Edible San Diego Homegrown Summer 2021 Issue 62

NO. 62 SUMMER 2021 LIMITED EDITION

edible

EAT • DRINK • READ • GROW

SAN DIEGO

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HOMEGROWN CHEF’S TALE OF SUMMER • TWO FARMERS AND A SANDWICH • THE COOLEST TREATS SERVING SAN DIEGO COUNTY | MEMBER OF EDIBLE COMMUNITIES | EDIBLESANDIEGO.COM

At Specialty Produce, we believe that the value of food goes beyond the price tag and nutrition label. Food has the power to heal, comfort, delight, nourish, and unite us at our table. In our hands, at the tip of our fork, is a taste of tradition, a helping of history, a slice of life from different corners of the globe, which is why we not only package and sell produce—we unpack and share its stories.

With us, shopping is not a chore—it’s an interactive experience. Like dining at your local go-to restaurant, you can ask our knowledgeable staff for recommendations as you peruse our high-quality selection. We bring it all to the table—from classics to curiosities, apples to zapote—and we encourage substitutions, so don’t be afraid to swap your standard avocado

for a Puebla (which, believe it or not, has edible skin!).

Explore our warehouse to find fresh organics and farmers’ market novelties, daily staples like nuts and grains, and even high-end provisions like charcuterie, imported cheeses, salts, and dried peppers. Support local farms, discover neighborhood artisan vendors, and shop among your city’s chefs in a clean, socially distanced environment where safety protocols exceed minimum requirements to ensure the health and happiness of our customers and staff.

If you’re craving more, simply scan the QR code of our featured produce items to get all the juicy details in the Specialty Produce App—traditional uses, folklore, flavor profiles, pairings, recipe

inspiration—or venture through our in-house Fruit and Vegetable Museum to indulge in the rich history and culture of your favorite foods.

home cooks. With a wealth of knowledge and a foraging spirit, we always have something fresh for you to sink your teeth into!

Branch out beyond generic grocery aisles that narrowly frame our culinary vision. Step outside the florescent lights that only showcase the monotony of mainstream agriculture and leave us blind to the vast variety that our world has to offer. As innovators in the industry, Specialty Produce is always willing to take risks on new products that are outside the ordinary (like selling Sumo Citrus before it was trendy!).

Variety is key to sustainability, which is why we educate around what we eat, and encourage diversity for our planet and our plate.

We welcome you to our culinary community of farmers, researchers, chefs, foodies, and

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Summer 2021

CONTENTS

Issue 62

IN T HIS ISSUE DE PARTMENTS

4 Publisher’s Note LI VING LOCAL

6 Hot Dish: Yes, Farm-to-Table Is Still a Thing 7 Liquid Assets: From Seeds to Sips E AT ING WELL

8 A Chef’s Tale of Summer in San Diego LOC AL ATTRACTIONS

28 Local Markets Guide TAK E AWAY

30 The Coolest Treats in San Diego F E AT URES

12 Two Farmers and a Sandwich 20 The Birds & The Beef WHAT TO LOOK FOR O N ED I BLESA N D I EG O. CO M R E AD

• • • • •

Summer Brunches The Story of Water in Southern California In Season Spotlight: Stone Fruits Market Explorer at the Mighty Bin New Summer Recipes

LI ST E N

Living Local Podcast WAT C H

• • • • •

Sweet and Savory Melon Noodle Salad Charred Sweet Pepper and Corn Salad Watermelon Limeade End-of-Summer Cucumber and Melon Salad How to Make a Marinade

The splendor of viewing ranunculus in full bloom at the Flower Fields at Carlsbad Ranch.

T H I S IMAGE

Ice cream, you scream, we all scream for darling, locally crafted ice cream tacos from Little Fox Cups + Cones. Find these and all the cool treats in San Diego on page 30.

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HANNAH MILLS

ON T HE COVER

Woof ‘n Rose Winery RAMONA VALLEY

Specializing in red wines made only from estate grown and other Ramona Valley grapes.

National and international award-winning wine.

Tasting veranda open Sat. and Sun. and by appointment. marilyn@woofnrose.com 760-788-4818 woofnrose.com

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Publisher’s Note |

Homegrown We have the world to live in on the condition that we will take good care of it. And to take good care of it, we have to know it. And to know it and to be willing to take care of it, we have to love it.

—Wendell Berry Katie Stokes in the kitchen of Sand n’ Straw Community Farm.

elcome home to the new issue of Edible San Diego’s quarterly magazine.

We invite you to join us in celebrating the abundance of summer in San Diego County. As is our speciality, we focus on growing food close to where we live, work, and play. The four seasons of growing that we enjoy in Southern California explain why farmers’ markets and CSAs have so much to offer us all year.

Have you visited a farm recently, or do you have a farm dating back one or two generations in your family?

In this issue, we dive into local farms, the amazing people that know how to marshall the miracles of soil, air, and water to grow food, and some easy ways to enjoy it. Fasten your seatbelts for a sampling of restaurant menu items—solid and liquid—featuring locally grown ingredients courtesy of Michelle Stansbury. Guest food editor Chistina Ng guides us through some of the region’s and the season’s tastiest local fare. And Ryan Rizzuto’s tale of two farmers provides inspiration and a mouthwatering, plant-forward summer recipe. Lastly, looking forward to some fun in the sun, we offer a guide to the most refreshing, coolest treats around.

Something we’re super excited about: One of the Covid pivots of the community of Edible publications around the US and Canada was to start weekly Zoom meetings to compare notes and encourage each other. Perhaps the biggest outcome thus far is here in your hands—a special editorial section of thematic works commissioned collectively to be shared in print only over the next year. For summer, we present a surprising and encouraging take on how to feed people protein in ways that actually enhance the quality of soils, water, and biological diversity.

Far more than a dwelling, home for us at Edible San Diego has everything to do with how interconnected all life is. At every level from the personal to the global, how much we care about and care for ourselves and each other is the ultimate measure of wellness.

There’s always more to learn and to share, and for that, you can count on us.

Here’s to a happy, healthy summer!

Katie Stokes Publisher, Edible San Diego

This magazine is made possible thanks to Edible San Diego members, subscribers, and advertisers.

Join today at ediblesandiego.com.

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Living Local |

Hot Dish

Yes, Farm-to-Table Is Still a Thing

BY MICHELLE STANSBURY

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ocal restaurants are celebrating our neighboring farmers and gardeners by showcasing the incredible food grown from San Diego soil on their seasonal menus. Here are a few dishes to seek out in the North County coastal area.

J.R. Organics + Piper The new Seabird Resort in Oceanside hosts a farm-to-table restaurant, Piper, where chef Kurtis Habecker sources from local growers. His scarpinocc with handmade farmer cheese uses field peas from J.R. Organics and tarragon from Pearson’s Gardens & Herb Farm. The unique shape of this stuffed pasta catches sauce in the folds and the top dimple holds the stray peas.

