4
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6
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FOOD PHILOSOPHY
This winter, a brewer, a fisherman and a farmer illuminate their work.
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8
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14
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KALE
Winter’s most nutrient-packed green is more versatile than you may think.
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20
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WINTER FARMERS’ MARKETS
A complete listing for the Monterey Bay Area.
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22
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SHRUBS!
Sweet-tart elixirs that will enliven your holiday drinks and winter cooking repertoire
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24
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ICHTHYOPHOBIA
Overcoming your fear of cooking whole fish
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30
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LOVE BITES
The sweet life–and creations–of our local chocolatiers
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38
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A FEAST FOR THE EYES
Using light, speed and a little styling to capture the meal
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46
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GRAPE DEFENDERS
The ancient art of falconry flies again at local sustainable vineyards
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54
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HOUSE BLEND
Roasting your own coffee–and maybe growing it, too
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59
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69
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72
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CUP OF GOLD
Terri Madrid is converting Salinas to matcha, one cup at a time
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COVER
Ivan Kale Ordjonikidze in Serendipity Farms’ kale beds by Margaux Gibbons
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CONTENTS
Teas at Gold Leaf Spice and Teas by Angela Aurelio
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RECIPES IN THIS ISSUE: 17 Prosciutto Quail with Kale, Quinoa and Golden Beets • 18 Kale and Parmesan Fritters • 19 Gluten- Free Kale Brownies • 23 Pomegranate and Black Pepper Shrub • 27 Lemon Verbena Steamed Fish • 28 Whole Roasted Rockfish with Winter Citrus • 35 Cacao Nib Butter Cookies • 57 Coffee-Braised Lamb Shanks
[…] Winter 2013 […]