edible SAN DIEGO
Elevate Everyday Occasions
A favorite dining destination for gathering with friends and family, The Grill at Torrey Pines offers delicious dishes from its wood-burning rotisserie, local craft beers, an outdoor patio with fire pits, and incredible Torrey Pines views.
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• Edible Communities Radio podcast available on ediblecommunities.
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• Braised Merguez-Inspired Lamb Shanks
• Immunity-Boosting Citrus and Radicchio Salad
• Golden Chai Latte
• Creamy Beet Soup with Cilantro Oil and Yogurt
A rainbow of winter’s superfoods. Dr. Sabrina A. Falquier’s first feature in a four-part series to make the most of what’s in season. Read more on page 38 THIS
What’s more beautiful than looking up past the canopy of food-bearing trees? The roots underground where diverse beings collaborate to grow fruits, nuts, and so much more. Story on page 23.
LAUREN DI MATTEO
SCAN TO EXPLORE
In the wake of Hurricane Helene, many beloved Asheville area businesses have been deeply affected.
Independent makers and local businesses are the heart of this creative Blue Ridge Mountain community, home to growers who are artists and artists whose work grows.
Lend a helping hand. Shop their online stores and donate to recovery funds.
Your support means the world. We are everyone for every single one.
What Matters Most
Hello, winter! Some of you are reading this online, and that is good. If you are, I invite you to get hold of a hard copy and to sit down with it for a spell.
Do you keep things around that inspire you like books with sticky notes, a journal, scribbles, or sketches about some dreamed-of project? Is there a box or binder of recipes from a relative or friend? We hope our magazine is in this good company.
Our content is not meant to appease an algorithm. As we prepare each issue for you, we march to the beat of a drum different from any other in our region (as part of the epic network of local food magazines Edible Communities). Creating an edition over many weeks is a conversation with friends old and new as we explore ideas and practices from different perspectives, places, traditions, partnerships, and visions of the future.
By holding these printed pages, you join this conversation with writers, photographers, designers, and editors—and the local food heroes we write about—all of whom are neighbors that share your interests. Handwritten or printed media keep our information and behavior more personal, making us the subject, author, and designer of our lives.
This conversation is about being in our bodies, in the community, and always learning more about how interconnected we all are with everyone and everything around us. TikTok introduced me to a Mary Oliver poem—“When I Am Among the Trees”—that perfectly expresses this way of being. (Search for it immediately! Read it. I will wait.) But hey, we’re global citizens who can use all kinds of media for good.
Why? Because our individual and collective health depends on how we live in our food system. Period. Full stop. At Edible San Diego, we’ll keep exploring an ever more regenerative, resilient, equitable, and just relationship with each other and this world. Thank you to all our contributors, advertisers, partners, readers, and subscribers who made 2024 our best year ever.
Let’s keep helping each other nurture wellness for all this holiday season and always.
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.
Katie Stokes Publisher and Editor in Chief Edible San Diego
Unforgettable Serve
Aged even more Aged
Made with care
Crafted in Spain
THE EXCELLENCE OF EUROPEAN D.O. CAVA AND JAMÓN CONSORCIOSERRANO
Crafted in Spain, perfected by time
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.
Learn more on our website
EDITORIAL
Katie Stokes
Editor in Chief
Maria Hesse
Executive Editor
Dawn Mobley
Copy Editor
CREATIVE
Maria Hesse
Designer
COVER PHOTO BY JEN LO
PUBLISHER
Katie Stokes
ADVERTISING
Katie Stokes
Malinda Romine
For information about advertising options, rates, and deadlines please contact katie@ediblesandiego.com.
No part of this publication may be used without written permission from the publisher. © 2024 All rights reserved.
Every effort is made to avoid errors, misspellings, and omissions. If an error comes to your attention, please let us know and accept our sincere apologies.
This magazine is made possible thanks to Edible San Diego advertisers, members, and subscribers. Thank you for supporting San Diego’s local, independent, and woman-owned food media company.
CONTACT
Edible San Diego 3451 Via Montebello #192-313 Carlsbad, CA 92009
601-526-1919
info@ediblesandiego.com ediblesandiego.com
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Facebook @ediblesandiego
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edible SAN DIEGO
ISSUE 76 CONTRIBUTORS
Kenise Adams is a freelance writer specializing in raw vegan and living whole foods. She seeks to explore global culinary traditions and enhance her understanding of plant-based eating through her creative work. 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 that include heartfelt stories and practical tips to promote health and conscious living through vibrant, nourishing food.
Barefoot Books is an award-winning, independent, women-owned 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.
Beth Demmon is an award-winning San Diegobased freelance writer, beer and cider judge, and author of The Beer Lover’s Guide to Cider: American Ciders for Craft Beer Fans to Explore. You can view all of her work at bethdemmon.com or on Instagram at @thedelightedbite.
Lauren di Matteo is a San Diego-based storyteller. She is passionate about bringing stories of craftsmanship, sustainability, and ethical sourcing to light. Lauren’s creativity captures the beauty of heritage and perseverance, celebrating the inherent dignity of her subjects. Whether photographing a Michelin-starred chef or farmer in a faraway field, she draws inspiration from the enduring dedication of the conscious and caring people who shape our food system.
Dr. Sabrina A. Falquier, MD, CCMS, DipABLM is a triple-board-certified physician. Born and raised in Mexico City, she is a bilingual and multicultural award-winning international educator, culinary instructor, speaker, doctor, podcast host, and CEO of Sensations Salud, which focuses on empowering through nutritional knowledge and culinary literacy by way of culinary medicine education and consulting. She is also incredibly proud to be the board chair of Olivewood Gardens. Follow @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. Whether you need a personal chef, weekly meal prep, or cooking lessons, Chef Jenn offers customized menus and unforgettable experiences. Contact her today to turn your culinary dreams into reality or follow her on Instagram @chefjenncooks.
Haley Hazell is a San Diego-based art director, photographer, food stylist, and recipe developer. She attended culinary school at San Francisco Cooking School and now resides in San Diego with her husband and daughter. For Haley it is all about balance—balancing careers, tastes, and textures. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers’ markets inspire her recipe writing.
Maria Hesse is the executive editor and designer of Edible San Diego. Her interest in functional arts led to a degree in interior design, which inspires her passion to be an advocate for sustainable living through food. She enjoys balcony gardening and designing crochet patterns in her downtime. Find her @mariafromediblesd and @waysidestudiowest on Instagram.
Angie Huang is a passionate photographer with over a decade of experience. She specializes in capturing the beauty of life, food, and local culture. She is a lover of all things culinary and enjoys the process of cooking as much as eating. She also enjoys exploring small mom-and-pop shops. For her, food is more than sustenance, it’s a love language.
Teri Kerns and her husband Micole started making wine in 2005 and planted their first vineyard, Ramona Ranch Winery, in 2006. As San Diego County’s only certified sustainable vineyard since 2017, they specialize in vineyard-specific, singlevarietal wines like Estate Tannat, Sangiovese, and the Super Tuscan Blend, which was awarded a Gold Medal at the Sunset International Wine Competition. Teri is WSET 3 certified and serves as secretary of the Women’s Wine Alliance and program education director for the Ramona Valley Vineyard Association.
Jen Lo is a San Diego-based editorial and commercial food photographer who is passionate about travel and capturing new perspectives. She once placed 14th in a tofu eating contest and her AIM username was roastbeefgirl. 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. Since 2008, she has written about restaurants, beverages, and her insatiable wanderlust on her blog Off the Mapp. In 2024, she launched Tides & Tacos, a San Diego food-focused Substack. Mapp honed her craft cocktail bartending skills during her 14 years in the restaurant industry and earned a culinary degree from San Diego Mesa College. Follow her on Instagram @sdredsoxgirl and on Facebook and X @laurenjmapp.
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, and loves to learn about nutrition. She has covered California as a journalist for over four decades.
