A Member of Edible Communities
Winter Warm 2020 No. 35
Annual Travel Issue
Italy
Top Food Trends for 2020
In Season
A Poem for Winter
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Contents Winter Warm 2020
10 Features
In Each Issue
10
A FoodTour of Emilia Romagna
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poem: Rain at Night
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The 8 Hottest Food and Beverage Trends for 2020
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Editor’s Note
8
In Season
16
Fit Foodie
22
OC Farmers’ Markets
24
Our Advertisers
By Michele Jacobson
By Mareya Ibrahim
By Gina Mullins Cohen
By Gina Mullins Cohen
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Contents Winter Warm 2020
Recipes:
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By Michele Jacobson 13
Ragù alla Bolognese
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Vegan Ragù alla Bolognese
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Tortellini en brodo
Cover Photo: Alvaro German Vilela, Dreamstime.com
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Rain at Night by Helen Hoyt (August 1915)
(In central Italy the peasants put out the eyes of a captured quail so that its cries may attract the flocks of spring migrants into their nets.)
Are you awake? Do you hear the rain? How rushingly it strikes upon the ground, And on the roof, and the wet window-panel! Sometimes I feel it is a comfortable sound Making us feel how safe and snug we are:
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Closing us off in this dark, away from the dark outside.
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The rest of the world seems dim tonight, mysterious and far.
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Oh, there is no world left! Only darkness, darkness stretching wide
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And full of the blind rain’s immeasurable fall!
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How nothing must we seem unto this ancient thing! How nothing unto the earth - and we so small! Oh, wake, wake! - do you not feel my hands cling? On day it will be raining as it rains tonight; the same wind blowing: Raining and blowing on this house wherein we lie: but you and I -
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We shall not hear, we shall not ever know. O love, I had forgot that we must die. This poem is in the public domain
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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year
The Winter Rain The February rain will come this year, as it did last year, before the drought, and year before, year before, year ... as far back as I can remember. The rain was my first impression of California when I moved here, as a child, in the 1970s. Well, actually, my first visit to California, as a child, was to Disneyland, but when I moved to Southern California, it was in February and it was a full month of non-stop rain. I didn’t mind it for the first week or two, but then I felt cheated. Where was the sun that all the magazines, television ads and movies promised me? The winters I left behind in Utah were much more generous with the sun than the California February. Predictably it snowed, on and off, throughout February, in Utah. But the day after a storm, the sun would burn through the clouds and the fog and turn the fresh white landscape into a coverlet of glistening stars. The California rain kept coming. It rained every morning, every afternoon and every evening. The water swelled the drains in front of our house. Neighbor children tossed milk-carton boats into the swift street water, clapping and singing in their squishy-wet sneakers as the little red boxes tumbled from their reach down gutters and spillways far beyond their play and roam range. Of course, the sun eventually returned to California and I forgot that first February until the next year, when the rain returned. As time went on, I welcomed the winter rain. If February entered the year seeming unusually warm, I often longed for the rain. But it will come this year, this dear old friend and savior. It will come and quench the thirsty, dry earth. It will nourish the forests and clean the sky as all of Southern Californian prepares and dreams of Spring. This year when the winter rain comes down, and down again, remember to laugh a lot, 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 Judy Warfield Advertising Sales Manager jcwarfield1@gmail.com 619-820-1346 No part of this publication may be used without written permission from the publisher ©2019. 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
Winter Warm 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
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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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A FOOD TOUR OF
Emilia-Romagna BY MICHELE JACOBSON
