Edible Orange County Spring 2014

edible Orange County

A Member of Edible Communities

Spring 2014 No. 13

GROWING STRONG

Growing Strong with Gloria Broming

SPRING 2014 NO. 13

In Season

Tree of Life

California Olives

edible

Contents Spring 2014

12

16

Features

In Each Issue

10

The California Olive

4

12

Helping Others Grow

16

By Gina Mullins-Cohen

By Stacey Rollings

Tree of Life

By Jim Hathcock

Editor’s Note

By Gina Mullins Cohen

6 Contributors

8

In Season

By Jessica Watkins of The Ecology Center

22 Threads

By Vitisia Paynich

24

Fit Foodie®

26

Our Advertisers

28

OC Farmers’ Market Listings

By Mareya Ibrahim

Cover Photo by Kathy Tanaka

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Recipe Box

10

Olive Oil Chocolate Chip Cookies

11

Olive Oil Pate

By Chef Charlotte Ladding

25

Roasted Brussel Sprouts with Black Garlic and turkey bacon

By Sydney Kania

By Chef Mareya Ibrahim

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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year

Native Daughter, Native Son Two years ago, in an article for Edible Orange County, author Bill Cohen detailed the critical need for seed banks by highlighting the important work and daily achievements at Rancho Santa Ana Botanical Gardens (RSABG).

Spanning 86 acres in Claremont, California, the Garden, nestled in the foothills of the San Gabriel Mountains, offers rambling trails, incredible mountain views and an extensive collection of native plants.

RSABG displays about 2000 taxa of California plants that also includes those native to the California Floristic Province as a whole. The California Floristic Province is a region reaching into southern Oregon, far western Nevada and extensively into Baja California, Mexico.

RSABG consists of three specific areas. A large flat-topped hill, made up of dense clay soils, known as Indian Hill Mesa where mature cultivars and wild species of native plants are rooted. The mesa is also home to the California Courtyard, California Natives Container Garden and California Cultivar Garden. If you have not been to RSABC, I highly recommend it, but if you want to cultivate your own native garden, I recommend you read Jim Hathcock’s article, Tree of Life, in this issue. Hathcock gives us a personal tour of the Tree of Life garden center, located in San Juan Capistrano, while bringing us the story of Mike Evans, conservationist, educator and curator of California native plants, He is a man who is devoted to a cause and to helping us all understand the vital role plants play in water conservation.

Our spring issue’s garden stories do not stop there. Helping Others Grow, our cover feature,

by Stacey Rollings, conveys the work of Gloria Broming a permanent fixture at Transition Laguna Beach (TLB), who has turned a simple love of gardening and the need for healthy, pure food in to a true “knowing” experience for everyone who meets her. Broming’s work and get-to-it attitude transcends the normal scope on home gardening.

She addresses, through her work in the garden, the how and why we eat the food we do. Rollings captures Broming’s true spirit in this feature and once you read it, you too will be a Gloria Broming convert.

I spend a lot of my time in transit. Driving my blue jeep around OC delivering magazines, flying back and forth from Virginia, where I work for the National Recreation and Park Association and bicycling or walking along beach trails in San Clemente. Over the years, it seems as I make my way from point A to point B, the world around me has changed, sometimes dramatically and not always for the better. As these changes touch my world, one thing is certain, people are trying to do better.

Slowly, but surely they are eating better, exercising more and worrying a little less. Keep that in mind as you read this issue and the stories about people transforming our world in their own, unique way and remember above all how important it is to eat well, laugh a lot and chose to be happy.

–Gina Mullins Cohen 4 Spring 2014

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Orange County® Published by Eclipse Media Partners, LLC 1001 Avenida Pico, Ste. C622 San Clemente, CA 92673 Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 949-315-6445 Bill Cohen Editor: Arts and Culture 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 949-315-6445 Vi Paynich Editor: Fashion and Design Vi@edibleoc.com 949-315-6445 714-504-1825 Kim Allen Editor: Culinary Arts Kim@edibleoc.com 949-315-6445 Kim Lewis Creative By Design Creative Director klewis@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Ben Marchbanks Alcemy, Inc. Digital Magazine Producer Ben@magazooms.com Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 949-315-6445 No part of this publication may be used without written permission from the publisher ©2014. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

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presents

Currently showing on PBS Television Check Your Local Listings or go to ediblefeast.com

www.ediblecommunities.com

Contributors Kim Allen has a graduate degree from the University of California, Davis, and often teaches at Orange Coast College (OCC) in Community Education. She owns her own business and still drives her first car, a 1965 VW Beetle. Culinary arts, food and farms are her passion.

Mareya Ibrahim – The Fit Foodie – began her career in the natural products industry as the national marketing director for Wild Oats Market before it became Whole Foods. She experienced the natural products industry from all angles including food and marketing, retail, and all avenues including being a consumer of whole foods.

Kim Lewis is the owner and creative director of Creative By Design, a full-service graphic design firm located in Corona, California. Kim has over 40 Maggie awards for magazine design, as well as an Eddie and a Communicator award during her 22year tenure as a creative professional.

Bill Cohen is a writer, musician, cartoonist and humorist. He has a graduate degree from the University of California, Los Angeles. He spends his free time playing classical guitar, bicycling and studying Turkish. Bill learned to eat under the direction of his mom.

Gina Mullins-Cohen became fascinated with nutrition, as a teenager, when she discovered the benefits of organic food.

Throughout her 20-year career in publishing she has successfully co-launched several domestic and international magazines, as well as two media companies.

Gina is the owner of Edible Orange County and spends her time between Orange County, California and Loudoun County, Virginia Lauren de la Fuente runs Pearl Street Marketing. She has worked with some of today’s marquee brands including Nike, E!, MTV, and currently leads the communications and public relations divisions for Edible OC. Her diverse expertise includes launching brands, forging strategic alliances, developing on-target positioning and strategy, and producing award-winning creative. Pearl Street Marketing handles B2B and B2C marketing for a variety of clients in the sustainable industry and is based in Santa Monica, CA. www.pearlstreetmarketing.com.

