Edible Monterey Bay

SPRING 2018 TABLE OF CONTENTS

4GRIST FOR THE MILL
6EDIBLE 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
12WHAT’S IN SEASON
ASPARAGUS
If you love fresh, local asparagus, you might want to start growing your own
23FOODSHED
SPRING FARMERS’ MARKETS
A complete guide for the Monterey Bay area
26SPRING FORAGING
CLIFF CLIMBER
A local man risks life and limb to make seriously inspired salts
32ON THE HOOK
TRASH TALK
Why so-called trash fish are actually a secret treasure—and why it matters
40EDIBLE ICONS
M.F.K. FISHER AND ME
How bad dorm food led to an unlikely nine-year culinary correspondence with a legendary food writer
44ON THE FARM
KNOW YOUR FARMER
As organic food becomes more widely available, CSAs struggle to survive
50THE PRESERVATIONIST
MAKING GOAT CHEESE
Transforming milk to chèvre with the help of some inspiring local goat herders
53DINE LOCAL GUIDE
67LOCAL SOURCE GUIDE
72LAST CALL
DECIPHERING DESSERT
An illustrated guide to enjoying the fruits of spring
 RECIPES IN THIS ISSUE
17Monterey Bay King Salmon with Asparagus and Spring Vegetables
18Asparagus Risotto
18Valley Kitchen Spring Asparagus Purée
39Local Vermilion Rockfish in Pink Peppercorn-Salt Crust
52Chèvre
 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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