L
ike a string of pearls across the verdant landscape of Emilia-Romagna lie the gastronomic gems of Parma, Modena, Reggio-Emilia, and Bologna. I was told the best food in Italy was here and I was not disappointed. The famed Italian cucina povera, which relies on meager ingredients to create spectacular results, is non-existent here. This is a wealthy region, rich in both its appetites and the arts. Bologna, the capital, ranks for highest quality of life in Italy, no small achievement in a land where la dolce vita is a national pastime. Emilia-Romagna is home to some of the worlds’ most famous foods, including Prosciutto di Parma ham, Parmigiano Reggiano cheese, and Aceto Balsamico di Modena, the iconic vinegar of Modena. These, and many other, products are regulated by Italian consortiums, which label them to ensure authenticity and quality. Methods and ingredients are strictly controlled; indeed, even the type of grass livestock eats is controlled for its milk or meat to be used as an ingredient. Understanding labels can help consumers appreciate Italian dedication to tradition, as well as the price of many products. Of the approximately 200 certified Italian products, more than 40 are produced in Emilia-Romagna. (see box) Parma Shops along the cobbled streets prominently display rosy Prosciutto di Parma and wheels of Parmigiano-Reggiano like souvenirs. Fanned out on a tagliere (cutting board), these can make a meal, but do not miss the Piatti della Tradizione (traditional dishes) that Parma does best, such Agnoli en brodo (ravioli in broth), and Tortelli d’erbetta. This fresh egg pasta is filled with breadcrumbs, chard, cheese and nutmeg, as per Parma tradition, a departure from the meat version served in Piacenza, an hour away. This variation demonstrates the hyper-regionality of
true Italian cuisine. Prosciutto di Parma PDO is widely regarded as one of the worlds’ best hams, and is recognized by the Parma crown on its label. It is simply produced from the hind leg of certain heritage pig breeds, with only a small amount of Mediterranean sea salt. Air-cured in the distinct clime of the Parma region, this meat is not brined or smoked, nor does it contain additives or other preservatives. Prosciutto di Parma cannot be compared with processed cold cuts, like those made in the United States. Other famed pork products from this region include Culatello di Zibello, made from the loin, and Spalla di San Secondo, from the shoulder. Strict guidelines must be followed to obtain PDO status. For example, Culatello di Zibello is aged in the bladder of a hog or cow. (Strange food fact, but true.) Parmigiano-Reggiano PDO is big business; annually, 18 percent of Italy’s milk is used to produce more than 3.6 million cheese wheels. It is made, in accordance with age-old tradition, from the unpasteurized morning milk of grass-fed cows, which is mixed with skimmed milk from the previous evening. The only other ingredient is Mediterranean sea salt. According to Italian law, production is limited to specific locales in Emilia-Romagna and Mantua, Lombardy. Parmigiano-Reggiano should not be confused with generic parmesan cheese which often masquerades as its equivalent, especially in the United States. Generic brands contain additives, such as non-dairy and anti-caking agents, and at least one brand has been brought to court for containing no parmigiana-type cheese at all. The authenticity of true ParmigianoReggiano PDO is indicated by markings on its rind, as regulated by the consortium. It is a A Food Tour of Emilia-Romagna singular joy to order a cocktail in Emilia-Romagna, and receive alongside a plate heaped with
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chiseled chunks of Parmigiano-Reggiano. Modena Due east from Parma is Modena, home to Prosciutto di Modena, Aceto Balsamico di Modena, and a host of distinctive stuffed pastas. The Modena name is on some of the worlds most famous foods. Prosciutto di Modena PDO is made with meat from certain pig breeds, then aged at specific altitudes, for a longer time than its counterpart in Parma. It is served raw, or crudo, as opposed to cooked, cotto, and can be recognized by the Pm fire-brand on its label. Modena is also where the iconic Aceto Balsamico di Modena is produced. Bittersweet and balanced, this renowned condiment can enhance salads, cheeses, meats and fruit. In fact, simply calling it vinegar is akin to describing Ragù as mere spaghetti sauce. As per ancient Roman methods, Aceto Balsamico is made from the fermented must (the juice and crushed seeds, stems and skin) of specific grapes, primarily the Trebbiano variety. Aged in wooden barrels for a minimum of 12 years for Aceto Balsamico Tradizionale di Modena Affinato PDO, to at least 25 for Aceto Balsamico Tradizionale di Modena Extra Vecchio PDO (extra old). There is also a PGI balsamic Invecchiato (aged) which abides by less-stringent regulations, requiring only 3 years of aging. Strict packaging requirement must be followed, assuring type and proof of origin. Balsamic Vinegar of Modena (BVM) is an inexpensive imitation of Traditional Balsamic
