or nondrinking guests. Kombucha, ginger beer and PureWild are all great options.

FOR GUESTS: •

Swirl. Look. Sniff. Sip. To experience the depth of smell and flavor of a whiskey, it is important to spend a bit of time on each of the four steps. Be creative in your descriptions and feel free to discuss it with other guests as you taste.

•

Sometimes it is fun to add a few drops of water or an ice cube to the whiskey after it has been tasted neat, to see if there is a change in the flavor profile.

Editor’s note: These party planning tips can be used for any kind of spirits tasting.

Scan the QR code for free downloads of the Whiskey Tasting Wheel, Notes and Invitation PDFs. 40

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FIELD NOTES

‘REGENERATIVE’ Is the Key at Ojai Roots

hat does the earth smell like where your food grows? If you’re a foodie, like most folks who read this publication, then you already know the value of using fresh, quality produce in recipes to enhance the true depth of flavors. As consumers, we have the power to ask questions about the products we purchase from local farmers and vendors. What are you growing? When was this harvested? Are chemicals or pesticides used on the farm? The connection between farmer and foodie is as important as the relationship between farmer and soil.

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Photos courtesy of Ojai Roots

BY CAMILA GUZMAN

With that connection in mind, I took some time to speak with Evan Graham Arango, local farmer, environmental lawyer and owner of Ojai Roots, a micro-scale farm operated on almost an acre of land using regenerative agriculture techniques. “Overall, the resilience of the farm starts with soil,” says Evan. “Healthy soil is the single most important factor, the backbone of my farm, to defend against weeds, pest disease and drought.” Perhaps in part due to the farm size, and in part for efficiency, Evan uses a notill method. This means that no machines are used at Ojai Roots. Instead, they use traditional farming tools and manual labor to minimize soil disturbance and to be gentle with the soil-food-web. Other regenerative farming techniques implemented on the farm are: honoring seasonal crop rotations; making wood chips from tree pruning; and recycling nutrients back into the soil via composting and mulching. While Evan worked to complete his law degree at UCLA with a specialization in environmental law (graduating May 2020), he would return home to Ojai regularly to decompress from the stresses of studying and escape the hectic Los Angeles scene. To get out of the library and into nature, he built a garden box at his parents’ house. Later, while grieving a family loss, Evan found the garden to be healing. As a pastime he started to grow food, then LOTS of food. As the COVID-19 pandemic swept around the globe, there was a big crack in the mainstream food production system. Unconscionable amounts of food from restaurants, grocery stores and industrial agriculture crops were all being thrown away. During this time, residents swarmed the markets with lines around the block, only to enter the store to find Edible Ojai & Ventura County

bare shelves. In response to the need, Evan started to sell the extra veggies he grew to residents and local vendors. One day, after sending the invoice for his first box of lettuce, he says, “I thought to myself, ‘This isn’t what gardeners do ... it’s what farmers do!’” And so, Ojai Roots was born. Now looking ahead, “Planning the future of farming is challenging with the changing climate and especially the water crisis. Here’s the reality of farming: It’s very, very tough and not many farms are profitable.” Evan says, “Most commercial farms make profit because they scale up, mechanize processes and exploit labor. I believe in a different model of farming. One that’s healthier for the community, for the workers, for the planet and for our plants. But I do like looking at the best ideas from the factory farms and the best concepts from the big agribusiness and trying to implement as much of those efficiencies as we can in a more eco-friendly way. And that’s what I’m trying to build here.” Although Evan’s environmental law degree does not influence the way he chooses to farm, it is useful when signing business contracts, and understanding the language of land use agreements. While “production is the most exciting and the most time-consuming part of the process, at the end of the day, a farm is a business, and production is only a small aspect that runs the business.” Off the farm, Evan demonstrates his passion for the environment even further, advocating for law and policy changes that support healthy soils, regenerative agriculture and smallscale farming. Visit Ojai Roots on social media @OjaiRoots and in person at the Ojai Community Farmers’ Market. Camila Guzman is an environmental educator in Ventura County, studied environmental science and resource management with a focus on soil health at the University of Arizona and completed her bachelor of science degree at California State University Channel Islands. She is also known as the Queen of Compost, and has dedicated the last four years to establishing Ventura’s first community compost. EdibleVenturaCounty.com

WHY FARM REGENERATIVELY? The United States has seen a significant decline of farmers since the 1950s. As most industrialized farmers began specializing in particular crops during the last half of the 20th century, many farmers sold their land to neighboring farmlands in order to consolidate property and increase crop production, which, in turn, lowered the cost of crops for the consumer. Nowadays, while the number of organic farms has sharply increased over the last two or three years, even in Ventura County most farm production is done via large-scale monocrops that rely heavily on chemicals to maintain high production and yields. According to environmental scientists working with the Natural Resources Defense Council, industrial farming depletes soil and is not sustainable in the long term. “Regenerative farming” is defined as any form of agriculture that uses practices to increase soil fertility, biodiversity, water quality and retention, and soil carbon sequestration. Regenerative farming aims to strengthen ecosystems in the soil-food web, while producing sufficient amounts of high-quality nutritional food. Evan believes “the healthier soil you create, the less inputs you need” to achieve improved results in pest and disease management, and higher crop yields without depending on chemicals.

