June 2013

San Francisco - City By The Bay


San Francisco is the leading financial and cultural center of Northern California and the San Francisco Bay Area. It is the most densely settled large city in the state of California and the second-most densely populated major city in the United States after New York City. San Francisco is the fourth most populous city in California, after Los Angeles, San Diego and San Jose, and the 14th most populous city in the United States. San Francisco (Spanish for "Saint Francis") was founded on June 29, 1776, when colonists from Spain established a fort at the Golden Gate and a mission named for St. Francis of Assisi. The California Gold Rush of 1849 brought rapid growth, making it the largest city on the West Coast at the time. Today, San Francisco is ranked 44th of the top tourist destinations in the world and is the sixth most visited one in the United States. The city is renowned for its cool summers, fog, steep rolling hills, eclectic mix of architecture, and landmarks including the Golden Gate Bridge, cable cars, the former prison on Alcatraz Island, and its Chinatown district. It is also a primary banking and finance center. San Francisco is also characterized by its numerous culturally rich streetscapes featuring mixed-use neighborhoods anchored around central commercial corridors to which residents and visitors alike can walk. Many neighborhoods feature a mix of businesses, restaurants and venues that cater to both the daily needs of local residents while also serving many visitors and tourists.


Since the 1990s, the demand for skilled information technology workers from local start-ups and nearby Silicon Valley has attracted white-collar workers from all over the world and created a high standard of living in San Francisco. Many neighborhoods that were once blue-collar, middle, and lower class have been gentrifying, as many of the city's traditional business and industrial districts have experienced a renaissance driven by the redevelopment of the Embarcadero, including the neighborhoods South Beach and Mission Bay. The city's property values and household income have risen to among the highest in the nation. The international character that San Francisco has enjoyed since its founding is continued today by large numbers of immigrants from Asia and Latin America with 39% of its residents born overseas.


Many large financial institutions, multinational banks and venture capital firms are based in or have regional headquarters in San Francisco. San Francisco ranks 18th in the world's top producing cities, and 12th place in the top twenty global financial centers. Since the 1990s, San Francisco's economy has increasingly become tied to San Jose and Silicon Valley, its neighbors to the south, sharing the need for highly educated workers with specialized skills. Many popular and prominent Internet companies and "start-ups" such as Craigslist, Twitter, Square, Zynga, Salesforce.com, Airbnb, and the Wikimedia Foundation among others have established their head offices in San Francisco.

Issue: 41
Join Our Mailing List

Table of Contents 

Limoneira Unleashes The Natural Power Of Lemons In San Francisco
Save Mart Supermarkets
New Market Brings Fun Nutrition To Limoneira Employees
Lemon Goodies by Anna as featured in the San Francisco Appeal
Save The Date
Limoneira Winner's Block

Find us on Facebook

Health Tip:


Remove Toxins From Your Body


Straight lemon water is a great detoxifier for your body. Squeeze the juice from a lemon half in your water. Cut the lemon half in pieces and put in your water for extra flavor.


Limoneira Unleashes The Natural Power Of Lemons In San Francisco


In a nod to the City By the Bay, Limoneira is linking with San Francisco health, beauty, green cleaning, lifestyle and recipe experts in June. As you can see below, there is plenty of talent in this diverse city and we're excited and happy to pair with this great group of professionals.


Sarah Redmond


Sarah Redmond is the founder of Cocoon Urban Day Spa- an exclusive urban sanctuary in the heart of San Francisco where their treatments and services are carried out in a serene and tranquil environment. Sarah is European trained and has an Internationally recognized degree specializing in skin care and has extensive experience working in France, England and Ireland. She and her team have designed a full complement of treatments and services with the modern spa aficionado in mind. Her many media mentions glow with testament to Cocoon's popularity.


Deanna Hains


Deanna Hains is the entrepreneurial power behind Zen Home who started her business after struggling to find someone to clean her home with non-toxic, chemical free products. Zen Home Cleaning is a holistic, environmentally responsible approach to home therapy. The firm pampers their client's interior with a five-star level of service normally found within the peaceful environs of an exclusive spa. Using eco-friendly, non-toxic organic products, Deanna and her team assist their clients in enhancing the positive energy flow of their spaces while reducing their carbon footprint, cleansing and purifying every niche and corner of the home.


