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In Our November/December 2016 Issue

Last Updated November 01, 2016
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Edible San Diego November/December 2016 Issue

Letter From the Publishers


Being Grateful


It seems especially appropriate —and not at all a cliché given the especially contentious election goings on—to stop and smell the roses this fall. We who live in San Diego County, like most of our readers, have much to be thankful for. Here’s some things we’re grateful for every day.

Farmers. One tenth of San Diego County’s 4,200 square miles is devoted to agriculture. It has 5,732 farms, more than any county in the nation. We have 363 registered organic growers (and many more small farms growing fruits and vegetables sustainably but without formal organic certification). The total value of ag production in SD County is nearly $2 billion. More than half of that comes from the nursery and cut flower market, but the rest comes from fruits and nuts, vegetables, livestock and poultry products, field crops, timber and bees.

Local produce year round. With so many small farm produce growers and the long growing season, a wide variety of fresh local produce is available year round. The top ten organic crops are avocados, lemons, valencia oranges, herbs & spices, navel oranges, tangerines, tangelos, tomatoes and blueberries. Winter squash, brassicas, kale, chard and many root vegetables are available now or on their way.

Farmers’ markets and CSAs. Again, because of our ideal climate and long growing season, we are rich in neighborhood farmers’ markets and subscription produce services. Around 50 farmers’ markets convene once a week from Imperial Beach and Otay Ranch to the south, to Oceanside and Valley Center to the north. The weekend markets are the largest, but even the smallest have at least one farmer. Many are now selling locally raised meats. Check our website for directories for both farmers’ markets, and CSAs. Let us know if we missed any. Our directory listings are free and we keep them up to date.

The ocean: As important to our climate as our latitude, you can also thank the ocean for making San Diego a beautiful place to live and a popular tourist destination. What many overlook, even long-time San Diegans, is that we have a wealth of local fish that are exquisitely fresh, delicious and relatively inexpensive compared to the Chilean sea bass, imported salmon, halibut and king crab, etc., so often seen on restaurant menus. Ask your fishmonger to recommend something locally caught, or head down to the Tuna Harbor Dockside Market on Saturday mornings to buy it at great prices from the fishermen who caught it.

-Riley Davenport and John Vawter, Publishers

Tim Kolanko: Cultivating the Future in Culinary Culture

Blue Bridge Executive Chef Tim Kolanko and Chef de Cuisine Colin Murray
If you live, and eat, in San Diego, you probably know that Liberty Public Market (LPM) in Point Loma has an alluring array of artisan foods ranging from brawny lobster rolls to delicate farm-fresh...

Fall Squash, Apple, Potato & Comte Cheese Gratin

Fall Squash, Apple, Potato & Comte Cheese Gratin
“The apples and squash help keep this dish from getting too heavy as opposed to traditional potato dishes.”

Apple Cider-Braised Sweet Potatoes with Calvados Prunes and Hazelnuts

Apple Cider-Braised Sweet Potatoes with Calvados Prunes and Hazelnuts recipe
“These cider-braised sweet potatoes are the perfect balance between sweet and sour.”

Delanie Koken - Celebrating Women in the SD Beer Industry

San Diego Beer Industry Delanie Koken
Delanie Koken wants you to know that there are women in the beer industry—and they should be taken seriously.

Making Mole with Cueva Bar Chef Oz Blackaller

mole poblano
Chef Oz Blackaller’s Cueva Bar in University Heights serves one of my favorite dishes in San Diego, his Torta Azteca—chicken layered between corn tortillas and slathered with what really makes the...

Mole Poblano

Torta Azteca with mole poblano
Set aside several hours to complete all the various components of Oz’s mole the first time. After a couple of batches, you will get the hang of how to cook the various ingredients at the same time....

Soundbite - A Sensory Dining Experience

Chef Nick Brune of Eco Caters
Being conscientious about food—sourcing and seasonality—and how this impacts our community is important when considering sustainable choices. However, another important aspect of our experience...

A San Diego Slow Wedding

Wedding ceremony at Suzie’s Farm
Melissa Strukel started planning events because she was motivated to help reduce the waste they generate, which led her to open Pow Wow Design Studio, offering unique space and event planning services...

Julie Darling’s Just Call Us Volunteers

Julie Darling
In a season full of abundance, it’s important to remember that collaborating to make a true difference is one of the finest reasons to celebrate. The decade old San Diego-based organization Just...

Don't Drop the Beet

beets
As one of our most whimsical American authors noted, there is undoubtedly a mystery and stark individuality to the beet. It’s outer appearance is pure dichotomy, with a hirsute outdoorsman-like...

The Bread Barn: Carrying on an Artisanal Tradition

fresh bread in a basket
In the early 1990s European-trained bakers brought their baking savvy, recipes and bread starter to Escondido and opened San Diego Artisan Bakery south of town. And while the business has changed...

Gift Guide

gifts
Check out Edible San Diego's comprehensive gift guide to find the perfect gift this holiday season.

Apple Pavola with Spiced Crème Anglaise

Apple Pavola with Spiced Crème Anglaise
This Apple Pavola with Spiced Crème Anglaise recipe is sweet and creamy, bursting with warm apples on pavlova and topped with custard.

Grow It: Fall Planting Tips

fall vegetables
Use these gardening tips to start your own fall garden.
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