edible SAN DIEGO
PUBLISHER AND EDITOR IN CHIEF
Katie Stokes
EXECUTIVE EDITOR
Maria Hesse
COPY EDITOR
Dawn Mobley
ADVERTISING
Malinda Romine
COVER PHOTO BY JEN LO
DESIGN BY MARIA HESSE
ADVERTISING
For information about advertising options, rates, and deadlines please contact katie@ediblesandiego.com.
Edible San Diego magazine is a quarterly publication made available by subscription and free distribution at select locations throughout San Diego County. No part of this publication may be used or reproduced without permission from the publisher. Information in this magazine has been obtained from sources believed to be reliable. The publisher disclaims all liability for any occurrence that may arise as a consequence of the use of information or recipes. Every effort is made to avoid errors, misspellings, and omissions. If an error comes to your attention, please accept our sincere apologies and notify us.
© 2025 All rights reserved.
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Issue 77 Contributors
Barefoot Books is an award-winning, independent, womenowned and run children’s book publisher based in Concord, MA. Founded by two mothers in England in 1992, they are committed to creating visually captivating books that celebrate global awareness and diversity, spark curiosity, and capture imaginations.
Campestre Mag serves as the guest wine editor in this issue. Founded by Heidi Greenwood, Campestre Mag has become a celebrated voice in the local wine scene, spotlighting the rich and diverse wine cultures of San Diego and Baja California. Since its launch in 2019, Campestre has built a reputation as a biannual indie wine zine that seamlessly weaves together national and global stories of the wine industry and its impact on local communities. Known for its thoughtful collaborations with local writers, businesses, and creatives, the publication reflects a deep commitment to community and sustainability. In this guest editorial role, Campestre brings its deep understanding of the wine industry to Edible San Diego. It offers readers fresh insights into local viticulture and celebrates the people and stories behind the region’s thriving wine culture. This partnership underscores Campestre’s mission to amplify the narratives that make San Diego’s wine industry so dynamic and unique. This special feature promises to be a standout collaboration between two publications championing the best in food, wine, and community.
Kenise Adams is a freelance writer specializing in raw vegan and living whole foods. Kenise has interviewed California farmers for Edible San Luis Obispo and Edible San Diego and written e-books on juicing, gut cleansing, and raw vegan recipes.
Danielle Allaire is an award-winning culture writer focusing on music, food, wine, and the arts. She is also the founder and playwright of Yeah No Yeah Theatre company.
Jessica Bell is the cofounder of reVessel, a sophisticated sustainable foodware maker for conscious people on the go. Find out more at revessel.com.
Sally Buffington is a writer, photographer, and classically trained musician. Her memoir, A Place Like This: Finding Myself in a Cape Cod Cottage, is her first book.
Dr. Sabrina A. Falquier, MD, CCMS, DipABLM is a triple-board-certified physician. As CEO of Sensations Salud, she focuses on culinary medicine education and consulting and serves as board chair of Olivewood Gardens. Find her on Intagram @sensationssalud.
Jennifer Felmley, known as Chef Jenn, is a highly skilled personal chef. With a love for gourmet cooking, healthy meal prep, and local food, her creations radiate warmth and excitement. Turn your culinary dreams into reality and follow her on Instagram @chefjenncooks.
Heidi Greenwood is the founder of Campestre Mag, a biannual indie zine celebrating the dynamic wine culture of San Diego and Baja California. She is also the visionary behind Esquina Wine Shop and The Puente House, spaces dedicated to fostering community and sustainability through wine.
Olivia Hayo is a chef, recipe developer, and photographer. She has a master’s in food culture, communications, and high-quality products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years.
Emily Laracuente is an illustrator and wine industry community member based in Normal Heights. She can be found sketching at her favorite local coffee shop or pouring wine at your neighborhood wine bar. Find her art on walls, T-shirts, and tote bags in wine bars around town and on Instagram @simpledoodz!
Jen Lo is a San Diego-based editorial and commercial food photographer who is passionate about travel and capturing new perspectives. Jen loves exploring and finding new places to eat with her husband and daughter. Follow her on Instagram @jenlophotography.
Lauren J. Mapp is a food and travel writer in San Diego covering restaurants, beverages, and her insatiable wanderlust on her blog Off the Mapp. In 2024, she launched Tides & Tacos, a San Diego food-focused Substack. Follow her on Instagram @sdredsoxgirl and on Facebook and X @laurenjmapp.
Logan Mitchell is a queer chef at Cellar Door, small business owner of Collins & Coupe and Tablespoon in North Park, and healthy soil advocate with Zero Foodprint. Find her around town cheering on other small businesses, connecting with friends, and taking up space.
Liz Murphy is a local plant-based chef and sustainability warrior. Find her cookbook, Kitchen Contentment, at santoshanutrition.com or look for it in local San Diego shops.
Kai Oliver-Kurtin is a San Diego-based writer who contributes to several national and regional publications covering dining, travel, and lifestyle.
Julie Pendray has experience working in the natural resources and environmental field as well as moonlighting in the food industry and traveling for stories. She is a certified master composter, an avid gardener, loves to learn about nutrition, and has covered California as a journalist for over four decades.
Becka Vance is a North County San Diego-based photographer and artist. Drawn to organic expressions with a thirst to capture subjects as they reside, this passion has now fueled her for over 20 years. Follow her on Instagram @beckavancephotography
Community-Driven Media
Appreciation for the businesses invested in these pages
Each Edible San Diego story and recipe you read is the outcome of a collective effort. For months, sometimes years, in the making, we have the privilege of collaborating with talented writers, editors, field experts, chefs, featured guests, photographers, and artists who share in your passionate interests about this region’s vastly dynamic and vital foodscape.
These are our advertisers. They are pastry chefs, restaurateurs, farmers, viticulturalists, retailers, artisans, and more people who recognize the value in this unique storytelling that you’ve grown to trust and love. They are the reason Edible San Diego can publish and distribute print and digital content for free across San Diego County and on ediblesandiego.com— proudly making our media accessible to all. These businesses recognize the value of green(er) home economics and your best intentions for making the most responsible, informed, and delicious choices.
Furthermore, they believe in the need for an independent media company dedicated to creating connection and enriching our community through good food.
We invite you to discover what our advertising partners have to offer. Your recognition of their businesses ensures we continue sharing stories and recipes meant to nourish communities.
31ThirtyOne by Deckman’s
Carla and Linda’s Local Food Tours
Catalina Offshore Products
Cheese & Libation Expo
Chuparosa Vineyards
City Farmers Nursery
Cucina di Nana
Da-Le Ranch
Escondido Education Foundation
Fallbrook Farmers’ Market
Farmhouse 78
Fischer Tool & Garden
Golden Ginkgo Signature Travel
Happy Hens
Hawthorne Country Store
Inecui Flowers
Jensen’s Foods
Lucky Bolt
Mia Marie Vineyards
Mitch’s Seafood
Nate’s Garden Grill
Niman Ranch
Ocean Beach People’s Food Co-Op
Oceanside Farmers’ Market
Pure Project Brewery and Gastropub
Ramona Family Naturals Market
Ramona Fresh Fruits
Ramona Ranch Winery
Ramona Valley Vineyard Association
Safari Coffee Roasters
San Diego County Farm Bureau
San Diego County Vintners Association
Sand N’ Straw Community Farm
School Food Professionals
Solar Rain Bottled Water Company
Solare Ristorante
Specialty Produce
State Street Farmers’ Market
Sugar Kiln
Woof’n Rose Winery
Does your business want to be a part of producing media that means something?
Advertise with Edible San Diego
LAND ACKNOWLEDGEMENT
Edible San Diego recognizes the Kumeyaay, Luiseño/Payómkawichum, Cahuilla, and Cupeño/ Kuupangaxwichem people who have lived in relationship with the earth, flora, fauna, waters, and sky for thousands of years as the original stewards of this region. This publication commits to building greater awareness of and appreciation for the traditional ecological knowledge, wisdom, and experiences of San Diego County’s first peoples as an essential part of the health and vitality of our local food system.
Indulge in curated bites from Dinner Bell SD, snag a tote filled with goodies, explore our pop-up cheese shop, and enjoy exclusive pairings and collaborations!
save $10 with discount code
Photos by Jim Sullivan
Pacific Bluefin Tuna is Back on the Menu Let’s Keep it There
by Drew Deckman
Back from the brink of extinction, the Pacific bluefin tuna population is rebounding at an impressive pace. A strong, global management plan will ensure its long-term survival.
From my years spent cooking across Europe to my turn as a cocinero in Baja, Mexico, to my newest restaurant in San Diego, I’ve always served up the freshest local ingredients I can find. No matter what I’m cooking, I focus on the ingredients, not fancy techniques. When it comes to seafood, I opt for items that not only taste great but also promote the longterm health of our fisheries, our local fishing economy, and our ocean. Striking that balance isn’t always easy – especially when doing what’s best for the planet means avoiding popular seafood dishes.
For years, I left Pacific bluefin tuna – arguably the tastiest fish in the sea – off the menu due to severe overfishing by commercial fishing fleets from around the Pacific. By 2010, the stock had been depleted by 98 percent from historic levels. Fear of serving up one of the last Pacific bluefin tuna made it easy to take a pass.
