Edible Orange County Harvest & Holidays 2018

A Member of Edible Communities

Harvest & Holidays 2018 No. 30

Flavors of the Season

Agrihoods

Naz Deravian

Holiday Breads

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Contents Harvest & Holidays 2018

10 Features

In Each Issue

7

6

Editor’s Note

8

In Season

22

The Fit Foodie

28

Our Advertisers

10 14 16

Autumn Movement

By Carl Sandburg

Fruitcake By Another Name

By Michele Jacobson

The Green Revolution

By Marie Cohen

Bottom of the Pot: Persian Stories and Recipes

By Gina Mullins Cohen

By Gina Mullins Cohen

By Mareya Ibrahim

Recipes and Notations by Naz Deravian 2 Harvest & Holidays 2018

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Contents Harvest & Holidays 2018

12

Recipes:

11

Schnitzbrot

(German Fruitbread)

By Michele Jacobson

12

Pan de Calabaza

(Sephardic Pumpkin Bread)

By Michele Jacobson

13

Kerststol

(Dutch Holiday Bread)

By Michele Jacobson

17

Borani-yeh Laboo

18

Sharbat-e Sekanjebeen

19

Mahi Shekampor

(Stuffed Branzini) Chef Naz Deravian

(Yogurt Beet Dip) Chef Naz Deravian

(Honey and Vinegar Sharbat)

Chef Naz Deravian

PHOTO BY ERIC WOLFINGER

20 Tahaheen-e Maroah (Baked Saffron

17

Yogurt Rice and Chicken) Chef Naz Deravian

21

Yeralma Yumurta

(Smooshed Potato and Egg) Chef Naz Deravian

Cover Photo: Stephanie Frey - Dreamstime.com

4 Harvest & Holidays 2018 www.edibleorangecounty.com

PHOTO BY ERIC WOLFINGER

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

A Season of Thanks Each year when October rolls around, my heart skips a beat, or two or three or four. I love autumn and October embodies everything I love about it. The air is dry and warm, but the nights are cool. The skies are clear. Each day the sky is a blue brighter than the day before and each night is filled with a million stars.

This is the time of year when I want food that is colorful, food that pops with intense flavors of heat or zest, tang or tart with each bite. I want – no I crave flavor. Included in this issue are recipes from Naz Deravian’s book Bottom of the Pot: Recipes and Stories. Deravian fled Iran as a child with her family. First, moving to Rome and eventually to Southern California, Deravian understood the value of home and to her, home was food and home was family. You will love each of the recipes Deravian has shared with us. Each one has a story and each one is filled with the love of home.

Also, in this issue, Michele Jacobson, provides recipes for holiday breads. I have tried each of them myself and I have to confess, you will love her stories and her recipes. Bread is a perfect holiday gift.

You can eat it as a quick breakfast-bite or serve it warm, as a dessert with vanilla bean, ginger or lemon ice cream.

If you have not yet visited an agrihood, I suggest you do so. Agrihoods are popping up all over the country and are proof that each of you is on the right track by supporting local food artisans and eating organic, clean, nutritious food. While writing this piece I realized I had to give a big shout out to long-time Edible Orange County supporter, Urban Plantations. Most of us can’t move to agrihoods, but with the help and guidance of Urban Plantations, we can grow all the food we like in our back yards or in community gardens or just about anywhere you’d like!

I also want to give a nod of recognition to my designer, Kim Mabon, of Creative by Design. As I type this, the thoughts in the back of my head have been circling around Mabon’s incredible design work on this magazine. When you read this, the entire magazine will have been printed for some time, but as I type, I am trying to decide what cover to pick, which layout to select for this or that story and I must tell you, when you like everything, the task is difficult. Kim is so good sometimes it takes me days to decide on which of her designs I like best and which will be published.

I guess, in my own way, what I am saying is thank you. Thank you to Bill who reads every word I write and likes all of it. Thank you to Kim for working with me for over 20 years on one publication or another. Thank you to those who support us like Mareya Ibrahim whose columns are always fun and educational, Urban Plantations – changing the word for the better one garden at a time, Kutt’n Kings – a barber shop to absolutely end all barber shops (holiday gift anyone?), Eat Cleaner Products (award winning from day 1 AND originated by the Fit Foodie), Michele Jacobson who travels the world, educates people on health and writes about all of it for us, Straus Family Creamery our newest supporter, and ChefSteps (Joule) for supporting Edible Communities, Inc. This holiday season when you are rushing around trying to get things done, remember to take a minute or two, think about those you love and say “thank you.” Once you have done that, jump back into the day and don’t forget to eat good food, laugh a lot and choose to be happy.

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Orange County® Published by Eclipse Media Partners, LLC Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 310-721-3093 | 949-315-6445 Bill Cohen Editor: Arts and Culture 310-721-3093 | 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 310-721-3093 | 949-315-6445 Kim Mabon Creative By Design Creative Director kim@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design kim@creativebydesign.net Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 Jim Hathcock Business Development Manager jim@edibleorangecounty.com No part of this publication may be used without written permission from the publisher ©2017. 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.

–Gina Mullins Cohen

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Autumn Movement

By Carl Sandburg

I cried over beautiful things knowing no beautiful thing lasts.

The field of cornflower yellow is a scarf at the neck of the copper sunburned woman, the mother of the year, the taker of seeds.

The northwest wind comes and the yellow is torn full of holes, new beautiful things come in the first spit of snow on the northwest wind, and the old things go, not one lasts.

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Harvest & Holidays 2018

7

In Season

Autumn

By Gina Mullins-Cohen

Apples Artichokes Asparagus Basil Beans, Green Beets Broccoli Brussels Sprout Cabbage Carambola Carrots Cauliflower

Celery Chard Cherimoyas Chili Pepper Citrus: Grapefruits, Lemons, Tangelos, Tangerines, Valencia Oranges Collards Corn

Cucumber Eggplant Grapes Guava, Pineapple Kale Kiwi Kohlrabi Lettuce Mushroom

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Mustard Okra Onion, dry Onion, Green Passion Fruit Peaches Peas, Black-eyed Peppers Persimmons Pomegranates Potatoes Raspberries Sapote Spinach Squash, Summer Squash, Winter

Tomatillos Tomatoes Turnips Yams

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Harvest & Holidays 2018

9

FRUITCAKE

BY ANOTHER NAME N

othing screams holiday like a fruitcake. But what happens when one arrives as a gift? It may be greeted with a frozen smile only to be rerouted to the trashcan, back of the freezer, or the re-gifting pile. And this, my friends, is a pity because it simply means the wrong fruitcake has been bestowed.