Kristin Hoppe


Kristin Hoppe began Food Therapy through her own personal journey. She remembered struggling with her weight even as a young child. She was chronically tired and her family often joked about how much she loved to sleep. In 2004 she and her husband Chris decided to make a radical change to their lives and took off on an 18-month backpacking adventure where she reclaimed her health in mind, body and spirit. She began making the connection between what she was eating, how she ate, and her attitude about eating. She returned from that trip with a new, empowered vision about eating and her life and enrolled in Bauman College Holistic Nutrition & Culinary, achieved her Nutrition Consultant, Educator, & Natural Chef Certifications. And she began Food Therapy!


Anna Marie Rembold


For over 20 years, Anna Marie Rembold has been translating client dreams into beautifully customized hand- crafted events in San Francisco. She's the visionary behind Anna-Marie Events, a full service event planning firm that efficiently manages a wide variety of functions. Her team delivers professionalism, on-time deliverables, seamless execution and a pleasurable event planning and management experience - every step of the way. Her many testimonials communicate that she's created a full database of happy customers.


David Williams and Erik Adkins


About 40 minutes east of San Francisco in the quaint town Port Coasta is the delightful Bull Valley Roadhouse, a m�lange of retro that mixes seasonal fare with pre-Prohibition era charm. There's a golden bull hanging over the front door as homage to the valley and attention to detail is everywhere one looks. Executive Chef David Williams and Mixologist Erik Adkins both formerly from San Francisco's Slanted Door exhibit their considerable talents here. Chef Williams American tavern-style menu mixes modern Farmers Market freshness with a longing glance to the past. Adkins cocktail menu is a lineup of pre-Prohibition era libations that are quenchable works of art.
Save Mart Supermarkets


This month, we highlight Save Mart, another Limoneira grocery retail partner. Beginning operations in 1952, Save Mart was one of the first supermarkets to offer customers pre-packaged meats, yard and garden supplies, plants, fresh-cut flowers and gift items, all creative concepts for the 1950's, and relatively unheard of for the area until Save Mart introduced them.


Save Mart Supermarkets is a privately held food chain headquartered in Modesto, California. The company operates stores throughout the Central Valley, San Francisco Bay Area, and Northern Nevada under the names of Save Mart, S-Mart Foods, Lucky, and FoodMaxx. Save Mart also owns SMART Refrigerated Transport, a trucking firm that transports dry groceries, frozen foods, ice and novelties to all of Save Mart's stores. In addition to transporting Save Mart's merchandise, they also operate throughout the state as a "for hire carrier," transporting product for other companies as well.


Save Mart has continued its innovative ways by bringing many shades of green to the communities where new stores have been built. Their newest stores have a smaller carbon footprint than most buildings of their size and include a number of green features. For example, water-based refrigeration systems eliminate ozone-depleting chemical refrigerants and energy use is optimized through heat-recovery systems, skylights, reflective white roofing, variable-speed air handling systems, and computer- and sensor-driven energy monitoring systems. Water conservation measures have also been extensively integrated. Stores in the Save Mart chain recycle corrugated cardboard and plastics and are part of the company's award-winning composting program.


Save Mart was founded on, and 59 years later, continues to believe strongly in giving back to the communities they serve. The company encourages store managers to get involved with their local community, including joining the local Chamber of Commerce and other civic organizations of their choice. Save Mart's giving is targeted towards children's humanities, education, health needs, and food for children and families with children. Annually, Save Mart donates several million dollars to organizations throughout their market area. Some of the many organizations Save Mart contributes to include MDA, City of Hope, Children's Hospitals, The Salvation Army, American Cancer Society, the Center for Human Services, March of Dimes, American Heart Association, United Way, local food banks, all public and private schools, health agencies in their market areas, and many more local civic organizations. For more information please visit www.savemart.com.

New Market Brings Fun Nutrition To Limoneira Employees


In May, the employee cafeteria in Limoneira's Packinghouse received a state-of-the art addition with the inclusion of a new Avanti Market. Limoneira employees can now select from a wide variety of delicious fresh items to consume at work or they can purchase take home items to continue the right healthy mind-set. Employees walk into the break room and have the freedom to browse through hundreds of delicious, fresh items on open shelves. The market utilizes groundbreaking technology complete with a touch screen kiosk to allow employees easy access to purchases.

