edible
ISSUE 78 • FALL 2021
®
Ojai & Ventura County CELEBRATING LOCAL FOOD & DRINK, SEASON BY SEASON
CAMARILLO • FILLMORE • MOORPARK • OJAI • OXNARD • PORT HUENEME • SANTA PAULA SIMI VALLEY • THOUSAND OAKS • VENTURA • WESTLAKE VILLAGE EdibleVenturaCounty.com
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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 ”
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@ C O I N AEdible N D C AOjai NDO &R Ventura County
OUTDOOR LEARNING HIGH SCHOOL
the art of JOSHUA TREE NATIONAL PARK
LEARN MORE OAKGROVESCHOOL.ORG
OAK GROVE SCHOOL
The Art of Living and Learning EdibleVenturaCounty.com
living & learning Oak Grove’s expansive, 150-acre campus is reflective of its academic approach: A college preparatory DAY and BOARDING High School with an intimate, home-style boarding program. A rich academic curriculum, emphasizing depth over breadth, spanning PRESCHOOL through HIGH SCHOOL. Engaging OUTDOOR EDUCATION courses that include camping, backpacking, international and domestic travel. This approach prepares students to function with excellence, care, and responsibility in the world.
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CONTENTS
FALL2021 REGULARS 4 EDITOR’S LETTER 6 EDIBLE NOTES
Ojai Bagel | Nectar of the Dogs | Single Serve Co
13 TASTES LIKE FALL
Buried Treasure: Roots
36 EDIBLE EOVC KIDS 46 FORAGING FINDS 42 FARMERS’ MARKETS AND CSAs 52 SOURCE GUIDE 54 DINING GUIDE FEATURES 22 EDIBLE CELEBRATIONS
10 Ways to Turkey
29 EDIBLE ENVIRONMENT
Good Green Work for Local Youth
BY SUZANNE LUCE
32 FIRST PERSON
Pasta Tense
BY DAWN HAMILTON
34 EDIBLE ENDEAVOR
COVER: Herbs are plentiful and available yearround in Ventura County. These four, in the photo by Tami Chu, make up the main ingredients for the “Scarborough Fair” Herbal Rub on page 24.
PHOTO ON THIS PAGE: Make your own flaky pie dough using the Classic Apple Pie recipe by Jessica Zavala on page 49. 2
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Coming Home to Coffee
BY JENNIFER RICHARDSON
RECIPES 14 Roasted Carrot Soup
38 EDIBLE COMMUNITIES
16 Beet and Grapefruit Salad
Rethinking Hunger
BY JOY MANNING
18 Celeriac Gnocchi with Brown Butter Sauce 20 Robin’s Recipes: Roasted Root Vegetable Dip Celery Root and Leek Soup 23 “Scarborough Fair” Herb Rub 26 Sausage and Wild Rice Stuffing Gluten-Free Turkey Gravy 47 Wild Tom Kha “Gai” 49 Classic Apple Pie 56 The Infatuation Cocktail Edible Ojai & Ventura County
Since the start of the pandemic, Food Share has distributed more than 26 million pounds of food, providing more than 21.6 million meals to people in Ventura County. That's the largest amount of food ever distributed in the organization's 43-year history, and nearly double the previous high of 13.5 million pounds in 2019.
-· FOOD
There is no question that the level of need in Ventura County is of historic proportions. The good news is that with continued support from you, our community, Food Share can and will meet the need.
DONATE FOOD. DONATE TIME. DONATE MONEY. foodshare.com
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Sponsored by
LIV Sotheby's INTERNATIONAL REALTY
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LIV Sotheby' s International Realty is honored to partner with Food Share of Ventura County to help end hunger in our community.
LivSothebysRealtyCA.com fall 2021
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EDITOR’S LETTER
R
ecently, my 19-year-old—a lovely girl with a fierce independent streak—came into the room where I was working with a single purpose. “Mom,” she said seriously, “I just wanted to thank you for wanting to have a butterfly sanctuary in the garden.” It was not what I expected her to say. Apparently, she had just had one of those surreal moments with multiple monarch butterflies flitting about and it had filled her with such joy that she had to express gratitude. Mind you, my garden has long been a singular effort. Through the years, my children have participated in lots of weeding and some harvest, but the work has never been willingly shared nor enjoyed. And yet, despite her past disdain for the work, in that single moment I might have just watched my child become a future gardener. I am reminded of yet another of the garden’s metaphors for life: Many beautiful moments can come from years of diligent and sometimes unrewarding work. As I am the epitome of the lazy gardener (trust me: I have brown-thumbed many a potted plant), this understanding roots in me the motivation to do the work that needs to be done, both in the garden and in life. Mary Maranville of Students for Eco-Education & Agriculture (SEEAG) said to me recently, “It feels like the whole year [during the pandemic] has been on pause and suddenly someone hit the play button.” “Yes!” I replied. “But now we are in fast-forward mode!” There have definitely been moments over the past few months when I have felt like I just couldn’t catch my breath; I’m positive I am not alone in that. But it is in those overwhelming times that I must dig deep and connect to my roots, to find those things that keep me grounded and steady when it feels like the world is speeding up around me. When I first thought of this issue’s theme, “Roots,” I had hoped we would be able to explore beyond those sweet and savory root vegetables (but check out page 13 for those too) and hit on that idea of being rooted, and maybe even what is rooted in us. And dear reader, I think we did it! We explore traditions (roots) with a scrapbook of turkey ideas (page 22) and Carlos of Bonito Coffee (page 34); fear of cooking (rooted in us) with a fun look into Dad’s spaghetti on page 32; and passions and deep values about the earth (we are rooted in) in a story about Ojai’s C.R.E.W. (page 29). I hope that as you explore these pages, you can also explore your own roots. Maybe you’ll even find that your hard work has already produced the right environment for the butterflies to play.
PUBLISHER & EDITOR
Tami Chu COPY EDITOR
Doug Adrianson DESIGN
Cheryl Angelina Koehler CONTRIBUTORS
Raymond Acuna • Sarah Bourke Tami Chu • Robin Goldstein Dawn Hamilton • Suzanne Luce Jennifer Richardson • Jess Starwood Jessica Zavala ILLUSTRATORS
Adriel Chu • Ramiah Chu PHOTOGRAPHERS
Marcus Bernales • Tami Chu Lauren Glass • Mariah Green Jess Starwood 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 advertising- and subscriber-supported publication, locally and independently owned and operated and a member of Edible Communities, Inc. Distribution is throughout Ventura County and by subscription for $28 per year. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and let us know.
Happy eating, SUSTAINABLE FORESTRY INITIATIVE Certified Sourcing www.sfiprogram.org SFI-01268
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Edible Ojai & Ventura County
community is our specialty
Ojai Alisal is nestled in the rolling hills of the upper Ojai Valley and guarded by the majestic Topa Topa mountains. Our beautiful south-facing vineyards dotted with sycamores (or Alisal in Spanish) and California walnuts are touched by strong daily breezes, bringing the spirit of the Rhone region to California.
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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Take Out . Patio Dining . Indoor Dining ParadisePantry.com . 805 641 9440 222 East Main Street . Ventura, California 93001
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Photo by Stephanie Helguera
EDIBLE NOTES
OJAI BAGEL Homemade and On the Rise BY SARAH BOURKE
W
ith tasting help from their three daughters, husband-andwife team Zac Wilson and Amee Foss built a fast-growing bagel business at home in Ojai, completely from scratch and without any specialized bagel training. With shared roots in the culinary arts, food and farming, the couple set out with a simple mission: Make the best bagel around Ojai so folks don’t have to drive to Los Angeles to find it. In the earliest days of the endeavor, they visited every store and bakery that sold bagels in and around Ojai and Ventura County. “Everything was OK,” Zac says, “but none of the bagels we brought home were the bagels that we wanted to eat on the weekends—like we’d done for years when we lived in cities like New York.” Amee took the lead on recipe development, spending months testing and refining until she landed on the perfect bagel—so perfect that Zac enthusiastically devoured two on the spot. In March 2021, they procured a cottage food permit to bake and sell their homemade bagels from home. Friends, neighbors and community members placed orders online and picked up from Zac and Amee’s doorstep. Those customers also spread the word, and with no more marketing than an occasional Instagram post, momentum grew. After several months, the bagels were selling out regularly. Baking from scratch with top-quality ingredients is important at Ojai Bagel, but building community is also part of the couple’s plan. “When it comes to ingredient sourcing, the idea of local is more about ‘locale.’ [We want to] build a network of purely holistic, intentional, mutually beneficial relationships with like-minded individuals, business and communities that we can support, learn from, work and grow with— whether that’s here in our backyard, on a regional level or across the country,” says Zac. “Providing good food for the local community is everything to us and continues to bring great joy to me and Amee.” To learn more and order online visit OjaiBagel.com. 6
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Edible Ojai & Ventura County
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EDIBLE NOTES
A GREENER SHADE OF SINGLE-SERVE BY TAMI CHU | PHOTOS BY MARIAH GREEN
I
t is oddly nostalgic and reassuring to walk into the tiny little coffee shop hiding at the very back of a strip mall plaza in Simi Valley and order a cold brew vanilla oat latte. It is in the site previously occupied by Rivalry Roasters, co-owned by Sean Adler, one of the local heroes who died protecting others during the Borderline Shooting in 2018. “I feel really fortunate to be in this space,” says Julie Jacobs, owner of The Kitchen at Single Serve Co. “I used to frequent the shop and always enjoyed having conversation with Sean. Rivalry was doing really great things for our coffee community and, though I didn’t know him well, I was saddened to hear of his passing and the subsequent closing.” Jacobs, who describes herself as a “constantly curious, wondering wanderer,” didn’t start with the idea to open a coffee shop, though. In late 2019, using her working knowledge of small businesses, she partnered with a friend to market a CBD Cold Brew he had developed. Things were just starting to pick up when the pandemic stopped all forward progress. “We didn’t have enough traction to make it through,” she says. “Failure is never easy. But as they say, flowers grow from manure.”
