Contents   

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GRIST FOR THE MILL  

EDIBLE HISTORY 

IN SEARCH OF
THE REAL PALEO DIET 

Remembering the Esselen people of Big Sur 

ON THE FARM 

GROWING PAINS

Beginning farmers face big obstacles on the road to having a farm of their own 

EDIBLE NOTABLES 

FARMHOUSE CULTURE
CARMEL BELLE
VENUS SPIRITS
STAR MARKET

THE PRESERVATIONIST 

PEPPER JAMS

A chance gift of jam deepens a friendship and produces a very good recipe  

DINE LOCAL GUIDE 

 

 

 

WHAT’S IN SEASON 

SHELLING BEANS

Do you know your hutterites from your tiger eyes? 

EDIBLE LIFE 

GREEN PARTY

Creating celebrations to feel good about 

A sustainable bridal gown

Sustainable holidays

The D.I.Y. wedding

 LOCAL SOURCE GUIDE

FOODSHED 

FALL FARMERS’ MARKET

IN THE KITCHEN 

TABLE TO FARM

California Grill of the Pajaro Valley keeps it local 

LAST WORD 

BEHIND THE BOTTLE 

HARD CORE

Cider is Santa Cruz’s newest bubbly  

 

 

COVER AND CONTENTS PHOTOGRAPHS:

Celebrating on the beach in Big Sur by Michelle Magdalena  

RECIPES IN THIS ISSUE: 27 White Beans with Fresh Sage and Mustard Greens, North African Date Tagin• 42 Red Pepper Jam • 64 Zuccanoush, Fresh Pesto. 

On the web at, www.ediblemontereybay.com: Kathryn Lukas’ tips for adding kraut and kimchi to your menus • Sean Venus’ cocktail recipes • Smoky Bacon-Bean Simmer Pot 

 

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