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FIRST PERSON

FIRE ON ICE BY JULIE JACOBS | PHOTOS BY MARIAH GREEN

our years ago, I found myself unexpectedly alone. Spending an evening in an empty house was sometimes unbearable. And so, I happened upon the Bar at Mediterraneo in Westlake Village. Roberto would craft for me the most beautiful Old Fashioned. The aroma of citrus and bourbon would cling to the air as he used a torch to melt the oils of an orange peel over a solitary cube of ice.

There was something very comforting about sitting at the warm rustic bar, football on, surrounded by locals. It was friendly, but also elegant. I began to bring friends there; my go-to was the octopus with potatoes— perfectly charred and tender, nicely balanced with the acidity used to dress perfectly boiled potatoes. If I was really hungry, the pork shank with polenta never failed to make me moan with pleasure. In a cooling-off time of my life, I found warmth. I was sad when I learned they 44

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As he let the flame melt the oils of the orange peel and it dripped deliciously over the ice cube, that familiar scent wafted through the air ... like driving through the back roads of Ventura County when the orange trees are in bloom.

would be closing for a remodel. I couldn’t imagine why they needed to do that. Maybe I just didn’t want more change in my life. I waited impatiently and was among the first to have a reservation when they finally reopened. I didn’t expect to love the change, but I did. It was not just Mediterraneo that had undergone a renovation, I had as well. Comfortable in my new life, I loved the new, brighter decor. It matched my new outlook on life. I clambered up to the bar and was happy to see Roberto’s familiar face serving me fire over ice and the sweet smell of magic. Edible Ojai & Ventura County

Then COVID came, and all the doors closed. All the new-ness I was celebrating, the company I was building, the new friendships I was cultivating ... they all went away. Everything was cold and quiet. There were too many goodbyes. I was worried about Mediterraneo. They had already been closed for a long time for the remodel and I worried they wouldn’t be able to withstand another closure. As things began to reopen, though, I saw their wide wooden door ajar and breathed a sigh of relief. When I received this writing assignment, I knew I wanted to visit Mediterraneo. I wanted to give back a little bit of what they gave to me. I didn’t plan ahead, I just showed up. And on a warm California autumn day, I enjoyed my favorite salad on the patio with a Fragola—or maybe two. I told the manager why I was there and she invited me to the bar. Roberto was not working that day, but she asked Miguel to make my favorite cocktail. As Mariah began snapping photos, I explained how I came to know Mediterraneo and why it mattered to me. Miguel nodded his head. Yes, a good bartender knows. As he let the flame melt the oils of the orange peel and it dripped deliciously over the ice cube, that familiar scent wafted through the air ... like driving through the back roads of Ventura County when the orange trees are in bloom. But more importantly, as I looked around the bar at everyone watching Miguel, I felt the warmth wash over me, once again.

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Julie Jacobs is a self-proclaimed foodie, wino and adventurer. She has lived in Ventura County for over 20 years and enjoys sharing her discoveries through the written word. You can follow her adventures and semi-sophic views @juliewithgemis EdibleVenturaCounty.com

winter 2021/2022 45

FORAGING FINDS

How to Eat an Acorn Turning a Forgotten Food into a Culinary Curiosity WORDS AND PHOTOS BY JESS STARWOOD

corns, the long-overlooked edible nut of the oak tree that has fed not just squirrels but humans all across the world for millennia, are often erroneously considered inedible or even toxic. Like many wild foods, most acorns can’t be eaten right off the tree; they take a little bit of effort and time to render them not only edible but delicious. Oaks are loaded with tannins and so are their acorns. Take a bite into a raw acorn and you’ll get an unpalatable strong bitter and astringent taste— that’s the tannins. Too many tannins imbibed are unhealthy and prevent the body from absorbing nutrients. But consider: We consume small amounts of tannins every day in the form of tea, coffee, wine, chocolate and legumes. So how do we get past this and turn them into a rich, nutty and tasty nutritious ingredient? A simple, yet lengthy, process called leaching yields a delicious nut that can be used in pancakes, cookies, breads, tortillas, plant-based burgers, drinks, desserts and so much more. Harvesting: Collect acorns that are heavy, avoiding any with holes (evidence of acorn weevils) or that are clearly damaged. You can test whether acorns are good by putting them in a bucket of water and discarding any that float. Shelling: There are many methods for removing the shells, but my preferred way is to slice them into quarters using a very sharp knife and a towel. This is best done when fresh. If your acorns are dried, a nutcracker or rubber mallet can work as well. Discard any discolored or infested shelled acorns. Leaching—Hot Method: This is the quickest way to leach the tannins out of your acorns but a lot of flavor, starch and nutrients are lost, making your acorns less ideal for flour. Bring two pots of water to a boil, add your whole or chopped acorns to one and boil until the water changes to a tea color. Transfer the acorns to the next boiling pot of water (never allow them to cool between boilings to avoid locking in the tannins). Continue to boil and repeat this process until the water is clear or the acorns are no longer bitter. Different species will require more or fewer changes of water. You will know by the absence of bitterness when they’re ready. Leaching—Cold Method: While it can take considerably longer, this process keeps the starch necessary for many baking recipes. After shelling your 46

