Edible Monterey Bay

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SUMMER 2013 TABLE OF CONTENTS

Screen Shot 2013-05-30 at 7.32.57 PM

4

GRIST FOR THE MILL

6

EDIBLE NOTABLES

Awards, Fountain of health, A taste of paradise, Guilt-free burgers

13

WHAT’S IN SEASON

HEIRLOOM MELONS
Beyond watermelons: summer’s most refreshing fruit

19

SUMMER FARMERS’ MARKETS

22

ROADSIDE DIARIES

CAMPING CUISINE
Family foraging: the best kind of treasure hunt

26

DINNER PARTY

LOCAL AND ORGANIC FOR $5 PER GUEST
A fine-dining chef uses creativity and local knowledge to entertain six for just $25

30

DIY

BEE YOURSELF
Honey, anarchy, and saving the world, one hive at a time

38

ON THE VINE

BRAND-ED 
A young winemaker makes his mark on Monterey County wines

45

EDIBLE BOOKS

SUMMER READING LIST
How to garden, eat and cook, all written by a neighbor near you

48

THE PRESERVATIONIST

U-PICK SEASON
Preserve your tomatoes when they’re at their peak of flavor and you’ll get to enjoy them all year long

52

EDIBLE EVENTS

GARDENER RANCH AND BASIL
A sneak peak at a historic ranch and a release party

72

LAST CALL

CRAFTING COMMUNITY
Hollister Hills Taproom and Brewery
 

DINE LOCAL
 

LOCAL SOURCE GUIDE/MAP OF THE REGION
   
 
Photographs on this page and cover are by Camilla M. Mann
   
   

 

RECIPES IN THIS ISSUE

16 Summer Scallop and Mellon Crudo •   17 Simple melon preparations •   25 Penne with Miner’s Lettuce, Sundried Tomatoes, Nasturtium Flowers and Wild Fennel Seeds •   26 An improvised dinner of inexpensive and local summer delicacies •   35 Honey-infused Dark Chocolate Truffles

 

SunBean Salad and Cilantro Mint Sauce: On the web, along with dozens of other recipes, HERE. 

 

 
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About the author

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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.