Robert (Bob) David Mullins is a Pulitzer Prize-winning journalist. He is the only journalist ever awarded the esteemed Amicus Curiae Award, presented by the state Judicial Council. The prestigious Robert D. Mullins Excellence in Reporting Award, named in his honor, is bestowed annually to journalists considered outstanding in their ethical efforts to report the news.

Vitisia Paynich grew up in Orange County. She has been an editor and writer for more than 20 years. Vitisia co-launched both international and domestic business publications. She has interviewed celebrities, as well as several other high-profile figures throughout her career.

Jennifer Sakurai has been a writer and editor for more than two decades. Several magazines under her direction have won Maggie Awards and both regional and national awards from the American Society of Business Publications. She has also earned an MBA with a marketing concentration. Jennifer loves both cooking and baking despite having been “the world’s pickiest eater.”

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In Season

Spring

by Jessica Watkins of The Ecology Center

K

eep an eye open for these seasonal treasures at farmers markets and seasonal menus in OC. Romanesco: With its spiraling fractal green turrets, Brassica oleracea looks more like sculpture than a vegetable. Revered by some as a natural example of Fibonnaci’s golden spiral, it is appreciated even wider for having a subtler nutty flavor than that of its cousin, cauliflower. Sometimes called romanesco broccoli or romanesco cauliflower, the edible portion of the vegetable is the plant’s unopened flower bud. First documented in Italy (thus its name), Romanesco is versatile in raw, lightly cooked, or fully cooked forms. Given its remarkable appearance, though, you’ll be sure to impress by keeping it in its native form and far, far away from the food processor! Try it lightly sautéed in olive oil with garlic and red pepper flakes to taste. (1 cup raw has approximately 16 cal, 3g carbs, 1g protein) TO PLANT: beans beets cabbage carrots chard corn cucumbers green onions herbs kale kohlrabi

Asparagus: A staple of the US diet since the 1940s, this vegetable gets its name from Persian word sparag meaning “shoot”. If planted from seed, it can take up to three years until the asparagus plant is mature enough to harvest. Then, spears shoot through the soil without any additional leaves or stems–the spear is the only thing you see above ground and they can grow up to 7” a day. Surprisingly, white asparagus is not a different cultivar; it’s just typical asparagus that has been kept out of the sun in the growing process! By piling dirt atop new shoots, sunlight is withheld, and the spears do not develop chlorophyll and the traditional green hue. When preparing, break off the cut ends with gentle pressure to let the spear tell you where it’s most tender. We in O.C. can be proud to know California is the largest producer in the US. And, if you’re a super fan, be sure to enter the eating contest at the annual Stockton Asparagus Fest, April 2517, 2014! (1 cup raw has 27 cal, 5g carbs, 2g

leafy greens melons peppers/chilies peas potatoes radishes spinach summer squash sunflowers tomatilloes tomatoes

TO HARVEST: artichokes asparagus beets broccoli cabbages carrots cauliflower chard chicories grapefruits kale

protein and is a good source of dietary fiber) Strawberries: This American all-star fruit is a hybrid of native eastern North American and Chilean varieties (Fragaria x ananassa), bred in its current state thanks to the French. To experience the epitome of strawberry, visit South Coast Farms in San Juan Capistrano TODAY during their peak season (March-May) for possibly the best organic strawberry you have ever tasted. Did you know? For full sweetness, strawberries should be fully ripened while on the plant— no white left to the flesh. Farmers George Kibby and Rebecca Noble of SCF make sure that the strawberries are picked at the peak of ripeness—ruby red from husk to tip— thus explaining why their picked-daily crop often sells out before noon! Truly a not-tomiss OC edible gem. (1 cup serving has approximately 45 cal, 10g carb (7g sugar/3g fiber), 1g protein, and is a remarkable source of vitamin C.)

kohlrabi leeks leaf and head lettuces blood oranges parsnips radishes rhubarb romanesco spinach strawberries turnips

A couple of things to keep in mind…When planting larger seeds, such as beans and squash, always plant directly into the ground or container. With smaller seeds, you can either plant directly or start in a greenhouse and transplant the sprouted seedlings into the ground.

For more information, visit www.theecologycenter.org, and join us for our gardening workshops to help your harvest!

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Success Starts With Great Soil Gardner & Bloome natural and organic soils and fertilizers are made from high-quality ingredients that are people, pet, and planet safe.

Available ONLY at independent garden centers

Orange County Farm Supply

Green Thumb International Nursery

Village Nurseries

1826 W Chapman Ave, Orange, CA 92868 (714) 978-6500

23782 Bridger Rd. Lake Forest, CA 92630 (949) 837-3040

1582 N. Tustin St. Orange, CA 92867 (714) 282-1361

Plant Depot

Village Nurseries

32413 San Juan Creek Rd. San Juan Capistrano, CA 92675 (949) 240-2107

10500 Garfield Ave. Huntington Beach. CA 92646 (714) 963-5372

Master Nursery Products

Sold Exclusively at these Locations: Batavia Garden

H&H Nursery

1730 N. Batavia St. Orange, CA 92865 (714) 637-2360

6220 Lakewood, CA 90712 (562) 804-2513

OLIVE

THE CALIFORNIA

By Gina Mullins Cohen

RECIPE Olive Oil Chocolate Chip Cookies Recipe by Sydney Kania Ingredients 2 ¼ cup all-purpose flour 1 ½ tsp. salt 1 tsp. baking soda ¼ cup extra virgin olive oil 1 tsp. vanilla extract ¾ cup granulated sugar ¾ cup brown sugar 2 eggs 1 or 2 Tbsp. of milk (or rice milk) 1 cup chocolate chips Directions 1. Preheat the oven to 375 degrees F. 2. Combine the flour, baking soda, and salt in a medium bowl and set aside.

3. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in 1 Tbsp. of milk to make the dough a bit firmer, maybe another tablespoon if you feel the dough is too sticky/dry (I use about 1 tablespoon + 1 teaspoon).

4. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet.

5. Bake for 10-12 minutes, until lightly golden and set.

(Mine took about 10 and a half minutes.) These over bake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet then move to another surface to finish cooling.

T

he slow growing olive tree is celebrated as one of the longest-living and robust trees on this planet. Its reputation as “the immortal tree” comes from the rebirth of the withering truck that sprouts shoots at the base, eventually growing in to a new tree.

Geographically speaking, the climates best for cultivating olive orchards are those where summers are hot and winters are mild.

Vast regions of France, Italy, Spain and Greece provide good climates for growing olive trees as do the inland valleys of California.

During the months of April, May and June, petite white blossoms pop-up in clusters beneath the preceding year’s leaves. Lasting only a few weeks, one olive will result from the birth of 20 of these small white flowers.

The olives mature all through the summer months and are ready for harvest by the autumn months. The cycle starts again immediately after the harvest as microscopic buds are growing to form by early November.

Harvesting of olives in California begins in September and lasts through the month of November. Olives that are picked directly from the tree are bitter to the tongue and require a curing process.

There are three primary ways to process an olive: oxidation, greening, or natural.

California black olives are harvested when they are green. The majority of California olives become ripened black olives through the process of oxidation. The olives are taken from the orchard and immediately put into storage tanks. Next they are taken to the processing plant to be cured. Air bubbles flow into the tanks giving the olives their distinctive black color. The olives are allowed to cure for about one week before they are hand sorted to remove any soft, off-color, or broken fruit. Once pitted, the olives are sent to the canning lines, where they are packed and heat sterilized and then, finally, ready to eat!

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RECIPE Olive Oil Pate by Chef Charlotte Ladding Ingredients: 8 cloves of garlic, not peeled 1/2 pound ripe Brie or Fontina cheese, cut in 1-inch cubes 1 cup oil-cured Mediterranean or Greek black olives, pitted 1/4 cup olive oil (do not substitute) Italian bread or raw zucchini slices Preparation: Preheat oven to 350° F. Wrap unpeeled garlic cloves tightly in foil. Bake 30 minutes. Remove from oven, open foil, and let garlic cool. When cool, pinch each clove from the root end and squeeze the garlic pulp into a small bowl. Set aside.

While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring until smooth.

Using a food processor or heavy-duty blender, puree olives, garlic, and olive oil about 15 seconds. Add melted cheese and pulse until combined.

Remove to serving dish, cover with plastic wrap. Refrigerate 2 hours. Let pate rest for 30 minutes at room temperature.

Yield: 1-1/2 cups

So do we.

Like all natural products, extra virgin olive oil delivers the best flavor and health benefits when it is fresh. We taste and test every brand that earns the California Olive Oil Council seal so you know it is certified extra virgin. Next time you pick up a bottle of olive oil, look for the seal—so you know it is California fresh.

WWW.COOC.COM

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CALIFORNIA GROWN

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HELPING OTHERS

GROW

By Stacey Rollings

W

hen Gloria Broming moved to Laguna Beach in 1990, she grew roses, freesias, and other beautiful flowers to grace her home and her desk at LPA, Inc. About five years ago, she became involved with Transition Laguna Beach (TLB), a local nonprofit promoting selfreliance and sustainability at the community level, particularly in the areas of water, food, and energy. She soon realized that she needed to transition her own garden from ornamental to edible plants, to make better use of her land and water.

“There are several benefits to growing food,” says Gloria. “First, it tastes great! There are lots of delicious varieties of fruits and vegetables we can grow here in Laguna, many of which aren’t available commercially. And, it’s fresh, not shipped in from the Central Valley! Second, you can grow your food organically, using your own compost and worm castings; and you use less water on a vegetable garden than on a lawn.”

Even before the official “unleashing” of TLB in May, 2010, local realtor and TLB founding member Sean McCracken wanted to focus on the “food” aspect of the organization’s mission. He needed someone with gardening expertise to help design and implement edible gardens. “In order to launch the TLB food group, we needed many skill sets. Gloria’s expertise in gardening, her enthusiasm, and her leadership brought them together in one package,” says Sean. She helped several of the founders to convert their own gardens to edible landscaping. Once TLB was launched, the requests for garden installations came pouring in.

Gloria took charge of TLB’s garden installation program: fielding requests, meeting with homeowners to discuss needs and budget, designing and planning the gardens, and managing the implementation. During her three years heading up the garden installations for TLB, Gloria, in various combinations, consulted on, designed, and installed over 60 gardens on a pro bono basis, all while holding down a demanding, full-time job.

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Gloria in her vegetable garden (photo Richard Broming) TLB’s approach for the garden installations is similar to a barnraising, and uses volunteers to construct raised beds, amend the soil, and plant vegetables and fruit trees. That reduces labor costs for the homeowners and provides a learning opportunity for the volunteers. Gloria provided direction and mentoring to both the homeowners and the volunteers before, during, and after the installations. She is a master at getting people involved, delegating, and organizing projects.

“Gloria first came to my house at Top of the World to look at an olive tree that was loaded with olives I wanted to harvest and cure. She saw the ‘garden’ that I was attempting to grow in plastic swimming pools. She could envision what I couldn’t, and helped me see the potential in my space for so much more. I received a garden installation from TLB, which went very well. Subsequently, I have added to my garden and am able to use what I grow to feed my family and in my cooking classes,” states Linda Elbert, owner of The Basement Table, a local cooking school and supper club.

