Edible Monterey Bay

OPS Keeps Pace with Organic Growth

July 16, 2019 – Reflecting the robust growth in sales of organic produce, the 4th annual Organic Produce Summit held in Monterey last week attracted more than 1,600 participants and 148 exhibitors—doubling in size since it launched in 2015.

The event provides a good opportunity for organic produce buyers and sellers to mingle and it offered lots of food for thought from two inspiring keynote speakers: organic activist Robyn O’Brien and renowned chef Dan Barber.  

In a riveting and emotional presentation, O’Brien told the story of how she went from being a high-powered corporate financial analyst to an advocate for clean and healthy food.

For her, the a-ha moment came when her daughter had an allergic reaction to standard American breakfast foods. Her analytical skills kicked in at that point and led … Read More

APRICOT HEAVEN by Lisa Prince Newman

July 9, 2019 – California’s favorite fruit, the Blenheim apricot, will arrive in local markets by mid-July. The Blenheim has the power to enchant adults and children alike with its gorgeous color, sweet perfume, and perfectly balanced sweet/tart flavor. Jams, nectar, syrup, pies, and pastry reach perfection with this variety of apricot, which is uniquely adapted to the Bay Area’s moderate coastal climate.

Photo: Eric Larson

The Blenheim apricot and its heirloom cousins, the Moorpark and Alameda-Hemskirke, shared international fame with the French Prune for nearly 100 years, when the Santa Clara Valley was known as the Valley of Heart’s Delight. Back then, orchards spread across the Valley in every direction. In springtime, visitors from around the Bay Area, across California, and even distant parts of the world, came … Read More

Rockfish In Red Chimichurri Sauce

from Rockfish Rebound

Courtesy Joshua Plesh, chef, Wild Fish in Pacific Grove

Wild Fish in Pacific Grove is all about the seafood, and that’s right up Joshua Plesh’s alley. The restaurant’s executive chef is a big fan of groundfish and he’s delighted to hear that more types will be available in the months to come.

With rockfish, sablefish and Petrale sole on the menu, it’s definitely something that Wild Fish is getting behind. The restaurant was one of more than a dozen Monterey Peninsula establishments that participated in the Get Hooked week to promote locally caught seafood.

Plesh says this recipe is easy for home cooks to prepare, and since a whole fish is used, it is also visually stunning for a dinner party.

1½–2 pounds whole rockfish (We use … Read More

EDIBLE PROVISIONS

SausageFest

PHOTO AND STYLING BY ELIZABETH BIRNBAUM

Artisanal butchers around the Monterey Bay area can fill your summer grill with these handcrafted beauties. Here are seven of the best.

From top to bottom: Pig Wizard Sweet Moroccan Lamb, Zio Brand Jalapeño Cheddar, Freedom Meat Locker Portuguese Linguiça, The Meatery Weisswurst, Cowboy Sausage 1908 with Kurobuta Pork and Wild Fennel, El Salchichero Nettle, Corralitos Market and Sausage Co. Cheesy Bavarian.

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SUMMER 2019 TABLE OF CONTENTS

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

Alta Bakery breathes new life into the beloved Cooper Molera Adobe complex in the heart of Old Monterey

Meet the owners of a Salinas Valley permaculture farm that grows unusual ingredients for top local chefs

CCOF’s new next-gen CEO aims to make California more organic

EDIBLE PROVISIONS

SAUSAGEFEST

WHAT’S IN SEASON

CRAFTY CONDIMENTS

With barbecue season in full swing, make healthier, more delicious accompaniments

FOODSHED

SUMMER FARMERS’ MARKETS

A complete guide for the Monterey Bay area

BACK OF THE HOUSE

LET’S TACO ’BOUT IT’

Thoughts on tasty new taco developments as Monterey Bay approaches peak taco

ON THE HOOK

ROCKFISH REBOUND

Groundfish make a comeback, but consumers need to get reacquainted

BEHIND THE BOTTLE

GRAPE GOSPEL

Prudy Foxx spreads the word on holistic

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