Author Archive | Edible East Bay

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Edible East Bay is published four times a year: Spring (Feb 15), Summer (May 15), Fall/Harvest (August 15), Winter/Holidays (November 15). Subscriptions are $28 annually (4 issues) or $46 for two years (8 issues).

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and mail it to:
Edible East Bay

4200 Park Blvd. #267
Oakland, CA 94602

phone: (510) 225-5776

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Our Supporters

Look for your free copy of Edible East Bay at the businesses marked in bold. If they are out, ask them to request a new supply.

agricultural institute of Marin. Three East Bay farmers markets. 800.897.FARM,

Almare Gelato Italiano. Family-owned, fresh ingredients. 2170 Shattuck Ave, Berkeley. 510.649.1888,


ALAMEDA MARKETPLACE. Ten locally owned and independently operated businesses.

BAUMAN COLLEGE. Turn your passion for nutrition into a career! 800.987.7530,

BEE HEALTHY HONEY SHOP. Oakland shop serving all your bee and honey needs. 510.338.9112,

BERKELEY HORTICULTURAL NURSERY. Family-owned retail nursery celebrating its 90th anniversary.


BIG PAW OLIVE OIL. Call 408.464.9048 for a private tasting at the shop: 1190 Dell Ave, Suite O,


BIOFUEL OASIS. A worker-owned cooperative. Visit their Urban Farm Store! 510.665.5509,

BLUE CIRCLE. Changing Seas, Responsible

BOZZANO OLIVE RANCH. Four generations in olive




CARICA Wines. Wines worthy of being placed among the

CATAHOULA COFFEE. Great coffee and hang-out in Richmond!

CENTER FOR NATURAL HEALTH CARE & HEALING. For people who choose to live naturally.… Read More

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Blueberry Pickled Fish

Molly’s Chèvre

Mostaccioli con Mandorle

Black Futsu in Green Curry Sauce

Potimarron Jeune in Tomato Sauce

Potimarron with Almonds, Garlic, and Aleppo Pepper

Grilled Potimarron with Salsa Verde


Warm Shelling Bean Salad with Grilled Shrimp

Blackberry Vinegar

Pomegranate-Jalapeño Jelly

Brown Turkey Fig Jam with Sherry & Fennel

Gulf Shrimp Sauté

Zucchini with Onions


Local Halibut in Albariño Crazy Water

Weedy Green Lemonade

Five-Minute Mexican Weed Wrap

Nettle Tea

Iced summer berry pudding

Sautéed Chicken Breast With Lillet Blackberry And Raspberry Sauce

Mâche salad with blueberries and toasted almonds


Porcini-braised rabbit

Clay Pot Lemongrass-Steamed Fish (Pla Nueng Morh Din)

Stir-Fried Beef with Mustard Greens

Properly Cooked Brown Rice

Yuba Rolls with Koda Kokuho Rose Rice

Festive Dumplings

A Bowl of steaming Juk


Purple Tree Collards with Pasta and Feta

Roasted Tomato Egg Tart

Tomato and Black-Eyed Pea Succotash

Pickled Tomato Relish


California Summer Jambalaya

Stuffed Summer Squash


Raw Artichoke Appetizer

Baked Stuffed Artichokes

Marinated Artichokes

Fried Artichoke Hearts

Red Quinoa Salad

Roasted Cauliflower and Garlic Soup

Grilled Peaches with White Chocolate

Ginger Peach Martinis

Grilled Pork Chops

Baguette Sandwich

Plum Clafoutis

Cherry Financier

SautÉed Mushrooms with Yam Noodles

Chèvre Chaud


Pennsyltucky Blueberry Buttermilk Scones

Braised Kale with Cranberries and Almonds

Rainbow Chard Braised in a Red Curry Broth with White Beans

Matt’s Spanish Chorizo Soup with Fried Bread and Poached Egg

Tangerine Crème Brûlée

Pickled Ginger



Orange Salad with Dates

Oysters on the Half Shell

Wild Rice & Roasted Squash Stuffing

Old-Fashioned Stovetop Popcorn

Johnny Cakes

Spiced Corn Cookies

A Holiday Feast from Rockridge Market Hall

Crab Blini with American Sturgeon Caviar
Mixed Lettuces, Arugula, Duck Confit, and Fuji Apples dressed with Lemon Thyme Vinaigrette
Cranberry Relish with Tangerines and Crystallized Ginger
Brined and Roasted Turkey with
Porcini-Madeira Gravy
Classic Stuffing with Sage and Thyme Sausage
Mashed Potatoes with Goat Cheese and Parsley
Brussels Sprouts with Almonds and Honey Dijon Dressing
Market Hall Pumpkin Pie
Peaberry’s Hot ChocCoffee
Peaberry’s Tea Toddy