Luke Schmuecker is a creative director, photographer, and the founder of Farnam West Creative, a brand strategy and creative collective based in San Diego. He has worked on projects for everyone from Food & Wine to the Tennis Channel. In his free time you can find him wandering the aisles of grocery stores, analyzing branding, seeing what’s new, and trying to predict the future.
Preserving Citrus
Making the most of winter bounty with sugar and salt
BY JENNIFER FELMLEY PHOTOGRAPHY BY HALEY HAZELL
As winter envelops Southern California, the region’s orchards burst with a kaleidoscope of citrus fruits, offering a vibrant antidote to the season’s chill. With the abundance of local, seasonal ingredients, what better way to celebrate winter than by exploring the versatile world of citrus? From preserving its essence to incorporating it into cozy recipes, let’s delve into the art of citrus preservation and culinary creativity during this bountiful season.
Understanding citrus and unlocking its potential
To fully appreciate the versatility of citrus, it’s essential to understand its anatomy. Within each fruit, three main parts contribute to its dynamic flavors: the zest, the pith, and the juice. The zest, found in the outermost layer of the peel, is where the essential oils reside and where the most intense citrus flavors are concentrated. This fragrant zest can be grated and added to dishes or infused into sugar or salt, adding brightness to winter fare. Next comes the pith, the white layer between the zest and the juicy interior. While the pith is not typically used in cooking due to its bitter taste, it can still be repurposed for its pectin content in winter jams or marmalades.
Finally, we have the juice. The succulent liquid treasure stored within the fruit’s segments imparts a refreshing citrusy tang to a myriad of culinary creations from warming beverages to comforting desserts.
Preserving citrus: a winter tradition
The cool season in Southern California brings forth an array of citrus fruits, and preserving them allows us to savor their flavors long after the season has passed. Drawing inspiration from diverse
culinary traditions, we can preserve citrus in various ways to capture its essence.
Consider the Korean tradition of creating citrus cheongs, where fruits and sugar are combined in equal amounts to extract their natural juices and produce syrup. This method transforms the tangy fruit into a delightfully sweet and tart treat, perfect for cocktails or topping desserts.
Alternatively, we can embrace the Middle Eastern practice of salt curing. Burying citrus in salt will develop the fruit’s complex and savory flavors; the resulting preserves add depth and vibrancy to dishes, infusing them with a touch of sunshine.
For a longer-lasting preservation technique, dehydrating citrus slices allows us to concentrate their flavors and extend their shelf life. Dried citrus slices make a perfect garnish and are fun to string into decorative garlands.
Let winter citrus be a guiding light by adding these salty and sweet preserves to your cooking year-round. With a little creativity and a lot of flavor, there’s no limit to the culinary delights you can create with these fruity treasures.
How to clean citrus before preserving
Clean citrus thoroughly by creating a solution of 1 teaspoon of baking soda to 2 cups of water.
Soak citrus whole for 5 minutes to remove dirt and pesticide residue. Dry the fruit well before use.
Salt-Preserved Lemons
10 lemons (preferably Eureka, Sorrento, or Meyer)
½ cup to 1 cup kosher salt (Morton or Diamond Crystal)
2 tablespoons sugar (optional)
Optional herbs and spices: dried chiles, cinnamon sticks, fennel seeds, coriander seeds, peppercorns, rosemary, dried bay leaves
Lemon juice, as needed
Equipment
Sterilized wide-mouth quart-size glass jar
Rubber gloves
Large glass bowl
Cutting board and knife
Cut 8 lemons: Start by removing about ¼ inch off the top of each lemon, then cut each lemon in half. Split each half in half, but not all the way through, keeping them connected at the bottom by the skin. In a large bowl, whisk together ½ cup of kosher salt and sugar. Add the halved lemons to the bowl. Toss them well, opening up the split lemon halves slightly to stuff with the salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours. The lemons will release some juice during this time.
Place 2 tablespoons of salt at the bottom of a sterilized canning jar. Transfer the salted lemons and their juices to the jar, pressing them firmly into the jar. Layer in any optional spices. Press down on the lemons once more to extract as much juice as possible. If the lemons are not completely covered by juice, top up with fresh lemon juice (from 2 remaining lemons) until they are submerged. Add more salt if needed.
Seal the jar shut with a plastic lid. Avoid using metal lids for preserving lemons as the salt can corrode the metal over time. Opt for a jar with a rubber seal and a glass or plastic lid, like a Weck jar. Store the jar in the
refrigerator for at least 2 weeks, or until the rinds of the lemons soften. The preserved lemons will last for up to 6 months in the refrigerator. Occasionally turn the jar upside down while storing to distribute the flavors. Once opened, jars of preserved lemons can keep for months in the refrigerator and may develop a deeper pickled flavor and softer texture over time. A glass fermentation weight is helpful to keep lemons submerged.
To use preserved lemons in cooking, remove one from the jar and rinse it to remove excess salt. Discard any seeds. The rinsed lemons will still be quite salty; you aren't losing out on any of their flavor by rinsing them. Remove the pulp and thinly slice or chop the preserved lemon rind to use in your recipe.
Use in soups and stews for added depth of flavor, or add a few drops of brine to seltzer water with fresh lemon, or mix into pasta in place of salt.
Creamy Herb & Preserved Lemon Dressing
SERVES 4
¼ cup mayonnaise
¼ cup Greek yogurt
1 teaspoon Worcestershire sauce
1 tablespoon water
2 tablespoons finely chopped preserved lemon, unwashed
2 tablespoons finely chopped fresh soft herbs (chives, tarragon, parsley, etc.)
Fresh ground black pepper
Preserved lemon brine or salt to taste
In a medium bowl, whisk* together mayonnaise, Greek yogurt, Worcestershire sauce, and water. Fold in preserved lemon and herbs, and season generously with fresh ground pepper. Taste dressing for seasoning and add brine or salt as needed.
*For a smoother dressing, blend mayonnaise, Greek yogurt, preserved lemon, and Worcestershire sauce in a blender or with an immersion blender, then fold in remaining ingredients.
Citrus Cheong
Derived from the age-old Korean tradition of preserving fruits in syrup, this delightful concoction captures the essence of fresh citrus in every spoonful. To achieve the perfect balance of sweetness and tanginess, it’s crucial to weigh equal amounts of sugar to fruit, ensuring an optimal ratio that enhances the natural flavors of the citrus.
1 pound thinly sliced citrus, washed, seeds and stems removed*
1 pound sugar
Equipment
Sterilized glass jars or vacuum-sealed bag
Rubber gloves
Large glass bowl
Cutting board and knife
*If using citrus with bitter skins or thick amounts of pith (like grapefruit or pomelo) to make cheong, peel to remove the skin and white pith beforehand.
In a large glass bowl, mix the sliced citrus and ⅔ of the sugar with gloved hands until the sugar has dissolved.
Transfer the mixture to sterilized glass jars or a vacuum-sealed bag, and top with remaining sugar.
Leave the jars or sealed bag at room temperature for 3 days.
If the temperature exceeds 70°, reduce the fermentation time accordingly (e.g., 100° or higher may require only 1 day, while temperatures lower than 70° could extend up to a week).
After 3 days, transfer the jars to the refrigerator. Refrigerate for 1 week before using.
The citrus cheong can be stored for up to 3 months with citrus, or strain out the fruit and store syrup in the refrigerator for up to 1 year.
Use the syrup as a sweetener in drinks, pour over pancakes or ice cream, or brush on cake layers for added flavor and moisture.
Pro tip: Leftover candied citrus makes for a delightful snack.
Orange-Thyme Spritz SERVES 4
3 thyme sprigs, plus more for garnish
5 ounces citrus cheong syrup*
3 ounces freshly squeezed lime juice
4 ounces freshly squeezed orange juice
1 orange, sliced, or dried orange slices for garnish
Club soda or sparkling mineral water
*In place of the syrup, use 1 cup strained fruit from the cheong and muddle with thyme leaves.
