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 Bay

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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