Edible Monterey Bay

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SUMMER 2020 TABLE OF CONTENTS

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Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

Composting evangelist transforms an eyesore into a neighborhood treasure

Chef Michael Jones on what makes a restaurant truly great

Women-owned seafood and salt business thrives despite pandemic

Former executive finds his passion in artisan breads

WHAT’S IN SEASON

LAVENDER

Transport your cooking with the scent of a Mediterranean summer

FOODSHED

SUMMER FARMERS’ MARKETS

A complete guide for the Monterey Bay area

EDIBLE PROVISIONS

SEASONINGS

EDIBLE COMMUNITY

ESSENTIAL SERVICES

Meet the folks who keep the farmers’ markets going strong

EDIBLE INNOVATION

DOT FARM

A virtual farm stand and crisis-inspired creativity in local food

EDIBLE ENTERTAINING

PICNIC PRIMER

Dinner parties are out. Follow our guide and invite your friends for an outdoor meal

IN THE GARDEN

CANNABIS COLLECTOR

Take a trip around the world with a man growing ancient landrace strains in his botanical garden in the Santa Cruz Mountains

IN THE COVID KITCHEN

SOURDOUGH DIARY

Why the  our shelves are empty

THE PRESERVATIONIST

STONE FRUIT PIE FILLING

Make it now and enjoy all year

LAST CALL

STAY HOPPY

Humble Sea Brewing Co. pivots quickly to serve thirsty fans

RECIPES IN THIS ISSUE

Honey Lavender Scones

Pumpernickel Open-Faced Sandwiches

Quick Asian Pickles

Sweet & Savory Hand Pies

White Bean Dip

Stone Fruit Pie Filling

COVER PHOTOGRAPH

Liz Birnbaum

About the author

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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.

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