Archive | 2013

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In Season

With autumn comes harvest, when we celebrate the bounties of the earth once more before winter skies arrive overhead. The earth slowly begins to close itself off, preparing just as we do for the impending harsh Nebraska winter. The sweet produce of summer is replaced with food more robust to keep us warm throughout the cold months.

Fall is all about combating the brisk air, growing slowly colder with each day. We arm ourselves with scalding ciders, hearty soups and stews, oven-warmed breads, crisp apples and pears and flaky pies hot from the oven.

FRUITS

Apples
Pears

HERBS & GREENS

Garlic
Kale
Lettuce: Various
Micro-greens
Spinach
Various herbs

MEAT & DAIRY

Beef
Bison
Cheese: Artisan & Farmstead
Chicken
Eggs
Lamb
Milk
Pork
Turkey

OTHER

Breads & Pastries
Granola & Grains
Honey, Jams & Jelly
Jerky

VEGETABLES

Beets
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Kohlrabi
Onions
Parsnips
Peppers
Potatoes
Pumpkins
Radishes
Rutabaga
Salsify
Shallots
Squash: Summer
Squash: Winter
Sweet Potatoes
Tomatoes: Greenhouse
Turnips
Zucchini 

 

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Plates_2

Outstanding Once Again

A handmade sign proclaims the evening’s occasion, and serves as a spot for guests to place the plates they brought from home.         Photo by Alison Bickel

Outstanding in the Field graces Nebraska for the second year in a row

 By Emily Beck

 

Jim Denevan and the rest of the Outstanding in the Field team tour embark on both North American and international tours, taking the journey in their iconic 1953 Flxible tour bus. (Photo by Alison Bickel)

The July sky was particularly blue the day Outstanding in the Field graced Nebraska with its presence. The organization travels internationally, touring in, out of and around the United States to connect people to their food through farm dinners. When it comes to location, guests and chefs, each dinner is different—local food from each area is crafted by a celebrated chef of the region—but the mission of these “roving culinary adventures” remains the same: to honor farmers and bring people together through locally produced food.

This farm dinner, which took place the evening of July 27, was the second event to take place in Nebraska; it featured the same chef (Paul Kulik of the Boiler Room restaurant) and farm (Branched … Read More

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Incorporating Love and Local

Two Birds Bakery

When two artists with a love of baking cross paths, great things are sure to ensue. At least, that seems to be the case for Trilety Wade and Megan Thomas, friends who connected immediately through their love of creating art—both visual and edible.

Founders of Two Birds Bakery, based in Elkhorn, Nebraska, the duo strongly believes in supporting local farmers, and they source milk, honey, flax seed, rolled oats, eggs and butter from an array of nearby farms. “It is definitely rewarding using local products,” Trilety says. In every sale, both parties have found that they benefit. “The flavor and color of our muffins and cookies is much more robust with local butter than with other butters,” Trilety says. “Our products that use locally sourced items are a little more expensive, but we knew when we began that we were dedicated to local.”

“Using local products requires more planning and more money, but the result isn’t just a more delicious baked good,” she says, “it’s also strong personal relationships with the families who are working hard to promote sustainable agriculture throughout the state of Nebraska.”

The bakery makes its home in a former U.S. Post Office building, … Read More

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Photo by Mary Oswald

On the Plate

Photo by Mary Oswald

Apple Butter

Yield: 2 quarts

10 medium-size apples, peeled, cored and chopped, a mixture of sweet varieties is best—Red Delicious, Golden Delicious, Gala and Pink Lady, etc.
1 cup raw local honey
⅓ cup chia seeds
1 tablespoon plus 1 teaspoon ground cinnamon
⅓ teaspoon salt

Place apples in slow cooker. Add honey, seeds, cinnamon and salt. Stir to coat. Cook on low for 8–10 hours. Cool until warm (about 15 minutes) and ladle into blender or food processor; process until smooth. Store in refrigerator for up to 2 weeks.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

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Harvest Galette

Photo by Janelle Shank

A galette is a free-form, rustic tart, and we made this one using fresh lard from Chisholm Family Farm.

Yield: One 9” Galette

Crust

1⅓ cup all-purpose flour
¼ teaspoon salt
⅓ cup lard
1 egg
1 teaspoon vinegar

Preheat oven to 425°. In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard until the mixture is crumbly. Using a fork, gently stir in the egg and vinegar until dough sticks together and pulls away from the sides … Read More

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Family-Inspired Eatery in Lincoln’s Railyard

Jack&June

If you’ve ever dined at a small-town café, you’ve probably been invited to “Save room for a piece of pie.” And it wasn’t just any pie, but a slice of buttery, homemade pie bursting with farm-ripened fruit. Pie just like Mom used to make.

These are the kinds of warm memories that Kevin Shinn hopes to stir up with his new restaurant, Jack&June, recently opened at 300 N Canopy Street in Lincoln’s Historic Haymarket.

Named after Kevin’s parents, Jack&June is an urban café that draws its inspiration from the past. “Jack&June look backward for inspiration,” Kevin says. “We’re looking at heritage recipes—things like Cobb salad. Why was the Cobb salad named the Cobb salad, and why is that a heritage tradition?”

Though diners can expect to see little touches of decor and whimsy that reflect the life shared by Jack and June, Kevin hopes to evoke their spirit through food. “Jack and June were married for 51 years and were always together,” Kevin says. “You know someone like them.”

