A Member of Edible Communities
Winter Warm 2022 No. 40
A Winter Garden
Gut Health
Temecula Adventures
In Season
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Contents Winter Warm 2022
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Features 8
Follow Your Gut
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A Winter Garden
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Temecula : Choose Your Own Adventures
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By Michele Jacobson
By Gina Mullins Cohen
By Brianne Cohen
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In Each Issue 4
Editor’s Note
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In Season
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OC Farmers’ Markets
By Gina Mullins Cohen By Gina Mullins Cohen
Cover Photo: Runlenarun Dreamstime.com
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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year
My Garden Long Ago There is so much to do in Orange County it is difficult to narrow down a list of anyone’s favorite activities. I have lists of my preferred restaurants, coffee shops, farmers markets, bakeries, walking and hiking trails, beaches, bike paths and parks. Each of these offers hours of joy, but today, as I write this, gardening is at the top of my list of favorite activities. I love gardening. Calling it a hobby – my hobby - does not do the act justice. Gardening to me is a year-round passion. It is a love I discovered when my husband and I bought our first house 30 years ago. My memory of that house cannot be distorted by time like most memories. That first impression lives strong and in precise detail within my mind. The warmness of the April day, driving up to the house for the first time and turning to peek at it through the passenger window my car. A beautiful, timeless house inspired by Spanish architecture prevalent throughout much of Southern California in the late 1920s. This house - that would quickly become my home - shaded by the tall and wide branches of a Chinese Elm, grew more beautiful with each look. An enclosed courtyard replaced the common front porches I knew from childhood. This courtyard was draped in deep fuchsia bougainvillea spilling down from the red clay tiled roof. My eyes then fell upon a Crepe Myrtle tree soon to yield deep-hued purple blossoms – a sure way to bring joy to neighbors and passersby. The backyard was a tropical paradise with bananas trees, Royal Palms, Ginger, morning glory and bougainvillea even more splendid than those in the front. And not entirely hidden, but tucked into the of lush green, was an apple tree, a plum tree, a nectarine and an apricot tree. It was there, at that house, where my first adventures in gardening began. My first attempt at a garden was both simple and successful. I planted a double row of Cosmos in front of the courtyard wall. I loved pulling up to the house and spying the pink, white and lilac petals nod to the slow, warm afternoon breeze. My next attempt was creating container gardens. A variety of cobalt blue ceramic pots, strategically placed within the courtyard, became home to tiny star-shaped succulents that soon overtook more pots lining the driveway. These succulents, plump and firm with life became my favorite. Succulents require little care. They compliment any of the seasons Southern California offers and can provide colorful blooms stretching up unexpectedly into the sky. If you miss digging your hands in the earth during our warm winter months, there are a variety of succulents that thrive in our winter climate. The feature story, A Winter Garden, attempts to answer a few common questions regarding succulents. Not just those that take to brisk weather, but to those that can make your garden happy any time of the year. Whether your gardening adventures this new year begins with pots and containers or by digging your hands deep into the earth, always remember to laugh a lot, eat good food and choose to be happy. – Gina Mullins-Cohen 6
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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 No part of this publication may be used without written permission from the publisher ©2021. 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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In Season
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Apples Artichokes Asparagus Basil Beans, Green Beets Broccoli Brussels Sprout Cabbage Carambola Carrots Cauliflower
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Celery Chard Cherimoyas Chili Pepper Citrus: Grapefruits Lemons Tangelos Tangerines Valencia Oranges Collards Corn
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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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FOLLOW YOUR BY BRIANNE COHEN
B
Gut
acteria, viruses and fungi…oh my! Hundreds of trillions of these microbes live in the human gut; not exactly as part of the body, but in a symbiotic relationship with it. This ecosystem of the digestive tract and the microbes it hosts is called the gut microbiome. Hippocrates, the father of modern medicine, reportedly stated that “all diseases begin in the gut.” Though nobody knows for sure that he said these words 2,500 years ago, it’s true that a flourishing microbiome is key to good health. According to researchers at U.C. Davis, microbes are integral to the basic functions of digestion and nutrient absorption, as well as bolstering the body’s defenses against disease, including cancer and obesity. A healthy microbiome can even influence 8
mental health, via a system called the gut-brain axis. Each of us possess our own unique microbiome. Development begins at birth and is impacted by a host of factors, including where you live, your race and socioeconomic status and, especially, what you eat. A breast-fed infant develops a different microbiome than a formula-fed infant! All this individuality accounts for our varying reactions to food and medication. As long as the gut microbiome is in homeostasis - with beneficial bacteria flourishing and pathogen growth suppressed - the body can thrive. Problems arise when there is an overgrowth, or disproportionate amount, of microbes. Imbalances can occur as a result of medication, illness or excessive dietary sugar, and can wreak havoc on your health.