In addition to home gardens, Gloria and TLB also helped plant gardens for several nonprofits, including the TLC branch of the Boys & Girls Club, the Neighborhood Congregational Church, and

Glennwood House. “We wanted to grow food to feed the hungry in our community,” said Vicky Wilson, community liaison for the Neighborhood Congregational Church. “Gloria helped us realize our dream. She designed the gardens in our courtyard and behind the church, where we now have fruit trees and annual vegetables. It is an absolute joy and experience to work with such an amazing woman!

Gloria’s spirit and enthusiasm for growing food is limitless.”

After a few garden installations, Gloria saw another need. Although there are several excellent nurseries in the area, Gloria wanted local residents to have access to a greater variety of edible plants. So, she started growing them at her home from seed. A friend contributed a cold frame, and Gloria fronted the money for the other supplies. She secured a spot at the Laguna Beach Farmers’ Market and, with a donated canopy and borrowed tables, TLB had its first seedling sale October, 2010.

The seedling program has been successful in several ways. Visitors are often amazed that vegetables can be grown year-round, and some are intrigued enough to start their own gardens or extend their growing seasons. Some return their used pots to be cleaned and re-used. Many seek out Gloria to solicit garden-

Gloria wanted local residents to have access to a greater variety of edible plants. So, she started growing them at her home from seed.

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Top: Zaccuri install Photo by Debra Oakland Middle: NCC Install Photo by Cody Oakland.

Bottom: Gloria at a TLB Farmstand Photo by Kathy Tanaka

ing advice or share stories of their adventures in the garden; she provides the encouragement and confidence people need to take a first step or overcome an obstacle. “Anyone who has had the pleasure of meeting Gloria at the Farmers’ Market, TLB seedling booth, has seen an angel at work: helping folks pick the right plants for their sunny or shady spot, empowering them on care and feeding, and showering them with smiles, as she sends them off to tend one of her baby broccoli, summer squash, or another heirloom variety that she nurtured from seed at her own home,” remarks Chris Prelitz, local builder and president of TLB. The booth has become a gathering place for gardening enthusiasts and for those interested in the Transition program. Gloria is happy to discuss how organic gardening, composting, and other activities help fulfill TLB’s mission of making Laguna Beach more self-sufficient. Those who have embraced an organic lifestyle for health or environmental reasons can learn about the other benefits of organic gardening.

Gloria hasn’t limited her discussion of growing food and the Transition movement to the Farmers’ Market. She has given talks to several community groups and is a popular speaker at the Transition Laguna Beach monthly meetings, discussing her experiences in the garden, what to plant month-by-month, and what she has learned in the seminars and classes she has attended. Even though she is very knowledgeable about organic gardening, she encourages others to share their thoughts and experiences as well, creating a community of food growers that can serve as a resource for more neophyte gardeners.

Many of the articles on transitionlaguna.org were written or cowritten by Gloria, and cover topics such as composting, soil preparation, and pest management, as well as plant selection for specific conditions. Gloria is featured in several of TLB’s gardening videos on YouTube as well. She has conducted workshops on growing potatoes, raising cover crops, and numerous other topics.

Transition Laguna Beach has benefited immeasurably from Gloria’s involvement. Her commitment, her passion, her infectious enthusiasm, and her extensive knowledge have made her an invaluable resource and a unifying force for the organization. We cannot thank her enough for her contributions.

Stacey Rollings is a former Treasurer of Transition Laguna Beach and has her own Transition Laguna Beach edible garden.

Gloria Broming now has a business designing edible gardens, Farm to Fork Garden Design, www.farmtoforkgardendesign.com.

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TREE

OF LIFE Story and photos by Jim Hathcock

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A

fter enduring two consecutive dry years, Southern Californians are starting to get it: We live in a desert.

Lush vegetation grows along roads like Jamboree Road and Irvine Boulevard because it is irrigated with imported water from Northern California and the Colorado River: water that could be irrigating orchards and fields.

Water law is complex, but basically water is taken from farmers in times of drought so it can be delivered to cities in Southern California. Changing the way we landscape, using plants native to Southern California, can free up water to produce vegetables instead of grass trimmings. Mike Evans, owner of the Tree of Life Nursery in San Juan Capistrano, is part of the solution. For more than 35 years, he has been showing developers and homeowners how to landscape with native California plants that require little or no irrigation.

From 40 acres east of San Juan Capistrano on the Ortega Highway that he leases from The Mission Viejo Company, Evans not only grows native plants, he also shows clients how to create a series of mini habitats that provide green and color to their yards with very little water. His latest campaign shows homeowners the benefits of “killing their lawn.” Walking through Tree of Life Nursery, customers

can interact with the native habitat that covered Southern California hundreds of years ago when Father Junipero del Sera built Mission San Juan Capistrano.

“I made the decision to open Tree of Life so that developed hillsides and open spaces could be returned to their natural forms. Tree of Life works with landscaping contractors, designers and architects. We also work with government agencies, cities, nonprofit organizations, schools and parks,” Evans says.

AN INCENTIVE TO CONSERVE It turns out Tree of Life Nursery is well positioned for current incentives created to help conserve water. In response to California’s dwindling water resources, the Municipal Water District of Orange County working with the Metropolitan Water District is providing homeowners who quit watering at least 250 square feet of their landscaping up to $600. The compensation is based on paying how owners $1 per square foot for the amount of yard they either hardscape or allow to be watered exclusively by rainfall. The portion of the landscaping that qualifies for the rebate must not be watered for a period of five years or the homeowner has to repay the rebate, according to water district guidelines.

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Mike Evans, of Tree of Life Nursery, is a true believer in water conservation.

This is an important program because 30-50 percent of potable water is used for landscape irrigation. Again, in drought years like the past two, farms in the San Joaquin Valley lose a portion, if not all, of their water allotment so it can be piped into Southern California to irrigate lawns. That means fewer acres are planted and the harvest declines. Grocers and produce brokers predict a significant rise in produce prices throughout 2014. If you buy fresh produce, you’ve already seen prices rise.