The ignoble fruitcake has a long and intriguing history that bears retelling, even if you’re not interested in eating one. Historians say it was consumed in Ancient Rome over two thousand years ago, where it was called a Satura. I suspect this moniker may be because fruitcake is often satur-ated with liquor to preserve it, most frequently rum or brandy. The Roman recipe resembled more of an energy bar than a cake, an amalgamation of barley mash, pomegranate seeds, sultanas (golden raisins) and pine nuts, which sounds pretty good to me. Truth be told, who thought we’d be eat-

ing muscle-meat caveman beef jerky in the 21st century; why not the fruitcake of our Roman ancestors as well?

There is evidence that fruitcake goes back even further in history; to the times of the Egyptian Pharaohs. Due to its incredible staying power, a version of the stuff was left inside tombs, so the Kings would have food in their afterlife. There is no proof that anyone living ever ate it, though.

Fruitcake’s shelf-life cannot be overestimated. The natural preservation powers of alcohol are imparted by wrapping the baked cake in a liquor-soaked cheesecloth or linen. The spirits soak into the cake over a period of time, 72 hours by minimal standards, but up to 25 years according to some. For long-term storage, fruitcake needs to be buried in powdered sugar and the cloth periodically freshened with additional liquor. If this is the plan one may want to bequeath the responsibility to someone else…just in case the fruitcake should outlive the care-

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Schnitzbrot (German Fruitbread) INGREDIENTS 2 1/4 tsp. dry yeast scant tsp. sugar 2 Tbsp. warm water 1/4 cup butter, melted (or vegan option) 3/4 cup sugar 1/2 tsp. cinnamon 1/4 tsp. cloves 4 cup flour (more or less, as necessary) scant tsp. salt 1 cup dark raisins 1 cup seedless prunes 1 cup seedless dates 1/2 cup dried apricots 1 cup walnuts, very coarsely chopped (almonds or hazelnuts may be substituted)

By Michele Jacobson

giver. Rumor has it that one Michigan family has been passing the same fruitcake around for 137 years. And in 2017, a “nearly edible” version was discovered in an old explorer hut in Antarctica. Obviously, someone went to great lengths to dispose of it.

But while standard fruitcake may be scorned, you can’t say the same for its progeny, many versions of which have proliferated around the world.

Germany - Stollen is one of the most popular holiday breads, with a long history dating back to 15th century Dresden. A rustic, logshaped cake, it is filled with dried fruit, nuts and spices, and is usually iced, or topped with

powdered sugar. Schnitzbrot is another German Christmas bread, darker than Stollen, and chock-full of dried stone fruits and nuts.

Italy - Panettone is the famous Italian Christmas bread from Milan. More bread than cake, it is high and conical, shaped like a cupola, and studded with candied fruit and sometimes chocolate. Panforte dates back to 13th century Siena. It resembles fruitcake more than bread, with its dense concentration of nuts and candied citron, cocoa, and the surprising bite of black pepper, the reason Italians call it Panpepato. Pandolce is a rich batter bread that has a bit of everything; spices, nuts and fruit. It is beloved in the UK

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DIRECTIONS 1. Coarsely chop dried fruit and put in a saucepan with 2 c of water. simmer over low heat for 15 minutes. Drain off the liquid and set aside (keep warm).

2. Mix yeast with tsp of sugar and stir in warm water. Allow to rest for 10-15 minutes.

3. Add warm fruit liquid to the yeast mixture, alternately with sugar, spices, butter (or alternative), salt and flour, enough to make a soft, pliant dough. cover and allow to rise until doubled.

4. Gently knead fruit mixture into dough. Shape into three elongated rustic loaves and place on parchment-paper covered cookie sheet. Cover and allow to rise for about 1 hour.

5. Bake in a preheated 325 degree oven for about 1 hour. Dust top with powdered sugar, if desired.

Cool and slice.

RECIPE Harvest & Holidays 2018

11

and known by its birthplace name, Genoa-Bread.

France - La Pompe à l’Huile is a traditional Christmas bread that captures the essence of Provence with its’ sweet, orange flavor and the fruity, pungent taste of olive oil. The recipe always yields two cakes; one for Christmas Eve and another for Christmas morning.

Scandinavia - Nordic fruitcakes are heady with spice; cardamom, ginger and cinnamon. Swedish Kanellängd, baked as a wreath of pull-apart cinnamon buns, and Norwegian Julekake, full of candied citron and raisins, are warming on cold winter nights.

The Netherlands - Dutch Kerststol is a less-sweet, spicy, yeast bread, with boozy raisin and cranberry studded dough, and a log of almond paste baked right through the cakes’ middle. (My personal favorite.)

Spain - Pan de Calabaza is a traditional Sephardic pumpkin bread (not cake) that perfectly captures the Harvest season of late autumn. It can be baked into a loaf, or a more traditional Challah for the holidays. Roscón de Reyes - called Rosca de Reyes in Mexico, and Gâteau des Rois in southern France - literally translates to King’s Bread. This fruit-filled, vanilla and anise scented, wreath-shaped cake is eaten on the Day of the Epiphany, January 6th, and commemorates when the Three Wise Men made their visit to Bethlehem. It is traditionally baked with a toy baby Jesus (or dried fava bean) inside; whoever bites into this slice gets to host the next party!

China - Chinese Moon Cakes are round, ornately decorated pastry shells, usually containing a sweet lotus seed filling, and a salted egg

RECIPE Pan de Calabaza (Sephardic Pumpkin Bread) INGREDIENTS 2 1/4 tsp. active dry yeast 1/2 tsp. ground cardamom 3/4 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 2/3 cup water, bathwater warm 3/4 cup white flour 1/3 cup granulated sugar 1 3/4 tsp. salt 2 large eggs 1/2 cup canned pumpkin Additional 3 cups flour (additional, if necessary) 1/4 cup flavorful vegetable oil (I used avocado oil) Pumpkin seeds for decoration

DIRECTIONS 1. Mix together yeast, spices and 3/4 cup flour in a large bowl. Whisk in warm water until smooth. Let sit for 15 minutes, or until puffy.