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Fermented foods have been around for thousands of years, in every corner of the world. The ancients used fermentation as a food preservation method. The concept is simple: raw ingredients, like dairy or vegetables, are combined with microorganisms, like bacteria or yeast. As the food ferments, beneficial bacteria flourishes and suppresses the growth of pathogens. When we eat naturally fermented foods with live or active cultures, we also reap the benefits. The very same chemical processes that quash harmful microbes in food also impede their overgrowth in our gut.
Cultured food is also fermented but differs in that a starter culture is used to initiate the fermentation process. A starter culture is a preparation consisting of specific microbes in known proportions. One example is sourdough starter, which is used when making sourdough bread. Even though the dough is fermented, heat will destroy the bacteria during the baking process. Despite this, sourdough bread is considered healthful because the initial fermentation process makes nutrients more bioavailable. Fermented foods should be eaten daily! Luckily, there are many naturally fermented foods to choose from. Some examples are: Fermented dairy products: yogurt, kefir and traditional buttermilk. Some cheeses are also fermented. Look for unpasteurized varieties that have been aged for six months or more, including feta and parmigiana. Fermented soy products: tempe and miso Fermented vegetable products: sauerkraut and kimchi 10
Probiotics are live microorganisms that, under the right conditions, take root and flourish in the digestive tract. Certain strains of probiotics work in specific ways. For example, a course of antibiotics indiscriminately targets both pathogens and beneficial bacteria in the gut. In this case, the probiotic Lactobacillus can help prevent antibiotic-associated diarrhea. Likewise, the strain Saccharomyces boulardi can help prevent Clostridium difficile (C-diff), also associated with antibiotic use. This type of targeted supplementation helps bolster healthfulness by keeping bacteria in balance. Should your microbiome require assistance, there are an endless array of probiotic supplements ready to come to the rescue. Global sales of probiotics are expected to reach about $70 billion by 2023.
Many people recognize the health benefits of probiotics but are unaware they also need prebiotic fiber. Without fiber, the microbiome cannot flourish. Are these products really a cure-all, or can we do better by changing what we eat? Research shows that a robust gut microbiome supports health, but there is scant evidence that probiotic supplements benefit healthy individuals, according to a study published in the journal Genome Medicine. Despite these findings, many people buy the products, relying on marketing hype that promises improved digestion or immunity. Even if a formulation contains active cultures, there is no assurance that they will thrive in the gut. That’s why tweaking one’s diet to include pre- and probiotic foods is the best way to support a healthy microbiome. Fermented and cultured foods are great sources of probiotics. Here in the U.S., the most-widely recognized probiotic food is yogurt, but its less well-known cousin, kefir, provides a more potent source. Other fermented foods include kimchi, sauerkraut, miso and tempe, as well as the beverages kombucha and traditional buttermilk, which has earned the moniker “Grandma’s probiotic.” Always look for the words live and active cultures on the label. Prebiotics are just as important to microbiome health. These are non-digestible fibers that pass through the stomach and settle in the large intestine. Once there, prebiotics work to maintain the intesti-
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nal walls, which provide an optimum growing surface for probiotics. Not all dietary fiber is prebiotic, nor is all prebiotic fiber alike. For example, barley and oats are high in beta-glucan, fruit contains pectin, onions and Jerusalem artichokes are rich in inulin, and bananas and legumes contain resistant starch. All of these are different types of prebiotic fiber, and they each stimulate microbial growth. Unfortunately, the Standard American Diet is sorely deficient in fiber, with about 90 percent of both adults and children consuming less than the recommended 25 to 38 grams per day for women and men, respectively. Increased fiber consumption sustains a healthy microbiome and is best attained by eating a wide variety of whole, high-fiber foods. Many people recognize the health benefits of probiotics but are unaware that prebiotic fiber is also necessary. Without this fiber, the microbiome cannot flourish. Postbiotics are the current focus of gut health research. To best understand them, it helps to visualize the game of Pacman. In this analogy, probiotics are the yellow munchers and prebiotics are the little white pucks. (Quick trivia: Pacman was originally called Puckman). As we know, the muncher eats as many pucks
as possible. What we don’t see in the game are the by-products of all this munching. These by-products are called postbiotics, and they are potent compounds. Postbiotics have anti-inflammatory properties and provide essential nutrients like vitamin K, amino acids and a host of B vitamins, as well. We will be hearing a lot more about the benefits of postbiotics in the future.