Campfire uses tepary beans from Rio Del Rey on every seasonal menu change. In a recent iteration, the whole beans were soaked overnight and braised the next day with herbs, then served with oak-grilled endive dressed in a shiso vinaigrette, smoky date jam, and puffed grains.

Mountain Meadow Mushrooms + Union Kitchen & Tap Encinitas Chef Daniel England of Union Kitchen & Tap Encinitas sources from local grower Mountain Meadow Mushrooms in Escondido for his roasted mushroom flatbread. The crispy flatbread is topped with béchamel, mozzarella, fried sage, garlic chips, and truffle salt, along with signature mushrooms.

Above: Heirloom tepary beans from Rio Del Rey in a seasonal special at Campfire in Carlsbad. Left: Roasted mushroom flatbread from Union Kitchen & Tap Encinitas.

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C O U RT E S Y U N I O N K I TC H E N & TA P E N C I N I TA S ; D E V I N C A STA Ñ E DA

Rio Del Rey Heirloom Beans + Campfire

Liquid Assets From Seeds to Sips

BY MICHELLE STANSBURY

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he bounty of San Diego growers is expressed in locally crafted drinks that flaunt the flavors of the region in every sip.

Girl & Dug Farm + AVANT at Rancho Bernardo Inn AVANT at Rancho Bernardo Inn has a rotating seasonal cocktail menu with specialties like the Dandy Shandy featuring dandelions from Girl & Dug Farm in San Marcos. Jason Sorge, the mixologist at AVANT, infuses gin with the dandelions and combines it with a subtle lavender honey syrup and soda water for a refreshing remedy.

Schaner Farms + Saint Archer Brewing Company Fresh lemons and oranges from Schaner Farms are the inspiration for Saint Archer Brewing Company’s new White Sangria sour beer. All of the grain used to make the beer will be donated back to Schaner Farms to feed their livestock.

Om Mushroom + The Plot The Overachiever Latte at The Plot in Oceanside is made with cordyceps (a type of medicinal mushroom) from Carlsbad’s Om Mushroom, which gives natural energy even without the espresso. The mushrooms are combined with frothy oat milk, agave, and molasses.

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Eating Well |

A Chef’s Tale of Summer in San Diego Local chef, sustainable food advocate, and this issue’s guest food editor shares three simple recipes to highlight seasonal essentials

BY CHRISTINA NG | ILLUSTRATIONS BY LULU YUEMING QU

C

ooking seasonally in San Diego is a genuine treat, as it gives the cook a wide array of beautiful ingredients to choose from, year-round. Whether derived from the fertile hills and valleys, or the vast stretches of the sea, quality ingredients are best eaten when prepared simply and allowed to shine. Summertime is an especially exciting time to get into the kitchen as annual ingredients come back into the limelight.

White sea bass is a seasonal treasure in the summer months. Their core population is thought to center near Baja California, and they are fished in the shallow waters off the Baja coast. A mild flavor and a nice firm texture make this fish a wonderful option for many cooking preparations—but none may be as easy and satisfying as al cartoccio, which entails cooking it in a parcel.

When it comes to seasonality in seafood, look no further than the Tuna Harbor Dockside Market (open every Saturday). The fishermen here have their fingers on the pulse of the ocean and have the best insight on the freshest catch. When you shop the market, you’ll likely see one of my favorite fishers, Jordyn Kastlunger, hard at work keeping the spirit of sustainable seafood alive. A thirdgeneration commercial fisher, Kastlunger uses her knowledge and experience to build community in food with her participation in various organizations and initiatives including Slow Food Urban San Diego, the Local Catch Network, and the Fishful Future Project.

Summer squash is a delightful gem that grows abundantly under the San Diego sun. Whether harvested from a backyard garden or found at your local farmers’ market, summer squash is versatile and is often served grilled or roasted. We’re taking an al fresco approach by shaving the squash into a beautiful and refreshing salad. Choose a firm, vibrant varietal like gold bar or Romanesco zucchini for the tastiest results.

Green tomatoes are a great summer option from the farmers’ market and are sure to bring a tangy pop to your palate. Technically an unripe fruit, the green tomato showcases some of the best qualities. Loaded with vitamin C and potassium, green tomatoes are also a primary dietary source of lycopene, which helps prevent cancer and heart disease. Their crispness in flavor and texture adds to this Spanish-influenced recipe for Salmorejo Verde (see page 10).

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S H AV E D S U M M E R S Q UA S H S A L A D Serves 2

3–4 summer squash (gold bar, Romanesco zucchini, or black beauty) 1 teaspoon red wine vinegar 1 lemon, juice and zest 1 tablespoon honey 4 tablespoons extra-virgin olive oil ¼ teaspoon salt 2 tablespoons basil leaves, chiffonade Fresh cracked black pepper Shaved Parmesan (optional) Using a mandoline or sharp knife, shave the squash, creating long ribbons.

In a small bowl, whisk together vinegar, lemon juice and zest, honey, olive oil, and salt.

Arrange squash ribbons on a plate, standing up on skin sides. Sprinkle basil chiffonade and dressing over the squash. Finish with fresh cracked black pepper and fresh shaved Parmesan if desired.

W H I T E S E A B A S S A L C A RT O C C I O Serves 2

2 6–8 ounce portions white sea bass

Preheat oven or grill to 375°.

Place one portion in the center of a sheet of parchment paper. Add 1 garlic clove, 1 thyme sprig, 2 teaspoons olive oil, and 3 slices of lemon on top of the portion.

Gather the lengthwise sides of the paper together and fold over three times. Next, fold over the sides twice and tuck the end under the center of the parcel.

You should have an enclosed parcel. Repeat for the second portion of fish.

Sprinkle salt and pepper on each side of the white sea bass portions.

Place fish on a baking pan and cook until fish is opaque and cooked through, 16 to 19 minutes.

¼ teaspoon salt 2 pinches black pepper 2 cloves garlic 2 sprigs thyme 4 teaspoons extra-virgin olive oil, divided 1 lemon, sliced

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Eating Well | SALMOREJO VERDE Serves 2 to 4

⅓ cup + 2 tablespoons extravirgin olive oil, divided 1 pound green tomatoes, cored and quartered 1 teaspoon salt, divided 1 clove garlic 3 slices bread, crusts removed, cubed 1 tablespoon apple cider vinegar 1 teaspoon honey Fresh cracked black pepper Heat sauté pan on medium heat and add 2 tablespoons olive oil. Sauté green tomatoes until slightly tender, 3 to 5 minutes.

Season with ½ teaspoon of salt.

