WINTER 2023 TABLE OF CONTENTS

by Edible Monterey Bay

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

Qouign: Creative flavor combos reign in Santana Rodriguez’s chocolates and pastries

Dive Bars: In praise of an endangered species

WHAT’S IN SEASON

HOT DATES

This ancient, versatile fruit comes in a variety of flavors and textures suited to both sweet and savory preparations

LOCAL FOODS IN SEASON

COOKING WITH THE SEASONS

SECOYA

Head chef Diana Phipps’ upscale menu is anchored by local ingredients and the bold flavors of her Australian upbringing

FOODSHED

WINTER FARMERS’ MARKETS

A complete guide for the Monterey Bay area

IN THE KITCHEN

PEAR PARTY

Forget the partridge, but amp up holiday meals with these jewels

ON THE FARM

DEEP ILLS, DEEP MEDICINE

Visionaries Rupa Marya and Ben Fahrer farm major solutions, from the ground up

EDIBLE PRESERVATION

YES, WE CAN

Tinned seafood has captivated social media; does it deserve a place in your pantry?

EDIBLE SUSTAINABILITY

BUILDING UTOPIA

Santa Cruz Permaculture provides hands-on solutions for a more sustainable food system and planet

EDIBLE D.I.Y.

ORCHARD DREAMS

For an intimate exchange with nature, take to the forest or plant your own

DINE LOCAL GUIDE

LAST CALL

BREWING SUSTAINABILITY

Peter B’s Brewpub brings a new climate-friendly grain to the Monterey Bay

RECIPES IN THIS ISSUE

Date Dadus

Winter Green Salad With Roasted Butternut Squash and Pomegranate Vinaigrette

Halibut With Brown Butter Pickle Sauce

Pears in Spiced Red Wine

Pears in Brandy Syrup

Pears in White Wine With Saffron

Bucatini With Sardines & Caramelized Fennel

Green Anchovy Butter

COVER PHOTOGRAPH

Patrick Tregenza

CONTENTS PHOTOGRAPH

Mark C. Anderson

Share on Facebook