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Spring 2013 Issue
Last Updated March 01, 2013
Edible Marin & Wine Country #17 - Spring 2013, "The Dairy Issue"
Local Winners of the 2013 Good Food Awards
This past January, in a culinary star-studded ceremony at the San Francisco Ferry Plaza Building, 114 food and beverage artisans from 30...
Who’s Your Local Food Hero? Our 2013 Winners
In the Fall 2012 issue we announced our second annual Local Heroes contest and invited you, our readers, to vote for your favorite local...
'Til the Cows Come Home: Marin’s Rich History of Dairying
These days, food-lovers flock to the northern San Francisco Bay Area to sample the best in restaurants and local produce, and to appreciate...
Ig Vella: The Big Cheese
What was that weird crackling noise? It got louder and louder, and scarier and scarier. Was it an invasion of crickets into St. Francis...
Where the Buffalo Roam
Two small farms in California are experimenting with ultra-fresh, melt-in-your-mouth mozzarella di bufala, made from the milk of nearby water buffalos.
Seasons of Cheese: It's All in the Grass
The time of year—and the type of grass that cows, sheep and goats eat—affect the end result in cheesemaking so much, one can “taste the seasons,” says expert Collette Hatch, Sonoma’s “...
Boldly Going Where Small Family Dairies Must Go
Clover Stornetta and Three Generations of Innovation
Homemade Yogurt: Eating Your Curds and Whey
Yogurt is one of our most basic foods—so simple and nutritious that it’s one of the first foods we feed babies. But even big kids and...
Soft Yogurt Cheese with Lemon and Honey
This cheese can be the consistency of sour cream or of cream cheese, depending on how long you let it drain. You can experiment with just about any flavoring, sweet or savory. Add curry or diced red...
Flaky Biscuits with Whey
You can make these by hand, but using a food processor works very well. The dough will be very wet. Don’t be afraid of it—the wetter the better.
Ca'Momi's Cannelloni Ricotta & Spinaci with Bellwether Farms Jersey Ricotta
Spinach and ricotta cannelloni is a traditional Italian stuffed pasta dish, often served for Sunday family meals. This version, created by Valentina Guolo-Migotto of Napa’s Ca’Momi Enoteca,...
Our Milk Shed: Coastal Marin and Sonoma Counties
The Renowned Local Dairy Network Built on Quality and Co-operation in Coastal Marin and Sonoma Counties
Chive Talkin'
Littlest Onion Cousin Adds Delicate Touch of Spring
Green Garlic Flan with Chive Blossoms
This delicate savory custard has a silky texture and the merest hint of garlic, enhanced by chive blossoms. Combined with a green salad, the individual custards make an unusual first course, but they...
What's in Season in Marin, Napa and Sonoma Counties: Spring
FRUITS
Blackberries
Early cherries
Grapefruit
Kiwi
Kumquats
Lemons
Oranges
Raspberries ...
Get Yer Goat On: Pairing Sauvignon Blanc with Goat Cheese
“Sauvignon Blanc is a magic bullet with fresh goat’s milk cheese.”
Heard this before? When looking at the confounding world of cheese and...
Escoffier Questionaire: John Franchetti
Learning that this issue would be an ode to local dairy, I immediately thought of Chef John Franchetti and that naturally led to my rolling...
Rosso's Wild Mushroom Salad with Burrata and Mascarpone Polenta
Put together a warm salad that packs in three types of mushrooms.
Cabernet Franc: Our Love Affair with Cabernet Sauvignon's Papa!
As wine merchants, we enjoy introducing clients to varietals they are not familiar with and allowing them to just maybe find a new favorite...
Stepping Up: A New Generation at the Helm
Along the busy Highway 101 corridor of Marin and Sonoma counties, we tend to measure time in hours or hurried minutes. But driving west...
Meet Your Maker
Local Farms and Ranches Offer Hands-On and Up-Close Experiences with Agritourism Opportunities
Frozen Honey-Vanilla Goat's Milk on Sugar Cone Cookies
This ice milk charms with its light texture and mild, earthy taste from goat’s milk and honey. The flavor comes predominantly from the honey, so choose one you really enjoy, with mild to moderate...
Say (Mac &) Cheese!
I didn’t always like mac & cheese. In fact, I pretty much loathed it. But cheese itself? I couldn’t get enough.
Admittedly, my...
Sonoma Mac & Cheese
The obvious inspiration for this recipe lies in the verdant hills north of the Golden Gate and the animals and creameries in their midst. The result is a dish that brings together all the comforts of...
