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 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.