Grist for the Mill

GRIST FOR THE MILL edible

monterey bay

The dirty little secret around our house is that, while it was a love of cooking that first prompted us to think about creating this food magazine, the fact is that ever since we launched it, we’ve well, um, stopped cooking.

Not entirely, of course.

But we have to admit that as we race to keep up with what seems like a constant and continuous march of deadlines, our cooking has become pretty simple. Gone are the days when we could spend an afternoon wrangling several bunches of hardy Swiss chard into a plate of delicate malfatti. Gone are the days when we got out into the garden just to plant the chard. Gone are…

Whoops. We are incredibly fortunate. Summer is taking hold. We have beautiful heirloom tomato plants settling into that garden. And our simple dinners allow the rockstar essence of our Monterey Bay region’s fruits and vegetables to shine through and remind us why we are doing this.

We are inspired by the food, and the people who grow and prepare it. We are inspired to share their stories, and we are inspired share the bounty of our own garden.

Just please don’t expect malfatti anytime soon. Let us get past a few more issues before that.

Meantime, we offer you this magazine, which, in truth, we love producing, and we think you’ll love to read. In the pages that follow, you’ll learn about organic berries (p. 24), sardines from the Bay (p. 30), a huge array of new local food events like The Independent Marketplace (p. 20), luscious local wine (p. 44), preserves (p. 49) and even local Tiki drinks (p. 71).

It’s all here. Dig in. Enjoy. And look for more by going to our website, www.ediblemontereybay.com, following our Facebook, Twitter and RSS feeds, or by registering to share a meal (and most likely a new adventure) with other Edible readers at one of our Pop-up Breakfasts or Supper Clubs.

Now, back to the kitchen, er, computer…

With gratitude and best wishes for a wonderful summer,

Sarah Wood and Rob Fisher Publishers

PUBLISHER AND EDITOR Sarah Wood Sarah@ediblemontereybay.com 831.238.1217

CO-PUBLISHER AND ASSOCIATE EDITOR Rob Fisher

COPY EDITOR Doresa Banning DESIGNER Melissa Petersen WEB DESIGNER Mary Ogle AD DESIGNER Jean Roth

CONTRIBUTORS FOR THIS ISSUE Freda Banks • Jordan Champagne Jamie Collins • Cameron Cox Margaux Gibbons • Ted Holladay Elizabeth Limbach • Deborah Luhrman • Pete Rerig • Carole Topalian Patrick Tregenza • Amber Turpin Patrice Ward • Lisa Crawford Watson

ADVERTISING SALES Shelby Lambert • 831.238.7101 Shelby@ediblemontereybay.com Kate Robbins • 831.588.4577 Kate@ediblemontereybay.com

INTERN Katie Reeves

DISTRIBUTION ASSISTANCE Angie D’Elia Lee • Iris McWilliams

CONTACT US: Edible Monterey Bay 24C Virginia Way, Carmel Valley, CA 93924 www.ediblemontereybay.com 831.238.1217 info@ediblemontereybay.com

Edible Monterey Bay is published quarterly. All rights reserved. No part of this publication may be used without written permission of the publisher. Subscriptions are $28 per year at www.ediblemontereybay.com. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our apologies and notify us. Thank you.

RECIPE: For our favorite malfatti recipe, please go to www.ediblemontereybay.com and click on the “RECIPES” tab.