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Edible Ojai & Ventura County

acorns, blend them into a coarse meal using a high-powered blender, food processor or mill. Add them to a large jar and fill the rest with an ample amount of cold water. Shake or stir thoroughly. Let it sit in the refrigerator and the meal will settle at the bottom. At least once a day, strain off the water at the top and refill with fresh cold water. Repeat until the meal no longer has a bitter aftertaste. This process can take anywhere from one to seven days. Strain and press the meal through several layers of cheesecloth or clean towel. Finishing: After leaching, the chopped acorns (if hot leaching) or acorn meal (if cold leaching) can be frozen or dehydrated for later use and added to recipes. Acorn meal can be dehydrated and powdered to use as a flour in baking. Try roasting acorn flour for a deeper and richer flavor. Jess Starwood, herbalist, chef and forager, is the author of Mushroom Wanderland: A Forager’s Guide to Finding, Identifying and Using More than 25 Wild Fungi. She teaches herbalism and wild food classes in Ventura County. See more at JStarwood.com. EdibleVenturaCounty.com

winter 2021/2022 47

ROBIN’S RECIPES

WARM SPICES RECIPES BY ROBIN GOLDSTEIN | PHOTO BY ANDREA RUSSELL

Mushroom Chai Latte This is a great blend to take on a camping trip or hiking jaunt, as all you have to do is add hot water or milk. Look for powdered mushroom blends containing chaga, lion’s mane, reishi and cordyceps mushrooms. The mushroom powder doesn’t have a strong mushroom flavor, so you can add this blend to smoothies or hot chocolate as well as oatmeal or anything else for an exotic chai flavor! Makes about 2 cups dry blend 1 cup mushroom powder ½ cup raw cacao powder 2 teaspoons ground turmeric 2 teaspoons ground cardamom 2 teaspoons ground ginger 2 teaspoons ground cinnamon ½ teaspoon ground black pepper ½ teaspoon sea salt Blend all ingredients together in a small bowl. Store in a small Mason jar. Stir a heaping teaspoonful or 2 of the mix into a cup of hot water with steamed milk, or add it to your morning coffee. Sweeten as you like with honey, sugar or stevia.

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Edible Ojai & Ventura County

Mocha Chile Chocolate Torte This flourless torte is sure to impress your guests, or make it for yourself as a little bit of self-care. If you don’t have all these warming spices, make with what you have on hand.

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Serves 8 9 ounces good-quality dark chocolate, finely chopped 8 ounces unsalted butter 1½ cups granulated sugar ½ teaspoon sea salt 1 teaspoon pure vanilla extract 2 teaspoons espresso powder 2 teaspoons cinnamon 1 teaspoon ginger ½ teaspoon cardamom ¼ teaspoon ground cloves ¼ teaspoon cayenne ⅛ teaspoon ground black pepper 7 large eggs Powdered sugar, or cacao mixed with cinnamon, for dusting Preheat oven to 375°F. Butter a 9-inch cake pan and line the bottom with parchment paper. Butter the paper. Melt the chocolate and butter together in a double boiler until just about completely melted. Remove from heat and stir

until smooth and totally melted. Stir in the sugar, salt, vanilla, espresso, cinnamon, ginger, cardamom, cloves, cayenne and black pepper, then let cool for a few minutes. Whisk in eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to whisk until the batter becomes thick and glossy. Pour batter into prepared pan. Bake in the center of oven 35 to 40 minutes, until the torte jiggles just slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure it does not overbake. Let cool in the pan for at least 30 minutes, then unmold onto a serving plate. Dust with powdered sugar or some cocoa powder mixed with cinnamon. Cut into wedges and serve with whipped cream. Store any leftovers 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. PrivateChefRobin.com

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winter 2021/2022 49

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WINTER 2021/2022 | edible Communities

S IG N AT U RE

S E C T ION

Edible Ojai & Ventura County

WE ARE WHAT WE EAT It’s Time To Make Food Decisions With the Climate Crisis in Mind

STO RY

Twilight Greenaway, senior editor of Civil Eats,

produced in partnership with civileats.com

If we had been told, a decade ago, that so many climate-

they said that other parts of the world—developing na-

fueled disasters would hit the food system so soon, would

tions with little infrastructure and large numbers of subsis-

we have believed it?

tence farmers—would face the worst of the problem. And

If someone had described the catastrophic flooding of the Missouri river that submerged a million acres of corn

those of us in North America? We’d be fine until at least the end of the century.

and soybeans in 2019 (followed a year later by winds in the

Then someone turned the lights back on, the economists

same region that were so destructive they flattened corn si-

thanked the audience and everyone went home. I wrote

los), produce crops in Texas freezing in April, winemakers

about the lecture, quoted the experts on the science and was

having to throw away entire vintages because they tasted of

careful to take a similarly calm tone, as if I were writing from

wildfire smoke, shellfish in British Columbia being literally

a great distance about something that may or may not occur.

cooked alive in the ocean and ranchers throughout the West

Of course, some climate scientists were already issuing

being forced to sell off tens of thousands of cattle so they

dire warnings at that point, and many had made concerns

wouldn’t starve due to drought—would we have listened?

about our ability to feed ourselves central to their pleas

Would we have done more to prepare?

for action.