Add sautéed green tomatoes, garlic, bread cubes, vinegar, and honey to a blender. Pulse contents in a blender until consistency is nearly smooth.

Set the blender to keep running while drizzling in ⅓ cup olive oil and blend until glossy and smooth, 1 to 2 minutes. Season with remaining salt and finish with fresh cracked black pepper.

A San Diego transplant by way of San Francisco, Christina Ng is a personal chef and food educator rooted in supporting local farms and California growers at every meal served. A food science graduate of University of California, Davis, she has worked in various arenas of the food service industry including grocery retail, catering, hospitality, and corporate kitchen positions. Today, she draws on all of those experiences to drive her events and classes across San Diego County. You can follow her work on Instagram at @chinitaspies.

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| Partner Content

Foodpreneur Profile

Jessica Bell, the Maker of reVessel

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hat do you do when you struggle to find sustainable food storage solutions? If you’re Jessica Bell, founder of reVessel, you realize other people have the same issues and create a solution.

What was the motivation for starting reVessel?

To create change, we have to let go of what is familiar—for me, it was cheap, processed convenience food and finding a better way to eat food that fueled my busy life. As a high-level gymnast, eating whatever fast food I wanted seemed to work out OK because chronic inflammation is not easily seen on the outside. I was disconnected from intrinsic health and longevity while mine was quickly failing. With multiple chronic diseases, I entered motherhood burdened by exposure to the 80,000+ toxins in our environment and I had no defense because I failed to protect my body with the medicine that is inherent in real, nutrientdense food. I did not want to be a hostage to pharmaceuticals and simply wanted an alternative to the fast convenience food that we had been sold in the Standard American Diet. My literal lifesaver was the return to real, organic ingredients and eliminating exposure to toxins, over 12,000 of which are found in food packaging that can migrate into our bodies and cause long-term damage. Like so many with unexplainable illness, I realized I was far from alone in the health journey—and like me, so many others needed a more convenient way to pack up good food, as carrying glass was heavy and fragile and plastic and takeout food packaging only undermined the recovery.

In addition to your products, what other steps do you take to support a sustainable food system? reVessel is a company that sees the immense opportunity to use food as a vehicle for good. We connect industries, economic systems, like conscious capitalism, to human and planetary health. With all stakeholders considered, we aim to support a circular economy in how food is consumed both from the home and outside of the home by partnering with restaurants to replace disposable containers that contain hidden toxins, deplete natural resources, and leave behind a damaged environment. Food waste is another big factor. When consumers can easily pack real food and preserve it easily, less food goes to waste. reVessel supports the tradition of food preparation and offers some easy-to-follow recipes and videos to inspire. And finally, as part of our give back, we support farmers in breaking dependence on toxic chemicals to grow healthier, more nutrient-dense food.

What is your go-to dish when cooking for your family?

I have a few tricks up my sleeve to make dinner really efficient. I am typically soaking beans for a night of Tuscan white bean soup with garlic and rosemary. When making this dish, I usually have enough for a second meal to freeze in reVessel’s 8-cup storage container. I have also been loving the tamale bake from our recipe catalog. It tastes as good as a traditional tamale, but it’s fun and easy to make into a casserole—and it’s a serious crowd-pleaser.

YOUR FOOD. ANYWHERE. revessel.com

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Two Farmers and a Sandwich

The extraordinary story of how two people from very different places converge in San Diego County to grow food and community S T O RY, P H O T O G R A P H Y, A N D R E C I P E BY RYA N R I Z Z U T O

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ukama in Shona, a native language of Zimbabwe, means “relationships”—it’s what local farmer Tina Chitura says is at the root of all her work. Nestled in the quaint town of Ramona sits Hukama Produce, a four-acre plot of land leased by Chitura and her husband Alex.

Chitura, her husband, and her three children emigrated from Zimbabwe to the United States in 2005. “In my country, things were really bad at

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that time. The economy was bad and my kids were ready for college and they could not do it in Africa. I decided to move,” Chitura explains. The Chituras settled just outside of Philadelphia in West Chester, Pennsylvania, where they lived for two years before moving to San Diego in 2007.

Once in San Diego, Chitura reconnected with her sister Idzai Mubaiwa who had

C O U RT E S Y T I N A C H I T U R A

Opposite: Tina Chitura at Hakuma Produce in Ramona. Top left: Bambara beans grown by Chitura. Bottom left: The Chituras at their wedding. Right: Happy lettuce grows in soil enriched with Mindful Mushrooms substrate.

been receiving agricultural training from the International Rescue Committee (IRC). A lover of gardening herself, Chitura joined the IRC weekly trainings to learn how to build raised beds, tend to an organic urban garden, and bring the final products to market. Together the two sisters opened African Sisters Produce to bring sustainable and unique produce to San Diego.

Chitura found the plot where she still farms today in 2013 by knocking on neighbors’ doors in Ramona until she found a willing landowner who allowed her to till the land and use his water to grow her produce. Soon after, Chitura began to speckle the landscape with varieties of Zimbabwean collard greens, maize, zucchini, okra, carrots, and kale.

“I just don’t like to eat things from the store, that’s my thing.

Even here [San Diego] I could not even buy a tomato until I grew my own tomato,” Chitura says.

Her dedication to sustainable and pesticide-free farming requires significant labor. Chitura starts her days at 5am, leaves the house by 6, and is at the facility where she picks up her compost when they open their doors at 7. She is a one-woman show, sowing the land, shoveling and laying down compost, trapping pesky gophers, planting her vegetables, weeding, harvesting, and

cleaning all her produce by herself. Occasionally three of her grandchildren will visit the farm and compete to race cabbages to the harvest bin the fastest, and her husband lends his support when he’s not off at art shows showcasing his stone and wooden sculptures of African safari animals.

Chitura prides herself on planting a mix of local and southeast African produce for her clients to enjoy. She recently grew Bambara beans, a popular variety of Zimbabwean groundnut that grew surprisingly well in Ramona, a microclimate that she says reminds her of her home village near Bulawayo.

“People grow a lot back home, but they use fertilizer and that is what I cannot stand. I try to educate them on not putting fertilizer but they won’t listen. So I grew corn and I didn’t use fertilizer and it grew small, but they tasted it and said it was so good,” Chitura recounts, having grown produce organically since she began farming in 2013.

The sister duo doesn’t need to convince customers of the quality of their produce. African Sisters Produce at the Hillcrest farmers’ market is frequently bustling with regulars choosing bunches of kale, carrots, and okra. Chitura or her sister will happily explain their favorite recipes to customers: One of theirs is sautéed tender SUMMER 2021 |

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Spring Forward Let the flowers bloom while you grab a spoon

!

Everyday Peruvian Q’ero is here for you in many ways.