The menu features family recipes—including June’s deviled eggs and coleslaw—alongside favorites from eras past. Meat loaf with potatoes, crispy fried chicken, housemade bratwurst and a juicy single-, double- or-triple patty … Read More

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A Simple Revolution

Culprit Cafe & Bakery

Luke Mabie, owner of Omaha’s newest coffee shop and café, called Culprit Cafe & Bakery, believes we’re ready for the next revolution in coffee and bread. What is this revolution, you ask? It’s actually more of a regression. “The idea behind Culprit Cafe is simplicity,” Luke says. “We take what we’re best at, perfect it and build an identity based on it. We use it as a foundation for our menu and everything we do.”

At Culprit Cafe & Bakery in downtown Omaha at 16th & Farnam streets, this perfection comes in the form of coffee, pastries and bread. You won’t find an expansive menu, available at all hours of the day, but you will find “the best product to fit your palate at that time of day,” reports Luke. In the morning, you’ll have the choice of a pastry or breakfast sandwich and coffee. At lunch, you’ll find sandwiches on Culprit’s own breads, soups and salads. In the afternoon and early evening, you can stop by for a fresh-out-of-the-oven loaf of bread to accompany your dinner.

Originally from Grand Island, Nebraska, Luke got his first taste of bread baking and coffee making in New York … Read More

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A Breath of Fresh Air in Dundee

Zephyr Lily Cafe

One of Dundee’s newest restaurants, Zephyr Lily Cafe, offers fine dining at affordable prices, says owner and Executive Chef G. K. Gammon. On any given day, you’ll find 14 menu items under $14, many costing less than that. Zephyr Lily brings seasonal, fresh taste to the area by making the majority of food in-house, using local and organic ingredients whenever possible. This includes their housemade pastas, sauces, sausage and more.

No matter the diet or restrictions, Zephyr Lily Cafe has something for everyone. While the menu rotates every few weeks due to the seasonal nature of local foods, it always has entrées designed to meet the needs of vegetarians, vegans and those seeking gluten- and lactose-free meals. Zephyr Lily is also a shellfish- and nut-free environment.

Growing up in Oregon and attending culinary school in Napa, California, inspired G. K. to run a green restaurant, serving local and organic food. Previously working as the Executive Chef at España, G. K. jumped at the opportunity to operate his own restaurant when the space opened.

The first thing that G. K. did when moving into the space? “Threw all the fryers, microwaves and can openers away,” he said. Most … Read More

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13s

A Culinary-Horticulture Marriage

 

Collaboration Blossoms at
Metropolitan Community College

By Leo Adam Biga
Photography by Alison Bickel 

Patrick Duffy, horticulture instructor, and Oystein Solberg, culinary arts instructor, collaborate to plan a garden from which both horticulture and culinary students will benefit.

The culinary arts and horticulture departments are close interdisciplinary tracks and next-door neighbors at Metropolitan Community College’s (MCC) Fort Omaha campus. With farm-to-table and sustainable movements in full bloom, it’s no surprise that collaboration happens here, giving students and diners at MCC’s Sage Student Bistro fresh, organic food grown by the horticulture team. This partnership is all about working with and enjoying quality ingredients as close to the source and ground as possible. 

MCC’s quarter-acre production garden is just a few hundred feet from the bistro, which also has a cutting herb garden in its patio dining area. Locally sourced food “doesn’t get any closer than this,” says Chef Instructor Oystein Solberg. “It’s hyper-local,” adds Patrick Duffy, horticulture instructor and garden manager.  

“It’s an incredible difference being able to talk to guests about it and point to where a lot of the vegetables grow,” says Oystein. “During the summer when we’ve got the herb garden going, our guests can sit out

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Photo by Maranda Orth

Food for Thought

Photo by Maranda Orth

Have you ever stopped to consider phrases like “start with heart,” “the heart of the matter” or “a change of heart”? It has been said, “All meaningful and lasting change starts on the inside and works its way out,” and at Edible Omaha, our hearts are full of hope that, together, our community can build a sustainable food system where everyone has access to healthy food.

For this hope to become reality, change must occur, and we liken the change process to the chain reaction of a string of domino tiles. Each tile, individually, stands on its own, so that when the first domino falls, it topples the second, which topples the third, etc., resulting in all tiles falling. 

The first domino comes from the heart and starts with hope—the belief of something better—namely our food system. Attitude, the second domino, builds momentum and is important because our attitudes influence our behavior. Our attitude is one of optimism and gratefulness for what exists today, which we celebrate within the pages of the magazine.

Our third domino, action, is heavily influenced by both our hope (heart) and attitude (optimism and gratefulness). Our actions … Read More

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Piggy Tail

Nose-to-Tail

An Eater’s Guide to Going
Whole Hog

By Summer Miller

In the belly of Lincoln’s Single Barrel Restaurant, Chef Brandon Harpster and his 13-year-old son, Braeden, hoist one-half of a Red Wattle pig carcass onto a large table in the center of the room. The heritage breed is prized for its marbling and was harvested six days earlier from the TD Niche pig farm in Elk Creek, Nebraska. 

This is the second class offered by Lincoln Secret Supper, a food and drink community created by co-founders Sunny Parsons (managing partner) and Dan Parsons, CEO of Parson Public Relations. For $299, each participant leaves with an apron, a knife, approximately 25 to 30 pounds of pork, a gift bag of pork branded items, a cookbook and firsthand knowledge of how to break down a whole hog. A class like this is the exact opposite of shrink-wrapped, Styrofoam-plated chops.

Mandy Hatcher and Adam Saunders

Chef Brandon Harpster and Shelli Hellman work together to saw through a piece of pork.

A cleaver, mallet and 6-inch boning knife, the tools of the butchering trade, lay ready on the table.

Moments later, four women and two men file downstairs to see the headless, bilaterally sliced … Read More

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