2. Add sugar, salt, oil, 1 egg and pumpkin to the yeast mixture. When mixture is well combined, stir in the 3 cups of flour, eventually kneading with your hands until smooth and firm. Clean bowl and put dough in, cover with a towel and allow to rise in a warm, draft-free area for about 2 hours, or until tripled in size.

3. Gently push dough down. Divide into 2 equal pieces and place on a parchment paper covered baking sheet or loaf pan.

Alternatively, you can form each into a braided challah. Cover with a towel and allow to rise again for 1 hour.

4. If desired, decorate tops of loaves with pumpkin seeds. (They can be sprinkled on or arranged in a beautiful pattern.)

Beat second egg with a splash of water, and brush on top of loaves for a glaze.

5. Bake loaves for 35 - 40 minutes in a preheated 350 degree oven, or until golden brown. Cool.

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Kerststol (Dutch Holiday Bread) INGREDIENTS 1/2 cup raisins, preferably golden 1/2 cup dried cranberries 1/3 cup orange liqueur, preferably Cointreau (alternative: Triple Sec) 1 cup milk, bathwater warm (milk alternative may be used) 2 tsp. sugar 1 Tbsp. active dry yeast 1/2 cup white flour 1/2 cup butter, or vegan alternative, softened 2 eggs 1/4 cup sugar 1 Tbsp. grated orange peel 1 Tbsp. grated lemon peel 1/4 tsp. ground cardamom 1/2 tsp. ground cinnamon 1/4 tsp. ground ginger 1 tsp. salt 4 cups white flour, more if needed 1 tube almond paste, cut in half

DIRECTIONS 1. Combine the raisins, cranberries, and Cointreau in a bowl. Cover and soak overnight. Drain, reserving liquid.

2. Combine the milk, sugar and yeast. Mix in flour, breaking up any lumps. Cover bowl with a towel and let rest for 10 minutes.

3. In a large mixing bowl, cream the butter and sugar , then add the eggs and yeast mixture. Stir in the zest, spices and the drained fruit, and gradually knead in the flour, adding more if necessary to make a sturdy dough. The dough should not be sticky.

4. Place dough in a bowl in a warm, nondrafty location and cover with a towel.

Allow to rise for 90 minutes.

5. Gently push down dough and divide in two. Roll and stretch one piece into a rectangle, roughly 8 X 12 inches and place on

parchment paper on a cookie sheet.

Repeat with the second piece.

6. Roll each piece of the almond paste into a rope, slightly shorter than the length of the dough. Place lengthwise down the center of the dough. Fold the dough over the almond paste lengthwise, and pinch to seal. The loaf should have a rustic look.

Repeat with second loaf. Cover and allow to rise 30 minutes.

7. If desired, brush the tops of loaves with slightly beaten egg prior to baking. (Other options are to brush with Cointreau after baking, or roll in powdered sugar after baking: the traditional method.)

8. Bake in a preheated 375 degree oven for 30 minutes, or until light golden brown.

Cool.

9. If desired, dust with powdered sugar OR brush with the reserved soaking liquid from the fruit.

RECIPE yolk center that symbolizes the full moon; a beautiful representation. These lovely cakes are considered a Cantonese delicacy, and traditionally exchanged as gifts during the Mid-Autumn Festival that takes place in late September or early October.

Fruitcake may be ridiculed, but sales figures tell a different story.

Harry and David, the on-line gourmet food company, sold over 100,000 in 2017. Big-brand distributor Claxton sold upwards of 4 million. Then there are the small-batch, specialty fruitcake purveyors, many of whom say they are doing a thriving business.1 The Abbey of Gethsemani monks in Kentucky, who bake a bourboninfused version, sold 700,000 pounds of cake last year. Whether folks are purchasing them to eat or as a gag, sales are solid. On the flip side, there is a rumor that fruitcakes are too dense to go through airport security, but according to the TSA this is untrue.

I suspect this dis-information may be an effort to discourage the exchange of fruitcakes.

In the spirit of research, I ordered myself a bonafide fruitcake,

one that folks claim they actually eat. It was dense and sticky, full of cloying fruit, and made with many ingredients I would not use. I would probably re-gift it, if I had the nerve.

I can see why fruitcake has a bad rap.

Here is my suggestion: take a leap of faith this holiday season, rebrand fruitcake as Holiday Bread, and bake your own. Fill your kitchen with the seductive aroma of cardamom and cinnamon and watch fine sugar float down like fresh snow. Bake rustic loaves like Schnitzbrot or Stollen, or something more refined like Pannetone. I daresay whatever you make won’t ever see the back of the freezer, or the trash. It may not even have time to cool before the pan is empty. You will not only be tempted to eat your creation straight out of the oven; you will give thanks.

1 - https://www.adweek.com/brand-marketing/why-fruitcake-themaligned-holiday-treat-is-finally-getting-some-respect/

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Harvest & Holidays 2018

13

THE

REVOLUTION

By Marie Cohen

H

ave you ever said these words, “I just want a little plot of land to call my own - to grow a few vegetables – maybe an avocado tree or an orange tree to two”?

You are not alone. People of all ages and from nearly every city across the country are replacing urban digs and pub crawls for neighborhoods developed around community farms that promote healthy lifestyles. These new communities are called agrihoods and they not only popular across the country, but right here in Orange County, as well.

East of San Juan Capistrano, just over the hills beyond San Clemente lies Rancho Mission Viejo, California’s largest master planned community, to date. This community offers the residents over 17,000 acres of habitat reserve.

The land at Rancho Mission Viejo, was used for cattle ranching for nearly 100 years. Honoring the local history of this area the developers positioned farms at the core of each newly developed community. Thus, the California ranching tradition will not be lost.

Now, it will be celebrated, and new traditions will grow from that which was once a vital piece of our history.

Developers of agrihoods understand changing lifestyle patterns and realized people are opting more and more, for stress free living. Bringing the amenities of the outdoors and more rural-lifestyles to people who otherwise only dreamed of it, is changing everything for the better. One thing to note, most agrihoods are purposely built to higher environmental standards.

Composting, solar power and sustainable building materials – inside and out - are a must in these new communities.