But there’s good news: Pacific bluefin tuna is making a comeback. The science and management have improved such that last fall Monterey Bay Aquarium’s Seafood Watch – the gold
standard for chefs and consumers who want to source and eat seafood fished or farmed in ways that don’t harm the environment – upgraded some of its Pacific bluefin tuna recommendations from red (avoid) to yellow (a good alternative). In the 25 years Seafood Watch has been rating seafood, that’s a first.
What changed? In an unprecedented show of global cooperation, representatives of the Pacific nations that oversee Pacific bluefin set fishing quotas and an ambitious rebuilding target. The tuna fishing industry – including U.S. commercial and recreational fleets – followed the plan and reduced their catch. According to the latest stock assessments, the population size of Pacific bluefin tuna reached the initial recovery target more than a decade ahead of schedule.
So, where does that leave chefs who are grappling with whether to serve this delicacy? It’s not a decision I made lightly, but as we await the start of Pacific bluefin tuna season here in Southern California, I’m dreaming up new recipes and making plans to integrate
locally sourced Pacific bluefin tuna into my menu. But don’t expect to find a Pacific bluefin tuna steak offered up as a main course. As the yellow rating suggests, we need to go slow and start with just a taste.
This amazing creature’s return is not only a win for tuna lovers and ocean conservationists alike, it’s also a win for local fishermen who want to do right by the fish but need to make a living. Again, it’s all about finding the balance between the long-term health of our fisheries, our local fishing economy, and our ocean.
There’s more work to do to get Pacific bluefin tuna to a Seafood Watch green – best choice – rating. In the months ahead, the Pacific nations – including the United States – must put a plan in place that assures the long-term health of the fishery. I’ll be watching what comes next and will pull Pacific bluefin off the menu at the first sign of trouble. But I’m hopeful the momentum we’ve seen to date will get us to a place that lets me keep serving Pacific bluefin tuna –and ultimately gets it to green.
Deckman is a Michelin star chef on a mission to revolutionize sustainable food culture by committing to zero waste and prioritizing sustainable sourcing. In addition to establishing multiple restaurants in Baja, Mexico, he recently opened 31ThirtyOne in San Diego’s North Park neighborhood. Serving only locally sourced ingredients, he donates 1% of monthly revenue to help farmers implement carbon farming projects. Deckman is a member of Monterey Bay Aquarium’s Blue Ribbon Task Force.
Drew
COOKING UP HOPE
Welcome neighbor,
Thank you for being here. Let’s celebrate spring together in honor of the renewal all around us in nature.
We know your attention is called in many different directions, so this year we’ve changed things around to focus on the topic we hold dearest and which we feel has never been more important than it is right now—cooking simply with seasonal ingredients. It’s an initiative we’ve dubbed Cooking Together.
Why? To intentionally nourish ourselves and the world at the same time.
What’s different? First, we created a new website designed around seasonal cooking and how it can change everything.
Second, we reorganized how we present seasonal recipes here in the magazine.
Third, you’ll be able to see these recipes in action as we demonstrate them at select farmers’ markets around the county this year (find more details on page 12).
This season, in addition to a new approach to recipes here in the magazine, we have collected some very special articles for you to celebrate our love of the land in general and San Diego’s spring in particular. We continue highlighting local wine from the far corners of San Diego County you’re really going to want to explore. Indeed, we might borrow the concept of terroir (goût de terroir, or “taste of the soil”) and extend it beyond wine to include all the local produce grown in our region. Terroir becomes personal and a relationship if we notice how we shop for, grow, and savor our seasonal creations.
Here’s hoping the changes we’ve made invite new joys into your every day, which we can each share farther and farther afield. What better expression of spring?
Katie Stokes Publisher and Editor in Chief Edible San Diego
Weekend Shopping Spree at the Cardiff Certified Farmers’ Market
BY KAI OLIVER-KURTIN • PHOTOGRAPH BY BECKA VANCE
Nearing two years in operation, the Cardiff Certified Farmers’ Market hosts more than 80 vendors each week, including about 20 local farmers with fresh produce. Bakers, handmade crafters, artisans with home goods and lifestyle products, and those offering prepared foods and beverages also line the stalls sharing free samples and firsthand knowledge of their goods. One of the market’s biggest draws is also practical: ample parking.
Operated by Cardiff 101 Main Street, this easily accessible market is held on Saturdays from 10am to 2pm at the MiraCosta College San Elijo Campus, across from the scenic San Elijo Lagoon off Manchester Avenue. A kids’ play area and monthly Kids Day with activities like coloring, face painting, and bubbles make for a family-friendly outing. And dog adoptions are held each week with pups from Tijuana.
There’s no shortage of activity at the market. Live music is played near a seating area for noshing on market treats, and a yoga class is held on the last Saturday of each month at 11am. With a $5 advanced reservation, yogis get their money back in “market bucks,” which are redeemable for use at any market vendor.
Being a certified farmers’ market means
farmers are certified through the county to sell their own products directly to the public. This distinction prevents vendors from selling produce obtained from somewhere outside of their farm like a grocery store.
“We hit $30,000 or more in sales each week within four hours,” said market manager Sherri Reynolds. “When I realized that, I knew we had a successful market going here that’s really helping the community. It’s money that’s staying in our community.”
Shop from these standout vendors on your next trip to the Cardiff Certified Farmers’ Market.
Heritage Family Farms
This Escondido farm specializes in several types of citrus, avocados, stone fruit, tomatoes, and other produce like dragon fruit, passion fruit, and persimmons. Heritage Family Farms was founded in 2008 by a prominent local farmer whose four-generation family farm dates back to 1893. Current owners had already been doing business with him for 25 years when the group decided to make Heritage Family Farms a partnership. Today their goal is to deliver the freshest local produce directly to customers at farmers’ markets within San Diego County exclusively.
Juan Martinez, part-owner of Heritage Family Farms, said they’ve been a vendor
edible SAN DIEGO’S
at the Cardiff Certified Farmers’ Market for about a year. Their most popular products are stone fruits such as peaches, nectarines, plums, and figs; avocados in many varieties including Hass, Fuerte, Bacon, and Reed; and heirloom tomatoes. “We have great appreciation for all our customers for being a part of keeping agriculture going strong in San Diego,” Martinez said.
Maruketo Bakery
When Maruca Posadas started following the keto diet in 2020, she decided it was the perfect diet for her—except she missed tortillas and bread. She began looking for low-carb options and found the bread was horrible, expensive, and tasted like cardboard. Posadas began researching recipes for almond flour bread and thought it would be easy to make her own. Initially, it turned out as bad as what she found in stores, but through trial and error and lots of perseverance, Posadas kept baking and refining her recipes. Family members volunteered to be tastetesting guinea pigs and Maruketo Bakery was born.
“I thought that since there’s horrible gluten-free, low-carb bread out there, why don’t I sell [something better]?” Posadas said. “Almond flour behaves very differently from wheat. To bake with it, you really have to do alchemy so the bread will be similar to what we have been used to eating for decades.”
One of her best-selling products is a loaf made with almond and coconut flours and herbs; the baguette with a hint of onion
LOCAL MARKETS GUIDE
Farmers’ and fishermen’s market listings for San Diego County
MONDAY
Escondido—Welk Resort √† • 3–7pm TUESDAY
Coronado √ • 2:30–6pm
Escondido √* • 2:30–sunset
Mira Mesa √* • 2:30–7pm
Otay Ranch √ • 4–8pm until Dec. 31
Pacific Beach Tuesday √† • 2–7pm
San Marcos √ • 3–6pm
WEDNESDAY
Carlsbad √ • 2:30–6pm (Mar–Oct)
Little Italy Mercato √*† • 9:30am–1:30pm
Ocean Beach √ • 4–8pm
People’s Produce Mobile Farmers’ Market— Morse High School † • 3–5pm
People’s Produce Mobile Farmers’ Market— Mt. Hope Community Garden † • 11am–1pm Santee √*† • 3–6pm
South Bay √ • 3–7pm
THURSDAY
Linda Vista √*† • 2–7pm
North Park √ • 3–7:30pm
Oceanside Morning √* • 9am–1pm
People’s Produce Mobile Farmers’ Market— ECC Campus † • 9–11am
People’s Produce Mobile Farmers’ Market— Lemon Grove † • 4–6pm
Scripps Ranch √ • 3:30–7:30pm
FRIDAY
Borrego Springs √ • 8am–noon (Nov–Apr)
La Mesa Village √* • 3–7pm
People’s Produce Mobile Farmers’ Market— Four Corners of Life † • 11am–1pm
People’s Produce Mobile Farmers’ Market— Encanto † • 2:30–4:30pm Rancho Bernardo √ • 9am–1pm
SATURDAY
ASCENDKemet Collective Certified Farmers’ Market of City Heights √† 10am–2pm Cardiff √† • 10am–2pm
Del Mar √ • Noon–4pm
Fallbrook Main Avenue √*† • 9am–1:30pm Imperial Beach √*† • 3rd Saturday, 8am–2pm
Jamul • 2–7pm
Little Italy Mercato √* • 8am–2pm
Mission Valley √† • 9am–1pm
People’s Produce Mobile Farmers’ Market— Bethel AME † • 2nd Saturday, 11am–1pm
People’s Produce Mobile Farmers’ Market—Logan Heights CDC † • 3rd Saturday, Noon–2pm
People’s Produce Mobile Farmers’ Market— Mountain View Community Center † • 4th Saturday, 10am–noon
Poway √* • 8am–1pm
and garlic is another hit. Her hamburger buns with only three carbs sell especially well during the January New Year’s resolution phase.