I can’t help but think back to a lecture I sat in on in

But most of us had no idea how urgently we needed to

2008 on the future of food and climate change by a pair of

prepare for what we’re now seeing play out in the food sys-

Ivy League economists. I had seen An Inconvenient Truth

tem—and in the world at large. Indeed, the stakes couldn’t

and was serious about local food. And I had a hunch that

be higher. Food production has been rocked to the core and

reducing my “food miles” wouldn’t cut it.

many small and medium-scale farmers are contemplating

The economists talked about the potential boon to crop yields, due to “increased photosynthesis” and “CO2

throwing in the towel. This fact was driven home for me this summer, as I

fertilization,” but added that warming temperature and ris-

trudged through ankle-deep mud on my family’s small farm

ing evaporation would balance one another out, at least in

in Captain Cook, Hawaii—on what was once the “dry side

our lifetimes. Some places would get too wet, and some

of the island” but has seen record-level, nearly non-stop rain-

would be too dry, they warned. And, as if to reassure us,

fall for the past year. My mother, a farmer, was dismayed at

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winter 2021/2022 51 ediblecommunities.com

the constant rain’s impact on her orchards, and by the host of new

be marketing ploys, but it’s clear that they’ve realized “sustain-

invasive species—from fire ants and wild boars to slugs that carry

ability” is a term they must use literally, as in, do their business

a brain-eating parasite—that are thriving there due to warming

models have a future?

temperatures. The soil has been consistently saturated with water,

When it comes to making sure the rest of us have a future,

and the coffee and fruit trees are suffering from multiple fungal

however, I’m betting on the work of small-scale farmers and

diseases at once. The vegetables in the gardens are often stunted

ranchers—and more of them working at a human scale—as one

and mildewy as the sun has stubbornly refused to shine.

of our most important solutions to the climate crisis.

And I thought about those self-assured economists when I

If done right, farming and ranching can help bring the natu-

returned home to drought-stricken Northern California, where

ral world back into balance. And it has the potential to reverse our

I saved water from my kitchen and shower and lugged it to the

current scenario: millions of acres of land covered in monocrops

tiny garden I struggle to keep alive through the dry season. Most

growing in soil that is overly tilled, void of most life and actively

of the small-scale farms in the area didn’t have the luxury of re-

washing into the ocean nearly every time it rains.

claimed water; instead, they found themselves abandoning doz-

Soil holds three times more carbon globally than the atmo-

ens of acres at a time, making radical changes to their business

sphere does. And it can hold more if it’s managed in a way that

models, and discontinuing their CSAs. Meanwhile, the ongoing,

brings more of it back to life. But to do that we need producers

often terrifying onslaught of wildfires made the mere thought of

who are immensely curious and dedicated—who see the chal-

rain seem like a mirage on the other end of a very long desert.

lenge at hand and want to rise to meet it.

The fact that these “new normals” have already had a dra-

They need to work in concert, and they need to represent a

matic impact on the food system probably shouldn’t be a sur-

much wider swath of the population—here in North America

prise. Global temperatures have already risen 1.5 degrees Celsius

that means intentionally making space for exponentially more

above pre-industrial levels and the impacts are evident. The sixth

young people, more Black, Indigenous, and people of color (BI-

assessment report published by the Intergovernmental Panel on

POC) producers, and more LGBTQ producers. It also means

Climate Change (IPCC) in August warned of significant drops in

passing systemic policies that help them explore, invest in and

crop yields for corn, wheat, rice and other cereal grains if global

modernize the farming practices that have long been successful

temperatures hit the 2 degree C level. If that happens, the report

at cooling the planet.

said, there will be “more times of year when temperatures exceed

In plain terms that means we need more perennial crops, trees

what crops can stand” and “risks across energy, food and water

on farms (i.e., agroforestry and silvopasture), managed grazing,

sectors could overlap spatially and temporally, creating new and

cover crops, waffle gardens and other methods of deep-soil plant-

exacerbating current hazards, exposures, and vulnerabilities that

ing, crop diversity, prescriptive burns, seed sovereignty, local food

could affect increasing numbers of people and regions.”

and farm infrastructure, and multitrophic aquaculture.

Among the clear list of hazards are the “food shocks” caused

We need to help more farmers control weeds without tilling

by extreme weather events—and they show no sign of slowing

the soil. We need more compost on the surface of the soil and

down. For these reasons, food prices are expected to grow at a

more mycelia and living ecosystems below. We also need more

steadier clip than most of us have experienced in our lifetimes.

plants at the center of our plates. We need to spend more time

According to the United Nation’s Food and Agriculture Organi-

listening to Indigenous communities and remembering that our

zation (FAO), for instance, global food prices rose by nearly 33

needs are inextricable from the needs of the natural world, and

percent between September 2020 and September 2021.

the ecosystems that have kept it in balance for millennia.