Let’s face it. The basic needs of how people live their daily lives are changing. Big box retailers are closing their doors and malls across the country are turning into present day ghost towns. Today, the way people engage with each other, the way people connect, is very different than 20 or 30 years ago.

People today want lively communities. They want parks and open space, bike trails and pathways. Their interest has shifted from malls and shopping centers to craft fairs and famers’ markets. They want self-sufficient and sustainable lifestyles. Health and wellness, equity for all and conserving the land beneath our feet, the air we breathe and preserving our waterways are the priorities now. This is what these new communities hope to offer But - and I ask this with my loudest typing voice - but what about all of you who love your current home and do not want to move? All of you, just like me. It’s funny because, like you, I am busy. I travel a lot for my work through the field of parks and recreation and I also keep busy with the local food scene. Sometimes that means Orange County and sometimes it is where ever the plane touches down. I don’t always have the time I’d like to do the things about which I write.

I would love to grow my own produce and not just tomatoes, zucchini and peppers. I would like a backyard full of fruit trees, rows of veggies – all kinds and greens, too...lettuce, kale and spinach. I would like everything that is possible to grow in a California garden.

Well, if you are like me, then fear not. This is where my dear friends at Urban Plantations come to the rescue and as their staff says, there is a green revolution growing.

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Urban Plantations has long managed small urban farms for local restaurants throughout San Diego and Orange County, but they also provide their services to San Diego and Orange County residents for backyard farming and gardening.

Organic gardening and local, small-scale organic agriculture make up the soul behind the modern, back-to-the-land movement. Speaking to issues such as food disparity and food waste, as well as current problems such as high rates of diabetes, childhood obesity and climate change, joining this movement will not only educate you, but turn you in to an educator.

Today educators, farmers, communities, families and single people are discovering new ways to connect with food and the land. They are addressing large-scale issues on a small-scale basis.

Living greener and growing organic have positive effects, big and small. Bringing gardening into school curriculum creates children who become lifelong healthy eaters. This also introduces new fruits and vegetables to picky-eating and/or under-privileged children.

Those at Urban Plantations are experts at growing the food for your favorite restaurants, on corporation campuses, schools and hospitals, and they can help you grow food in your backyard.

Simply sinking your hands into the soil can combat stress and depression. Edible gardens address the California drought by more efficiently using water and cultivating soil health. Those at Urban Plantations understand the needs of the home-gardener and they understand the needs and growing demands of our planet. They are there to help through the planting and management of one backyard garden at a time, if that’s what it takes.

If you want to be part of the green revolution and make a difference in your own life and as well as the lives of others then literally “dig in”, my friend. There is no time like the present.

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Harvest & Holidays 2018

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BOTTOM OF THE POT: PERSIAN RECIPES AND STORIES Recipes and notations by Naz Deravian Photos by Eric Wolfinger

N

az Deravian fled Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis when she was only 8 years old. The next 10 years provided a unique and memorable journey for Naz and her family as they emigrated first to Rome and then to Canada, but with them were books of Persian poetry, small jars of saffron threads and the constant knowledge that home can be found in a simple, perfect pot of rice.

As they traversed the world in search of a place to land, Naz’s family found comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot – the best part, saved for last.

Now, an award-winning writer, based in southern California, Naz Deravian has laid out the multihued canvas of Persian dining, with over 100 recipes adapted to the American home kitchen. These recipes are interspersed with her celebrated essays

exploring the idea of home.

Her book, Bottom of the Pot: Recipes and Stories (MacMillan; Hardcover; September 2018), introduces us to Persian food made from a global perspective.

Through Naz’s flavorful recipes, she uncorks a world of fragrant rose petals, tart dried limes, music and poetry, along with the bittersweet pull of assimilation and nostalgia.

Naz Deravian is a writer and actor born in Iran, who grew up in Italy and Canada and now lives in Los Angeles with her husband and two children. She is the award-winning voice behind the food blog Bottom of the Pot, which won the 2015 IACP Award for best culinary blog. She has also been twice nominated in several categories for the Saveur Food Blog Awards. Naz has been profiled in The New York Times, Sunset magazine, and Condé Nast Traveler, among others.

Excerpted BOTTOM OF THE POT: Persian Recipes and Stories by Naz Deravian. Copyright © 2018 by Naz Deravian.

Reprinted with permission from Flatiron Books. All rights reserved.

Photography by Eric Wolfinger.

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Nothing brightens up a meal and everyone’s moods more than a bowl of this fuchsia Borani-yeh Laboo. The tang from the vinegar and yogurt balances and cuts through the earthy sweetness of the beets, and the tarragon adds a fresh bite. You can cook the beets by steaming them on the stovetop or in the oven.

Or you can simply use storebought cooked beets. Scoop up with warm lavash bread, or spread on crisp endive leaves for a striking mazeh.

Borani-yeh Laboo (Yogurt Beet Dip) Serves 6 INGREDIENTS 1 medium beet, cooked and peeled 1 cup Greek yogurt 3 tablespoons red wine vinegar Âź teaspoon kosher salt 1 teaspoon dried mint 1 teaspoon finely chopped fresh tarragon (optional) Olive oil for drizzling

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DIRECTIONS Into a medium bowl, grate the beet on the large holes of a box grater. Add the rest of the ingredients, except the olive oil, and mix to completely combine. Taste to make it delicious, keeping in mind that the flavors will develop and deepen as the dip rests. Cover and place in the fridge for at least 1 hour for the flavors to develop before serving. Stir, drizzle with olive oil if you like, and serve.

Make Ahead: Prepare up to 3 days in advance and store in the fridge in an airtight container. If the yogurt weeps, simply stir to incorporate again. Drizzle with olive oil before serving.

Harvest to Holidays 2018

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Sharbat-e Sekanjebeen is a centuries-old concoction of honey (or sugar) and white wine vinegar simmered until slightly thickened, infused with fresh mint, diluted with water, and served chilled over ice and garnished with cucumber. Sharbat-e Sekanjebeen is touted for its healing benefits of cooling and restoring balance to the body.

Our friends call this bright, refreshing, and hydrating summer drink Persian lemonade. Like lemonade, the sweet honey softens the tang from the vinegar. But be warned, the simmering honey syrup is a siren call to all the neighborhood bees, tapping at the windows, hoping this one time they’ll be welcomed in.