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She couldn’t save their business, but the loss inspired a desire to help the small coffee businesses who were struggling to stay viable. “40% of all Americans have a single-serve [coffee] machine in their home or office. Yet, small coffee companies have largely been shut out of this market due to high minimum order quantities,” Jacobs says. “On top of that, the waste that comes with the single-serve pods is a huge concern.” As a solution and as a culmination of all of her life’s experiences, she started Single Serve Co. “We primarily package compostable single-serve pods for other small coffee companies and roasters. We have no minimums and all of our products are able to be custom branded. We do everything in-house and made-to-order, which keeps costs low and product quality at a premium.” Each package sold also includes pre-addressed compostable envelopes for customers to return the used pods to Single Serve so they can be
Edible Ojai & Ventura County
Julie Jacobs, pictured on the opposite page, is passionate about supporting other small coffee businesses. Chris Balay, operations manager for the Kitchen at Single Serve Co, can often be found in the café suggesting the perfect coffee for customers.
properly composted. Though they currently compost in Montana, Jacobs eventually wants to have a fully functioning industrial composter on site. “I want to turn all those pods back into soil and then sell that nitrogen-rich soil back to our customers with seed packets,” she says. In June, Jacobs opened The Kitchen on Tapo Street, serving ethically sourced coffee and tea without an espresso machine in sight. “All of our teas are organic and tested for toxins, including our bestselling, certified-herbalist-formulated Jade Immune Defense,” she says. Her indispensable operations manager, Chris Balay, is in charge of all things coffee, small-batch roasting directly sourced fair trade coffee and then long brewing it cold with a nitrogen infusion to preserve the coffee flavor and freshness. “When I roast coffee, I strive to bring out all the unique flavor characteristics and profiles that are specific to each type of bean, resulting in a low-acid coffee bean that is never burnt,” Balay says. “The goal is to keep as much of the natural moisture and sugars that are inside the bean as possible, contributing to its end texture and flavor once brewed, cold or hot.” Jacobs says, “This business is built to be a community asset. I want small coffee businesses to feel supported. We want to provide packaging, formulation, roasting, cold brewing, direct bean sourcing ... the list is long.” As for The Kitchen, “I like to think we have an angel on our shoulder,” she says. “I hope that we always pay homage to the people who have come before us.” For more information and to order visit SingleServeCo.com and follow @thekitchenatssc. EdibleVenturaCounty.com
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MUST BE 21
FOR THE LOVE OF DOGS BY SARAH BOURKE
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Photo Courtesy of Nectar of the Dogs Wine
M
elanie Garibay, co-founder and CEO/owner of Nectar of the Dogs Wine (NOTD) in Simi Valley, has a serious love for four-legged friends, a lifelong passion for wine drinking and a desire to bring approachable wines to market for the masses. “At its core and since the beginning, Nectar of the Dogs Wine was inspired by the love of the rescue dogs that changed our lives, and our love of wine!” says Garibay. The original plan, in 2015, was just to bottle some wine for personal consumption, but she and co-founder Donna Graves, who has since stepped away from the company, expanded the idea to bottle and sell a whole pallet to raise money for their favorite dog-rescue nonprofits. The wine was so well received that it seemed a natural next step to move forward with a business that included “sipping for a cause.” Now, every bottle of wine sold gives back. Proceeds go to nonprofit rescue groups that help animals in need through a program called Heart & Paws. Nectar of the Dogs Wine managed to keep going during the pandemic by pivoting from private wine tastings to weekly “Wine Time” episodes live on Facebook, during which they partnered with different dog rescues and talked about their causes and NOTD wines. “It was fun and we did actually see an uptick in sales, so we were able to keep the donations going,” says Garibay. Garibay works with boutique wineries up and down the Central Coast and throughout the Central Valley of California, seeking out small-scale operations “and bottling what we love” from small-scale producers such as Cantara Cellars in Camarillo, Alma Sol in Paso Robles and Lucas & Lewellen Vineyards in Solvang. Garibay personally tastes every single wine sample that comes through from her partners and wine producers, and proudly private-labels every bottle under Nectar of the Dogs Wine for wine club members, customers and fans of the brand.
“We currently have five wines in our portfolio,” she says. “Chardonnay, rosé of Pinot Noir, 2017 and 2019 ‘3 Dogs White’ (Viognier-based blend) and CCF MikMurphy (Cab/Cab Franc blend). I am also bottling a new Sauvignon Blanc and looking for a new rosé and Zinfandel for this year.” While she’s not a winemaker by training (and manages a full-time job when she’s not busy bottling and selling wine), wine is Garibay’s true passion project, and she hopes to be able to pursue her love for wine full time in the not-so-distant future. In fact, there may even be a tasting room opening in Simi Valley in the next few months. To learn more or to schedule a private tasting party, visit NectarOfTheDogsWine.com. A transplant from Marin County, Sarah Bourke has a passion for organic agriculture, farming and supporting our regional food system. She works in marketing at Patagonia, and owns a small-batch fruit vinegar business called Sideyard Shrubs. In her free time, Sarah tends to her community garden and volunteers at local farms.
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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Preserving the magic of childhood in Ojai’s beautiful East End.
75 years of
monicaros.org
JOYFUL LEARNING
Blending academic fundamentals with the richness of the visual arts, drama, and music.
805.646.8184 783 McNell Rd. Ojai, CA 93023 monicaros.org
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Pre-K - 3rd Grade • Toddler Program • Summer Camp
Edible Ojai & Ventura County
TASTES LIKE FALL
Buried Treasure Carbs, anyone? While many are available throughout the year here in Ventura County, root vegetables are the quintessential stars of the fall garden. Characterized by having edible parts that grow underground, root vegetables are a broad culinary category that consists of tubers (potatoes, jicama, Jerusalem artichokes), taproots (beets, carrots, parsnip, parsley root), corms (celeriac, taro, water chestnuts), rhizomes (ginger, turmeric) and bulbs (onion, garlic, leek, shallot), all of which are the starchy storage area of the plant. Historically, roots have been popular for at least 5,000 years, since the early civilizations of Mediterranean Europe, Africa, Asia and South America. According to a January 2020 report in the journal Science, archeological evidence from a cave in South Africa suggests that root vegetables were roasted as early as 170,000 years ago. So much for the idea that “Paleo” diets didn’t include starchy foods. Indeed, the Hadza tribe in northern Tanzania—one of the last traditional hunter-gatherer people, often studied for their extraordinary gut microbiome and representation of early humans—have a diverse diet that includes a variety of wild fiberrich tubers and roots. Of all the vegetables available, roots actually have the highest levels of prebiotic fiber—the kind that feeds the good bacteria in your gut—and are rich in antioxidants. If eating seasonally, this becomes a great advantage to the immune system during the fall and winter months when viruses and bacterial infections seem to run rampant. Many root crops provide a whole series of foods, starting in late spring and lasting through winter: fresh greens from taproots especially (carrot-top pesto, beet green salad), fresh roots (sweet potato fries, garlic with everything, celeriac gnocchi) and canned or preserved roots (pickled beets, pressure-canned or frozen carrots). Additionally, roots are remarkably easy to preserve “as is” for months in the right conditions: between 32° and 40° and about 95% humidity. Root cellars were the earliest refrigerators, after all. While we didn’t include them all, check out the root-centered recipes by culinary school CEO and chef Raymond Acuna on the following pages and more from Robin Goldstein on page 20.
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Roasted Carrot Soup Serves 4 1 pound carrots, peeled/ chopped Oil as needed 1 teaspoon toasted ground coriander seed ½ teaspoon fennel seed Salt to taste 1 small onion, sliced ¼ teaspoon curry powder ¼ cup Pinot Grigio white wine (plus more for drinking) 1½ cups chicken stock ¼ cup heavy cream ½ cup toasted walnuts (for garnish) 6 tablespoons Capricho de Cabra Goat cheese ½ cup cooked red beet (sliced and bruléed or cubed and sautéed with a pinch of sugar) Preheat oven to 400°F. In a medium pot filled with water, bring the carrots to a boil. Reduce to a simmer and cook until carrots partially tender. Remove the carrots from the water and let them dry until no water remains. In a large bowl toss the carrots with oil to coat, ground coriander, fennel seed and salt to taste. Place on a baking sheet lined with parchment paper and bake until carrots begin to brown. You do not want any blackening of the carrots or else it will make the soup bitter. Once cooked, remove from oven and set aside.
RECIPES BY CHEF RAYMOND ACUNA PHOTOS BY MARCUS BERNALES
Next, heat a 4-quart pot. Once hot add 1 tablespoon oil and then onions, sautéing until they become translucent. Add the curry powder and cook 30 seconds more. Deglaze the pan with the chicken stock. Add the chicken stock mixture and the roasted carrots to a blender and purée on high speed until mixture is velvety smooth. Return mixture to pot and bring back up to heat. Cook on medium heat for 10 minutes, stirring occasionally. Add heavy cream and salt to taste. Garnish with walnuts, goat cheese and bruléed beets.
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Chef Raymond Acuna, CEO and instructor at the Academy of Culinary Arts in Ventura, loves the experience of food and how it can make an occasion special, bring back memories, be a catalyst for time with loved ones, comfort, nourish and inspire.
Edible Edible Ojai Ojai & & Ventura Ventura County County
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Beet and Grapefruit Salad The epitome of root vegetables, beets carry a bit of the earth into their flavor profile. Pairing them with the bittersweet acid of grapefruit and the fresh crispness of fennel creates the perfect combination of fall flavors. Serves 4 1 medium yellow beet (about 1 cup), cooked, skinned, 1-inch dice 1 medium red beet (about 1 cup), cooked, skinned, 1-inch dice 2 ruby red grapefruits, cut into supremes (segments with membranes removed) ½ cup fennel, shaved/thinly sliced 4–6 tablespoons Yogurt Dressing (recipe below) ¼ cup fennel fronds, torn
Combine all ingredients, except fennel fronds, in large nonreactive metal bowl and toss to coat with Yogurt Dressing. Serve on chill plate and garnish with fennel fronds.
Yogurt Dressing 1 teaspoon honey 2 teaspoon lemon juice ½ teaspoon Dijon mustard ¼ cup Greek yogurt In a nonreactive bowl, combine the honey and lemon juice. Whisk mixture until honey dissolves. Next add the Dijon and the yogurt, stirring well. Refrigerate until ready to use.
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Edible Ojai & Ventura County
SUMMERTIME
WEDNESDAYS
FAVORITES!! THURSDAYS
SATURDAYS
SUNDAYS
THOUSAND OAKS The Oaks Mall 12 noon - 5:00 pm East End Parking Lot on Wilbur Road
DOWNTOWN VENTURA City Parking Lot 8:30 am - 12 noon Santa Clara Street & Palm Street
SANTA CLARITA College of the Canyons 8:30 am - 12 noon Parking Lot 5 Rockwell Canyon Road
All Markets are Open and Operating at Full Capacity! MIDTOWN VENTURA Pacific View Mall 9:00 am - 1:00 pm Front West Parking Lot on Main Street
WIC, CAL-FRESH/EBT & MARKET MATCH ACCEPTED HERE
www.vccfm.org
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CONNECT WITH US: 805.529.6266 Follow our markets on Social Media by visiting our website at www.vccfm.org
@vccfm @vccfm fall 2021 17
Celeriac Gnocchi with Brown Butter Sauce Gnocchi, (pronounced nYOW-kee), a classic Italian pasta usually made from potatoes, is generally a well-liked dish that pairs well with a vast variety of sauces. This spin replaces the potatoes with the starchy celeriac root, adding a little hint of nutty celery flavor to the dish. Serves 4
For the gnocchi:
Preheat oven to 425°F.
13 ounces celeriac (about 1 large root), cut into 1-inch cubes, boiled, then dried in oven for 5 minutes
In a 4-quart pot, boil the celeriac until it is cooked through, about 15–20 minutes. Remove celeriac from pot, draining all the water.
½ teaspoon salt
Place celeriac on a baking sheet lined with parchment and bake in oven for 5 minutes. Remove from oven and run the celeriac through a ricer or shred in a food processor. It is important to note that the celeriac must be smooth, otherwise there will be chunks in the gnocchi.
½ teaspoon white pepper
Prepare a large pot of salty boiling water.
1 ounce finely grated parmesan
In a small bowl, beat egg until yolk and whites have combined. Place celeriac in large bowl and mix in the egg. Add salt, pepper, parmesan and flour. Mix well but be careful not to over-mix. Mixture should be slightly tacky, but not gummy.
