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Edible Santa Barbara & Wine Country

Chef Charlie at the pass through.

Cooking Up the Future

Chef Charlie Fredericks brings passion and real-world experience to Santa Barbara City College’s Culinary Arts Program, helping students launch culinary careers through hands-on learning at the Gourmet Dining Room.
READ MORE Cooking Up the Future
Silk bag died with loquat leaves and branches then stenciled.

The Lowdown on Loquats

Loquats, often overlooked in Santa Barbara gardens, offer much more than ornamental beauty. Their sweet fruit, healing leaves, and natural dyes make them a local treasure ripe for discovery.
READ MORE The Lowdown on Loquats
Mateo holding up a just-harvested bunch of carrots, covering his face.

Planting Seeds: Farming and Feeding at Midland School in Los Olivos

At Midland School in Los Olivos, students learn leadership, responsibility, and sustainability by working on the school’s 10-acre organic farm. The farm program fosters hands-on life skills, community engagement, and…
READ MORE Planting Seeds: Farming and Feeding at Midland School in Los Olivos
Shelby Wild, founder and executive director

Shelby Wild and the Route One Farmers Market

Shelby Wild’s Route One Farmers Market in Lompoc champions fresh, local food access and community spirit, offering a platform for small farmers and crafters while working toward long-term systems change.
READ MORE Shelby Wild and the Route One Farmers Market

Spring/Summer 2025 Features

Edible Santa Barbara magazine cover: Issue 60, Spring/Summer 2025.
Digital Issue
The author and her brother eating loquats from their backyard tree in a vintage photo.

Food for Thought: Spring/Summer 2025

Rosminah Brown
Overhead tablescape with bagels topped with various toppings.

The Germ of an Idea

Pascale Beale
Gardenscape with agave in the foreground and the new house in the background.

Finding Home and Hope in a Downsized Life

Janice Cook Knight

Departments

Pseudonymous Seed cocktail in a glass next to a bottle of Cynar and Crème de Noyaux.
DepartmentsDrinkable LandscapeDrinksRecipes

Pseudonymous Seed

George Yatchinsin
Silk bag died with loquat leaves and branches then stenciled.
DepartmentsEdible Garden

The Lowdown on Loquats

Anna Bower
A selection of Lompoc made wines on a counter with blurred wine bottles in the background.
DepartmentsEdible in the Community

Lompoc’s Next Crop

Kate Griffith
Garagiste Festival
DepartmentsSmall Bites

The Future Is Bright for Small-Batch Winemakers at Gar…

Rosminah Brown
Ariana Rose with her bouquets at the Saturday farmers market in Santa Barbara.
DepartmentsSmall Bites

Consider an Everlasting Bouquet

Rosminah Brown
Plated Yuzu Snap Pea Salad with Vegan Aioli at Satellite.
DepartmentsThe Last Bite

Yuzu Snap Pea Salad with Vegan Aioli at Satellite

Liz Dodder
Sign reading Free Organic Seedlings with small seedling pots below it.
DepartmentsEdible Garden

This Spring, Sprout Your Own Seedling Stand

Meg Handler

Seasonal Recipes for Spring

Standup strawberry tart

Standup Strawberry Tart

Pascale Beale
Several pieces of fava smash crostini with buffalo mozzarella arranged on a wooden table.

Fava Smash Crostini with Buffalo Mozzarella

Pascale Beale
Frying pan containing asparagus with poached lemon tarragon chicken on the stove.

Asparagus with Poached Lemon Tarragon Chicken

Pascale Beale
Sliced strawberries on a white rectangular plate.

Strawberry Salad

Krista Harris
Rhubarb Bread Pudding

Rhubarb Bread Pudding

Krista Harris
Nasturtium and Treviso Salad with Whole-Grain Mustard Vinaigrette

Nasturtium and Treviso Salad with Whole-Grain Mustard …

Jane Chapman
Strawberries in Pinot Noir.

Strawberries in Pinot Noir

Krista Harris
Wine cake

Wine Cake

Krista Harris

Latest Recipes

Colorful wild mushroom crostini salad set on a wooden cutting board on a wooden tabletop.

Wild Mushroom Crostini Salad

Pascale Beale
Overhead tablescape with bagels topped with various toppings.

Bagels with Tomatoes and Herbs

Pascale Beale
Overhead shot of a plate with two toasts with poached eggs, smoked salmon, fava bean pate, and asparagus.

Poached Eggs on Fava Bean Toast with Asparagus and Smo…

Pascale Beale
Small pile of fava bean pods and shelled fava beans against a white background.

Fava Bean Pâté

Pascale Beale
A bowl of marmalade sits on a wooden cutting board with sliced blood oranges and whole fruit.

Three-Citrus Marmalade

Janice Cook Knight
Small tea pot and tea cup filled with dark honey colored loquat tea.

Biwa-Cha (Loquat Leaf Tea)

Anna Bower
Hand pouring syrup over a stack of pancakes with a pat of butter on top.

Comeback Café’s Buttermilk Pancakes

Maya Schoop-Rutten
Stack of brown butter cookies on a yellow polka dotted plate against a pale blue background.

