A Sustainable Kitchen brings people together to learn, share, innovate and discuss sustainable strategies for everyday life. Welcome to the table!

Friday, September 28, 2012

Avoid Carmageddon ! Volunteer at a School Near You This Saturday

Did You Pick Your School For The Green Apple Day of Service?


Visit mygreenapple.org to find a project near you or sign up for either of these projects !

Environmental Charter High School: Green Apple Day of Service Project Kick-Off and Work Day (Help Us Out)
9am - 12pm Service Work Day 10am Press Conference and Kick Off presentation   
Environmental Charter High School with USGBC-LA will Kick-Off the National Green Apple Day of Service. 

Campus work activities, green demonstrations from composting to bike repair plus a plant sale will bring the community together and show our commitment to healthy spaces for all our children.   ECHS is excited to announce their partnership with the World Is Just A Book Away, USGBC-LA, and ANEW. The first of fifteen school libraries that the group is facilitating in Chihuahua, Mexico was just dedicated on September 21st. ECHS hopes to serve as a role model for that school and its students in Mexico as they grow their libraries and green spaces. A press conference, campus presentations and activities will demonstrate our community coming together to be of service.     

Featuring:   Worm Composting demos    Bike-powered cistern pump for watering gardens   Bike shop - bike repairs   Student and Volunteer Workday - planting, pruning, watering, green beautification   Mural painting and bench painting   Paper-making demos and workshop
93rd St Elementary School Garden Project
(Take It Outside)
Please join the USGBC-LA Chapter Green Schools Committee and The Kitchen Community in building a wonderful instructional Learning Garden for the kids of 93rd Street Elementary School.  Volunteers will install raised beds and fill them with soil and plants.

Thursday, September 27, 2012

Top Fish Competition Update

What makes this Green Ceviche? 
Obvious answer: the ingredients are green in color... avocados, limes, olives, tomatillos, jalapenos, 
Not obvious answer: they are all locally grown and organic

Last Sunday I had the pleasure of preparing my Green Ceviche recipe for a distinguished panel of judges at Primal Alchemy's Kitchen in Long Beach. It was my first time cooking outside my own kitchen or competing with other home cooks. As I reflect on it, I'm thinking about how these three points can apply to life outside the kitchen.

Start With the Best Ingredients
A trip to the Alamitos Marina Market in Long Beach (which is much larger than I expected) features all organic fruits and veggies being grown from Fillmore to Riverside and around Orange County. It's not easy to navigate a new market but there are some old friends selling there too like Maggie's Farms (thanks for the cilantro). Green Ceviche ingredients to serve six cost less than $20 and there are a lot of jalapenos and tomatillos left over for next time.

Get In The Zone And Then Step Out Of It
Here's Nikol preparing her Mediterranean Stuffed Squid 
Being in a new kitchen is difficult enough so make something you KNOW how to make. A competition is not the time to test out a new recipe...or is it? This Green Ceviche dish is tried and true. I make it every couple of weeks during the summer so I don't need a recipe or notes. And when you have 90 minutes to make it you can take your time to use those knife skills and taste as you go.  When the market doesn't have tortillas you can't really make chips so then it's time to step out of your comfort zone and make pita chips for the first time.

Enjoy The Experience
The Top Fish Contestants & Chef Paul Sneaking In The Pic
I met some great people, tried some inventive sustainable seafood dishes, and won tickets to the Aquarium of the Pacific and Seafare along the way.

Tuesday, September 25, 2012

ask/A.S.K.: What is SEE-LA?

Answer: Sustainable Economic Enterprises Of 
Los Angeles (SEE-LA)

SEE-LA is the organization behind the iconic Hollywood Farmers Market as well as six others. The farmers markets are only a part of their expansive mission to develop, support and operate community food distribution projects and to support sustainable food choices and food systems, agricultural species diversity, and environmental conservation.

Farmers Market Report: Hollywood Farmers Market

When: Every Sunday year round 8am-1pm rain or shine
Where: The intersections of Ivar and Selma Avenues

This is the first Farmers Market Report for Fall. 
How do we know it's Fall in Southern California?

We start to see our winter citrus replace the stone fruit.