1 egg
6 ounces flour (about 1¼ cup) Olive oil
Roll dough into a ball and cut into quarters. Roll out each piece of dough into a thin rope about ½ inch diameter. Using a knife or bench scraper, cut into ¾-inch pieces. Roll a fork onto each piece of gnocchi to form ridges in the dough. Dump the gnocchi into the boiling water and cook for about 2 minutes. Remove gnocchi from hot water and run under cold water to stop from cooking. Drain and allow to dry. Once dry, toss gnocchi with a little bit of oil and set aside until ready to cook into a dish.
For assembly: 4 ounces unsalted butter (about ½ cup or 1 stick) 1 recipe prepared celeriac gnocchi 4 tablespoons shallots, about 1 large, diced 1 cup heavy cream Sea salt to taste 4 tablespoons lemon juice ½ cup shiitake mushrooms (quartered and sautéed) ½ cup roasted parsnip (half-moon cuts) 2 ounces 6-month-aged gruyere (shaved) ¼ cup fennel fronds Heat large pan on medium-high heat, add butter and cook until butter begins to brown. Add gnocchi and cook until gnocchi begin to brown on 1 side, being careful not to burn the butter. Add shallots, sautéing until the shallots begin to brown and the gnocchi have browned a bit more. Add heavy cream. Stir mixture well to deglaze the pan. Season with salt to taste. Turn heat off and add the lemon juice to the mixture, stirring well. Sauce should be thick and lemony. Plate as desired and garnish with sautéed shiitakes, roasted parsnips, shaved gruyere and fennel fronds. Photo by Tami Chu 18
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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
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ROBIN’S RECIPES
ROOTS ARE VEGETABLES,TOO RECIPES AND PHOTOS BY ROBIN GOLDSTEIN
Roasted Root Vegetable Dip “Oh gosh,” you might be thinking, “not another hummus recipe.” Well, I love hummus. It’s the most delicious and quick answer to “what do I have to eat in the fridge?” Plus, it’s a great way to use all those gorgeous vegetables you get weekly in your community support box. Just clean and cut all those beautiful crunchy veggies and arrange them on a pretty platter with this easy-to-make root vegetable spread. I like to serve this warm with a generous drizzle of very good olive oil. Makes about 3 cups 3 pounds root vegetables for roasting (e.g. turnips, rutabagas, parsnips, carrots, celery root or sweet potatoes), scrubbed and cut into 1-inch pieces 2–3 tablespoons extra-virgin olive oil
Place half of the roasted vegetables in a food processor with juice of 1 lemon, half of the tahini paste and 1 tablespoon of olive oil. Season with salt and pepper and a few tablespoons of water. Blend until smooth. Pour mixture into a bowl and set aside. Repeat with second half of ingredients and combine the batches.
1 cup sesame seeds of choice
Chef Notes:
Toast sesame seeds in a dry skillet over medium heat, stirring frequently with a wooden spoon until lightly colored, about 5 minutes. Remove from heat and transfer seeds to a large tray to cool.
Choose a single hue of vegetables for this dip, adding veggies such as carrots with some sun-dried tomatoes or sweet potatoes or squash for a dazzling orange dip. Beets will make a vivid magenta dip, but when using beets, make sure to roast them on a separate tray and blend them separately. Be creative with your versions!
2 cloves garlic, peeled 1 teaspoon sea salt
Sesame Tahini Paste
1 teaspoon freshly ground pepper
You can make homemade tahini from any hulled or unhulled, raw, sprouted, or toasted sesame seeds. Toasting the seeds,
2 whole lemons, juiced ¼ quarter cup Sesame Tahini Paste*
Makes 1 cup
Serve this hummus, warm or slightly chilled as you prefer, with fresh-cut raw vegetables. The hummus will hold up to 3 days in the fridge, if you don’t eat it all the first day.
*Tahini paste can be found in the nut butter section of most grocery stores but can also be made at home fairly easily.
1 large shallot, peeled
enhances the nutty flavor and adds a nice roasted essence to your recipe. Use this sesame paste to make tahini sauce, tahini dressing, or add to recipes calling for sesame tahini.
2–4 tablespoons mild olive or grapeseed oil Salt to taste (optional)
Grind toasted sesame seeds in a food processor fitted with the S-blade (or use a mortar and pestle or masticating juicer). Process for 2–3 minutes to form a crumbly paste. Add oil, starting with 2 tablespoons, and process for 1–2 minutes, scraping down, until you have a fairly smooth paste. Thin by adding 1–2 tablespoons oil at a time, and processing until you reach the desired consistency. Stir in salt to taste, and then refridgerate the tahini in a glass jar or other airtight container for up to 1 month.
2–4 tablespoons extra-virgin olive oil Preheat oven to 350°F. Toss vegetables in olive oil with the shallot and garlic. Season well with salt and pepper and place onto 2 lightly oiled baking sheets. Roast for approximately 35–45 minutes, flipping the vegetables once during roasting. When roots are caramelized and tender, remove from oven and cool slightly.
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Edible Edible Ojai Ojai & Ventura & Ventura County County
Celery Root and Leek Soup Celery root (or celeriac) tastes a bit like a cross between celery and a potato and cooks much faster than other root vegetables. I was craving a creamy potato-leek soup when I came up short on potatoes but had two large celery roots on hand. This soup is now my favorite—love these unplanned mishaps. Prepare with a vegetable or bone broth (both work well here) with caramelized diced apple to garnish and a generous drizzle of olive oil. Serves 4 3 tablespoons butter 2 leeks, ends removed, washed very well, and sliced thin 3 cloves garlic, minced 1-inch piece ginger, minced 4 cups bone or vegetable broth 2 pounds celeriac, peeled and cut into 1½-inch chunks 1 tablespoon apple cider vinegar ½ teaspoon sea salt 1 apple, diced and sautéed in olive oil 4 tablespoons good-quality olive oil Heat a heavy-bottomed pot on medium heat, add the butter and leeks and cook for about 8 minutes, stirring to prevent it from sticking. Add the garlic and ginger and cook for another couple of minutes. Add the broth, celeriac, apple cider vinegar and salt; bring to a boil. Turn down to a simmer, cover and cook for 15 minutes, or until celeriac is soft. Transfer to a blender and process until well puréed, adding more broth if needed for a rich, thick consistency. Taste and adjust seasoning with more salt, as desired. Divide into 4 serving bowls, scatter the sautéed apples on top and drizzle with olive oil. EdibleVenturaCounty.com
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EDIB
LE CELEBRATIONS
10 Ways to Turkey IL�USTRATIONS BY RAMIAH CHU
H
oliday gatherings are often all about tradition. Sometimes our nostalgia is built around memories of food and family. Even if something in us wants things to be the same, mixing it up can create new and exciting memories and also challenge the way things have always been. Turkeys are not just for Thanksgiving dinner. In fact, many people are becoming more aware of the potential issues with the American narrative of the Thanksgiving story in relation to the Native people, and are considering how to celebrate, if at all. But there is no reason to do away with the delicious turkey feast altogether. With the plethora of ideas for leftovers shared in these pages, you don’t need a holiday as a reason to roast a turkey on any Sunday and then feed the family for the entire week.
Editor’s Note: Nixing the turkey altogether, in favor of fish or vegan fare, is another great way to switch things up.
Universal turkey tip #1: In each of the different cooking methods below, the turkey can be seasoned with your favorite rub, doused in your favorite basting fat or brined with your favorite salts and acids.
Universal turkey tip #2: When seasoning a turkey, consider putting a large percentage of the seasonings, with fat, underneath the skin. This holds it in place to infuse the meat with more flavor during the cooking process. 22 FAL� 2021 22 FALL 2021
Traditionally Roasted
Seasoned with your favorite rub (see page 23 for ours) and fat of choice (salted butter, local olive oil, coconut oil, bacon fat). Lay the turkey in a roasting pan on roasting rack, breast side down. If your bird is small enough, you can flip it (hopefully not at anyone) at the end of the cooking process to crisp up the skin. Temperature: 325°F Time: 15 minutes per pound unstuffed; about 18 minutes per pound stuffed Tips: Roasting your bird breast side down helps the meat to stay juicy. After removing from oven, cover with foil for 10 to 20 minutes before slicing. Remove stuffing before slicing.
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Deep Fried Stories of deep-fried turkey fires litter the internet. But if done right and carefully, deep-frying a turkey can be a safe and satisfying accomplishment. While we offer the basics here, it is a good idea to research safety and best practices before attempting this for the first time. Temperature: Start with low temps (275°F) and increase heat to about 350°F after you add the turkey to the oil. This will prevent some of the splattering that can sometimes occur. Time: This method cooks a turkey very quickly. Expect about 3–4 minutes per pound or 30–45 minutes for the whole bird. Tips: For safety, never use a deep-fryer inside or near the house. It is best to set up the fryer on a flat surface at least 10 feet away from structures, trees or anything combustible. Work slowly when lowering the turkey into the oil. Consider wearing heavy-duty protective gear. To determine how much oil you will need, place your uncooked turkey in the frying pot. Add water until it covers the bird byhalf an inch. Remove the turkey, draining any excess water backinto the pot. Mark a line in the pot or measure the water left.This will be the amount of oil you will use. Be sure to completely dry the pot before adding the oil. While the oil is heating up, take the turkey out of the fridge and completely dry it.
“Scarborough Fair” Poultry Herb Rub This rub is so simple and can be made with either fresh or dried herbs. Use immediately with fresh herbs. If using dried herbs, the mix can be kept in a sealed container for 3 to 6 months. 1 small bunch parsley 1 small bunch sage 2–3 sprigs rosemary 4–5 sprigs thyme 4–5 sprigs marjoram 1 teaspoon sea salt ½ teaspoon pepper Remove rosemary and thyme leaves from woody stems. Finely chop all herbs. Mix together with salt and pepper. Rub on poultry with choice of fat.
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Sourcing Turkeys
Find out which of your local farms are growing heritage turkeys this year and support local with your purchases. Remember to get your orders in early as many of these farms and markets sell out. Where to Start: The Ventura Meat Company Ventura | 805-667-9159 VtaMeatCo.com Main Street Meats Ventura | 805-643-0318 MainStreetMeatsVentura.com Harvest Gathering Farm Ventura | Ventura County HarvestGatheringFarm.com Casitas Valley Pastures Ojai CasitasValleyPastures.com
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Spatchcocked on the Grill
Spatchcocking or butterflying is a method of cooking poultry that removes the backbone and lays out the meat flat for faster cooking. Best if your bird is on the smaller side; 10–14 pounds is perfect for this method, depending on the size of your grill. Temperature: Prepare your grill using indirect heat to about 350°F. Time: Plan for about 7–8 minutes per pound. Tips: Use sharp kitchen shears to cut out the backbone, starting at the tail, and save it to use in the gravy or for broth later. (See recipe on page 26.) Season as usual but be sure to season all sides.
If you do not have a grill or don’t want to use one, spatchcocking can also be used to roast a turkey more quickly in the oven.
SpitRoasted
Spit-roasting is basically rotisserie. If you are fortunate enough to have a rotisserie roaster, follow the instructions to roast your bird, 12 pounds or smaller, with your choice of herbs and fats. If not, you can still spit-roast with a grill kit that will cost between $50 and $200. Do not spit-roast if stuffed.
