Our Archives
Fall 2015 Issue
Last Updated September 01, 2015
Edible Marin & Wine Country #27 - Fall 2015, the Farm-to-Market Issue
Front Porch Farm Brings to Life Integrated Regenerative Farming
One Couple Sees a Lot More than Wine Country in Healdsburg’s Prime Growing Region
“What I stand for is what I stand on.”
That spare...
Market Watch: Farm Audit Program Boosts Integrity of Offerings
The Thursday morning Marin Civic Center Farmers’ Market is a happy, festive place. No matter that you’re in the middle of a hectic week,...
Cultivating More Than Produce
Bi-Rite reaping lessons, connections from its farm ventures
“Summer squash, tomatoes—”
“We start green beans even before that.”
“We always...
Hope Under Our Feet: The Marin Carbon Project
Farming Carbon for the Future
When I first moved to Sonoma County over a decade ago, I didn’t give much thought to the knuckles of golden...
Truly Farm to Table: Tight Bonds Between Full Table Farm & Bar Tartine
It all began with a bumper heirloom tomato harvest. A full table, in fact. In 2010, Mindy Blodgett and Juston Enos, then recently relocated...
Up on the Roof: Quince Restaurant
A Sanctuary Above the (Michelin) Stars
Right before service begins at Quince restaurant in San Francisco, Chef de Cuisine Jonathan Black...
The CIA at Greystone
Schooling the Next Generation of Farm-to-Table Chefs
When you are hailed as “the Godfather” of American cuisine, have earned three stars...
Carpaccio of Chioggia Beet, Petite Frisee Salad
Recipe contributed by Chef Larry Forgione, The Conservatory restaurant at the CIA at Greystone, Saint Helena
Mushrooms Mean Fall
Fall is mushroom season, the time when, with rain, the forest floors of Northern California come alive with fungi and foragers with baskets...
Shitake Mushroom Soup Shots
This soup is all about the earthy flavor of shiitake mushrooms, but it relies heavily on the stock to bring out the flavor. Full of umami flavor, this soup is similar to Valerie’s Shiitake...
Journey to HomeFarm
The Mad Farmer, the Dancer and the Jazz Musician
“The soil is the great connector of lives, the source and destination of all. It is the...
Escoffier Questionnaire: Chef Sean O'Toole of TORC in Napa
RESTAURANT: TORC, NAPA
To truly witness a tomato in its moment, or a mushroom freshly foraged, you must do as little as possible to...
All Food is Grass: An Excerpt from Defending Beef
Modern urban dwellers tend to look at grass and see only monotonous, ubiquitous, inedible green ground cover. Environmentally minded...
Beef Kabobs with Fresh Bay Leaves
This is one of my favorite dishes to make with fresh sweet bay laurel leaves. The colors are so bright and fresh and the aroma, as the skewers grill, fills the air with the scent of the Mediterranean...
Gather 'Round for a Pizza Party
When I was in middle school, I had homemade Sicilian- style pizza at a friend’s house. It was square and had a fluffy thick crust. I...
No-Cook Tomato Sauce
Because you are not cooking this sauce, we call for just a very small amount of garlic so it doesn’t overpower the beautiful sweetness of the fresh tomatoes. We also ask you to peel the tomatoes—...
Hanson of Sonoma, Where Stomping Grapes into Organic Vodka is a Family Affair
The organic revolution has few frontiers left to conquer, and thanks to a small family operation in the heart of Sonoma County, vodka is no...
Gravenstein Apple and Chevre Pizza with Toasted Walnuts and Prosciutto
As we covered in the Summer 2015 issue of Edible Marin & Wine Country, Gravenstein apples are an heirloom varietal that was once a major food product in Sonoma County. The Slow Food movement has...
Farming The Sun
Local Solar-Powered Food and Drink Businesses Bask in the Glow
As we face the realities and shortcomings of our modern industrial food...