Lebna Bil Shwandr (Drained Yogurt with Beets )

Roasted Moroccan Spiced Carrots , Rutabagas, and Parsnips

Lentil Soup with Turnips, Leeks , and Lemon


Green, Diverse, and Tasty Summer Dinner

Moyra Barsotti’s Locally Grown Ratatouile

Pizza Dough

Nibblers’ Black Forest Hash

Nibblers’ Pink Lady Apple Mostardo

Nibblers’ Roast Chicken and Apple Gyoza with Pecan Brown Butter

Trace’s Tarta de Manzana

Canned Tomato Juice

Bloody Mary Mix

Rum-Poached Plums with Grapes

Mint and Loquat Jelly


Marbled Duck Eggs

Duck Egg Chocolate – Espresso Pot De Crème

Wheat Berry Spring Salad

Savory Whole-Wheat Crêpes

Whole-Wheat Orange Lavender Shortbread

Pea Shoots Salad with Hobb’s Speck Prosciutto, Ricotta Salata, Dates, and Tarragon Dressing

Spring Rolls with Miso Seared Beef and Pea Shoots

Breakfast Miso Soup For 10


Wild Green Saag

Citrus Braised Fennel

Tian of Fennel and Kabocha

Shaved Fennel, Artichoke and Mushroom Salad with Reggiano

Bay Wolf Fennel Crusted and Stuffed Pork Rib Roast

Chiles en Nogada

Roasted Brussels Sprouts with Walnuts and Grapes

Persian Chicken with Pomegranate and Walnut Sauce

Bourbon Glüg

The Hot Vegan Pancake

California Julep

Spaghetti Col Tonno

FALL 2007

Involtini Di Pepperoni (Rolled, Roasted Yellow Sweet Peppers)

Debbe Holeman’s Chard Tart

Bagna Cauda

Oil-Cured Fish

Pear Quesadilla

Roasted Pears with Almonds and Wine

Grilled Pear, Ham and Cheese Sandwich

Pear, Blue Cheese & Endive Nibbles

Simple Roast Chicken

Solar Sirloin Tips

Solar Chicken Breasts

Alameda Island Iced Tea

The Dragon Killer

The Naval Gazer

Gran’ma Lillie Simple Sweet Potato Pie Filling


Anisa’s Tajeen Spices

Sautéed Zucchini with Caramelized Fennel and Onions

Jicama in a Minted Salad Dressing

Tajeen of Artichokes

Chicken Marinated in Charmula with Mango/Papaya Salsa

Mango and Papaya Salsa

Flan with Cardamom, Honey, and Pistachios

Moroccan Ghreyba (Shortbread) with Lavender or Anise

The “Shehabi” Burrito

Horchata (Rice Milk) or Haleeb Min Lawz (Almond Milk) with Rosewater

Fresh Pita

Sea Palm Fettuccine with Pumpkin Seed Pesto


Green Bean and Potato Salad4

Frittata Di Zucchine

Pasta with Cherry Tomatoes and Ricotta Salata or Manouri

Squash Blossom ‘Poppers’

Squash Blossom Risotto

Spiced Chocolate Zucchini Cupcakes

Candied Zucchini Slices

Mikan Tilapia


Grilled Jumbo Asparagus with Roasted Garlic, Red Bell Pepper, and Kalamata Olives

Strawberry Shortcake with Cornmeal Biscuit and Whipped Crème Fraîche


Aunt Babette’s Apple Charlotte

Chocolate Shortbread

Perfumed Matsutake Rice

Chicken Alla Marengo

Esin’s Lemon Meringue Tart with Gingersnap Crust

Café Esin’s Grilled Salmon with Winter Citrus Salad

Brined Pork Chops with Kumquatcherry Chutney from Cafe Esin

Wild Mushroom Stew with Polenta for a Ski-Touring Dinner

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About Us


edible East Bay is a quarterly magazine that celebrates the abundant local foods of Alameda and Contra Costa counties (or the East Bay, as we call it here in the San Francisco Bay Area).

At edible East Bay, we believe that our food choices do make a difference – to our health, to the health of our planet, and to our enjoyment of life. With that in mind, we bring you news of our region’s family farmers, fishermen, food artisans, chefs, home gardeners, and others who have a dedication to producing and using sustainably produced, local, seasonal foods. In this magazine’s stories and images, we will let you know what’s happening right over the back fence.

edible East Bay is intended for those who are interested in:

  • Eating delicious, locally grown, seasonal foods
  • Getting to know the people who grow, produce, cook and sell those foods
  • Learning more about what’s available in the East Bay in terms of great dining, day trips, food events, and festivals; great books to read; and great products to try

Subscribing is the best way to support edible East Bay and the most convenient way to get your copy.

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