“The difference between my products and others is the flavor of our bread—we are not sacrificing flavor for health,” Posadas said.
Uns Designs
Artist Jake Unsworth began as a tattooist before venturing into the fashion realm, where he now creates clothing and accessories that feature his designs.
“Not everyone can commit to a tattoo, but they can enjoy a piece of my custom apparel,” he said. “As an artist, there are many ways to express [myself]. I think that fashion and my tattooing go hand in hand.”
Unsworth hand-draws his designs the “old-fashioned way,” never using
computer-generated graphics. He uses eco-friendly inks and dyes and says he’s learned a lot about printing, drawing, sewing, and tie-dying throughout the clothing design process.
Uns Designs is inspired by nature and the outdoors, particularly oceans and mountains that showcase the “Earth’s wild side.” Many of Unsworth’s shirts, hats, and bags promote Leucadia and Encinitas with surf-related art—a nod to the community where he grew up hanging at the beach. His Ride or Sink collection has nautical designs with elements of surfing, fishing, and skateboarding.
“I enjoy bringing my T-shirts and designs to the people at markets, art events, and street fairs,” Unsworth said. “I get to meet and talk to customers from all over and get their feedback about my artwork they’re stoked on wearing.” D » cardiff101.com/cardifffarmersmarket
Santa Ysabel √ • 11am–4pm
Tuna Harbor Dockside Market 8am–2pm Vista √*† • 8am–noon
SUNDAY
Chula Vista √† • 10am–2pm
Fisherman’s Market of North County 8am–2pm
Hidden Certified Farmers’ Market √ 9am–1pm
Hillcrest √* • 9am–2pm
La Jolla Open Aire √ • 9am–1pm
Leucadia √* • 10am–2pm
Point Loma √ • 9am–2pm
Ramona • 1st & 3rd Sunday, 8am–1pm
Rancho Santa Fe √ • 9:30am–2pm
Santa Ysabel √ • 11am–4pm
Solana Beach √ • Noon–4pm
LEGEND
* Market vendors accept WIC (Women, Infants, Children) Farmers’ Market checks.
† Market vendors accept EBT (Electronic Benefit Transfer).
! Market vendors accept WIC Fruit and Vegetable checks.
√ Markets certified by the San Diego County Agricultural Commissioner, ensuring that the produce is grown by the seller or another certified farmer in California, and meets all state quality standards.
All listings are subject to change. Please contact markets directly to confirm hours of operation, locations, and what benefits are accepted.
Bookmark the digital market guide on ediblesandiego.com for more complete information and links to market websites.
Fresh Off the Farm
BY LIZ MURPHY
Springtime produce is bursting with color and flavor. CSAs and farm boxes are a wonderful way to enjoy seasonal fruits and vegetables and directly support local farmers.
I picked up a box of produce from Community Roots Farm, a local farming project focused on inclusivity, community connection, seed sovereignty, and land-based education.
In the Box
• Beets
• Crookneck squash
• Garlic chives
• Basil
• Swiss chard
• Zucchini
• Pattypan squash
• Leeks
Community Roots Farm is currently working towards their goal of opening The Plant Lab, a space for empowering the next generation through educational programming and community learning. You can support their efforts by visiting communityrootsfarm.org to learn more.
I harvested a few items from my home garden to add to the mix, including peppers, herbs, and edible flowers. Spring flavors are bitter, bright, and fresh—a transition from rich, warm winter recipes. When bringing produce home from the local market, I like to break down the items that need special storage. Taking a few minutes to store
your produce properly will keep it fresh much longer to ensure you can use it all.
First, I separate greens from stems and roots to keep both parts fresh. I like to remove the chard greens from their stems and store the greens in a lightly dampened towel in a container in the fridge. I prefer to pre-chop and store the stems in an airtight container in the fridge so that they are ready for me to throw into a soup or stir-fry. Similarly, I cut the beetroots away from the greens and store them separately in the fridge. For herbs with stems, I keep them in jars with a little water, like flowers. Leeks are sometimes difficult to clean, so it’s important to wash them properly before using. My favorite method is to slice the roots into ¼-inch discs since that’s how I usually cook them. Then I soak them in water for a few minutes, agitate them to remove dirt between the layers, and rinse well.
The next step to using the items in my box is to check what I have in my fridge, pantry, and freezer so that I know what I might need from the store. Then it’s time to cook! Check out these recipes for inspiration, and remember that cooking is a chance to be creative and enjoy time with yourself and others through the simplest activity: sharing a meal.
Recipe for Spring Pesto Pizza on page 14 and Beet Risotto on page 15. Look for more beet and green recipes by Liz Murphy in the newsletter or on ediblesandiego.com this spring.
CSA Boxes for Spring
Arugula, lettuce, cheese, herbs, fruit, honey, and more are among CSA fare
BY JULIE PENDRAY
Create sensational salads and healthy smoothies, made possible by local Community Supported Agriculture.
Be Wise Ranch
20505 San Pasqual Valley Rd., Escondido 760-746-6006
Pickup locations available throughout the county.
Spring produce: strawberries, lettuce, broccoli, carrots, kale, cabbage, chard, beets, and more
» bewiseranch.com
Foodshed Cooperative 3340 Fairmount Ave., City Heights 619-821-8222
Food grown by 25 regenerative farmers for pickup and home delivery. Accepts EBT.
Spring produce: contact for info » foodshedcooperative.com
Sand n’ Straw 629 Mar Vista Dr., Vista 760-575-4758
Pick up at the farm Wednesdays through Sundays. Onsite farm stand, crafts, events, and animals.
Spring produce: check website for seasonal items. Add-ons include eggs, sourdough bread, honey, and jam » sandnstraw.com
Yasukochi Family Farms Oceanside 760-458-4827
Pick up at farmers’ market locations or order for delivery throughout the county. Includes produce grown by other local farming partners.
Spring produce: avocados, greens, broccoli, tomatoes, citrus, strawberries, and more, plus add-ons like honey, olive oil, and flowers
» yasukochifamilyfarms.com
CSA offerings are subject to change. Contact farms directly for more details.
Scan the QR code to find more CSAs on ediblesandiego.com.
BECKA VANCE
Savor the Flavor of San Diego
at Jensen’s Foods
At Jensen’s Foods, we believe that every meal tells a story. That’s why we’re committed to bringing you the finest ingredients from local farms, fisheries, and artisans. From organic heirloom tomatoes to wild-caught salmon, every product on our shelves is carefully selected to meet our high standards of quality and freshness.
Discover Handpicked Local Goodness & Premium Groceries, All in One Place.
Our fresh meat and seafood departments are second to none, offering a wide variety of premium cuts and sustainably sourced seafood. Whether you’re craving a perfectly marbled ribeye steak, succulent pork chops, or tender, fresh-off-theboat halibut, our knowledgeable butchers and fishmongers are here to guide you to the perfect selection.
Hungry now? Stop by our deli, where you’ll find chefcreated foods that are as delicious as they are convenient. From hearty soups and fresh salads to gourmet sandwiches and entrees, our deli offers a mouthwatering array of ready-to-eat options crafted with the same commitment to quality as everything else we offer.
At Jensen’s, we’re more than just a market—we’re a family. As a family-owned local business, we embrace the values that bring people together: trust, care, and a sense of belonging. Our employees are an extension of our family, and this spirit of togetherness is reflected in everything we do. When you shop with us, you’re part of the Jensen’s family, too. Planning a special dinner? Let our knowledgeable staff help you select the perfect wine to pair with your meal. Looking for something new? Explore our curated selection of international flavors and gourmet treats.
Visit Jensen’s Foods in Point Loma, San Diego, and experience the difference of shopping local. Your table deserves the best—and so do you.
Conveniently located in Point Loma at the corner of Catalina Blvd and Talbot Street
Only the finest USDA Choice and Prime Beef cut daily by Jensen’s experienced butchers
Jensen’s produce team, led by manager Dave Schiller, dedicated to freshness
Cooking Together
Simple dishes to make at home with the best of what’s in season
Dear Readers
In the Publisher’s Note (page 6), I outlined the what, why, and how of a new initiative: Cooking Together. And here it begins.
For 17 years, Edible San Diego has been all about local, seasonal food. In this moment, when the already incessant and conflicting information about wellness is somehow increasing in volume, we want to be your port in the storm. Our dedication to “slow journalism” means that we’re here to help you make sense of so much information out there with trustworthy content and experiences you won’t find anywhere else. Of all the things we could do as a magazine, we choose to focus on preparing seasonal produce this year because this practice offers so much.
Simplicity is our guide—we don’t need a ton of space, equipment, or time to eat well. Neither is this about perfection or absolutes. We’re all on a journey with food, combining our culture, upbringing, food sensitivities, beliefs, and habits. When we celebrate local food, that’s with an understanding that within any given day or week, what we bring into our bodies reflects changing realities many miles away. It’s a both-and situation, and the question remains:
How on earth are we supposed to eat and thrive in today’s world?
We named this initiative Cooking Together because we believe that our individual health journeys benefit from the kind of community that Edible San Diego offers. Based on our values of exploring regenerative living through the magazine and purposeful gatherings, we want to be your handy, caring resource for knowledge and for inspiration. We will beat the drum, calling all eaters to “eat your veggies!” Local? Good. Seasonal? Great. More than last week? Better. Trying something new? Best of all!