The Best Way to Feed Your Gut Gut health is all about balance. Even “good” bacteria can experience overgrowth and throw the microbiome out of whack. If you take probiotic supplements, moderation is advised. However, do not bank your health on them; food sources of both pre- and probiotics are better processed and utilized by the body. Support your gut with a diverse diet, abundant in fresh, raw fruits and vegetables, as well as a variety of whole grains. This will encourage your microbiome to flourish and thrive! Get your probiotics from regular consumption of cultured and fermented foods. Allow your body to do its job with healthy food, and you will reap the benefits.
I thought that sourdough bread was healthier, but how can that be if the microbes are killed by heat? Cooking does kill microbes, and this holds true for baking, pasteurization or any heat process. However, previously fermented foods like sourdough bread still have health benefits. During the proofing process, bacteria from the starter culture partially breaks down nutrients, making them more bio-available and the resulting bread easier to digest. Wine is fermented. Is it a probiotic? It’s true that wine is fermented! The fermenting microbes convert the grape sugars into alcohol, transforming the juice into wine. A recent study published in Food Microbiology found that probiotic strands of bacteria were able to be isolated in red wine. An earlier study published in The American Journal of Clinical Nutrition showed that moderate consumption of red wine contributes to a larger percentage of beneficial gut bacteria. All this, and antioxidants, too! I eat oatmeal every day. Does this fulfill my prebiotic requirement? While oats are a superlative source of prebiotics, it is only one type of non-digestible fiber. Different strains of probiotic bacteria require specific types of non-digestible fiber to help create a diverse range of postbiotic metabolites! This is why eating a variety of fiber sources is important. Your diet should include an array of whole grains, as well as fruits and vegetables, preferably eaten raw. www.edibleorangecounty.com
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Winter A
GARDEN BY GINA MULLINS-COHEN
W
hat are succulents? Do you know or is it just a momentary thought - a question occasionally jumping in and out of your head when you pass by rows of these tiny potted plants in the garden store? How many different classifications and species of succulents are there? Are they related to Cactus? Are Cactus succulents or something else? What is an Agave? Are succulent plants hardy? Can they survive through winter? How do succulents acquire such distinct colors, such as the variety of blues, pinks and purples that you see in the garden store? I fell in love with succulents long ago. It was a long fall. These are questions I have asked myself as I stroll down the aisle at Plant Depot or Armstrong’s over the years. Since our Southern California winters are milder than most others in the country, and succulents do well in this climate, I decided to explore all the options of a suc12
culent garden - my winter garden. Now, with the assistance and high-level knowledge of the Information Architects and Editors at Britannica.com, let’s answer a few of those questions. Succulent: A succulent is any plant with thick fleshy tissues adapted to water storage. Some succulents (e.g., cacti) store water only in the stem and have no leaves or exceedingly small leaves, whereas others (e.g., agaves) store water primarily in the leaves. Most succulents have deep or broad root systems and are native to either deserts or regions that have a semiarid season. Succulent plants are found in more than 60 plant families, with members of Aizoaceae, Cactaceae, and Crassulaceae being dominantly succulent. A number of these are cultivated as ornamentals and houseplants, including Aloe, Echeveria, Kalanchoe and others. One common adaptation in many succulents is the timing of the opening of their stomata, which are small mouthlike structures on
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the surface of plant leaves and stems. Stomata allow for the uptake of carbon dioxide from the environment and the loss of water and oxygen to the environment. Unlike those of most plants, the stomata of many succulent plants close during the day and open at night. As a result, the loss of water (transpiration) during the hot dry daytime hours is minimized and carbon dioxide (CO2) uptake occurs in the dark. These succulent plants, therefore, exhibit a modified form of CO2 fixation and photosynthesis called crassulacean acid metabolism. So yes, curious reader, the Cacti is a succulent. Agaves are also succulents. There are over 10,000 types of succulents around the world. Often these plants are crossbred by nurseries introducing new cultivars at a prolific rate. My favorite succulents are classified as Echeveria. There are about 150 species of succulent plants in the stonecrop family (Crassulaceae). These succulents are native to areas spanning Argentina to Texas. Often these are called hen-and-chicks due to how new plantlets, or their offsets, develop in a cluster around the parent plant. The usually broad fleshy leaves have waxy, velvety or powdery surfaces and are often iridescent and sometimes red-edged when in bright sunlight. Echeverias are popular with collectors of succulent plants