It’s not just farmers who are scrambling to respond. Many of

Most of this probably won’t require new cap and trade

the world’s largest, most powerful food companies are starting

markets, new consumer labels or new technology. But it will

to examine their supply chains in a new light, hoping to posi-

require more hands—and very likely a different, more collec-

tion themselves as part of the solution. Multinational food com-

tive approach to land ownership, at a moment when building

panies like General Mills, Smithfield, Unilever and Danone are

housing is considered a much more valuable use of land than

all publicizing the changes they’re making in their supply chains

producing food.

to address emissions and rethink their farming practices. Some

None of this will mean much if we don’t also stop burning

of these changes could have a real impact and others might just

fossil fuels—and subsidizing that burning on a global scale. But continued

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there’s more and more agreement among scientists and cli-

their foods, it often has the curious effect of making us

mate advocates that we also need to turn more of our agri-

into the kinds of people who want to vote for—and fight

cultural soil into a carbon sink, and that doing so is a matter

for—systemic change.

of how—not if. The good news is that a lot of smart people are already

I was thinking about this recently while lugging a bucket of dishwater out to my garden and feeling a little

working on the how. And that’s where your dinner—and

like I was wasting my time, as my neighbors were still turn-

breakfast, lunch, snacks—enter the picture.

ing on their hoses. It hurts my back, it’s absurdly time con-

There’s a healthy debate in both agriculture and climate

suming. But every time I do it, I am made again and again

circles about the value of individual action versus the need

into the person who notices water and who keeps noticing

for systemic change. And food, thankfully, lies at the in-

water—who notices plants, notices soil. And being that

tersection of both. What we do—and eat—every day is

person is what makes me ache for climate policy that pri-

who we are. When we support people who produce food

oritizes survival for all.

with soil health and the climate in mind—whether that’s

Can we change the food system in time to help cool the

buying from them directly, using a farmers’ market dollar-

planet? That’s an open question. Do we have any real choice

matching program or dining in restaurants that cook with

but to try? As I see it, absolutely not.

Closing Thoughts From Our Founder Thank you for joining us on these pages, the third in a series of thought leadership pieces from Edible Communities. We would like to send a special thanks to our partners for this issue, Twilight Greenaway, Naomi Starkman and the team at Civil Eats who made this story possible. Telling powerful stories about local food and community has been the mission of Edible Communities for the past 20 years. And while I know we’ve had an impact on the way food is grown and consumed throughout North America, now more than ever there is a greater urgency for all of us to do more. A lot more. As Twilight so elegantly points out in this article, taking individual action daily—whether recycling household water in our garden or demanding more inclusivity for those raising the food we eat—is what keeps us aware and makes us pay attention. It is what makes it impossible for us to ignore the honest reality inherent in: “What we do—and eat—every day is who we are.” And it is what will ultimately lead to systemic change. During this holiday season and as we begin a new year, I want to express my deep and enduring gratitude to the network of wildly talented individuals who are the lifeblood of Edible Communities—the publishers, editors, contributors and staff who so diligently work to bring you these important stories throughout the year—every single one of whom has courageously and tirelessly fought to keep their local food communities alive, even in the face of a global pandemic. With independent journalism being threatened today more than at any time in our history, it’s especially important for us to support their efforts. The ability to maintain editorial independence and to dive deeply into urgent issues like the climate crisis are critical to the health of our society. That is why organizations like Civil Eats (civileats.com) are so important to us and to our mission. I encourage you to subscribe to their newsletter, donate, be informed, pay attention—help effect change. Tracey Ryder, Co-Founder & CEO Edible Communities

edible

EdibleVenturaCounty.com Communities | S I G N A T U R E S E C T I O N

winter 2021/2022 57 ediblecommunities.com

EDIBLE WELLNESS

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Edible Ojai & Ventura County

FARMERS’ MARKETS SAVE THE DAY

During COVID Lockdown

have been visiting and shopping at farmers’ markets for nearly a decade. Perhaps because I find them to be the most magical places, perhaps because of the immense joy that I must exhibit when I am shopping from vendor to vendor, or perhaps both, friends began to call me the “Farmers’ Market Fairy.” My adoration for the farmers’ market and my appreciation for living in a place where I have access to locally grown produce has only strengthened since the start of the pandemic. In my work as a holistic nutritionist, I noticed a change of focus in my current and prospective clients when the pandemic hit, specifically a desire to implement new practices that will improve and support their immune system immediately, and also be sustainable for long term health. This realization had me wondering: What have people learned about wellness during the pandemic? And what better place to see what others in the health, wellness and food industry have observed than the farmers’ market?

SHOPPING HABITS

At the Westlake Farmers’ Market, Cathy Feig of Country Fresh Herbs reports an increase in new market shoppers. “Many people began shopping at the farmers’ market for the first time at the start of the pandemic. The market, being outdoors, gave people a chance to be able to be outside—one of the first priorities for many of us in lockdown.” “Customers felt safer to pick produce themselves,” Feig continues. “Many asked questions such as ‘Where did the produce come from?’ and ‘When was it picked?’ It gave them a sense of comfort to know that EdibleVenturaCounty.com

WORDS AND PHOTOS BY NEEYAZ ZOLFAGHARI their food was coming from a trusted and reliable source. And it made us, as vendors, really thankful.” Alex Morphew from Neenach Farms says, “The produce you see at a grocery store goes through lengths of travel. We noticed that [new] people who were shopping at the markets began to take note of how fresh the produce at the market really is. And for us farmers, being able to provide our customers with fresh produce adds so much value to our work.”