So let’s flip the script this year. We hope you use these redesigned pages, our new website, Cook the Cover program (see page 16), signature events and partnerships, and our recipe demonstrations as tools and inspiration for your health journey.
See you in the kitchen and around the table, fruit and veggies in hand,
Katie
PS—Tell us what you’re cooking and how we’re doing here.
The edible SAN DIEGO 2025 recipe collection features these spring delicacies
STRAWBERRIES
HOME GOALS: Reduce Food Waste
ed·i·ble
adjective | fit to be eaten
According to the National Resources Defense Council (NRDC), the cost of consumer food waste in the US is estimated at $218 billion annually. An average of 68% of all food discarded as tracked in kitchen diaries was potentially edible. Scan the QR code below and let’s keep good food out of landfills and in healthy meals and communities, where it belongs.
13 Ways to Save What’s Edible →
Cardamom Honeyed Kumquats on Ricotta Toast
½ cup honey
½ cup water
3 cardamom pods, gently cracked
3 cups kumquats, sliced
Crusty bread, cut into ½-inch slices
Ricotta cheese
Poppy seeds
In a medium saucepan over medium heat, combine the honey, water, and cardamom pods. Bring to a simmer and stir until honey dissolves. Add the kumquats and bring the mixture back to a simmer for 10 minutes or until the liquid slightly thickens and
kumquats are translucent. Remove the pan from the heat and let cool. Discard cardamom pods.
Preheat oven to 350° and place rack in the middle position.
Arrange bread slices on a baking sheet or directly on the rack and bake for 10 minutes, flipping halfway if needed.
Spread a generous amount of ricotta cheese on each piece of toast and top with a few spoons of honeyed kumquats. Garnish with a pinch of poppy seeds.
Store the leftover honeyed kumquats in an airtight container in the refrigerator for up to 1 week.
LUNCH
Spring Pesto Pizza
SERVES 2–4
Almond Ricotta
2 cups slivered, blanched almonds
1 teaspoon nutritional yeast
2 tablespoons lemon juice
2 tablespoons plain yogurt
½ teaspoon salt
¾ cup water
Spring Pesto
⅓ cup sunflower seeds
3 cloves garlic
1 cup basil
1 cup spinach
½ lemon, juiced
1 tablespoon nutritional yeast
⅓ cup extra-virgin olive oil, plus more if needed
½ teaspoon salt
Black pepper to taste
Pizza
1 unbaked pizza crust (gluten-free if preferred)
1 tablespoon extra-virgin olive oil
1 leek, sliced
1½ cups almond ricotta
2 spears asparagus, chopped into 1-inch pieces
1 zucchini, sliced into rounds
¼ cup pistachios, roughly chopped
Spring pesto
Watercress
Edible flower petals to garnish (optional)
Blend all almond ricotta ingredients in a high-powered blender until smooth, adding a little more water if needed. Adjust seasonings to taste and refrigerate.
Add pesto ingredients to a food processor and blend until combined. Add more olive
oil if the pesto is too thick to drizzle.
Make the pizza: Preheat oven to 350° and roll out pizza dough. Prebake the dough if necessary before topping. In a small skillet, heat olive oil over medium heat and sauté leek until caramelized. Spread a thick layer of almond ricotta on the pizza crust and top with asparagus, zucchini, caramelized leek, and pistachios. Bake pizza until the crust is baked through, 10 to 15 minutes. Remove from oven and top with pesto, watercress, and spring flower petals.
RECIPE BY LIZ MURPHY PHOTO BY BECKA VANCE
Snack
Amaze Bars
1½ cups nuts and seeds
2 cups densely packed dried figs, dates, or both (stems and pits removed)
¾ cup natural almond or peanut butter
½ cup raw honey
½ cup chocolate chips (optional)
1 tablespoon cinnamon (optional)
1 tablespoon vanilla protein powder (optional)
¼ cup whole flaxseeds or chia seeds (optional)
¼ cup raw hemp seeds (optional)
½ cup shaved coconut or cocoa powder (optional to add on top)
2 tablespoons collagen powder* (optional)
Avocado or coconut oil to grease the pan
RECIPE BY JESSICA BELL ORIGINALLY PUBLISHED JUNE 2021
*When adding in a powdered collagen supplement, mix with nut butter and melt in a pan on the stove over low heat until well incorporated, about 5 minutes.
Pulse nuts and seeds for 15 seconds in a food processor, or to a fine chop. Set aside in a large glass or nonreactive bowl. Chop dried fruit and finish in a food processor until crumbly in texture, making sure to stop before large ball forms. Add in finely chopped nuts and seeds, nut butter, honey, and additional optional ingredients and continue combining in the food processor until smooth.
Lightly grease a quarter sheet pan with avocado or coconut oil to ensure easy removal; transfer mixture to the pan. Pack evenly while pressing firmly across the top with a hand or flat dish until all sides and corners are level and bars are about 1 to 1½ inches high or to preferred thickness. Alternatively, roll spoonfuls of the mixture into individual golf-ball-size balls and roll in coconut flakes or cocoa powder.
Place in freezer for at least 15 minutes to cool completely, or overnight. Remove from the pan onto a cutting board and cut into desired sizes.
Beet Risotto with fresh herb salad
2 large beets
2 tablespoons extra-virgin olive oil
4 cups vegetable broth
1 shallot, minced (set 1 tablespoon aside for herb salad)
1 clove garlic, minced (set ¼ teaspoon aside for herb salad)
1½ cups arborio rice
½ cup white wine (or substitute ¼ cup red wine vinegar + ¼ cup water)
2 tablespoons lemon juice
1 teaspoon salt
1 tablespoon nutritional yeast
Herb salad (recipe below)
Almond ricotta* for serving
*See almond ricotta recipe in Spring Pesto Pizza (left)
Herb Salad
¼ teaspoon salt
¼ teaspoon red pepper flakes (optional)
Preheat oven to 400°. Wrap beets in foil and bake for 40 minutes. Remove from heat and cool before peeling. Slice the peeled beets in half and add three halves to a blender with ¼ cup of water. Blend until completely smooth. Dice the remaining half into small cubes and set aside.
While beets are roasting, add the herb salad ingredients, including reserved shallot and garlic, to a small mixing bowl and stir to combine. Set aside.
BY
adding the warm broth ½ cup at a time, allowing the liquid to absorb into the rice before stirring in the next ½ cup. Once most of the broth has been added and the rice has begun to soften, stir in the beet puree, cubed beet, lemon juice, salt, and nutritional yeast. Add remaining broth (using more if necessary) until risotto is creamy and the rice grains are just beyond al dente. Remove from heat and top with herb salad and almond ricotta before serving.
Handful chopped fresh herbs (parsley, dill, fennel fronds, mint, basil)
4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Heat olive oil in a large skillet over medium heat. In a separate pot, heat the vegetable broth on low until warm (do not bring to a boil). Add shallots and garlic to the skillet and sauté until fragrant. Add dry arborio rice to the skillet and toast until lightly browned, stirring frequently. Next, add white wine (or vinegar/water mixture) and reduce the heat to low-medium. Stir and cook until liquid is absorbed. Begin
dessert Strawberry Trifle
Custard
2 cups milk
6 egg yolks
¼ cup sugar
Pinch salt
1 teaspoon vanilla extract
Trifle
2–3 cups strawberries
2 cups pound cake, cut into croutonsized pieces (about ¾-inch cubes)
½–1 cup sherry or Marsala
1 cup whipped cream, divided
¼ cup sliced almonds
Make the custard: Scald milk in a double boiler. Beat egg yolks with sugar and salt,
RECIPE BY SALLY BUFFINGTON ORIGINALLY PUBLISHED MARCH 2022
then stir in a small amount of the hot milk. Add all of the egg mixture to the remaining hot milk in the double boiler. Cook until thickened and smooth, stirring occasionally. Mix in vanilla and chill for an hour before use.
Assemble the trifle: Save 6 whole strawberries and set aside to garnish the top of the trifle. Slice remaining strawberries. Spread a layer of cake cubes in the bottom of a large glass trifle dish (or serving bowl), then cover with a layer of strawberries. Spread a third of the custard evenly over the strawberries, followed by about a ¼ cup of whipped cream. Repeat layers two more times, finishing the top layer of the trifle with about ½ cup of whipped cream. Sprinkle with slivered almonds and garnish with whole strawberries.
RECIPE
LIZ MURPHY PHOTO BY BECKA VANCE
SPRING COOKBOOK CLUB
Ilost my mother a few months ago, suddenly. It's strange to experience this extremely personal, very solitary thing, and also accept it as a part of life that so many before me already have. My initial and continuing solace is in our shared memories of food; the way she nourished my family and the countless friends who knew her. When I got home to begin shifting the pieces back into place, I noticed a pie in the fridge, a pot pie she had made to deliver to someone in their time of need. Likely the last thing she ever made, I froze it because I wasn’t ready to face that reality yet. Instead I preferred an escape to the 24-hour donut shop in my hometown, Baker Ben’s. As a teen I would stay up late with my mother, both of us night owls puttering around the house until sometimes it was late enough to get the first batch of the day, still warm from the fryer, barely light outside. Her favorite was the frosted white cake donut with nuts. Mine, chocolate glazed.
flour in the binding, your love spilled on the page.