Our streamlined menu and service style offer our most popular dishes of the past 20 years.

Let’s create intimate gatherings in your home with a series of customizable catering menus.

We will begin offering Everyday Peruvian cooking classes for small groups in the privacy of your home as of June.

We look forward to welcoming you with a warm heart and open arms.

Open Tue thru Sat (closed Sun & Mon) Please visit website for hours of operation.

564 S Coast Hwy 101, Encinitas • (760) 753-9050 • qerorestaurant.com #quieroqero 14

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Blue oyster mushroom clusters from Mindful Mushrooms.

pumpkin leaves with green onions creamed with peanut butter, a Zimbabwean specialty reminiscent of creamed spinach.

After the market, which is open Sundays from 8am to 2pm, Chitura aches from her long week on the farm. “I’ve taken my chair several times and I’ve never sat down, I’m standing all day. I get back to the farm at 5pm and I’m so worn out,” she shares.

“When you’re doing what you love to do, even if I’m in pain, I consider the pain a good pain.”

Mindful Mushrooms A few tents down from African Sisters Produce, Ivo Fedak lets the beauty and variety of his Mindful Mushrooms speak for themselves. Chitura and Fedak have a friendly arrangement: Chitura takes excess spent mushroom substrate that is Fedak’s waste and upcycles it to enrich the soil on her farm in Ramona.

Fedak grows some of San Diego’s most prized mushrooms.

Each week Mindful Mushrooms produces 500 pounds of mushrooms that range from their most popular lion’s mane mushrooms to hearty chestnut and blue oyster varieties.

A funghi aficionado since the age of 14, Fedak spent his summers inspired by generations of Dutch mushroom growers just outside of his hometown of Kiel, Germany. In high school he grew mushrooms out of a makeshift pressure cooker under his girlfriend’s bed before turning his passion into a career in his late twenties.

Following years in the cannabis and real estate industries, Fedak was ready for a change. On a trip back to the forests of

Germany to clear his mind and focus on his future, Fedak was so captivated by the myriad local wild mushrooms growing in deep shades of purple and green that he decided to grow his own exotic mushroom varieties.

Once he returned to San Diego, Fedak went from growing in his uncle’s crawlspace to a four-by-eight-foot tent in his garage, which led to expanding his operation to a warehouse.

In 2018, he retrofitted a warehouse in Spring Valley to support the various phases of mushroom growth, from making the substrate and grain spawns to inoculating and fruiting. He sold his first batch of Mindful Mushrooms to local restaurateurs Davin and Jessica Waite for use in their vegan restaurant menu at The Plot in Oceanside. Fedak’s mushrooms can be found in their “crab” sushi rolls—they also use the stems in their housemade dashi.

Impressed by the quality of the mushrooms they had received from Mindful Mushrooms, chef Waite spread the word to others in the San Diego culinary industry.

“Then we started hitting the farmers’ markets...it really blew up to the point that we were selling up to 100 pounds of mushrooms per market,” Fedak shares. “People now give me death threats if I don’t show up.”

With the success from other farmers’ markets and direct sales to chefs in the area, Mindful Mushrooms reached the production capacity of their Spring Valley facility at the end of last year.

Construction is under way on a new facility that will allow for the production of 1,800 pounds of mushrooms per week and the addition of the La Jolla farmers’ market.

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“There is always a learning experience, especially when you start scaling higher and higher and higher. Now I’m making 15,000 pounds of substrate and 400 bags of grain—I’ve got to do it to support the construction of the new place,” Fedak explains.

The star of Mindful Mushrooms’ production is the lion’s mane variety; it is especially popular in the vegan community for its meat-like texture and its versatility in recipes such as vegan crab cakes or BBQ Pulled Lion’s Mane with Slaw (see recipe opposite).

“It excites me. It makes me happy to see someone proud of something they cooked with something that I made. That’s why I do it,” Fedak emphasizes.

Fedak plans to keep his existing warehouse to solely grow the lion’s mane variety and to dehydrate and pulverize it into medicinal mushroom powder, which is said to have neurotropic benefits.

Following a challenging year of market and restaurant closures, which reduced his profits and threatened the expansion of his business, Fedak is optimistic of what the future holds for Mindful Mushrooms. New restaurants are opening, and menus will need to be inventive in order to attract guests. He believes that his unique mushroom varieties can inspire new dishes.

Fedak aims to grow an environmentally responsible business built from a diverse team of employees. All of the bags used for Mindful Mushrooms’ production are compostable, and mushroom waste actually helps decompose trash at a faster rate.

Some varieties of mushrooms, such as the blue oyster that he grows, even eat plastics.

At your next visit to the Hillcrest farmers’ market, enjoy the bounties of Mindful Mushrooms and Hukama Produce. After all, supporting our local food system is all about building hukama.

To keep up with Chitura’s and Fedak’s produce, look for @africansistersproduce and@mindful_mushrooms on Instagram.

Ryan Rizzuto is a chef, entrepreneur, and event curator in San Diego. You can taste his work at his soul food pop-up Southside Biscuits, or at local nonprofit Kitchens for Good. Chef Rizzuto was recently nationally recognized as a 2020 Food Hero by Edible Communities and Niman Ranch for his Covid-19-related hunger relief operations at Kitchens for Good. Follow him on Instagram at @chefryanrizzuto and his soul food and public events at @southsidebiscuits.

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B B Q P U L L E D L I O N ’ S M A N E W I T H S E A S O N E D S L AW Recipe courtesy of chef Ryan Rizzuto Serves 4

1 pound Mindful Mushrooms lion’s mane mushrooms

Preheat oven to 350°. Shred lion’s mane mushrooms by hand into ¼-inch strips. Coat with olive oil, salt, and pepper, and bake on a baking sheet for 40 minutes.

1 tablespoon olive oil 1 teaspoon salt

While the mushrooms are in the oven, build the slaw in a medium bowl by combining cabbage, carrots, mayo, Old Bay, hot sauce, and lemon juice. Taste, then adjust for salt and pepper. Keep chilled until ready to assemble.

10 grinds black pepper ¾ cup barbecue sauce, your favorite brand 4 cups shredded Hukama Produce cabbage (about half a cabbage) 1 cup shredded Hukama Produce carrots (about 4 carrots)

Warm barbecue sauce in a medium saucepan over low heat, add cooked mushrooms, and simmer for 5 minutes until warmed through.

¾ cup vegan mayo, or regular 1 tablespoon Old Bay seasoning 3 shakes Crystal hot sauce

Slice your bread rolls and build the sandwich with BBQ pulled mushrooms, slaw, and pickles.

Enjoy with a glass of sweet tea or a stiff Southern cocktail.