The Hollywood Farmers Market has a vast and beautiful selection of farm fresh produce as one might expect, but we thought it would be fun to focus on some of the specialty items...

Like mushrooms! An amazing selection at the LA FungHI booth, www.LAFungHI.com.

How about this for some edible Fall color?

Maybe Grassfed Bison with a wild mushroom sauce?

Flowers are always a great addition to a farmers market. Silver Lake Farms, www.silverlakefarms.com is about so much more than flowers, like organic urban farming, CSA's and...


A chef's fantasy of beautiful baby greens are available. Imagine some of the radish on top of that wild mushroom sauce.

Fresh seafood is also available.

And they are not kidding about fresh at Seafood Fever from Santa Barbara.

How cool is this? Who knew Hollywood had a 4-H? We do now.

Friday, September 21, 2012




Thursday, September 20, 2012

October 6th Demo Recipe: Chili Infused Honey

RSVP here if you want to come and see the demo of this recipe and join Alex roasting peppers LIVE in Culver City !

Mild flavored honey
Dried chili of your choice (we will be using chipotle chilies for their smoky flavor)
You will need at least 2 whole chilies per 8 oz. of honey.

Warm honey in its original container in a water bath in a heavy bottom sauce pan so it is easy to pour.
Put the honey and chilies in a heatproof  glass measuring cup or beaker. Return honey and chilies to the water bath and bring temperature to just under 180 degrees. Do not at any time let the temperature exceed 180 degrees. Warm the honey and chilies in the water bath for at least 20 minutes. Put two of the chilies into each sterilized jar and pour the honey over them. Let cool.
Store infused honey at room temperature.

Farmers Market Report: Irvine Ranch

From Orange County Correspondent, Lisa Isselnane (my fabulous mom)

The Irvine Ranch Farmers Market is held every Tuesday at 9am-1pm (rain or shine). 

It is located at the Historic Park at Irvine Ranch. This is an Orange County Farm Bureau Certified Farmers Market. 

The O.C. Farm Bureau is a non-profit organization supported by 4,000 local contributing members. Every farmer who sells is inspected by the O.C. Agricultural Commissioner so that you have an assurance that the food sold at the market is in fact locally grown.

You can definitely find locally grown produce at the Farmers Market in Irvine. In addition to fresh fruit and vegetables you will also find salsa, chips, bread, cake, tamales and nuts. My favorite specialties included the Organic Honey, Organic Eggs, and Heirloom Beefsteak Tomatoes. There were oranges, pumpkins, cucumbers and lots of chard and kale. 

You can make this one stop at the Irvine Farmer's Market and buy everything you need there to make an excellent organic breakfast, lunch or dinner at home. Sampling is encouraged and the prices were reasonable.

The ambiance is unique and reminiscent of the old Orange County before all of the orange trees were chopped down. I remember driving through orchard after orchard of orange trees. The orange blossom smell filled the air and I loved rolling my car windows down in order to breathe in as much of that sweet citrus perfume as possible. Unfortunately, those days are now just a memory. However, there is a mini collection of orange and lime trees at the entrance to the site with some enormous eucalyptus and avocado trees growing behind the Library.

Tuesday, September 18, 2012

Is That A Penguin ?


Meet Newsome, the adorable ambassador for the Aquarium Of The Pacific, Long Beach
On September 13, 2012 we had the pleasure of participating in a press event with the Aquarium, Seafood For The Future, Saatchi & Saatchi, and the Surfrider Foundation. Newsome was there to greet all the press. We helped feed them....sustainably, of course.
The event was to introduce two new exhibits at the Aquarium, the very beautiful Ocean Armor (click this link for photos and more information) sponsored by the Surfrider Foundation and commissioned by Saatchi & Saatchi, and Oceans Motion, the new show in the Aquarium's Science Center. If you are planning to be in the Long Beach area, we highly recommend a stop at the Aquarium to see both.

Working with Seafood For The Future and one of their partners American Tuna, we made and served bruschetta.



