Edible Monterey Bay

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SUMMER 2023 TABLE OF CONTENTS

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

A dahlia farm brings hope to a scorched corner of the Santa Cruz Mountains

How Cruz Foam is repurposing food waste and helping keep plastics out of the ocean

For celebrated chef Ron Mendoza and company, the path to breadmaking enlightenment was not a straight rise

WHAT’S IN SEASON

PRUNE PLUMS

Discover the pleasure of eating them fresh

LOCAL FOODS IN SEASON

FOODSHED

SUMMER FARMERS’ MARKETS

A complete guide for the Monterey Bay area

IN THE KITCHEN

MAKE IT POP

A treat for the eyes and the taste buds

ON THE FARM

AN ORGANIC AMERICAN DREAM

Claribel and José Gallardo’s journey from field workers to farm owners

EDIBLE SUSTAINABILITY

THE BUCK STOPS HERE

Goat meat is growing in popularity, but why are so many Americans still afraid of it?

ON THE BAY

GONE FISHING

Why there is no local salmon this summer and a health check on the Monterey Bay

EDIBLE GETAWAY

BACKYARD BEAUTY

Make the trek to Pinnacles National Park as it celebrates 10th year

DINE LOCAL GUIDE

LAST CALL

POUR THE PIQUETTE

Consider this fizzy, low-ABV beverage your new summer sipper

RECIPES IN THIS ISSUE

Prune Plum Galette

Watermelon Popsicles

Green Tacos with Rajas Poblanas, Shiitakes and Leeks, and Avocado Salsa

Turmeric and Cumin Spiced Goat Patties

COVER PHOTOGRAPH

Popsicles by Daniela Gerson

CONTENTS PHOTOGRAPH

Chalone Vineyard by Mark C. Anderson

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