Add thyme sprigs and citrus cheong orange syrup to a cocktail shaker and use a muddler to break up the thyme.
Add the lime juice, orange juice, and a generous handful of ice. Shake vigorously for 30 seconds, or until the outside of the shaker is frosty. Fill a glass ⅔ full with ice. Add a fresh orange slice between the glass and the ice (alternately, place a dried orange slice on the rim). Strain the mixed juice through a fine-mesh strainer into a cocktail glass. Add additional ice, top with mineral water, and garnish with fresh thyme sprigs.
WINTER WORD PLAY
Winter Cookbook Club
Heart of the Hive: Inside the Mind of the Honey Bee and the Incredible Life Force of the Colony
By Hilary Kearney
What happens in the colony, stays in the colony no more. San Diego beekeeper Hilary Kearney of Girl Next Door Honey takes us into the Heart of the Hive (Storey Publishing, 2024) to enlighten us on the life cycles and lifestyles of honey bees. As a follow-up to her 2019 book Queenspotting, Kearney masterfully reins in our interest with details about the inner workings of the honey bee colony as a superorganism and in the bees’ individual roles. While it’s not a cookbook per se, you will get to learn a little about how honey is made. With plots to murder the queen and mid-flight sex scenes that end in deadly mating rituals, it turns out that life in the honey bee colony is more dramatic than an episode of The Real Housewives
» girlnextdoorhoney.com
Gadgets and Gifts for the Thrifty Kitchen
BY MARIA HESSE
PHOTOGRAPHY BY ANGIE HUANG
Flex your buying power for a noble cause this winter and head to the Kitchens for Good Shop in Pacific Beach. This one-stop kitchen and home decor store is stocked with an array of donated pre-loved items that will have cooks dizzy with delight.
Shoppers can peruse vintage collectibles, cookbooks, decor, and kitchenware online or browse in-store to see items firsthand. If you’re the kind of shopper who lives for the thrill of the hunt, you know exploring in person can’t be beat. Rare finds like complete sets of collectible tableware in pristine condition, barely used small countertop appliances for a fraction of the price compared to new, and just about any kitchen tool you can think of are waiting to be discovered.
The thrift shop’s narrow focus on kitchen and home products is helpful to home cooks and industry professionals. If you’re trying to find a bargain on something specific, say a can opener, you might sift through housewares at other secondhand stores without luck. But at the Kitchens for Good Shop, you’ll likely find up to a dozen can openers to choose from organized in a bin along with a handbasket full of things you can’t resist or didn’t know you needed. The massive inventory is sorted by zones, making it easy to navigate. Tablescapes display dishware by colors or holiday themes, fine china and silver utensils are showcased by collection, bakeware is in a dedicated department, and even kitschy artwork adorns the walls.
There are additional money-saving incentives too: Seniors receive a 15% discount on Mondays, military members get 15% off on Tuesdays, and all shoppers can score 50% off when buying items according to the deal-of-the-day colored tags.
All proceeds from the shop benefit Kitchens for Good,
My Regenerative Kitchen: Plant-Based Recipes and Sustainable Practices to Nourish Ourselves and the Planet
By Camilla Marcus
Organic. Sustainable. Farm-to-table ... sometimes these terms seem too complicated, jargony, or separate from our everyday lives. In My Regenerative Kitchen (Chelsea Green Publishing, 2024), chef, entrepreneur, and author Camilla Marcus shows us the way, centering our awareness on nature with people being essential stewards. Marcus uses eco-conscious ingredients and global flavors that encourage us to explore approachable and exciting “accidentally vegetarian” fare. With over 100 recipes, curated menus, and tips, Marcus provides us with the why and the how of cooking and living to help restore our planet and our wellness.
» chelseagreen.com
a San Diego-based nonprofit that offers apprenticeship programs to train beneficiaries for employment in the culinary and hospitality industries. In addition to career training, the program provides stipends, meals, transportation, and job placement services crucial to supporting the success of their students. Select products prepared by Kitchens for Good, like fresh-baked cookies and artisanal red wine vinegars, are also available to purchase. Be sure to check the calendar behind the cash register for other Kitchens for Good events and cooking class schedules. You can further support this amazing organization by enjoying soups and treats from the Kitchens for Good concession stand next time you’re at the Rady Shell at Jacobs Park for a concert or performance.
The Kitchens for Good Shop accepts donations during regular store hours. Visit the website or contact the store for donation guidelines, resources, and more info.
» kitchensforgood.org
Spending the day in PB
Bookend your shopping trip by starting the day with a breakfast brioche and coffee from Wildwood Flour or swing by the iconic family-owned Leilani’s Cafe for casual Hawaiian plates served during breakfast, brunch, and lunch. Or take all the money saved on your thrifty purchases and head to The Fishery for decadent local seafood dishes and excellent craft cocktails. Check with businesses for operating hours.
CSA Boxes for Winter
Ingredients for holiday festivities or simple, heartwarming meals
BY JULIE PENDRAY
Eli’s Farms
Revolutionize your relationship with local food and join a Community Supported Agriculture (CSA) program today.
Sage Mountain Farm 55520 Hwy 371, Anza Olive Hill Road, Fallbrook 951-663-3079 or 951-990-7460
Vegetable pickup at Whole Foods Market Hillcrest and home delivery available in San Diego County.
By Lan Thai Chef and regenerative farmer
Lan Thai’s self-published journal features over 30 recipes and a 28-day meal plan to help us make the most of healthy eating. Thai’s goal for the book is “to simplify health, empowering you with a fundamental understanding of overall wellness.” Thoughtful details are incorporated into the pages that support a food-as-medicine lifestyle like equipment suggestions, tips for cooking without recipes that will help maximize the use of seasonal ingredients, macronutrient charts, and wellness routine templates.
» fammafarm.com
2929 E. Mission Rd., Fallbrook 760-483-3276
Pickup locations available throughout the county. Winter produce: contact for info » elisfarms.com
Foodshed Cooperative 3340 Fairmount Ave., City Heights 619-821-8222
Food grown by 25 regenerative farmers for pickup and home delivery. Accepts EBT.
Winter produce: apples, citrus, asparagus, avocados, leafy greens, cabbage, carrots, celery, green onions, microgreens, mushrooms, and more » foodshedcooperative.com
J. R. Organics
31030 Rodriguez Rd., Escondido 760-453-4144
Pickup and home delivery.
Winter produce: greens, broccolini, sweet potatoes, apples, and more » jrorganicsfarm.com
Rodney Kawano Farms Oceanside 661-584-6848
Pickup at their farmers’ market booths. Follow on Facebook for updates.
Winter produce: broccoli, beets, carrots, and much more » rodneykawanofarms.org
Winter products: beef, pork, lamb, eggs, and chicken available, plus broccoli, potatoes, onions, seven varieties of squash, lettuce, kale, spinach, arugula, carrots, beets, and tomatoes » sagemountainfarm.com
Sand n’ Straw 629 Mar Vista Dr., Vista 760-575-4758
Pickup at the farm Wednesdays and Fridays, or visit the farm stand, Pioneers Kraft Korner, and animals on-site.
Winter products: leafy greens, root crops, herbs, and other vegetables, with add-ons like eggs, sourdough bread, honey, and jam available » sandnstraw.com
Yasukochi Family Farms Oceanside 760-458-4827
Delivery to businesses, homes, and schools throughout the county.
Winter products: greens, potatoes, sweet potatoes, onions, carrots, squash, pumpkins, apples, and 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 bookmark this CSA guide on ediblesandiego.com.
Food as Medicine Functional Journal
OLIVIA HAYO
edible SAN DIEGO’S
LOCAL MARKETS GUIDE
Farmers’ and fishermen’s market listings for San Diego County
MONDAY
Escondido—Welk Resort √†
8860 Lawrence Welk Dr. 3–7pm
TUESDAY
Coronado √
Near 1st St. & B Ave.
