Edible Monterey Bay

GRIST FOR THE MILL FALL 2019

Snapped at Henry Cowell Redwoods State Park

Like many of you, we had visitors over the summer. I always love showing off our stunning Monterey Bay area when friends and family come to town, taking them to the beach and the redwoods, to my favorite restaurants and to the farmers’ markets, soaking it all in with fresh eyes and experiencing favorite spots with them for the first time.

It’s not so different from what we try to do with Edible Monterey Bay magazine. Every issue is a kind of love letter to our beautiful community.

The talented writers and photographers who worked on this fall issue you are reading all have a deep appreciation for our area and love showcasing it with their carefully crafted words and pictures.

Our dear … Read More

EDIBLE NOTABLES

COMING TO FRUITION

PHOTOGRAPHY BY PATRICK TREGENZA

Fruition Brewing opened in the East Lake Village Shopping Center in Watsonville this summer

Opening a brewery of their own has been quite a journey for these Watsonville entrepreneurs


Tallula Preston and David Purgason was on the verge of realizing a long-held dream of opening their own brewery when tragedy seemed to change everything. On a quiet day in July 2017, Purgason, a brewer/ distiller for Venus Spirits, suffered a terrible accident when a freak explosion occurred during production. He was airlifted to the Santa Clara Valley Medical Center to be treated for burns that covered nearly 75% of his body, inside and out.

Purgason and Preston—true champions of the Santa Cruz County beer community—had been developing the vision that would become Fruition Brewing since first … Read More

EDIBLE NOTABLES

FRUIT TREES FOR EVERY GARDEN

Beloved UC Santa Cruz garden manager Orin Martin puts a lifetime of knowledge into a new book


A garden can be an earthly paradise, but it’s a working paradise—one where rewards flow in proportion to the gardener’s care, sweat and devotion. If anyone is proof of this theory it’s Orin Martin, whose enviable fate for the past 40 years has been managing the Alan Chadwick Garden at UC Santa Cruz—a three-acre Eden of breathtaking loveliness and diversity.

Martin also tends the orchards at UCSC’s Farm & Garden agricultural training program, and teaches classes, workshops and seminars to students, apprentices and local home gardeners.

Martin’s long-awaited book, Fruit Trees for Every Garden: An Organic Approach to Growing Apples, Pears, Peaches, Plums, Citrus, and More, released Aug. 27 by Ten Speed Press, … Read More

EDIBLE NOTABLES

RANCH LESSONS

PHOTOGRAPHY BY JULES HOLDSWORTH

The Ted Taylor Vocational Ag Center opened at Rancho Cielo in August.

Well-known for preparing youth for jobs in the hospitality sector, Rancho Cielo leaps into the future this fall with a brand-new training center for ag tech


Chef Estevan Jimenez reaches up into a mature fruit tree in Rancho Cielo’s organic garden and pulls down a Santa Rosa plum, dark red, round and ripe. He bites into it and it takes him back to his childhood.

“It’s one of the first tastes I remember,” says Jimenez, who grew up in the Central Valley to immigrant parents. His mother worked in a packing shed and brought fruit home for the family. For Jimenez, the memories are as sweet and poignant as that plum.

Now, Jimenez—whom everyone … Read More

Pumpkin-Maple Cheesecake with Walnut Crust

The thing that’s always bothered me about pumpkin pie is the absence of a true pumpkin flavor. The spices that characterize the pie—nutmeg, cinnamon, allspice and ginger—are so overpowering that one can scarcely taste the pumpkin at all. This pumpkin cheesecake foregoes any spices at all, allowing the true heroes of the dessert— the pumpkin, maple and walnuts—to stand on their own. An extra thick walnut and graham cracker crust and a maple walnut topping ensure that each piece of cheesecake delivers a distinct walnut crunch.

CRUST:

18 whole graham crackers
1½ cups walnut pieces
1/3 cup brown sugar
¼ teaspoon salt
14 tablespoons unsalted butter, melted

FILLING:

1½ pounds cream cheese, room temperature
1 cup sugar
1 cup cooked, puréed sugar pie pumpkin (or organic canned pumpkin)
1/3 cup … Read More

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