Author Archive | Edible Omaha

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Contents Spring 2017

FEATURES

LOW-HANGING FRUIT

BECOMING A FARMER

THE ROUNDNESS OF LIFE


RECIPES

On the Plate 
Grilled Asparagus

Scrumptious Sides
Fennel and Spring Radish Salad
Honey Roasted Carrots with Coriander
Roasted Young Potatoes with Broccolini
Roasted Fingerling Potato Salad

From Low Hanging Fruit
Mulberry Syrup

From the Roundness of Life
Ebelskivers

 

 

DEPARTMENTS

FOOD FOR THOUGHT

SPILLING THE BEANS
Work in the Spirit of Love
Good Food Award Goes to Happy Goats
Local Food Delivered to Your Door
Small Batch Confections

IN SEASON

LIQUID ASSETS
A Primer on Midwest Grape Varieties

VOICES
Most Proud

EAT LOCAL GUIDE

FARMERS MARKETS

ADVERTISER DIRECTORY

THE LAST BITE
Thank You

 

 

 

 

 

 

 

 

ON THE COVER

At Edible Omaha, we love making connections, to our food and to each other. On a chilly day in March, we paired recipe developer, food blogger and photographer Janelle Shank and with Angela Garbacz, owner and creative director of Goldenrod Pastries, together at the Josyln Art Museum to collaborate on Edible Omaha’s first commissioned cover.

Janelle is a culinary school graduate who bakes for family and friends, pouring much love and passion into each creation. You can find her at BakesInSlippers.com.

Angela … Read More

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Work in the Spirit of Love

Amateur Coffee

 

“We are literally lovers of coffee,” says Jasmyn Wichert, co-owner of Amateur Coffee. Jasmyn and her husband, Jacob, fell in love with the coffee industry through their respective positions as baristas. She explains they had always loved the culture and sense of community that surround cafés and the coffee industry. “So, in 2012, we had this crazy idea to start our own coffee roasting business, and we’ve been pursuing that dream ever since. We worked really hard and saved up enough funds to buy our own coffee roaster and green coffee,” she says.

The duo is completely self-funded and has a set of core values that they think are reflected in their work. They believe in sourcing ethically and sustainably grown coffees from farmers who take great pride in their work. Jasmyn says their goal as coffee roasters is to highlight each coffee’s individual characteristics. She says they value transparency and strive to honor the people who have farmed and processed the coffees by including each coffee’s story on their respective packaging. “Our intention is to make specialty coffee exciting and relatable, which is why we give each of our coffees a fun name and custom illustration … Read More

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Vic

Voices

Most Proud

By Summer Miller | Photography by Ariel Fried

What are you most proud of in our local, sustainable food system in the past five years?

   Amy Rummel
Director of Marketing & Public Relations, Joslyn Art Museum
“I’ve been at Joslyn for 18 years, and I’m proud of the changes to our grounds, which include both sculptures and gardens. Our landscape maintenance technician, Kyle Johnson, has transitioned the museum to an organic lawn care program, makes compost tea in the basement of the museum and has created rain gardens for runoff. When we divide our native grasses, the museum donates the extra clumps to places like Habitat for Humanity. Right now, Joslyn’s gardens feature nearly every variety of milkweed native to Nebraska and Iowa, which helps support the monarch butterfly population and migration.”
  Edward Berna
Owner, Paradigm Gardens
“[T]he youth coming into the marketplace, and the amount of school gardens and community gardens. The Big Muddy residency program, which takes new farmers through a one-year training to give them a fighting chance of survival is great. The renewed interest … to learn how to garden once again and reduce their demand for outsourced food is exciting
Read More
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Turning

Ebelskivers

Writer Matt Low and photographer Linda Gentry’s kids, Alec Gentry (3), Juliet Low (6), June Gentry (8) and Natalie Low (6) mix up ebelskiver batter.

The Roundness of Life

Story by Matt Low|Photography by Linda Gentry

 

…suddenly we find ourselves entirely in the roundness of being, we live in the roundness of life, like the walnut that becomes round in its shell. ––Gaston Bachelard

One of my earliest memories is sitting in the green kitchen of my grandma Ano’s house in Onawa, Iowa, watching her deliver another batch of small, round pancakes from the stove to the table where my brothers and I await, prepping our mixtures of hot chocolate and sugar. In this memory, it’s winter, but Grandma made these little Danish pancakes, called ebelskivers (or æbelskivers, if English hadn’t misguidedly dropped the ash from its alphabet), almost every time we came to visit. Regardless of the season, our strategy was always the same: load a few ebelskivers onto our plates, tear them in two, dip the steaming side down into the hot chocolate mixture, and finish each half off in a single bite.