for their compact symmetrical leaf rosettes and for the prominent stalked inflorescence (flower cluster), which usually rises high above the leaves. The smaller species, such as the wax rosette (Echeveria ×gilva), the pearl echeveria (E. elegans; also called Mexican snowball), and the plush plant (E. pulvinata), are beautiful planted in small pots or saucer gardens along with other succulent species. Larger echeverias, such as (E. gibbiflora), red echeveria (E. coccinea), and copper roses (E. multicaulis), are found in Mexican and in the southwestern areas of the United States. I also love the Aloe plant. Aloe, (genus Aloe), genus of more than 500 species of shrubby succulent plants in the family Asphodelaceae native to Africa, Madagascar, and the Arabian Peninsula. Several species are cultivated as ornamentals and houseplants and for their medicinal leaves. The majority of members from the Aloe genus have a rosette of leaves sprouting either at ground level or at the end of a stem. The leaves are usually fleshy and often have sharp toothed edges. Certain aloe species retain dense dead leaves around their stems to serve as insulation against the heat of wildfires. The tubular flowers range in variety of colors from shades of white and yellows to reds. Many species are pollinated by non-hovering birds, such as sunbirds, and the flower clusters of such species are supported by tall sturdy stalks upon which the birds can land. The seeds are produced in dry capsules. Most succulents cannot survive extreme cold, so if you happen to be reading this article in front of a cozy fire in a place like Duluth, between November and April, you will want to create your succulent garden inside – it will not disappoint. No matter where you are, you can experience the magic of a winter garden with succulents. Britannica, T. Editors of Encyclopedia (2020, January 23). succulent. Encyclopedia Britannica. https://www.britannica.com/plant/ succulent Britannica, T. Editors of Encyclopedia (2020, January 27). echeveria. Encyclopedia Britannica. https://www.britannica.com/plant/ Echeveria
Certain aloe species retain dense dead leaves around their stems to serve as insulation against the heat of wildfires.
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Temecula: CHOOSE YOUR OWN ADVENTURE BY BRIANNE COHEN
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veryone in Southern California knows Temecula as a wine country destination. Wine grapes have grown in the area for over 50 years and to date there are forty-seven wineries and tasting rooms. But there is also a wide selection of other activities to satisfy any traveler. Whether you’re coming from afar or you’re a SoCal local, there truly is something for everyone in Temecula.
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The freezing wintry morning air will greet you and wake you up, but once under the balloon, you will stay toasty by the constant burst of warm air coming from the flames that keep the balloon afloat.
Starting with a place to rest your head at night, South Coast Winery Resort & Spa is the gold standard in Temecula. Deluxe suites in the hotel tower and spacious villas overlooking the vineyards are both comfortable and well-appointed. South Coast Winery has a tasting room onsite, which makes it a perfect first (or last!) stop on your day of wine tasting. The GrapeSeed Spa on the property is the only fullservice spa in the area, boasting a saltwater pool, two whirlpools, private lockers, 22 treatment rooms, a spa dining menu, and full fitness center. Perhaps the most popular non-wine related Temecula activity is a sunrise ride in a hot air balloon. From vineyards to magnificent panoramic views, enjoy a spectacular morning soaring above Temecula Valley wine country. A ride with California Dreamin’ Balloons is a bucket list adventure. The freezing wintry morning air will greet you and wake you up, but once under the balloon, you will stay toasty by the constant burst of warm air coming from the flames that keep the balloon afloat. Motorcycle riding isn’t for everyone, but a sidecar can make it doable for those who are a bit nervous. Sidecar Tours is Southern California’s first and only tandem motorcycle sidecar experience. 18