2:30–6pm
Escondido √*
Juniper St. btwn Grand Ave. & Valley Pkwy.
2:30–6pm
Mira Mesa √*
Mira Mesa High School 10510 Reagan Rd.
2:30–7pm
Otay Ranch—Chula Vista √ Otay Ranch Town Center Main St.
4–8pm until Dec. 31
Pacific Beach Tuesday √† 901 Hornblend St. 2–7pm San Marcos √
251 North City Dr. 3–7pm
WEDNESDAY
Carlsbad √
State St. & Carlsbad Village Dr.
2:30–6pm (Mar–Oct)
Little Italy Mercato √*†
Date St. from Kettner Blvd. to Front St. 9:30am–1:30pm
Ocean Beach √ 4900 block of Newport Ave. 4–8pm
People’s Produce Mobile Farmers’ Market— Morse High School † 6905 Skyline Dr. 3–5pm
People’s Produce Mobile Farmers’ Market— Mt. Hope Community Garden † 4269 Market St. 11am–1pm
Santee √*† Pathway Center
Carlton Hills Blvd. & Mast Blvd. 3–6pm
South Bay √
Across from Chula Vista Golf Course
4475 Bonita Rd.
3–7pm
THURSDAY
Linda Vista √*† 6939 Linda Vista Rd. 2–7pm
North Park √
3000 North Park Way at 30th
3–7:30pm
Oceanside Morning √*
401 Pier View Way & Hwy. 101 9am–1pm
People’s Produce Mobile Farmers’ Market—
ECC Campus † 4343 Ocean View Blvd. 9–11am
People’s Produce Mobile Farmers’ Market—
Lemon Grove †
3200 Main St. 4–6pm
Scripps Ranch √ Newtopia Cyder
10045 Carroll Canyon Rd.
3:30–7:30pm
FRIDAY
Borrego Springs √
Christmas Circle Community Park
701 Palm Canyon Dr. 8am–noon (Nov–Apr)
La Mesa Village √*
La Mesa Blvd.
Btwn Palm & 4th St.
3–7:30pm
People’s Produce Mobile Farmers’ Market— Brooks Huffman Plaza † 110-16 Euclid Ave. 11am–1pm
Rancho Bernardo √
13330 Paseo del Verano Norte 9am–1pm
SATURDAY
Cardiff à
Miracosta College San Elijo Campus 3333 Manchester Ave. 10am–2pm
Del Mar √
Del Mar Civic Center 1050 Camino Del Mar Noon–4pm
Fallbrook Main Avenue √* Main Ave. btwn Hawthorne & Fig 9am–1:30pm
Imperial Beach √*† SunCoast Market
Veterans’ Park 1075 8th St.
Third Saturday, 8am–2pm
Jamul 14019 Campo Rd. 2–7pm
Little Italy Mercato √*† 600 W. Date St. 8am–2pm
Mission Valley à Civita Park
7960 Civita Blvd. 9am–1pm
People’s Produce Mobile Farmers’ Market— Bethel AME † 3085 K St.
Second Saturday 11am–1pm
People’s Produce Mobile Farmers’ Market— Logan Heights CDC †
2835 Imperial Ave.
Third Saturday noon–2pm
People’s Produce Mobile Farmers’ Market—Mountain View Community Center † 641 S Boundary St.
Fourth Saturday 10am–noon
Poway √*
Old Poway Park 14134 Midland Rd. at Temple 8am–1pm
Santa Ysabel √
21887 Washington St. Hwy. 78 & Hwy. 79 Saturday & Sunday 11am–4pm
Tuna Harbor Dockside Market
598 Harbor Ln., San Diego 8am–2pm
Vista √*†
325 S. Melrose Dr. 8am–noon
SUNDAY
Leucadia √*
Paul Ecke Elementary School
185 Union St. 10am–2pm
Point Loma √
Point Loma High School Parking Lot 2324 Clove St. 9am–2pm
Ramona
Near Correcaminos Winery 1941 Lilac Rd.
First & third Sunday, 8am–1pm
Rancho Santa Fe √
Del Rayo Village 16079 San Dieguito Rd. 9:30am–2pm
Santa Ysabel √ 21887 Washington St. Hwy. 78 & Hwy. 79 Saturday & Sunday 11am–4pm
Solana Beach √ 444 So. Cedros Ave. 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.
ASCENDKemet Collective Certified Farmers’ Market of City Heights √† 4325 Wightman St. 10am–2pm
Chula Vista à
300 Park Way & Third Ave. 10am–2pm
Fisherman’s Market of North County 320 Harbor Dr., Oceanside 8am–2pm
Hidden Certified Farmers’ Market √ By Grape Day Park and James Stone Pool
123 Woodward Ave., Esconidido 9am–1pm
Hillcrest √*
Normal Street, btwn University & Lincoln Ave. 9am–2pm
La Jolla Open Aire √
7335 Girard Ave. & Genter St. 9am–1pm
√ 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.
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Two Tastings for the Price of One
Bring in this ad to receive Two Tastings for the Price of One
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Enjoy our national and international, award-winning wines on our sheltered, outdoor veranda, overlooking our vineyards and the Ramona Valley, while surrounded by almost 180 degrees of mountain views! woofnrose.com ~ 760.788.4818
Enjoy our national and international, award-winning wines on our sheltered, outdoor veranda, overlooking our vineyards and the Ramona Valley, while surrounded by almost 180 degrees of mountain views! woofnrose.com ~ 760.788.4818
Marilyn@woofnrose.com
Wildy Refreshing
Botanical beverages to boost your spirits
BY BETH DEMMON • PHOTOGRAPHY BY LAUREN DI MATTEO
Botanicals might seem like a trendy buzzword in health and wellness circles, but that doesn’t mean it’s anything especially fancy, scary, or too new age. “It’s just plants, fruits, and veggies,” promises Brianna Wilkerson, a local beverage consultant known as the Beverage Botanist. “It’s not just obscure, strange, exotic plants.”
Craft cocktails
Using botanicals is far from a new fad. Examples like ginseng, lavender, chamomile, ginger, and turmeric have been used for centuries as medicines, intentionally as part of rituals, for decorations around homes, as perfumes, and to enhance flavors in food and drink. With such significant use over long periods of history, it’s no wonder that plenty of chefs, home cooks, beverage professionals, and amateur enthusiasts still infuse their concoctions with botanicals—including Beau du Bois.
Du Bois, an award-winning bartender who has worked around the world, is the vice president of bar and spirits at Puesto, Marisi, and Roma Norte. He says botanicals are a great way to impart terroir and seasonality into different drinks, as well as a way to accentuate certain flavors. For instance, he says rather than simply grabbing for a bottle of St-Germain, a commercially produced elderflower liqueur, he prefers to make his own elderflower tea and sweeten it to taste. “All your cost control and palate intensity control is in your court,” he says. “[That’s why]
our cocktails catch your attention because we've increased the control and the intensity of the ingredients.”
The beverage team at Haven Farm + Table takes it even further. The on-site restaurant at Fox Point Farms, a 21.5-acre working farm and residential community in Encinitas, sits just feet away from verdant rows of fruits, vegetables, flowers, herbs, and other plants that go straight from field to kitchen in the blink of an eye. Haven’s general manager and beverage director Ricardo Zarate Jr. says they always keep “seasonality and viability of volume” in mind when designing cocktails at Haven, like their Ode to James, a riff on a Bee’s Knees.
“Currently, we make use of a sage-infused honey,” he explains. “The earthy, piney notes of sage pair seamlessly with the gin, which itself is infused with golden beets, adding an unexpected twist.”