Since the average Southern California lawn requires 750 gallons of water per week, replacing grass with native plants will make more water available for crops in the years ahead. That’s important because California’s farmers and ranchers contribute $34 billion per year to the California and U.S. Economy.

California grows half of the fresh produce and nuts that feed the United States. It also is a major producer of beef and lamb. Drier ranges mean ranchers don’t raise as much

beef and mutton. The drought is so severe that farmers aren’t planting crops, are ripping out orchards and selling off their herds because they can’t afford to buy hay to feed them.

It isn’t clear how much the current drought will cost California. But the drought of 2009 was so severe that it eliminated 10,000 jobs from the California economy, according to a UC Davis study of the San Joaquin Valley. Consequently, increasing awareness of California’s need to use less water for lawns is important. Orange County landscape architects like Tony Ignacio support the water district program and the “kill your lawn” movement that is supported by Tree of Life Nursery. “The key to making progress in the long term is to educate children in the schools. We live in a desert that has a great climate. But we have to train kids to be good stewards of our water resources,” Ignacio says.

Tree of Life Nursery provided plants for Acorn Naturalists, a

Since the average Southern California lawn requires 750 gallons of water per week, replacing grass with native plants will make more water available for crops in the years ahead.

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small Tustin-based business that provides outdoor educational supplies for teachers.

Acorn also provide consulting services for interpretive master planning. Jennifer and Martin Rigby, owners of Acorn Naturalists, built their warehouse and headquarters in the historic Old Town district of Tustin.

The grounds of the structure are landscaped with some 100 species of native California plants including oaks, sycamores, redwoods and wildflowers. Working with Guy Stivers & Associates, Tree of Life Nursery provided plants for the project.

Besides providing plants that help save water, Tree of Life Nursery also stands watch over some ancient trees. There are giant oaks and sycamores on the property that were growing more than 350 years ago. They were already big trees when the Mission San Juan Capistrano was built. It exemplifies how Tree of Life Nursery landlord, The Rancho Mission Viejo Company, has preserved large portions of its legacy. The company still owns a 25,000-acre cattle ranch in southeast Orange County. Tree of Life Nursery is part of the ranch, which has been owned in part by the same family since 1882.

Company. Shortly thereafter, both men died.

The Santa Margarita Co. was dissolved in 1939 when the ranch was split in two. Richard O’Neill Jr. retained the portion of the ranch located in Orange County, Rancho Mission Viejo and Rancho Trabuco, and the Flood family took the Rancho Santa Margarita y Las Flores property in San Diego County. In 1942, the United States Marine Crops acquired the entire San Diego portion of 123,620 acres for $4.24 million to expand Camp Pendleton. After the war, what remained of the historic Ranch not encompassed two Orange County parcels,

Flood and O’Neill were partners of the Rancho Santa Margarita y Las Flores, Rancho Mission Viejo and Rancho Trabuco lands.

A DEEP-ROOTED HISTORY Rancho Mission Viejo’s history dates back to 1845 when John Forster acquired Rancho La Paz and Mission San Juan Capistrano. Forster added these properties to Rancho Trabuco, which he bought in 1843.

Forster’s brother-in-law was Pio Pico, governor of then-Mexican-held California. In 1864, Forster added Rancho Santa Margarita y Las Flores to his holdings.

In 1882, two Irish immigrants, Richard O’Neill Sr. and James Flood, acquired the ranch. Flood and O’Neill were partners of the Rancho Santa Margarita y Las Flores, Rancho Mission Viejo and Rancho Trabuco lands. Flood financed the project and O’Neill offered is skills as a cattleman and agreed to work out his half as resident manager.

In 1907, James L. Flood, son of the original owner, made good on his late father’s promise and conveyed an undivided half interest to O’Neill Sr. Four months later, declining health caused O’Neill to deed his interest to his son, Jerome, In 1923, the sons of Flood and O’Neill consolidated there partnership with the Santa Margarita

Mike Evans confirms container gardens, planted with native plants, can be beautiful and save water.

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Tree of Life Nursery sells a variety of plants native to Southern California.

united under the name Rancho Mission Viejo and totaling 52,000 acres.

O’Neill died in 1943 and his widow, Marguerite, led the family and kept the business intact.

In June 1950, the O’Neill family donated 278 acres for the establishment of O’Neill Regional Park. The Family has since dedicated thousands of acres of open space to Orange County.

In 1963, the O’Neill family and its partners established The Mission Viejo Co. and started the 11,000-acre planned community of Mission Viejo. Marguerite’s grandson, Anthony “Tony” Moiso, took over operations. In 1972 when Mission Viejo Co. and its remaining undeveloped area in Mission Viejo were sold, Moiso began managing the remaining 40,000 acres of Rancho Mission Viejo. Moiso and his uncle, Richard O’Neill, have preserved more than 20,000 acres of open space and moved forward with

additional development of the former Rancho. Rancho Mission Viejo is still a working ranch with 600 head of cattle and has more than 500 acres of citrus trees in addition to crops of avocados, beans and barley.

As part of its land-use plan, the family has formed long-term lease agreements for research and development, natural resource exploration commercial nursery operations and farming. Evans and Tree of Life Nursery have been part of that plan.

Rancho Mission Viejo is today home to four master-planned communities: the City of Mission Viejo, City of Rancho Santa Margarita, Las Flores and Ladera Ranch.

Rancho Mission Viejo recently opened its first village, Sendero. Evans and Tree of Life Nursery sold many of the plants that were used in the landscaping of Sendero.

O’Neill died in 1943 and his widow, Marguerite, led the family and kept the business intact.

In June 1950, the O’Neill family donated 278 acres for the establishment of O’Neill Regional Park.