Metro’s Murray River Sea Salt Brown Butter Buttons

Annie Addis
White dish with hummus tahina topped with butternut squash.

Hummus Tehina

Rosminah Brown
Cast iron skillet with 6 celeriac steaks topped with sautéed wild mushrooms.

Roasted Celeriac ‘Steaks’ with Sauté of Wild Mushrooms…

Pascale Beale
Orange almond cake on a white scalloped plate set on an orange tablecloth.

Orange Almond Yogurt Cake

Pascale Beale
Plates of slow roasted salmon and pistachio dukkah with warm spinach and potatoes on top of a linnen cloth.

Slow-Roasted Salmon and Pistachio Dukkah with Warm Spi…

Pascale Beale

Follow Along

@edilesb

No matter the season, Chef Emma West is whipping u No matter the season, Chef Emma West is whipping up something deliciously vegetarian at Satellite on State Street. This Farm-to-Table, Farm-to-Glass restaurant and Natural Wine shop is focused on ethical, environmentally beneficial agriculture and the freshest locally grown ingredients. 

This Spring, West created a gorgeous Yuzu Snap Pea Salad with amazing Vegan Aioli, featuring the darling of spring markets everwhere, sugar snap peas, along with fennel, pickled carrots, and pansies. As summer rears its head, she will experiment at the market and in the kitchen, and come up with another dish you'll want to drop in and nosh on. Wash it down with one of the shop's many natural wines curated by “Chief Winestronaut” Drew Cuddy.

As experimenting with flavors is key to creating great dishes, West reminds us that this is easy to do at home! You have more control, and change is easier because you have a smaller audience, and it’s only for one night. You can change it the next day, as you like! 

Read all about it in Spring Edible Santa Barbara's Last Bite! Tap the link in bio.

Words & Photos: Liz Dodder, @calicoastwine
#ediblesantabarbara #santabarbara #ediblesb #ediblesantabarbaramagazine #calicoast #satellitesb #chefemmawest #santabarbararestaurants #santabarbaraeats
Today @vicesandspices celebrates its 50 year anniv Today @vicesandspices celebrates its 50 year anniversary! 
Our publisher Rosminah grew up with this shop, first buying sweets like lemon drops and gummy cola bottles. Now she buys the spices and plenty of coffee vices. 

Locals tip: get the coffee frequent buyer card, it is free to join and still managed on a hand written Rolodex. Buy ten 1-pound bags of coffee, get 1 pound free.
 
Today they offer free cake and coffee, and discounts on merchandise. Normally there is ample parking in the back but probably not today.

Here are some photos from years back showing just a fraction of how our beloved shop has been a part of uptown Santa Barbara life. You’ll see, it hasn’t changed.
A new spot is opening this Thursday in downtown Sa A new spot is opening this Thursday in downtown Santa Barbara with a nostalgic vibe for the counter service days. 
Milkshakes and dipped ice cream cones go along with smashburgers, fried chicken sandwiches, fries plus vegetarian options like an Impossible burger, a grain salad and a kale salad. 
There’s even a secret menu item only available on weekends, you’ll have to spot it in the calendar of opening deals for the next week.
It’s rare to have a burger under $5 in this town, and it’ll be right in the downtown action. There’s lots of outdoor seating for casual noshing and hanging out with friends.
Save the Date! 📆 Aug 2 11am-1:30pm | Cooking Cl Save the Date! 📆 Aug 2 11am-1:30pm | Cooking Class with Chef Pascale Beale @pascaleskitchen at Buttonwood Winery @buttonwoodwinery 

Each ticket includes cooking demo with Pascale, a delicious three-course lunch in the garden, Buttonwood wine pairings, a copy of Pascale’s latest book, Flavour: Seasonal Recipes from The Market Table, and a subscription to Pascale Beale’s new food and travel memoir, From Provence to The Pacific.

Get info at @buttonwoodwinery.

#ediblesantabarbara #sbcwine #ediblemagazines #sbcwines #santabarbaracounty #sbwinecountry #santabarbarawinecountry #cookingclass #winecountry #syv #syvibes #santaynezvalley
A mature loquat tree in Santa Barbara is usually a A mature loquat tree in Santa Barbara is usually a sign of an older home. When asked what it tastes like, friends have said, “like childhood.”
Anna Bower, assistant curator of Lotusland, offers the lowdown on loquats in Santa Barbara in our latest issue. We also offer our favorite way to eat a fresh loquat. 
The article is in the link in our bio! 

#loquat #loquats #nespiro #nespiros
One of our favorite wedding photographers and vide One of our favorite wedding photographers and videographers in Santa Barbara and Ventura counties is featured on the cover of Edible Weddings Central Coast!

Jasper & Oak captures the magic of your wedding day with timeless, cinematic storytelling. Whether through their beautifully crafted films, vintage-inspired photo booth, or their unique audio guestbook, they bring an elegant and personalized touch to every event. Based in Ventura, they blend artistry and technology to ensure your most cherished moments are preserved for a lifetime. 

Follow them at @jasper.oak for more!

#ediblesantabarbara #venturaweddings #santabarbataweddings #edibleventura #edibleweddings

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