He says anyone interested in dabbling with botanicals at home should feel empowered to experiment, and suggests taking notes about what works and what doesn’t. “When dealing with something like botanicals, it helps to track how your perception of the botanical changes over time. For example, how does the flavor of fresh mint change when made into a tea?” he says. Du Bois agrees, suggesting that people try making mojitos two different ways—by muddling fresh mint, and by breaking the leaves. “There’s a much different flavor that’s going to come through,” he promises, saying that muddling often comes across
Mixologist Beau du Bois weighs out dried elderflower to prepare his version of a Hugo Spritz.
much more bitter. “There always has to be a clear understanding in regards to the ingredient itself.”
Ready-made botanical blends
For beverage enthusiasts who prefer to let others do the work for them (no shame in that!), companies like Kove and Cool Hand Co. have built businesses on botanically based beverages, in both the alcohol and no-alcohol markets. All of Kove’s products use a proprietary blend of botanicals, which are then fermented into alcohol. Chris Clark, partner and head of brand at Kove, says it’s crucial to look at the history of different ingredients—where it’s from, how it’s been used, and what it can do—to not just understand, but respect the plant. He uses saffron as an example.
“What is saffron? What part of the world does it come from? What’s the history of saffron? How does it infuse, and how does it get highlighted in your finished product?” Clark says. “It’s a rabbit hole you can go down, but it’s really fun.”
On the no-alcohol side, Lucas Ryden, founder of Cool Hand Co., says seasonality is what inspired him to launch a line of shrubs, which are concentrated syrups made by combining different fruits with vinegar and sugar, with different combinations of botanicals added for variety. His core four flavors include blackberry-cacao niborange peel, pineapple-turmeric-ginger, strawberrycascara-ginger, and strawberry-hibiscus-jalapeño. His advice? Don’t be afraid to go big.
“One big lesson I've learned over the course of having a shrub company is that more ingredients and more potency is generally better in the long run,” Ryden says. “A lot of times people, especially when they start out making syrups or shrubs or that kind of stuff, they'll undershoot the ingredient … a less is less kind of thing. If you want that fresh fruit flavor to shine, or if you want that botanical to really shine, I've found that a lot of times you want to use more than you think.” Plus, he adds, if the product comes out stronger than expected, you can always use less when mixing it with something else.
At the end of the day, no matter how you experiment with botanicals, Wilkerson says it’s a great first step in connecting with the earth. “Plants are medicine,” she says. People have used plants for health and healing since the dawn of time, so why not play with their flavors as well? She, for one, is happy that the age-old concept is facing a new renaissance. “People are understanding that certain botanicals are doing something awesome for you,” she says. “It's a really cool world to start to explore when you're thinking about plants and cocktails.” ?
Ask an expert
How to start experimenting with botanicals at home
Jenny Griffith is a holistic living and herbalist expert and in-house herbalist at Heal Botanics at Fox Point Farms, where she infuses different botanicals into teas, essential oils, syrups, soaps, and other items.
Dried versus fresh: Fresh herbs often have a stronger aroma and are ideal for infusions like teas or cooking. However, dried herbs are more concentrated, shelf-stable, and perfect for tinctures or long-term storage.
Keep in mind: Always ensure that the herbs you’re using are properly identified and safe for consumption. For stronger infusions, use a higher proportion of dried herbs. When crafting tinctures, alcohol or glycerin extraction works best for dried herbs.
Flavor combinations: Some classic pairings include lemon balm and chamomile for a calming tea or mint and lavender for a refreshing beverage. If you're creating botanical drinks, try pairing herbinfused beverages with foods that have complementary flavors, such as serving a floral lavender tea with lemon-based desserts.
Tips and tricks: When experimenting with teas or tinctures, start small to find the right balance of flavor and potency. Cold infusions are ideal for drawing out subtle notes, while hot infusions tend to amplify both flavor and aroma.
Brianna Wilkerson and Beau du Bois at Marisi in La Jolla. Below: Marisi’s version of a classic Northern Italian cocktail, the Hugo Spritz, garnished with fresh mint.
Food Forestry
Partnering with the trees that nourish us
BY LAUREN J. MAPP
PHOTOGRAPHY BY LAUREN DI MATTEO
When CJ Andrews first stepped on the property she would later buy in Valley Center, it looked staggeringly neglected.
Between avocado, citrus, pecan, and Peruvian pepper trees stood massive weeds—some as tall as the trees themselves—which hadn’t been watered, pruned, or cared for in years.
Despite the neglected state of the orchard and an avocado expert saying many of the avocado trees would never again bear fruit, Andrews saw the land’s potential.
“Luckily I'm a visionary because the property was a mess,” she said. After two years of pulling weeds, revitalizing the soil, and introducing companion plants, her Avocado Bliss Retreat looks transformed.
She renovated the house and barn on the property to create shortterm rental spaces for those who want to host retreats and other events on the farm. Following a county efficiency test on the farm’s irrigation system, Andrews and her gardener repaired it to ensure all the trees receive adequate water.
“Maybe a dozen trees had a healthy crop the first summer,” Andrews said. “This year we had a lot more avocados and a lot more healthy and flavorful fruit. And the crop coming in for next year is incredible.”
San Diego County has more than 5,000 farms, which is more than any other county across the nation, according to a University of California Agriculture and Natural Resources report.
Fruits and nuts account for 17% of farmland harvested in the county, and crops grown on trees—namely avocados, lemons, and oranges—accounted for three out of the top 10 crops in 2022, a San Diego County Agriculture, Weights, and Measures (AWM) report shows.
AWM data shows that apples, avocados, citrus, and persimmons accounted for 88.5% of all harvested acres of fruits and nuts throughout the county in 2022. An additional 5.63% of crops in the category are classified as nuts and other fruits.
The report also states that San Diego is the top county in California for organic producers and has the second-largest value of harvested avocados behind Ventura County.
Orchards throughout the region are home to thousands of trees growing everything from citrus to apples, bananas, dates, elderberries, and stone fruits.
The region is also home to some of the first coffee farms in the continental United States, like the 18-acre Mraz Family Farms in Oceanside, owned by Grammy-winning musician Jason Mraz. Many of the varieties of food-bearing trees in the region have
been imported from elsewhere in the world, such as Sorrento lemons from Italy, figs from Turkey, almonds from Southwestern Asia, and coffee from Ethiopia.
When Linda Zaiser and her late husband Bill purchased the 43acre plot of land they built their farm on in 1980, they started growing fruits for community members who couldn’t find what they wanted locally.
“We really worked hard on procuring trees that nobody else had,” said Linda Zaiser, owner of Rancho Del Sol Organics in Jamul. “I have the Italian Sorrento lemons, and I'm one of the only ones in the United States that has those.”
The farm was certified organic in 1993 and produces a variety of fruits including pomegranates, mandarins, finger limes, and Buddha’s hands.
Indigenous use and stewardship of native tree species
While many food-bearing trees growing today in San Diego County originated in other parts of the world, trees have long provided nourishment and medicine to the Indigenous communities of the region.
For more than 10,000 years—long before Spanish missionaries and American settlers colonized the border region—the Cahuilla, Cupeño, Luiseño, and Kumeyaay people have been stewards of the land in present-day San Diego and its native trees. Late spring brings the harvest of elderberry flowers, followed by elderberries and pine nuts in the summer. Autumn is the time
when community members gather to collect and process acorns.
“The elders will go before the rest of us, and they decide when we can pick the acorns,” said Ruth-Ann Thorn from the Rincon Band of Luiseño Indians. “The first droppings of the acorns go to our animal relatives, and they get first pick. Then we get to go.”
San Diego is home to two varieties of oak trees producing different types of acorns, said Juan Nemuuly Reynoso, a member of the San Pasqual Band of Kumeyaay Indians. While the coastal California live oak produces smaller, more acidic acorns, the black oak trees in higher elevation places like Cuyamaca produce larger, sweeter acorns.
Once the kwila or shawii—the word for acorns in Luiseño and Kumeyaay, respectively—are collected, they need to be processed before consumption.