WHAT WE ARE EATING

When asked if there were produce items that garnered more popularity over the past year, Feig notes an increased interest in leafy greens and tomatoes. “A lot of people began trying kale and using more spinach, for the added immune support. Our antioxidant tomatoes were a huge seller; those went immediately week by week.” “When that Netflix documentary came out during the pandemic about the benefits of mushrooms, our mushroom sales had a huge surge,” says Morphew. “People were curious about how mushrooms work and support the immune system in a medicinal way.” Morphew and her partner sell a variety of mushrooms including shiitake, oyster and lion’s mane. Many studies have shown that mushrooms are one of the most powerful immune-boosting foods, said to help support healthy immune response, lower inflammation and improve cell functionality. Wendi Mitchell from Blue Ridge Honey noticed a nearly 800% increase in their online sales when the pandemic began. Since then, one of their most popular sellers is propolis,

a thick mixture made by bees composed of beeswax and extracted material gathered from tree buds, sap flows and other botanical sources. “Someone in the medical community mentioned how powerful propolis is for the immune system, so people became very interested in purchasing it. Propolis is antimicrobial, antibacterial, antifungal and anti-inflammatory,” Mitchell says.

SOCIAL HOUR

Vendors also began to notice that the farmers’ market was becoming a spot for friends to get together and see each other during the lockdowns. “It was the social event of the week for so many people,” says Feig. “Friends would plan to meet at the market and make a weekly gathering around it. We noticed families coming to the market together, friends shopping for other friends and an increase in communities coming together.” Based on these conversations, it appears that many people immediately began learning about the powerful effects of food and nutrition for supporting their innate immunity. We can only hope that those lessons learned will continue through the slow transition to a post-pandemic era. Could this be a silver lining of the pandemic?

Neeyaz Zolfaghari is the founder of Unspoken Nutrition, a nutrition and lifestyle business passionate about helping others find harmony and balance with their full body and self. Her journey began over a decade ago when she was diagnosed with an autoimmune disease and discovered the power in addressing health from a whole-istic approach. UnspokenNutrition.com winter 2021/2022 59

VENTURA COUNTY FARMERS’ MARKETS WEDNESDAYS

VENTURA COUNTY FARMERS’ MARKETS & FOOD BOXES

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

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

Ojai Community

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

Thousand Oaks

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

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 Agoura Hills NEW! At Whizen Market Square 28914 Roadside Dr. Saturdays, 9am–2pm @ccfminc

Camarillo Hospice

Certified Farmers’ Market 2220 Ventura Blvd., Old Town Saturdays, 8am–noon (rain or shine) CamarilloFarmersMarket.com 805-987-3347 60

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Downtown Ventura

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

The Collection at Riverpark Farmers’ Market Collection Blvd. across from The Food Annex Saturdays, 8am–2pm RawInspiration.org

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

Moorpark

Certified Farmers’ Market Moorpark Civic Center Parking Lot 799 Moorpark Ave. Sundays, 9am–2pm EnrichedFarms.com 818-699-6204

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

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

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

Edible Ojai & Ventura County

CSA AND OTHER BOX OPTIONS

Since 1984

The Abundant Table

Get Hooked Seafood

Camarillo Membership: open Price: $30/box TheAbundantTable.org

Santa Barbara/Ventura Membership: weekly pickup Price: varies GetHookedSeafood.com

Blue Ridge Honey Ventura Membership: not required Price: varies BlueRidgeHoneyCA.com

Harvest Gathering Farm Ventura Membership: waitlist Price: varies HarvestGatheringFarm.com

King & King Ranch (Also provide to the Abundant Table and one smaller Ventura CSA) Fillmore Membership: not required Earthtrine Farms Price: varies Ojai Call a day ahead to order and KingAndKingRanch.com pick up at the farm, Tuesday, Main Street Meats 9am–noon and Friday, 9:30 Ventura Membership: not required am–1pm. Price: varies by box Price: varies based on MainStreetMeatsVentura.com your order Call: 805-421-8483 Novy Ranches Corky’s Nuts Fillmore Membership: not required Price: varies CorkysNuts.com

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: $25 weekly (not required) Price: custom orders ($5 flat delivery rate) Farmivore.farm

Simi Valley Membership: not required Prices: varies NovyRanches.com

The Farmer & the Cook Ojai Membership: waitlist Price: $125/month Farmer-and-The-Cook.com

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

OLAS Foundation & Tutti Frutti Farms Certified Organic Produce Boxes Place order by 7pm on Mondays and Thursdays Price: $55 Text or call: 805-570-1638 or 805-794-1481

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

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

Sow A Heart Farm Fillmore Membership: open Price: $50/box SowAHeart.com Underwood Farms Moorpark Membership: open Price: $45/box UnderwoodFamilyFarms.com

“Seed/Signal” by John Nichols

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

Ventura Fresh Fish Ventura Membership: not required Price: varies VenturaFreshFish.com The Ventura Meat Company Ventura Membership: not required Price: varies VtaMeatCo.com Watkins Cattle Company Ojai Membership: not required Price: varies WatkinsCattleCo.com White Dove Farm Santa Paula Membership: not required Price: varies WhiteDovesFarmFresh.com

These lists were updated November 2021. If you know of another farmers’ market or CSA that is not listed, please let us know at info@edibleventuracounty.com.

