Edible Monterey Bay

LAST CALL

SUMMER GARDEN SYRUP

and Amber Turpin

Perfect for herbal, fruity cocktails


Here’s a little secret—we never make this syrup the same way twice. Every year the garden is slightly different, and as the seasons shift and dance, each week reveals new peaks of ripeness. The sage blooms and fades, the hyssop comes on slow and steady and the rose geranium sprawls across the path, just so. Wander the garden or the farmers’ market and pick what looks most green, most flowery, most succulent. Herb and fruit pairings are suggested below, but truly, this syrup is a formula for cocktail success no matter the season. Drink it with friends, for the ultimate summer pairing.

3–4 lemons and limes
1 cup sugar
2 cups water
1 small bunch fresh, mixed garden herbs (choose 3–4 of … 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

BLUEBERRY BARBECUE SAUCE

Photo by Joanna Kosinska on Unsplash

from Crafty Condiments

Making barbecue sauce is similar to chutney but with a few different ingredients. I love making barbecue sauce out of fruit like blueberries or plums instead of tomatoes. I once made pulled pork sliders, slow cooked in a homemade blueberry barbecue sauce, which were topped with a mango fennel coleslaw on soft Hawaiian rolls for a birthday lunch. The guests all stopped talking. Fresh, homemade food will do that to people. Don’t you want to give it a go?

1½ tablespoons extra-virgin olive oil
1 small to medium onion, nely chopped
3 garlic cloves, minced
1 quart blueberries
3 chipotle chiles, ground, or 2 fresh jalapeños, minced without seeds
½ teaspoon paprika
1½ tablespoons cider vinegar
¼ cup unsulfured molasses
Juice … Read More

FRUIT CHUTNEY

Photo by Rebecca Luna on Unsplash

from Crafty Condiments

Summer is the best time for stone fruit, and what a better way to savor the season than by making chutneys and barbecue sauces. Ask farmers at the market if they will sell their soft or bruised fruits that are typically pulled from the tables. Most farmers have a stash of fruit they would likely sell for a good price rather than compost at the farm later. If they don’t, ask for case pricing as there may be certain varieties they need to move. Chutneys are usually a freshly minced mix of both fruit and vegetables and are a refreshing side to fish or in place of salsa fresca. Try a piel de sapo melon from Happy Boy Farms, pair it with some cucumbers … Read More

PESTO SAUCE

PHOTOGRAPHY BY CRYSTAL BIRNS

from Crafty Condiments

You can turn almost anything into a delicious pesto. In a high speed blender, add herbs, oil, garlic, an acid such as lemon juice, seeds (pumpkin, sunflower or hemp) or nuts (toasted pine, walnut or almond), salt and Parmesan cheese if you eat dairy. Otherwise, add nutritional yeast for a cheesy flavor. Aromatic herbs are in full swing during the summer. Good ones to make into pesto are basil, mint, dill, tarragon, cilantro, pea shoot and parsley. You can add vegetables like spinach, kale or arugula to bulk it up and increase the nutrient factor. There is no wrong way to make a pesto, just work with what is available, either using a single herb or various raw herbs and greens. In pestos, … Read More

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