- 6 oz. America Tuna albacore, drained

-1/4 cup finely diced sweet red onion

-1/3 cup diced fire-roasted piquillo  peppers (sweet red pepper can be substituted)

-1/3 cup diced fire-roasted Anahiem chili

- 4 T. good quality extra virgin olive oil

-2 T. fresh lemon juice

-1 tsp. fresh lemon zest

1/8 tsp. fresh ground black pepper

- salt to taste

-1/2 cup chopped wild arugula

- 3/8 -1/2 inch thick slices of crusty baguette, brushed with olive oil and toasted until golden brown

In a bowl, gently mix the first ten ingredients until well combined but flakes of tuna are visible.
Place mounded spoonfuls of the tuna mixture on the prepared baguette slices and serve.

(Note: At our next event on Saturday, October 6, Alex Weiser will be fire-roasting chilies)

Wednesday, September 12, 2012

Farmers Market Report: Claremont Farmers and Artisans Market

From Contributing Editor, Stephanie Georgieff

Sundays in Claremont California from 8 am to 1 pm, just off the 10 Freeway east of the 57, on the corner of Indian Hill and Second Street.

A weekend Metrolink Pass for $10.00 is a perfect way to get to this Market, the Claremont station is about a half mile from the Market. It is a great way to spend a Sunday, and worth the effort.

www.claremontforum.org www.sustainableclaremont.org

Voted the Best Farmers Market in the Inland Empire by the 2012 Los Angeles Times
Reader ‘s Choice Award, this market certainly deserves the accolades. 

Neff Ranch was one of the more unique offerings of the market, offering Valencia
oranges from some of the last remaining groves in Orange County. Depending on the
season, Neff provides Tangerines, Meyer Lemons, Valencia’s, Navels and Avocados.
Their booth also has delicious fresh squeezed orange and apple juice. The groves are
sustainably maintained and in the process of receiving Organic Certification.

I also enjoyed some Farmers Blend Organic Olive Oil from Paso Gold Olive Oil Farm
in Paso Robles. Olive Farmer Michael O’Brien was on hand to answer questions about his farm and pressing techniques. He showed pictures of his high intensity olive
groves and where he presses and bottles his oil. I informed him that since I read
Extra Virginity the Sublime and Scandalous World of Olive Oil I cannot purchase
anything but California Olive Oil. He said he gets at least four customers per day
referencing this book, but has yet to read it. After tasting both of the blends he had to
taste, I felt “gold” was the best name for this fragrant liquid.

Farmers from Orange, Riverside, Fresno and San Bernardino County fill the stalls with everything from Honey, to Olive Oil, Grass Fed Beef and Certified Organic Produce. The Market also offers fresh flowers, baked goods, seasonings and some prepared food items
such as Middle Eastern foods. The community in Claremont is very invested in sustainability, and initiated Sustainable Claremont (SC) in 2008. SC is a network of
initiatives and members dedicated to creating environmental, economic and social
sustainability in this delightful college town. One of the action groups in Sustainable
Claremont is focused on food issues, encouraging citizens to eat organic, eat local,
and eat less processed foods. Meeting these goals is easy because long before the
formation of SC, another civic organization, the Claremont Forum, helped to found
the Farmers Market in the city. Since 1996, the Forum has sponsored the Farmers
and Artisan Market as a way to engage the local community in healthy eating
habits and supporting local farms and businesses. The hours of the market are
perfect for enjoying a Sunday Brunch before or after shopping, at one of the many
independently owned artisan restaurants, and the nearby parks are full of big shade
trees for picnics.

ask/A.S.K. Topic: CSA vs Local Farm Box

Question: What is the difference between a CSA and a local Farm Box?
Answer from Kali Wnuck, SavRaw Local Farm Box

A CSA, community supported agriculture, is when you become a shareholder to a farm and pay for the season directly to the farm. Some farms have a more flexible system set up where you can pay by the week. Usually these boxes are picked up at a farmer’s market, the farm, or they have other convenient locations set up. Often, their CSA members are their top priority so if they are low in volume in a certain special veggie, their CSA members are the first to get it. With the increase in interest of joining a CSA, some farms are not only expanding their variety, but also connecting with other farms they trust in order to increase the variety in their boxes.