Smoked
Smokers have been all the rage over the past couple of years. According to the market research company NPD Group, Inc., American consumers spent more than $4.9 billion on grills, smokers and related products during the first year of the pandemic. If you are one of those buyers, this option might be a fun one to try! Temperature: 250–300°F Time: Plan for about 45 minutes per pound of turkey, but budget in an extra 30 minutes just to be on the safe side. If you want to crisp up the skin, plan for about 45 minutes in the oven at 350°F. Tips: Stick to smaller turkeys to fit in the smoker. 8–12 pounds unstuffed is usually perfect. Cook your stuffing in the oven instead of in the bird. Put a drip pan under your turkey to collect drippings for the gravy. 24 24
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Temperature: 325–350°F Time: Figure on about 15–20 minutes per pound. Tips: Collect the drippings in a drip pan and/or roast potatoes under the bird to catch the drippings.
SAFETY NOTE #1: Stuffing that is roasted inside a turkey will be done when it reaches 165°F. When eating it as leftovers, it should be reheated to the same temperature.
SAfety note #2: No matter which way you cook turkey, to be safe for consumption it should reach an internal temperature of 165°F as read by a meat thermometer inserted 2–3 inches into the thickest part of the meat near a bone. Edible Ojai & Ventura County Edible Ojai & Ventura County
Braised
Braising is a process of cooking meat in liquid about halfway covered, generally on the stovetop with vegetables, but it can also be finished in the oven. In this method, the turkey will be pre-cut into breast, thigh and leg sections. Temperature: In a large pot with olive oil or butter, start with medium-high heat to sear the skin and cook the vegetables until just tender. Then lower heat to medium-low to simmer (covered) after adding liquid. At this point, if the oven is preferred, cook covered at 350°F.
Brined
Brining is a method of soaking with a salt water solution prior to cooking. For some, brining is a little bit of insurance in case of overcooking. Typically, a brined bird will retain more of its moisture when cooked. Preparations: This can be done with any sized bird. Remove any giblets. Prepare salt water by heating 1 quart of water and dissolving 1 cup of kosher salt into it. In a container large enough to hold the entire bird covered in water, add flavors like cloves, lemon peels and herbs to the turkey. Pour in salt water, then additional cold water until the turkey is covered completely. Soak for at least 12 hours in the refrigerator. Tips: Weigh the turkey down with a plate or bowl before covering the container.
Time: The turkey will need to cook for about an hour, checking for doneness of the different sections. The breast will cook faster than the thighs and legs. Tips: Liquids for braising can include water, broth or stock, wine, spirits, beer or any combination that works. If using the stove and oven, the pot used should be oven-safe. The turkey should be removed from the pan after searing to cook vegetables, then returned to the pan just before liquid is added. When the turkey is done, the pan can be deglazed and the drippings used to make a gravy.
If your fridge’s crisper drawer is leak proof and big enough, it can be used as your brining container to save space.
O
nly brine turkeys that have not been pre-processed. Do not use if labeled “kosher,” “pre-brined,” “enhanced” or “self-basting.” For that matter, see page 23 for where to find fresh pasture-raised turkeys in Ventura County. Skip the salt in your seasoning. Brined birds can sometimes cook a little faster than unbrined. Best to keep an eye on internal temperatures about an hour before estimated finished time. Bourbon Brined: For something really special, add ½
to ¾ cup bourbon plus ¾ cup maple syrup (or ¾ cup brown sugar dissolved in 2 cups water) to your brine solution.
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Recipes Sausage and Wild Rice Stuffing Stepping out of the traditional box can feel a little safer when some of the traditional flavors are retained. This stuffing is a tried-and-true option for those with gluten sensitivities, with a nod to a bread-based stuffing seasoning. Using fresh seasonal ingredients keeps this side dish as a main focus and maybe even the star of the show. Pairs extremely well with the Giblet Turkey Gravy. We typically double the recipe to make sure we have extra for leftovers. 3 tablespoons butter or olive oil
½ cup cooked wild rice
1 large onion, diced
2½ cups cooked basmati rice (California eco-grown)
2–3 stalks celery, diced ¼ cup mushrooms, diced (optional)
1 pound bulk Italian sausage (use your favorite—chicken, turkey or pork), cooked and crumbled
1–2 zucchini, diced
Sea salt and pepper to taste
2–3 carrots, diced
2–5 cloves garlic, minced 1 tablespoon Chinese salted black beans, minced (can be found at most Asian markets) 3 tablespoons “Scarborough Fair” Poultry Herb Rub (see page 23)
In a large skillet, sauté onions in olive oil or butter for about 3–5 minutes. Add celery and carrots and cook until aromatic, about 2 minutes. Add mushrooms, zucchini and garlic and cook for another 2–3 minutes.
Thanksgiving ‘19 Put cooked vegetables in a large bowl. Add all remaining ingredients to the bowl and mix until all is incorporated together. Use a spoon or a gloved hand to stuff the turkey. Put remaining stuffing into a casserole dish and roast alongside the turkey for the last hour of cooking. All stuffing should be 165°F when done. Save leftovers for other recipes.
Gluten-Free Turkey Giblet Gravy Whether you struggle with making roux or need to stay away from gluten for other reasons, this is a great solution to the gravy problem. This gravy uses a homemade turkey stock that can easily be swapped out for chicken or beef. 1 tablespoon butter or olive oil Giblets from 1 turkey (neck, liver, heart and gizzards) Turkey backbone (if spatchcocking) 6 cups water Optional herbs Drippings from cooked turkey, plus 2–4 tablespoons of rice stuffing Cornstarch (or cassava flour)
Reduce heat and cover. Simmer for at least 6–8 hours, adding water as needed to keep giblets covered completely. Remove giblets from stock and remove bones. Finely chop all offal and meat from neck and back. If made ahead, stock and chopped giblet meat can be refrigerated in tightly sealed containers in the refrigerator.
Salt and pepper to taste
On the Feast Day:
The day before or morning of:
After turkey is cooked, remove turkey from roasting pan and place pan over 2 burners at medium-low heat on the stove.
In a 4-quart stockpot, melt butter over medium-high heat. When melted, add giblets and backbone. Brown on all sides. Add 4 cups water and bring to a boil. If desired, add herbs of choice (bay, thyme, sage, rosemary, etc.) 26 FAL� 2021 2021 26 FALL
Add 1 cup of premade turkey stock and whisk well. In ½ cup of water or cooled stock, add 3 tablespoons of cornstarch or cassava flour. Whisk until smooth and add this slurry slowly into pan, whisking continuously.
Add 1–2 cups of warm stock and stir until gravy begins to thicken. If it is too thick, add more stock. If it is too runny, make another slurry with water/stock and 2 tablespoons cassava/cornstarch and add in small increments until gravy is desired thickness. Stir in giblets and reserved rice stuffing to make a slightly chunky gravy. Ojai & VenturaCounty County Edible Ojai Edible & Ventura
Ideas for Leftovers
Leftovers are most people’s favorite part of the turkey feast. Turkey sandwiches with a garlic aioli, cranberry relish and a touch of gravy on toasted or grilled sourdough is a leftover staple that can’t be beat. But why stop there? Here are some easy ideas to use up the leftovers without having the same meal every day for a week.
Turkey Pot Pie
Preheat oven to 350°F. Make (or purchase) a pie crust for a double pie. Roll out to the size of a 9- by 13-inch baking dish or two 8- by 8-inch baking dishes. In a large skillet, add 1–2 cups chopped leftover turkey, 1 bag of frozen mixed vegetables, 1–2 cups Sausage Rice Stuffing and just enough gravy to thoroughly coat all ingredients. Cook, stirring, until heated through. Pour ingredients evenly into single or both smaller baking dishes. Cover the top with the pie crust, sealing the crust to the edge of the dish with your fingers. Poke holes in the top with a fork to let the steam escape. Cook for about 45 minutes, or until crust is golden brown.
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Turkey and Rice Soup
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In our family, the bones of the leftove r bird immediately go into a Crock-Pot with enough water to cover and a simple bone broth is ma de for future recipes. To make an easy sou to freeze p, in a large pot use 4 cups of that finished bone broth, add 1 cup of chopped leftover turkey, ¼ cu p leftover gravy and 1 cup of leftover Sausage an d Rice stuffing and heat until bubbling. Ad d sal pepper as needed. Serve with grilled sou t and rdough or leftover rolls.
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EDIBLE ENVIRONMENT
GOOD GREEN WORK FOR LOCAL YOUTH
BY SUZANNE LUCE
PHOTOS COURTESY OF THE C.R.E.W.
A
Anyone who has been to Ojai has witnessed its natural beauty, but local environmentalists say that much of the land in Ojai is not functioning the way it should. The native oak woodlands and savannas of Ojai are nearly gone, according to Caryn Bosson, and restoration is the only way to bring them back. We lose biodiversity in the environment every time a native plant or animal species is no longer able to thrive in an area and becomes replaced by invasive non-native species. Restoration is about bringing back that biodiversity where it has been lost to make ecosystems healthy again. Caryn has been a leader in nonprofits focused on the environment for many years. She is currently the community development director for The C.R.E.W. (Concerned Resource and Environmental Workers), an organization based in Ojai that gives young people ages 16 to 25 the chance to gain hands-on, paid work experience as crews for EdibleVenturaCounty.com
restoration, conservation, trail maintenance and fire prevention projects. In 2020, The C.R.E.W. seized the opportunity of a special grant to focus even more on restoration and add another layer to the work crews they have been employing for 30 years. This fresh endeavor, the Green Valley Project, educates and empowers youth to take the lead on projects that restore Ojai’s landscape. The Green Valley Project teams up local youth from as young as 13 to 25, educates them on environmental issues, gives them leadership roles and partners them with local experts to start taking action in their community. “We are putting young people at the center of restoration projects, and getting them on the pathway to restoring the ecosystems that have been lost in Ojai—really being caretakers for the environment,” says Caryn. Its first project was to plant 36 oak circles in the Ojai Meadow Preserve along with staff, work crews and community partners of
The C.R.E.W. such as the Ojai Valley Land Conservancy, Once Upon a Watershed, PAX Environmental and Watershed Progressive. By working together and involving youth, everyone feels that they can do more for their own missions. The Green Valley Project attracts youth who are passionate about the environment, and guides them through choosing and completing restoration projects in their community, promoting those projects, encouraging the community to participate, and making sure that what they have accomplished is maintained.
TURNING PASSION INTO IMPACT Tara Fay began her environmental journey in a similar way to many of the youth she leads now as project manager for the Green Valley Project. In high school, an enthusiastic teacher helped her discover her passion for the environment. At only 16, she joined fall 2021 29
“We bring like-minded youth together to become friends and leaders, and give them mentors for support,” says Tara. “When they realize there are other advocates out there, it helps the causes they want to tackle feel less overwhelming, and they start to believe they can make a difference.” —Caryn Bosson
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They chose “Re-Oak Ojai,” which focuses on mapping out areas of Ojai that are in need of oak trees and offering residents free tree planting services (donated by Ojai Trees). The fall interns begin meeting in September and join the youth council on the project. The youth council meets bi-weekly and the interns meet weekly so that the project wraps up for both groups at the same time in November.