You can garnish sekanjebeen the traditional way with grated (or sliced) cucumber, or with any summer fruits that catch your eye, such as strawberries, cherries, or watermelon. To make a sekanjebeen cocktail, try a splash of vodka or a dry, crisp Lambrusco.

Sharbat-e Sekanjebeen (Honey and Vinegar Sharbat) Serves 8 INGREDIENTS 1 cup mild-flavored honey, such as clover or orange blossom ⅔ cup plus 1 tablespoon white wine vinegar 1 small bunch mint (plus extra for garnish) Grated or sliced cucumber DIRECTIONS In a medium saucepan, bring the honey and 1 cup water to a boil over medium-high heat, stirring to dissolve. Stand close by, as the mixture can boil over very quickly.

Reduce the heat to medium-low, and simmer briskly for 10 minutes. Add the vinegar, raise the heat to medium-high, and bring back to a boil. Reduce the heat to medium-low and simmer for 20 to 30 minutes, stirring occasionally, until the syrup thickens slightly.

Remove from the heat, add the mint, and cool to room temperature. At this point you can discard the mint or keep the mint and infuse overnight. Transfer the sharbat (about 1 cup syrup concentrate) to a glass jar, cover, and store in the fridge. Remember to discard the mint the next day. The sharbat will keep in the fridge for 1 month or longer.

To make a pitcher: In a large pitcher, combine the sharbat with 6½ cups water, add a handful of cucumber slices (or grated cucumber) and mint leaves or any other summer fruits you like. Taste and dilute with more water if needed. Keep in mind that this sharbat should have a pleasant tang. Keep in the fridge to chill.

Serve over ice.

For individual servings: In a glass, combine ¼ cup sharbat with about ¾ cup water and serve over ice.

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Mahi Shekampor (Stuffed Branzino) Serves 6 INGREDIENTS 2 tablespoons olive oil (plus more as needed) 2 cloves garlic, thinly sliced 1 green onion, finely chopped Handful of fresh mint, stems trimmed, finely chopped Handful of fresh parsley, tough stems trimmed, finely chopped Handful of fresh basil, finely chopped ¼ cup raw shelled pistachios, finely chopped 1 small ripe but firm peach or nectarine, pitted and diced 2 tablespoons golden or dark raisins 2 tablespoons fresh Seville orange or lime juice 1tablespoon pomegranate molasses Kosher salt

Ground black pepper 2 tablespoons butter ¼ teaspoon ground saffron 4 whole large branzino, scaled, cleaned, and butterflied Lime or Seville orange wedges to serve DIRECTIONS Preheat the oven to 450ÅãF with the rack in the center position. Line a large baking sheet with parchment paper and lightly oil.

In a medium pan, heat the olive oil over medium-low heat. Add the garlic and cook until lightly golden, about 3 minutes. Take care not to burn the garlic. Turn up the heat to medium and add the green onion, mint, parsley, basil, pistachios, peach, raisins, Seville orange juice, and pomegranate molasses.

Lightly season with salt and pepper. Stir.

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Whole fish stuffed with fresh green herbs, dried fruits, and nuts is traditionally prepared all over Iran with various regional interpretations. This is a summer take on a classic stuffed fish from the Caspian region. Fresh peaches or nectarines and raisins add a sweet bite to the tangy mix of the pomegranate molasses and the lime or Seville orange juice. If peaches are not in season use dried peaches and use any combination of green herbs you like. Seville oranges are available for a brief period of time in early spring. Scoop some up if you can and use their fragrant juice to flavor and perfume fish dishes like this one, but of course lime or lemon juice can be used instead.

Harvest to Holidays 2018

19

Tahcheen-e Morgh (Baked Saffron Yogurt Rice with Chicken) Serves 8 INGREDIENTS 3 cups white basmati rice 3 tablespoons olive oil 1 large yellow onion, sliced into ¼-inch-thick half-moons Kosher salt 4 cloves garlic, chopped 10 skinless, boneless chicken thighs, cut in half ¼ teaspoon ground black pepper ¼ cup fresh lemon juice (plus more as needed) ¼ teaspoon ground saffron, steeped in 2 tablespoons hot water (see page 17) 1 cup Greek yogurt 1 large egg Ground saffron for sprinkling 5 tablespoons butter, divided

Tahcheen means “arranged on the bottom,” and it is a beauty of a dish. Juicy pieces of saffron chicken are arranged on a thick yogurt-and-egg tahdig and topped with basmati rice.

Tahcheen can be made on the stovetop or in the oven.

I prefer baking it in the oven because it can all be assembled ahead of time and then simply slipped into the oven. Use an oven-safe 9 x 13 x 2-inch clear glass casserole dish if possible. The glass dish allows you to spy on the tahdig and check on its progress. If you don’t have a glass dish any appropriatesized baking dish will work. Tahcheen is equally spectacular to entertain with or enjoy with family on a quiet and cozy evening.

Serve with a side of yogurt and Sabzi Khordan.

TOPPING 1 tablespoon butter ½ cup barberries, picked through and soaked for 15 minutes, drained 1 teaspoon sugar Handful of raw pistachios, roughly chopped (optional) DIRECTIONS Parboil the rice chelo-style up to the end of step 2. Set aside to drain. In a large pan, heat the oil over medium heat. Add the onion, sprinkle with a little salt, and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the garlic and cook for 2 minutes. Add the chicken, 23/4 teaspoons salt, and the pepper, and cook until the chicken takes on a little color, about 3 minutes on each side. Add the lemon juice and the saffron water, turn the chicken pieces well in the bright orange sauce to coat all sides, and reduce the heat to medium-low. Partially cover and simmer, turning once in a while, until the chicken is tender and just cooked through, about 25 to 30 minutes. Taste and add more salt and lemon juice, if

needed. Cut the chicken into ½-inch-long pieces and set aside in its juices.

Preheat the oven to 400°F with the rack set in the lowest position. In a medium bowl, combine the yogurt, egg, and a tiny sprinkle of ground saffron.

Fold in half of the parboiled rice, and set aside.

Place 3 tablespoons of the butter in the baking dish and place in the oven to melt, about 3 minutes.