Similar to a CSA, a farm box supports local farms and you get a bundle of delicious fruits and vegetables. A farm box has produce that is sourced from multiple farms for more variety yet the farm does not run the program itself. There’s also a flexible ordering system where you can usually pay by the week with a recurring subscription and can cancel or place holds on vacation weeks. It helps the farms that don’t have a CSA (as well as those that do) because they get a consistent order every week without having to manage all the members and aspects of the program.
Since not everyone can pay by the season, the farms are happy the option is available for people (as long as they are treated well and their prices are respected). It also helps many people who are too busy to make it to the Farmers Markets or to pick up at certain locations to have the option of a home delivery.  This is much more preferred than having to rely on the super market when they miss their farmer’s market, with little option for local and food that isn’t nearly as fresh. It also helps those who want to consistently support the same farms they see at their local farmers markets. The farms are reaching more people that they may not otherwise be able to. It’s important to know, though, that not all farm box companies are local.

Here are some of our favorite CSA’s:
JR Organics, Valley Center
Sage Mountain Farm, Temecula
Red Rock Farm, Inner Gardens, Topanga
McGrath Family Farms, Camarillo

Tuesday, September 11, 2012

Meet Contributing Editor, Kim Thompson

Kim Thompson is the program manager for the Seafood for the Future seafood advisory program at the Aquarium of the Pacific. She works closely with various stakeholders in the seafood industry to promote healthy and responsible seafood choices in Southern California. Kim and her team are building relationships with the local fishing community and are working to bridge the gap between fishermen and chefs. Under her leadership, SFF is continuing the momentum that earned the program its Los Angeles Magazine Best of LA Earth Changer Award in 2011 by strengthening its restaurant and community partnerships to further promote responsible seafood with a focus on local seafood and responsible aquaculture.

Kim is also a co-principal on the San Gabriel River green sea turtle monitoring project. This citizen science based research is a collaborative effort between the Aquarium of the Pacific, NOAA Fisheries Service, the Los Cerritos Wetlands Authority, Tidal Influence, and California State University, Long Beach to determine the population size and areas most frequented by the turtles. She has a bachelor’s degree in environmental science and policy from California State University, Long Beach.

It's In The Bag: Kim's Choice 

While my bag cupboard at home is overflowing with bags, I can never seem to remember them when I need them. I bought this Red series reuseable bag from the Gap a few years ago and today, it remains among my favorite reuseable bags. It's durable and compact so even if I forget my bags, I will most likely have this one handy in my purse. Added bonus, the RED line supports a great cause!

Oh, Say Can You Sea?

Monday, September 10, 2012

Top Chef/Top Fish, A Sustainable Seafood Recipe

I love Top Chef.
I love fish.
I'm not alone in this and when I stumbled across Kim's post on Facebook about the Top Fish Competition I knew I had to submit my Green Ceviche recipe. And now I want to share it with you.

It's hot, the last thing you want to do is turn on the oven or slave over the stove.
This recipe is no-cook and no hassle with delicious results.

Here's what you need, hopefully you are growing these in your backyard or have really nice neighbors who share with you.

Green Ceviche
Prep time: 30 minutes
Cook Time: 0
Serves 2-4

1lb Pacific Halibut
3 Tbsp Lime Juice
2 Avocados
1/4 cup finely chopped onion
1/3 cup diced tomatillos
1/2 cup sliced green olives
1 jalapeno seeded and minced
Chips !

Cube your halibut into 1/2" pieces and combine with the lime juice. It needs to marinate for about 30 minutes, you'll see the edges turn opaque. Seed and dice your avocados and add the remaining ingredients to the bowl. Serve with your favorite chips and a refreshing margarita.

Why Is This Man Smiling ??

...and holding chilies?

It's Alex Weiser of Weiser Family Farms and he is doing a free demonstration with A Sustainable Kitchen on Saturday, October 6th


SATURDAY, OCTOBER 6, 2012, 11am-1pm

Join Alex Weiser and A Sustainable Kitchen at Surfas and 'Fire it-up' for Fall, when a little bit of Hatch, New Mexico will be coming to Culver City.

Alex Weiser, of Weiser Family Farms, will be fire roasting his sustainably grown chilies outside of Surfas. Meanwhile inside in the Test Kitchen, Annette Eason and Katheryne Phillips of A Sustainable Kitchen will show you how to use Alex's chilies in everything from a cocktail to dessert. Included will be some great sustainable gift ideas. It is never too early to think about holiday gifts from your kitchen. Alex (we hope) will also demonstrate how to make a chili ristra. Come celebrate the Fall and follow the scent of fire roasted chilies to Surfas, when a little bit of the Southwest comes to Culver City.