I love reading cookbooks. I would love to write one of my own someday. For me, it’s as much about the story and the process than how the recipe turns out. Some of my favorites, my most recommended, I’ll share with you below.
The Zuni Cafe Cookbook, Judy Rodgers, 2002
I’ve since leafed slowly through her cookbooks, pages stained and crispy from hundreds of uses. You know those that just open to the most-loved recipes, as if possessed? Before the internet, anyone who cooked had these—books filled with recipes. But there was one that grabbed you, stuck in your taste memory and became part of your lexicon; a signature. A few drops of wine laughed onto the paper,
I worked at this beautiful historic restaurant. It was a pivotal experience, even if my two years there have been forgotten, a fraction of their 45 years open. Judy passed a few years after I moved on, yet her legacy remains vibrant in this James Beard Awardwinning book, where the recipes are more like sense guidelines. The dishes are lessons, techniques, meant to be retained and applied again and again. My copy opens easily to the roast chicken with bread salad.
Make the Bread, Buy the Butter, Jennifer Reese, 2011
This book is simply a pleasure to read. It reads like something any one of us could have written during Covid quarantine, albeit years prior. Penned by a woman who found herself without a job and lots of time, she decided to try making things like pop-tarts and Worcestershire
BY LOGAN MITCHELL
from scratch. She hilariously describes her experiences with these tasks, often deciding not to even share the recipes if you’re better off just buying the final product. A great read, even if you make nothing from it. I’m partial to the cream cheese recipe, and have read the hot dog story aloud so many times that I finally saved it digitally for easy retrieval at happy hour.
A World of Breads, Dolores Casella, 1966
I’ve only ever had one thing from this book: the “Cheese Wine Bread” my mom made for us when we had soup or lasagna (my favorite). I’ve never had it as printed, because I didn’t grow up with alcohol in the house, but I look forward to trying it. It may not scratch the itch of nostalgia, however, and I’ll likely revert to her amended one; notes written in the margins, tried-and-true. I haven’t attempted any of the other recipes, and I may never. The book has been trained to this recipe so many times I don’t even think I could keep it open to any other page. Somehow this feels right, the book itself demanding I remember.
SEASONAL COOKING TIPS
BYJENNIFER FELMLEY
Are you looking to expand your culinary skills? Blending expert techniques with peak seasonal ingredients will make your dishes shine and command attention at the table. These tips provide nuanced guidance for home cooks and culinary enthusiasts, ensuring professional results that celebrate seasonal ingredients.
Perfecting Plant-Based Cheese Substitutes
When making nut-based cheeses for recipes like pesto pizza with almond ricotta, soaking your nuts overnight is key to achieving a silky, creamy texture. This step softens the nuts, making them easier to blend
into a smooth consistency. Enhance your plant-based cheese by adding nutritional yeast and a splash of lemon juice or a dollop of vegan yogurt to replicate the tanginess of traditional cheese.
Risotto Texture and Flavor
To achieve the perfect risotto, always choose arborio rice. Its high starch content is key to creating the creaminess that defines this classic dish. If arborio rice isn’t in your pantry, these alternatives are worth trying:
Farro—This ancient grain provides a slightly nutty flavor and a hearty texture.
Barley—While not a traditional choice, the result is a rich, creamy dish with a slightly chewy texture.
Quinoa—This high-protein option mimics the creamy consistency well.
Short-grain brown rice—Although it takes longer to cook, it can yield a similar texture with a nuttier flavor.
Balancing Sweet and Tart
When preparing kumquats, reduce tartness by simmering them with honey, coconut sugar, or maple syrup. The natural sweetness and the acidity of kumquats pairs well with a touch of vanilla, fresh thyme, or star anise for added complexity.
Maximizing Seasonal Ingredients in Spring
Dishes
To preserve the vibrant color and aroma of fresh herbs like basil, cilantro, or parsley, pulse them gently in a food processor (or finely chop herbs by hand), mix with a little olive oil, and pour into an ice cube tray. Freeze the cubes and store them in an airtight container or freezer bag. These herb cubes are perfect for adding a burst of fresh flavor to soups, sauces, and sautés all year long.
Scan the QR code to find more tips on ediblesandiego.com.
SPRING WORD PLAY
Springtime in Ramona
Against a backdrop of rain-washed hills, farmers are walking the vineyards. Bright green buds appear on well-rested vines. The soil is refreshed and the grapes are coming soon. Special grapes. Ramona grapes, that, in the hands of talented winemakers, year after year, make award-winning wines.
Come out to Ramona in the spring and you can experience this magic at over 45 wineries. The Lilacs and the Lupins are blooming and like the buds on the vines, bottles are open. Can we pour you a taste?
Ramona Valley Vineyard Association
Oenophiles and casual sippers, beware: Valentina Vineyards may be San Diego’s best-kept secret. By supplying grapes to local breakout stars Oddish Wines and the long-time player Charlie & Echo, you may have already tasted the handiwork of Valentina’s owner and winemaker, Lance Hafen. Based in Dulzura, these vineyards amongst the dusty border village are signaling some of the latest trends in planting, organic farming, and
winemaking. With Hafen’s expertise of the land and the San Diego market, he brings insight to the cycle of harvest for 2024.
Valentina began as 70 acres of junk. After clearing out the debris and getting to the warm soil that is Dulzura’s trademark, Hafen says he “started planting grapes in 2015 and we planted our first 10,000 vines—and every year after that, at least 5,000 vines. So, I got to 25,000 vines.” With that kind of prolific planting, there was much experimentation to be had. “When I started in getting my first grapes, the idea was to have grapes for the San Diego Market,” Hafen recalls. “With that in mind, I didn’t plant one variety. I planted 20 varieties.” Between nine whites and 11 reds, these varietals ranged from chardonnay to pinot noir, riesling, and tempranillo.
It may seem like overkill but with the advent of climate change, this pantheon of varietals can be manipulated to suit our local terroir. Hafen explains, “The reason France is famous for wine is because, by geographic luck, the rain and the soil and everything was perfect. But now with technology, you can do that anywhere. You can control your water. You can control when you’re going to harvest.”
In 2024, heat was the main issue. “2024 was a very hot, dry summer. And so there’s good and bad in that,” says Hafen. The good? The heat diminished the grapes’ susceptibility to powdery mildew. (His chardonnay is particularly vulnerable, but this year thrived.) The
bad? “It was so hot we were harvesting earlier than what we’re used to,” he says. The average temperature in Dulzura in August is 84.2°. This year saw temperatures pushing the mercury up to 111°. Thankfully, Hafen notes that Valentina benefits from cooler nights and a constant breeze. In terms of picking the grapes at the right moment, Hafen says, “The key about harvest and about the climate is to monitor your sugars and your acids and your flavors, regardless of what’s going on around you, and get the correct time to pick.” And pick time varies from varietal to varietal.
Other winemakers are taking note of their exacting schedule. Eric Van Drunen of Charlie & Echo says, “Valentina Vineyards is the only San Diego County vineyard we know of that farms nebbiolo to organic standards, and the nebbiolo is a key component in contributing structure to the Darkstar along with floral components and complexity.” Darkstar is the winery’s acclaimed sparkling wine that blends nebbiolo, petite syrah, and zinfandel. He continues, “With access to excellent syrah, durif, and zinfandel all in the same vineyard and grown with the same practices, it allows us to build out a complete wine with varieties that share the same vintage characteristics. We love it.”
Another issue Valentina faces in their vineyards is pests, particularly rodents. Hafen says, “Gophers are a big problem. I have 12 owl boxes out here to put pressure on the gophers and squirrels, but they still do a lot of damage. Plus all the
different bugs and critters and everything that are out there cause a lot of damage.”
The owl boxes—essentially a headquarters for the birds to find, capture, and devour their prey—have helped, but it’s curious why squirrels and gophers came out in droves in the first place. One guess is the relocation of the Brown Field Border Patrol Station. “I don’t know if it’s related, but it was after they started doing their [construction], all of a sudden, I had all these squirrels,” Hafen recalls.
Established in 1979, the Brown Field station’s area of operation was 11.6 linear miles of international border land in its former iteration. “It’s going to be a big deal,” says Hafen. Thankfully, the build’s rodent uprising has been quelled by the owls, but there are other ramifications from this behemoth. “Yes, there’s going to be a lot of traffic. There’s going to be problems with water and noise and everything,” Hafen says.
Only time will tell how this relocation will ultimately affect his vines. Will water need to be be diverted? Will the pollution from traffic cause unknown harm to the fruit? These are questions whose answers have been postponed due to delays in the building’s completion, Covid, and internal state politics. “I haven’t expanded or done anything in the vineyard because I want to wait until they open. They bought the land in 2015 and they’ve been building, [but] they’re still not open. Oh, it’s huge,” he says. It’s expected that 500 agents will be stationed here, which means 500 families will be moving to the area. This ultimately means a carbon footprint of 500 people will be excreted onto the area and, in turn,
his vines.
Hafen is taking a positive approach to the station’s construction and has faith in his land. “One of the reasons that our vineyard does well is there’s always a breeze out here. At night [it] cools down the grapes. So, the grapes will heat in the day, but then they’ll cool down at night with this breeze, so you don’t lose your acid. So, one of the neat things that I have is the acid holds a lot longer—two, three weeks longer than other vineyards.” This secret of the region benefits Hafen’s wine and everyone buying his grapes.