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edible ojai & ventura county Local Guide to Good Eats & Drinks Please visit our advertisers and let them know you appreciate their support of Edible Ojai & Ventura County. They enable us to offer this magazine free of charge to readers throughout Ventura County.

CAMARILLO All Things Tea European teahouse with certified Tea Specialist. Specialty loose leaf teas from the finest plantations and gardens around the world. Cream Tea, Afternoon Tea and High Tea. In Paseo Camarillo Center | 300 N. Lantana St., #37 | Camarillo | 805-445-8327 | Tea-Liteful.com

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 | ChocolatineFrenchCafe.com

OJAI Café Bōku Bōku is an Ojai Superfood Café offering sustainable, plant based nourishment, smoothies and artisan coffee. Our menu and space changes as we go, evolving with the seasons and the needs of our thriving community. 987 W. Ojai Ave. | Ojai, 805-650-2658 | BokuSuperfood.com

VENTURA

Try the grilled Baja red snapper with house made chimicurri at Coin & Candor, Westlake Village

Photo by Jakob Layman

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

CATERING Private Chef-Catering 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 62

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Freda’s Wood Fired Pizza Delicious NY-style and brick- oven pizzas, sandwiches and salads. Dining, catering, pickup/ delivery—and with two mobile wood-fired ovens, we can bring the party to you! 2024 Ventura Blvd., #114 | Camarillo | 805-586-4055 | FredasPizza.com

The Wine Closet Wine lounge in Old Town Camarillo, featuring unique wines, craft beers, small plates, lunch and dinner. Weekly happy hours and featured wine tastings. Indoor and outdoor seating. The specialty market offers retail sales of fine wines, craft brews, artisan cheeses and charcuterie. 2423 Ventura Blvd. | Camarillo | 805-746-5708 | WineClosetInc.com

WESTLAKE VILLAGE

SLATE Bistro & Craft Bar Combining classic American and innovate cuisine in an unmatched setting, SLATE’S selection of small, shared plates and entrées are paired with an extraordinary craft cocktail list. 4850 Santa Rosa Rd. | Camarillo | 805-388-9888 | TheSlateBistro.com.

NEWBURY PARK

A seasonally inspired California brasserie featuring sophisticated casual in-door and out-door space with stunning views of the Santa Monica Mountains. The menu presents locally sourced dishes that incorporate wood-fired cooking techniques. 2 Dole Dr. | Westlake Village | 818-575-3044 | CoinAndCandor.com.

NABU Wines A member of the Malibu Coast wine trail, NABU makes wine from Napa Valley to the Malibu Coast. Live music and wine tasting every Saturday & Sunday noon-6pm. 2649 Townsgate Rd. | Westlake Village | 818-835-3704 | NabuWines.com

Ragamuffin Coffee Roasters Family owned and operated coffee shop and bakery with ethically sourced coffee, gluten-free pastries and excellent service. 111 N. Reino Rd. | Newbury Park 805-375-9000 | 550 Collection Blvd., Ste. 130 | Oxnard | 805-278-5837 | RagamuffinRoasters.com

Bonito Coffee Roaster

Olivella at the Ojai Valley Inn

Small-batch coffee roaster bringing generations of Nicaraguan craftsmanship to the Ojai Valley. Coffee roasted weekly. Visit by appointment. 406 Bryant Cir., Unit K | Ojai | 805-256-7873 | BonitoCoffee.com

Ojai Valley Inn’s signature restaurant features farm-forward, fresh ingredient-driven dishes celebrating a bounty of Central Coast produce, with Italian culinary influences. 905 Country Club Rd. | Ojai | 855-697-8780 | OjaiValleyInn.com/dining

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 Currently closed. Stay tuned for reopen dates.

Poseidon Brewing Company

Simone’s Oldest independent coffeehouse in Ventura with two locations. Locally roasted coffee, premium pastries, and made to order breakfast & lunch. 7818 Telegraph Rd. & 2848 Cabrillo Dr. | Ventura | SimonesCoffee.com

Coin & Candor at Four Seasons Westlake Village

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

SIMI VALLEY The Kitchen at Single Serve Co. A café for coffee and tea lovers with 10-day cold brew process using smallbatch-roasted, direct and ethically sourced beans. Supporting local roasters. Eco-friendly. 2355 Tapo St., #12 | Simi Valley | 805-579-8989 | SingleServeCo.com

EdibleVenturaCounty.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

Ventura Spirits Since 2011, using the natural and agricultural bounty of California’s Central Coast to hand craft novel and delicious spirits. 3891 N. Ventura Ave. | Ventura | 805-232-4313 | VenturaSpirits.com

SANTA PAULA Anna’s Cider and Santa Paula Brewing Co. Hard cider tasting room in downtown Santa Paula. Familyowned craft cider company producing dry and refreshing ciders. We serve food on our outdoor patio and are family friendly. 801 E. Main St. | Santa Paula | AnnasCider.com winter 2021/2022 63

LAST SIP

Tropical Winter Martini with Spiced Pear Infused Vodka RECIPE BY SPICE-TOPIA | PHOTO BY TAMI CHU

Infusing alcohol is an easy way to have plenty of flavored spirits on your shelf, and makes upping your cocktail game a cinch. This infused vodka recipe can be enjoyed with just a splash of soda water and a squeeze of lime or as part of a classic cranberry vodka cocktail. The warming spices also add a cozy flavor to this Martini.

