Edible Monterey Bay

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SUMMER 2025 TABLE OF CONTENTS

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

Fresh Forward: Freckle’s Pickles makes a splash at farmers markets

Tending Revolution: Regenerative California plots a model farm for the future

Public Interest: Private Property flows access to previously untapped wines

WHAT’S IN SEASON

BLACKBERRIES

Wondrous ways to glorify a fleeting local delicacy

SUMMER SEASONAL TABLE

BAKING WITH THE SEASONS

CONGO GO!

A new Cambodian cuisine hit also does incredible pastries

LOCAL FOODS IN SEASON

FOODSHED

SUMMER FARMERS’ MARKETS

A complete guide for the Monterey Bay area

IN THE KITCHEN

GAZPACHO

SOIL SOLUTIONS

PESTICIDE RESISTANCE

The Center for Farmworker Families cultivates truth and support

IN THE KITCHEN

COBB COUNTRY

Chasing the chopped salad to places with strong feelings

APPETITE FOR TRAVEL

PASO ROBLES WINE COUNTRY

A cosmic connectivity of time and place accompanies an adventure in the oaks

COOKBOOK CONFIDENTIAL

COASTAL CALIFORNIA

A West Coast road trip inspires ingredient-driven delight

DINE LOCAL GUIDE

LAST CALL

LAS MICHELADAS

A landmark Japanese-Michoacan fusion hub also does divine drinks

RECIPES IN THIS ISSUE

Blackberry Super Sauce

Dubai Chocolate for Dummies

Guest Request Beignets

Gazpacho Andaluz

Green Gazpacho with Burrata

Valley Kitchen Cobb

Etto Pasta alla Norma

Roasted Snap Pea Salad with Yakult-Style Dressing

COVER PHOTOGRAPH

Patrick Tregenza

CONTENTS PHOTOGRAPH

Mark C. Anderson

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