Your professional driver rides the motorcycle with a tandem sidecar attached. Once you’re given helmets and blankets, you and a friend are whisked away on a motorcycle ride in a sidecar through wine country, touring through the vineyards and on the open road. Special packages also include winery visits throughout the day. What makes Temecula so great is that the wineries encourage you to stay there and make it comfortable for you. Many other California wine regions have local regulations against serving food and having other activities onsite at wineries. Not in Temecula! Numerous wineries offer great restaurants onsite, the ability to picnic, and even a luxurious pool experience at the Italian-inspired Bottaia Winery. A stunning property, Bottaia Winery is spectacular from start to finish. In addition to wine tasting, the pool at Bottaia can be an all-day affair in the hot summer months. Private cabine or chaise lounges can be rented for the day or a half-day. The property also boasts a cocktail bar, lounge side service, and a splash pad for the kiddos. And if you’re here, why not drink some wine! Favorite local tasting rooms include Robert Renzoni, for an authentic Italian wine tasting experience, where the focus is on Italian grape varieties. Carter Estate should be first on your list for the sparkling wine lover. In addition to still wines, Carter Estate produces a lineup of stunning traditional method sparklers. And circling back to the theme of adventure, motorcycle themed Doffo Winery is also a local favorite. Come for the wine, but stay for their MotoDoffo vintage motorcycle collection, consisting of more than one hundred motorcycles and scooters. Never a dull moment in Temecula wine country! -Brianne Cohen is a WSET Diploma certified sommelier, wine educator, judge, and writer based out of Los Angeles. She blogs at www.BrianneCohen.com
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Orange County Farmers’ Markets
ORANGE COUNTY
FARMERS’ MARKETS
ANAHEIM Downtown Center St. Promenade and Lemon St. Thursdays 11am – 4pm Kaiser Permanente Certified Farmers Market 3430 E. La Palma Friday 9am -2pm Kaiser Permanente Farmers’ Market Lakeview and Riverdale Fridays 10am – 2pm BREA Brea Blvd. and Birch St. Tuesdays 4pm – 8pm BUENA PARK Corner of La Palma and Stanton Sears Parking Lot Saturdays 9am – 2pm 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 9am – 1pm (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 9am – 1pm 20
FOOTHILL RANCH 26612 Towne Center Dr. Parking lot of Food Festival Thursday 3pm – 7pm FULLERTON 801 W. Valencia Dr. Wednesdays 8 am – 1:30 pm Wilshire & Pomona Thursdays Apr–Oct: 4pm – 8:3 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 Pier Plaza Main St. and Pacific Coast Hwy. (next to the pier) Fridays 1pm – 5pm (rain or shine)
The Great Park in Irvine Certified Farmers Market Marine Way off Sand Canyon Rd Sunday 10am – 2pm Kaiser Permanente Certified Farmers Market Sand Canyon Rd and Alton Parkway Wednesday 9am – 1pm
NEWPORT BEACH Newport Beach Certified Farmers Market Lido Marina Village Sunday 9am – 2pm OLD TOWNE ORANGE 145 S. Lemon St. Thursday 2pm – 6pm
Marine Way off Sand Canyon Sundays 10am – 2pm (rain or shine)
Orange Home Grown Certified Farmers Market 304 N. Cypress St. Saturday 9am – 1pm
LADERA RANCH Ladera Ranch Town Green 28801 Sienna Pkwy. Saturdays 8am – 1pm
ORANGE 1500 E. Village Way btw Katella and Lincoln on Tustin St. Thursdays 9am – 1pm (rain or shine)
LAGUNA HILLS
PLACENTIA Downtown at corner of Bradford and Santa Fe Ave. Saturdays 9am – 1 pm
THE GREAT PARK IN IRVINE
Laguna Hills Mall Parking Lot I-5 and El Toro Rd. Fridays 9am – 1pm (rain or shine) LAGUNA BEACH Lumberyard Parking Lot Next to City Hall Saturdays 8am – noon Jul–Aug: 8am – 11am (rain or shine) LAGUNA NIGUEL Plaza De La Paz Shopping Center Corner of La Paz and Pacific Park Sundays 9am – 1pm (rain or shine)
IRVINE Orange County Great Park Sand Canyon and marine Way Sundays 10am - 2pm
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
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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 1pm – 6pm TUSTIN Corner of El Camino Real and 3rd St. Wednesdays 9am – 1pm (rain or shine) YORBA LINDA Main St. and Imperial Hwy. Saturdays 9am – 1pm www.edibleorangecounty.com
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No. 71 / WINTER 2021
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Celebrating the Abundance of Local Foods, Season by Season
br ooklyn
telling the story of how the City eats anD DrinKs • no. 52 sPring 2018
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Bottling liQuiD Courage maKing sPiCeBush fiZZ BiointensiVe orCharDs Boom irish Bars’ fluiD iDentity a Brewery-fermentary-juiCery in one
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COLUMBUS THE STORY OF LOCAL FOOD
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M AU I • No 4 9 • S U M M E R • 2 0 1 9 E AT • G ROW • C O OK • C E L E B R AT E
'tis the season issue 4 | holiday 2020
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Goat Milk Soft SErvE ConSCiEntiouS CatErinG CatChinG thE BluES US $5.00
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Spring 2020 MARIN & WINE COUNTRY
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
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