If you would like to register, here is the link:

Thursday, September 6, 2012

Question: September is National _____ Month?

A. National Guide Dog Month
B. National Hispanic Heritage Month
C. National Honey Month
D. National Yoga Month
E. National Preparedness Month
F. National Biscuit Month
G. National Organic Harvest Month
H. All of the above

Why Eat Organic?

From Contributing Editor Stephanie Georgieff

In 1992, the OTA implemented Organic Harvest Month for producers, retailers and consumers as a month long educational campaign on the benefits and joys of Organic food and agriculture. It was thought that September is usually associated with harvest, and what better time to think about organic produce than this time of year?

Every September, there are numerous magazine articles and educational campaigns
we can learn from, but my personal favorite is to simply enjoy the organic bounty
of late summer here in California. Our tomatoes, melons, peppers and squash are
filling our grocer’s shelves as well as our farmers markets, inspiring delicious menus
and preserving projects. As I am canning tomatoes, and jamming figs, something I
often get asked is why organic? My first response is, well it just tastes better. I am
not alone in that assessment. In a recent Health Issue of Time Magazine, the focus
was on Organic Food, chefs interviewed from around the country could agree on one
thing; Organic Produce just tastes better.

But there are more reasons than taste and nutrition to support organic products.
(I know, I think taste and nutrition are pretty important, but here are some other
reasons to eat Organic) The health of the atmosphere is improved with organic
farming practices, as is the health and availability of the soil. How? 21% of carbon
emissions in the food system come from ammonia production for chemical
fertilizers. Compost, a natural agent utilized in Organic practices, also improves
soil structure and helps prevent topsoil erosion. Right now, due to heavy reliance
on chemical fertilizers rather than on adding organic material to the soil, topsoil is
disappearing ten times faster than it is being replaced. Organic Farming has better
crop resistance to climate change, and also will reduce energy usage in the US food
system by 50%, thereby not contributing the problem of greenhouse gas emissions
in the first place.

Organic practices also improve water quality. Agricultural water runoff from
conventional farming practices damages lakes, rivers and oceans, often dramatically
reducing fish populations. The San Joaquin valley in central California has some of
the highest aplastic anemia incidence in the nation. Dioxins from pesticides and
other petroleum-based fertilizers enter the aquifers, and create numerous health
hazards for animal and human alike.

So, during September, reach out for the locally grown organic produce. Each bite is
a celebration of taste, nutrition and health. For me, knowing that my purchases are
not harming the land, air, water and farm workers, makes each mouthful even more

Organic Trade Association www.ota.com
www.organicitsworthit.org good information on organics
www.organicconsumers.org Organic Consumers Association

Tuesday, September 4, 2012

Fresh Off the Boat! Fisherman's Market Reports

From contributing editor, Kim Thompson, program director of Seafood For The Future

The localvore movement has made farmers markets the go-to shopping destinations for fresh, local food. From fruit and vegetables to fresh baked goods and artisanal cheeses, these markets provide a rainbow of seasonal flavors that have been grown and harvested in our “backyards” so to speak. We know that supporting local food sources is better for the health of our environment, communities, and bodies and have managed to apply this knowledge to support our local farmers through farmer’s markets. So why is it that we don’t apply the same ideology to seafood?

U.S. seafood is among the best managed in the world to ensure healthy stocks and minimal impacts on the surrounding environment, yet the U.S. imports more than 86% of its seafood from sources with minimal if any regulation. Seafood is slowly making its way into our farmers markets, but tight and poorly structured health regulations and permitting processes make it difficult for many fishermen to sell their products at these venues.