Vinegar (TBV). In Italy, acronyms count for a lot. Modena’s contribution to Italian pasta is the trilogy of tortelli, tortelloni and tortellini. The different names refer to decreasing sizes of this stuffed, half-moon shaped pasta. Tortellini (the smallest) is generally served en brodo, in broth, drizzled with Aceto Balsamico and sprinkled with Parmigiana Reggiano. Adventurous and acclaimed, three Michelin star Osteria Francescana can also be found in Modena. It has repeatedly been named one of the worlds’ best restaurants. While this is no small feat, remember this is Italy, and you also really can’t go wrong at the corner trattoria. Bologna Italy offers amazing sites from Matera to Milan, but if it’s the best food you seek, an Italian will steer you to Bologna. The historic capital of Emilia Romagna is both ancient and modern; a place where you wend your way down endless colonnaded sidewalks, amongst tables set for dining al fresco. Food is everywhere. The cuisine here is traditional; should you order Ragù Bolognese with spaghetti you may risk tussling with a butcher knife-wielding chef. (My husband repeatedly made this rookie mistake). Instead, the long ribbons of fresh egg pasta, tagliatelle, are perfect for holding the classic ragù, a hearty sauce of minced meat, soffrito and tomato sauce. It is the signature dish of Bologna, and there is no messing with perfection. Another specialty is Mortadella di Bologna, a distinctive sausage traditionally
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ground with a mortar, hence the name. Mortadella contains very specific ratios of meat and fat, as well as A Food Tour of EmiliaRomagna myrtle berries, black pepper, nutmeg, pistachios, and sometimes green olives. No comparison can be made between this delicacy and American bologna. Mortadella is an IGP product, so its origins are verified; it can be produced in all of Emilia Romagna. It’s no wonder that Bologna is called La Grassa, which literally means the fat. Don’t be put off by this moniker as it refers, not to fat content, but to the wide array and bounty of delicious food Bologna offers. I recently read that the flavors and aromas of traditional cuisine are deeply ingrained in the Italian psyche. This may account, in part, for the high standards for food the country takes as given. As an American, I am always overwhelmed by the fresh-
ness and quality of their hyperregional diet. Arriving for this trip on the cusp of artichoke and asparagus season, I often found these vegetables featured on a menu. However, when I tried to order them, I got a rueful shake of the head. Because they were slightly past prime, they could no longer be served. In America we expect the foods we want to eat, which are not always aligned with the seasonal bounty offered up by the Earth. What a difference this makes in a meal. ——————————— BOX Many Italian products have protected status. This is largely to combat the worldwide problem of food forgery. The U.S. is one of the worst offenders, especially when it comes to the sale of imitation Italian products. The EU’s food and wine certification system helps combat these misconceptions; production of specialty products are man-
RECIPE Ragù alla Bolognese (adapted from the Accademia Italiana della Cucina recipe)
This iconic meat sauce is traditionally served over fresh egg tagliatelle, which can be made from scratch or purchased fresh from a specialty store. Note: ground beef is never used in Italian ragù. While most recipes call for minced meat, it is traditional for a whole piece of beef to be hand chopped with a knife. The recommended cut is thin flank or skirt steak. INGREDIENTS 1 lb. fresh tagliatelle pasta 3/4 lb. minced beef 1/3 lb. unsmoked pancetta - finely minced (optional) 1 medium carrot finely chopped 1 medium stalk celery, finely chopped 1/2 cup finely chopped onion 1/4 cup Italian tomato paste 1/2 cup white wine (white is traditional, but some cooks prefer red) 3/4 cup whole milk Olive oil Salt and pepper, to taste
DIRECTIONS 1. In a heavy bottomed or cast iron pot, heat olive oil until shimmering. If using pancetta, gently fry pancetta until it starts to release its fat. Do not burn. 2. Add the chopped sofritto (carrots, celery and onion) and cook until onions are transparent, stirring occasionally. 3. Add beef and cook until lightly browned. 4. Add tomato paste and wine and mix well. 5. Gradually add milk, stirring until completely absorbed. 6. Season with salt and pepper, to taste. Cover and simmer for 3 to 4 hours. (If necessary, add more milk to maintain consistency.) 7. Serve over tagiatelle, cooked al dente. (A small amount of butter can be tossed into the pasta prior to adding the ragù.) 8. Pass Parmagiano-regggiano to grate.