1 tablespoon lemon juice Salt and pepper to taste 4 bread rolls (Get creative here with your favorite carb: Hawaiian roll, buttermilk biscuit, brioche bun, sourdough, sandwich bread, etc. I chose a biscuit.) ½ cup bread-and-butter pickles

The star of Mindful Mushrooms’ production is the lion’s mane variety; it is especially popular in the vegan community for its meat-like texture and its versatility in recipes such as vegan crab cakes or BBQ Pulled Lion’s Mane with Slaw.

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| Partner Content

All in the Family Ethical Ranching

C

arrisito Ranch is a family-owned and operated cattle ranch in the Santa Ysabel Valley.

Cattle ranching in Southern California is no easy feat, but the Moretti family has cared for and ranched the land for four generations and will continue to provide quality beef for years to come. We catch up with Rowlynda Moretti to learn more about Carrisito Ranch, their high-quality products, and the ranching lifestyle.

Care to share about the history and motivation behind Carrisito Ranch?

Four generations ago, Felix and Ernesta Moretti came to the United States from Switzerland and started the ranch as a dairy.

It later changed to a calf-cow operation, and they began raising beef cattle. In Swiss-Italian, Carrisito means “pleasant place.”

We all work hard to ensure that our family tradition carries on and can be passed on from generation to generation. Cattle ranching is a legacy, and we work as cowboys and cowgirls to honor this legacy and facilitate its continuation. We enjoy providing consumers with local and natural products. We strive to provide our customers with the best product possible while also providing our cattle with the best life possible. We must say that here in sunny Southern California, we do indeed have “happy cows.” We encourage people to know where their food comes from and, above all else, to eat beef.

Tell us a little bit about what makes your ranch unique.

Some say we’re old-fashioned, and maybe we are, but we believe in providing quality meats without antibiotics, hormones, or chemicals. We’re doing things much the same way as our family always has. We’re family-owned and operated and have been for four generations. We believe in ethical ranching and in being stewards of the land. We believe if we take care of the land and our livestock, they will take care of us.

Want to order a butcher box from Carrisito Ranch? Call or text Rowlynda at 760-703-4926 to preorder today.

These sell fast. Pick-up locations include Santa Ysabel and Julian.

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E A T. D R I N K . T H I N K .

How we inhabit this planet and envision its future is more critical

—consumers who have the power to reshape the world we live in. Every

now than at any time in our history. This past year has certainly taught

farmer, rancher, entrepreneur and organization we champion is better off

us that—it has exposed our vulnerabilities, our frail insignificance in the

because of you. You read, learn, take action and vote with your forks. It will

scheme of things. Yet during this turbulent and challenging time we have

be you who ultimately tilts the scale toward a more sustainable future, a

also found hope.

more sustainable food system.

On the following pages, we bring you the first in a series of thought lead-

Thank you for joining us as we collectively set our sights on creating a

ership stories that span topics on sustainability, hunger, restaurant revital-

future that is nothing less than extraordinary. One that binds the ecosystems

ization and regenerative agriculture. These are the values that Edible Com-

of our lives to Mother Nature without a disconnect between what is on our

munities, as an organization, has been devoted to for the past two decades.

plates and where it comes from—where all of the seemingly smaller choices

Our work lends itself to the singular notion that excellent storytelling has

we make today add up to massive, beautiful and everlasting positive change.

the power to change lives; and that by exploring and elevating important conversations like these, we can create massive change.

Tracey Ryder

We also know that change is impossible without the support of our readers

Marshall Johnson, Vice President of Conservation Ranching for Audubon standing in a field of prairie grass.

Photo courtesy of Audubon

Words Bill and Katie Delaney Photos Jesse Brantman

20 e d i b l e s a n d i e g o . c o m edible Communities |

S IG N AT U RE

S E C T ION

Co-Founder, Edible Communities

T H E BI R DS & T H E BE E F WO R DS

BY

Joy Manning

+

P HOTOS

BY

Candice Vivien

You’ve seen the headlines: Beef is destroying the planet.

now means adding 1 million acres of land to the 2.5 million

You’ve heard all about the greenhouse gases and pollution a

acres that have already been certified as bird-friendly. “It means

typical beef operation produces. But the idea that beef is an en-

a lot to partner with an organization that has built its brand in

vironmental disaster isn’t quite that simple. Those dire warnings

alignment with our core values,” says Johnson.

are based on one kind of beef: The conventional, factory-farmed

Darrell Wood, founding Panorama rancher, was the first in

kind. And it is, by far, the most commonly consumed beef in

the network to get certified. “I volunteered. I wanted to see how

North America. In fact, 97% of the beef in the US food supply

it went and what the level of difficulty would be for ranchers,”

is grain-fed, feedlot beef.

he says. And he discovered the benefits greatly outweighed any

But there’s another way to produce beef, a way that actu-

extra effort. In large part, the certification is an acknowledge-

ally enriches the environment. And it’s happening across at

ment of what Panorama ranches, all of which were already or-

least 3.5 million acres of American grassland. Kay Cornelius,

ganic, have been doing for years.

a fourth-generation rancher and new general manager at Pan-

As part of the program, each ranch gets an annual visit from

orama Meats, intends to add another million acres to that total

a rangeland biologist who takes soil samples, measures the veg-

by 2030 through a groundbreaking new partnership with an

etation, and assesses how the ranch affects bird life. Then Audu-

unlikely ally: The National Audubon Society.

bon creates a habitat management plan for the rancher with suggestions for improvements. “The ranches enrolled are going

A NEW SE A L O F A P P R OVA L “All of our data proves that grassland birds are the most im-

to become even more bird friendly, but they were already doing great things,” says Johnson.

periled group of bird species in America. Grassland birds have lost 53% of their population since 1970, and 95% of all grass-

FARMERS F IRST

land birds live on cattle ranches,” says Marshall Johnson, vice-

Cornelius isn’t new to dramatically growing a network of

president of Audubon’s conservation ranching initiative. The

environmentally friendly farmers. Before taking the helm of

nonprofit’s “Grazed on Audubon Certified Bird-friendly Land”

Panorama Meats as general manager last September, she dou-

seal was established to recognize ranches that are managed in a

bled sales in her role as vice president for the biggest and best-

way that protects those birds. Saving these birds is a vital part of

known name in humanely raised meats, Niman Ranch. “I spent

maintaining biodiversity. Like bees, birds are important pollina-

12 years there working for farmers, and in my new job I’m still

tors, and they help maintain the delicate balance of a grassland

helping farmers earn a living,” she says.

Finding ways to grow and protect a rancher’s livelihood is a

ecosystem.