Swirl or brush the melted butter all over and up the sides of the dish. Spread the yogurt-rice mixture evenly on the bottom of the dish, pressing it down firmly. Add a layer of the chicken pieces evenly over the rice, top with a layer of the plain rice, drizzle with 2 tablespoons of chicken juices, smooth the top, and dot with the remaining 2 tablespoons butter. Cover tightly with foil and bake for about 1 hour 20 minutes. Check the bottom of the dish (if using a glass dish) to see if it is golden and crisp. Bake for an extra 5 to 10 minutes if necessary, but take care not to burn it. Take the tahcheen out of the oven, and let it rest for 5 minutes.

While the tahcheen rests prepare the barberry topping. In a small pan, melt the butter over medium heat. Add the barberries, sugar, and pistachios, give a quick stir to plump up the barberries, and cook for about 2 minutes. Take off the heat. Run a knife along the sides of the tahcheen to help release it. Place a large rectangular serving platter, baking tray, or cutting board over the tahcheen, take a deep breath, and flip. Garnish with the barberry topping, pour yourself something tasty for a job well done, and gather around the table with friends and family. Cut the tahcheen in 8 or more pieces and dig in.

Make Ahead: The entire dish can be assembled a few hours in advance and stored in the fridge, covered. Bring to room temperature before placing in the oven.

Prep Ahead: The rice can be parboiled, drained, and set aside a few hours in advance until ready to use.

20 Harvest & toHolidays Holidays2018 2018 www.edibleorangecounty.com

Yeralma Yumurta (Smooshed Potato and Egg) Serves 1 INGREDIENTS 1 medium Yukon Gold potato (about 4 ounces), peeled and cut in half Kosher salt 1 large egg Olive oil for drizzling Ground black pepper 1 piece of lavash or sangak bread Dried mint for sprinkling Feta cheese, crumbled (optional) Fresh herbs, chopped (optional) DIRECTIONS Place the potato in a small pot. Cover with water (about 2 cups), and add ½ teaspoon salt. Partially cover and bring to a boil over high heat. Reduce the heat to medium and

cook until the potato is fork-tender, 15 to 20 minutes.

In the final 5 minutes cook the egg. Place the egg in a small pot, cover with water, and bring to a boil over high heat. Turn off the heat and cover the pot for 4 to 5 minutes, for a soft-boiled egg with a runny yolk. If you prefer your yolk not as runny, cover for 6 to 8 minutes, or cook up to 10 minutes for a hardboiled egg. Set aside to cool slightly and peel.

Place the potato in a small bowl and mash it with a fork. Drizzle with a glug of olive oil.

Sprinkle with a pinch of salt and black pepper. The olive oil and salt are key here, so don’t skimp. Place the mashed potato on top of the bread, place the egg on top, and mash or cut in half so the yolk oozes out. Sprinkle with salt and pepper. Top with dried mint, feta, and herbs, if you like. Give another light drizzle of olive oil, roll up the bread, or fold it over, and eat.

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I always knew I was in for a day of adventure and rebellion when my maternal grandmother used to babysit back in Iran. My mother would take out a container of khoresh— stew—from the freezer and ask her to serve it with some rice for our lunch. But as soon as my parents left for work the khoresh would go right back in the freezer, and we’d go about setting and breaking our own rules. A quick boiled potato and egg smooshed on a piece of lavash or sangak bread, drizzled with plenty of olive oil, and sprinkled with dried mint for lunch was our little act of rebellion. This simple treat is regular street fare in Tabriz, my grandmother’s hometown. Years later and oceans away, this is still my preferred “fast food” lunch or dinner, always prepared with a twinkle of rebellion in my eye.

Harvest Harvestto & Holidays 2018

21

The Fit Foodie

CONVENIENCE COMES WITH A COST Your wallet and your health can pay the price

BY MAREYA IBRAHIM 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.

The other day, I was in the kitchen with my mom who has an intense fear of using a sharp knife. “I never use sharp knives because I’m afraid I’m gonna’ cut my hand off” was her comment as she tried to saw and struggle her way through a watermelon with basically a butter knife. Afraid of the ensuing gush of blood and bodily harm that was surely coming, I took the knife from her hands and sharpened it until you could cut through a butternut squash like butta’.

“That’s why I always buy it cut already,” my mom professed, “even if it’s twice as expensive.

According to The Packer, melons represent 43% of fresh cut fruit sales, ranking the No. 1 fresh-cut fruit item. In 2016, fresh-cut melons generated over $1 billion in retail sales, accounting for 39% of total retail melon sales.

The truth is, they’re unwieldy, intimidating and when you can’t see what’s on the inside when you buy it, it feels a little like a gamble to buy the whole fruit.

Fresh-cut produce is a really attractive way to get more fruit and vegeta-

bles onto your family’s plate, and people can’t seem to get enough variety. If you’re scared of sharp knives, not into washing it yourself or spending time doing the work, buying everything ready-to-eat is a Godsend.

According to a 2014 report from the PMA, the Produce Marketing Association, fresh-cut produce is an estimated $27 billion market and sales are increasing in double digits. At retail, it accounts for over 16% of sales and for food service, including your favorite salad bar, it’s over 60% of the supply. Mixed fruit, apples, pineapple and watermelon account for the largest percentage of fresh cut fruit sales in U.S. grocery retail. Aside from bagged salad, carrots and mixed vegetables account for the largest dollar share of fresh cut vegetable sales in U.S. grocery retail. The biggest winner of the ready-to-eat category is bagged salad, which owns over 61% of sales - at least until late 2017, when the latest crop of outbreaks started happening.

Insane in the Romaine The first case showed up on the CDC’s radar on November 5thth, 2017, when a Shiga toxinproducing Escherichia coli O157:H7 (STEC O157:H7)– aka E. coli – showed up just in time for Thanksgiving and Christmas. 25 cases were reported across 15 states, hospitalizing 9 and causing the death of 1. The outbreak was

22 Harvest & Holidays 2018 www.edibleorangecounty.com

declared ‘over’ by January 25th, 2018, and according to the CDC, information gathered from ill people indicated that the likely source of the outbreak in the United States was leafy greens. The investigation was not able to identify a specific type of leafy greens as the source of the outbreak, although Ninety-three percent of those sickened reported eating some type of leafy greens, and fifty-five percent of ill people specifically said they ate romaine lettuce.