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threads

Vitisia Paynich

BRIGHT AND BLOOMING!

BY VITISIA PAYNICH

Embrace the season by adding bold and beautiful colors to your wardrobe. Here are just a few pieces to give you a fresh look for spring break.

Romantically Organic

The Royal Treatment!

Here’s a handbag that’s sure to make you feel regal. The Royal Treatment Sea Green Purse from Lulu’s is made from vegan leather and features a structured exterior with black trim. The handbag is embellished with decorative buckles on the front, a zipper pocket on the back, and topped off with shimmering gold hardware. Designed to fit all your daily essentials, the tote’s interior includes stylish printed lining along with three additional interior pockets to keep you organized. The bag can be worn two ways: around the arm using the twin tote handles or over the shoulder using the clip-on adjustable strap. Measures 16” wide, 11” tall, and 5” deep. What’s more, this chic accessory is constructed from 100% polyurethane. Imported. ($45, www.lulus.com)

Synergy Organic unveils its spring line. Pair this fabulous Sapphire-colored Peacock High-Low Flutter Skirt with the Bella Top in Seafoam green for a romantic yet effortless look. Complete your outfit with gorgeous beaded accessories and flirty sandals. Both the skirt and top are made of 95% organic cotton and 5% Lycra. The top features a criss-cross neckline with flattering side ruching. It’s also available in Coffee, Henna, and Wheat. Synergy Organic is a sustainable and conscious women’s wear and yoga apparel company that is celebrating its 20th anniversary this spring. ($62-$75, www.synergyclothing.com)

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Fits Like a Glove Are you heading to the beach or the desert for spring break?

Then you’ll need to pack a few key pieces for your trip. For a look that’s fresh and playful, try this Body Armor Vest in Oyster and Cobalt blue Glove Legging from Prairie Underground.

The vest is made from organic cotton and Elastane twill, and is fully lined with organic cotton, French terry. Designed with conventional cotton and spandex, these lightweight pants travel nicely. Just throw them inside your weekender bag or suitcase and you’re all set. ($150-$253, www.prairieunderground.com)

Just Loafing Around Slip into comfort with SWIMS’ Lace Loafers. Wear them with your favorite pair of capris or shorts while boating or strolling dockside. They have a bendable, non-marking rubber outsole. In addition, the shoe design has multiple ventilation gills ensuring great comfort and breathability. Constructed from a rubber and nylon fabric, the loafers feature a durable and flexible TPU outer shell. Available in a variety of colors. ($179, www.swims.com)

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The Fit Foodie®

A BRIGHT MOON ON BROADWAY

BY MAREYA IBRAHIM, THE FIT FOODIE

Mareya Ibrahim is The Fit Foodie. She is the creator of EAT CLEANER® and the Cleaner Plate Club, teaching families how to enjoy cleaner, safer, longer lasting fresh food. She is also a featured chef on “Everyday Health’s Recipe Rehab” and hosts “Fit Foodie” Fridays on Channel 6 San Diego. This time of year, she can’t get enough of golden beets, butternut squash and Branzino.

A

mar means moon in Arabic and with a quarter Lebanese heritage, Chef Amar Santana is a fiery star in the restaurant world, with a voracious appetite for stellar food and an unabashed, smart personality to match.

Sophisticated and refined, the food, drinks and scene at Broadway take you somewhere beyond the beachfront of Laguna. Guests often drive from LA to dine for good reason – from the creative, well-executed dishes to the craft cocktails to the beautiful buzz of the sleek dining room. If you closed your eyes, you might think you were in Manhattan, where Amar got his first taste of his destiny.

Born in the Dominican Republic, Amar Santana knew he wasn’t cut out to just ‘get by’ when he arrived in New York at the age of 13. His father told him that this country is the land of opportunity and Amar obliged. He would be successful, he would be somebody, no matter what he decided to do. The foreshadowing of his future career came to light when he turned on the Food Network and saw renowned chef Charlie Palmer (local jaunt: Charlie Palmer at Bloomingdale’s, South Coast Plaza) driving down the Las Vegas Strip living the high

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life, smoking a cigar and cooking up a fierce storm. Amar thought, I want to be like that.

He wasn’t really sure what the CCAP Culinary Program at Long Island High School meant, but if going to the newest school in the area was part of the deal, that was fine with him. The kids teased him for having an accent the first year, and he dropped out of the program. As fate would design it, his Sophomore year schedule had him enrolled back in the program where the curriculum consisted of perfecting poached chicken and baking chocolate cake. Not a bad gig after all. He stuck it out and quickly, he knew he was meant to become a chef.

Amar excelled in all of his cooking classes – never mind the other subjects - and his raw talent was widely recognized and rewarded. After completing the CCAP program, he received a full ride scholarship to the Culinary Institute of America at Hyde Park where he graduated at the top of his class. Four years later, at the age of 21, he had ascended to the top ranks of the kitchen at esteemed Aureole in New York, quickly surpassing other cooks with 10 years more experience, working for none other than Charlie Palmer himself.

Delicious Irony After a 10-year stint with Palmer, Amar struck out on his own to open Broadway in 2011. Local artwork adorns the exposed, white-washed brick walls and the pendant lighting with oldschool filament glow over the bar - cool blend www.edibleorangecounty.com

of industrial meets 30’s chic. It’s 8 pm on a Wednesday night and the place is hopping. Sitting at the Chef ’s table, facing the kitchen, I watch the octopus in the sous vide bubble quietly in the corner, while dredging, grilling and plating happen across the line like a band deftly playing a sold out rock concert. Three-four cooks tango around each other on the line, focused attention on precise finishing touches with the use of 8” forceps that I recalled from my father’s science lab, calling out dishes and preparations and checking in on guests that sit facing them.