Through Audubon’s new partnership with Panorama, every

high priority for Cornelius personally and central to Panorama

ranch in Panorama’s network will earn that Grazed on Audubon

Meats’ mission. “I grew up in a rural community during the farm

Certified Bird-friendly Land seal. “We began the project of in-

crisis years. My mom and dad really struggled,” she says. The

troducing this certification in 2013, and we enrolled our first

experience of watching her once-thriving farming community

ranch in 2017,” says Johnson. Joining forces with Panorama

dry up back then informs everything she does today. “At Niman

S U M M E R 2 0 2 1 | edible SAN DIEGO Visit ediblecommunities.com for more photos and podcasts

21

Ranch, we really celebrated the family farmer doing the right thing and we’re doing the same thing at Panorama.”

The simplest way to keep these family farms in business is to ensure they are able to get their product to market and to be paid a fair price. Being part of Panorama’s network helps them accomplish these goals, and the Audubon’s bird-friendly seal provides a major boost, a way to make these special packages of meat stand out from everything else in the butcher’s case for environmental conscious consumers.

4 Ways to Shop for Sustainable Meat Not every supermarket is stocked with grass-fed, grass-finished and bird-friendly beef—yet. If you can’t find it at your store, there are still ways to purchase sustainable steaks, chops, and burgers wherever you are. Here are some tips to get you started.

1. SHOP ONLINE

Panorama has partnered with online retailer CrowdCow.com and you can find their beef as well as meat from other high-quality sustainable ranchers there.

2. BUY A COW SHARE

In many communities, smaller farmers and ranchers will sell onehalf, one-quarter, or one-eighth of a single animal to you. Check out EatWild.com to find one near you.

Red-winged blackbird

SAVI NG G R ASS L A N D The connection between beef, birds, grassland, and climate change isn’t immediately obvious. To understand how a properly managed ranch can actually help remove carbon from the atmosphere, you have to understand the long history of North America’s grassland.

Before they were hunted nearly to extinction in the

3 . S H O P AT YO U R FA R M E R S M A R K E T

Farmers markets are typically a great place to connect with the kind of farmers and ranchers who are passionate about sustainability and land stewardship.

late 19th century, wild bison grazed an area just the right amount to promote the growth of a complex and robust root system without killing the plants. Domestic cows, if left to their own devices, will eat the grass down to the bare earth, destroying the grassland. To make them more like their ancestors, ranchers must use rotational grazing, moving them from spot to spot to achieve that ideal level of grazing. “Cattle can mimic what historic bison used to do. That’s why we need them,” says Johnson.

Continued...

22 e d i b l e s a n d i e g o . c o m edible Communities |

S IG N AT U RE

S E C T ION

4. ASK QUESTIONS

When you’re shopping, ask your butcher where the beef comes from and how it was raised.

This educates you and lets them know there’s a demand for sustainable beef.

SUMMER 2021 |

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Darrell Wood and Kay Cornelius of Panorama Organic

Without animals grazing, grassland becomes overwhelmed

these eco-minded ranchers can only protect the grassland, the

with weeds and invasive plant species. The soil quality is de-

birds, and the whole ecosystem it supports if they can earn a

graded, and animal life, birds and pollinators like bees lose their

living doing it.

habitat. Vernal pools dry up and disappear. Without well-man-

That’s where you come in.

aged grassland, some species can even become extinct. “There’s a vernal pool on my ranch that hosts an endangered species called

A MARK ET SOLUTION

fairy shrimp,” says Wood. “I have a stream that goes through

The way Kay Cornelius sees it, people are looking for three

my property that’s one of the major salmon spawning streams

things when they’re shopping for grass-fed beef. “They want

in California.”

to know it’s organic, they want to know that the animals were

And then there’s the matter of carbon. It’s true that cows emit

treated humanely, and they want to know about the environ-

carbon into the atmosphere, about 80 tons annually for a ranch

mental impact,” she says. “With the USDA organic seal and the

of 150 acres, according to the Texas Department of Agriculture.

Step 4 animal welfare standards, we had the first two covered.”

There’s also a certain amount of carbon emissions associated with

But until this new partnership with Audubon, Panorama had

the farm equipment (32 tons). But well-managed grassland, with

no iron-clad way to convey their commitment to the environ-

its deep root systems, lush vegetation, and rich soil, is actually

ment in a way easily understood by busy shoppers.

able to remove 500 tons of carbon from the atmosphere per year,

The Grazed on Audubon Certified Bird-friendly Land seal

giving it an overall positive effect on the environment rather than

requires third-party certification. Audubon is one of the most

a negative one. It should be noted that this only applies to cattle

trusted names in conservation. This means, in an era of spuri-

ranches with high standards for land management and environ-

ous label claims, the Audubon seal stands out as meaningful.

mental stewardship--not conventional factory farms.

According to Johnson, since the first ranches were enrolled in

Raising beef cattle on pasture this way does take longer:

the program in 2016, bird abundance has increased on those

Cows don’t fatten up as quickly without the grains provided by

grasslands by 36%. This is a good indication that other species,

feedlots, and they expend more energy grazing than on a feed-

especially bees and other pollinators necessary for the food sup-

lot. It also requires more space. As a result, a rancher practicing

ply, are flourishing as well.

this kind of regenerative agriculture cannot produce the same

“Consumers buy grass-fed beef to vote for a change in the envi-

volume of beef on the same acreage as a factory farm. Their beef

ronment. Paying a little more for beef is a nudge in the right direc-

must therefore be sold at a premium.

tion,” says Cornelius. It’s a small price to pay for doing your part to preserve America’s grassland and the birds that call it home. e

The preservation of this land is important to everyone, but

SUMMER 2021 |

edible SAN DIEGO 27 ediblecommunities.com

edible san diego Local Monday

Escondido—Welk Resort √† 8860 Lawrence Welk Dr. 3–7pm 760-651-3630

Tuesday Coronado √

1st St. & B Ave., Ferry Landing 2:30–6pm 760-741-3763

Escondido √*

262 East Grand Ave. 2:30–7pm (2:30–6pm Oct to May) 760-480-4101

The Farmstand NEW

(formerly People’s Produce Night Market) 4261 Market St. 5–8pm 619-813-9148

Mira Mesa √*

10510 Reagan Rd. 2:30–7pm (3–6pm fall-winter) 858-272-7054

Otay Ranch—Chula Vista √

2015 Birch Rd. and Eastlake Blvd.

4–8pm 619-279-0032

Enjoy the Open Air Wednesday

Thursday

501 W. Date St. 9am–1pm 619-233-3901

2885 Lemon Grove Ave. 3–7pm 619-813-9148

Little Italy Wednesday √*†

Ocean Beach √

Linda Vista √*†

Santee *†

North Park Thursday √*†

South Bay √

Oceanside Morning √*

State Street in Carlsbad Village √

Rancho Bernardo √

4900 block of Newport Ave. 4–8pm (4–7pm winter) 619-279-0032 Carlton Hills Blvd. & Mast Blvd.