To reduce the tannins and make their nutrients more bioavailable, acorns are first leached in room temperature water.
“It is very bitter if you're not taking the time to curate it and really clean it out,” said Reynoso, who started learning about the traditions of gathering acorns as a kid during culture lessons from elders on his reservation.
After the tannins are leached out, the acorns are ground by hand into a flour that can be used in a traditional porridge wiiwish, also known as shawii. The Kumeyaay used matates, grinding stone indentations akin to mortar and pestles in bedrock that can still be found in places like Mission Trails Regional Park.
CJ Andrews revitalized trees like Peruvian peppers (left) and avocados that experts suggested would never bear fruit again. Right: The scar from a trimmed tree branch at Avocado Bliss Retreat.
“A lot of people think that those matates are predominantly used just for nuts and harder materials,” Reynoso said. “But actually, there's been some studies to see the carbon imprints of some of those stones, and they've also found that there has been animal by-product in those spaces.”
Underground
communication
When walking through an orchard, it’s easy to become captivated by the beautifully fragrant flowers or plump fruits adorning the trees. But in order for each piece of fruit to thrive, there is a complex symphony working in tandem underground.
Tree roots, which anchor and support growth, radiate like a vascular system absorbing water and nutrients. Irrigation and drainage systems ensure trees get a sufficient amount of moisture without becoming waterlogged.
Most importantly, there’s an entire ecosystem made up of mycorrhizal fungi, nitrogen-fixing bacteria helping plants access nitrogen, worms, and other insects that the health and productivity of an orchard depend on.
According to the National Forest Foundation, mycelium are the tiny fungi threads wrapping around tree roots as part of the mycorrhizal network that allow individual trees to transfer nitrogen, carbon, water, and other minerals to one another.
Given the positive impact a healthy mycelium network can have on trees, Andrews took steps to encourage its growth. She spread wood mulch between the trees on her property to prevent a resurgence of weeds without using harsh chemicals and to
encourage the growth of fungi that grow in decomposing wood.
“I think it's really important for that kind of intelligence to be working around the property because the Earth is a lot smarter than we know,” Andrews said.
Where to buy fresh fruits and nuts from San Diego
Visiting one of San Diego County’s certified farmers’ markets is one of the best ways to find fruits and nuts grown by orchards in California.
Some locally grown fruits can be found in grocery stores like Specialty Produce in Mission Hills and Jimbo’s Naturally. They often sell fruit from Rancho del Sol in Jamul, which also ships 10- and 15-pound boxes of their seasonal fruits.
Other farmers allow guests to pick fruits from the trees during harvest season, or they sell CSA-style produce boxes that can be picked up directly on the farm. Ramona Fresh Fruits, also known as Shoemaker’s Farm, is co-owned by Christin Roscoe and her father Ed Shoemaker and opens for persimmon picking every fall.
“It's really nice to be able to provide this opportunity for families and people to come and be out in the sunshine, be amongst all of the beauty out here, to taste how much better it is, and just give them an appreciation for nature,” Roscoe said.
Soon there may also be an acorn protein-based nutritional shake available for sale. Thorn, who uses oil from acorns harvested at Palomar Mountain and on tribal lands in Northern California in her N8iV Beauty skincare products, said the protein powder is still under development before going through the FDA approval
“It’s
really nice to be able to provide this opportunity for families and people to come and be out in the sunshine, be amongst all of the beauty out here, to taste how much better it is, and just give them an appreciation for nature.” —Christin Roscoe
process, but it might be available as early as next year.
Studies have shown that consuming acorns may help reduce symptoms of diabetes and the risk of cardiovascular disease, which Thorn said inspired her, in part, to develop a nutritional shake made with them as an ingredient.
“Acorn is tried-and-true because it's been used for thousands of years for health for people, for sustenance,” she said. “I thought it would be worthwhile to create something that was a benefit to people, and acorns are readily available.”
Growing the canopy
As part of the Climate Action Plan, the county aims to plant 70,560 trees by 2030, adding another 6,650 trees per year on county property and in unincorporated parts of the region. In doing so, officials hope to have a positive impact on climate change by reducing urban heat island effect, greenhouse gas emissions, and energy consumption.
Fruit and nut trees also increase the canopy of tree coverage with the added benefit of providing food to community members. The initiative to increase the region’s tree canopy is also being taken on by San Diego Gas & Electric through efforts like the
Healthy Communities Fruit Tree Program. They are working in partnership with Healthy Day Partners, a nonprofit based in North County that aims to “empower food insecure children, seniors, active military, veterans, and marginalized populations to grow their own food.” Through the program, eligible schools and community gardens can apply to receive fruit trees and grant funding to benefit their communities, said Morgan Justice, community relations manager supervisor at SDG&E. To date, the partners have collaborated to plant more than 200 trees on 20 sites throughout the region.
“This program is not intended to be quantitative. It's much more qualitative in terms of providing quality trees that are going to last a long time and provide benefits to those students or residents,” Justice said. “We're forging relationships, getting people excited about growing their own food, and connecting them to resources that might allow them to continue this journey.”
San Diego County residents have benefited from abundant fruit-bearing trees for millennia. Today, we can grow or purchase tree fruit from local producers and enjoy diverse, dense nutrition while helping trees fix carbon and support living soils and biodiversity. !
Christin Roscoe, co-owner of Ramona Fresh Fruits, tours the orchard where a large variety of tree-ripened fruits are grown.
CHAMPAGNE BRUNCH ON MISSION BAY
Sundays | 10:00 a.m. - 2:00 p.m.
Enjoy an optional add-on of free-flowing champagne and mimosas, and elevate your experience further with a live jazz band on the last Sunday of every month!
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Can Agritourism Save the Family Farm?
An invitation from a farmer
BY TERI R. KERNS
PHOTOGRAPHY BY LUKE SCHMUECKER
At a time when the number of family farms is declining, San Diego’s farming community needs your support more than ever. With more small farms than any other county in California, we truly have a backyard bounty to experience. As small farmers living in Ramona, my husband Micole and I love sharing our passion for gardening, raising chickens, farming wine grapes, and wine production. As the cost of travel increases, I’d like to encourage you to stay local and explore our foothill community of Ramona to taste what’s growing.
On a trip to Italy in 2005, our stay on a farm outside of Sienna included waking to the sound of a rooster, which was fitting as we were in Chianti, enjoying a breakfast consisting of fresh eggs and juice, and looking forward to wine tasting later that day. From this journey, a vision was born. Fast forward 20 years and my husband and I have been growing grapes and making wine on our farm, Ramona Ranch, ever since. My passion for wine making and farming grows stronger each afternoon. Nothing compares to relaxing with a glass of wine and dinner made from
the grapes and produce grown on our farm while overlooking the vineyard.
Our on-site tasting room had humble beginnings. We started out making wine in our garage and serving it on our home patio. We added an orchard, a garden, more vineyards, and farm animals. We opened our current on-site TasteSpace and wine production building in 2022 and now offer wine tastings Thursday through Monday; we are also able to host classes, educational experiences, and live music.
We have found our guests are interested in farming and learning what it takes to live an agrarian lifestyle, and we are happy to share as we learn more about the risks of overly processed food and wine. Did you know a glass of wine is only around 120 calories and that ours is made from 100% Ramona grapes without flavorings or additives?
Simply put, agritourism is when guests are hosted on a farm to see how and where food and its by-products are grown and made—but it’s much more than that. It’s sitting down with a young adult and talking about energy generated on-site. It’s explaining that yes, pickles come from cucumbers, and no, you don’t need a rooster for hens to lay eggs. We’ve found the reward is in sharing a sense of pride in a product—in our case, wine made with love in a manner that is good for the farm and good for you, rather than something mass-produced with a list of ingredients we can’t pronounce.
