FALL 2023 TABLE OF CONTENTS

by Edible Monterey Bay

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

The owners of Santa Cruz’s most creative and communal café go from best friends to business partners

A new lending collection at Pacific Grove Library helps home cooks embrace their inner Top Chef

The prolonged drought was devastating to local bee populations, but what about the cold, wet winter of 2022-23? Local beekeepers have the lowdown on this year’s harvest

WHAT’S IN SEASON

THE COMPELLING QUINCE

Revered for their honeyed flesh and divine fragrance, these beguiling fruits are equally at home in sweet and savory dishes

LOCAL FOODS IN SEASON

FOODSHED

FALL FARMERS’ MARKETS

A complete guide for the Monterey Bay area

BACK OF THE HOUSE

DISARMING LUXURY

Chez Noir’s short road and long journey to a Michelin star

EDIBLE SUSTAINABILITY

CALL OF THE WILD

Daniel Laggner is on a mission to protect American wildlife by selling free range game meat

COOKING WITH THE SEASONS

FIKA BAKESHOP

Make these buttery scones to evoke the flavor of fall

ON THE FARM

PASSIONATE FARMING

Blossom’s Farm comes to Aromas

EDIBLE D.I.Y.

CONGEE

Learn to make these nourishing grain dishes for the cooler days ahead

DINE LOCAL GUIDE

LAST CALL

GLASS GEM CORN

Recovering Indigenous varieties of corn results in stunning discovery

RECIPES IN THIS ISSUE

Spiced Membrillo

Roasted Quince and Root Vegetables

Cider-Glazed Apple Cinnamon Scones

Jasmine Congee With Leeks, Shiitakes and Crunchy Chile

COVER PHOTOGRAPH

Echinacea growing at Blossom’s Farm by Michelle Magdalena

CONTENTS PHOTOGRAPH

Seasonal seafood at Chez Noir by Emma K. Morris

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