Like them or not, associations have become a part of life for much of Southern California. Virtually every new development has an association, and there are more than 34,000 in California alone, according to the California Department of Real Estate. One in four Californians lives in a CID, and in Orange County, the figure is even higher—more than 50%.

Homeowner associations grew quickly in the late 1970s as land availability diminished. The passage of Proposition 13, a 1978 measure that slashed property taxes, also resulted in more limited public funding for parks, swimming pools, and other components of residential communities. Developers began adding amenities like swimming pools and clubhouses to their developments and forming associations to oversee their maintenance.

“Living in an association is a lifestyle choice,” said Karen Conlon, president of the California Assn. of Community Managers. “You gain access to common amenities you might normally not be able to afford to build yourself—such as pools, parks, tennis courts, and lakes. But to enjoy these amenities, you must agree to abide by certain standards and rules. Complications arise when homeowners don’t truly understand the association’s plan documents before they buy.”

The governing document, known as the Declaration of the Covenants, Conditions, and Restrictions (CC&Rs), contains the ground rules for the operation of each association. This document identifies common areas and responsibilities, lists rules residents must abide by, and mandates the collection of dues.

“You have a contractual obligation between yourself and the association to pay your dues,” Conlon said. “They are like a mortgage payment. The association has the authority to lien and eventually foreclose on your home if you don’t pay.”

For Amy Dee, moving into an Anaheim condominium required a major adjustment in attitude. “It was a very humbling experience when I realized that I had to comply with a greater power regarding the exterior of my home,” she said. “If you’re a creative person who likes to do your own thing, association life can be tough. My ego took a few bumps and bruises.”

One of Dee’s challenges was with her mailbox. “We have exterior mailboxes, but I was concerned about my mail getting stolen, so I put a mail slot in my door,” she said. “The rules say that all of the mailboxes must match. When they came by for a routine inspection, they spotted [it], and I had to remove it.”

Another issue was with a satellite dish. Dee had broken a rule by installing the dish on her patio roof. “The association fined me $100 a month for the infraction,” she said. After negotiating with the board, she was allowed to paint the wires an acceptable color. The rules were eventually changed to allow satellite dishes on patio covers due to similar issues with other homeowners.

Individuals with the energy and determination to make changes in an association can become board members, which is an elected volunteer position. “I wanted to be a part of the betterment of the community, get to know my neighbors, and find out about changes before they occur,” said Ruffalo.

However, not all board members share the same enthusiasm. Bill Kelley of Anaheim Hills had a different experience when he was a board member. “The trouble begins when you have militant people on the board with unreasonable ideas,” he said.

Infusing Tastes with Fresh Herbs

One of Kingsland’s favorite things to do with herbs is to infuse flavors into dishes. For instance, he makes a lavender syrup by boiling 2 cups of water, 2 cups of sugar, and a handful of lavender. Once the mixture thickens, he removes the lavender leaves and steeps them again before serving it over fresh fruit such as peaches, pears, apples, and grapes.

“The lavender infusion is a really refreshing end to a summer meal,” Kingsland added.

Herb Uses and Favorite Dishes

Kingsland also enjoys making rosemary and thyme butter for chicken and fish, and making sun tea with fresh mint from his garden.

What Other Chefs Are Growing

Chef Franco Barone of Antonello Ristorante in Costa Mesa prefers to grow garlic, onions, basil, rosemary, marjoram, oregano, and a variety of herbs in his garden. He uses these fresh ingredients in a variety of dishes, including roasts and salads.

“I use a variety of fresh herbs, garlic, and onions when making a roast,” said Barone. He also grows citrus trees to use in salads, with diced lemons or oranges, red wine vinegar, green onions, and herbs.

Using Citrus and Herbs in Recipes

Cilantro is another favorite for chef George Poston, executive chef at Maggiano’s Little Italy in Costa Mesa. He uses it regularly to make salsa for his children.

“It’s really easy to make salsa,” Poston said. “In the food processor, I puree three Roma tomatoes, diced onions, one hot chili pepper, and a squeeze of lime juice.”

Poston also uses limes from his backyard limequat tree, along with kumquats and Satsuma mandarins, to make fresh salsas.

Chef Favorites: Tomatoes and Basil

Many chefs, including Zov Karamardian of Zov’s Bistro in Tustin, agree that no cook’s garden is complete without tomatoes and basil. Karamardian uses these fresh ingredients to make delicious tomato-basil sauces and salads.

“In the summertime, it’s heaven to have a fresh tomato salad straight from the garden,” said Karamardian. “I top garden tomatoes with basil, extra virgin olive oil, well-aged balsamic vinegar, fresh ground pepper, and feta cheese.”

Besides tomatoes and basil, Karamardian enjoys growing mint, rosemary, and thyme. “I often make a pita bread burrito with fresh mint, cucumbers, and tomatoes. It’s a great snack!”

Lemon Trees and More

Karamardian also grows lemon trees, using lemon juice instead of vinegar for many recipes, both at home and in her restaurant.

