WINTER 2018 TABLE OF CONTENTS December 11, 2018November 30, 2018 by Edible Monterey Bay 4 GRIST FOR THE MILL 6 EDIBLE NOTABLES Sweet times for award-winning Mutari Chocolate in Santa Cruz Hollister’s best little Mexican-style bakery is a long family tradition Olive oil is putting tiny San Ardo on the map, with a fifth-generation family ranch now a modern day agricultural success 18 WHAT’S IN SEASON DUNGENESS CRAB Master of the winter table and essential catch for the local fleet 29 FOODSHED WINTER FARMERS’ MARKETS A complete guide for the Monterey Bay area 32 BACK OF THE HOUSE GLOBAL ORGANIC Sustainably sourced international cuisine is more diverse and plentiful than ever before in the Monterey Bay area 39 IN THE KITCHEN TALKING SHIITAKE Whether foraged, cultivated or home grown, mushrooms are a passion for chef John Cox 47 BEHIND THE BOTTLE VINTAGE FRIENDSHIPS Now in its 42nd year, Redwood+Vine is a place for do-it-yourself winemakers 50 EDIBLE COMMUNITY MUTUAL MEDICINE Cooking for friends in need 54 THE PRESERVATIONIST ORANGE CRANBERRY MARMALADE Perfect for a winter holiday breakfast or brunch 57 DINE LOCAL GUIDE 72 LAST BITE BROWN BUTTER-BAY LAUREL COOKIES Irresistibly rich and savory RECIPES IN THIS ISSUE 24 Dungeness Crab Lasagna with Greens and Mushrooms 24 Endive Salad with Shaved Fennel, Persimmons and Dungeness Crab 37 Cashew Cauliflower Curry 45 Big Sur Chanterelle Risotto 54 Orange Cranberry Marmalade 72 Brown Butter-Bay Laurel Cookies COVER PHOTOGRAPH: Yellow oyster mushrooms at Far West Fungi in Moss Landing by Patrick Tregenza CONTENTS PHOTOGRAPH: Decadent brownies and drinking chocolate at Mutari in Santa Cruz by Patrick Tregenza 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.