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 Edible Monterey BayAt Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.