“Once a lemon is cut, it loses its flavor, so fresh is best,” she added.

Pastry Chef Michelle Bracken’s Garden

Zov’s pastry chef, Michelle Bracken, grows blackberries in her Fountain Valley garden. She uses them to make fresh fruit cobblers, pastries, and salads.

Bracken also has a variety of herbs and uses the edible flower nasturtium to garnish salads.

“In our climate, it only makes sense to grow your own herbs and fruits,” she said. “Not only can you use them to create great food, but they also beautify your garden and make interesting conversation pieces.”

Although they look like they come from a distant locale, Venus flytraps are native to the United States. In nature, they can be found only within a 100-mile area along the coast of North and South Carolina.

There is only one species of Venus flytrap, but many cultivars, said Leo Song, curator of the biology greenhouse complex at Cal State Fullerton, where he keeps a collection of carnivorous plants.

“Plant experts are continually coming out with new types of Venus flytraps,” said Song, a member of the International Carnivorous Plant Society. “At the university, we’ve discovered a flytrap that resembles a shark and we’re calling it ‘Jaws.’ It’s still in production and should be available commercially in two to three years.”

The flytrap is a warm weather plant, active from April through October. It goes dormant in the winter, requiring the cold days of December and January to store energy and remain healthy, said Peter D’Amato, co-owner of California Carnivores in Forestville, Calif., a mail-order company that specializes in Venus flytraps and other carnivorous plants. The company will have a display at the Southern California Spring Garden Show at South Coast Plaza May 3-6.

“When it’s dormant, the flytrap can withstand very cold temperatures, but the 40s and 50s are ideal,” said D’Amato, author of “The Savage Garden” (Ten Speed Press, 1998, $19.95.)

Flytraps can often be found at local nurseries and via mail order. Grow them outdoors in our mild climate, or indoors in containers. Keep the following tips in mind:

Why You Should Grow Kiwi in Southern California

If you have the space, Alfredo Chiri encourages planting kiwi vines.

“They are a beautiful vine with large hibiscus-like, dark-green shiny leaves and rose-like, fragrant flowers,” said Chiri, a member of the Orange County Rare Fruit Growers. “You can train the vine on a trellis, fence, arbor, or back wall, and it can look stunning. They also produce a large amount of fruit. We’ve estimated that four vines at the arboretum yield between 200 and 300 kilos (440 to 660 pounds) per season.”

Tips for Growing Kiwi

To have success growing kiwi, keep the following tips in mind:

• Provide Adequate Space: Kiwi is a large, vigorous vine that can easily reach 20 feet. To produce fruit, plant a male and female plant, as they require cross-pollination. However, you can save space with a grafted plant that contains both genders on the same vine.
• Choose Varieties Carefully: While ‘Hayward’ kiwi is commonly sold in stores, it requires a lot of winter chilling and doesn’t thrive in Southern California. Varieties that do well here include ‘Elmwood,’ ‘Vincent,’ ‘Matua,’ Chinensis species, ‘Cordifolia,’ ‘Anna,’ ‘Ken’s Red,’ ‘Dumbarton Oaks,’ and ‘Meader.’
• Plant in Full Sun: Plant kiwi in full sun, in the ground. The soil must be well-draining. For heavy clay soil, improve drainage by adding compost and pumice.
• Mulch Regularly: Use mulch, but ensure it doesn’t touch the trunk of the plant.
• Provide Support: Kiwi vines need something substantial to grow on, such as a patio cover, arbor, fence, or large trellis.
• Watering: Kiwi requires plenty of water during the summer. Without sufficient irrigation, fruit production will decrease, and leaves will turn brown around the edges and fall off in August or September. However, kiwi cannot sit in standing water, especially during winter dormancy, so good drainage is critical.
• Feeding: Use a fruit fertilizer containing nitrogen, or composted manures (keep away from the trunk). Feed the plant three times between March and July.
• Prune Properly: Winter pruning is important because kiwi won’t grow on old fruiting wood. Prune out old wood in January or February to encourage new growth. For new plants, train one branch as the main trunk.

When to Harvest Kiwi

Kiwi generally requires three years of growth before it bears fruit. It typically flowers in May or June, sets fruit immediately, and is ready for picking from September through December.

To check if the fruit is ready to harvest, cut one open. If the seeds are black, it’s time to pick. If the seeds are still white, leave the fruit on the vine to ripen further.

Common Kiwi Pests

Kiwi plants are susceptible to a few pests:

• Snails: These pests consume the new growth buds on young plants.
• Cats: Kiwi roots and buds attract cats, who can damage the plant by rubbing against the buds.

Where to Find More Information on Kiwi

• Visit the California Rare Fruit Growers website for more information.
• The Orange County Rare Fruit Growers meet every third Thursday of the month at 7:30 p.m. at the Centennial Farm Silo Building at the Orange County Fairgrounds in Costa Mesa.
• Kiwi plants can be found at various Southern California nurseries or by contacting Valley Vista Kiwi at (714) 839-0796 or via email at exoticfruit@95net.com.