AMBASSADORS FOR THE ENVIRONMENT
the staff of her Boys and Girls Club and focused on leadership development for the kids there. Tara went on to graduate from CSUCI with a degree in environmental science and resource management and worked for a short time in hazardous waste before her current role at the Green Valley Project. She is excited to be able to create clear paths for kids to use their passion to make an impact. Green Valley Project offers a couple of in-depth ways for youth to get involved in environmental work and activism. The youth council takes on a specific restoration project related to pollinators, turtles or trees—the mascots of the Green Valley Project—and a team of communication interns handles the promotion and community outreach for that project. “We bring like-minded youth together to become friends and leaders, and give them mentors for support,” says Tara. “When they realize there are other advocates out there, it helps the causes they want to tackle feel less overwhelming, and they start to believe they can make a difference.” This summer, the inaugural cohort of the youth council began getting to know each other at a Green Valley Project “boot camp” held at City Hall. After electing officers, they chose a project from several options presented “Shark Tank”–style by partners such as Aja Bulla-Richards, local butterfly expert, and members of Ojai Trees.
Through experiences, planning and taking action toward the restoration of their own community, Green Valley Project participants become leaders and advocates for local ecosystems, and the pollinators, freshwater turtles and native trees that will help biodiversity return and flourish in Ojai. Youth who are just beginning to learn about the environment get the chance to explore alongside botanists, biologists, ecologists and more, making their passion seem viable as a career path. Giving these youth the skills and confidence to educate and inspire their family and friends helps them create a legacy of stewardship. Outdoor Saturdays are hosted by Green Valley Project twice a month to get the public involved in its efforts and give its interns and youth council members a chance to be leaders in their community. The events include maintaining restored areas with debris clean up and watering, guided hikes and classes on topics such as beekeeping or attracting pollinators. Green Valley Project also offers a free spring science program for youth with hands-on outdoor experiments and experiences in the Ojai Valley, led by scientists from PAX Environmental, on topics such as birding, fisheries and botany. Visit GreenValleyProject.org or follow @greenvalleyprojectojai on Instagram to find out more and get involved.
Suzanne Luce, a writer and mother of three, has long been a real-food enthusiast, making much of the food her family eats from scratch. She is also actively involved with Slow Food Ventura County as baker and publicist. She has worked professionally in marketing and PR and earned a bachelor’s degree in literature/writing from the University of California, San Diego. Edible Ojai & Ventura County
WHAT WE SHOULD CARE ABOUT! Pollinators are active participants of biodiversity and give native plants the ability to adapt and recover from disease. Our landscapes depend on pollinators such as butterflies, bees, hummingbirds, moths and even wasps, flies, beetles, ants and lizards for fruit and seed production—especially in food crops. Pollinator populations have suffered a massive decline due to pesticides and loss of habitat. The Southwestern Pond Turtle is the only native freshwater turtle in California and is listed as a species of special concern. These turtles play a crucial role in our local watershed ecosystems, controlling aquatic vegetation and scavenging dead animals and fish from the bottom of creeks and rivers to keep them healthy. These turtles are threatened by overdevelopment, limited habitat and competition from invasive non-native species. Trees are more than just a beautiful part of the local landscape. They provide shade for shrubs to grow beneath them and are the habitats of many native birds and small animals. Trees also help reduce air pollution by absorbing carbon. Native species are most likely to thrive in our dry climate, but are threatened by drought, development and invasive, fast-growing tree species such as eucalyptus and Mexican fan palm. Adapted from the Green Valley Project website.
MEET THE GREEN VALLEY PROJECT YOUTH COUNCIL The current Green Valley Project youth council is made up of 12 members ranging in age from 14 to 21. After their day-long “boot camp” at City Hall, complete with a yoga session led by the mayor and a tour of the Middle Stewart Canyon Creek Restoration Project, several of the members stuck around to share their thoughts with Edible OVC.
Myranda, age 19, was previously a communication intern for Green Valley Project, where she created fun social media posts to promote Outdoor Saturdays and educate the community. As an intern, she says she learned how to be more professional and frame things to catch people’s attention, but says being on the council will be less about promotion and more about doing.
CatieJo, age 17, says there is not any part of the environment she doesn’t like, but she is most drawn to the animal aspect and endangered species. She completed a portfolio
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for her AP photography course at the Turtle Conservancy in Ojai. She says the digital age makes it easier to spread information about the environment, especially with so many students getting involved, and says starting in your own community is a great first step, wherever you are.
Surya, age 14, really enjoyed seeing and learning about the nearby restoration area at the boot camp, and a presentation by Bryant Baker on identifying trees by their cones and seeds. He appreciates how versatile trees are and thinks they can be just as interesting as animals.
MacKenzie, age 19, says she first learned about the environment when she stumbled across a video of what life could be like in 50 years for our planet. It both scared and inspired her so she started researching the topic. She changed her major at CSUCI to environmental science and resource management and says she never will go back.
She is a member of the Green Generation Club and enjoys studying coral reefs, climate change and environmental justice.
Alex, age 21, says he is excited to learn more about grant writing and public outreach, and how to distinguish between native and invasive plants. As an intern with the Ventura Audubon Society, he says spending time out in the environment helped him learn how birds carry seeds around in their habitats and the diversity of species in shorebirds. He currently attends Ventura College and plans to transfer to CSUCI to study biology.
Journey, age 15, says she has wondered whether she can pursue a career in the environment when the projects seem so huge and daunting. This is what is nice about being on the youth council, she says, because we set a very clear goal with a time frame and have a structured group to work with.
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FIRST PERSON
PASTA TENSE
Dad’s Spaghetti and Other Stress-Inducing Recipes BY DAWN HAMILTON | ILLUSTRATIONS BY ADRIEL CHU In a recent social media post on stress-inducing recipe instructions, one of the commenters wrote, about cooking, “I don’t like relying on my own judgement.” Sound familiar? Or perhaps you know someone who hesitates to put on an apron because they know that the result is going to be a public exhibition of their wisdom, experience and improv skills. But what if there is more to cooking than just the plated dish?
M
y kids prefer my husband’s spaghetti to my own. As chief resident chef in our home, I’ve accepted this fact. Mind you, I’ve been cooking (and baking) for over 20 years. I can make a darn good spaghetti sauce. I can make it with all of the same ingredients as my dear hubby (DH), even add it all in the same order, but his version remains the family favorite. He’s been cooking— loosely—for about five years. He hasn’t put his sauce recipe to paper yet, and even if he did, I doubt I would be able to match the taste, texture or accolades received. So, what’s the secret to recipe success? According to chef Jacques Pépin during his 2016 interview on “PBS NewsHour,” “When writing a recipe, one records a moment in time which can never be duplicated exactly again…. A recipe is a teaching tool, a guide, a point of departure.” Cooking is subjective, at best, and recipes originate from a unique set of circumstances that are nigh impossible to reproduce. Think about it: Even basic ingredients such as eggs and fats vary in size, quality and weight. For instance, do you use the exact same brand of butter as the original cook? This one simple ingredient has key factors to consider: butterfat and water percentages, salt content, European-style, American-style. Each of these elements will influence the outcome of a recipe, sometimes significantly. And what about the pots and pans? Cast-iron and stainless-steel pots cook foods at incredibly different degrees (pun intended). Glass pans, dark metal pans and light metal pans will all provide slightly different outcomes due to the way the pans interact with the food being cooked. Temperature regulation not only depends on the vessel, but also on your current altitude. Did you know that foods take longer to cook in higher altitudes? The air pressure is lower, so water boils at a lower temperature and evaporates more quickly. Because of this, you will likely need to lengthen your cook times. Does your stovetop have the same BTU rating as the one used when the recipe was created? On my own stovetop, I only boil water on my front left burner, the power burner. And since the BTUs are the lowest on the back right burner, this is the one I use to keep sauces warming on low. If I switched to an electric range, there would be a big learning curve in recipe adaptations. These factors barely skim the surface of the mysteries and frustrations of the kitchenlaboratory.
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Recently I came across a post on social media asking the question, “What’s your most stress-inducing recipe direction?” The resulting 140 comments included hilariously relatable topics, not limited to:
This comment came after his attempt to re-create a pear dish using Bosc pears instead of the original variety. Chef Pépin had to adjust, modify, consider and improvise. He is a seasoned chef, and the improvisation is instinctual. But if the instinct comes from being seasoned, perhaps seasoning comes from practice. Here’s more food for thought: Current studies on culinary therapy are looking into the positive impact of cooking on one’s mental health. A 2019 Southern Living blog says it best: Cooking is “a bit like meditation, but with tastier output.” In addition, cooking and baking are so often an expression of love and service to those being fed. I was once asked what my favorite food is, and my answer was, “Anything I didn’t have to make myself.” I love seeing DH experiment in the kitchen, even if the result is not what he envisioned. My best advice? Let your kitchen be a laboratory of love, and embrace the process of experimentation. Dawn Hamilton is a teacher, wife and mother living her best life in the gorgeous hills of Paso Robles, California. She is passionate about all things food, but her superpower is self-analysis, especially when it comes to the human body.
Let’s face it, there are some foods that you might never attempt to make because the outcome is known for having only a 50/50 chance of turning out edible. Souffle, hollandaise, caramel, mole sauce, beef Wellington, bread.. And then there is that one recipe you definitely won’t attempt because your brownies will never turn turn out like Gramma’s. Then, is it best to leave the experts to their work, to stick to what you know? Doubtful. Like Chef Pépin mentioned in his interview, a recipe is designed as a starting place. In fact, he says of one of his own creations, “If the recipe had been followed to the letter, the finished dish would have been a disaster.” EdibleVenturaCounty.com
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EDIBLE ENDEAVOR
COMING HOME TO COFFEE A roaster’s journey from Ocotal to Ojai BY JENNIFER RICHARDSON PHOTOS BY LAUREN GLASS
C
arlos Ramirez is taking his time. When I arrive at his small-batch coffee roasting facility in Ojai early one Sunday morning, the promise of a cup of coffee sits on the worktable before us. There are beans, a grinder, a pour-over coffee maker and a kettle. Hoping I would be offered a brew during our interview, at home I had limited myself to a single cup of coffee made from pre-ground beans in my Mr. Coffee®. I think it best not to share this last part with Ramirez, given he makes his living roasting coffee beans, mostly from his home country of Nicaragua. While I try not to stare too longingly at the implements of my hoped-for cup of coffee, Ramirez tells me about his childhood in Ocotal, a valley in the north of Nicaragua he describes as much like Ojai. As a child, his grandfather—a “coffee mechanic” who repaired coffee processing machinery—used to take him to the surrounding coffee plantations. “La montaña (the mountain) was a mystical place,” he tells me. He drank his first cup of coffee at age 8, diluted with milk straight from the udder of a cow on his grandmother’s ranch. Born in 1978, Ramirez spent most of his early childhood in Belize, Mexico City and Miami while the Contra War raged at home. When the war ended in 1990, Ramirez returned to Nicaragua, where he initially went to live on his grandparents’ farm. When schools reopened, his classmates were the children of coffee farm owners, affording him up-close access to that way of life. “Things started to … click, and I knew I was going to be somewhere in agriculture.”
Carlos Ramirez offers freshly roasted Bonito Coffee at the Ojai Community Farmers’ Market with help from his son, Andrés.
