Edible Monterey Bay

WINTER 2018 TABLE OF CONTENTS

4GRIST FOR THE MILL
6EDIBLE 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
18WHAT’S IN SEASON DUNGENESS CRAB
Master of the winter table and essential catch for the local fleet
29FOODSHED
WINTER FARMERS’ MARKETS
A complete guide for the Monterey Bay area
32BACK OF THE HOUSE
GLOBAL ORGANIC
Sustainably sourced international cuisine is more diverse and plentiful than ever before in the Monterey Bay area
39IN THE KITCHEN
TALKING SHIITAKE
Whether foraged, cultivated or home grown, mushrooms are a passion for chef John Cox
47BEHIND THE BOTTLE
VINTAGE FRIENDSHIPS
Now in its 42nd year, Redwood+Vine is a place for do-it-yourself winemakers
50EDIBLE COMMUNITY
MUTUAL MEDICINE
Cooking for friends in need
54THE PRESERVATIONIST
ORANGE CRANBERRY MARMALADE
Perfect for a winter holiday breakfast or brunch
57DINE LOCAL GUIDE
72LAST BITE
BROWN BUTTER-BAY LAUREL COOKIES
Irresistibly rich and savory
 RECIPES IN THIS ISSUE
24Dungeness Crab Lasagna with Greens and Mushrooms
24Endive Salad with Shaved Fennel, Persimmons and Dungeness Crab
37Cashew Cauliflower Curry
45Big Sur Chanterelle Risotto
54Orange Cranberry Marmalade
72Brown 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

 

Facebook