Spiced Pear Infused Vodka 2 unripe pears, cut into bite-sized pieces 1 cinnamon stick 12 whole cloves 1 tablespoon allspice berries 2–3 cups vodka Combine all ingredients in a clean jar with a lid. Allow to infuse for at least 5 days. Strain. Enjoy.

Tropical Winter Martini 1 ounce Spiced Pear Infused Vodka 2 ounces coconut milk Squeeze of lime 1 tablespoon pomegranate molasses Add the first three ingredients to a cocktail shaker. Add ice. Shake well. Strain into glass. Garnish with pomegranate molasses. Optional: Try it with a sugared rim. 64 64

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ESCAPE IN A MOMENT

Share magical moments with loved ones and discover new culinary adventures at The Farmhouse, Ojai Valley Inn’s one-of-a-kind epicurean experience. Inspired by Ojai’s rich farming heritage, The Farmhouse connects guests to the local land and world-class food culture. Delight your palate with rare multi-course meals, exclusive master classes, wine seminars and more, surrounded by centuries-old oak and olive trees. To escape in a moment and savor Ojai’s freshest flavors, make your reservation today.

855.916.1489 OjaiValleyInn.com

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ness, optimizing sleep and energy, eight management and including ergetic medicine and intuitive aling. UnspokenNutrition.com, unspokennutrition

SCHOOLS Monica Ros School

OME GOODS

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

on Main

home and gift emporium of artfully rated goods in downtown Ventura. 6 E. Main St., Ventura, 805-643-9309, nMain.com.

Oak Grove School

llyFish Vintage Boutique

lyfish Ventura Vintage Boutique mbines new and vintage home décor enhance the beauty of your home ery season of the year. 309 E. Main , Ventura. (805) 667-8299, Cynthia. yfish@gmail.com, JellyfishVentura.com

nctum

Located on an expansive 150-acre wooded campus, this progressive coeducational day and boarding school serves preschool through college preparatory high school students. 220 W. Lomita Ave., Ojai, 805-646-8236, OakGroveSchool.org

SPECIALTY FOODS & BEVERAGES

tful organic sustainable gifts made local and global artisans who spect old ways of creating, weaving d manufacturing. 307 E. Ojai Ave., ai, 805-633-9070. SanctumOjai.com.

Beato Chocolates

TCHENWARE & GOURMET UPPLIES

A line of artisan chocolates inspired by the iconic and eccentric artist, Beatrice Wood. Located inside the Porch Gallery, 310 E. Matilija St., Ojai, BeatoChocolates.com.

ellaCopper

Bennett’s Honey Farm

Certified kosher and organic honey, 100% solar-powered “green” facility, gravity straining process. Tasting room and store open 7 days/week. 3176 Honey Lane (Hwy. 126), Fillmore, 805521-1375, BennettHoney.com

pper conducts heat better! The ginal solid copper heat diffuser ate equalizes heating in your pans, th no hot spots. Four sizes available. 5-218-3241, info@bellacopper.com, llaCopper.com

Bliss Street Baked Goods

EAT MARKETS

ain Street Meats

tcher shop and market offering local oducts and deli counter. Features eats humanely raised, processed thout hormones or steroids, and as cal as possible. 49 E. Main St., Ventura, 805-643-0318, ainStreetMeatsVentura.com

e Ventura Meat Company

ll-service, sustainable, retail butcher op offering the highest quality, sponsibly sourced meats. No artificial gredients in anything sold here. 50 E. Main St., Ventura, 805-667-9159, aMeatCo.com

Sweet and tart fruit pies, decadent chocolate desserts, cinnamon buns and Arabic sweets. Cottage Food Organization (Permit #CFO FA0032713) in Camarillo. To order contact Deya Jacob, Baker, 818-300-6627, blissstreetbaker@gmail.com.

Buon Gusto Farms

Hand-harvested, 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

Flying Embers Hard Kombucha

LACES TO EAT & DRINK

Better-for-you products feature live probiotics, antioxidants, adaptogens and USDA certified organic ingredients. @FlyingEmbersBrew FlyingEmbers.com

ROFESSIONAL SERVICES

German Brats, created from yearsold family recipes. 745 W Ventura Blvd., Unit J, Camarillo, 805-308-3682, GermanBrats.com

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YOUBITE

ghtGabler Law

14-attorney law firm that works th employers to develop proactive ategies to enhance workplace oductivity and avoid employment sputes. 760 Paseo Camarillo, e. 300, Camarillo, 805-248-7208, ghtGablerLaw.com

WINERIES & WINE Ojai Alisal Vineyard

Handcrafted Rhone-style wines from grapes grown only at its Upper Ojai Valley vineyard, reflecting the terroir that is Ojai. 805-640-3837, OjaiAlisal.com Edible Ojai & Ventura County