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At this point in our conversation, Ramirez starts in earnest on making us a cup of coffee, grinding some beans. But like his path to agriculture, the road is winding. Ramirez left Ocotal to work his way through college in Managua. When he was laid off from his job, a brother living in Los Angeles suggested he join him there. He arrived in 2005 and stayed the next 11 years, earning a degree at Cal Poly Pomona in food marketing and business agriculture. He joined Dole doing quality-assurance for their banana supply chain, following fruit around the United States. Worn out from business travel, Ramirez left Dole and moved to Ojai with his family in 2016. The valley reminded him of Ocotal, and he wondered if the time was now to do something with coffee. He attended the Specialty Coffee Association of America show in Seattle to see what interested him. “The people I jibed the most with were roasters. So I went to the Roasters Guild and learned how to roast.” Ramirez started roasting at home and giving coffee away at the park and at parties. Eric Burdon of The Animals was throwing a concert at Libbey Bowl and asked him to roast 100 bags of coffee to give away to concert VIPs. This was a penny-drop moment: Ramirez knew he was onto something. He got his first local commercial account, then Caravan Outpost—an Airstream glamping site in Ojai—started buying his coffee. Bonito Coffee Roaster was born. Somewhere between Los Angeles and Ojai, Ramirez has managed to turn on the kettle and our first cup of coffee materializes: a medium-roast Pacamara, named for the Arabica variety it’s made from. These are single-origin beans, meaning they come from the same type of plant on the same farm, or finca, which is printed on the label. Ramirez’s connection to place runs deep. “You want to roast the harvest,” he tells me. “My job as a roaster, one of my missions as a company, is to emulate that cup of coffee that you have at origin.” I have never been to Nicaragua, but if my first sip of Pacamara is anything to go by, I’d sure like to visit. In addition to signature medium roasts, Pacamara and Catuai, Bonito’s offering includes a dark roast named Dark Beetle, an espresso blend and specialty roasts like Bourbon from El Salvador. Both instant and cold-brew coffees are in development. After three years, Bonito is roasting 250 pounds of coffee per week, a number Ramirez wants to double in the next year, but “gracefully … keeping my way of life and enjoying the business.” To that end, he’s been thinking a lot about values. “Bonito, right? It’s about the beautiful moments. It’s about that beautiful moment you have with someone while you’re drinking a cup of coffee.” I look down at my phone to see I’ve been talking with Ramirez for the best part of two hours. I leave him to his roasting, grateful for this liquid reminder that sometimes it’s best to let things take their own time. For more information visit BonitoCoffee.com. Jennifer Richardson is the author of Americashire: A Field Guide to a Marriage, an Indie Reader Discovery Award winner for travel writing. She and her British husband consider themselves lucky to call both Ventura and a village in the English Cotswolds home. To learn more, visit JenniferRichardson.net.
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EDIBLE OVC Kids Down:
In this farm-focused crossword puzzle, the clues are pictures instead of words. Once you figure out what the picture contains, write the word of the object in the grid.
Find the answers on the last page of this magazine
Puzzle created as part of the new Edible Education program developed in partnership with Ocean View School District in Oxnard. For more information and to see the program as it develops, visit EdibleVenturaCounty.com.
Across:
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Fresh Nuts, Dried Fruits & Candies Huge Selection of Gift Packs 4475 E. Los Angeles Ave., Somis 805-386-1211 • 800-266-NUTS Open 7 Days
Twists on American treats and traditional Lebanese sweets @blissstreetbakedgoods www.blissstreetbakery.com
Visit us at the Camarillo Farmers Market!
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fall 2021 37
E A T. D R I N K . T H I N K . On the following pages, we bring you the second in a series of thought leadership stories that span topics of sustainability, access to healthy foods and
local communities who are tireless champions in the battle against nutrition insecurity and hunger.
nutrition, restaurant revitalization and regenerative agriculture. These are
Dr. Frank says “the power of one can be huge,” and we could not agree
the values that Edible Communities, as an organization, has been devoted
more. One person, one organization, one community—each purpose driven,
to for the past two decades. Our work lends itself to the singular notion that
can massively impact our food system. We believe that every person should
excellent storytelling has the power to change lives, and that by exploring and
have access to a high-quality diet that is filled with nutritious foods that
elevating important conversations like these, we can effect everlasting change
are raised and grown using sustainable practices. As consumer advocates we
in our communities too.
all play a critical role in reshaping the demand for this, and we all must be
Please join us in supporting the work of our featured subjects—Michel
diligent in advancing this agenda if we are to ensure that no one is left behind.
Nischan, sustainable food advocate and co-founder of Wholesome Wave; and
Tracey Ryder
native food historian and chef, Dr. Lois Ellen Frank—two heroes from our
Co-Founder, Edible Communities
Chef Michel Nischan Photo courtesy of Wholesome Wave
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R ET H I N K I N G H U N G E R Why Feeding Those in Need Must Focus on Nourishment
STORY
BY
Joy Manning
When anyone in a community struggles with food
equality. Communities of color and those living in poverty
insecurity, it’s everybody’s problem. In the United States
in the U.S. got sick from COVID-19 at a rate two to three
alone, an estimated $90 billion in excess healthcare costs
times higher than the rest of the country, according to the
annually are associated with food insecurity, according to
2020 Wholesome Wave impact report. The underlying rea-
research from the Sodexo Stop Hunger Foundation’s study
sons why aren’t specific to the pandemic. “Four of the Top
conducted by researchers affiliated with Harvard’s School
5 drivers of this disparity are obesity, diabetes, hyperten-
of Public Health, Brandeis University and Loyola Univer-
sion and heart disease,” says Nischan. These are all chronic
sity. The social and emotional toll hunger takes on commu-
conditions that can be prevented and often reversed by in-
nities is harder to quantify, but no less deeply felt.
creasing access to nutritious food.
But of course, for those personally experiencing food
Yet, when the foremost experts in hunger talk about
insecurity, the problems are impossible to ignore. For
hunger in terms of food security, it drives a cultural con-
those receiving SNAP (Supplemental Nutrition Assistance
versation that leads food banks to be well-stocked, but of-
Program) benefits, getting the most calories for their dollar
ten it’s with ultra-processed food. “It has to be about more
is likely at the forefront of their mind, and sometimes that
than getting meals on the table,” Nischan says.
means families eat more processed foods than they’d like.
To that end, Nischan and Wholesome Wave co-found-
Michel Nischan, a four-time James Beard Award-winning
er Gus Schumacher worked on a SNAP “doubling” pro-
chef and sustainable food movement leader, is working to
gram that makes every $1 a participant spends worth $2
change that. And for Wholesome Wave, the nonprofit he
when they buy produce. What began as a nascent pilot
founded in 2007, it is a primary goal.
program in Columbia, Md., in 2005 has since grown into
Wholesome Wave recently reset its priorities, in fact, and
a federally funded program started by Wholesome Wave
will now squarely focus on nutrition—not food—insecurity.
that helps more than 40 million people eat more greens
The goal is to change the way people think about hunger.
and less instant ramen.
The distinction between food security and nutrition
As part of Nischan’s shift to nutrition security, Whole-
security is a critical one, according to Nischan. Most
some Wave is also ramping up its Produce Prescription
North Americans have access to enough calories to avoid
Program. It’s an umbrella program that partners with lo-
hunger thanks to government programs, food banks and
cal organizations, such as hospitals and health clinics, to
hunger relief organizations. “This makes them technical-
empower doctors to write prescriptions for nutrient-dense
ly ‘food secure,’ but they’re still not getting the nutrition
fruits and vegetables, often local, that patients pick up
they need to be healthy,” says Nischan. “We aren’t solving
weekly, free of charge.
the real problem. “It’s about people having the kind of diet that promotes good health and prevents disease,” he says. It’s also about
EdibleVenturaCounty.com
“Many people visit the doctor and hear, ‘If you don’t eat better, the next time I see you you’ll have type 2 diabetes,” says Nischan. His next big goal is securing Medicaid and
fall Visit ediblecommunities.com for more photos and 2021 podcasts 39
Medicare funding for these programs so they become as common as prescriptions are for drugs. “Your insurance company will pay for a kidney transplant, but not the vegetables that can prevent the disease,” he says. Piloted in 2010, the Produce Prescription Program is ambitious, but peer-reviewed research shows that it works. A 2017 study published in Preventive Medicine Reports showed that participation in the program helped
HUNGER BY THE NUMBERS The problem of food and nutrition insecurity across North America is incalculable, but these sobering statistics show that work still must be done to ensure everyone gets the nourishment they need to live a full life and prevent disease.
bring down participants’ A1C (a number that indicates one’s average blood sugar level). A 2012 study in the journal Public Health Nutrition showed produce prescriptions improve overall well-being.
I N T H E U N I T E D S TAT E S :
35 million Americans live in households that struggle with food and nutrition insecurity. 84 percent of households served by Feeding America, a network of food banks, say they buy cheap food instead of fresh food to ensure they’ll have enough to eat. 27.5 percent of households with kids are food and nutrition insecure. 19.1 percent of Black households and 15.6% of Hispanic households experience food and nutrition insecurity. 1 in 19 Americans relies on SNAP benefits.
Image courtesy of Wholesome Wave
This is not to say that Nischan believes Wholesome Wave has all the answers. From the beginning, Wholesome Wave has partnered with local organizations to bring ideas and funding to a collaboration that fits the specific needs of its community. “We don’t want to be the organization that rides into your town with our solution to your problem. Addressing nutrition insecurity is different in every community,” he says. And, as we know, paying attention to those differences is critical to finding solutions.
I N CA N A DA :
1 in 8 Canadian households faces food and nutrition insecurity. 1 in 6 Canadian children experiences food and nutrition insecurity. In Ontario, 3,282,514 visits were made to food banks in 2019-2020. Black and Indigenous people are 3 times more likely to be food and nutrition insecure than white people.
Continued...
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MARKETPL ACE
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Dr. Lois Ellen Frank | Photo by Daphne Hougard
Indigenous communities, for example, live with some of
sauce. “These are ancestral foods that promote wellness,”
the highest rates of food and nutrition insecurity in North
she says. After the training, 32 families received the pre-
America. A study published in 2017 in the Journal of Hunger
pared dish, plus the recipe and the ingredients they’d need
& Environmental Nutrition found that from 2000 to 2010,
to make it themselves. “You think you aren’t teaching that
25% of American Indians and Alaska Natives were consis-
many people, but it’s a ripple effect,” she says. One family
tently food insecure. It’s a daunting statistic.
passes the information to another.
Dr. Lois Ellen Frank is a Santa Fe, N.M.-based chef
This passing of knowledge from one person to the next
and native food historian. She believes that the health and
can help keep food traditions alive. “It takes only one gen-
nutrition security of Indigenous communities (and all
eration for a recipe or a method of agriculture to disappear.”
communities for that matter) can best be served by put-
And preserving these recipes and traditions matters
ting attention and energy into solutions and not focusing
when it comes to solving the problem of food insecurity. A
on the problems. Frank would rather focus on concrete
2019 study published in the journal Food Security suggests
tasks she can do to help. “I’m a big advocate of the power
that tribal communities can achieve increased food secu-
of one person,” she says. She provides culinary training to
rity and better health outcomes if they have greater access
those who cook in community centers and schools to help
to their traditional foods and the ability to hunt, fish and
people reconnect with traditional foodways through native
preserve native foods.
plants and recipes. Recently, she taught cooks in one school to make refried bean enchiladas with corn and zucchini in a red chili
EdibleVenturaCounty.com
For some, starting a nonprofit organization is a great way to make a difference. But, as Dr. Frank also reminds us, helping just one person can have an impact too. e
fall 2021 45 ediblecommunities.com
FORAGING FINDS
For a g in g for ‘ Ch i c k e n s ’ in V e n tur a Cou n t y WORDS AND PHOTOS BY JESS STARWOOD
W
ild mushrooms called chicken-of-the-woods (Laetiporus sulphureus) are a strange early-fall treat in Southern California. At the driest time of year, these often-large fungi seem to appear overnight on struggling oak, eucalyptus and carob trees. One of the easiest edible wild mushrooms to identify, chicken-of-the-woods are bright sulfur-yellow (or sometimes orange) shelf-like fungi growing on the sides of dead or dying trees. Be sure to avoid any that are chalky or hard—you’re looking for young specimens that are soft and tender. While some say they “taste like chicken,” it’s more their great meaty texture that makes them an easy replacement in most recipes where you’d normally use poultry. While very safe to eat, these mushrooms require at least 40 minutes of cooking before consumption. They’re great simply battered and fried into “chicken” tenders, but here’s a recipe for a wild twist on Thai Coconut Soup. 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.