The menu, which changes up regularly and gets input from his sous chefs and cooks, features seasonal ingredients and savvy, playful preparations like a re-engineered Shrimp Cocktail (Olive Oil poached Tiger Shrimp, Spicy Cocktail Sauce Sorbet, Gin and Tonic Gelee, Pickled Celery,). Dishes like Wild Mushroom Bolognese with smoked tofu and fava beans satiate even the hungriest carnivores. The Herb Roasted Mediterranean Branzino served with cauliflower puree and

RECIPE

truffle jus is one of the best things I’ve eaten in a while. The amount of tantalizing food that comes from the mini, open exhibition style kitchen is quite honestly, impressive.

The culinary savvy carries over to the bar with a mixologist-designed menu that holds its own. THE VERUCA SALT is an ode to that naughty character in Willa Wonka – a limey vodka concoction with just enough pucker and a rim of smoked sea salt. The CZEXAS BBQ is an in-your-face, bold blend of Balcones Smoked Whiskey, Ancho Reyes, Becherovka and Chocolate Bitters.. The ADONIS, made with Cocchi di Torino, Alvear Amontillado Sherry, MM Orange Bitters gets my attention. An Adonis, made to order. I must try that one out.

In its two years and counting, Broadway has made a name for itself by word of mouth. So are there plans for another location? Amar smiles wryly and answers a definitive yes. Expect an update on a second restaurant in the Broadway family in the next 6 months. We can’t wait to taste what the star chef will cook up next.

Roasted Brussels Sprouts with Black Garlic and Turkey Bacon By Chef Mareya Broadway offers a Brussels sprouts dish that’s wildly popular – so much so, it never leaves the menu. I just happened to love them, too, so here’s my take. I combine the rich flavor of Black Garlic, prized for its antioxidants and health benefits, and the smoky crispness of turkey bacon, baked to reduce fat and calories with the mellow, earthy Sprouts. I use a nitrite-free bacon to reduce exposure to harmful chemicals. I also like to cook these in raw coconut oil, which has a higher smoking point than other oils.

Ingredients • 1 tablespoon raw coconut oil • 2 shallots, finely chopped • 2 Cups fresh Brussels Sprouts, washed with Eat Cleaner Fruit + Vegetable Wash, trimmed and cut in half lengthwise • ½ C low sodium vegetable stock • 4 large cloves black garlic (it is very soft and will squeeze out of the skin. If unavailable, substitute 2 cloves regular garlic) • 2 tsp smoked sea salt • 2 tsp white pepper • 4 slices nitrite-free turkey bacon, crisped by baking in the oven in a baking rack for 15-20 minutes, then crumbled

Serves 4 Directions: • Preheat oven to 425F. • In a large, ovenproof skillet, heat coconut oil over medium heat. Add shallot and cook until translucent, about 2-3 minutes. Add Brussels sprouts and vegetable stock, season with sea salt and white pepper, and cook for about 5 minutes; squeeze black garlic into stock and mix in with the back of a spoon.

• Transfer skillet to oven and cook for 5-8 minutes or until sprouts take on a nice golden brown. You may opt to broil for just a few minutes, taking care not to burn sprouts.

• Remove skillet and top with crumbled turkey bacon. Serve and enjoy in good health!

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OUR ADVERTISERS CALIFORNIA OLIVE OIL COUNCIL (P. 11) www. COOC.com Like all natural products, extra virgin olive oil delivers the best flavor and health benefits when it is fresh. We taste and test every brand that earns the California Olive Oil Council seal so you know it is certified extra virgin. Next time you pick up a bottle of olive oil, look for the seal—so you know it is California fresh.

CELLAR,THE (P. 3) 156 Avenida Del Mar San Clemente, CA 92672 949.492.3663 www.thecellarsite.com The Cellar is a wine bar, a restaurant and cheese shop that features live music, nightly. The goal, at The Cellar, is to offer customers a wide selection of perfectly ripe cheeses in a friendly environment that will entice both a novice and veteran cheese lover.

CHEESE SHOP, THE (P. 3) South Coast Collection 3313 Hyland Avenue, Suite C Costa Mesa, CA 92626 949.284.0558 www.cellarcheeseshop.com The Cheese Shop @ The Mix is a full-service cheese shop stocked full of domestic and imported farmstead and artisanal

cheeses. All of the cheeses are cut to order, which means your cheese is of the best quality and that it has been handled properly to ensure that when it hits your mouth, you will experience the ultimate cheese moment. Specially trained “Cheesemongers” are ready to help you select the perfect specimen. They also stock gluten free crackers, hand rolled crackers, jams, mustard and other gourmet goodies.

EAT CLEANER (P. 7) Info@eatcleaner.com www.eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the award-winning line of all natural food wash a + wipes that remove wax, pesticide, residue and bacteria that can cause food borne illness. EAT CLEANER is an Orange Countybased company.

ECOLOGY CENTER, THE (P. 21) 32701 Alipaz Street San Juan Capistrano, CA 92675 949.443.4223 www.theecologycenter.org Located in San Juan Capistrano, California, The Ecology Center provides the community with solution-based education to inspire ecologically sound solutions at the household and community level.

EDIBLE COMMUNITIES PUBLICATIONS (Inside Back Cover) 800.652.4217 www.ediblecommunities.com Edible Communities, Inc., is a publishing and information services company that creates editorially rich, communitybased, local-foods publications in distinct culinary regions throughout the United States and Canada.

KELLOGG GARDEN PRODUCTS (P. 9) www.kellogggarden.com Natural and organic premium garden soil, potting soil, mulch and fertilizer helping your garden project reach its best potential.

NOVICA (Inside Front Cover & 1) with National Geographic cdukes@novica.com www.novica.com NOVICA LIVE provides a unique cultural shopping experience, where you can travel the world through entertaining home shows and see multimedia presentations of artisans creating the very items you will hold in your hands.