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aged by Italian consortiums, and protected by law. Italian Food Certifications are: DOP or PDO - Denominazione di Origine Protetta, or Protected Designation of Origin. This strict label regulates both traditional production methods and packaging, as well as protecting origin. Example: Parmigiano Reggiano. IGP - Identificazione Geografica Protetta, or Protected Geographical Indication. This label links a product to a specific region, with at least one phase of production occurring there. Less stringent than DOP, but still a respected certification. Example: Mortadella Bologna. STG - Specialità Tradizionale Garantita, or Traditional Specialities Guaranteed. This certification ensures quality standards, as well as traditional production methods. Example: Pizza Napolitana. Italian Wine Certifications: DOGC - Denominazione di Origine Controllata e Garantita, or Controlled and Guaranteed Denomination
of Origin. This is the strictest wine certification; yield must undergo evaluation and tasting, with quantities capped. Example: Albana.di Romagna. A Food Tour of Emilia-Romagna DOC - Denominazione di Origine Controllata, or Controlled Denomination of Origin. More common and less stringent than DOCG, this label guarantees quality, authenticity, and origin. DOC wines can incorporate grape blends. Example: certain Lambruscos. IGT - Indicazione geografica tipica, or Typical Geographical Indication. Indication of geographical region; this label was created for Super Tuscan wine. Example: all varieties of Lambrusco in the Emilia-Romagna region are certified under the IGT label. VdT - Vino da Tavola, or - quite simply - table wine. Indicates everyday drinking wine, but does not guarantee high quality. No vintage information is allowed on this label.
RECIPE Vegan Ragù alla Bolognese While untraditional, the omission of meat and inclusion of mushrooms can provide the savory flavor that defines a great ragù. Mushrooms, like meat, contain high levels of the amino acid, glutamate, which give this dish its’ umami mouthfeel. Since porcini mushrooms are an acceptable inclusion to the traditional meat recipe by the Accademia Italiana della Cucina, this recipe stays true to the spirit of Italian cuisine. INGREDIENTS 12 oz. mixed mushrooms, mainly porcini, coarsely chopped 1/3 oz. dried porcini mushrooms, soaked in 1/4 cup boiling water 1 medium carrot, finely chopped 1 medium stalk celery, finely chopped 1/2 cup finely chopped onion 6 oz. Italian tomato paste Emilia Romagna Recipes 1/2 cup white wine (white is most traditional, although some people prefer red) 1/2 cup non-dairy milk, I.e.almond or soy (unflavored only) Olive oil Salt and pepper, to taste
DIRECTIONS 1 - In a heavy bottomed pot, heat a small amount of olive oil until shimmering. 2 - Add the chopped sofritto (carrots, celery and onion) and cook on medium-low heat until onions are transparent, about ten minutes, stirring frequently. Stir in the fresh mushrooms and continue cooking until he vegetables are cooked down and the mushrooms have released their juices. 3 - Drain the reconstituted porcini mushrooms, reserving liquid. Finely chop mushrooms, and add to the pot. Stir. 4 - Add tomato paste, porcini liquid and wine. 5 - When all is incorporated, gradually add milk substitute, stirring until completely absorbed. 6 - Season with salt and pepper, to taste. Cover and simmer for 1 to 2 hours. 7 - Serve over tagiatelle, cooked al dente. 8 - If desired, nutritional yeast sprinkled on top can take the place of parmigiano.
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RECIPE Tortellini en brodo This is the ultimate Italian comfort food, traditionally served at Christmas. There are many variations of tortellini en brodo, for both the pasta filling and the broth it is served in. Most traditional recipes call for a mixed-meat tortellini in capon or beef broth. Delicious vegetarian tortellini en brodo can also be made with cheese-stuffed tortellini in vegetable broth. Hand-making stuffed pasta is arduous work. Even in Italy, freshlymade tortellini is usually purchased at a pasta fresca (fresh pasta) establishment. Test out some varieties, and choose your favorite to serve in the broth. Fun food fact: according to Medieval rumor, the shape of tortellini portrays a woman’s naval! Chicken Broth Traditional brodo di cappone is made with a capon (young rooster), which contains more fat than a regular, chicken Broth ingredients: 1 capon, cut in pieces Meat bones, optional 2 carrots, cut into large chunks 2 celery stalks, cut into large chunks (leaves intact) 1 large onion, quartered 2 cloves garlic, peeled 4 quarts water Salt and pepper, to taste Fresh meat tortellini Parmigiano-reggiano cheese, for grating Balsamic vinegar, for drizzling (optional) DIRECTIONS 1. Combine all broth ingredients in a large stock pot and set over medium-high heat. When the liquid comes to a boil, lower the light and allow to simmer, partially covered. Maintain simmer for duration of the cooking time, 1-2 hours. Periodically skim the broth. When done, remove meat, bones and vegetables and transfer to containers, then refrigerate. When the fat rises to the top and hardens, skim it off and discard. 2. Cook tortellini according to directions. Do not overcook. 3. Laden a serving of pasta into a bowl, and top with reheated broth.