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Wild Tom Kha ‘Gai’ Serves 4 10 ounces chicken-of-the-woods mushrooms (or substitute commercial maitake mushrooms) 1 tablespoon coconut oil ½ onion, sliced 2 garlic cloves, chopped A few Thai chiles, halved 3 (¼-inch) slices galangal root, or ginger 1 lemongrass stalk, pounded with the side of a knife and cut into 2-inch pieces 2 teaspoons red Thai curry paste 4 cups vegetable broth 4 cups canned coconut milk 1–2 tablespoons coconut sugar 1½–2 tablespoons soy sauce (or tamari for gluten free) 2–3 tablespoons fresh lime juice 2–3 green onions, sliced thin Fresh cilantro, chopped
Wash mushrooms gently and slice into bite-sized pieces. Steam pieces for 40 minutes and set aside. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chili, galangal, lemongrass and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain out all aromatics and return broth to the pot. Add in coconut milk and mushrooms. Simmer gently to allow mushrooms to absorb the flavors, about 10 minutes, then add coconut sugar, soy sauce and lime juice, plus more of each to taste. Cook 2 more minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
EdibleVenturaCounty.com EdibleVenturaCounty.com
fall 2021 2021 47 47 fall
RECIPE BOX
AS AMERICAN AS … APPLE PIE? BY JESSICA ZAVALA
T
here is something truly special about a homemade pie, though they are time-consuming and a many-step process, with a dough that can be finicky and intimidating. I certainly didn’t truly appreciate pie until I started baking it myself. I love that pie is usually inexplicably tied to a special person or memory. I can’t even count how many times someone has told me, “My mom made the best apple pie,” or “I remember my grandma always had a fresh-baked pie when we would visit.” What is it about pie that makes it so nostalgic? Because pies are best when made with fresh ingredients, pie fillings cycle in and out throughout the year, depending on what’s in season. We are lucky to be in an area where some fruits are available year-round, which means fruit pies all the time. However, there are some elusive fruits, like apricot, that are around for a short time and sometimes hard to find. It makes those seasonal treats that much sweeter to enjoy! Fall is apple (pie) season in California. Ironically, apples originated from Asia, while apple pie was first introduced and established in England as early as 1390, with culinary influences from France, the Netherlands and the Ottoman Empire. Both were introduced to the Americas much later by European settlers, and by 1790, like any good rebellious child, colonists quickly adapted the recipe and made it “different” enough to claim it as their own. If you consider that most things considered truly American are a conglomeration of influences from other cultures, the phrase “as American as apple pie” actually makes a bit of sense. If you have some patience and determination, here is an apple pie that will make even the most skeptical ask for more.
Jessica Zavala is a self-taught baker in Santa Paula. She runs her dream, 805 Pies, a certified cottage licensed bakery, which was built after years of sharing freshly baked goodies with friends and family. 48
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Classic Apple Pie Makes 1 pie
For the pie:
½ teaspoon salt
6 large or 8 small tart apples (Granny Smith, Pink Lady, Braeburn, Jonagold, etc.) peeled, cored and sliced thin
16 tablespoons (2 sticks) unsalted butter, very cold, cubed*
2 tablespoons lemon juice
½ cup ice water
¾ cup brown sugar
For the double crust: 2½ cups all-purpose flour 2 tablespoons granulated sugar
Place flour, sugar and salt in a food processor. Blend ingredients. Add in cold butter. Once blended, slowly pour in ice water. Blend until dough is gathered in a ball. The dough should be wet but not sticky.
¼ cup flour 1 tablespoon cinnamon 1 teaspoon ground nutmeg 2 tablespoons unsalted butter Preheat oven to 425°F.
Remove dough from processor and dump onto the counter. Using a knife, cut dough in equal halves. Press and shape dough into 2 disks and wrap each with plastic food wrap. Place in the refrigerator for at least an hour before rolling.
Use an apple peeler to peel, core and slice your apples. If you don’t have one, peel the apples with a vegetable peeler and slice the apples into ½-inch-thick slices.
Once dough is chilled, roll dough on a clean, flat surface until you get a sheet large enough to cover the bottom and sides of a standard pie pan. Place flat sheet in pie pan.** Work to cover the bottom of the pan with the dough and leave an overhang on the sides, rolling the dough under all the way around the pan. Use the knuckle of your index finger to crimp the dough all around the rim of the pan. Place in the refrigerator until ready to use.
Add remaining ingredients except butter to the bowl and stir to combine.
Roll out disk number two into an equal size to the first. Cut strips with a knife to use for a lattice or leave whole to place the dough on top for more of a dome look. Refrigerate in wax or parchment paper until ready to use. Chef Notes: * It is a good idea to keep the butter already cubed in the freezer until ready to use it. ** I like to roll the dough up with my rolling pin and unroll across the empty pie pan.
Place apple slices in large bowl. Coat with lemon juice and toss.
Melt butter in a large pot over mediumhigh heat then add in apple mixture. Stir mixture while cooking for approximately 5 minutes, or until apples are tender but not soggy. Remove from heat and allow to cool. Once cooled, pour mixture into prepared pie pan. Smooth apples evenly over the crust. Place top dough over the top of the apple mixture, centered to the pan. Meld the top dough with the bottom by rolling the dough inward all the way around the pan to seal the edges. Use your index finger to crimp around the rim of the pan. Cut small slits in the top dough for venting. Place the whole pie in the freezer for about 10 minutes to bring all ingredients to the same temperature. Prepare large sheet pan with foil. Place pie on pan and loosely tent the top of the pie with foil. Place pan in the oven on the bottom rack. Bake 40 minutes, then remove foil. If crust around the edge is getting too dark, shield the rim of the crust with strips of folded foil or pie shields. Continue baking for
EdibleVenturaCounty.com
another 5–15 minutes. Crust will be golden brown and filling will bubble when ready. Use a toothpick to check for doneness. Just poke an apple slice and if the toothpick goes through easily the pie is ready. Let pie cool completely on rack, for 2–3 hours. Top with vanilla ice cream or homemade maple whipped cream.
Maple Sweetened Whipped Cream 1 cup heavy whipping cream, very cold 2 tablespoons maple syrup (Grade B), cold 1½ teaspoons vanilla extract Place cream in chilled mixing bowl. Whip on high for 3–5 minutes, until cream starts to stiffen. Add maple syrup and vanilla. Scrape the sides of the bowl with a rubber spatula at least once to incorporate all ingredients. Continue whipping until all ingredients are combined or until stiff peaks form. Be careful not to over-mix, you may end up with sweet butter.
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VENTURA COUNTY FARMERS’ MARKETS & FOOD BOXES
VENTURA COUNTY FARMERS’ MARKETS WEDNESDAYS 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, 3pm–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
Note: All info was updated in August 2021. As details do change, please contact the markets and CSAs for the latest info. 50
FALL 2021
Camarillo Hospice Certified Farmers’ Market 2220 Ventura Blvd., Old Town Saturdays, 8am–noon (rain or shine) CamarilloFarmersMarket.com 805-987-3347
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 Farmer’s Market (NEW!) Collection Blvd. across from The Food Annex Saturdays, 8am–2pm RawInspiration.org
SUNDAYS Ojai Certified Farmers’ Market Behind the Arcade 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 Edible Ojai & Ventura County
Since 1984
CSA AND OTHER BOX OPTIONS The Abundant Table Camarillo Membership: open Price: $30/box TheAbundantTable.org
Harvest Gathering Farm Ventura Membership: waitlist Prices: varies HarvestGatheringFarm.com
Steel Acres Ojai Membership: open Prices: varies SteelAcres.com
Blue Ridge Honey Ventura Membership: not required Prices: varies BlueRidgeHoneyCA.com
King & King Ranch (Also provide to the Abundant Table and one smaller Ventura CSA) Fillmore Membership: not required Prices: varies KingandKingRanch.com
Sow A Heart Farm Fillmore Membership: open Price: $50/box SowAHeart.com
Corky’s Nuts Fillmore Membership: not required Price: varies CorkysNuts.com Earthtrine Farms Ojai Call a day ahead to order and pick up at the farm, Tuesday, 9am–noon and Friday, 9:30 am–1pm. Price: varies based on your order Call: 805-421-8483 Farmivore Produce from Baby Root Farm, McGrath Family Farms, First Steps Farm, John Givens Farm, Steel Acres, Poco Farm, Sol Y Mar Farm, Fair Hills Farm Camarillo Membership: $25 weekly (not required) Price: custom orders ($5 flat delivery rate) Farmivore.farm The Farmer & the Cook Ojai Membership: waitlist Price: $125/month Farmer-and-The-Cook.com
Main Street Meats Ventura Membership: not required Prices: varies by box MainStreetMeatsVentura.com Novy Ranches Simi Valley Membership: not required Prices: varies NovyRanches.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 Prancers Village Ventura Membership: not required Price: $40/box PrancersVillage.com
Rio Gozo Farms Ojai Membership: Open Price: $30/weekly or $60/biweekly Get Hooked Seafood Text: 805-272-5337 with Santa Barbara/Ventura “Hi, my name is ... my address Membership: Weekly Pickup is ... I would like to receive a Price Varies Contact: GetHookedSeafood.com vegetable delivery on ...” EdibleVenturaCounty.com
Underwood Farms Moorpark Membership: open Price: $45/box UnderwoodFamilyFarms.com
JohnNicholsGallery.com Vintage, Vernacular and Contemporary Photographs Custom Archival Framing Featuring Horace Bristol Photographs
“Seed/Signal” by John Nichols
117 N. 10th St., Santa Paula Hours: By Appointment or by Chance Phone: 805-525-7804 Located above the Santa Paula Art Museum
Ventura Fresh Fish Ventura Membership: not required Prices: varies VenturaFreshFish.com The Ventura Meat Company Ventura Membership: not required Prices: varies VtaMeatCo.com Watkins Cattle Company Ojai Membership: not required Prices: varies WatkinsCattleCo.com White Dove Farm Santa Paula Membership: not required Prices: varies WhiteDovesFarmFresh.com
This list was updated August 2021. If you know of another CSA that is not listed, please let us know at info@edibleventuracounty.com. fall 2021 51
Source Guide
FOOD RETAILERS Somis Nut House
Wide variety of candies, nuts, dried fruits and other goodies. Gift packages and shipping available. 4475 E. Los Angeles Ave., Somis, 805-386-1211, SomisNutHouse.com
GARDENING & LANDSCAPING BlueSky BioChar
ART STUDIOS Studio Channel Islands Art Center
A nonprofit dedicated to bringing together artists and community for extraordinary artistic encounters that enrich, educate, and entertain. Featuring art exhibitions, art classes, art camps and events. 2222 E. Ventura Blvd. Camarillo. 805-383-1368, StudioChannelIslands.org
EVENTS Ventura County Farm Day
Theme for 9th annual event: “Know the Essential Hands That Feed You.” More than 20 Ventura County farms will open their doors for the public to experience free agricultural activities and tours. For more information see VenturaCountyFarmDay.com. Nov. 6
FARMS & FARM MARKETS Earthtrine Farm
Certified Organic by CCOF, Earthtrine Farm’s produce can also be found at the Ojai Farmers’ Market and Santa Barbara Farmers’ Markets. robertbdmoon@yahoo.com
Friend’s Ranches
The Friend family has grown Ojai citrus since the 1870s. Produce is at farmers’ markets, and available for local wholesale and seasonal mail order. Visitors welcome Tu & F, 7am–noon. 15150 Maricopa Hwy., Ojai, 805-6462871, FriendsRanches.com
Ojai Pixie Tangerines
The Ojai Pixie Growers Association is over 40 family farms growing Pixie tangerines in the Ojai Valley. Pixies available March to May or June. OjaiPixies.com
The Abundant Table
Certified organic farm and education center. On-site farm store or community-supported agriculture box program with pickup locations across Ventura County. 805-983-0333, TheAbundantTable.org.
