Edible Monterey Bay

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FALL 2024 TABLE OF CONTENTS

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

Healing Scent: Lavender Creek Co. finds a niche in wellness products

Steamer Lane Supply: Chef, farmer and former surfer Fran Grayson is totally shredding it

Forage. Gather. Feast: Author Maria Finn’s new cookbook aims to foster a deeper connection with the earth

WHAT’S IN SEASON

GOLDEN BERRIES

A glitzy way to add a burst of flavor to meats and salads

THE FALL TABLE

BAKING WITH THE SEASONS

DANI O BAKESHOP

Local baker showcases sourdough and seasonal pastries

LOCAL FOODS IN SEASON

FOODSHED

FALL FARMERS’ MARKETS

A complete guide for the Monterey Bay area

EDIBLE NOSTALGIA

APPLE PIE ANYONE?

Big Sur River Inn celebrates 90 years

BEHIND THE BOTTLE

POURING HISTORY

Pelayo Cider brings an ancient Asturian tradition to Hollister

IN THE KITCHEN

ROMESCO AND MUHAMMARA

Sauces simmered through the centuries

ON THE BAY

SEA URCHIN RANCHING

Efforts to save the kelp forest with urchin harvesting prove appetizing

EDIBLE D.I.Y.

HERBAL ALCHEMY

Inspiring and unusual ways of cooking with herbs

DINE LOCAL GUIDE

LAST CALL

BREAKING TRADITION

Laili restaurant blends Afghan and Mediterranean flavors

RECIPES IN THIS ISSUE

Flaming Pine Needle Mussels

Hearts of Palm Ceviche With Golden Berries

Pear Upside Down Cake (Gluten Free)

Homesteader Apple Pie

Romesco Sauce

Muhammara Sauce

Basil Oil

Fried Parsley

Mint Vodka

Rosemary Ashes

Qay Maag Chai

COVER PHOTOGRAPH

Mark C. Anderson

CONTENTS PHOTOGRAPH

Ivar Leidus

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