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Fall 2013 Issue

By Moe Good Finigan
| September 1, 2013

Edible Marin & Wine Country #19 – Fall 2013

And the 2013 Silver Trowel Goes to…

Slide Ranch, the nonprofit teaching farm in the Marin Headlands, has been providing Bay Area children and their families hands-on

Apple and Fig Stuffed Porchetta Sandwiches

This is a dish for a crowd. If possible, source your pork from a ranch or butcher that deals with

Cassoulet Bean Soup with Wild Mushrooms

This soup is the essence of simplicity. It is easy to make, easy to freeze and hard to mess up.

Chalkboard: A New Hip and Casual Restaurant in Healdsburg

Chiles En Nogadas

Cultivating Awareness: Farming is Daily Meditation at Green Gulch

Day of the Dead: Recipes for a Celebration That’s Very Full of Life!

Escoffier Questionaire: Ari Rosen

Fall Fruit Chutney

Chutneys are essentially fruit pickles that often include vegetables and spices as well. They can be sweet or hot and

Flat Delicious: Toothsome and Texture are Key to Authentic Mexican Tortillas

El Molino Central grinds out tortillas the old-school way

Jancis Robinson on American Wines

Kendra Kolling, The Farmer’s Wife

Mustards Grill Fall Pumpkin Soup

Mushrooms and curry shine in one Napa eatery’s spin on the usual pumpkin soup.

Oaxacan Hot Chocolate—With a Kick

Creamy, spicy and absolutely delicious

Oxbow Merchants Fork it Over For Good

Preserving the Season

Quesadillas with Spicy Tomatillo Salsa

Quesadillas are a staple of any Mexican-inspired menu and the spicy tomato salsa served with this recipe comes together pretty

Rocca Family Celebrates 40 Years at The People’s Store In West Marin

Seafood Posole

Sicily: An Island with Cuisine You Can’t Refuse

Sorry, Everything is Delicious!

Mustards Grill celebrates 30 years!

Sweet and Sour Pickled Veggies

This recipe is adaptable to your tastes. Just taste the brine as you go and adjust for sweet or sour.

The 7% Solution

The Mill Valley Market and Farm: A Canepa Family Legacy

The Soup Shall Set You Free: Pairing Wine with Soup

Time to Make the Pickles!

There are hundreds of pickle versions out there—chef and cookbook author Jennifer Carden explains how she chooses her favorite.

What’s in Season in Marin, Napa and Sonoma Counties: Fall

September - October - November

What’s in Season in Marin, Napa and Sonoma Counties: Fall

September-October-November

Fall 2013 Issue

Related Stories & Recipes:

Morels and Spring Porcini on Mt. Shasta

Mushroom Foraging Sierra Nevada (Morels & Porcini target)

Craft Seasonal Dumplings with Chef Preeti Mistry

Grove 45 May High Tea

Pour + Explore: Four Valleys Wine Tasting at Paradise Ridge

A Taste of Italy at Centennial Mountain Tasting Room

Mushroom Foraging at Mount Shasta

Children’s Forage Walk & Wild Tea Party in Sausalito

Fall 2013 Issue

Related Stories & Recipes:

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