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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

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

Three bags of crispy crunchy cheese bites.
DepartmentsEdible Notables

Crispy Crunchy Cheese Bites from Eat Happy Kitchen

Edible Staff
Four tiers of cupcakes.
DepartmentsEdible Notables

Tè’Stees Cupcakes

Edible Staff
Smoked turkey sandwich on red and white checkered sandwich paper at Eye on I.
DepartmentsEdible Notables

Smoked Turkey Sandwiches at Eye on I–Lompoc

Edible Staff
Bottle of Margerum Fizzy Riv
DepartmentsEdible Notables

Margerum Wine Company’s Fizzy Riv

Edible Staff
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

Latest Issue Click To Read

Edible Santa Barbara magazine cover: Issue 60, Spring/Summer 2025.
SPRING/SUMMER 2025
Screenshot of the In Season this Summer magazine page.

Newsletter Sign-Up

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 PâtÊ

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 sautĂŠed wild mushrooms.

Roasted Celeriac ‘Steaks’ with SautĂŠ 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

🍷✨ The Future Is Bright for Small-Batch Winem 🍷✨ The Future Is Bright for Small-Batch Winemakers! ✨🍷 The Garagiste Wine Festival, @garagistefestival, celebrates the bold, creative spirit of small-lot winemakers—those crafting fewer than 1,500 cases a year, often flying solo and doing it all themselves. These are the wines with soul, made by the people who grow the grapes, make the wine, and design the labels.

The name “garagiste” comes from Bordeaux, where maverick winemakers once made exceptional wine in garages—outside the traditional château system. Today, it represents a thriving movement of independent, hands-on producers who focus on quality, experimentation, and passion over prestige.

At Garagiste festivals across California—from Solvang to Paso Robles and beyond—you can taste these expressive, often unconventional wines, and meet the makers face-to-face. It’s where wine lovers discover what’s next, before the rest of the world catches on.

Want in? Don’t miss the Garagiste Discovery Tasting Pass: two-for-one tastings at 70+ participating micro-wineries for just $69.

🔗 Read the full story at the link in bio @ediblesb!

#GaragisteFestival #GaragisteWine #SmallBatchWine #CentralCoastWine #SantaBarbaraWine #PasoWine #DrinkLocal #IndieWinemakers #EdibleSantaBarbara #IndieWine #WineWithSoul #SantaBarbaraCountyWine ##SantaBarbaraWineCountry #sbcwine #sbcwines
🌿✨ Santa Barbara Spotlight: Stacey Isaac Land 🌿✨ Santa Barbara Spotlight: Stacey Isaac Landscape Architect ✨🌿

For over 20 years, Stacey Isaac, @staceyisaac, has been quietly transforming outdoor spaces across Santa Barbara and beyond. As a seasoned landscape architect with a background in botany and fine arts, she brings a thoughtful, detail-driven approach to every project—from modern poolside retreats to lush native gardens and historic estate landscapes.

Her Santa Barbara–based studio offers full-service landscape architecture throughout California, including site planning, permitting, custom garden structures, irrigation, lighting, water features, and more. Whether it’s a coastal hillside in Montecito or an urban oasis in LA, Stacey specializes in creating sustainable, intentional landscapes that blend form, function, and natural beauty.

Her firm is known for using drought-tolerant and native plants, integrating ecological sensitivity with clean, modern design. She works closely with homeowners, builders, and architects to deliver digitally precise plans using Vectorworks, AutoCAD, Revit, and Sketch‑Up.

From concept to completion, Stacey Isaac Landscaping continues to elevate outdoor living across the Central Coast. Check her out at StaceyIsaac.com.
@seoulmate_kitchen has its soft opening today at t @seoulmate_kitchen has its soft opening today at the Public Market!
Sweet summer corn and chilled local wine—name a Sweet summer corn and chilled local wine—name a better summer duo. 🌽🍷 

Santa Barbara County is serving up peak summer vibes with farm-fresh produce and crisp coastal sips. Whether you're grilling by the beach with fare from the local market or picking a restaurant or winery, this is the season to savor it all. 

Find out the best spots in the County with our Local Guides! Link in bio.

#SantaBarbaraWineCountry #SummerSips #FreshFromTheFarm #CentralCoastEats #CornAndWine
Summer tomatoes are showing off—and we’re here Summer tomatoes are showing off—and we’re here for it. 🍅☀️ One favorite is Shakshuka: peak-season tomatoes and peppers simmered with just the right spices, topped with eggs and fresh herbs. It’s the kind of dish that tastes like summer feels.

Shakshuka is a vibrant North African–style dish that features farm-fresh tomatoes simmered with peppers, onions, garlic, and warm spices like cumin and paprika. You crack in a few eggs and let them poach right in the sauce, then top it all with fresh herbs and serve it up with crusty bread for dipping. Rich, comforting, and full of flavor—it’s the ultimate summer brunch.

One of the best is at at Field + Fort in Summerland, @fieldandfort. 

#FieldAndFort #Summerland #ShakshukaSeason #TomatoLove #EdibleSantaBarbara #SantaBarbaraCounty
Join our Drinkable Landscape writer George Yatchin Join our Drinkable Landscape writer George Yatchinsin as he knocks one back with Nigella. It’s a cheeky, savory cocktail that leans into unusual ingredients (nigella, Cynar, Crème de Noyaux), delivers big flavor, and might even earn you imaginary health points. 🍸

With the herbal wallop of Cynar (artichoke‑based amaro) and a hint of almond‑marzipan charm from Crème de Noyaux—infused with cherry and apricot pits and colored by cochineal—the drink is a botanical tag‑team. All that’s softened by a squeeze of Meyer lemon to keep it sophisticated.

What you'll need:
 3 ounces nigella seed-infused London dry gin
  1 ounce Cynar
  1 ounce nigella seed simple syrup
  1 ounce Meyer lemon juice
  ž ounce Crème de Noyaux
  2 lemon peel strips

Get the recipe in our current issue, page 30! Link in bio.

#ediblesantabarbara #gardentoglass #santabarbaracocktails #ediblemagazine #santabarbara #santabarbaracounty #santabarbarafoodie #santabarbaradrinks

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