Fall 2017 Table of Contents

4 GRIST FOR THE MILL
6 EDIBLE NOTABLES
  The cooks are kids at FoodLab
  Veg on the Edge pushes the envelope on healthful and delicious food
  Folktale Winery becomes a local hotspot for food as well as wine
19

WHAT’S IN SEASON
WINTER SQUASH AND PUMPKINS
Discover some delicious new variations on these fall favorites

25

FOODSHED
FALL FARMERS’ MARKETS
A complete guide for the Monterey Bay area

28 EDIBLE HERILOOMS
TIME TRAVELERS
Santa Cruz County’s culinary heritage is served up in a tasty new book
32 EDIBLE COMMUNITY
WATSONVILLE AWAKENING
Are hipster food and drink businesses making it the Brooklyn of the Monterey Bay?
40 ON THE FARM
FORGOTTEN FRUIT
Heirloom apple growers and cider makers breathe new life into historic crop
48 BACK OF THE HOUSE
ROAD TRIP
Chef David Baron gets to know his farmers and fishermen as he prepares to open his much-anticipated Salt Wood restaurant in Marina
54 THE PRESERVATIONIST
GIVING TREE
Savor autumn’s luscious bounty of figs year-round
57 DINE LOCAL GUIDE
69 LOCAL SOURCE GUIDE
80 LAST CALL
A WOMAN AND A VAMPIRE WALK INTO A BAR
World champion bartender Kate Gerwin stirs up cocktail culture in Santa Cruz
  RECIPES IN THIS ISSUE
  Butternut Squash Farrotto
Butternut Squash Crème Brûlée
Tomato Apple Chutney
Apple Upside Down Gingerbread
Fig Jam

  COVER PHOTOGRAPH:
Ellery Hansen reaches for an apple
by Michelle Magdalena
  CONTENTS PHOTOGRAPH:
Orchard at Fruitilicious Farm 
by Michelle Magdalena

 

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