The Danish have a word for finding comfort and contentedness in life’s simple pleasures, … Read More

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Fennel and Spring Radish Salad


By Chef Clayton Chapman, the Grey Plume

Yield: 2–3 servings

2 bulbs fennel with fronds (greens) attached
4 spring radishes (such as watermelon, red, breakfast, black or daikon)
Zest and juice from 1 whole lemon (Zest the lemon before you juice it.)
1 tablespoon raw honey
1 tablespoon white wine vinegar
6 ounces extra-virgin olive oil
Kosher or sea salt to taste
Cracked black pepper to taste

Remove tops of fennel and chop the greens. Cut fennel in half the long way. Remove the stem end and lay the fennel flat side down on cutting board. Slice fennel as thinly as possible.

Trim the ends (root and stem) from radish. Slice radish as thinly as possible.

Toss sliced fennel with the chopped greens, radish, lemon zest and juice. honey, white wine vinegar, olive oil, salt and pepper.

Allow the fennel to marinate in the refrigerator for an hour before you serve. If you prefer to serve the fennel hot, you can gently heat it up in a pan.

Photography by Margaret Davenport

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Low-Hanging Fruit


Foraging and Feasting on Nebraska Mulberries

By Abigael Birrell | Photography by Ali Clark | Recipe Illustration by Cheryl Angelina Koehler

Mulberry season arrives with a splat. Indeed, it is that abundantly messy quality that makes the mulberry a fruit that is more likely to be cursed than praised. The heavy crop of berries ripens from late spring to early summer, staining streets, sidewalks, shoes and mouths, leaving a trail of telltale purple smears and blue teeth.

Juicy, sweet and abundant are adjectives that come to mind when describing mulberries. But perhaps the defining characteristic is their fragility. The fruit requires a delicate touch to avoid turning it into pulp and so it rarely makes an appearance at the farmers market or grocery store. Because of this, mulberries have achieved a cult status among chefs in the past few years as a fleeting and elusive alternative to more common berry varieties. Fortunately for Nebraskans, the mulberry is not hard to find in city yards and parks or in the windbreaks along farm fields. All it takes is a bit of observation and a willingness to live purple-handed for a few days.

The mulberry is a remarkable tree beyond the delicious … Read More

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Ali farms during the warmer months and makes candy during the colder ones. She loves the direct connections she has with her customers and is leveraging those connections to help her find a location to grow.

Becoming a Farmer

By Emily Beck | Photography by Ariel Fried

Ali Clark is a busy woman. She’s a farmer with a strong sense for business and creativity, and she’s not one to settle for a conventional lifestyle. At 27, she is the co-owner of Little Mountain Farm, the sole owner of Snowshoe Candy Company, a founding board member of Big Muddy Urban Farm, and City Sprouts’ marketing and communications manager.

The first time I met her, it was July and sweltering hot. Big Muddy was announcing its Aspiring Farmer Residency program––an opportunity for those interested in farming to spend a year learning to formulate and execute a farm plan together––and celebrating with music and food. Ali seemed excited and energetic, wearing a straw hat decorated with dried flowers and greeting everyone she saw as if they were friends, because they were. Her (and Big Muddy’s) connection to the neighborhood they served was apparent. So is the fact that Ali loves connections––between people, food and the planet.

One of Ali’s dreams is to own a farm, and she’s getting closer and closer to that goal. Last year, on rented land in Honey Creek, Iowa, she and her partner, Scott Yahnke, started Little Mountain … Read More

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Mulberry Syrup

From Low-Hanging Fruit by Abigail Birrell Artwork by Cheryl Angelina Koehler

Mulberry syrup is an easy way to add a pop of bright flavor to drinks.  Try a splash in iced tea or lemonade, or mix with Sparkling wine and a twist of lemon for a lavender colored spritzer.  It’s also delicious drizzled over ice cream or yogurt.  It even works as a locally sourced alternative to maple syrup on pancakes or waffles.

Yield: Approximately 1 quart

1 cup granulated sugar or honey
1 cup water
6 cups ripe mulberries, washed (Tip: Include a handful of red under-ripe berries to add some tang.)
Zest of 1 lemon
Juice of 1 lemon

Combine sugar, water. mulberries and lemon zest in a small saucepan and bring to a boil over medium-high heat, stirring occasionally.  When mixture boils, reduce heat to medium low and simmer for 5 minutes. gently crushing mulberries against side of pan.

Remove the pan from heat and let mixture steep for 15 minutes.

Strain mulberry syrup through a fine mesh strainer into a clean pan and return to a simmer for 15 to 20 minutes until syrup is reduced and just coats the back of a spoon.  Stir in … Read More

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Photo by Janelle Shank

GRILLED ASPARAGUS

Photo by Janelle Shank

Originally appeared in the Spring 2012 issue of Edible Omaha

Yield: 2–3 servings

1 tablespoon extra-virgin olive oil
Salt and pepper
Fresh, seasonal herbs
1 pound asparagus (about 1 bunch), washed and trimmed
Lemon juice

Preheat grill.

In large, re-sealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks and coat.

Grill over high heat for 2 to 3 minutes, or until tender, turning once. Sprinkle with lemon juice and serve immediately.

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