Lemon Goodies by Anna as featured in the San Francisco Appeal


Soft Lemon Sugar Cookies


This simple soft sugar cookie is enhanced with some fresh lemon zest and lemon extract. The edges of these cookies bake up slightly crisped and the centers are puffed and soft. The addition of the lemon zest and lemon extract provide a delicate lemon flavor that makes these cookies really shine. I rolled my cookies in a little bright yellow sugar for a little added color and sparkle. Here is how you can make your own.


The basic recipe is listed below, you will also need the zest of one lemon and some lemon extract to make these lemon sugar cookies.


Sugar Cookies

Yields: 2 dozen

2 cups granulated sugar*

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

14 Tbsp (1 3/4 sticks) unsalted butter, softened

1 Tbsp vanilla extract

2 large eggs


Set oven rack in middle of the oven. Preheat oven to 350�F. Spread 1/2 cup of the sugar* in a shallow dish for coating and set aside. In a separate bowl, whisk the flour, baking powder, and salt together and set aside. Beat softened butter, vanilla and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl & beaters as needed. Reduce mixer speed to low and slowly mix in the flour mixture until combined. Give the dough a final stir with a rubber spatula to make sure dough is combined. Line large baking sheets with parchment paper. Using damp palms, roll 2 Tablespoons of dough at a time into balls, then roll in sugar to coat. Place balls on parchment-lined baking sheets, spaced 2 inches apart. Flatten cookies with the buttered bottom of a drinking glass, then sprinkle and remaining sugar over flattened tops. Bake cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes, rotating the baking sheet halfway through baking. Allow cookies to cook on baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.


* If you have vanilla sugar, substitute 1/2 cup for vanilla sugar for rolling cookies


Hint: here's how to make some yellow sugar to sprinkle on the tops of your sugar cookies. In a small ziplock baggie add 1/2 cup of the 2 cups of granulated sugar from the recipe and a few drops of bright yellow food coloring gel. Squeeze the air out of the baggie and zip close. Smush the food color into the sugar until all the sugar is coated and yellow. Pour the sugar out onto a baking sheet to let dry. Your colored sugar is now ready to use! Start to make the cookies by preheating the oven to 350 degrees. Line a baking sheet with parchment or and set aside. In a medium bowl whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and 1 1/2 cups of granulated sugar until fluffy. Beat in the vanilla extract, 2 teaspoons lemon extract and the zest of one lemon. Beat in the eggs, one at a time until incorporated. Beat in the flour mixture until a dough comes together. Roll two tablespoons of dough into the yellow sugar to coat. Place the dough balls 2 inches apart on prepared baking sheet. Lightly press down on the dough balls and sprinkle on extra yellow sugar if desired. Bake for 10 to 12 minutes or until edges are set put the centers are soft and puffy. Transfer cookies to wire rack and cool completely.
Lemon Angel Food Cake With Fresh Meyer Lemon Curd


The lemon curd and lemon angel food cake go together so well: the light and fluffy texture of the cake pairs perfectly with the bright, tart-yet-sweet creamy lemon curd. The angel food cake calls for 12 egg whites and the double recipe for the lemon curd calls for 12 egg yolks so you can make them both at the same time.


Preheat oven to 325 degrees. Set aside a very clean 10" angel food pan Lemon Angel Food Cake:



1 cup unbleached all purpose flour

1 1/2 cups confectioners' sugar

12 large egg whites

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

1 teaspoon vanilla

1/4 teaspoon salt


Separate egg whites from yolks. Make sure that egg whites are at room temperature before beating (Save the yolks in fridge for lemon curd recipe below.) Grind one cup of granulated sugar in the cake recipe until very fine, or purchase superfine sugar. Fine sugar dissolves faster and more easily into the egg whites, creating a less grainy texture to the cake. Since this will be a lemon cake you will need enough lemons for one tablespoon of zest and one teaspoon of lemon extract. You will also use some of the lemon juice in the glaze and for the lemon curd. In a small bowl sift together the flour and powdered sugar. Set aside. In the bowl of an electric mixer fitted with the whisk attachment whip the room temperature egg whites with the cream of tarter on medium speed until foamy. When nice and foamy, slowly add the granulated sugar. Increase mixer speed to high and beat for 4 to 5 minutes or until whites resemble the consistency of shaving cream. Do not overbeat. Remove bowl from mixer and sift approximately 1/3 of the flour mixture over the meringue. Add the one teaspoon of lemon extract, one tablespoon of lemon zest and 1/4 teaspoon salt. Fold mixture together until no streaks of flour remain. Repeat with remaining flour mixture 1/3 at a time. Scrape the batter into the pan and bake for 40-45 minutes or until the top is golden brown and springs back when touched. Cool cake upside down for two hours. When completely cool, run a knife or small offset spatula around the edges and center hole of cake. Invert cake and run knife along the bottom to loosen. Place cake on cake stand or platter.


