Blueberries
The Superstar of Berries!

Blueberries are indigenous to North America and have deep roots in our country's history. According to legend, Native American Indians gave dried blueberries to the pilgrims to help them survive their first winter. Bursting with flavor and nutrition, blueberries are loaded with antioxidants and make an easy snack or delicious addition to any meal of the day.

Local Raw Milk and Cream
Schoch Dairy’s motto —“Quality over quantity.”

Raw milk from from grass fed cows contains higher levels of CLA (conjugated linoleic acid), vitamins, and a wide range of minerals. Schoch's Family Farmstead raw milk is creamy, full flavored and delicious. Learn how to make homemade kefir, a cultured milk beverage full of healthy probiotics using raw milk.

Artisan Yogurt
Sheep milk yogurt by Garden Variety Cheese

Garden Variety Cheese is a small farmstead cheese business based out of Monterey County on 40 acre Monkeyflower Ranch. Made in small batches with fresh milk from their flock of pasture-raised sheep, their sheep milk yogurt is extra thick and luscious with a pleasant tang. It’s delicious for breakfast mixed with fruit and granola, or added to a smoothie.

Let Grilling Season Begin!
Summertime and the livin' is easy...

Barbecues – on the beach or in your backyard – once June arrives, alfresco dining is in. Round up your friends and family and fire up the grill. Whether you are grilling hamburgers, steaks, fish, lamb or veggies, we have a collection of marinade recipes that will make meals sizzle with flavor!

Edible Paradise :: Seasonal Cooking

MBCFM Recipes

From Our Markets to Your Table

Edible Paradise celebrates the year-round abundance of the highest quality, freshest food grown on the Central Coast by our family farmers at the Monterey Bay Certified Farmers Markets. If you enjoy preparing and eating locally grown food, this blog is for you!

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Gather the Family for Thanksgiving Dinner

Traditional Turkey Dinner

Whether you’re planning a traditional Thanksgiving feast for 20 people or cooking a Friendsgiving dinner for a few special friends, we have a collection of holiday recipes that is sure to please. You’ll find holiday favorites such as apple and pecan pies (including a recipe for gluten-free pie crust), a helpful reference guide for roasting turkey, stuffing recipes, and lots of recipes for savory side vegetable dishes and condiments. Not enough time to do it all yourself? Many of our farmers and vendors offer a wide selection of unique, exquisite ready-to-go items, if you know where to shop! Continue Reading →

The Great Pumpkin Pie Debate

Homemade Pumpkin Pie

Choose the Right Pumpkin for Pie

Ever wonder which pumpkins make the best pumpkin pies? Instead of reaching for a can of Libby’s commercially canned pumpkin, consider making your own delectable fresh pie filling with locally grown squash from the farmers market. But wait — which pumpkins are used for pies? Continue Reading →

The Art and Science of Successful Preserves

Apricot jam

Blenheim Apricot Jam

It’s officially jam making season — and the Monterey Bay Certified Farmers Markets are a jam maker’s paradise right now! In early June, almost all of the berries are in season including strawberries, olallieberries, blackberries, blueberries, loganberries, raspberries, and gooseberries with a short season of cherries and Blenheim apricots overlapping. Early stone fruits have also arrived — plums, apriums, pluots, and by the end of June, the stalls will be full of ripe peaches and nectarines. If you’re up for a little hiking and wild foraging, you’ll also find wild elderberries later in the season.

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Rhubarb — Old Fashioned Goodness

Sunday Brunch

For the Love of Rhubarb!

What is it about rhubarb — people either love it or hate it! Rhubarb is an old-time garden favorite, and my Southern grandmother always had a few plants tucked in amongst her roses. I remember her carrying a bundle of freshly cut red stalks from the garden into her kitchen and in no time at all, turn the stalks into a warm, rose-colored compote to spoon over vanilla ice cream. No doubt my own positive memory is associated with this delectable treat! However, it wasn’t until years later that I realized others didn’t share my fondness for rhubarb. Either they didn’t know what rhubarb was and hadn’t tasted it, or some didn’t like their first experience with it. How sad! Continue Reading →

Pastry Chefs Secret Ingredient — Duck Eggs

Pastured Duck Eggs

Located in the foothills of Watsonville, Mello-Dy Ranch is home to over 400 Khaki Campbells, a heritage breed of ducks. This five-generation family also grows apples, berries, squash, corn, tomatoes, potatoes, apricots, beans, lemons, persimmons, pears, along with pasture raised chickens, ducks and quail.

What’s the Difference Between a Chicken Egg and a Duck Egg?
If you’ve never tried duck eggs, you may be wondering how they differ from chicken eggs. Duck eggs are larger than some chicken eggs, but not by much. They are about the size of a jumbo chicken egg, slightly more oblong in shape, and have harder, off-white or grayish shells. The yolks are a deeper shade of orange gold than chicken eggs. Continue Reading →