4. Grate cheese on top and drizzle with Balsamico, if desired. Brodo di verdure - Vegetable Broth In an Italian kitchen, this broth is made from vegetable scraps: onions, carrots, zucchini, celery; anything that may have been used for cooking, except tomatoes. Use this approach, or start with whole vegetables. This is a basic recipe, you can add additional vegetables, as desired. Broth ingredients: 2 carrots, cut into large chunks 2 celery stalks, cut into large chunks (leaves intact) 1 large onion, quartered 2 cloves of garlic, peeled 4 quarts water Salt and pepper, to taste Fresh cheese tortellini Parmigiano-reggiano cheese, for grating Balsamic vinegar, for drizzling (optional) DIRECTIONS 1. Combine all ingredients in a large stock pot and bring to a boil. As soon as it boils, turn the heat down and allow to simmer, partially covered. Maintain simmer for duration of the cooking time, about 1 hour. Remove vegetables and season to taste. 2. Cook cheese tortellini according to directions. Do not overcook. 3. Laden a serving of pasta into a bowl, and top with reheated broth. 4. 4 - Grate cheese on top and drizzle with Balsamico, if desired.
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The Fit Foodie
Mareya Ibrahim is The Fit Foodie, a TV chef, holistic nutrition coach, author and award-winning entrepreneur and inventor. She is the author of “Eat Like You Give a Fork,” and a signature chef to the NY Times bestseller “The Daniel Plan: 40 Days to a Healthier Life”. Mareya is the host of “Recipes For Your Best Life” Podcast and is a frequent guest on national cooking shows. Connect with Mareya at mareyaibrahim.com.
THE 8 HOTTEST HEALTHY FOOD & BEVERAGE TRENDS FOR 2020 BY THE FIT FOODIE MAREYA IBRAHIM
G
ive peas a chance, color me purple and allergen-free is the way to be. The Hottest 8 Healthy Food & Beverage Trends for 2020 are here, and in the year of perfect vision, the “plant-based effect” is growing like wildfire, and everyone wants a bite. Who will get a piece of multi-billion-dollar action? You, if you stay true to the core mission – helping the health of humans and the planet. Eaters, beware. As a word of caution, don’t fall for just any label claiming to be “plantbased” – know the ingredients behind it. Every meat and dairy category is out to capitalize on what I’m calling the “plant-based effect.” This means customers and super fans (like you) will need to get savvy about what they’re biting and sipping on every day. Question the source of soy, understand the language of labelese – because even if it’s natural or organic, it doesn’t
mean it’s good for you – and ask ‘where’s the health’ before you bite. To sum it up: a whole lot of plant-love, served up in a health-conscious way. 8 on its side is the infinity sign, and I’m predicting these trends are here to stay.
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The Buzz is Manuka
Used in beauty products across categories and as a home remedy for thousands of years, the topical benefits of this ’nectar of the Gods’ are vast. Legend has it that Cleopatra bathed in honey, along with milk. As an edible, the bee-knitted sweetener is normally just relegated to that – sweetening. But all that is about to change.
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Manuka is the ‘it’ honey, harvested from the Manuka bush which grows primarily in New Zealand. While the jury is still out on whether it’s truly more beneficial than raw, unpasteurized honey, it is certainly a potent anti-inflammatory, praised for its anti-cancer properties. Manuka’s luxury price tag and influencer fan base makes it an enticing addition to drinks, a sparingly-used replacement for syrup (warning: it’s thick) or taken by the spoonful as a food-based supplement (think juice bar add-on). A drizzle or drop may just make the difference in creating marketing buzz around your product.
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Allergen-FREE? Way to Be!
Paleo, organic, gluten-free, dairy-free – these are all labels we’re now used to seeing on packages as brands get on board with those respective bandwagons. Moms – who make over 70% of the food-purchasing decisions – are all about protecting their flock. According to the Asthma and Allergy Foundation of America, children have food allergies more often than adults – and it costs the US over $25 billion annually. That’s not even including the devastating effects of hyper allergic reactions, which can be deadly. The ‘trigger’ allergens are milk, soy, eggs, wheat, peanuts, tree nuts, fish, and shellfish. Any product or menu item that excludes these categories can easily be labeled an ‘allergen-free’ haven. Some food trends that fit neatly in this category include OAT MILK, GRAIN-FREE PASTA, PLANT-PROTEINS (see trend #3), SUNFLOWER BUTTER, SEEDS (flax, chia, hemp, sacha inchi, watermelon seed), GLUTEN-FREE GRAINS (quinoa, sorghum, amaranth, etc.), and VEGGIE NOODLES.