Billy Beltz, the owner of Oddish Wines, has had nothing but success with his use of Valentina fruit. This year, they purchased pinot gris, riesling, chardonnay, marsanne, and nebbiolo. Beltz says, “We’ve had a great experience working with Lance and the team at Valentina Vineyards. Our winemaker Brandon has been sourcing grapes from them for many years, as have a number of wineries around town. All their fruit is farmed using organic practices, and they grow a lot of different varietals including many different whites, which
is uncommon down here.”
Beltz also gives away another great secret to Valentina’s success:
“Additionally, their grapes benefit from two different microclimates within one vineyard.”
Despite the unique terroir and 2024’s successful harvest, there are still some wine professionals who blanketly say no good wine is made south of the Central Coast. Hafen, a graduate of the UC Davis program, balks at that thought. “It’s not true, but that concept is in the culture of wine,” says Hafen. “San Diego has this reputation of not being able to make good wine. And it’s just not true. If you get a good winemaker down here, they’re going to make as good of wine as anybody can make anywhere that knows what they’re doing.” While championing his peers, Hafen is on a mission to make San Diego a juggernaut of the wine world, changing minds one vintage at a time. >
If there was a way to bottle up San Diego’s diverse landscapes—rolling hills, coastal scrub, and citrus groves— it would taste something like the wines of Rancho Guejito. On a sunny afternoon, I had the chance to sit down with Rancho Guejito’s talented CMS advanced sommelier, Adam Jesberger, and Chef Rocio Siso-Gurriaran, culinary visionary at creative event studio MIHO, to explore not only wine but the sense of place that lies in each glass. It was a pairing of personalities as much as it was of food and wine, a celebration of all that makes San Diego’s culinary culture unique.
A Vineyard with Roots and Reach
Originally part of a Mexican land grant, Rancho Guejito has a rich history that dates back to the early 1800s when the land was granted to the Orozco family. Covering an impressive 23,000 acres, the estate is larger than the entire city of Escondido. Today, Rancho Guejito is a sprawling landscape with varied elevations and microclimates, providing the ideal conditions for producing expressive wines that truly capture the spirit of San Diego. Adam noted that Rancho Guejito is in the process of pursuing its own AVA (American Viticultural Area), a move that underscores the unique character of its terroir. Adam believes these wines embody a true sense of place, reflecting the essence of Rancho Guejito—elevated, diverse, and elegantly restrained.
MIHO’s Pairing Vision: Simple, Local, Unexpected - Featuring Rancho Guejito’s Grenache Blanc
Adam’s passion for the wines was unmistakable as we sampled the estate-grown 2022
grenache blanc, which unfolded nuanced layers of oxidative notes. Unlike the typical bold, buttery California whites, this grenache blanc shone with bright freshness and elegance, offering hints of brioche, marzipan, citrus, and herbs, all balanced by lively acidity.
Chef Rocio embraces food much like Rancho Guejito approaches its wine— celebrating local flavors without unnecessary embellishments. With that in mind, Rocio created a pairing rooted in simplicity: toasted brioche slathered with homemade apple butter, topped with cured ham and a delicate cheese. “I wanted [to create] something that people could easily make at home, using ingredients that honor what grows here,” Rocio explained. The pairing was a perfect balance. The richness of the brioche, the sweet and spicy apple butter made with local Sea Canyon apples, and the saltiness of the ham married beautifully with the creamy yet lightly oxidative grenache blanc. This pairing exemplified how ingredients—like wines—can echo the landscape they come from, delivering a true taste of San Diego at its finest.
For spring, Rocio suggested a fresh twist: a bright, citrus-focused spin on the apple butter, with blood oranges replacing apples. Adam was enthusiastic, noting that the addition of blood orange could elevate the wine’s subtle floral notes, adding an exciting new dimension.
The
Subtle Power of Rancho Guejito’s Grenache Rouge
Our tasting continued with the Rancho Guejito grenache rouge—Adam’s favorite grenache to date. It’s a wine that defies preconceptions about San Diego reds: earthy, herbaceous, and nuanced rather than fruit-forward. “If I were tasting this blind, I’d swear it was French,” Adam commented, referring to its notes of tea leaf, eucalyptus, and pink peppercorn that reminded us
all of an oolong tea, with just a whisper of cherry and cranberry.
For the pairing, Rocio embraced the herbal qualities of the grenache rouge with a local roast chicken—herb-brined, citrus-glazed, and finished with fresh oregano. She pointed out that the herbal edge of the wine is what makes it special, calling it bright, earthy, and an ideal match for the simplicity and purity of roast chicken. This dish embodies spring with its fresh citrus, fragrant herbs, and the timeless comfort of a good roast; it perfectly complements the restrained elegance of the wine.
A Celebration of Place
San Diego is a tapestry of microclimates and terroirs, where each region, each patch of land, has something unique to express. Rancho Guejito is making that point loudly and clearly with its wines. The restraint, the minerality, the way the wines speak not just of fruit but also of earth and wind and sky—these are the notes of a San Diego that many haven’t tasted yet.
Adam put it best: “Everything about this pairing, from the toasted brioche to the roast chicken, is about elevating what’s here, in our backyard. It’s familiar, but it’s also elevated.” That’s precisely the beauty of Rancho Guejito’s wines and Chef Rocio’s thoughtful pairings—they take what’s around us and remind us of just how extraordinary it can be.
So, as the days grow warmer and spring stretches its arms over San Diego, take a cue from Adam and Rocio. Open a bottle of Rancho Guejito’s estate-grown wine, toast up some brioche, or set a chicken to roast. Taste San Diego’s sunshine, soil, and passion, and toast to the beauty of our home. >
R oasted W hole C hicken with F resh H erbs and B lood O range S auce
For the chicken and brine
1 whole chicken (about 4 pounds)
4 quarts water
1 cup salt
½ cup granulated sugar
½ cup brown sugar
1 sachet of fresh herbs (thyme, rosemary, bay leaf, sage, and oregano all enclosed in a cheesecloth)
2 cloves garlic, smashed
1 tablespoon dried oregano
Zest and juice of 1 lemon
Blood orange sauce
Juice of 2 blood oranges
1 tablespoon honey
2 teaspoons sherry vinegar
2 cups chicken stock
2 tablespoons unsalted butter
Salt and pepper to taste
4 Bread & Cie brioche bread buns, toasted and sliced in half
4 ounces thinly sliced Parisian ham from the Lazy Acres deli counter
4 ounces sliced Idiazabal cheese from Venissimo
½ cup homemade apple butter (see recipe right)
Prepare the toast: Lightly toast the brioche until golden. Cut each slice into quarters or triangles for easy serving.
Arrange the board: Place the meat, cheese slices, and toasted brioche on a serving board. Put the apple butter into a small dish with a spoon for serving.
Serve: Invite guests to create their own combinations by layering the meat, cheese, and apple butter on the brioche toast, or enjoying each item individually.
Prepare the chicken: Make brine by heating up 2 quarts of water with salt, sugar, herb sachet, and garlic. Once they dissolve, add the other 2 quarts of water, oregano, and lemon zest and juice. Let cool completely.
In an 8-quart pot or large container, place chicken into brine and allow to rest for 48 hours in the refrigerator.
After 2 days, remove chicken from brine and let it air dry in the refrigerator for at least 8 hours before roasting.
Roast the chicken: Preheat oven to 350°. Place the chicken on a rack in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165° in the thickest part of the thigh.
Let the chicken rest for 20 minutes before carving.
Meanwhile, prepare the blood orange sauce: In a small saucepan over medium heat, combine blood orange juice, honey, sherry vinegar, and stock. Bring to a simmer and cook until slightly reduced, 5 to 7 minutes.
Whisk in butter until smooth, then season with salt and pepper to taste.
Serve: Carve the chicken and drizzle with the blood orange sauce. Garnish with fresh herbs if desired.
C harcuterie with H omemade A pple B utter
Homemade Apple Butter
4 pounds apples (such as Fuji, Gala, or Honeycrisp), peeled, cored, and chopped
1 cup apple juice or water
1 cup granulated sugar
½ cup brown sugar, packed
½ cup apple cider vinegar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon salt
Place the chopped apples in a cast iron or Dutch oven. Pour in the apple juice or water and stir to combine.
Cover and cook on low for 30 to 45 minutes, stirring occasionally. The apples should become very soft and
caramelized. Add the granulated sugar, brown sugar, apple cider vinegar, cinnamon, nutmeg, cloves, and salt and mix with a wooden spoon until combined.
Use an immersion blender to purée the apple mixture until smooth. If you don’t have an immersion blender, carefully transfer the apples to a regular blender in batches and blend into a smooth texture.
Continue to cook apple butter on low (uncovered to allow steam to escape) for 45 more minutes, or until the apple butter has thickened to your desired consistency, like smooth peanut butter.
Let cool, then transfer to jars.
Store the apple butter in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
POZOLE IS BEING MADE FOR
Reconnecting with Ancestral Lands Through Agriculture
Pauma Tribal Farms grows to expand opportunities
BY LAUREN J. MAPP • PHOTOGRAPHY BY BECKA VANCE
As Santa Ana winds blew across Pauma Tribal Farms, leaves on the rows of olive trees gently rustled, revealing their silver undersides on a cool December day.