Ventura County Certified Farmers’ Markets
Ventura County’s original farmers’ markets, providing connection of fresh and local foods with locations in Santa Clarita, Thousand Oaks and Ventura. 805-529-6266, VCCFM.org 52
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Premium soil amendments including Biochar, worm castings, rock dust, mycorrhizae to create Living Soil in your garden. Contact for free garden advice: Michael@blueskybiochar.com, 818-599-9119, BlueSkyBiochar.com
Otto & Sons Nursery
Over 800 varieties of roses annually, comprehensive selection of fruit trees and berries specially bred for our climate. 1835 E. Guiberson Rd., Fillmore, 805-524-2123, OttoAndSons-Nursery.com
Rincon-Vitova Insectaries
Ventura County’s resource for biological control, growing beneficial insects and supplying mycorrhizal inoculants, insect-attracting seeds and other organisms to support farmers and gardeners in organic pest control. 805-643-5407, RinconVitova.com.
Treeco, Inc.
Specializes in residential and commercial tree care with a focus on promoting healthy growth. Planting, pruning, fertilization, irrigation, removal, tree risk assessment and consultation. 2100 Goodyear Ave. #1, Ventura, 805-652-0404, treecoventura@ att.net, TreecoVentura.com
HEALTH & WELLNESS Grosman Chiropractic
For over 20 years, Dr. Grosman has been providing quality and affordable chiropractic care for the whole family. He believes that sustainable health and wellness is a lifelong journey. 3625 E. Thousand Oaks Blvd., #168, Westlake Village, 805-558-0286, GrosmanChiropractic.com
Lymphatic Health Institute
LHI offers IV Vitamins, Nutrition Therapy, Lymphatic Therapies, NAD+, Hydrotherapy for individualized health. 611 Pearl St #B, Ojai. 805-954-3019 LHI.life
Ocean Gold CBD
A licensed CBD manufacturer, wholesaler and retailer since 2017, Ocean Gold uses local, natural and organic ingredients made in Ventura County to make topical CBD products. 539 Sespe Ave., Fillmore, 805-3911008, oceangoldcbd@gmail.com, OceanGoldCBD.com.
Unspoken Nutrition
Private coaching for help through various health and lifestyle concerns ranging from autoimmune and chronic
illness, optimizing sleep and energy, weight management and including energetic medicine and intuitive healing. UnspokenNutrition.com, @unspokennutrition
HOME GOODS B on Main
A home and gift emporium of artfully curated goods in downtown Ventura. 446 E. Main St., Ventura, 805-643-9309, BonMain.com.
JellyFish Vintage Boutique
Jellyfish Ventura Vintage Boutique combines new and vintage home décor to enhance the beauty of your home every season of the year. 309 E. Main St., Ventura. (805) 667-8299, Cynthia. jellyfish@gmail.com, JellyfishVentura.com
Sanctum
Artful organic sustainable gifts made by local and global artisans who respect old ways of creating, weaving and manufacturing. 307 E. Ojai Ave., Ojai, 805-633-9070. SanctumOjai.com.
SCHOOLS Monica Ros School
For 75 years, their mission has been to expand a child’s natural passion for learning in a setting that celebrates Ojai’s natural beauty. 783 McNell Rd., Ojai, 805-646-8184, MonicaRos.org
Oak Grove School
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 Beato Chocolates
KITCHENWARE & GOURMET SUPPLIES
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.
BellaCopper
Bennett’s Honey Farm
Copper conducts heat better! The original solid copper heat diffuser plate equalizes heating in your pans, with no hot spots. Four sizes available. 805-218-3241, info@bellacopper.com, BellaCopper.com
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
Bliss Street Baked Goods
MEAT MARKETS Main Street Meats
Butcher shop and market offering local products and deli counter. Features meats humanely raised, processed without hormones or steroids, and as local as possible. 3049 E. Main St., Ventura, 805-643-0318, MainStreetMeatsVentura.com
The Ventura Meat Company
Full-service, sustainable, retail butcher shop offering the highest quality, responsibly sourced meats. No artificial ingredients in anything sold here. 2650 E. Main St., Ventura, 805-667-9159, VtaMeatCo.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
PLACES TO EAT & DRINK
Better-for-you products feature live probiotics, antioxidants, adaptogens and USDA certified organic ingredients. @FlyingEmbersBrew FlyingEmbers.com
PROFESSIONAL SERVICES
German Brats, created from yearsold family recipes. 745 W Ventura Blvd., Unit J, Camarillo, 805-308-3682, GermanBrats.com
Turn to page XX for our Local Guide to Good Eats & Drinks
YOUBITE
LightGabler Law
A 14-attorney law firm that works with employers to develop proactive strategies to enhance workplace productivity and avoid employment disputes. 760 Paseo Camarillo, Ste. 300, Camarillo, 805-248-7208, LightGablerLaw.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
WINE • BEER • FOOD Featuring artisan wine and craft beer by-the-glass or bottle. Creative food menu and gourmet Panini. Serving lunch and dinner.
WINE CLUB DISCOUNTS WINE TASTING THUR-SUN BOTTLE SHOP, WINE BAR & CHEESE MARKET HOURS Monday Closed | Tue/Wed 12–7PM Thur/Fri/Sat 12–9PM | Sunday 12–5PM
WINE • BEER • FOOD
2423 Ventura Blvd., Camarillo, CA 93010 (805) 383-9812 | wineclosetinc.com
Welcome to employment law. Do not navigate alone. Innovative | Experienced | Responsive
We Make Business Work® EMPLOYMENT COUNSEL & LITIGATION
|
INTELLECTUAL PROPERTY
Camarillo | San Luis Obispo | LightGablerLaw.com | 805.248.7208
Rub it on where you want to feel good. Ventura County's #1 choice for topical relief since 2017
CBD Products
Helps with anxiety, sleep and pain Full or Broad Spectrum Made with local, natural and organic ingredients in VC
Free local delivery! 805.391.1008 OceanGoldCBD.com
Photo by Michelle A. Evans @ventura_salt
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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.
Contact us at ads@edibleventuracounty.com to join the guide!
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
SIMI VALLEY The Kitchen at Single Serve Co. A cafe 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
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
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 Bonita Coffee Roaster 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.co
VENTURA Housemade quiche lorainne with a side salad can be a casual breakfast paired with your favorite specialty coffee at Chocolatine French Cafe in Thousand Oaks.
• European Tea Room • Over 130 Specialty Teas • Cream Tea, Afternoon Tea, High Tea • Bridal Showers, Baby Showers, Catering Tue–Sat, 10am–5pm 300 N. Lantana St. #37, Camarillo Tea-Liteful.com 805-445-8327 Call for reservations
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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
BellaCopper
The Original Solid Copper Heat Diffuser, Defroster Plate & Oven Plate Copper conducts heat better! Made in Ventura, CA since 2002
www.BellaCopper.com
Edible Ojai & Ventura County
Kay’s Coffee Shop Family owned and operated coffee shop and bakery proudly serves locally roasted coffees and premium organic loose leaf teas. Homestyle baked goods are freshly made from scratch. Two convenient locations. 2364 Ventura Blvd. | Camarillo | 805-383-6005 | 1124 S. Seaward Ave. | Ventura | 805-641-1581 | KaysCoffeeShop.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
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
Ojai Rotie Chef/farmer driven casual patio restaurant offers Lebanese-French rotisserie chicken, freshly baked sourdough, innovative side dishes, plus a wine list highlighting the “Ojai Appellation.” Features shaded landmark patio. 469 E. Ojai Ave. | Ojai | 805-798-9227 | OjaiRotie.com
Olivella at the Ojai Valley Inn
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
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
WESTLAKE VILLAGE Coin & Candor at Four Seasons Westlake Village 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.
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
EdibleVenturaCounty.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
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
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LAST SIP
The Infatuation This modernized Asian inspired version of a gin gimlet includes freshly squeezed lime juice and honey from local purveyors, St. Germain elderflower liqueur, London Dry Gin, and organic Thai basil.
6 – 8 Thai basil leaves
Austin Franco, mixologist at the newly opened Bamboo Room in Westlake Village, developed this recipe with the intention of adding an extra layer to a standard that everyone knows and loves.
1 ounce St. Germain
“Good drinks should create an emotion when they’re being served, a feast for your senses, if you will,” says Franco. “This is what I’m striving to do whenever I’m curating a new menu or creating a new cocktail.”
Recipe and photo courtesy of the Bamboo Room, Westlake Village
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1¼ ounce fresh lime juice ¾ ounce simple syrup made from local honey Build ingredients in a cocktail mixer. Heavily muddle the basil leaves, add ice, shake well and strain into a martini glass. Garnish with more Thai basil leaves and serve.
ANSWERS TO PUZZLE ON PAGE 36 Across: 2. fruit 6. corn 8. farmers market 14. farmer 15. earthworms 17. school 19. bee hotel 20. soil Down: 1. chicken 3. water 4. plant 5. honey 7. vegetable 9. sunflower 10. tomato 11. bee 12. CSA box 13. butterfly 16. seeds 18. crops
Since he was first introduced to the craft cocktail scene in 2012, Franco has followed a philosophy of not reinventing the wheel, but taking inspiration from cocktail standards that guests enjoy.
2 ounces gin (try Ventura Spirits Wilder Gin)
Edible Ojai & Ventura County
ESCAPE IN A MOMENT
Share magical moments with loved ones at Ojai’s beloved indoor/outdoor restaurant, The Oak. Delight in creative, valley-to-table cuisine featuring locally sourced ingredients, many of which come from our resort gardens. Our serene mountain valley welcomes you to escape in a moment with dramatic views of centuries-old Oak trees and our championship golf course. To savor Ojai’s freshest flavors, reserve your table today.
855.916.1489 OjaiValleyInn.com
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