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Summer 2015 Issue

Edible Marin & Wine Country Cover #26 - Summer 2015

Edible Marin & Wine Country #26 – Summer 2015, The 6th Anniversary Issue

The Barrel Room at The Hess Collection After the 2014 South Napa Earthquake

15 Seconds of Hell: Rebuilding and Moving Forward After South Napa Quake

Calvin Lamborn's Magic Peas

Calvin Lamborn’s Magic Peas

Rutherford

Eat Rutherford’s Dust: Vroom, Vroom

Eggplant and Cherry Tomato Bruschette

Eggplant and Cherry Tomato Bruschette

Eggplants in different colors and varieties

Eggplants—Tasting East and West

Moishe Hahn-Schuman and Matthew Williams

Escoffier Questionnaire: Moishe Hahn-Schuman and Matthew Williams

Sebastopol’s Community Apple Press

Get Juiced at Sebastopol’s Community Apple Press

Greek Yogurt Sorbet

Greek Yogurt Sorbet

When sweetened and churned in an ice-cream maker, Greek yogurt tastes like lemon cheesecake. Serve with summer fruits, fresh or
Grilled Hanger Steak with Grilled Red Onion Raita

Grilled Hanger Steak with Grilled Red Onion Raita

Grilled red onion adds sweet and smoky notes to this raita (yogurt salad). Be patient and cook the onion slowly
Nose-to-Tail Eating

Nose-to-Tail Eating

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Preserved Eggplant with Garlic and Fresh Thyme

Preserved in olive oil and balsamic vinegar, seasoned with garlic and thyme, these grilled or broiled eggplant strips are a
Cricket Cookies

Price Check on Aisle Five: Cricket Cookies – Wait What?

Kit Crawford and Gary Erickson, founders of Clif Bar

Raising the Bar: Clif Family Farm and Winery

Stacia and Edwin “Ed” Williams

Scottish Traditions and Family Honored at Cairdean Estate

Make Your Own Popsicles

Summer Melon Freezer Pop

If you are lucky enough to have an ice cream man who still visits your neighborhood, delivering happy childhood memories
Bread

The Accidental Baker

The French Baker

The Edible Traveler: A New Wave of French Artisans

Greek Yogurt Sorbet

Yogurt: Morning, Noon and Night

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