SPRING 2018 TABLE OF CONTENTS

March 5, 2018 by Edible Monterey Bay

4	GRIST FOR THE MILL
6	EDIBLE NOTABLES
	Why collaboration and not competition is the mantra of local craft breweries
	How legalization has brought boom and bust for local artisan producers of edible marijuana products
12	WHAT’S IN SEASON ASPARAGUS If you love fresh, local asparagus, you might want to start growing your own
23	FOODSHED SPRING FARMERS’ MARKETS A complete guide for the Monterey Bay area
26	SPRING FORAGING CLIFF CLIMBER A local man risks life and limb to make seriously inspired salts
32	ON THE HOOK TRASH TALK Why so-called trash fish are actually a secret treasure—and why it matters

40	EDIBLE ICONS M.F.K. FISHER AND ME How bad dorm food led to an unlikely nine-year culinary correspondence with a legendary food writer
44	ON THE FARM KNOW YOUR FARMER As organic food becomes more widely available, CSAs struggle to survive
50	THE PRESERVATIONIST MAKING GOAT CHEESE Transforming milk to chèvre with the help of some inspiring local goat herders
53	DINE LOCAL GUIDE
67	LOCAL SOURCE GUIDE
72	LAST CALL DECIPHERING DESSERT An illustrated guide to enjoying the fruits of spring

	RECIPES IN THIS ISSUE
17	Monterey Bay King Salmon with Asparagus and Spring Vegetables
18	Asparagus Risotto
18	Valley Kitchen Spring Asparagus Purée
39	Local Vermilion Rockfish in Pink Peppercorn-Salt Crust
52	Chèvre
	ONLINE ONLY
	Crispy Garbanzo Battered Romanesco
	Ginger Brined Grenadier with Parsnip Purée, Bacon Beurre Blanc and Apricot Sweet and Sour Glaze

	COVER PHOTOGRAPH: Big Sur Salts’ Laguna blend by Carlo Overhulser
	CONTENTS PHOTOGRAPH: Sheep at Garden Variety Cheese’s Monkeyflower Ranch by Julie Cahill

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Edible Monterey Bay

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