Although electricity was cut off to parts of the Pauma Reservation in North County to prevent wildfires from sparking in the high winds, staff happily cleared brush and showed off the 90-acre farm that includes an olive tree grove, grapevines, and a produce garden.
Preparations for the olive orchard on the Pauma Band of Luiseño Indians tribal lands started in 2016, with the first trees planted two years later.
While there are only a few other olive oil producers in
the county, San Diego is well-positioned for growing grapes and olives. Both thrive in the dry, warm to hot summers of the county’s Mediterranean climate, and olive trees are especially drought tolerant, meaning the lack of consistent rain does not negatively impact them.
“What's really cool about this is it's an opportunity for the tribe to diversify their agricultural crops and grow something that has less water uptake,” said Damian Valdez, olive orchard supervisor. “And it is something that we can grow locally here, instead of importing from other parts of the world.”
In 2020, Pauma Tribal Farms started growing tomatoes, squash, greens, and other produce to provide tribal
members with community supported agriculture (CSA) boxes. It was an effort driven by the increased need to keep tribal members, especially elders, safe from coronavirus.
“When Covid came around, we had a couple elders cruise out and get sick,” said Edward Calac, a tribal member who supervises the vineyard. “It was super scary for anybody to even go to the grocery store, so we started this plan [to grow food for the community].”
Although the CSA effort is relatively new, generations of Pauma Band of Luiseño Indians have been involved with agriculture through growing oranges, avocados, and other crops, Calac added.
What began as a small agricultural initiative has grown into a robust effort to restore traditional foodways and medicine, enhance economic opportunities, and promote environmental sustainability for the tribe.
Last year, the farm produced enough olive oil bottles to distribute to tribal members, and they hope to produce enough to start selling to the general public.
Meanwhile, the vineyards—where varietals including grenache noir, errante noir, and viognier cover 6.5 acres—are also maturing, with the first commercial wine production anticipated in the coming year, pending regulatory approval.
Tribal Health
Pauma Tribal Farms is poised to make a lasting impact on tribal members' health, culture, and economic independence.
Aside from helping to insulate the tribe from the spread of coronavirus at the height of the pandemic, the farm has had other community health impacts.
With its 1.25-mile walking path around the perimeter lined with traditional medicine plants like elderberry trees and aloe, the farm has become a hub for cultural reconnection and health promotion.
Each year, the tribe hosts a 5K walk on the farm, and tribal members are enjoying the organic, flavorful fruits and vegetables.
While commercial strawberries are among the most pesticidecontaminated fruits available in supermarkets, according to the Environmental Working Group, the ones from Pauma are grown using minimal natural fertilizers.
“From eating our food to eating the food from the stores is night and day,” Calac said. “What I see from the tribe is people wanting just to eat better, because it is Pauma food. It's coming from us. It's really prideful having the farm down here.”
Through the CSA program and selling Pauma Tribal Farms’ locally grown whole foods to the casino restaurant, Calac said the tribe also hopes to reduce diabetes rates amongst tribal members.
“There's a high, high rate of bad food and diabetes, so we want to bring this food right here from our land and put it in the casino, and have our elders and our people be able to come and eat what's from the land,” he said.
For Calac and his brother Jezreel Cuero, a member of the La Jolla Band of Luiseño Indians who supervises the produce garden, working on the farm has also had a positive impact on their mental health. Both brothers have recovered from addictions and said reconnecting to the land through farming has inspired them to continue along the path of sobriety.
“I was an alcoholic for a lot of years, so I stepped away from that to figure things out, and then I started my own permaculture garden,” Cuero said. “Had no idea what I was doing, but I just started planting trees, and I'm up to like 40 now.”
Economic Growth and Longevity
Although the farm is currently only providing food to tribal members and the restaurant at Casino Pauma, staff have big plans for what future harvests can mean for the tribe and its economy.
Because tribal governments cannot collect revenue through taxes on land, sales, or income—unlike state, county, and local governments—tribes rely on income from business operations to
From left: Edward Calac, Jezreel Cuero, Adilson Nunes-Brown, and Damian Valdez.
“What I see from the tribe is people wanting just to eat better, because it is Pauma food. It’s coming from us. It’s really prideful having the farm down here.”
— Edward Calac
fund public programs on their reservations.
Historically, research shows casinos are the top driver of economic mobility among tribal nations throughout the United States.
A 2015 paper from researchers at UCLA, San Diego State University, and Taylor Policy Group found gaming has allowed some tribal governments to become fiscally independent. Native nations reinvested gaming revenues into their economies, leading to improved housing quality on reservations, decreased unemployment rates, and an increase of women in the labor force.
When guests travel to reservations to visit casinos, it also significantly increases customers at other local businesses.
A 2024 paper from the Federal Reserve Bank of Minneapolis found that after Covid-19 stay-at-home orders were lifted, there was roughly a 200% increase of foot traffic to businesses near reopened casinos.
Four decades after the Indian Gaming Regulatory Act created the framework allowing casinos on tribal lands, tribes like Pauma are looking for new ways to draw visitors.
“We wanted to do a different economical growth besides the casino and try to diversify our portfolio on different kinds of branches of income,” Calac said.
Someday, he hopes Pauma Tribal Farms will become its own tourist destination.
Last September, the farm hosted Dine in the Vines, a tasting menu that used fruits and vegetables grown on the farm.
Throughout the evening, guests were served five courses, including a smoked rabbit and acorn soup, quail and dandelion greens salad, sumac-braised bison short ribs, and kóšaat páahay, a dessert course comprised of pumpkin crème brûlée, elderberry bread pudding, and fry bread with prickly pear purée. The meal also included a course served with viognier wine produced with grapes from Pauma Tribal Farms by Mia Marie Vineyards in Escondido.
“It was a wonderful night. It was super beautiful,” Calac said. “We just keep getting asked to do it again.”
Currently, the farm distributes 15 orders per week, which include a variety of about six fruits and vegetables. As staff start farming more of the property and the yield of crops continues to increase, they plan to start selling to the local community.
Soon, the tribe will break ground on a convenience store, where surplus fruits and vegetables will be available for sale when it opens in December. Eventually, they hope to open a tasting room where guests can try olive oils and wines produced by the farm.
“I want to see this thing go far, because I want to eventually take this home to my reservation,” Cuero said, adding that he wants to continue “growing knowledge and sharing it with our other communities, trying to push everybody towards that way of life.”
D
Unforgettable Serve
Aged even more Aged
Made with care
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In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and taste created with time and perfected over centuries.
Cava has earned its place among the world’s finest sparkling wines, yet it remains wonderfully versatile. Whether paired with a simple salad, a casual meal or a celebratory toast, Cava brings a touch of elegance to every occasion. What makes Cava de Guarda Superior unique is that it is produced using the traditional method where secondary fermentation occurs in the bottle.
This meticulous process, lasting a minimum of 18 months, is carefully overseen by the D.O. Cava regulatory body, ensuring that each bottle upholds the highest standards of quality and authenticity. Made from organic vineyards that are over 10 years old, Cava de Guarda Superior reveals its craftsmanship with every pour. As the delicate, harmonious bubbles rise to the surface, you can truly appreciate the time and care it took to perfect them!
Similarly, Jamón ConsorcioSerrano is more than just a drycured ham. This exquisite product is made using traditional curing
methods which takes a minimum of 12 months to deliver a delicate and rich flavor. Each production is upheld to the rigorous standards of the Consorcio del Jamón Serrano Español, which ensures that every piece of Jamón ConsorcioSerrano bearing the seal is of exceptional quality. Like Cava, Jamón ConsorcioSerrano is not merely an accompaniment to festive tables; it is a versatile delight that can elevate everyday meals with its complex flavors and delicate texture.
Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. They are not just crafted in Spain; they are perfected by time, offering a taste of excellence that is both accessible and extraordinary. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table.
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Celebrate Earth Day with these fresh & earthy activities and recipes!
ACTIVITY
Planting for a Flower Feast
Did you know there are flowers that you can eat? Including edible flowers in your food is not only tasty, but also makes for a beautiful dish!
LET’S GET STARTED:
LET’S GATHER: fork
• watering can
• bucket of finished, finely sifted compost
• seeds for edible flowers such as:
• nasturtium
• calendula/marigold
• bachelor’s button/ cornflower
• violas
• borage
Tip
1. Clear a space in your garden you’d like to fill with edible flowers. Make sure it’s a spot that gets plenty of sunlight. You might choose to plant your flowers along the edges of your vegetable beds or around the perimeter of your garden.
2. Prepare the soil in this area by watering, digging, and adding finished, finely sifted compost until the soil is loose and crumbly.
3. Scatter the seeds, following the instructions on the seed packets to know how deep and far apart to plant them.
Many edible flowers are also “reseeding annuals,” which means they will grow, drop their seeds, and then grow again in the same spot, year after year. So if you want them to come back, don’t eat all of them! Make sure you select a place that you’re ready to dedicate to these flowers for a long time.
4. Cover your seeds with soil. Water regularly and watch your Flower Feast grow!
5. Once your flowers are blooming, you can pick them, wash them, and sprinkle the petals or entire flowers on top of salads or salsas. You can even add them into drinks to make them more beautiful and tasty!