Just when people thought it was safe to go back in the water, another outbreak wave reared its ugly head. Starting in mid-March, romaine became the ‘most unwanted’ produce item after being implicated in a 3-month outbreak, leaving a reported 210 ill, 96 hospitalized and 5 dead across 35 states in its wake.

The FDA and state and local regulatory officials traced the romaine lettuce to many farms in the Yuma growing region. The FDA, along with CDC and state partners, started an environmental assessment in the Yuma growing region and collected samples of water, soil, and manure. CDC laboratory testing identified the outbreak strain of E. coli O157:H7 in water samples taken from a canal in the Yuma growing region. WGS showed that the E. coliO157:H7 found in the canal water was closely related geneti-

The

Pocket Guide

to Produce Safety: How to pick, store, prepare & wash your fruits & veggies.

Fruits and vegetables are an important part of a healthy diet.

Your farmers market carries an amazing variety of fresh fruits and vegetables that are both nutritious and delicious. Farmers take great care to get their produce to you in the best possible condition, but there is always a chance that harmful bacteria in the soil or water could come into contact with fruits and vegetables. Fresh produce may also become contaminated after it is harvested, such as during preparation or storage. Consuming contaminated produce (or juices made from contaminated produce) can lead to food borne illness (aka food poisoning.) As you enjoy fresh produce and fresh-squeezed fruit and vegetable juices, follow these simple handling tips to help keep yourself and your family healthy and safe.

cally to the E. coli O157:H7 from ill people. Subsequently, you couldn’t find any romaine on the shelf, whole or cut.

The unnerving part of all of this is that the outbreaks affected mostly pre-cut, supposedly pre-washed bagged romaine lettuce and with all the resources at the FDA and CDC combined, a definitive source couldn’t be identified.

So, let’s play this back. As a consumer, you pay 2-3 times more for convenience with the assumption that it’s ‘pre-washed,’ meaning it’s safe, right? Well, get ready for the fork drop.

It’s not.

Starting in mid-March, romaine became the ‘most unwanted’ produce item after being implicated in a 3-month outbreak, leaving a reported 210 ill, 96 hospitalized and 5 dead across 35 states in its wake.

Refrigerate Apples Beans Berries Broccoli Carrots Celery Cherries

Room Temp Avocados Apricots Citrus Garlic Kiwi Melons Onions

www.edibleorangecounty.com

This pocket guide brought you by:

Eggplant Grapes Peppers Leafy Greens Zucchini Herbs Any Cut Produce

Pears Peaches Potatoes Beets Tomatoes Winter Squash

Rinsing your produce and calling it clean may not be enough. Water alone is not effective in removing wax, some pesticides, and agricultural residue from produce. Both conventionally and organically grown produce should be washed before consuming.

Protect and preserve your family’s produce and enjoy cleaner, safer, longer lasting fruits and veggies with Eat Cleaner®.

Learn how you can support farmers markets at:

FarmersMarketCoalition.org

Harvest & Holidays 2018

23

The Fit Foodie

Buying Tips •

Purchase produce that is not bruised or damaged, unless you intend to use it for canning, soups, or other thorough cooking.

•

When selecting fresh-cut produce such as a half a watermelon - choose items that are refrigerated or surrounded by ice.

•

Bag fresh fruits and vegetables separately from meat, poultry and seafood products.

Preparation Tips •

Begin with clean hands. Wash your hands for 20 seconds (sing the happy birthday song twice) with warm water and soap before and after preparing fresh produce.

•

Cut away any damaged or bruised areas on fresh fruits and vegetables.

Produce that looks rotten should be discarded.

•

Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood — and from kitchen utensils used for those products.

Storage Tips •

Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a 40° F or below.

•

Keep high ethylene fruits like apples separate from other fruit to help prevent over-ripeness.

•

Refrigerate all produce that is purchased pre-cut or peeled.

•

Wash cutting boards, dishes, utensils and counter tops with soap and hot water between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.

E. coli, salmonella and listeria are the usual suspects, and as the demand for fresh-cut produce has skyrocketed, the process to ensure safety becomes infinitely more complex and unsure.

EAT CLEANER® Fruit + Vegetable Wash Spray:

•

If you use plastic or other nonporous cutting boards, run them through the dishwasher after use.

•

All produce should be thoroughly CLEANED before eating.

•

Even if you plan to peel the produce before eating, it is still important to wash it first to avoid cross-contamination.

•

Clean and scrub firm produce, such as melons and cucumbers, with a produce brush.

•

Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Source: www.Foodsafety.gov For our free e-newsletter, recipes, and tips, visit us at www.eatcleaner.com

Turn child lock under the trigger to the side. Spray surface of produce until lightly coated. Wait 2-5 minutes. Meanwhile, grab a snack or check out our latest FB post. Time’s up! Rinse produce with clean water, dry and enjoy or store in the fridge for next time. They’ll keep for up to 200% longer! Now that’s greener, cleaner, leaner eating.

EAT CLEANER® Fruit + Vegetable Wipes: Wipe surface of firm fruit and veggies thoroughly. Even produce with peels should be wiped first. No rinsing necessary and no more apple rubbing on your pant leg! Use them to clean hands, mouths, utensils – even a binky! Pack them in a lunchbox, purse, computer bag, in the car, in a suitcase, in the diaper bag, at the farmers market…just don’t leave home without them. @eatcleaner

@eatcleanerfood

I spoke with Bill Marler, the lead counsel for Marler Clark, who is largely considered the nation’s leading law firm representing victims of foodborne illness outbreaks. Marler got his career start in 1993 representing over 500 people who got sick from the E. coli hamburger outbreak at Jack in the Box, most of them children, who are considered one of the biggest ‘at-risk’ segments of the population. “From 1993-2001, 95% of the E. coli outbreaks were linked to hamburger meat,” Marler shared, “but people’s interest in salads and convenience with bagged lettuce has grown so much that it’s now the focus of contamination. A significant chunk of the work I do is E. coli cases linked to leafy greens and most involve pre-prepared products.”

Marler represents some of the 5 people who died and those hospitalized after eating the tainted pre-cut romaine of 2018, including a 7-year old who remains on dialysis with a high likelihood of needing a kidney transplant in the next year. “Her life expectancy may well be shortened by over 30 years. She many never have children or a job. She may need dialysis for the rest of her life. Nobody talks about the horrors associated with this and most people won’t experience it but for those who do, it’s a mess,” shared Marler.