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Air-Fried Everything
“I’ll have it French, hold the fry.” Imagine how liberated people feel, now that they can have all the crunching without the guilt! A definite Insta-worthy trend watch for it in food service as restaurants search for more healthy options without the grease splatter – including better-for-you donuts and chicken tenders. That’s why (step aside InstantPot), air fryers will be the musthave appliance of the year. Along with air-fried everything, look for some creative sidedish options using different types of fruits and veggies, like sweet potato (see trend #8), taro, green beans, parsnips, chickpeas, and apple slices.
According to the Asthma and Allergy Foundation of America, children have food allergies more often than adults – and it costs the US over $25 billion annually. That’s not even including the devastating effects of hyper allergic reactions, which can be deadly.
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The Fit Foodie
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Give Peas a Chance
Just one of these mighty tiny greens got under the Princess’s skin… but peas are no longer the lowly subjects of the plate. Full of phytonutrients, protein, and Omega 3’s, this nonstarchy veggie is taking over the plant-based world. The prevalence of peas as a plant-based protein will continue to lead the way as consumers demand cleaner, safer, non-GMO, and non-soy options that are also allergen-free. Global pea protein sales were estimated around $73 million in 2016 and are forecasted to quadruple by 2025 (according to Grand View Research). You’ll also find them in drinks, plant-burgers and meats, gravy options, and waffles. See them shine in whole form as a snack, as well as gracing the plates of neighborhood restaurants and 3 Michelin star establishments alike.
A quest for healthier, non-fried options paves the way for sophisticated snacks, cereals, and finger foods that use a variety of whole grains and are rich in protein, fiber, magnesium, iron, and potassium (and relatively low-calorie).
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Puffed Up
Just add air. These puffs aren’t your 80’s variety cheese doodles coated in fluorescent dust. A quest for healthier, non-fried options paves the way for sophisticated snacks, cereals, and finger foods that use a variety of whole grains and are rich in protein, fiber, magnesium, iron, and potassium (and relatively low-calorie). Look for extruded and puffed foods made with gluten-free grains like millet, sorghum, rice, and quinoa in items like cereals, snacks, and large cracker-like bread substitutes for avocado toast (that trend is not going anywhere). You’ll also see veggieforward snacks as a way to get kids eating healthier, featuring kale, broccoli, and spinach, and loaded up with nutrient-dense add-ons like flax, chia, and hemp. These options are both fun and diverse in flavor profiles, featuring Indian, Spanish, Moroccan, and Mediterranean-inspired spices to please adult palates, too.
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ACBD
CBD lattes and Frappuccinos at Starbucks? Maybe not yet, but some independent cafes have already started serving up the hemp-spiked drinks and menu items. In 2020, be prepared for the full-blown CBD takeover in restaurants and spas, cafes and grocery/ convenience stores. While busiwww.edibleorangecounty.com
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The Fit Foodie
Nigella Sativa is hock-full of the powerful cancer-fighting antioxidant thymoquinone and is also proven to help with around 100 other conditions based on real scientific data.
ness is booming – CBD sales in the U.S. are projected to hit as high as $22 Billion by 2022, up from $262Million in 2016 (according to Brightfield Group) – there’s still a lot of confusion overdosing, state laws, and labeling. CBD is still wandering the wild west. Soon, however, you’ll find CBD-infused products up and down the aisles, in everything from snacks to beverages, coffee to chocolate. Watch that scene unfold before your eyes in what’s considered one of the most exciting new food and beverage categories in decades.
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The ‘It’ Antioxidant: Black Seed (Black Cumin, Black Caraway)
Tomb Raiders’ Treasure Thank the tomb raiders for this discovery! Buried among the treasures of King Tut, Nigella Sativa (often referred to as Black Seed, Black Cumin, or Black Caraway) is the life-extending secret of the pharaohs. Nicknamed the ‘blessed’ seed in Arabic, science proves it to be quite the little miracle. Nigella Sativa is hock-full of the powerful cancer-fighting antioxidant thymoquinone and is also proven to help with around 100 other conditions based on real scientific data.
