SUMMER 2016 TABLE OF 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
The 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 Thomas
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:
The Monterey Bay region
by Zephyr Pfotenhauer
  CONTENTS PHOTOGRAPH:
Some of the delicious beer on offer at The Cremer House, Felton,
by Michelle Magdalena
  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:
  Moroccan Couscous Salad with Lavender Lemon Tahini Dressing
  Strawberry Lavender Tart
  Lavender Lemon Vinaigrette

 tocEMBsum16

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