VICTORY GARDEN’S EDIBLE FEAST (P. 5) Ediblecommunities.com

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VICTORY GARDEN’s Edible Feast takes viewers on a journey across America, traveling from garden to sea, mountains to fields, to learn about fresh local foods and the people who grow and produce them. Hosted by passionate foodie and TV personality Amy Devers, each episode features the work of 2013 James Beard Award-winning filmmaker and chef Daniel Klein, who introduces viewers to gardeners, farmers and food producers around the country.

Employing a magazine-style format, each of the 13 episodes begins with three 4-6 minute segments from Klein’s travels, enjoying what Michael Pollan has described as “real food TV, in every sense.” Then it’s back home to the Victory Garden, concluding with a gardening piece with Roger Swain, followed by recipes and garden-totable cooking with Chef Marian Morash.

VILLAGE MEDITERRANEAN RIM (P. 11) 123 Del Mar San Clemente, CA 92672 949.361.8970 www.villagemedrim.com Be tempted by Chef Nour Tillo’s distinguished Mediterranean cuisine. The intimate setting is a backdrop to the friendly staff and delicious fare. www.edibleorangecounty.com

OUR ADVERTISERS

Orange County Farmers’ Markets

ORANGE COUNTY FARMERS’ MARKETS ANAHEIM Downtown Center St. Promenade and Lemon St. Thursdays noon – 8 pm

FOOTHILL RANCH

NEWPORT BEACH

26612 Towne Center Dr. Parking lot of Food Festival Thursday 3pm – 7pm

The Great Park in Irvine Certified Farmers Market Marine Way off Sand Canyon Rd Sunday 10am – 2pm

Newport Beach Certified Farmers Market Lido Marina Village Sunday 9am – 2pm

Kaiser Permanente Certified Farmers Market 3430 E. La Palma Friday 9am -2pm

FULLERTON 801 W. Valencia Dr. Wednesdays 8 am – 1:30 pm

Kaiser Permanente Certified Farmers Market Sand Canyon Rd and Alton Parkway Wednesday 9am – 1pm

OLD TOWNE ORANGE 145 S. Lemon St. Thursday 2pm – 6pm

Kaiser Permanente Farmers’ Market Lakeview and Riverdale Fridays 10 am – 2 pm

Wilshire & Pomona Thursdays Apr–Oct: 4 pm – 8:30 pm

THE GREAT PARK IN IRVINE

Orange Home Grown Certified Farmers Market 304 N. Cypress St. Saturday 9am – 1pm

BREA Brea Blvd. and Birch St. Tuesdays 4 pm – 8 pm BUENA PARK Corner of La Palma and Stanton Sears Parking Lot Saturdays 9 am – 2 pm Local Harvest Farmers Market Corner of La Palma & Stanton Saturday 9am – 2pm CORONA DEL MAR Corona Del Mar Certified Farmers Market Margarite & Pacific Coast Hwy Saturday 9am – 1pm COSTA MESA Orange County Fairgrounds 88 Fair Dr. Thursdays 9 am – 1 pm (rain or shine) SOCO Farmers Market 3315 Hyland Ave (South Coast Collection’s Central Lot) Saturday 9am – 2pm DANA POINT Pacific Coast Hwy. and Golden Lantern South Saturdays 9 am – 1 pm

GARDEN GROVE Local Harvest Certified Farmers Market Main and Garden Grove Blvd.

Sunday 9am – 2pm HUNTINGTON BEACH Huntington Beach Mercada Farms Market S.W. Corner of Warner Ave & Gothard Ave. Ocean View High School Saturday 9am – 1pm Huntington Beach Certified Farmers Market Main St between Pacific Coast Hwy & Orange St. Tuesday 5pm – 9pm Local Harvest Certified Farmers Market Pacific Coast Hwy and Anderson Saturday 9am – 2pm

Marine Way off Sand Canyon Sundays 10 am – 2 pm (rain or shine) LADERA RANCH Ladera Ranch Town Green 28801 Sienna Pkwy.

Saturdays 8 am – 1 pm

ORANGE 1500 E. Village Way btw Katella and Lincoln on Tustin St. Thursdays 9 am – 1 pm (rain or shine)

LAGUNA HILLS

PLACENTIA Downtown at corner of Bradford and Santa Fe Ave. Saturdays 9 am – 1 pm

Laguna Hills Mall Parking Lot I-5 and El Toro Rd. Fridays 9 am – 1 pm (rain or shine) LAGUNA BEACH Lumberyard Parking Lot Next to City Hall Saturdays 8 am – noon Jul–Aug: 8 am – 11 am (rain or shine) LAGUNA NIGUEL

Pier Plaza Main St. and Pacific Coast Hwy. (next to the pier) Fridays 1 pm – 5 pm (rain or shine)

Plaza De La Paz Shopping Center Corner of La Paz and Pacific Park Sundays 9 am – 1 pm (rain or shine)

IRVINE Historic Park at the Irvine Ranch 13042 Old Myford Rd. Tuesdays 9 am – 1 pm (rain or shine)

LA PALMA Kaiser Permanente Certified Farmers Market 5 Centerpointe Dr. Every Other Friday 9am – 2pm

IRVINE CENTER Corner of Bridge & Campus Across from UCI Saturday 8am – Noon

MISSION VIEJO 200 Civic Center Dr. City Hall Parking Lot Saturday 9am – 1pm

SAN CLEMENTE 200 Block Avenida Del Mar Dr. Sunday 9am – 1pm SAN JUAN CAPISTRANO El Camino Real & Yorba Linda Wednesday October – March 3pm – 6pm April – Sept 3pm – 7pm SEAL BEACH 13960 Seal Beach Blvd.

Thursdays 1 pm – 6 pm TUSTIN Corner of El Camino Real and 3rd St. Wednesdays 9 am – 1 pm (rain or shine) YORBA LINDA Main St. and Imperial Hwy. Saturdays 9 am – 1 pm

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