If you want to support your local fishermen and fishing communities, there are some markets in Southern California where you can buy fresh, local, and responsible seafood straight from the boat (or very close to it). Some may require a bit of a drive, but is it really all that bad to take a scenic drive with the family to Santa Barbara or Newport Beach on a Saturday morning to bring home fresh, healthy fish for dinner? Here’s a list of some local hotspots where you can get the freshest seafood in Southern California for your next Barbeque or dinner, while supporting our local fishing communities:

Newport Dory Fleet is a small market owned and operated by local fishermen. Located at the entrance to the Newport Beach Pier, patrons can meet the fishermen as they peruse the beautiful selection of local, seasonal seafood items such as: sablefish, dungeness crab, rock crab, sanddabs, spot prawns, sea urchins, and more. The market is a historical landmark and is open Saturdays and Sundays from about 5a to 9a. Check the website twitter feed for exact times and species availability: www.doryfleet.com

Ventura Harbor Fisherman’s Market offers fresh, seasonal catch such as: sea urchin, California spiny lobster, rock crab, white seabass, sablefish, spot prawns, and more. The market is open from 8a – 11a while product is in season and supplies last. For more information, call 805-218-4888.

Santa Barbara Community Seafood is a community supported fishery (CSF), which uses a community supported agriculture (CSA) model to help promote local seafood. The CSF is run by local fishermen. All seafood is local and seasonal. Your subscription benefits the Santa Barbara fishing community. Some of the previous offerings have been: King salmon, ridgeback shrimp, sablefish, rock crab, and white seabass. Subscribers can choose weekly or bi-weekly pickups from two locations in Santa Barbara:
·      Wednesdays at Backyard Bowls on Lower State St. and the La Cumbre Plaza
·      Thursdays at Goodland Kitchen in Old Town Goleta

Santa Barbara Fish Market buys directly from the fishermen and sells it to you! They take pride in promoting Santa Barbara fisheries and communities. Look for local white seabass, sablefish, sea urchin, ridgeback shrimp, and more. They are open on Sunday – Monday from 9a to 7p and Saturdays from 7:30a – 8p. Call (805) 965-9564 for more information.

Farmers Market Frittata Recipe

From our food editor, Katheryne Phillips.

This week at the Santa Monica farmers market it seemed there was a pepper party! 
The Weiser Family Farms had tables covered with piles of peppers.  There were so many colors and sizes, some I had never seen before. As I walk up to their table my eyes get lost in a sea of awesome bright colors. With so many types, from so many places, how could I pick just one…or even two? I couldn’t, so I left the Weiser Farms table with three bags full of fresh, locally grown handpicked peppers. 
After my peppery frenzy, I grabbed my other produce goodies, and headed home to create breakfast. I needed to throw something together quick, but I really wanted to use all of the fresh veggies that I had just bought. I decided on a tomato pepper frittata with shredded arugula.
This is how I threw it together

Farmers Market Frittata
5 organic large eggs
½ cup shredded Colby-jack cheese
2 tablespoons of organic ½ and ½ (because that’s what I had, but heavy cream will also work)
1 small sweet purple pepper
1 small sweet yellow
1 red shishito pepper (Weiser Family Farms)
1 small sweet onion (Weiser Family Farms)
1 small handful of wild arugula leaves (The best arugula I’ve ever tasted is from Flora Bella Farms, that’s what I used in this dish)
1 maglia rosa tomato (Milliken Farms)
¼ teaspoon garlic powder
¼ teaspoon Spanish paprika powder
Pinch salt
Fresh cracked pepper
8 in Glass Pie baking dish (greased)

Pre-heat your oven to 350F.
Slice your tomato into nine slices. Shred your arugula.
Chop and seed all of your peppers, then chop your onion as well. Next, in a small pan sauté your onions and peppers until they are soft then set them aside for later.
In a large bowl whip your five eggs with a whisk. The more you whip your eggs, the fluffier the frittata will be, so whisk, whisk, whisk! Add in your cream or ½ and ½ and keep whipping. Whip for at least two minutes then add in your cooked peppers, onions, shredded cheese, arugula and spices. Give it a couple more stirs and then pour the entire egg mix into the greased pie dish.
Pop your frittata into the oven and bake at 350F for 10 minutes. After ten minutes, pull the frittata out of the oven, and make a tomato border around the edge of your pie with eight tomatoes. Then place the ninth tomato slice right in the middle of the frittata. Put the frittata back into the oven for two-four more minutes then remove and allow the pie to cool and set. Cut into eight slices and serve with salsa or sour cream. I had mine with twice cooked potatoes, herbs from my Humble Seed garden, and a creamy piquillo pepper puree.
This is a recipe from Katheryne Cooks