3–7pm (2:30–6:30pm winter) 619-449-8427 4475 Bonita Rd. 3–7pm 619-550-7180 State St. & Carlsbad Village Dr. 3–7pm (3–6pm fall-winter) 858-272-7054

40820 Winchester Rd. by Macy’s 9am–1pm 760-728-7343

901 Hornblend St. 2–7pm 619-233-3901

UCSD Campus, Town Square 10am–2pm, Sept to June 858-534-4248

Vail Headquarters √* 32115 Temecula Pkwy.

9am–1pm 760-728-7343

28

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North Park Way, btwn 29th & Ray St. 3–7:30pm 619-550-7180 Pier View Way & Coast Hwy. 101 9am–1pm 760-791-3241 16535 Via Esprillo 11am–1:30pm 619-279-0032

Friday

Borrego Springs √ 700 Palm Canyon Dr. 7am–noon, Oct to Apr 760-767-5555

San Marcos √

UCSD Town Square √

6939 Linda Vista Rd. 3–7pm (2–6pm winter) 760-504-4363

Temecula—Promenade √*

Pacific Beach Tuesday à

251 North City Dr. 3–7pm (3–6pm fall-winter) 760-744-1270

Lemon Grove √*

Horton Plaza Lunch Market

EAT the most delicious californiagrown fruits and vegGIES 7 days a week

225 Broadway Circle 11am–2pm 619-795-3363

Imperial Beach √*†

10 Evergreen Ave. 2–7pm (2–6pm winter) info@imperialbeachfarmersmarket.org

La Mesa Village √*

La Mesa Blvd. btwn Palm & 4th St. 3–6pm, year-round 619-795-3363

Rancho Bernardo √

13330 Paseo del Verano Norte 9am–1pm 760-500-1709

Markets Guide

Saturday

find the freshest local catch

City Heights √*†!

Pacific Beach √

Tuna Harbor Dockside Market

Del Mar √

Poway √*

Vista √*†

Fallbrook Main Street √

Rancho Penasquitos

Little Italy Mercato à

Temecula—Old Town √*

Wightman St. btwn Fairmount & 43rd St. 9am–1pm 760-504-4363

4150 Mission Blvd.

8am–noon 760-741-3763

1050 Camino Del Mar 1–4pm 858-465-0013

598 Harbor Ln. Port of San Diego 8am–3pm 325 Melrose Dr. 8am–noon 760-945-7425

14134 Midland Rd. 8am–1pm 619-249-9395

Main Ave. btwn Hawthorne & Fig 9:30am–2:30pm 760-728-5845

9400 Fairgrove Ln. 9am–1pm 858-484-8788

600 W. Date St. 8am–2pm 619-233-3901

Sixth & Front St. 8am–12:30pm 760-728-7343

Support local growers and businesses

Sunday

Murrieta √*

Hillcrest √*

3960 Normal St. 9am–2pm 619-237-1632

Village Walk Plaza I-15, exit west on Calif. Oaks & Kalmia 9am–1pm 760-728-7343

La Jolla Open Aire √

North San Diego / Sikes Adobe à

Girard Ave. & Genter 9am–1pm 858-454-1699

12655 Sunset Dr. 10:30am–3:30pm 858-735-5311

Leucadia √*

Santa Ysabel √

21887 Washington St. Noon–4pm 760-782-9202

Solana Beach √

410 South Cedros Ave. Noon–4pm 858-755-0444

Rancho Santa Fe Del Rayo Village √

185 Union St. 10am–2pm 858-272-7054

16077 San Dieguito Rd. 9:30am–2pm 619-743-4263

cultivate community Due to Covid-19: Markets shown in gray are temporarily closed and all listings are subject to change. Please contact markets directly to confirm hours of operation and locations.

Visit ediblesandiego.com for more complete information and links to market websites.

* M arket vendors accept WIC (Women, Infants, Children) Farmers’ Market checks. † Market vendors accept EBT (Electronic Benefit Transfer). ! Market vendors accept WIC Fruit and Vegetable checks. √ Indicates 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. Temecula markets and the Murrieta market are certified by the Riverside County Agricultural Commissioner.

SUMMER 2021 |

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Scoops La Jolla

Mr. Frostie banana boats and specialty shakes Pacific Beach

Little Fox Cups + Cones ice cream tacos Encinitas

Light House Ice Cream Ocean Beach

La Michoacana Estrella paletas Pacific Beach

Juice Wave acai bowls and smoothies Mission Beach

Jojo’s Creamery ▶ Encinitas

Cali Cream Homemade Ice Cream Encinitas

Bobboi ▶ natural gelato La Jolla

COASTAL

▶

▶

Kula Ice Cream vegan farmers’ markets, pop-ups, and pints at Specialty Market

Iceskimo Taiwanese shaved snow, bubble waffles, and boba Convoy District

Hammond’s Gourmet Ice Cream Point Loma

Gelati and Peccati North Park

Bing Haus Thai-style rolled ice cream Convoy

An’s Dry Cleaning gelato North Park

CENTRAL

EscoGelato ▶ gelato Escondido

disFRUTA smoothies and acai bowls San Marcos

NORTH COUNTY

▶

Stella Jean’s inventive ice cream University Heights

Senor Mango’s Juice House licuados North Park

San Diego Snowy Village Mira Mesa

Rockie’s Frozen Yogurt Linda Vista

Milkissimo ▶ gelato Mission Valley

Mariposa ice cream Normal Heights

Local Krave acai bowls Midway

Wynn’s Ice Cream Co. San Marcos

Ocean Rainbow chamangos Oceanside

Gelato Love Carlsbad

This is the one way we could spotlight what’s cool here and now in summer 2021 across San Diego County. Here’s a keepsake guide of locally owned shops that sell an assortment of ice creams, gelatos, smoothies, shaved ice, paletas, acai bowls, and more to chill with.

ILLUSTRATIONS BY LULU YUEMING QU

Edible San Diego’s Guide to the Coolest Local Treats Takeaway |

▶

▶

Tocumbo Ice Cream National City

Paletería La Michoacan National City

▶

Oasis Ice Cream Parlor Coronado

Niederfrank’s Ice Cream since 1948 National City

Moo Time Creamery Coronado

DixiePops Mission Hills

Cow-A-Bunga Ice Cream and Coffee shaved ice and ice cream Imperial Beach

SUMMER 2021 |

Tribute Pizza housemade soft serve North Park

Pop Pops paletas Little Italy

Mutual Friend Ice Cream coffee and donuts vegan ice cream Golden Hill

Mr. Trustee Creamery ▶ chef-driven soft serve Mission Hills

Holy Paleta ▶ Mexican popsicles Little Italy

UPTOWN

SOUTH BAY

▶

SNOICE Spring Valley

Miner’s Diner old-fashioned phosphate sodas, malts, and milkshakes Julian

Cookie Monster monster cones El Cajon

Have a cool, locally owned food business to add to a list like this or want to find other community-inspired guides? Check out ediblesandiego.com/in-your-neighborhood.

