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edible Monterey Bay Winter 2016

Contents 4 GRIST FOR THE MILL 7 EDIBLE NOTABLES Cat & Cloud brews community, A chef keeps his kitchen open for the firefighters at the Santa Lucia Preserve 15 WHAT’S IN SEASON PARSNIPS Celebrating a deceptively delicious and versatile winter root 18 EDIBLE ARTISANS BURN HOT SAUCE A local chef and farmer create a condiment like no other 22 ON THE FARM CANNABIS BOWL OF THE WORLD? Marijuana legalization promises challenges as well as opportunities for the Monterey Bay agricultural community 26 HOME ON THE RANGE CALIFORNIA KUROBUTA How a Hollister family bet its farm on a pig and wound up raising worldclass pork 32 EDIBLE INNOVATORS STILL FARMING Organic vegetables and “the world’s second oldest profession” go hand in hand on Whiskey Hill 40 EDIBLE ICONS READY FOR ITS NEXT CHAPTER A century later, the Highlands is still a pioneer 44 PRESERVATIONIST HOMEMADE POP%TARTS Empowering children to cook—even their own “junk food”—is good for everyone 47 DINE LOCAL GUIDE 61 WINTER 2016 LOCAL SOURCE GUIDE 64 LAST CALL HOT CHOCOLATE An illustrated guide to a singular winter treat 2 edible MONTEREY BAY WINTER 2016 WINTER MONTEREY BAY FARMERS’ MARKETS online at www.ediblemontereybay.com COVER AND CONTENTS Photos by Amanda Pargh RECIPES IN THIS ISSUE: 31 Simple Kurobuta Pork Roast from California Kurobuta More online at www.ediblemontereybay.com: • Seafood Bouillabaisse from Santa Lucia Preserve • Parsnip Hazelnut Gratin from Assembly • Parsnip Nutmeg Ice Cream from e Penny Ice Creamery • Grilled Turmeric Chicken Breast from Ella’s at the Airport • Butternut Squash Soup from California Market at Pacific’s Edge • Homemade Pop-Tarts from Happy Girl Kitchen


edible Monterey Bay Winter 2016
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