Dig in, explore the garden, and have fun indoors and out with fifty easy-to-follow activity cards
Illustration adapted from Kids’ Garden (Barefoot Books), written by Whitney Cohen and illustrated by Roberta Arenson
LET’S EAT
Sweet ‘n’ Refreshing Fruit Smoothie
You’ll Need: • blender or food processor • 4–6 ice cubes
• 1 cup sliced fruit such as mango, strawberries or banana
• 2 tbsp sweetened condensed milk or coconut cream
• ½ cup milk or coconut milk* • sweetener like honey (optional)
*or milk alternative of your choice
1
2 With an adult, place all ingredients in a blender or food processor. Blend ingredients until smooth.
3 4
5 If you want, add a sweetener like honey. Pour blended smoothie into a glass.
Enjoy!
Can You Find It?
50+ hands-on activities divided into 5 categories to teach children about crafts, food, games, festivals, and ways of helping others around the world.
www.barefootbooks.com/global-kids-deck
Are any tropical fruits like dragon fruit, jackfruit, soursop, star fruit, lychee, or passion fruit sold near where you live? Pick up one new fruit next time you go to the market. How does it smell? How does it feel in your hands? Would you like to try it?
Are you passionate about children’s books that prioritize diversity, encourage critical thinking, and teach kids to protect the planet? Learn more about becoming a Barefoot Books Community Bookseller! Visit barefootbooks.com/cb.
Illustration adapted from Global Kids (Barefoot Books), written Homa Sabet Tavangar and illustrated by Sophie Fatus
Adult Helper Needed!
GROW
From Seed to Soil
What to propagate in spring for summer harvest
BY KENISE ADAMS
As the days of spring grow longer, it’s time to start thinking about what crops you’ll plant in your summer garden. I’ve always been thrilled by the idea of growing something from seed, nurturing it from the ground up, and reaping the rewards in the warm months ahead.
This year, I’m especially excited to share these top five picks for spring planting: melons, okra, cucumbers, marigolds, and sunflowers. Each of these plants has unique charms and growing quirks, making them perfect candidates for a thriving garden in zones 9 and 10.
To help bring these ideas to life, Brijette Peña, founder of the San Diego Seed Company, shares invaluable tips and insight into growing these crops locally. Choosing the right seeds for your Southern California garden can feel like a delightful challenge, but with guidance from experts like Peña and local gardening communities, you’ll be on your way to sowing success.
Whether you’re growing melons, okra, cucumbers, marigolds, or sunflowers, these plants bring both beauty and bounty to your garden. When you’re ready to get started, check out San Diego Seed Company for regionally adapted seeds that can help improve crop yields and produce better-quality fruits and vegetables for San Diego. From resilient vegetables to vibrant flowers, start with these tips and refer to seed packets for everything you need to know to start these plants this spring and enjoy a beautiful, productive garden this summer.
There’s nothing more rewarding than watching your garden grow, one seed at a time.
Melons
A SWEET HARVEST
Melon seeds are easy to plant and thrive in warm soil. For success, sow your melon seeds in full sun and water regularly to ensure healthy growth. These heat-seeking plants will flourish in rising temperatures.
Peña recommends starting melons in early spring when the soil warms up, especially in growing zones 9 and 10 with long summers. She also emphasizes the importance of mulching around the plants to reduce water evaporation and keep moisture in the soil. “Melons require steady watering, but avoid overhead watering, which can lead to disease,” she notes. Keep an eye on the tendrils near the melon—a sign that your crop is nearing its sweet spot for harvest.
THRIVES IN HEAT
Okra
Known for its resilience, okra grows tall and strong in hot summer months when most crops are wilting. You’ll love watching the plants bloom with stunning flowers, followed by the green, edible pods that are delicious in everything from gumbos to pickles or even as a natural gluten-free thickening agent.
Peña says, “Okra needs full sun and well-drained soil, and it’s incredibly lowmaintenance.” Plant seeds directly in the ground, spacing them out for tall, sturdy plants. Look to harvest the pods before they become fibrous and enjoy nutritious okra all season long.
“Although okra can be an acquired taste for some, we find that its resilience and ability to grow in the hostile and hot summer and fall seasons of zones 9 and 10 is a redeeming quality,” notes Peña.
Marigolds
CRAVEWORTHY COOL CRUNCH
Cucumbers
Whether you prefer them for pickling, as a snack, or in salads, cucumbers are a must-have in any garden. Peña suggests planting cucumber seeds when the soil has warmed up, as they need plenty of heat to thrive. The key to a bountiful crop is regular watering and choosing the right variety for your needs— whether it’s a small pickling cucumber or a larger slicing variety.
“For best results, plant cucumbers on a trellis,” she advises. “This saves space and keeps the fruit off the ground, reducing the chance of disease.” Cucumbers are also a great way to teach kids about gardening: They’re easy to grow and offer quick rewards. Planting cucumbers in spring will ensure a steady harvest throughout the summer.
BEAUTY AND PROTECTION
These cheery blooms work as natural pest deterrents because they keep aphids and other unwanted insects away from your crops, making them an excellent companion plant for your vegetable garden.
Peña recommends planting marigolds in well-drained soil with plenty of sun. They’re easy to start from seed and grow quickly, providing color and protection in no time. The best part? At the end of the season, you can collect seeds from your plants and replant them next year. A garden full of vibrant marigolds will add beauty and function to your space.
Sunflowers
BRIGHTEN YOUR GARDEN
There’s nothing more iconic than a sunflower reaching toward the sky every spring. Whether you’re growing them for cut flowers, for pollinators, or to harvest the seeds, sunflowers are a must for any spring garden.
Growing sunflowers is straightforward: Sow seeds directly in the garden once the last frost has passed. They love the sun and grow quickly, often reaching impressive heights. “Sunflowers are great for attracting birds and pollinators, but you’ll also get to enjoy the seeds yourself when the heads mature,” Peña says.
Harvest sunflowers before the birds do and you can enjoy homegrown sunflower seeds all year long.
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Open for tasting and sales Saturdays & Sundays 11–5 910 Gem Lane, Ramona, CA chuparosavineyards.com
Spring Superfoods
BY DR. SABRINA A. FALQUIER
PHOTOGRAPHY BY JEN LO
Ifind this time of year renewing—for the Earth, our bodies, and our outlook on how we want to nourish ourselves. What foods do you desire for yourself and your health, without the pressures from outside sources? How do you decide what to put at the end of your fingers, fork, or spoon? How do you lean into choosing something that will nurture you with nutrients that help your body heal from daily and longterm damage, rather than being pulled towards the ever-present, hyper-palatable, ultra-processed food-like substances? Here’s one idea: Try thinking much larger than the immediate moment and beyond ourselves. You are part of something greater, and by eating something closer to the way nature intended you are choosing to connect to the Earth, the season, the farmer, and their family. In as little as two weeks of eating fewer ultra-processed foods, most people experience physical health improvements like less bloating and body aches while also feeling more emotionally regulated and grounded. Within just three months, you can begin to see evidence of changes in blood work like your cholesterol panel, especially triglycerides. With that—and grace—in mind, I hope you are inspired to enjoy what is growing close to you this spring.
Bon appétit. D
Disclaimer: This article is for informational purposes only and should not replace recommendations given by your medical team.
The gentle springtime sun yields an incredible variety of tender lettuces such as butter, red leaf, mesclun, oak leaf, and romaine. They are each flavorful in their own right and pair best with a simple citrus vinaigrette topped with minced chives.
Spring gives us copious herb varieties like chives, cilantro, parsley, dill, and tarragon. Herbs have been used culinarily and medicinally for centuries and are easily grown in pots on a windowsill or outdoors. Filled with antioxidants, vitamins, and phytochemicals, they encourage us to eat more greens and are a delicious way to reduce salt in our foods. Use herbs in simple green sauces to add fresh flavor to beans, proteins, and whole grains. You can also do a quick chop and add to an easy homemade dressing.
A member of the legume family—which includes plants that bear their fruit inside a pod, such as black beans, garbanzo beans, peanuts, and lentils—yellow or green beans are a fabulous source of plant-based protein and fiber. Fiber-filled foods help you feel full faster and are good for digestive health and for lowering blood sugar and LDL cholesterol (the bad cholesterol). Steam, sauté, or quickly blanch for a simple spring meal. I suggest tossing them with an herbaceous green sauce like pesto then topping with burrata cheese for what seems like an indulgent meal or side dish.
Spring is prime season for strawberries. They are at their peak of concentrated taste and often red all the way through, which translates to sweeter and more flavorful strawberries. Like all berries, strawberries are a powerful antioxidant and rich in vitamin C. Rinse right before enjoying. Eat raw or make into a fruit leather or a quick jam with no need for added ingredients.
STRAWBERRIES GREEN BEANS
ASPARAGUS
When I see asparagus at the farmers’ market, I know spring is truly springing! Asparagus spears literally shoot up from the ground and are harvested before they begin developing branches or leaves. Each spear is loaded with fiber, vitamins, and antioxidants. Use your hands to break off the woody end; where the spear easily cracks is the demarcation. Steam, blanch, or roast. Drizzle honey on the tips before roasting to add an unexpected deliciousness to this spring delicacy.
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All natural pork, beef and lamb raised sustainably and humanely by a community of more than 600 independent family farmers and ranchers to produce the highest quality meat.
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No antibiotics or added hormones—EVER
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Raised outdoors and in deeply bedded pens
100% vegetarian feeds
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