SPRING 2024 TABLE OF CONTENTS

by Edible Monterey Bay

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

Lupita Quintero: The unexpected farmer

View from the Top: New weekly lunches at Paicines Ranch tie together the land and its bounty

Seed Sorceress: Meet the Felton gardener behind a beloved brand

Mistress of Mold: Tempeh is about to hit the big time, if Funky Bean founder Katie Belanger has her way

WHAT’S IN SEASON

WILD ELDERFLOWER

Nature’s springtime treat

LOCAL FOODS IN SEASON

COOKING WITH THE SEASONS

CAVALLETTA

Chef Nick Sherman makes gnocchi for his latest restaurant

FOODSHED

SPRING FARMERS’ MARKETS

A complete guide for the Monterey Bay area

ON THE BAY

NEAR DEATH DIAGNOSIS

Haunting reports on the fragility of remaining local fishers

IN THE KITCHEN

DEFYING AUTHENTICITY

Exploring the links between Asia and the Americas

ON THE FARM

RAISING RABBITS

The other “other white meat” is a highly nutritious, sustainable protein, so why aren’t we eating more of it?

EDIBLE COMMUNITY

ALCHEMY ON TAP

Roxa Hammock Cafe concocts herbal beverages and mystical experiences

EDIBLE D.I.Y.

PROLIFIC PERENNIALS

7 vegetables to plant now and enjoy for years to come

DINE LOCAL GUIDE

LAST CALL

MELON MAN

Globetrotting mixologist settles down in Salinas

RECIPES IN THIS ISSUE

Fresh Tempeh

Elderflower Syrup

Elderflower Mocktail

Ricotta Gnocchi with Arugula Pesto and Spring Vegetables

Chinese Chili Oil

Salsa Macha

Salmon Tostadas

Melon Man Cocktail

COVER PHOTOGRAPH

Fisherman Jiri Nozicka by Mark C. Anderson

CONTENTS PHOTOGRAPH

Vineyards at Paicines Ranch by Coline LeConte

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