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Spring 2014 Issue
Last Updated March 01, 2014
Edible Marin & Wine Country #21 - Spring 2014, "Butter and Eggs" Issue
Eggs First. Or Is It the Chickens?
Petaluma used to be known as “The World’s Egg Basket.” Not necessarily the chicken basket, with fries, of the world.
Many of the area’s...
Kathleen Weber, Della Fattoria
For Kathleen Weber, it means a farm, a family, and most importantly, a way of life
A Taste of Marin: Culinary Tours Bring Appreciative Fans to Local Food Artisans
Elizabeth Hill is living proof that vision boards—those colorful collages people put together to realize their dreams—actually work. Well,...
Churn Up the Fun: Making Your Own Butter
"Modern” butter making is very little changed from the ancient methods developed by our ancestors for turning delicious, luxurious...
Mexican Chocolate Butter
Perfect for a big bowl of warm oatmeal, warm muffin or thick piece of toast.
Baple Butter (Pronounced "Bay-pull")
This butter works great for waffles or spread on cornbread. Add a pat to a sauté pan of carrots, along with a dash of red pepper flakes, for a sweet-spicy side dish.
A Cup of White Space
Joy and fun are essential spices in the kitchen
