FALL 2018 TABLE OF CONTENTS

September 4, 2018August 27, 2018 by Edible Monterey Bay

4	GRIST FOR THE MILL
6	EDIBLE NOTABLES
	How once-sleepy Pacific Grove is becoming a hip dining destination
	A young Salinas man works hard to prove vegan farming is the next big thing
	Linking fishermen with customers is a passion for two longtime friends turned entrepreneurs
19	WHAT’S IN SEASON TOMATILLOS Discover an easy-to-love, easy-to-grow way to add flavor to your cooking
27	FOODSHED FALL FARMERS’ MARKETS A complete guide for the Monterey Bay area
30	BEHIND THE BOTTLE NIGHT HARVEST A photo essay by winemaker Alex Krause captures the pre-dawn beauty of the grape harvest

35	ON THE FARM GENIUS AND JUSTICE Organic agriculture and activism intersect at UCSC’s farm apprentice program
40	BACK OF THE HOUSE CHEFS’ KIDS Are they born with a discerning palate? Or are the children of local chefs just luckier than other kids?
46	EDIBLE D.I.Y. HARD CIDER Quench your thirst for hard cider by making it at home
49	DINE LOCAL GUIDE
64	LAST CALL NEPTUNE IN OPPOSITION Try this spicy drink when the season gets a little spooky

	RECIPES IN THIS ISSUE
17	Miso-Marinated Sablefish
22	Italian-Style Roasted Tomatillo Dressing
41	Mateo’s Salsa Verde
42	Roast Chicken
43	Honey Balsamic Drizzle
44	Meatballs for Maya and Duke
45	Pan-Roasted Brussels Sprouts
47	Hard Cider
64	Neptune in Opposition

	COVER PHOTOGRAPH: Beet, burrata and tomato salad at Poppy Hall in Pacific Grove by Margaux Gibbons
	CONTENTS PHOTOGRAPH: Strawberry field at UCSC Farm by Crystal Birns

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