Lemon Glaze:

2 cups powdered sugar sifted

3 1/2 tablespoons freshly squeezed lemon juice, strained


Whisk together the powdered sugar and enough lemon juice to make a nice thick glaze. Pour over the top of the cake and let it run down the sides. Let the glaze set up for 30 minutes before cutting.


Lemon Curd:

This is a great way to use up the 12 yolks left over from the angel food cake This double recipe makes two pints of lemon curd, plenty for yourself and your friends. It's super easy to make and tastes divine. No store bought curd is as good as this homemade version.


12 egg yolks lightly beaten

2 cups granulated sugar

1 cup freshly squeezed lemon juice, strained

2 sticks butter, cut into small pieces at room temperature

2 Tablespoons grated lemon zest

1 pinch salt


Strain the egg yolks through a sieve into a medium saucepan over low heat. Stir in the sugar, pinch of salt and lemon juice stirring constantly for 10-12 minutes or until the mixture thickens and coats the back of the spoon. Do not allow mixture to boil. Remove from heat and whisk until mixture has slightly cooled. Stir in the zest and the butter a few pieces at a time until fully incorporated. At this point I like the strain the mixture again because I like my curd to be very creamy and smooth but if you like the zest in your curd don't strain the mixture. Pour the warm curd into jars for gift giving or into plastic jars that can go into the freezer. The curd freezes really well. Refrigerate curd until ready to use. Curd will firm up even more as it chills.
Save The Date:

6th Annual Citrus Classic Balloon Festival - July 26-28, 2013

If you haven't experienced an evening glow or a tranquil balloon ride over the Santa Clara Valley, you're in for a treat. The 6th Annual Citrus Classic Balloon Festival will take place this July with great attractions and fun for the entire family. A partial list of all the activities is included here (you can see the entire program on the event's website at www.citrusclassicballoons.com).

Fun for all!: Wine Tastings, Live Music, Sunset Wine Dinner,  Evening Balloon Glow, Sunset Buzz Singles Mixer, Ag Alley & Kids Fun Zone,  Food & Retail Vendors,  Morning Balloon Tether Rides & Ascensions (weather permitting), Vintage Tractor Display, Train Rides to Discover Historic Downtown, Taste of Ventura County Tasting Pavilion, Glow 'N Show Car Show, Air Show-Sky Writing & Sky Divers ; Beer & Wine Tasting, Live Music, and Evening Balloon AfterGlow Party, Summit To Sea Motorcycle Poker Run/Rally.  For location and more details, please visit www.citrusclassicballoons.com.

Moonlight At The Ranch - Disco Fever - Burn Baby Burn! September 21, 2013

Dine, drink and dance the night away at Moonlight at the Ranch!-The most fun charitable event in Ventura County!

Featuring delicious dishes and delectable deserts from dozens of restaurants, bakeries, caterers and local foodie favorites.  Dance under the stars at Limoneira Ranch to live music from "Men on the Moon" and a variety of cocktails from no host bars.  Many attendees will be rocking disco-themed attire that lend a festive atmosphere (but costumes are not required).

Advance tickets are recommended: www.moonlightattheranch.com

An Afternoon In The Orchard - September 15, 2013

The Captain Planet Foundation & Ventura County Agricultural Education would like to invite you to AFTERNOON IN THE ORCHARD with Laura Turner Seydel, special musical guest, and celebrity chef. September 15, 2013, 4 - 8 pm at Limoneira Ranch in Santa Paula, CA.

To benefit Ventura County Agricultural Education and the launch of the CPF Learning Garden Program in Ventura County Schools.

For more information visit www.captainplanetfoundation.org/ventura

Down To Earth - The Journey of Our Food
Down To Earth - The Journey of Our Food

Limoneira Winner's Block   


This month our lucky winner is Patricia Sharpe of Austin, Texas. As our monthly winner, Patricia has won a Limoneira Orchard Fresh or Lifestlyes Gift.


Congratulations Patricia!!!   


For your chance to win, make sure you're on our mailing list to be entered into our monthly drawing. To join click here or visit our website at www.Limoneira.com    


Be sure to check out our other contests and drawings for additional changes to win prizes.