Contents 4 GRIST 6 EDIBLE NOTABLES THE CURATED FEAST, FARM-TO-TEAPOT, POkE LAB, TOMATO LOVERS 14 SUMMER FARMERS’ MARkETS 16 WHAT’S IN SEASON NOPALES AND PRICkLY PEARS e dual-purpose cactus 24 EDIBLE TRAVEL POSTCARD FROM CUBA A California chef experiences the island nation’s changing food scene 30 EDIBLE HISTORY THE MCGRATH HOP A local heirloom revival story 34 EDIBLE ENTREPRENEUR LEADING LADY How motorcycle mama Emily omas ignited the Santa Cruz craft beer explosion 42 SUMMER FORAGING kAYAk FISHING A day on the water hooks our writer 46 THE PRESERVATIONIST ADD SOME FLAVOR TO YOUR JAMS! Okay, you know the basics. Now, let’s up your game 51 ON THE FARM DEERHAVEN LAVENDER FARM A family finds harmony with the land through lavender 55 DINE LOCAL GUIDE 67 LOCAL SOURCE GUIDE 72 LAST CALL LUNCH IN LISBON A reminder that the soul of a place is found through its food—and its people COVER ILLUSTRATION e Monterey Bay region by Zephyr Pfotenhauer CONTENTS PHOTOGRAPH Some of the delicious beer on offer at e Cremer House, Felton, by Michelle Magdalena 2 edible monterey bay summer 2016 BREWTOPIA 2016 Edible Monterey Bay CRAFT BEER GUIDE Be sure not to miss this beautiful foldout map between pages 32 and 33. RECIPES IN THIS ISSUE 19 Cactus and Kale Salad 20 Prickly Purple Heart Carnitas 22 Prickly Pear Summer Cooler 41 Smoked Black Cod Panuchos and Beer-Soaked Watermelon 48 Blueberry Mint Jam Additional recipes online at www.ediblemontereybay.com/recipes: Moroccan Couscous Salad with Lavender Lemon Tahini Dressing, Strawberry Lavender Tart and Lavender Lemon Vinaigrette.
edible Monterey Bay Summer 2016
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