Blendees smoothies and acai splits El Cajon

EAST COUNTY ▶

edible SAN DIEGO

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| Partner Content

ADVERTISER RESOURCE GUIDE

Join the local food movement by patronizing the businesses that support Edible San Diego in being the trusted source for content about sustainability and healthy living in San Diego County.

G A R D E N PA R T N E R S BUSINESS MEMBERS CARRISITO RANCH 25580 CA-79, Santa Ysabel • 760-7034926 • carrisitoranch.org COLLINS & COUPE COCKTAIL SUPPLY CO. 2876 El Cajon Blvd., #100, San Diego • 619-727-4971 • collinsandcoupe.square.site

FA R M S , FA R M E R S ’ MARKETS & PRODUCE D E L I V E RY FARM FRESH TO YOU contactus@farmfreshtoyou.com • 800-796-6009 • FarmFreshToYou.com SPECIALITY PRODUCE 1929 Hancock St. #150, San Diego • 800-221-9730 • specialtyproduce.com

EPIK MEDIA 5600 Avenidas Encinas, Carlsbad • epik.media

G R O C E RY, M E AT & SEAFOOD

FIREBIRDS CHICKEN 4155 University Ave., San Diego • 619-326-8235 • firebirdschicken.com

DA-LE RANCH 24895 Baxter Ranch Rd., Lake Elsinore • dave@da-le-ranch.com • da-le-ranch.com

FITNESS TOGETHER 2750 Dewey Rd., Suite 101, San Diego • 619-756-7500 • fitnesstogether.com

HAWAIIAN FRESH SEAFOOD 6491 Weathers Pl., San Diego • 808-845-8862 • hawaiianfreshseafood.com

GRANGETTO’S FARM AND GARDEN 1105 W Mission Ave., Escondido • 760-745-4671 • grangettos.com

PERENNIAL PASTURES chris@perennialpasturesranch.com • perennialpasturesranch.com

KISMET REFINING CO 1411 Queenston Dr., Escondido • 708-370-4734 • kismetrefining.com LUCKY BOLT 10920 Roselle St., #104, San Diego • 858-352-6766 • luckybolt.com MATT YUNKER, REALTOR matt@huntermaddox.com • 858-997-6414 • mattyunker.com REVESSEL 1150 Garden View Rd., #231975, Encinitas • support@revessel.com • revessel.com ROSE’S TASTING ROOM 2754 Calhoun St., Suite G, San Diego • 619-293-7673 • rosestastingroom.com SAND N’ STRAW FARM 629 Mar Vista Dr., Vista • 760-877-9054 • sandnstraw.com SAFARI COFFEE 1012 West El Norte Pkwy., Escondido • 760-740-9575 • safaricoffee.com SPICEBREEZE hello@SpiceBreeze.com • spicebreeze.com WATERS FINE FOODS & CATERING 1122 Morena Blvd., San Diego • hello@waterscatering.com • waterscatering.com WOOF’N ROSE WINERY 17073 Garjan Ln., Ramona • 760-788-4818 • WoofNRose.com

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E D U C AT I O N & N O N P R O F I T FALLBROOK CHAMBER OF COMMERCE 111 S. Main Ave., Fallbrook • 760-728-5845 • fallbrookchamberofcommerce.org R E S TAU R A N T S LIONFISH 435 Fifth Ave., San Diego • 619-738-7200 • lionfishsd.com MITCH’S SEAFOOD 1403 Scott St., San Diego • 619-222-8787 • mitchsseafood.com Q’ERO RESTAURANT 564 S Coast Hwy. 101, Encinitas • 760-753-9050 • qerorestaurant.com SERĒA COASTAL CUISINE 1500 Orange Ave., Coronado • 702-489-2129 • sereasandiego.com

Dining on the dock at Mitch’s Seafood ARTISAN BE VER AGES

T R AV E L

SOLAR RAIN info@solarrainwatery.com • 760-751-8867 • solarrainwatery.com

VISIT ESCONDIDO 235 East Grand Ave., Escondido • 760-839-4777 • VisitEscondido.com

SPLIT BAKEHOUSE 5550 Grossmont Center Dr., #219, La Mesa • info@splitbakehouse.com • splitbakehouse.com WOLF AND WOMAN RESTAURANT wolfandwomanpopup@gmail.com • 951364-4081 • wolfandwomanrestaurant.com WATERS FINE CATERING 1122 Morena Blvd., San Diego • hello@waterscatering.com • waterscatering.com

Our readers are dedicated to supporting businesses that align with their values. Connect with them by becoming an advertiser or distribution location today. Contact info@ediblesandiego.com

FRESH POKE SELECTIONS (New Menu Items Daily)

THE MARKET AT HFS

SHOYU AHI

HAWAIIAN

BLUEFIN

FIRECRACKER SALMON

FURIKAKE SALMON

GARLIC SALMON

ALAHAO SPECIAL

ONOLICIOUS

Authentic Hawaiian-Style Poke & Local Seafood Open Daily 10am-4pm 6491 Weathers Place San Diego, CA

(858) 282-0591 Daily Fresh Fish Lunch Specials!

Fresh Poke Cut & Mixed Daily

CALIFORNIA

FRESH PLATE LUNCH SPECIALS

Fresh-Off-The-Boat Local Seafood FISH & CHIPS

Complete Menu & Lunch Specials Posted Daily

@TheMarketHFS

FISH TACOS

FISH BURGER

FRESH-OFF-THE-BOAT LOCAL SEAFOOD

AHI TUNA

OPAH

SWORDFISH

SUMMER 2021 |

edible SAN DIEGO 33

At our cattle ranch in the mountains of Southern California, we employ regenerative grazing practices to raise our animals humanely while rehabilitating the landscape.

The result is high-quality, nutrient-dense, grass-fed, grassfinished beef, raised without antibiotics on a grazing system that improves soil health, increases the potential for carbon sequestration, regenerates over-grazed perennial grasslands, improves water percolation and provides the highest quality of life for our animals.

Respect for the animals, the environment and the consumer all converge to create an approach that uses agriculture as environmental stewardship.

We offer whole and half animal sales, a variety of beef packages, bone broth and dried meat snacks.

To order: Kevin@perennialpasturesranch.com | 760.600.0248

34 e d i bPerennialpasturesranch.com lesandiego.com Website:

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