Customers are curious … and this is where agritourism and farming intersect. A visit to Ramona Ranch Winery might include spending time with our guests and explaining how we use barn cats, owl boxes, and raptor perches, rather than rodenticides, to control our vertebrate pests. Native cover crops encourage plant diversity, which increases food for baby birds and attracts other birds to eat bugs, reducing pest pressure in the vineyard. Silt ponds along with solar and wind generators work together toward reducing energy consumption, while tensiometers track vineyard water consumption, processes that supplement each other and create a healthy environment. As San Diego’s first and only certified sustainable vineyard and winery, we’ve decided to leave a percentage of our property undeveloped, with plans for future walking trails and educational signage displaying the significance of the choices we can all make to encourage biodiversity and protect wildlife.
An agritourism day trip to Ramona might start with a cup of freshly brewed coffee and a breakfast of farm-fresh eggs at a family-owned restaurant. Follow this up with a hike at one of Ramona’s open preserves (Ramona Grasslands is a personal favorite). Then swing by one of our many fruit and farm stands before indulging in an afternoon of wine tasting while snacking on fresh, local produce.
A visit to a winery gets you outside and connects you with where and how grapes are grown and how wine is made. We enjoy connecting with and educating visitors about our wines, most of which are vineyard- and varietal-specific, meaning one type of grape, from one specific vineyard—the opposite of mass farming.
Zinfandel
Your support is important to our local wine community. The number of active and planned wineries in the county rose to 166 in 2023, a 4% increase from the previous year—and most of them are considered boutique or micro-wineries. This growth in wineries also led to more jobs in the sector with an estimated 802 jobs in 2023, a 13% increase from 2022. However, an informal survey of the Ramona Valley Vineyard Association members in May of this year reported that 99% of the respondents have seen a decrease in on-site sales and customers this year. This is where you can help. When visiting a local winery, ask where their grapes are grown. If they are from San Diego, or as in our case Ramona, you know your dollars spent are staying local.
A great local resource for farmers is the UC Cooperative Extension Agritourism program in San Diego County. Led by Ramiro Lobo, it supports farm producers in agritourism through peer-to-peer learning and problem-solving for economic viability. Goals include strengthening ties with the regional tourism industry and assisting producers in developing effective business, financial, and marketing plans. Funded by the Western Extension Risk Management Education Center, the team offers various learning opportunities to enhance networking and strengthen the local agritourism industry. We hosted their last workshop and are excited about the support they offer.
Come by in the spring and pick up a bouquet of locally grown flowers. Summer is perfect for lazy afternoons at the winery, while
fall is a time for dusting off those sweaters and boots as we relish in the cooler evenings and anticipation of harvest. Though you might not think of winter as the time for wine tasting, it’s actually a great opportunity to catch us when we’re moving a little slower. There’s more time for conversations and community, and with our near-perfect weather, there is always something new at the local farm stands. San Diegans know and love the outdoors, and the growing popularity of agritourism is crucial to the survival of small family wineries.
My many winery, farming, and ranching neighbors and I invite you to learn more about all the scenic, tasty, and memorable experiences waiting for you just a short drive away. Cheers! >
» teri@ramonaranchwines.com
» ramonaranchwines.com
Prepare your recipes for Ramadan 2025!
February 28th –March 30th
Travel from house to house on Rahma Road to see what everyone’s cooking for the annual potluck iftar! Recipes by Faaiza Osman from
Ramadan on Rahma Road: A Recipe Storybook
Find even more Ramadan recipes in Rahma Road: A Recipe Storybook, available January 2025
barefootbooks.com/ramadan-on-rahma-road
Ingredients
• 2 Tbsp Greek yogurt
• 2 Tbsp lemon juice
• 2 Tbsp vegetable oil
• 1 Tbsp garlic, crushed
• 1 tsp ginger, grated
Chicken Tikka
Manal and her family are making chicken tikka, a Pakistani dish of spiced chicken skewers.
SERVES 8 | PREP : 20 MINUTES
REST (OPTIONAL): 3 HOURS | COOK: 25 MINUTES
1. Make the marinade
Manal places all the ingredients (except the chicken) together into a bowl and stirs until creamy.
• 1½ tsp Kashmiri red chili powder (or paprika)
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp garam masala
• 1 tsp crushed red pepper
• 1 tsp salt
2. Marinate and thread
• 2 lb boneless chicken, cut into 1-inch cubes
Tools / Equipment
• 8 skewers
• Tandoor (optional)
She adds the chicken to the bowl, and stirs it through until the marinade fully coats all the pieces. She threads the chicken pieces onto skewers. It’ll taste best if she leaves the skewers to marinate for at least 3 hours.
3. Cook
Her nani helps her cook the pieces in the tandoor (a special clay oven). If you don’t have a tandoor, you can use a regular oven and bake for 15-20 minutes at 350°F (180°C). at 350°F (180°C).
Illustration adapted from written by Razeena Omar Gutta and Faaiza Osman, and illustrated by Atieh Sohrabi
Ramadan on Rahma Road: A Recipe Storybook (Barefoot Books),
Ramadan on
Ingredients
Dough
• 2½ cups all-purpose flour
• ½ tsp salt
Spinach and Feta Gözleme
Esma uses her nene’s recipe to make a tasty filled flatbread from Türkiye.
• ¾ cup warm water
• ½ cup vegetable oil, plus extra for coating the dough
1. Make the dough
Esma places the flour and salt in a bowl. She adds the water and oil and mixes it in with her hands until the ingredients come together. Then she pours the mixture onto the clean countertop and kneads until it forms a smooth, soft dough (approximately 3-5 minutes). She places it back in the bowl, coats it lightly with some oil, and leaves it to rest for 30 minutes.
Spinach and cheese filling
• 8 oz raw baby spinach
• 8 oz feta cheese
• Salt and pepper to taste
• Lemon wedges
2. Roll and fill
Esma divides the dough into 4 equal pieces. She rolls out a square as thin as she can, about 10 inches wide. She sprinkles one fourth of the spinach onto half of the square, crumbles one fourth of the feta on top, and sprinkles with some salt and pepper. She pulls the empty half of the dough over the filling and presses down on the edges to seal.
3. Cook
Esma’s dad places a large pan on medium heat and adds in a little oil to coat the surface. He helps Esma place a gözleme into the pan. He cooks it until it starts getting crispy with deep golden spots. Then he flips it and waits to see the golden spots on the other side before removing it from the pan. Esma cuts the gözleme into 6 pieces and places a lemon wedge on the side of the plate.
Illustration adapted from written by Razeena Omar Gutta and Faaiza Osman, and illustrated by Atieh Sohrabi
Garnish
Ramadan on Rahma Road: A Recipe Storybook (Barefoot Books),
Just 35 minutes to the east of San Diego, quality, award-winning wines are being produced by over 45 boutique wineries, ranging from tiny “labors of love” to larger operations. All of which offer a unique selection of red wines, white wines, and even the occasional sparkling wine. Across the valley, in the wineries and the vineyards, the pace of life is slowing just a bit. The new wine is in the bottle or resting in the barrels and we have time to reflect and be grateful.
The previous vintages are delicious and ready to drink now. We invite you to come to Ramona and celebrate with us. See you soon!
From Seed to Soil
What to propagate in winter for a spring harvest
BY KENISE ADAMS
In Southern California's sun-drenched climate, the journey of a seed highlights both nature's resilience and human dedication. Intrigued by the prospect of growing my own crops, I was keen to gather insights from Brijette Peña, founder and owner of the San Diego Seed Company. As a seed farmer, Peña has spent over a decade mastering regional planting techniques for seed production.
For Peña, finding her niche in gardening zones 9 and 10 was driven by a clear demand for regionally adapted seeds. "There is a need," she explains passionately.
The winter crops growing now, like cabbage, broccoli, and cauliflower, are often started from seed in the transitional months of late summer and early fall to take full advantage of the cooling temperatures and optimal day length. "Timing is very important," she says. Peña notes how propagating at the right moment can make all the difference in achieving a bountiful harvest. The back of each seed packet provides guidance for Southern California’s climate, another nod to the value of buying regionally adapted seeds.