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Full of anthocyanins with potent anti-inflammatory, antimicrobial, anti-cancer, and anti-obesity effects (according to the National Institute of Health) sweet potatoes and yams are largely interchangeable in their usage. Sales of black seed oil increased 202.5 percent from 2016 to 2017, according to a 2018 report from American Botanical Council. Watch the whole seed show up in spice blends, snacks, baked goods, and other “seedy” places, while the oil finds its way into dressings, sauces, and soups. While celery was the ‘tidal wave trend’ of the 2019 with a sales increase of almost 500% and sold-out shelves thanks to popularity around celery juice, celery root, its cousin, is making headway in 2020 with a 20% increase in sales this year according to Robert Schueller of Melissa’s Produce.
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The ‘It’ Veggie: Purple Yams/ Purple Sweet Potatoes
The Color Purple You can thank Instagrammers for this trend. The opulence of the purple veggie (a.k.a. UBE, Okinawan sweet potato, and other varieties) makes for a stunning picture, and that regal color is just sheer magic when it comes to health. Full of anthocyanins with potent anti-inflammatory, antimicrobial, anti-cancer, and anti-obesity effects (according to the National Institute of Health) sweet potatoes and yams are largely interchangeable in their usage. Available in dehydrated powder and whole veggie form, you’ll soon see them show up in everything from smoothies to soft-serve, baked goods to mashed potatoes, chips to granola. Want to win over the millennials? Add Ube Sweet Potato Toast and Smoothie Bowls to your menu! Runner Up: While celery was the ‘tidal wave trend’ of 2019 with a sales increase of almost 500% and sold-out shelves thanks to the popularity of celery juice, celery root, it’s cousin, is making head-
way in 2020 with a 20% increase in sales this year according to Robert Schueller of Melissa’s Produce. – Mareya Ibrahim, The Fit Foodie, is a celebrity health expert, chef and entrepreneur. She is the author of the #1 new release, Eat Like You Give a Fork: The Real Dish on Eating to Thrive, and is the signature chef for the million-copy bestseller, The Daniel Plan. She is the inventor of the patented eatCleaner line of food safety and shelf life extension products and is the winner of the Senator’s “Making a Difference in Health” award. She is also the host of the podcast, Recipes for Your Best Life, on Apple podcasts and Spotify. This is here 8th annual Food & Beverage Trends Report and helps to shape the industry with over 80 million impressions annually. For more information, past trend reports or to connect with Mareya, click HERE or visit www.mareyaibrahim.com.
www.edibleorangecounty.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
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
OUR ADVERTISERS CREATIVE BY DESIGN (P. 3) 951.226.5617 creativebydesign.net Our creative professionals have over 45 years of hands on experience on the client and agency side. Our knowledge of marketing & design from both sides of the desk, allows us to know what is a fad, what works and what will work for the client and not just us. Our integrated approach incorporates strategy, planning, creative and media to determine what will work for you, we then develop a plan to meet your goals, be they short or long term. Let our years of experience and holistic approach help guide you and your business to get the results you are looking for from your advertising and marketing efforts. EAT CLEANER (Inside Front Cover, P. 1 & P. 7) Info@eatcleaner.com www.eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the award-winning line of all natural food wash a + wipes that remove wax, pesticide, residue and bacteria that can cause food borne illness. EAT CLEANER is an Orange County-based company.
FARM FRESH TO YOU (P.5) www.FarmFreshtoYou.com 1-800-796-8009 contactus@farmfreshtoyou.com The Barsotti-Barnes family encourages people to eat healthy, organic food and by believing in a better agricultural system for all. Farm Fresh to You delivers the finest fresh, organic products directly to your door, straight from the family farm. The hope of those at Farm Fresh to You is that the price Americans pay for food will someday reflect the real cost of producing it: the stewardship required to make sure that the land will remain fertile and productive, the health and benefits necessary to maintain an active labor force, a strong rural community, and a profit margin that will provide the incentive for people like us to spend every waking moment producing food and fiber for the rest. KUTT’N KINGS (BACK COVER) 951.208.3057 kuttnkings.com Kutt’n Kings is a Gentleman’s Barbershop located in the historic Grand Circle of Corona. Come in for a traditional hot towel shave and experience the difference of private, personal service. A single-chair shop offering fades, tapers and combovers as well as beard service and special cuts or designs. The owner and sole proprietor, Leo Mabon, has been cutting hair for over 35 years and takes pride in offering topnotch service to every client. At Kutt’n Kings, it’s not just a haircut, it’s an experience. Book appointments online at kuttnkings.com.
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www.edibleorangecounty.com
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