Winter 2013 Table of Contents

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4

GRIST FOR THE MILL

6

PAGE SIX

FOOD PHILOSOPHY

This winter, a brewer, a fisherman and a farmer illuminate their work. 

8

EDIBLE NOTABLES

THE COOK’S BOOKCASE, FOOD RADIO, FULL CIRCLE

14

WHAT’S IN SEASON

KALE

Winter’s most nutrient-packed green is more versatile than you may think.

20

FOODSHED

WINTER FARMERS’ MARKETS

A complete listing for the Monterey Bay Area. 

22

THE PRESERVATIONIST

SHRUBS!

Sweet-tart elixirs that will enliven your holiday drinks and winter cooking repertoire

24

IN THE KITCHEN

ICHTHYOPHOBIA

Overcoming your fear of cooking whole fish

 

 

 

 

30

ARTISANS

LOVE BITES

The sweet life–and creations–of our local chocolatiers

38

ON LOCATION

A FEAST FOR THE EYES

Using light, speed and a little styling to capture the meal

46

ON THE VINE

GRAPE DEFENDERS

The ancient art of falconry flies again at local sustainable vineyards

 54

DIY

HOUSE BLEND

Roasting your own coffee–and maybe growing it, too

 59

DINE LOCAL GUIDE

 69

LOCAL SOURCE GUIDE 

 72

LAST CALL

CUP OF GOLD

Terri Madrid is converting Salinas to matcha, one cup at a time

 

COVER 

Ivan Kale Ordjonikidze in Serendipity Farms’ kale beds by Margaux Gibbons
 

CONTENTS 

Teas at Gold Leaf Spice and Teas by Angela Aurelio

 

 

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 

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