"Gardening has been my grounding thing," Peña confides in me. She identifies how fostering a deeper connection to our
food sources and sharing in the simple act of nurturing a plant can offer solace. Her goal is to inspire and support one million gardeners, regardless of their socioeconomic status. Through masterclasses, memberships, and even an e-book focused on tomatoes, Peña is committed to making gardening accessible and enjoyable for everyone.
Bringing a seed from farm to packet involves a meticulous process, Peña explains: "Each crop undergoes germination tests and quality checks to ensure they will grow well in our region." With this understanding, gardeners gain confidence in local seeds’ viability, reflecting the care invested at each step. San Diego Seed Company’s Annual Urban Farming and Planting Calendar is full of essential information tailored to Southern California’s unique climate, ensuring that every gardener who reads it knows precisely when and how to start plants from seeds for the best results.
In our globalized world, there's something uniquely special about planting seeds with roots so close to home. San Diego Seed Company’s efforts highlight the beauty of local, sustainable gardening, showing us all that with the right information and resources, everyone is capable of enjoying the magic of growing their own food.
KENISE ADAMS
Five seeds to start in winter
Taking advantage of the extended winter growing season? Here are practical tips for local gardeners propagating these spring crops. If you’re eager to seek tailored tips and delve deeper into seasonal planting, visit sandiegoseedcompany.com for a comprehensive growing calendar and a plethora of resources to support your gardening journey.
VARIETALS TIPS TO CULTIVATE SUCCESS
Fennel
Fennel thrives in the cool season, growing best when planted in mild weather. This aromatic plant adds a unique flavor to culinary dishes and offers health benefits. “Fennel bulbs are fragrant vegetables that can be eaten raw or cooked and are perfect for tolerating cooler temperatures,” Peña says. Using row covers or shade cloth can help extend its growth by protecting it from unexpected temperature drops.
Fava Beans
These overwintered beans love cool weather, making them an excellent choice for winter propagation. “Plant them now and look forward to chopping down the stalks in late spring for a second crop,” Peña advises, emphasizing their dual benefit as both a food crop and a soil improver. Fava beans are great in stir-fries, tossed into pasta, and made into dips.
Scallions
Scallions are a versatile crop that can be grown almost year-round, except during the hottest summer months. With a germination period of about 21 days, these green onions add a fresh zing to salads and dishes.
Calendula
Calendula, known for its golden blooms, enjoys cool weather to firmly establish itself before summer. These flowers beautify gardens and offer medicinal properties.
Poppy Flowers
With their vibrant blooms and over 60 varities native to California, poppy flowers establish best in cool weather and can bring a splash of color to your garden. Peña recommends starting poppy seeds “before the onset of winter to maximize growth.” Sowing October through January ensures these flowers have ample time to develop during their 10 to 14+ day germination period.
• Choose a location with full sun and welldrained soil.
• Sow seeds directly into the soil, placing them about 6 inches apart in a debris-free, wellworked soil that has been deeply watered. Cover with ½ inch of finely sifted soil.
• Keep the soil consistently moist to support healthy root development.
• Favas thrive in full sun with well-drained soil.
• Direct sowing is recommended. Plant seeds 1 inch deep into well-worked and thoroughly watered garden soil.
• Space seeds about 7 inches apart to encourage optimal growth.
• Directly sow seeds in well-drained soil, spacing them 1–2 inches apart.
• Thin seedlings to promote healthy growth.
• Regularly water to keep the soil moist.
• Choose a sunny spot with rich, well-drained soil.
• Use starter pots for calendula seeds before transplanting calendula into the garden.
• Mist gently to water the seeds. Do not water with a heavy spray as this will cover the seeds with displaced soil.
• Poppy seeds are small and should be sown close to the soil surface. Use a high-quality seed-starting mix in trays or starter pots if starting indoors.
• Poppies require little care. In warm climates, mulch can help keep the soil cool and moist.
• Water regularly to support germination.
Winter Superfoods
BY DR. SABRINA A. FALQUIER
PHOTOGRAPHY BY JEN LO
Close your eyes and picture your favorite food-related memory—this could be anything from growing food at home or in a garden to a farmers’ market experience, a homemade meal, a picnic, or an unforgettable restaurant experience. What comes up for you? The surroundings, the visuals, the flavors, the smells, the company, or something else?
With that vision in mind, I welcome you to reconnect to your food through seasonal bounty. Over the next four issues, I aspire to encourage you to discover how delicious these simple, seasonal ingredients are and learn how to best prepare them for optimal health benefits. I am Dr. Sabrina Falquier, a culinary medicine physician and the founder and owner of Sensations Salud®. My mission is to empower people to better health through nutritional knowledge and culinary literacy.
To begin, know that anytime you eat or prepare food with ingredients as close to the way nature intended, you are moving your needle towards greater health. The foods that the earth gives us are by their very nature superfoods, meaning they are packed with nutrients and antioxidants that our body needs to scavenge free radicals daily and reduce our risk for chronic diseases.
For this winter season in San Diego, let’s explore the benefits of dark leafy greens, citrus, beets, dates, and cruciferous vegetables.
Until next time, salud and bon appétit. D
Disclaimer: This article is for informational purposes only and should not replace recommendations given by your medical team.
Cruciferous vegetables include some dark leafy greens, yet here I’m highlighting cauliflower, cabbage, Brussels sprouts, and broccoli. They contain glucosinolates, which gives them their bitter flavor. These compounds have strong anti-inflammatory properties as well as powerful antioxidants. Cruciferous vegetables can be prepared in any form, but roasting has converted many adults and children I have worked with from reluctant cruciferous vegetable eaters into cravers! To roast, simply rough chop your chosen cruciferous vegetable, place in a single layer on a baking sheet, and drizzle with ½ a teaspoon of olive oil and a sprinkle of salt. Roast at 400° for 10 to 20 minutes depending on the vegetable and size of cut.
Citrus thrives in this cool season. Oranges, lemons, limes, calamondins (calamansi), kumquats, grapefruits, and more are loaded with vitamin C, a potent antioxidant. The key here is peeling and using the entire fruit, rather than juicing. This way, the fiber of the whole fruit is retained along with all the vitamins, helping regulate the natural sugar in the fruit itself. Eat citrus fruits raw in smoothies, slivers, or slices.
Dates are nature’s candy. They are sweet and high in fiber, which helps balance the natural sugar (like eating any whole fruit). They are also completely unprocessed. Enjoy dates as a snack or dessert or make a date paste simply by pitting and stewing them in a small amount of water until they soften, and then blend in a high-speed blender until smooth. Store in a container with a well-fitted lid in the refrigerator for up to three months. Date paste can be used in any item where you’d like added sweetness—from smoothies to energy bars to baking and even your favorite beverage.
Dark leafy greens such as kale, collard greens, chard, beet greens, and spinach are the most nutrient-dense of all vegetables. They contain non-heme iron, which can be absorbed when combined with foods that are loaded with vitamin C (like citrus). Prepare dark leafy greens in your favorite way—raw, sautéed, or roasted—and add citrus at the very end. Waiting until the greens are cooked will prevent the degradation of vitamin C, and the acidity from the citrus will help to neutralize any bitterness from the greens.
Beets are entirely edible from the beetroot to the stem and greens. All beets contain betalains with potent anti-inflammatory and antioxidant properties. They also contain naturally occurring nitrates that the body converts to nitric oxide, which increases blood flow and can also lower blood pressure and improve exercise performance. Different varieties of beets will have different flavor profiles, but all have the nutrient density desired. Beets can be eaten roasted or finely shaved and raw.
RAMONA RANCH WINERY
23578 HIGHWAY 78
RAMONA, CA
RAMONARANCHWINES COM
760 789 1622
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