Edible Monterey Bay

FALL 2018 TABLE OF CONTENTS

4GRIST FOR THE MILL
6EDIBLE 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
19WHAT’S IN SEASON
TOMATILLOS
Discover an easy-to-love, easy-to-grow way to add flavor to your cooking
27FOODSHED
FALL FARMERS’ MARKETS
A complete guide for the Monterey Bay area
30BEHIND THE BOTTLE
NIGHT HARVEST
A photo essay by winemaker Alex Krause captures the pre-dawn beauty of the grape harvest
35ON THE FARM
GENIUS AND JUSTICE
Organic agriculture and activism intersect at UCSC’s farm apprentice program
40BACK OF THE HOUSE
CHEFS’ KIDS
Are they born with a discerning palate? Or are the children of local chefs just luckier than other kids?
46EDIBLE D.I.Y.
HARD CIDER
Quench your thirst for hard cider by making it at home
49DINE LOCAL GUIDE
64LAST CALL
NEPTUNE IN OPPOSITION
Try this spicy drink when the season gets a little spooky
 RECIPES IN THIS ISSUE
17Miso-Marinated Sablefish
22Italian-Style Roasted Tomatillo Dressing
41Mateo’s Salsa Verde
42Roast Chicken
43Honey Balsamic Drizzle
44Meatballs for Maya and Duke
45Pan-Roasted Brussels Sprouts
47Hard Cider
64Neptune 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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