“I’ve taken the depositions of many produce processors and growers and I’ve seen it all. What’s different with E. coli associated with beef is that a lot of processes were implemented to drive change in the industry, including washing carcasses and cooking more thoroughly to kill bacteria. One thing you don’t have in prewashed leafy greens is a kill step. Bringing home the produce and washing it properly, chopping it and eating it promptly is probably

24 Harvest & Holidays 2018 www.edibleorangecounty.com

PROCESSING YOUR OWN

Buying Tips • Purchase produce that is not bruised or damaged, unless you intend to use it for canning, soups, or other thorough cooking.

• Bag fresh fruits and vegetables separately from meat, poultry and seafood products.

Storage Tips • Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a 40° F or below.

• Keep high ethylene fruits like apples separate from other fruit to help prevent over-ripeness.

• Refrigerate all produce that is purchased pre-cut or peeled.

Preparation Tips • Begin with clean hands. Wash your hands for 20 seconds (sing the happy birthday song, slowly) with warm water and soap before and after preparing fresh produce.

• Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.

• Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood — and from kitchen utensils used for those products.

• Wash cutting boards, dishes, utensils and counter tops with soap and hot water between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.

• If you use plastic or other nonporous cutting boards, run them through the dishwasher after use.

• All produce should be thoroughly *CLEANED* before eating.

• Even if you plan to peel the produce before eating, it is still important to wash it first to avoid crosscontamination.

• Clean and scrub firm produce, such as melons and cucumbers, with a produce brush.

• Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

*Rinsing your produce and calling it clean may not be enough. Water alone is not effective in removing wax, some pesticides, and agricultural residue from produce. Both conventionally and organically grown produce should be washed before consuming. Protect and preserve your family’s produce and enjoy cleaner, safer, longer lasting fruits and veggies with Eat Cleaner®, headquartered right here in Orange County.

www.edibleorangecounty.com

Harvest & Holidays 2018

25

The Fit Foodie

food safety program and enhance their HAACP plan and processes.

Then the 2006 spinach outbreak and all bets were off. A mass investigation of their facility by the FDA led to an overhaul of the system after they couldn’t find the smoking gun.

“Volunteer regulations through the Leafy Greens Marketing Agreement have brought a lot more attention to the grower community. Now, most have a dedicated food safety person on staff but it’s an industry-led, voluntary initiative and there are debates over what the regulations for bagged lettuce should be. Since 2006, we have amassed tons of data, but have we solved the problem? No.” Daniels added.

So, now what do I eat?

safer than relying on the pre-washed. I just don’t think the industry has learned how to produce safe enough fresh-cut produce, even though consumers have gotten used to it,” Marler commented.

Pre-cut, pre-washed produce hasn’t gone through a kill step.

It’s been washed, but the ability to consistently get to a 99.99999.9999% bacteria reduction is not out there yet. You’re hardpressed to cook your salad greens and everyone knows, heat kills enzymes, so the trend has been to go raw for all the associated benefits. But, when you serve something raw, even produce, you run the risk of contracting a foodborne illness. When a food is cooked to the proper temperature, pathogens are killed so the chance of getting sick is mitigated. According to the FDA, leafy greens are the number one cause of foodborne illness, and 5 out of the 10 riskiest foods in the produce category. E. coli, salmonella and listeria are the usual suspects, and as the demand for fresh-cut produce has skyrocketed, the process to ensure safety becomes infinitely more complex and unsure.

“The push towards value-added, ready to eat foods can encourage more issues. Survival of growth of bacteria in bagged salad is higher. If you handle it properly, triple washed greens should give you confidence, but there is no kill step, and if something goes wrong in the supply chain – including temperature abuse – it’s the perfect opportunity for something to grow,” shared Will Daniels, president of the produce division of IEH Laboratories. Almost 20 years ago, he joined Earthbound Farms to create a comprehensive

In September, I attended the 22nd annual Fresh-Cut Products conference at UC Davis’ Postharvest Center, largely considered the preeminent thought leaders and researchers in produce safety and shelf life extension. It was a 3-day deep dive into pathogens, processes, packaging and all-things particular to cut produce. I felt like I got my Ph.D. feeling pretty accomplished in acquiring the industry lingo and sharpening my technical chops. Despite the tremendous advancements in this relatively new segment of the food supply, there are still big questions around food safety and the one that rang loud and clear was about the void of a widely-accepted kill step when it comes to pathogenic bacteria on raw, fresh-cut produce. Not that I questioned the experts, but the leading scientists in the world corroborated their claims.

Over 48 million people reportedly become ill from foodborne illness in the US alone annually. A 2015 CDC study found that from 2010 to 2014, 120 multistate foodborne disease outbreaks occurred in the United States and were responsible for 11 percent of illnesses. Those largely include leafy greens and melons.

So, are you telling me eating Twinkies is safer than a salad or a melon cup?

Nice try.

The reality is, nothing is 100% safe but you can mitigate your risk starting with your own practices:

Buying fresh-cut If you’re buying fresh-cut produce, make sure it’s been refrigerated properly and very cold. Ideally, retailers are keeping it refrigerated at a maximum of 40 degrees F in the store, ideally between 32 F and 36 F. 0 degrees Celsius or 32 F is the ideal temperature for most cut produce according to studies at UC Davis.

Also, make sure to check expiration dates and throw out produce that’s past its prime.

26 Harvest & Holidays 2018 www.edibleorangecounty.com

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STRAUS FAMILY CREAMERY (P. 3) www.strausfamilycreamery.com Founded in 1994, Straus Family Creamery is a mission-driven, family-owned-and-operated business dedicated to making premium organic dairy products, with minimal processing. The Straus Dairy Farm and Creamery, located in the small town of Marshall on the Northern California Coast, was the first certified organic dairy farm west of the Mississippi River and the first 100% certified organic creamery in the United States. In addition to the Straus Dairy Farm, Straus Family Creamery buys certified organic, Non-GMO Project Verified milk from eight other organic family farms in Northern California’s Marin and Sonoma Counties. The combination of rich soil, one of the nation’s most diverse grassland systems, and a mild coastal climate create the ideal setting for organic dairy farming. Land stewardship and sustainable farming are deeply rooted principles in certified organic farming practices.

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