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4

GRIST FOR THE MILL

6

PAGE SIX

FOOD PHILOSOPHY

A chef and former school food services director, a food writer and a cooking instructor illuminate their work. 

8

EDIBLE NOTABLES

LOCAL HEROS

FEEDING FARMWORKERS

16

WHAT’S IN SEASON

Alliums

In spring, a kitchen workhorse gets its 15 minutes of fame. 

21

FOODSHED

SPRING FARMERS’ MARKETS

A complete listing for the Monterey Bay Area. 

25

ON THE FARM

IN DEFENSE OF BIG ORGANIC

Myra Goodman makes her case. 

30

BACK OF THE HOUSE

LA BALENA

Farm-to-table is no mere marketing term here. 

 35

BEHIND THE BOTTLE

MOUNTAIN MAN

Jeff Emery juggles wine, brandy and song

 

 

38

SPRING FORAGING

A SNAIL’S TALE

Stalking the original slow food in a California garden

42

ROADSIDE DIARIES

THE HAUTE ENCHILADA

Moss Landing’s fast-beating artistic and social heart

46

IN THE ORCHARD

ALMONDS

California’s most valuable crop thrives right next door

 53

THE PRESERVATIONIST

YOUR CUPBOARDS ARE FULL..
NOW WHAT?

Cooking slow food in a hurry- thanks to last season’s preserves

 57

DINE LOCAL GUIDE

 69

LOCAL SOURCE GUIDE 

 72

LAST CALL

ARTICHOKE BITTERS

A Bonny Doon homestead’s delicious spring tonic

 

 

 

COVER 

La Balena’s chef Brad Briske holding a chick at Fogline Farm, by Valery Rizzo

 

CONTENTS 

California garden snails, by Alanna Hale 

RECIPES IN THIS ISSUE:

19 Romanesco Salad with Roasted Garlic • 29 Very Chocolaty Chocolate Brownies • 41 Escargot and Salad with Crisped Pancetta and Sautéed Snails 54 Polenta Lasagna • On the Web: Butter Poached Green Garlic Butter and Green Garlic Ghee, Creamy Roasted Garlic Hummus, Roasted Spring Onion and Yogurt Dip, Eccentric Caesar Salad, Pickled Green Bean Three Bean Salad, Russian Style Beet Salad, Blossom’s Bitter Negroni and Jam Thumbprint Cookies (both with and without gluten), www.ediblemontereybay.com/recipes. 

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