SPRING 2018 TABLE OF CONTENTS

4 GRIST FOR THE MILL
6 EDIBLE NOTABLES
  Why collaboration and not competition is the mantra of local craft breweries
  How legalization has brought boom and bust for local artisan producers of edible marijuana products
12 WHAT’S IN SEASON
ASPARAGUS
If you love fresh, local asparagus, you might want to start growing your own
23 FOODSHED
SPRING FARMERS’ MARKETS
A complete guide for the Monterey Bay area
26 SPRING FORAGING
CLIFF CLIMBER
A local man risks life and limb to make seriously inspired salts
32 ON THE HOOK
TRASH TALK
Why so-called trash fish are actually a secret treasure—and why it matters
40 EDIBLE ICONS
M.F.K. FISHER AND ME
How bad dorm food led to an unlikely nine-year culinary correspondence with a legendary food writer
44 ON THE FARM
KNOW YOUR FARMER
As organic food becomes more widely available, CSAs struggle to survive
50 THE PRESERVATIONIST
MAKING GOAT CHEESE
Transforming milk to chèvre with the help of some inspiring local goat herders
53 DINE LOCAL GUIDE
67 LOCAL SOURCE GUIDE
72 LAST CALL
DECIPHERING DESSERT
An illustrated guide to enjoying the fruits of spring
  RECIPES IN THIS ISSUE
17 Monterey Bay King Salmon with Asparagus and Spring Vegetables
18 Asparagus Risotto
18 Valley Kitchen Spring Asparagus Purée
39 Local Vermilion Rockfish in Pink Peppercorn-Salt Crust
52 Chèvre
  ONLINE ONLY
  Crispy Garbanzo Battered Romanesco
  Ginger Brined Grenadier with Parsnip Purée, Bacon Beurre Blanc and Apricot Sweet and Sour Glaze

  COVER PHOTOGRAPH:
Big Sur Salts’ Laguna blend by Carlo Overhulser
  CONTENTS PHOTOGRAPH:
Sheep at Garden Variety Cheese’s Monkeyflower Ranch by Julie Cahill

 

 

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